I forgot the Canadian Bacon !!!!!!
I can't believe I did that ... me bein' Canuck and all that that entails!
Comment: This uses way too many bowls and too much equipment for a frikkin' omelet!
Well... "Paul's Puffy Corn Omelet" got minor adjustments. It's actualy ended up being an omelet in a pot. Scott at The Pragmatic Chef! has challenged "proof of the pudding", so to speak. Paul's original recipe from "Gourmet" was this (with my adjustments in Italian):
3 Ears of Corn
4 1/2 TBLS unsalted Butter
1/2 Tsp Salt
1/4 Tsp black pepper
4 Large Eggs (separated)
1 TBLS finely chopped fresh chives (I've used finely sliced green onions)
I added approx.
1/4 sweet red pepper (finely chopped),
1/4 sweet green pepper (finely chopped), and
1/2 jalepeno pepper (seeded and finely chopped)
... these I sauteed for about 5 minutes in a bit of butter, just to soften 'em.
Put oven rack in middle position and preheat oven to 350 (325) degrees. (I've got a new Bosch Convection oven so I've used 325 ... after that, it gets kind of scary).
Add corn to a 4-quart of boiling salted water. Then remove from heat and let stand, covered 10 minutes. Drain and cool enough to handle. Cut the kernels from the cobs with a sharp knife into a bowl. Then scrape cobs over bowl to extract milk.
Melt butter in a 10-inch ovenproof nonstick skillet. Remove from heat and transfer 3 TBLS melted butter to bowl with corn. (leaving remaining butter in skillet to cool). Toss corn and 1/8 tsp salt and pepper.
Whisk egg yolks with remaining 1/8 tsp of pepper and 1/8 tsp salt in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff white peaks. Fold one third of whites into yolks to lighten. Then fold in remaining whites gently, but thoroughly. Gently fold in corn mixture.
Spoon mixture into skillet (souffle dish, greased with a pat of butter) and bake until pale golden and set 10 to 12 minutes. (Now, I've had to use about 40 minutes in the souffle dish). Loosen omelet with a heat proof rubber spatula and slide onto a plate. Serve with sprinkled Chives (finely sliced green onion).
Mmmmmm ... peaches & cream! Soooo sweet!
Pretty good! I added a bit of a twist with the peppers. The little spot of heat is nice.
Comment: This uses way too many bowls and too much equipment for a frikkin' omelet!
Well... "Paul's Puffy Corn Omelet" got minor adjustments. It's actualy ended up being an omelet in a pot. Scott at The Pragmatic Chef! has challenged "proof of the pudding", so to speak. Paul's original recipe from "Gourmet" was this (with my adjustments in Italian):
3 Ears of Corn
4 1/2 TBLS unsalted Butter
1/2 Tsp Salt
1/4 Tsp black pepper
4 Large Eggs (separated)
1 TBLS finely chopped fresh chives (I've used finely sliced green onions)
I added approx.
1/4 sweet red pepper (finely chopped),
1/4 sweet green pepper (finely chopped), and
1/2 jalepeno pepper (seeded and finely chopped)
... these I sauteed for about 5 minutes in a bit of butter, just to soften 'em.
Put oven rack in middle position and preheat oven to 350 (325) degrees. (I've got a new Bosch Convection oven so I've used 325 ... after that, it gets kind of scary).
Add corn to a 4-quart of boiling salted water. Then remove from heat and let stand, covered 10 minutes. Drain and cool enough to handle. Cut the kernels from the cobs with a sharp knife into a bowl. Then scrape cobs over bowl to extract milk.
Melt butter in a 10-inch ovenproof nonstick skillet. Remove from heat and transfer 3 TBLS melted butter to bowl with corn. (leaving remaining butter in skillet to cool). Toss corn and 1/8 tsp salt and pepper.
Whisk egg yolks with remaining 1/8 tsp of pepper and 1/8 tsp salt in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff white peaks. Fold one third of whites into yolks to lighten. Then fold in remaining whites gently, but thoroughly. Gently fold in corn mixture.
Spoon mixture into skillet (souffle dish, greased with a pat of butter) and bake until pale golden and set 10 to 12 minutes. (Now, I've had to use about 40 minutes in the souffle dish). Loosen omelet with a heat proof rubber spatula and slide onto a plate. Serve with sprinkled Chives (finely sliced green onion).
Mmmmmm ... peaches & cream! Soooo sweet!
Pretty good! I added a bit of a twist with the peppers. The little spot of heat is nice. 
Since I pretty much suck as a photographer, the photos are overexposed ... it actually looks much better!
posted by Diana at 10:22 PM
4 Comments:
Awesome, Diana! Well done!!! Did you have anything with it?
Er, did I mention FedEx-ing a scoop to Phoenix?
Just the mini-tomat's and asparagus in the photo ... it really is pretty good!
FedEx sometimes squishes things :)
Awesome! That's some pretty good lookin' corn from Southern Canada!
That's not all that's pretty good lookin'. We have some pretty tasty peaches 'n plums.
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