JC100

A while back I was invited to participate in a celebration of Julia Child, to mark what would have been her 100th birthday. Considering a common sentence around here is, "When in doubt, consult Julia.", it seems like a good fit. Every Monday, through August 15th, a new recipe will be made available. The food world will have a crack at it the first half of the week, and then the recipe will be posted to the Julia Child Facebook page on Thursday. I will not be cooking every recipe, but I will share them, and am looking forward to eating some old favorites while learning new techniques.

Find the Facebook page here, and join the Twitter fun @JC100.

The first recipe is for Omelette Roulée. Now, there are going to be pictures of beautiful rolled omelets all over the web, but I am keeping it real by showing my wholly unattractive, but oh so tasty first Omelette Roulée.

The instructions for this particular dish are laid out over 13 pages in The original Mastering the Art of French Cooking. 13! It is all about the technique. Instructions and recipes can be found here.

Meet Mr. Tried and True. This is a steel pan, not stainless, that distributes heat very well! and over many years of use has developed a surface similar to your Grandma's favorite cast iron pan. This little gem is used everyday for heating tortillas, making grilled cheese, frying up potatoes, and of course, cooking eggs. I would rather give up a finger than lose this pan.

I followed Julia's directions word for word, including practicing the movements before I actually began cooking.

Lightly beaten and seasoned eggs go into the hot, buttered pan. Ingredients are stirred, stirred, stirred until set.

A sprinkle of goat cheese and tarragon.

Then the shaking and rolling. No way to take photos, that was a two handed affair that Is explained very well in the intructions. A spread of butter across the top and

Ta Da! Maybe lower case ta da is more appropriate. The roll happened so fast I had no control. Fast is the best word for this dish. I have made HEAPS of omelets in my life time, using the technique of lifting the edges and tilting the pan to let the uncooked egg slide under the cooked egg. It works, but takes longer to cook and produces a tougher egg. Not being afraid to scramble the center speeds the cooking time up considerably and the quick cooking makes for a delightfully tender omelette. If I had been able to control the roll, the bits of egg that we're not quite cooked enough would have come in contact with the hot egg that had been sitting on the bottom of the pan and cooked perfectly.

Armed with all this new knowledge I feel confident that my Omelette Roulée will become a wonder to watch. I am going to make this secretly, everyday while the house is empty, and then wow the family with my effortless omelette skills this weekend. Thank you Julia!

 

Comments

[Patty]

Loved this post! I can only imagine how impressed your family will be!

[kate]

I want one!

[Mulberry Vesker]

Enkelheten av form begunstiget av Hollywood skuespiller, og nå tar vi en titt på Neverfull pose stilen stjernen showet! Kvinner mer rasjonell forbruk Mulberry Lommebok er ikke nødvendig å mase

[MBT Scarpe]

MBT-svizzeri solo per indossare le scarpe possono essere abituati, anche a piedi ad andare male. Questa è una società marchio svizzero inventato. Per raggiungere diverse, alcune persone hanno detto che questa scarpa non raggiungeranno il ruolo della salute