Omelet with Fresh Tarragon and Chevre
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Cooking time: 30 minutes for menu Cooking schedule: see below for menu instructions |
Omelet with Fresh Tarragon and Chevre (Goat Cheese) Time: 10 minutes
1 goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), 200 gr. (6 - 8oz) and wrapped in paper. It will have a thin rind that is an
edible part of the cheese. We'll use the rest on Sunday
4 eggs
1 tbs chopped fresh tarragon
1 tbs snipped fresh chives
1 tbs chopped fresh parsley
1 tbs butter
Cut 8 slices of goat cheese - about 1/4" thick (.65cm). With scissors snip herbs, divide in 2 and set aside. In a medium bowl beat 2 eggs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add half of the butter. When melted add eggs and swirl around to cover bottom of pan. Sprinkle with half of the herbs (and a little salt and pepper if you like). When the eggs are almost set lay goat cheese rounds on 1/2 of omelet and with a spatula turn other half on top. Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet...Oh yes - repeat for second omelet. Serve, garnished with a small salad.
Small Salad with Vinaigrette Time: 10 minutes
lettuce, for 2 small salads
Herb Dressing
Tear lettuce and put in bowl. Add 1 tbs dressing and toss well to coat (use tongs). Taste, add more dressing and repeat if desired. You can add more....but not take it off. Top with freshly ground pepper and serve along side omelet.
Herb Dressing - a small portion Time: 5 minutes
1 tsp Dijon
1/2 tsp fresh tarragon
1 1/2 tbs tarragon white wine vinegar
3 tbs olive oil, the good stuff
Combine Dijon, tarragon and vinegar, whisk well. Slowly add olive oil, whisking until it emulsifies.
Grilled Shrimp (Prawns) with Pesto Pasta & Mangetout Time - 20 minutes - if you
have to clean the shrimp add 10 - 15 minutes (or do what I do and get
someone else, in my case, mon mari, to do it...much easier)
For the Shrimp:
12 oz (350gr) large shrimp (prawns), cleaned
3 tbs prepared fresh pesto
1 tbs lemon juice
3 tbs olive oil
Olive oil for coating pan
Clean shrimp if needed, if not just rinse and let drain. Mix pesto, lemon and oil. Add shrimp and toss to coat. To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil. To cook on stove add a little olive oil to a large nonstick skillet and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque. When done, remove from heat.
For the mangetout:
snow peas - enough for two, 6 oz (125gr)
1 tsp butter
1 tsp olive oil
Salt and pepper
Clean pea pods - snip off the stem ends. Heat butter and oil in nonstick skillet over medium heat. Add pea pods and sauté 5 - 10 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, remove.
For the Pasta:
Pasta, fresh, 8 - 9 oz (250gr) - fettuccini, farfalle, whatever you like.
1/2 - 3/4 cup pesto
1 tbs good olive oil or truffle oil
Cook pasta according to package directions. When done, drain.
To assemble:
Put pasta in large bowl, add pesto sauce and toss to coat - use tongs. Add snow peas and toss lightly, just to combine. Arrange shrimp on top, drizzle with good olive or truffle oil and serve.
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Cooking schedule: 30 minutes for menu |
Start to sauté snow peas |
Cooking for Two? Or more?
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