ChezCindy: Crudite Platter

Consider the crudité platter.  A bit of an old fashioned idea.  Set out on the buffet in earnest by the host, sampled by the guests in equal earnest.  It can be a boring smattering of baby carrots, celery and ranch dressing.  But hey, we need to have something "healthy", right?

I recently entertained a small group of friends and wanted to start the evening with a nibble while they sipped a glass of champagne.  I was serving a rich meal of Coq au Vin and potato gnocchi.  The crudité platter served as a deconstructed salad with a homemade vinaigrette.  The guests could select a single vegetable and dip into the vessel, or assemble a variety of items onto a plate with a drizzle of dressing to their liking.

When making a crudité platter, shop the produce department for interesting color and texture.  I used baby carrots, cutting them in half lengthwise at an angle.  I love the small Persian cucumbers as they are crisp with tiny seeds and tender skins.  I also cut these into bite-size pieces at an angle.  I blanched French green beans for just 2 minutes on the stovetop, chilling them in ice water and then dried and placed the beans into a gentle curve around one side of the platter.  For more color, I added tiny whole radishes and young organic purple kale torn into small pieces.  Switch up what is included on the platter depending on the season.  Serve with a homemade vinaigrette, a sprinkling of course sea salt, with small plates and forks for guests to help themselves.

Homemade Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon agave sweetener
3/4 teaspoon kosher salt
a few grinds of black pepper to taste
2 tablespoons white wine vinegar or champagne vinegar
7 tablespoons extra virgin olive oil

Add the Dijon mustard, agave, salt and pepper to a medium size bowl.  Using a whisk, mix to combine.  Whisk in the vinegar.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.  Pour into a small carafe or pitcher.

ChezCindy: Gingerbread Scones with Clementine Glaze

One cannot approach the holidays without thinking of or seeing an artful display of gingerbread houses.  I do not possess the skill or patience to actually make one.  And, if you are talented enough to put one together, do you really want to eat it after all the work?  However, gingerbread baked goods are a favorite in many other forms during the holidays and throughout the winter.  I usually make Gingerbread cake and cupcakes to share with family and friends.  Everyone loves this treat topped with a cream cheese icing.

I recently came upon a gingerbread scone recipe in the wonderful cookbook Baked from Scratch.  Below is my adaptation of their recipe with my personal changes.  I love the flavor profile of warm gingerbread spices and sweet clementine juice.  The ingredient list is a bit long, but it comes together quickly and ready to serve any morning when you have extra time and a desire to bake.

Gingerbread Scones with Clementine Glaze
2 cups all-purpose flour
3/4 cup old fashioned oats
1/4 cup light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1/2 cup cold unsalted butter, diced into 1/2-inch pieces
1/4 cup candied ginger, finely diced
1/4 cup cold heavy cream
1/4 cup molasses
1 large egg

2 tablespoons heavy cream
Turbinado or raw sugar for sprinkling
Clementine Glaze

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

Working in the bowl of a food processor, combine the flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt.  Pulse to combine.  Add in the cold diced butter.  Pulse 3-4 times for a few seconds until the mixture is crumbly.  Add in the diced candied ginger.

In a small bowl, combine the 1/4 cup of cream, molasses and egg, mixing until just combined.  Add the cream mixture to the flour mixture, pulse a few times for 3-4 seconds just until the mixture comes together.  The dough will not be smooth or fully combined.

Turn out the dough onto a lightly floured surface, and gently knead until it comes together.  Form the dough into an 8-inch disk, roughly 1-inch thick with a smooth top surface.  Cut the dough into 8 wedges.  Brush the top of each wedge with the 2 tablespoons of cream, sprinkling each with the turbinado/raw sugar.

Bake in the hot oven for 13-14 minutes until the scones are golden in color.  The scones are very tender at this point.  They will set up more firmly as they cool.  Allow the scones to cool before drizzling with the clementine glaze, recipe is below.

Clementine Glaze
1 cup powdered sugar
1 teaspoon clementine zest
juice of 1 clementine

Add the powdered sugar to a small bowl.  Zest the bright orange skin from 1 clementine using a zesting rasp tool.  Cut the clementine in half.  To start, squeeze the juice from 1 half of the clementine into the sugar, mixing to combine.  Add in the zest; mix in more juice until the mixture is smooth and pourable.  Use a spoon to drizzle the glaze over the scones.  

ChezCindy: Roasted Delicata Squash with Fresh Sage

This squash dish is so simple to make and perfect for the fall holiday season.  Delicata squash may be unfamiliar to some people, unlike the more common butternut and acorn squashes.  The flesh is lighter in color and a bit more potato-like in texture and taste.  I occasionally will dice the squash and cook it in a skillet for breakfast hash browns instead of using potatoes.  As the name suggests, there is no need to remove the skin because it is delicate and can be eaten.  A real plus since autumn squashes can be quite a challenge to peel.

The sage leaves I use here get crispy-roasted and fragrant.  The crackle of the delicate leaves are eaten along with the squash adding an herby flavor that pairs well with poultry.  Thus, making this side dish a nice accompaniment to your holiday turkey or simply served on a weekday with pan-seared chicken.

Roasted Delicata Squash with Fresh Sage
2-3 medium sized delicate squash
1 small bunch fresh sage leaves
2 tablespoons olive oil
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the squash.  Working with a cutting board, slice the squash into rings.  Remove the seeds and discard.  Place the squash rings onto a large sheet pan, drizzle with olive oil, turning them over to evenly coat with the oil.  Place a sage leaf on each squash ring.  Season with salt and pepper.

Place the sheet pan into the hot oven, roasting for 20-25 minutes until the squash is golden brown and the sage leaves are crisp.  The squash rings are not turned over during the cooking process. Serve warm or at room temperature.

Bonus Cooking Tip:  Leftover squash can be diced and made into hash browns the next day for breakfast.  I sautéed some diced onions in butter and oil until soft.  Then I added the leftover diced squash, a pinch of salt and pepper, stirring until warmed through.  Quick and delicious. 

ChezCindy: Pumpkin Whoopie Pies!

Whoopie Pies seem to be a regional sweet treat.  Said to have originated in the state of Maine, they are found in shops, farm markets, and bakeries in the surrounding New England states.  Once I became familiar with them, I was quite smitten.

Whoopie pies are kind of confusing.  They resemble a sandwich cookie.  But when you bite into this sweet treat, the texture is soft and moist like a little cake filled with a rich creamy filling.  To add to the confusion, they are named as a pie!  I think the whoopie part of the name comes from the delight and surprise from first bite, causing one to shout Whoopie!

When you read the recipe below, you may be concerned with the measurement of the spices.  What is written is correct in that, yes, the tablespoon measurement is used for the cinnamon and ginger spices, and a teaspoon of cloves.  It may seem like an error, but trust that the balance of spices is a perfect blend.

Pumpkin Whoopie Pies
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ginger
1 teaspoon cloves
2 cups dark brown sugar
1 cup vegetable oil
3 cups pumpkin puree
2 large eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.  Line 2 large baking sheet trays with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.  Set aside.

In a separate large mixing bowl, a stand mixer works well if you have one, combine the brown sugar and oil, mixing together until combined.  Add in the pumpkin puree, mixing to thoroughly combine.  Add in the eggs and vanilla mixing until well combined.

Add the flour mixture to the pumpkin mixture, mixing until just combined.

Using a medium spring-loaded ice cream scoop (2 tablespoons), scoop out the dough onto the prepared baking sheets, placing the dough mounds about 1-inch apart.  Or use a large spoon to spoon out 2 tablespoons shaping into a round mound.  The cookie pies will rise greatly but spread minimally. 

Place the sheet trays in the center and upper part of the oven, baking the cookies for 12-13 minutes.  Rotate the sheet trays half-way through for even baking.  The cookies will be fully domed with the tops just starting to show cracks in the surface.  Remove the trays from the oven to cool, sliding the parchment sheet from the tray onto the counter.  Make the cream cheese filling while the cookies cool.

Cream Cheese Filling
3 cups powdered sugar
1 stick unsalted butter, softened
8-ounces cream cheese, softened
1 teaspoon vanilla

Working with an electric mixer, beat the butter until smooth.  Add in the cream cheese, mixing until combined with the butter.  Mix in the vanilla.  Add in the powdered sugar 1 cup at a time, combining with the cheese/butter mixture until thoroughly combined and fluffy.

 

Assemble the Whoopie Pies
Turn over half of the cooled cookies to show flat side up.  Using a small scoop, or a tablespoon, place a large dollop of filling onto the flat side of the cookie.  Place another cookie, flat side down, on top of the filling.  Press down slightly so that the filling spreads to the edges.

Serve and enjoy.

The Whoopie Pies can be kept room temperature for a day, or 3 days chilled in the refrigerator.

ChezCindy: Sliced Baked Potatoes

This dish comes to the rescue when you want to have baked potatoes for dinner, but are short on time.  You get all the baked potato flavor, plus the toppings of a twice-baked potato, baked in less than an hour.

I am so pleased with this dish.  I was looking for a way to do twice-baked potatoes for a cooking class, but wanted a new twist.  I was creating and testing for months, and nothing fit what I had in my mind.  I finally went rogue and created what is a cross between a potato gratin and a loaded baked potato.  This dish satisfies on all levels.

The tiny bits that look like browned marshmallows are cubed cream cheese, scattered over the potatoes.  They mostly hold their shape, getting lovely brown and soft.  The second cheese used here is shredded cheddar, melting gloriously and gooey.  I garnished only with fresh chives.  But think of the possibilities as you would for loaded baked potatoes.  When serving your family or a crowd, set out toppings of sour cream, sliced green onions, crumble bacon and more.  Each person can scoop out the potatoes and top as they desire.  So good.

Sliced Baked Potatoes
2-pounds russet Idaho potatoes
3 tablespoons butter, soften at room temperature
3/4 cup heavy cream
2 teaspoons kosher salt
4-ounces cream cheese
4-ounces cheddar cheese, shredded
Chopped green onions or chives if desired

Preheat the oven to 400 degrees.

Working with a 9-inch square baking pan, use the 3 tablespoons of butter to generously coat the sides and bottom of the pan.  This will add flavor and keep the potatoes from sticking to the pan.

Thoroughly scrub the potatoes.  Keeping the skin on each potato, slice the potatoes into 1/2-inch thick slices.  Layer each potato slice into the buttered pan, fitting each slice into the pan like puzzle pieces.  Some will layer on top of each other.  Pour the heavy cream over the potatoes, sprinkle the potatoes with salt.  Cover the pan with a large sheet of foil, crimping around the edges to seal.  Bake in the hot oven for 30 minutes.

Remove the pan from the oven, carefully remove the foil from the pan.  Cut the cream cheese into 1/2-inch cubes.  Scatter the cheese cubes over the top of the hot potatoes.  Evenly sprinkle the shredded cheddar over the potatoes and cream cheese.  Return the pan to the oven, uncovered.  Continue baking for 20 minutes.  The cheeses will be melted and browned.  Remove the pan from the oven.  Allow the dish to rest for 10 minutes before serving.  Sprinkle with chopped green onion or chives, or top with crumbled cooked bacon and sour cream, if desired.

ChezCindy: Pumpkin French Toast with Baked Apple Slices

Pumpkin French toast is perfectly paired with baked spiced apples slices.  This dish can be thought of as a sweet breakfast treat or as dessert.

In France this dish would be called "Pain Perdue", meaning lost bread.  French toast is usually made from bread that might be a bit stale, thus the bread has "lost" its best freshness.  Being resourceful, the stale bread is soaked in a creamy custard and griddled to golden brown perfection.

I have fond childhood memories of my father making French toast for us, often times for dinner.  We thought it was great fun to have this decadent sweet treat for dinner.  After watching my dad make French toast, this was one of the first dishes I made on my own as a young child.  It was more of a process than following a recipe.  Eggs, milk and spices, usually cinnamon, stirred together with a fork, dipping in the bread to soak up the custard, and placed in a buttered hot pan.  Easy success and gratification.

In this picture you can see the pretty orange hue of the pumpkin.  I used pumpkin pie spice in the custard to bring out the seasonal goodness, as used when making pumpkin pie.  The baked apple slices are tossed with traditional apple pie spices, butter and cider, baked until tender and coated with the resulting apple syrup.  A great compliment to the pumpkin toast.  This would also be delicious with pumpkin butter and maple syrup.

Pumpkin French Toast
4 large eggs
3/4 cup milk, cream or half/half
1/2 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Butter for the pan
Thickly sliced bread, Brioche or Hawaiian style

In a shallow baking dish, a 9x13-inch Pyrex works well, whisk together the eggs, milk, pumpkin puree, vanilla and pumpkin pie spice.  Mix well until fully combined.  Place the sliced bread into the custard, soaking each side for 30 seconds.

Working with a non-stick skillet or griddle over medium-high heat, melt 1 tablespoon of butter swirling to coat the pan.  Place the soaked bread slices into the hot skillet, cooking each side for 2-3 minutes until each side is golden brown.  Keep warm, while cooking the remaining slices of bread.  Serve with maple syrup and fruit.

ChezCindy: Roasted Acorn Squash with Soy-honey Glaze

This squash dish is a surprising twist on using typical Asian ingredients for an interesting seasonal meal.  Add steamed rice or roasted chicken for a full dinner.  I used acorn squash, but butternut squash would make a great choice too.


Roasted Acorn Squash with Soy-honey Glaze
2 pounds acorn squash
4 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon powdered ginger
1/2 teaspoon powdered garlic
1/4 teaspoon ground black pepper

Heat the oven to 400 degrees.

Halve and remove the seeds from the squash, cut into wedges about 1/2 thick, using the ribs on the acorn squash as an easy guide.  Line a large sheet pan with parchment paper for easy clean up.  Place the squash slices onto the tray.

Combine the remaining ingredients into a small bowl, whisking to combine.  Brush the squash slices with the sauce, turning over to coat both sides.  Place the tray into the hot oven, roasting for 15 minutes.  Remove the tray from the oven.  Using tongs, turn the slices over, brush with additional sauce.  Place the tray back into the oven, continue roasting for 10-15 more minutes until the squash slices are tender when pierced with the tip of a knife.  Remove from the oven and serve.

ChezCindy: Homemade Pumpkin Butter

Pumpkin butter is less well known than its cousin apple butter yet similar in style and use.  But unlike apple butter, pumpkin butter can be made in less than 30 minutes.  Whereas apple butter takes hours to make.  Each are a combination of fruit, or vegetable in the case of pumpkin, cooked down with spices to form a silky-smooth spread for toast and muffins or as a condiment for a cheese tray.  You can also stir pumpkin butter into cooked oatmeal or blend into smoothies.  I recommend spreading it on waffles and then adding syrup.  And let's not forget spooning over vanilla ice cream topped with chopped walnuts for a simple Autumn treat.

Homemade Pumpkin Butter
1 15-ounce can pumpkin puree
1/2 cup maple syrup
2 tablespoons light brown sugar
2 1/2 teaspoons pumpkin pie spice*
1/4 teaspoon kosher salt
1/4 cup cider, apple juice or water

Measure each ingredient and add to a large saucepan over medium heat, stirring the ingredients to combine.  Stir frequently, cooking for 15-20 minutes until the mixture is thick and smooth.  Allow the pumpkin butter to cool completely.  Transfer to a jar with a lid such as a glass canning jar.  Label and store in the refrigerator for 2-3 weeks.

Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Measure each ingredient and add to a small bowl to combine.  Transfer to an airtight jar with a lid such as a small glass canning or jelly jar.  Label and store in your pantry for 6-9 months.


*If you have not made your own pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground cloves.  

ChezCindy: Apple Pie Galette with Sugar Glaze

A galette is a French pastry similar to a pie.  It is pastry dough wrapped over a filling made from fruit, sugar, spices, and butter.  This free-form, pie-like pastry doesn't require a special pan - just a nice flat surface for baking.  If pie making is new to you, try making a galette.  You will have great success.

This recipe for apple pie galette comes together much quicker than a standard pie, and it bakes in about half the time.  But there is no shortcut on flavor!  This is a real treat, with or without the ice cream.  I used apples from the farmers market, since it is apple season.  But any fruit works with this recipe.  Even with the apples, you could add a handful of dried fruit, such as cranberries or golden raisins.  Pears would be delicious in this exact same recipe.  Use what you have and what you like for this free-form pie.

Apple Pie Galette with Sugar Glaze
1 1/4 pounds tart apples, granny smith or other, roughly 3 large apples
1/3 cup white granulated sugar
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of kosher salt
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour

1 single 9-inch pie crust, homemade or store bought
1 tablespoon cold butter, diced into small pieces

Pre-heat oven to 400 degrees.  Line a baking tray with a sheet of parchment paper.  Set aside.

Peel the apples, dicing into small 1/4-inch cubes.  Place the diced apples into a medium mixing bowl.  Add in the sugars, spices, pinch of salt, and lemon juice, mixing to combine.  Add in the flour, mix to coat the apples.

Roll out the pie crust into a 11-inch round.  Place the crust onto the parchment lined baking tray.  Scoop out the diced apple mixture 1 cup at a time, mounding into the center of the pie crust.  You will need roughly 2 1/2 - 3 cups of dices apples.  Any leftover apples can be used for snacking.  Spread the apples, leaving a 2-inch border.  Scatter the diced cold butter over the apples.  Fold the edges of the dough up and over the apples in a free-form style, pleating as necessary.

Place the galette into the preheated oven on the lower rack, baking for 30-35 minutes until the crust is golden brown, the apples are soft, and juices are bubbling.  Remove from the oven, allow to cool.

Make a sugar glaze while the galette is cooling:  Add 1 cup of powdered sugar into a small bowl.  Add a teaspoon of cream or milk to the sugar, stirring to combine.  Add a 1/2 teaspoon cream/milk as necessary, stirring until the sugar is a thick pourable liquid.  Using a spoon, drizzle the sugar glaze over the cooled apple galette.  Cut into small wedges and serve.

ChezCindy: Turkey Taco Sliders on Sweet Potato "Buns"

These turkey taco sliders are great for many occasions; lunch, dinner, snacks when watching football, or movie night at home.  I used ground turkey, but ground beef is an easy substitute.  Instead of using slider buns, I served the sliders on roasted sweet potato rounds in place of the buns.  If you are not interested in doing this as a paleo dish, use slider buns instead and serve the roasted sweet potatoes as a side dish. 

I have included a recipe for homemade taco seasoning.  Easy to make and most likely you already have the spices in your cupboard.  I then used the taco seasoning in the slider recipe and for a taco ranch dressing.  Top the sliders with your favorite taco toppings and enjoy!     

Turkey Taco "Sliders"

1 pound ground turkey

2 teaspoons taco seasoning, recipe below

1 teaspoon kosher salt

olive oil for the pan

2 large sweet potatoes

olive oil for roasting

salt & pepper

Preheat the oven to 425 degrees.  Scrub the sweet potatoes.  Leaving the skins on, cut the potatoes into 1/2-inch rounds.  Lightly oil each potato round, placing each onto a sheet tray.  Roast in the oven for 15 minutes, flip each round to side two, continue roasting for 10 minutes.  Remove tray from the oven, setting aside for use with the turkey sliders. 

While the potatoes are roasting, combine the ground turkey with the taco seasoning and salt.  Form the turkey mix into 2-ounce patties.  

Heat a large skillet over medium-high heat.  Drizzle a small amount of olive oil into the pan, swirling to coat the bottom of the pan.  Place the turkey patties into the hot skillet, cooking on side one for 4-5 minutes.  Flip the patties over to continue cooking on side two until each side is golden brown and the patty is cooked through to internal temperature of 165 degrees.  Remove from the pan, set aside to build the sliders.

Place the sweet potato rounds onto a serving plate.  Top each round with a turkey slider patty.  Top each slider with your favorite taco toppings such as diced tomatoes, jalapeno peppers, avocado and taco ranch dressing.  

Homemade Taco Seasoning

1 tablespoon chili powder

1 1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon black pepper

Combine all ingredients into a small bowl; stir to combine.  

Taco Ranch Dressing

1/2 cup mayonnaise, homemade  or store bought 

1 teaspoon taco seasoning

1/2 teaspoon kosher salt

pinch of smoked paprika

2 teaspoons fresh lime juice

1 tablespoon fresh chives, chopped

Combine all ingredients in a small bowl; stir to combine.  

ChezCindy: 'Downeast' Asian Salmon Cakes

We enjoy traveling to New England and particularly love Maine.  We fly into Portland and spend time in the city, but our destination is always the quaint coastal towns.  Portland is an up and coming food city with great restaurants, bakeries, and shops.  So much great food to try.  One of my travel pleasures is to capture food memories by creating a new discovered dish when I return home.  

At one of the Portland restaurants, we discovered Asian salmon cakes.  They were unlike any seafood cake we have had previously, usually being crab cakes.  The salmon cakes were tender and moist with a crisp exterior, served with a miso mayo.  Often times the restaurant will share their recipe, but this time the restaurant was not comfortable doing so.  This would become my next research task when I returned home: how to recreate the salmon cakes.  

It took a few tries with some fails, but I finally created a salmon cake recipe that matched what we had at the restaurant.  Maybe even better.  Making the salmon cakes does require a few steps, but it is worth the effort.  I like to serve the salmon cakes with pickled savoy cabbage.   Pickled Vegetables

Downeast Salmon Cakes with Miso Mayo

1 tablespoon finely diced red bell pepper

1 teaspoon finely diced serrano or jalapeno pepper 

2 green onion scallions, finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons chopped cilantro

1 large egg, lightly beaten

1 teaspoon kosher salt

1/4 cup unsweetened coconut milk

1-pound poached salmon

1/2 cup panko bread crumbs, plus more for dredging

1/2 cup vegetable oil for frying

2 limes for serving

Poach the salmon:  Cut the salmon into 2-inch pieces.  Set aside.  Add cold water to a saucepan, enough to cover the salmon when it is added to the pan.  Place the saucepan onto the stovetop over medium high heat.  Bring to a boil, add in 1 teaspoon of salt.  Add in the salmon pieces, then turn off the heat covering the pan.  Set a timer for 2 minutes to poach the salmon; drain the salmon into a sieve discarding the water.  Allow the salmon to cool.  

Working with a large bowl, combine the finely diced peppers, scallions, ginger, cilantro, egg, salt and coconut milk.  Fold in the cooled poached salmon, breaking up into small pieces, and 1/2 cup panko bread crumbs.  Scoop the salmon mixture into 1/3-cup mounds.  Place the cakes onto a parchment lined baking sheet, lightly flattening the cakes.  Cover with plastic wrap and place in the refrigerator to chill for 30 minutes.  

Heat the vegetable oil for frying in a large sauté pan over medium high heat.  Gently coat each salmon cake in panko to coat the sides, top and bottom.  When the oil is hot, carefully place each cake into the oil, cooking for 2-3 minutes on side one, and 2 minutes on the second side.  Remove from the pan, placing onto paper towels to absorb the excess oil.  Serve with lime wedges and miso mayo.  

Miso Mayo

1/2 cup mayonnaise

1 tablespoon white or yellow miso paste

1/2 teaspoon sugar

1 tablespoon fresh lime juice

Combine all ingredients into a small bowl.  Stir to combine well.  

Pickled Cabbage

ChezCindy: Summer Corn Risotto

Summer Corn Risotto is a lighter version of what can often be thought of as a rich winter dish.  Each are delicious in their own way.  In the winter I often make wonderful risotto with sautéed mushrooms or butternut squash, served with seared salmon.  But this recipe is all about summer.

Stop by the farm market and pick up fresh corn on the cob.  For this recipe, we'll cut the fresh corn from the cob and then use the cobs to make a corn stock.  The homemade corn stock contributes to the lightness of the dish, instead of using the normal chicken stock.  But all sense of virtue stops here.  We finish the risotto with butter and parmesan cheese.

Serve as a light supper or add grilled shrimp for a more robust meal.

Summer Corn Risotto
3-4 cups corn stock (recipe below)
3 tablespoons olive oil
1/4 cup finely chopped shallot
1 cup Arborio rice
1/4 cup white wine
1 teaspoon kosher salt
pinch of white pepper
3 tablespoons unsalted butter
1 1/2 cups fresh corn, cut from the cob
1/2 cup grated parmesan cheese
chopped fresh herbs - chives, basil or parsley

Warm the stock in a saucepan over low heat.  Maintain at a low temperature.

Working with a wide saucepan with deep sides over medium heat, add the oil to the pan.  Add the chopped shallot, stirring for 2 minutes to soften.  Add in the Arborio rice, stirring to coat the grain in oil.  Cook until the rice is somewhat translucent with a tiny white dot in the center of the grain.  This should take 3-4 minutes.  Add in the wine, stirring until completely absorbed by the rice.

Begin adding the warm stock 1/2 cup at a time, stirring frequently.  Wait until the stock is almost completely absorbed before adding another ladle of stock.  Continue adding the stock, stirring nearly the entire time.

About 12-15 minutes into the process, remove a few grains of rice to test for doneness.  Most likely, it still needs about 5-6 more minutes to cook.  The grain should still be somewhat dry at this point.  

Continue adding additional stock and stir in the salt and pepper.  Taste again for doneness.  When the rice is almost tender to the bite and looks creamy, remove from the heat.  Stir in the butter and the fresh corn.  The corn will warm through from the heat of the risotto.  Taste for seasoning, adding more salt as needed.  Stir in the parmesan cheese, add a bit more stock if the risotto looks too dry.  The texture should be creamy and just a bit loose.  Sprinkle with fresh herbs if desired.  Serve immediately.


Corn Stock for Risotto or Chowder
4-5 ears of fresh corn
1/2 small yellow onion
1 clove garlic
6-8 whole peppercorns
1 teaspoon salt

Using a sharp knife, cut off the kernels from the cob.  We use the cobs in the stock, saving the corn kernels for making corn risotto or corn chowder.

Place the corn cobs into a large stock pot with deep sides.  Add in the remaining ingredients to the stock pan.  Add 10 cups of cold water to the stock pan.  Bring the contents to a boil.  Reduce to medium heat simmering for 25 minutes.  Turn off the heat and let the stock cool for about 10 minutes.

When cool enough to handle the corn cobs, using tongs, grab each cob one at a time.  Using the back of a knife, scrape down the sides of the cob scraping the corn milk into the stock.  Discard the cobs, repeating with each cob.

Strain the stock through a fine mesh sieve to strain out the vegetables and peppercorns.  The corn stock is now ready to use.  Stock can be cooled and stored in the refrigerator for 2 days, or frozen for up to 1 month, until ready to use.

ChezCindy: Zucchini Pesto Puff Pastry Tart

Summer time and zucchini.  There are so many ways to cook zucchini, but this one has become a new favorite.  Especially when the recipe calls for puff pastry and parmesan cheese, what's not to love?  Even if you are not a fan of zucchini, try this.  It is quite delicious.

I recommend serving this as an appetizer with a crisp white wine or for lunch with a green salad.  If you want to take this to the next level and make a decadent dinner, here's what I recommend.  Once the tart is baked and is cooling, cook sunny side up eggs in a skillet.  Top the tart with the eggs, then cut into large squares and serve immediately.  I'd serve this with champagne, of course.

Zucchini and Pesto Tart
1 sheet of puff pastry, such as Pepperidge Farms
2 small zucchinis, about 6-inches each
1/4 cup basil pesto
1/2 cup grated parmesan cheese
2 tablespoons olive oil, divided
1 tablespoon basil ribbons
salt and pepper
sea salt to finish

Preheat the oven to 400 degrees.

Thaw one sheet of puff pastry according to package directions.  Once thawed, place the folded pastry dough onto a sheet of parchment paper; unfold.  Using a rolling pin, roll out the dough to roughly 12x10 inch rectangle.  Transfer the parchment paper carrying the dough, placing onto a large sheet pan with sides.  Score a 1/2-inch border at the edges of the puff pastry dough, being careful not to cut through.  This will form an edge for the tart.  Using a fork, dock the dough within the borders, adding tiny holes every inch or so.  This will allow steam to escape when baking.

Using a mandolin, or a sharp knife or food processor, cut the zucchini into thin slices, about 1/8th-inch thick.  Spread the pesto on to the crust, staying within the borders.  Layer the sliced zucchini evenly in one layer over the pesto.  Sprinkle the grated parmesan cheese over the zucchini, staying within the borders.  Sprinkle the basil ribbons over the cheese.  Drizzle 1 tablespoon of olive oil over the tart.  Sprinkle with roughly 1/2 teaspoon of kosher salt and a few grinds of black pepper.

Place the sheet tray into the hot oven.  Bake the tart for 15-20 minutes, until the crust is golden brown.   Remove from the oven, allowing the tart to cool for 5 minutes.  Drizzle with the remaining tablespoon of olive oil and a final sprinkling of sea salt before cutting into squares for serving.  The tart may puff up while baking, but it will settle once removed from the oven.

ChezCindy: Gluten Free Tahini Brownies

I've mentioned this before, my husband has great loyalty to his favorite foods.  He eats the same breakfast nearly everyday, with the only change up being when I offer to make eggs for him on the weekends.  Most often he declines.  He takes pride in his breakfast habit.  He read an interview given by Ina Garten, The Barefoot Contessa icon, that she too eats the same breakfast daily.  He and Ina, simpatico.  Who would have thought.  Maybe we will get that invitation to visit the Hamptons.

He also has his favorite brownie recipe.  I posted about that one too.  Chez Cindy House Brownies  This brownie recipe is truly amazing, but brownies come in many others styles.  If I had to choose my favorite, the Alice Medrich  Cocoa Brownies with Brown Butter and Walnuts might be mine.

Recently I was craving tahini brownies, as I have seen many recipes offering this combination.  I had not made them before.  For some reason, in my imagination, this was the brownie I wanted.  After a bit of research, I settled on the recipe by Milk Street with Christopher Kimball.  Below is my recipe as inspired by theirs.  The result is a rich chocolate brownie with a nutty swirl of tahini.  I made mine gluten free by using Namaste flour, which is a one-to-one substitute for all-purpose flour.

Gluten Free Tahini Brownies
4 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon kosher salt
3/4 cup tahini
1/3 cup gluten free flour, Namaste or other name brand*
3 tablespoons cocoa

Preheat the oven to 350 degrees.

Prepare an 8-inch square baking pan by lining it with 2 pieces of foil with the excess hanging over the edges on all sides.  Lightly spray with cooking oil.

In a small sauce pan over medium-low heat, melt the butter and the chopped chocolate, stirring until just melted.  Remove from the heat and set aside.

In the mixing bowl of a stand mixer, add the eggs and sugar mixing until thickened and pale yellow in color, about 1 minute.  Add in the vanilla and salt, mixing to combine.  Add in the tahini, mixing thoroughly until combined.  Sift in the *gluten free flour, folding until combined.  At this point, spoon out 1/2 cup of the blond tahini mixture into a small bowl; set aside.  This will be added later to make the tahini swirls.

Sift in the cocoa powder; add in the melted chocolate mixture, folding until combined.  Pour the batter into the prepared baking pan, spreading evenly.

Spoon the reserved blond tahini mixture into several dollops over the top.

Using the tip of a knife, pull through the dollops to make swirls of chocolate and blond.

Place the baking pan into the preheated oven on the center rack, baking for 28-30 minutes.  Remove from the oven, cooling on a wire rack for 30 minutes.  Using the foil edges, lift the brownies from the pan.  Once fully cool, cut into squares and enjoy!

* all-purpose flour can also be used in the same amount as a substitute

ChezCindy: Orzo Pasta Salad with Shrimp & Feta

This salad is a humble pasta dish that when shared at a picnic or a potluck, it quietly steals the show as the best dish at the gathering.  Everyone will begin asking "Who made this shrimp orzo salad?".  And you will demurely acknowledge it was you.  But go ahead, take in all the praise.  You have my permission.  But first, I need to give a nod to Chef Bobby Flay.  It is his recipe that I took inspiration from many years ago.  Thank you Bobby.  I have been reaping praise for Bobby's recipe for years.  Now you can too.

 

Orzo Pasta Salad with Shrimp & Feta
12 ounces orzo pasta, uncooked
1 English cucumber
3-4 green onions
2 cups cherry tomatoes
1/2 teaspoon kosher salt
pinch of black pepper
6-ounces feta cheese
1 pound cooked, peeled medium size shrimp (16-20 count)

For the dressing:
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
3/4 cup canola oil
2 tablespoons fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the orzo pasta according to the package directions.  Drain and set aside to cool.

Cut the cucumber in half length-wise.  Using a small spoon, remove the seeds by scraping along the length of the cut side of the cucumber.  Dice the cucumber into 1/2-inch pieces.  Thinly slice the green onions, using both the white and green parts.  Cut the cherry tomatoes in half.  Combine the orzo, cucumbers, green onions and tomatoes into a large bowl.  Sprinkle 1/2 teaspoon of kosher salt and a few grinds of black pepper over the pasta and vegetables, gently toss to combine.  

Make the dressing by placing the vinegar, fresh dill, mustard, honey, salt and pepper into a blender or small food processor, blend until smooth.  Remove the top pour spout (not the lid) from the blender or processor.  With the motor running, slowly add the oil to the mixture to emulsify the ingredients into a smooth dressing.  If your blender or processor does not have a pour spout, add the oil 1/4 cup at a time, blending thoroughly before adding the next 1/4 cup.

 

Pour most of the dressing over the pasta and vegetable mix, reserving about 1/4 of it to adjust to your taste, stir to combine.  Add in the feta cheese by crumbling it over the mix.  Fold in the cooked peeled shrimp.  Taste for seasoning.   Add in more dressing, salt and pepper as needed.  Serve at room temperature or slightly chilled.

 

ChezCindy: Steak & Mushrooms with Bourbon BBQ Sauce

This recipe gives you a new way to jazz up your summer cookouts by grilling steak and glazing it with your favorite BBQ sauce.  I have included a recipe for my homemade go-to BBQ sauce, with or without the bourbon!  My BBQ sauce is mustard based and adds the standard ingredients of brown sugar, molasses, and ketchup.

I like to use sirloin steak for this recipe in place of more expensive cuts such as strip steak or rib-eye.  The sirloin has great beef flavor and pairs nicely with the BBQ sauce.  The key is to cook the sirloin to medium-rare, or at most, medium.  If you cook it further, the meat may be too tough.  For tips on preparing less expensive cuts of steak, Click here

I encourage you to try using the blackberries as instructed in the recipe.  They are surprisingly a great compliment to the sweetness of the BBQ sauce, adding great balance to the plate.


Steak & Mushrooms with Bourbon BBQ Sauce
1 pound Sirloin Steak
16 ounces cremini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped herbs, parsley, chives & thyme
1 tablespoon bourbon
1/2 cup fresh blackberries
salt & pepper

3/4 cup Bourbon BBQ Sauce

To make the mushrooms:   Gently wash the mushrooms to remove any dirt, dry with paper towels.  Thinly slice the mushrooms; set aside.  Working with a large non-stick skillet, add 2 tablespoons of butter and 1 tablespoon olive oil.  Melt the butter/oil mixture over medium-high heat.  Once the butter is melted, add the sliced mushrooms.  Cook the mushrooms over medium-high heat, stirring occasionally.  Once the mushrooms have lost most of their moisture and begin to brown in color, turn off the heat.  With the heat off, add the tablespoon of bourbon to the mushrooms, stirring to combine.
Turn the heat back on to medium, add in the minced garlic, chopped herbs, stirring to combine. Sprinkle with salt and pepper to taste.  Add in the fresh blackberries stir to combine, cooking for 1 minute.  Turn off the heat and set aside.  Prepare the steak.

 

To make the Steak:  Allow the steak to sit at room temperature for 15-30 minutes.  Heat a grill, either indoor or outdoor, to medium-high heat.  Season the steak with salt and pepper on both sides, drizzle the remaining tablespoon of olive oil over the steak.  When the grill is hot, place the seasoned steak onto the grill, cooking this side for 4-7 minutes, depending on the thickness of the steak.  Flip over to finish cooking the steak to medium rare, or the desired temperature of your preference.  Once you have flipped to side two, generously spoon the BBQ sauce onto the steak.  When the steak is cooked to temperature, flip over and spoon side two with a small amount of sauce, leaving extra BBQ sauce for serving at the table.  Remove the steak from the grill.  Allow to rest for 5 minutes before slicing to serve.  Serve the sliced steak with a scattering of mushrooms and blackberries, with extra BBQ sauce on the side.  A note about slicing steak across the grain to achieve tender slices, click here.


To make the BBQ sauce:
1/3 cup Dijon mustard
1/4 cup ketchup
1/4 cup molasses
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
black pepper

Measure out each ingredient into a small saucepan.  Place the pan over a low flame, stirring to combine, heating for 3-4 minutes.  Turn off heat and set aside.

To make this a Bourbon BBQ sauce:  In a second small saucepan, add 1/2 cup of bourbon, heat over high heat, cooking until the bourbon reduces to 1/4 cup.  This will take roughly 10 minutes.  Stir in 2 tablespoons of brown sugar.  Cook for 2-3 minutes, dissolving the sugar.  Turn off the heat.

Add the bourbon to the prepared BBQ sauce, stirring to combine.  Taste for seasoning, adding more black pepper as desired.

ChezCindy: Special Occasion Seared Scallops

Seared scallops are a special occasion meal that needs little adornment.  But, proper buying and cooking is essential.  First, a bit of education on buying scallops.  I encourage you to seek out scallops that are dry packed, as opposed to wet packed.  Wet packed scallops have been soaked in a solution of salted water, including phosphates, that causes the scallops to swell up with this solution.  The solution causes the scallops to be heavy and therefore cost more by volume.  These scallops also tend to be older because the salty solution preserves them for a longer shelf-life.  The dry packed are just that, dry with no soaking in any salty solution.  Therefore, you are not paying for the extra water weight.  These may be more expensive in the cost per pound because they are fresher and have a shorter shelf.  But they are far superior in taste and quality, worthy of the extra price per pound over the wet packed.  

Dry scallops caramelize beautifully like you see in the picture above.  Wet scallops rarely reach this level of color as they have too much liquid to cook out, leaving you with a pale, overcooked, not so tasty outcome. How do you know if scallops are wet or dry packed?  Ask the fish monger.  They should know and tell you.  If they do not, shop elsewhere.  It is good to have a fish monger you know and can trust.   

Seared Scallops

8 large dry packed scallops

1 tablespoon butter

1 tablespoon oil

sea salt

white pepper

3 tablespoons butter for a sauce

Place the scallops onto a paper towel to dry them on each side.  Remove the small muscle on the side, which may already have been removed for you by the seller.  This part of the scallop is tough and chewy, unlike the silky scallop meat.  Season the tops of the scallops with just a soft sprinkling of sea salt and a slight pinch of white pepper.  

Heat a large sauté pan over medium-high heat.  Once the pan is hot, add the butter and oil.  Swirl the pan to combine.  Carefully place each scallop into the pan seasoned-side down, allowing space in-between each scallop.  Sear on this first side for roughly 2 minutes.  You should see the brown crust forming around the edges of the scallop.  It's okay to peek underneath to see the progress of how well it is browning.  If it is not fully golden, allow it to brown a minute longer, but reduce the amount of cooking time for side 2.  You will want this first side to be a richer brown color than side 2.  Flip each scallop over to brown the second side, cooking for only 1 minute, maybe 90 seconds.  The scallop will be translucent white in the middle.  Remove from the pan and place onto the serving plates.

Once you have removed the scallops, place the pan back onto the stovetop with the heat off.  Add the remaining 3 tablespoons of butter.  Swirl the pan to melt the butter.  There is enough residual heat in the pan to quickly melt the butter.  Pour the melted butter over the plated scallops.  Serve immediately.  Enjoy.  

ChezCindy: Sugared Shortbread Cookies

When you are feeling fancy, you can call these beautiful cookies Sables as they are known in France.  Otherwise, they are known as shortbread cookies.  

The recipe is a classic slice and bake cookie like you can find premade for you at the grocery store.  But so much better if you make them at home with fresh butter, eggs and sugar.  There are only 5 ingredients in the recipe, and it is not difficult to make.  You can even have the kids help with this recipe.  

What I like about this type of cookie is that you can make the dough ahead of time, roll it into a log, and store it in your refrigerator wrapped in plastic wrap until you are ready to bake it into cookies.  The unbaked log can also be frozen for weeks in the freezer.  I find it a great convenience to have homemade frozen cookie dough in the freezer, ready for me when I want a sweet treat.

 

Sugared Shortbread Cookies
2 sticks of unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoon fine sea salt
2 large egg yolks, save the whites
2 cups all-purpose flour

Decorating sugar

Working with a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 3 minutes.  Add the sugars and salt, beating until well combined.  Scrape down the sides of the bowl, add in the egg yolks, beat until combined.  With the mixer off, add in the flour.  Mix on low speed until the flour is mostly incorporated.  Scrape down the sides and the bottom of the bowl to mix completely using a rubber spatula.  The dough will feel soft and tender.  Transfer the dough to your work surface, divide into 2 pieces.  Shape each piece into a smooth log, roughly 8-inches long.  Wrap each log in plastic wrap and chill in the refrigerator for a minimum of 3 hours, but 24 hours is best.  The dough can be kept in the fridge for 3 days or frozen for 6 weeks.

Once you are ready to bake, preheat the oven to 350 degrees.  Remove 1 log from the refrigerator.  Unwrap the log, placing it on a sheet of wax paper.  Using the leftover egg whites slightly whipped, brush the sides of the log with the whipped egg whites as a "glue" to allow the decorating sugar to stick to the log.  Generously sprinkle the log with the decorating sugar.

Using a thin-bladed sharp knife, slice the log into 1/3-inch-thick cookies.  Place the cookie rounds onto a baking tray lined with parchment paper.  Place the sheet tray into the preheated oven onto the center rack.  Bake the cookies for 17-19 minutes, baking one sheet tray at a time.  Keep the remaining dough in the refrigerator until ready to bake.  You will know the cookies are done when they are light brown on the bottoms and the edges, with the tops remaining pale.  Remove the tray from the oven, letting the cookies stay on the sheet tray for 1-2 minutes.  Slide the parchment paper with the cookies in place off the tray and onto the counter to continue cooling.  Cookies are ready to eat when completely cooled.  Repeat with the remaining dough.

ChezCindy: Honey Mustard Glazed Salmon

When I presented this salmon recipe at a cooking class, it was received with rave reviews.  Students later sent emails reporting on their success, and that they too received rave reviews from their family.

 
The salmon is quick to prepare on a busy weeknight, yet elegant enough to serve at a dinner party.  I decided to make it recently because I wanted something healthy, but also full of flavor.  The whole grain mustard is prominent but highlighted with a touch of sweetness from brown sugar and a delicate hint of honey.  You can use a side of salmon as I have done here or cut into smaller 6-ounce portions.  Be sure to line your baking sheet with foil for easy clean up.

 

Honey Mustard Glazed Salmon
4 6-ounce salmon filets
3 tablespoons whole grain mustard
1 tablespoon Dijon mustard
2 tablespoons brown sugar
2 teaspoons honey
2 tablespoons oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Serves 4

Preheat the oven to 450 degrees.  Line a baking sheet with foil.  In a small bowl, whisk together the mustards, brown sugar, and honey.  Place the salmon filets onto the foil-lined baking sheet.  Drizzle the oil over the salmon filets.  Sprinkle with salt and pepper.  Generously spoon the mustard glaze onto the top of each salmon filet.  Some of the glaze may run over the side.  Place in the hot oven, baking until the salmon is firm to the touch, an internal temperature of 125 degrees, about 12-15 minutes depending on the thickness of the salmon.  Remove the baking tray from the oven.  Allow the salmon to rest for 3-5 minutes.  Carefully slide a spatula under the salmon, leaving the skin behind on the foil-lined sheet.  Serve hot or at room temperature for a buffet-style meal. 

ChezCindy: Meatloaf & Glazed Carrots

As I plated this meal, it came to mind that this is classic diner food: meatloaf, mashed potatoes and glazed carrots.  Comfort classic on a plate. Maybe kicked up a bit from old-style diners.

The meatloaf recipe is my go-to from the Barefoot Contessa, Ina Garten.  It never fails.  I make it often, switching up what ground meat I use.  I usually make this with ground turkey.  Ms. Garten calls for all ground beef.  This one happened to be a mix of ground veal and beef.  It was a winning combination.  And yes, it is topped with ketchup.  Okay, maybe I mixed in a little bit of truffle oil to the ketchup before spreading it on the meatloaf ready for the oven.

Aside from the meatloaf, the star of this plate is the glazed carrots.  Buttery with just a hint of sweetness to glisten and coat each carrot coin.  The carrots make a great compliment to any plate.

Glazed Carrots
1 1/2 pounds carrots
4 tablespoons butter
2 teaspoons brown sugar
1/2 teaspoon kosher salt

Clean and peel the carrots; cut into 1/2-inch rounds.  Place the carrot "coins" into an 10-inch skillet with deep sides.  Add in the butter, brown sugar, and salt.  Add water to the pan, filling just to the level of the carrots, but not above them, about 2-cups of water.  Place the pan on the stove over high heat, bringing to a boil.  Cook over high heat, shaking the pan occasionally, allowing the water to reduce to a syrupy glaze and the carrots are tender.  This should take roughly 10-12 minutes.  Turn off the heat, stir the carrots to evenly coat with the remaining glaze, resting for a few minutes.  Taste and adjust the seasoning with additional salt if needed.

ChezCindy: French-style Omelete with Spinach and Shitakes

French chefs prepare omelets with beauty and simplicity.  A beautiful technique that rolls the flat disc of gently cooked eggs out of the pan directly onto a warmed plate.  But omelets don't need to look as beautiful as a chef's preparation when we make them at home.  If you can crack eggs and whisk them in a bowl before adding them to a nonstick skillet, you are half-way there to making an omelet.  

I am drawn to omelets because of the add-ins.  Simplicity calls for just a bit of shredded cheese.  I tend to take mine further by adding in pre-cooked vegetables.  I generally have roasted or caramelized vegetables waiting for their next use in my refrigerator or freezer.  Most always I have caramelized onions in the freezer - highly recommended for topping burgers or bruschetta toasts.  Here I grabbed fresh spinach and shitake mushrooms.  Just a quick sauté in the skillet before beginning the omelet.  That is the true beauty of an omelet - it can be any flavor profile you desire.  

Below, I have outlined the basic technique for making an omelet.  But, as sometimes happens to me, if the omelet is just not coming together - no problem.  Stirring it around in the pan a bit more and it is now scrambled eggs!  Just as good.  

Basic Cheese Omelet  
3 eggs
1 heaping tablespoon butter
salt & pepper to taste preference
2 tablespoons grated cheese

Working with a small mixing bowl, crack the eggs into the bowl.  Whisk the eggs thoroughly until fully combined, but not frothy.

Heat a 8-inch nonstick sloped-sided skillet over medium heat.  Add the butter to melt, swirling the pan to coat the bottom and sides evenly.  Gently pour the whisked eggs into the hot skillet; reduce the heat to low.  Swirl the eggs in the pan to form an even layer coating the bottom of the pan; sprinkle with salt and pepper.  Using a rubber spatula, draw the edges of the eggs to the center of the pan, allowing the more liquid eggs to fill in.  Cook for 1-2 minutes as is without touching or moving the eggs.  Add the cheese, and any other cooked filling at this time; turn off the heat.  Keep the omelet in the pan while the residual heat melts the cheese.  Using the rubber spatula, scrape around one side and underneath the omelet, lifting this side to fold the omelet in half to cover the cheese.  Using the help of the spatula, slide the omelet onto the serving plate.

Serves 1 hungry person or split for 2 to share.