Two-egg Omlette

Crazy! Everyone knows an omlette is made with three eggs. Especially the Egg Board. They think a four egg omlette is the future. Between the eggs, butter and cheese there is no shortage of calories in this meal. I'm a fan of the fluffy omlette with little browning of the eggs. Let's press on and see what happened in the Aga Kitchen.

Note to self: Very first thing, get your pan in the Warming Oven

  Before beating, barely 4 ounces                       After a good beating, almost 7 ounces 

Let's gather up what we need. This takes about 5 minutes once the cooking starts.

• A steel bowl, good whisk. heat proof rubber spatula and your favorite egg pan. I use a cast iron non stick Aga pan in Racing Green. 
• Two eggs
• Clarified butter, you can just use regular butter but it will brown a little and give you a nutty flavor. Not really a bad thing
• Pan spray
• Cheese and other fillings, your choice. I went with shallots, cheddar and Pico de Gallo

Whisk the eggs for two minutes or so until almost doubled in volume

Put the egg pan on the Simmer Plate and spray with non stick veg coating then add the butter

Swirl it all around so it's coating the pan evenly

Add eggs slow and steady into the center of the pan

As the eggs set (approx 20 seconds) run your spatula around the edges to loosen

Add your fillings

Into the Roasting Oven for two minutes or until it's firm to the touch

Remove pan from oven and loosen omlette with rubber spatula

Pick up the pan from underneath the handle and slide omlette onto a warm plate. Roll it or fold it, your choice.

Top with addtional cheese or garnish and into the Simmer or Warming Oven while you prepare your next one.

Trust me, no one will know you only used two eggs except the president of the Egg Council

 

Easy, breezy and one less broken egg to be worried about.

Next time we cook coffee beans!

Rice & Sweet Onions sans h2o

 

That's some pretty fancy cooking to make rice without any water, what you gonna do, use that de-hydrated water?

We will use some water to blanch the rice but today is really all about the sweet onions that come out in the Spring. I used Vidalia from Georgia. Spend the money, it's worth it. The rice absorbs the sweet onion liquor instead of water. The result is a soft creamy sweet oniony rice dish that resembles risotto. This dish was made for an Aga

I used this as a side with wilted spinach, oranges and toasted almonds. You can spread it on toast and topped with roast turkey or chicken. Sauces have been thickened with this by adding it to stock, simmering and passing thru the fine blade of a food mill.

There is bit of slicing involved, sharpen your best French knife and let's get to it.

 

Let's gather up some tools and ingredients. Takes about 20 minutes to prep if you have average knife skills and 90 minutes cooking time.

•  2 each 4 qt pots. I used a heavy enamel one for the rice but any quality pot with a nice fitting lid will work
• 4 Vidalia onions sliced with the grain into juilliene strips. I take out the middle and slice the two pieces separately. This gives me a more uniform cut
• 2 Tablespoon butter
• 2 Tablespoon olive oil
• a bay leaf
• 1/2 cup of white rice
• sea salt

In a four quart pot filled with 3 qts of boiling water add salt, bay leaf and rice. Into the Roasting Oven no lid needed for 6 to 7 minutes.

Meanwhile melt the butter and olive oil on the knob. Add the sliced onion in 3 stages stirring each time to coat with butter and oil. Add a pinch of salt

Timer goes beep for the rice and strain. Add rice and bay leaf to onion mixture. Stir to coat, on goes the lid and into Simmer Oven for 60 minutes.

Timer goes beep and you remove from oven, stir being sure to scrap the sides down. On goes the lid and into the Baking Oven for 20 minutes.

Timer goes beep and we check the onion and rice mixture. It should be soft and sweet. If you use a stainless pan you even get a little carmelization. If not soft enough back into oven for additional 10 minutes.

From here you can add a touch of cream, fold in more butter or add some cooked greens like spinach or peas. This is the foundation for your creative touch.

It will reheat well and keep in the fridge for 6 days

Step 1: sweat the onions Step 2: add the blanched rice to the onions

Step 3: cook until done

Asparagus & Lemon

I spend a lot of time figuring out new ways to maximize my Aga. Some things are so simple I forget to share. Big firm asparagus, fruity olive oil and grilled lemon slices are on the menu tonite. Usually green vegetables like to steam or boil. Roasting is simpler. I'll add a little depth of flavor from the charred lemons.

Let's see how this went down in the AgaKitchen

  

Gather up some tools and ingredients

• bak-o-glide
• small sheet pan
• asparagus with the tough ends snapped off*
• olive oil
• a few thick lemon slices, seeds removed
• extra virgin olive oil
• sea salt and pepper

line your pan with bak-o-glide and add the asparagus

drizzle with olive oil

season with salt and pepper

into Roasting Oven on top rung for approximatly ten minutes

put bak-o-glide on Boil Plate and add sliced lemons and close cover

leave until slightly charred, 3 minutes or so

flip lemons and sear for only another minute

timer goes beep and the asparagus is ready, add wedges of grilled lemon and serve

* I like big meaty asparagus. Snap off the ends, they have a natural breaking point. It's OK if they are not all the same length.

That's it. Enjoy, G