Omelette with mushrooms; piperade – 31 January 2018

Using Up Stuff dinner, and quite a tasty one. We had the last too-thin-to-plane 6 square inches of the Danke cheese, a red and a yellow pepper originally intended for polenta with greens and peppers (soon, soon) and two large, beautiful crimini mushrooms. D suggested we have eggs with piperade alongside, and I said maybe omelette instead of plain eggs (though I love a fried egg), or maybe a piperade omelette? Or maybe use up the crimnis in the omelette with piperade alongside as originally considered – and that is what we finally went for – or D did, since he’s the official omelette cook. He did some excellent omelette-flips this time, too! LOL 🙂 Cooked the sliced crimni separately, in butter with S&P. Mixed one minced clove of garlic into the melted butter for the omelette and let it cook for a few seconds before adding the eggs; let the eggs start to set before adding the mini-diced cheese. Flipflipflip. It was a very good omelette.

I made the piperade (per Gerald Hirigoyen, in Pintxos) – cleaned and seeded the red and yellow peppers, peeled 6 garlic cloves, and cut off a cord of one of our sweet Spanish onions (to make “one small onion”) before taking (with D, my suggestion) a several-block quick warmup walk and doing our weights. Note that so far this leaves out the 4 tomatoes from the original recipe. Shower, then final prep: peppers into lengthwise thin strips, onion likewise, garlics sliced. Heat the 12″ Revere frying pan on medium-high, add 1/3 cup olive oil; when it ripples, add the veggies and cook, stirring often, 10 minutes or till they start to color. Once I started cooking the veggies, I did the winter-tomato thing of opening a 14-oz can of diced tomatoes and draining them in a strainer, then adding these instead of real ones (“real” being a matter of degree in the winter). So, I decided that it would be preferable to use the rather tasteless winter tomatoes from Mexico than to use canned ones, though my original notes say canned were ok. Perhaps this was before I tried real ones, since I got the book for Christmas and obviously, that’s winter. So last time I did this, I have only 1 1/2 tomatoes, and I liked it that way a lot. Obviously a lot of flexibility in this recipe.

I defrosted and toasted up and buttered four slices of Acme Italian, and put them on the plates in the warm oven till the rest was done. D (I think) suggested that we just have the Tiefenbrunner Pinot Grigio (2016) that I re-bought (based on blog) at Costco. We got a tester bottle and liked it pretty well back on 4 December, and we enjoyed it again tonight, so may well get a couple more when we go back shortly.

Appetizer:

D stuck this lovely little piece of fresh cauliflower down on the front part of the stove, which I was glad I had washed earlier…

Dessert was another third (divided by 2) of the Nutella/cream cheese cake R made to use up the cream cheese they had bought, but not used, bot Christmas cookies. They brought us 1/3 of it last night. Good!

Lunch:

I suggested we have some of the black bean soup as a sort of bean chili on nachos, so we did that. Monterey Jack melted (broiled) over the chips, then La Cascada Salsa Fresca, and microwaved beans. I think the combination lacked “coolness,” which would be provided by an avocado or sour cream. Later noticed we actually did have a ripe avocado (among the six from Coscto).

 

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This entry was posted in Eggs, Meatless, Omelette, Vegetarian and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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