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Wild Mushroom and Goat Cheese Omelet
Wild Mushroom and Goat Cheese Omelet
INGREDIENTS
DIRECTIONS
Preheat the oven to 225°. In a large skillet, melt 3 tbsp. of butter. Add mushrooms and cook over med. high heat, stirring occasionally, until golden, about 7 min. Add shallots and cook, stirring, until softened, about 3 min. Add the pea shoots, season with salt and pepper and cook just until wilted, about 1 min. Keep warm. Crack 6 eggs into a medium bowl, season with salt and pepper and beat with a whisk. In a 10-inch, nonstick skillet, melt 1 tbsp. of butter. Whisk the eggs again and add them to the skillet. Cook over med high heat, lifting the edges with a spatula to allow the uncooked eggs to seep underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes. Spoon one-third of the filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides over the filling to enclose it completely. Slide the omelet onto a large heatproof plate and cut it in half and serve. Repeat with the remaining butter, eggs and filling to make 2 more omelets. Serve at once.
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Goat Cheese Stuffed Mushrooms with Bread Crumbs
Goat Cheese Stuffed Mushrooms with Bread Crumbs
INGREDIENTS
DIRECTIONS
Preheat the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons of the oil and the rosemary leaves and season with salt and pepper. Transfer the mushrooms to a baking sheet, rounded side up. Roast for about 30 minutes, until tender and browned around the edges. Let cool to room temperature, about 15 minutes. In a skillet, heat the remaining 3 tablespoons of oil. Add the rosemary sprig and cook over moderately high heat until the leaves are crisp, 30 seconds. Drain on paper towels, then strip off the leaves. Pour off all but 1 teaspoon of the rosemary oil and reserve it for another use. Add the bread crumbs to the skillet and toast over moderate heat until golden and crisp, 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.
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Sicilian Aubergine Stew (Eggplant Caponata)
Sicilian Aubergine Stew (Eggplant Caponata)
INGREDIENTS
DIRECTIONS
Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.
Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
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