Note to Self:

Monday, May 24, 2010

An Omelette and a Glass of Wine

OK, I have a couple confessions. One is that the title of this post is borrowed from a book by the same name (click here). It was written by the late British cookery writer, Elizabeth David, who greatly influenced not only the way I cook but also the way I write about food. And while I did have for dinner what the title of this post suggests, the other confession is that I didn't have a glass of wine, I had multiple. I like wine.

Anyhow, after spending the day in a sweltering kitchen I was in my teeny front yard garden watering newly plated vegetables and wondering what to make for dinner. After almost tripping over a giant Swiss chard plant that grew back from last year (pictured above) I thought...duh...do I need to get hit over the head with this to eat it. My son was at his mom's house and I was home alone and wanted something simple (which I often do), but also something nourishing and good. So I opted for a Swiss chard omelette.

What's better is that an omelette is something that I was able to cook on my new outdoor propane stove (and yes, I did carry the stove home on my bike, click here to see it). The kitchen in my 150-year-old house is very small, and in the summer months even having just one or two burners on can turn it into a sauna. And being a cook by trade the last thing I want to do is go from a big hot kitchen at work to a small hot kitchen at home (do auto mechanics come home and work on their own cars, I wonder?). This said, this new outdoor stove is the first piece of equipment in an effort to creat a sort of outdoor cooking space for the hot months.

The omelette itself is really simple, just a variation on a theme and really more of a fritatta. The thing is with this recipe is that I blanched the Swiss chard before chopping it and mixed it with eggs (along with garlic, sea salt, and dried chilies). I also sauteed a sliced onion, which becomes embedded in the eggs as they cook. With the high ratio of Swiss chard-to-eggs, this is not only a hearty meal but also a delicious one...the combination of eggs, cheese, garlic, onion and hot pepper combined with the slight bitterness of the chard is a memory that makes my mouth salivate as I type these words. After flipping it I sprinkled a little cheddar on it and toasted a couple slices of Ezekiel bread...then I poured another glass of wine.

Here it is in pictures.

Urban Simplicity.

1 comment:

Erin Wilson said...

Hi there-
Arrived here after reading your piece in Edible Buffalo magazine. I've added you to my reader and look forward to following along.

From the other side of the Niagara River...
Peace