Tuesday, July 10, 2007

My Boyfriend’s Back

A Special Brunch for Sweetie

Yay! My sweetest sweetie has returned from his travels. I wanted to make him something extra special for brunch this morning (he’s a musician who travels and keeps late hours , so breakfast almost always turns into brunch). I decided to make a fine herbs omelette with a brie cheese and asparagus filling inspired by a little café I used to frequent when I lived in
Manhattan. I actually cheated a little bit, and used Allouette Crème de Brie with fine herbs as a shortcut and steamed my asparagus in the microwave with a trick my Grandmother taught me, but shhh, don’t tell! I sliced up some organic, farmer’s market strawberries and raspberries then toasted some Tuscan style bread, and it did indeed whisk me back in time. Oh, sweetie and scupper enjoyed it too.


Brie Cheese and Asparagus Fine Herbs Omelette

Serves 2 (and a half)

For the filling:

  • 1 shallot, sliced thinly
  • 1 clove of garlic, minced
  • 8 spears of asparagus, ends snapped off
  • 2-3 tbsp of herbed, creamy brie cheese
  • salt and pepper
  • 1/2 tbsp butter, tiny splash of olive oil

For the omelette:

  • 4 eggs
  • 2 tsp water
  • salt and pepper
  • 1 tbsp butter

  • Wet two thick paper towels and ring out slightly. Wrap the asparagus loosely in the wet paper towel. Microwave on high for 1 1/2 to 2 minutes or until tender. Remove. Chop into one inch pieces and set aside. A sneaky little trick that works like a charm.

  • Melt the ½ tbsp of butter with the oil in an omelette pan or small skillet over medium low heat. Add the shallot and cook until soft about 1-2 minutes. Add the garlic and cook for about 1 minute more (if either begins to brown, reduce heat).

  • Add the asparagus and heat through, 1 minute. Pour into a small mixing bowl and stir in the cheese. Season with salt and pepper to taste.

  • Crack the eggs into another small mixing bowl. Add the water and salt and pepper to taste. Whisk until well blended with a whisk or a fork.

  • Wipe out your skillet well. Melt the remaining butter in the skillet over medium high heat until hot, but not browned. Pour the egg mixture into the pan and let set until the very edges are opaque. Carefully lift up one side of the omelette with a spatula, and let the raw egg run under the set egg. Repeat on all edges until omelette is opaque.

  • Remove from heat.

  • Using a rubber spatula, scoop out filling evenly onto one side of the omelette. Fold omelette over, and cut in half with the spatula. Carefully remove each piece to a plate.

This would be a fine lunch or late supper served with some fries and a simple mixed greens salad. I'm going to post one more blog today because scupper is taking an extra long nap, and because the asparagus trick reminded me of Grandma.

Oh, and by the way, for those who are wondering, yes, sweetie is also scupper's daddy, nosy!

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