Monday, September 26, 2011
Thursday, September 22, 2011
Remove the salmon and add cream to the juices left in the pan. Simmer until the sauce thickens. Add cooked noodles, salt and pepper, green onions, parmesan cheese, and salmon into pan. Stir, and enjoy!
Wednesday, September 21, 2011
Monday, September 19, 2011
Making omelets requires speedy work. So get your speedy work face on.
First, melt butter in your omelet pan.
The pan is ripe just as the foaming subsides, but before the butter browns. Beware: it's a tiny timing window!
Add scrambled eggs to the hot pan. Maneuver the pan and manipulate your spatula in order to cook the eggs just right* (*omelete finesse simply requires practice. I will not go into a thorough explanation here, though the Fiddlehead does a good job of describing the twists and turns involved).
When cooked, remove from the heat and add your filling. I used that R & H cheese spread.
Sprinkle with grated cheese and melt briefly under the broiler. The result is a rich and tasty omelete to get your morning started right.
Monday, September 5, 2011
Sunday, September 4, 2011
Rum, lime, and soy-drenched chicken.
Ladle soup into oven-proof bowls (I forgot to add the miso, so our soup had a reddish tint where usually French Onion has a brownish broth).