omelette recipes, page-2

Zeta,

As no-one else has risen to your challenge, I shall take this opportunity to suggest that Julia Child's method is infallible and reliable.

Watch this:

http://www.youtube.com/watch?v=LWmvfUKwBrg

Having purchased her two books (shown in the movie 'Julie & Julia') and now umpteen DVD's and books which are repeats of her famous American TV Series and others, I'm utterly convinced that the Swedish Chef was modelled on her cooking style in the kitchen.

She is eccentric, unashamedly honest, gifted, forthright and desirous of passing on the knowledge she learned in France.

Her methods, which we have subsequently adopted, for preparing vegetables, have meant that they have often taken on new meaning. Peeled green capsicum has an entirely different flavour, peeled asparagus is tender to the end (none of this snap off the end and whatever is left is what you can use).

A perfect gift for a young couple starting out is her basic French cooking DVD set, and if said young couple were to work their way through those recipes, which are logically set out, they would be set for life with skills that would amaze their parents and family.

An absolute must do is her Boef Bourguignon which, when followed to the letter makes the most divine Beef 'casserole'. The recipe is about three pages long, but the resulting meal is utterly divine.

Her omelette recipe is simple, yet requires a little technique, which, once mastered is 'foolproof' which is one of her favourite expressions.

And if the resulting dish doesn't work out the first time "Never Apologise" - yet another of her famous remarks.

Bon Apetite,
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