Wednesday, January 16, 2019

Omelet Roll-ups



These little rolls are filled with flakes of smoked salmon and cream cheese but easily substitute, cooked spinach, ham and/or cheese.

4 eggs
1 tablespoon olive oil
1/2 cup flaked smoked salmon
1 tablespoon chopped chives or dill
1/4 cup cream cheese
ground pepper

1.  Beat the eggs in a bowl and season with pepper.

2.  Heat half of oil in a small omelet pan and pour in half of the beaten eggs.

3.  Swirl the eggs around the pan until the base of the omelet is lightly set.  Push the set parts into the uncooked center and continue cooking until completely set and lightly golden on the underside.

4.  Flip the omelet and brown the other side for a few seconds. Turn out onto a cutting board.  Repeat with remaining eggs to make a second omelet.

5.  Mix together the salmon and cream cheese and season with pepper.  Spread mixture on one side of each omelet, leaving edges clear.

6.  Roll-up each omelet tightly and cut across into slices.  Sprinkle with herbs.  Serve warm or cold.

Tuesday, January 8, 2019

Whole Roast Chicken

A basic roast chicken recipe can be most useful to have on hand.  A roast chicken is a meal on it's own or the start of any recipe that calls for cooked chicken.  

2 tablespoons of unsalted butter, softened
2 tablespoons of chopped fresh herbs, such as sage, rosemary, thyme
1 teaspoon kosher salt
3/4 tsp ground pepper
1 4- to 5-pound organic chicken
1 small lemon, halved crosswise
1 medium head of garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks of celery, cut into 3-inch pieces
1 large onion, thinly sliced

1. Position rack in the bottom third of oven; preheat to 375 degrees.

2.  Combine butter, 1 tablespoon herbs, 1/2 tsp salt and pepper in a small bowl.  Loosen the skin from the breasts with your fingers and spread butter mixture under it.  Place the lemon and garlic in the cavity.  Tie the legs together with kitchen string.  Place carrots, celery, and onion in a large broiler-safe pot.  Put chicken breast-side up on top of vegetables and put the lid on. 

3.  Roast the chicken for 1 hour.  Increase oven temperature to broil.  Uncover and broil until golden brown, about 6 to 10 minutes.  A thermometer inserted in a thigh without touching bone should register 165 degrees.  

4.  Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving.  Serve sprinkled with remaining herbs and 1/2 tsp of salt.