Southern California Cooking from the Cottage (6 page)
MAKES 2 SERVINGS
MEDITERRANEAN OMELETTE
T
his omelette reminds me of dining alfresco at a café in Roma. But at the Cottage, you are in lovely La Jolla just a block from the beach and the surf.
cup Italian sausage
½ cup diced Roma tomatoes
¼ cup jarred roasted red pepper
2 teaspoons chopped fresh basil
cup diced yellow onion
1 tablespoon butter
6 eggs, well beaten
½ cup grated mozzarella cheese
In a small sauté pan, brown the sausage over medium heat until almost cooked through. Drain off all the drippings except 1 tablespoon. Add the tomatoes, red pepper, basil, and onion. Cook until the onion is soft and translucent. Set aside and keep warm. Make the omelette shells by melting the butter in a skillet over medium heat. Pour half the eggs into the pan and swirl so that they coat the bottom. Gently pull the eggs away from the side of the pan to prevent sticking and so that more of the eggs can cook. When the bottom of the eggs are set, carefully flip the omelette with a spatula and cook the other side. Repeat with the remaining eggs. Spoon half the sausage mixture into each shell. Add the cheese and fold the omelettes over to serve.
MAKES 2 SERVINGS
THE “BAM” OMELETTE
W
e have our own French quarters here at the Cottage in the form of our Bam omelette that radiates spicy flavors. Don't let the amount of ingredients for the butter deter you from preparing it. It is used in other recipes in the book and will stay fresh in your refrigerator for weeks.
Cajun butter:
1 cup (2 sticks) butter, at room
temperature
1 tablespoon paprika
tablespoon salt
1 tablespoon garlic salt
1¼ teaspoons black pepper
1¼ teaspoons onion powder
1¼ teaspoons cayenne
1¼ teaspoons dried oregano
1¼ teaspoons dried thyme
For the omelette filling:
2 tablespoons Cajun Butter
½ cup chopped onion
1 cup sliced andouille sausage
½ cup julienned red bell peppers
½ cup diced tomatoes
2 tablespoons green onions
1 tablespoon butter
6 eggs, beaten
¼ cup shredded mozzarella
For the Cajun butter, in a blender combine the butter, paprika, salt, garlic salt, black pepper, onion powder, cayenne, oregano, and thyme. Blend until the spices are well incorporated into the butter.
For the omelette filling, heat a medium sauté pan over medium-high heat, and add the Cajun butter once the pan is hot. Add the onion and sausage and cook for 2 minutes. Add the peppers, tomatoes, and green onions. Sauté until the peppers are soft. Make the omelette shells by melting the butter in a small nonstick skillet over medium heat. Pour half the eggs into the pan and swirl so that they coat the bottom. Gently pull the eggs away from the side of the pan to prevent sticking and so that more of the eggs can cook. When the bottom of the eggs are set, carefully flip the omelette with a spatula and cook the other side. Repeat with the remaining eggs. Stuff each shell with half the sausage mixture and top with the cheese. Fold over the omelettes so the cheese begins to melt. Serve with Cottage Breakfast Potatoes (page 18).
MAKES 2 SERVINGS
WILD WEST OMELETTE
Y
ou can add variety to a traditional Denver omelette by using different types of cheeses.
1 plus 1 tablespoon butter
¼ cup chopped green bell pepper
¼ cup chopped onion
½ cup diced ham
6 eggs, well beaten
¼ cup grated Cheddar cheese
¼ cup grated Jack cheese
In a small sauté pan over medium heat, melt 1 tablespoon of the butter. Add the bell pepper and onion and sauté until soft. Add the ham to the peppers and onions and cook until the ham is heated through. Set aside and keep warm. Make 2 omelette shells by melting the remaining butter in a skillet over medium heat. Pour half the eggs into the pan and swirl so that they coat the bottom. Gently pull the eggs away from the side of the pan to prevent sticking and so that more of the eggs can cook. When the bottom of the eggs are set, carefully flip the omelette with a spatula and cook the other side. Repeat with the remaining eggs. Divide the ham mixture between the shells. Add the cheeses and fold the omelettes over to melt the cheeses.
MAKES 2 SERVINGS
QUICHE LORRAINE
Q
uiche Lorraine is a traditional recipe we inherited when we took over the Cottage. We've hardly changed it at all. It remains a no-fail meal that nearly everybody likes. We serve it with a fresh garden salad.
1 (9-inch) piecrust
1 tablespoon butter
cup chopped yellow onion
1 cup sliced mushrooms
1 cup sliced ham
cup shredded Cheddar cheese
cup shredded Jack cheese
cup shredded Swiss cheese
6 eggs
1 cup half-and-half
½ teaspoon white pepper
Pinch of nutmeg
Preheat the oven to 425
o
F. Bake the piecrust for 10 minutes. Remove from the oven and reduce the temperature to 350
o
F. In a medium sauté pan melt the butter over medium heat. Add the onion and sauté until slightly caramelized (light brown in color). Add the mushrooms and sauté for a few minutes longer until soft. In a mixing bowl combine the ham and the three cheeses. Add the mushroom mixture and stir to combine. Spoon into the piecrust and spread out evenly. In a small bowl whisk the eggs, half-and-half, white pepper, and nutmeg together. Pour on top of the ham mixture. Place in the oven and bake for 1 hour or until set.
MAKES 4 TO 8 SERVINGS
FRESH FRUIT BOWL
T
his is an especially refreshing item to have on a hot day.
Fresh fruit
Fresh strawberry sauce:
2 cups fresh strawberries
3 tablespoons plain yogurt
3 tablespoons heavy cream
2 tablespoons sugar
2 drops almond extract
Use an assortment of your favorite fruits. We like to use bananas, strawberries, grapes, kiwi, honeydew melon, and cantaloupeâwhatever is in season and tasty. Cut into bite-size pieces and arrange on a plate. In the center of the plate, place a small bowl with the Fresh Strawberry Sauce.
To make the strawberry sauce, combine the strawberries, yogurt, cream, sugar, and almond extract in a blender and blend until smooth.
MAKES 2½ CUPS STRAWBERRY SAUCE
