(As read and prepared by Alex Tuller for the April 13, 2006 Podcast)
Chervil
Omelette with fine herbs
2 to 3 eggs (per person)
butter
salt/pepper
several good sized sprigs of chervil
Strip chervil from stems and chop up a bit.
Crack your eggs in a small bowl, add salt, pepper and chervil, and
beat with a fork 30 beats.
Heat a nonstick pan over medium high heat, add a tablespoon of
unsalted butter, swirling it around to coat the pan. When the foam
subsides a little, add the eggs and immediately tip the pan away from
you at an angle and scoop the already cooked eggs toward the center
of the pan. You can do this a couple of times in different directions
just to make sure your omelette is all cooked through. Once all the
egg is set, carefully slide half the omelette to a plate and fold the
second half onto itself.
This is a technique that takes a little getting used to, but what it
results in is a fast cooking, completely cooked and beautifully
browned omelette.
Serve with a green salad with red onion, avocado and goat cheese with
Chervil Vinagrette
Butter lettuce or a mix of baby lettuce greens
Slice onions very thin, in rings and in half, maybe quarters
depending on the onion size
1/2 the avocado cut up into small squares
3-4 T goat cheese crumbled
Put it all into a bowl and toss with vinagrette.
Vinagrette
1/2 c Olive oil
2 T Champagne vinegar or lemon juice
1 T Balsamic Vinegar
pinch salt and pepper
very small clove of garlic very finely chopped
1/2 Tsp. dijon mustard
finely chopped chervil
Chop the chervil and garlic together. Then put all the ingredients
into a bowl and mix really hard with a fork or whisk.
Serve outside on picnic table with cloth napkins and a rose.