Saturday, April 30, 2011
Wild Rice Omelet with Hollandaise Sauce
Here is how:
1. The hollandaise sauce: (this is how Tyler Florence does it):
a. Whisk (with some speed) 4 egg yolks and 1 Tbs. of lemon juice together in a bowl and the mixture is thickened and doubled in volume.
b. Place the bowl over a saucepan containing "barely simmering" water. Note that the water should not touch the bottom of the bowl.
c. Continue to whisk quickly. Be careful not to let the eggs get too hot or they will scramble (I used a medium-low heat).
d. Slowly add 1 stick of melted butter and continuously whisk until the sauce is thickened and doubled in volume.
e. Remove from heat and add some salt to taste. Cover and keep warm until ready to use.
Note: if the sauce gets too thick, whisk in a few drops of warm water before serving.
2. The Omelet: (this recipe is for 1 large omelet):
Note: you will need to cook some wild rice and fry some bacon prior to starting to omelet.
a. In a bowl, beat 4 eggs, 1 Tbs. of milk and a pinch of salt and pepper.
b. In an 8 inch omelet pan or skillet, heat 2 Tbs. of butter over medium heat.
c. Pour egg mixture into pan; cooking until mixture thickens and lifting the cooked portions around edges to allow uncooked portion to flow underneath.
- 1/4 cup wild rice
- 1/4 cup of shredded swiss cheese
- 4 strips of crumbled bacon (I used Hormel black label bacon).
- 1 stalk of celery sauteed until crisp-tender (I like organic celery for the flavor).
- 4 scallions sliced and sauteed
- 2 baby bella mushrooms sliced sliced and sauteed.
e. Sprinkle this mixture over half of omelet.
f. With a spatula, fold omelet in half. Slide onto warmed plate.
g. Serve with the hollandaise sauce, topped with some bacon on a bed of wild rice (and some really good coffee or fresh orange juice).
Tip for making omelets: If I feel like the bottom is cooking to fast and the top of the omelet is not finished..I throw my omelet pan under the broiler for a couple minutes.
Here is to elegance at home!! xo