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Few Words From Mom
by Eddy Robey
It
is almost Mother's Day: restaurateurs are planning grand buffets,
florists filling their order books, and jewelers are wrapping tiny
packages. Each of them says their offering will make Mom happy. They
are wrong. If you want to know what will really make your mother
smile, take a look below.
"Better not run with that thing; you'll put your eye
out."
Take life one cautious step at a time. you are so precious.
"Don't make an ugly face; it might get stuck that way."
I cherish all your smiles, and want the world to admire them too.
"If everyone else jumps off the Brooklyn Bridge, it doesn't
mean you should."
Have what makes you happy, don't settle for anyone else's dream.
"I only want what's best for you."
Someday, I will not be there to protect you, but am hoping to help
keep you safe after I have gone.
We don't need fancy meals or flowers. It would be just as much fun for
us to make you some scrambled eggs, and the best bouquets are a few
dandelions in a jelly jar. Truth to tell, we don't need to receive
anything at all, just for you to take the gifts we try to give, and
hold them close to your heart. Talk with us, and hear the love we
speak. You see, we held the most wonderful present of all years ago,
when someone put you in our arms. Now, all we want is the time to
enjoy you.
French
Omelets
Are you in a hurry, because your meeting lasted longer than expected?
Does your refrigerator have leftovers, but none of them are enough to
make another meal? Have unexpected guests appeared on your doorstep?
The solution to any of these problems is an Omelet, a delicious and
versatile French gift to the modern cook. Sweet, savory, sauced,
and/or filled: they can be an appetizer, meal, or elegant dessert. No,
I don't mean one of those overcooked Pancake-like things served in
Diners. A real Omelet is a light and tender treat, of which any chef
may be proud. Whether you like them plain or puffy, once you learn the
secrets of preparation, they will be a regular delight on your table.
Some general rules about making Omelets:
First, and probably the most important, you need a pan which will be
simple for you to use. Yes, it is true that I can use a thin-bottomed
pan without a nonstick finish, but I have been doing this for longer
than some of my readers have been alive. For most people, the perfect
pan is medium weight aluminum with a nonstick coating, and a heat
resistant handle. It is a good idea to have them in a couple of sizes
10 inch for 2 Egg Omelets, and 12 inch for ones using 4 Eggs. Do
please remember to use a spatula designed for a nonstick pan, because
a metal one will ruin the finish.(no matter what the ads tell you)
Second, never use Milk as the Liquid in your Omelets; it will make
them tough and watery. Use water, wine, or fruit juice. The proper
ratio is 1 tablespoon of Liquid for each Egg.
Third, if possible, have your Eggs at room temperature, because the
Omelet will be lighter. This does NOT mean to leave them out of the
refrigerator for hours, as that would not be safe; just let them warm
slightly after you take them from the refrigerator. For safety's sake,
never use an Egg which is cracked, because bacteria within them
multiply quickly.
Fourth, have the filling or sauce, if you are going to use one, ready
before you start to prepare the Omelet. Eggs cook very rapidly, and
you don't want them to become toughened whilst you are fumbling with a
Cheese grater or Jelly jar. For the same reason, if you will be
finishing the Omelet in the broiler, do have it preheated.
Fifth, if you are going to make a puffy Omelet, do be certain that the
bowl and beater for the Egg Whites is immaculate. Even a slight trace
of fat will lessen the final volume of the beaten Egg Whites. On to
our basic recipes.
Ingredients
2 Eggs
2 tablespoons Liquid (Water, Wine, or Fruit Juice)
1 tablespoon Butter, Margarine, or Oil
Herbs, Spices, Filling, or Sauce (Optional)
Method for Plain Omelet
Break the Eggs into a medium sized mixing bowl. Add the Liquid and
whisk thoroughly until light. If the Omelet is to have Herbs or
Spices, add them now.
In a 10 inch pan melt 1 tablespoon Butter over medium heat. You can
make Omelets using Margarine or Oil, but I recommend that you use
Butter for the first few, until you begin to acquire a feel for the
proper temperature of the pan. As the Butter melts, it will begin to
foam. When the foam starts to subside, pour in the Egg mixture all at
once.
Allow the Eggs to begin cooking for a minute without moving the pan.
As the edges begin to cook, use the spatula to gently push them a bit
toward the center, and allow some of the uncooked mixture to fill the
empty space. Do this in a few spots, so that the amount of liquid Egg
in the center is small. At this point, add the filling, if you are
going to use one. You can sprinkle with Sugar and sliced fresh Fruit,
add several spoonfuls of Preserves, scatter grated Cheese, or use any
mixture of cooked Vegetables you like.
Let the Omelet cook another minute. Place the pan at the edge of the
serving plate and start to slide the Omelet out gently. When you reach
the halfway mark, slide the pan in the opposite direction to fold it
in half. This is a much more reliable way of getting a neatly folded
Omelet than trying to fold it with a spatula.
Method for Puffy Omelet
Separate the Eggs, placing the Whites in a medium-sized mixing bowl,
and the Yolks in a cup with the Liquid. Beat the Whites until they are
stiff, but not dry. Stir the Yolks together with the Liquid and Herbs
or Spices, then pour the mixture onto the beaten Whites and fold
gently.
In a 10 inch pan, melt the Butter, over medium heat, until the foam
begins to subside. Add the Egg mixture, and lower the heat slightly.
Allow to cook for 2 minutes, then add the Filling, if there will be
one. Slide the pan under the broiler to finish cooking. It should take
about 2 more minutes. Turn out as directed above.
Special Note: Neither of the above recipes includes Salt. The reason
for this is that Salt whilst cooking tends to toughen the Eggs. I
recommend that you add it later, if at all.
Copyright 2002 Eddy Robey
Eddy Robey M.A.
Like all Jewish mothers, I feed everyone in sight, and have been at
work in the
kitchen for over 20 years. Correspondence should be addressed to
eddyrobey@aol.com and will be
read as soon as the dishes are done. You can
find many of my recipes online at the Gantseh Megillah
. Please feel free
to forward this to anyone you think would enjoy it, as long as you
include my
copyright.
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