herb omelettes from Plenty
I have always had a love affair with cookbooks. I love to sit and read the recipes, drool over the photos and imagine the end product and how it will taste after I fidget with it.
After waiting for what seemed to be an eternity, my copy of Plenty arrived last week. I quickly set to work scouring, reading and taking in all the lovely photos of what I had hoped would be delicious vegetarian recipes. After all, this book has gotten a lot of press. It was sold out for a while and I wanted to see if it would lived up to my now lofty expectations.
Ok- first the good news: after only a week of experimenting and making several of the dishes in this book, I can already declare that I have a favorite and I have even made it three times already! A definite winner in my book for sure.
This is the best omelette I have ever made hands down. I believe the appeal lies in the whisper thin and herb packed "wrapper". I made the filling according to the recipe, which was Swiss chard, potato and saffron. Yum. Not too heavy and packed with "good for you" ingredients (click on the link above to get the recipe). I did substitute goat milk yogurt for the creme fraîche that he calls for. I used a combination of fresh parsley, dill, chives and tarragon for the herbs, but any combo you like will due just fine. I imagine all kinds of other fillings you could create with this. Imagination is limitless.
The not so great news (at least for me) is that there are a lot of recipes which include wheat and dairy- that is tough because I try to eliminate both of these ingredients in my cooking mainly for the fact that I am highly sensitive to these food allergens.
But, still and all, with some creativity, I know I will be able to "tweak" those pesky ingredients into something I can eat without fear. Take for instance his recipe for "Socca" which translates into a kind of variation on pissaladière ( a Provençal type pizza). And this is gluten free! Made with garbanzo bean flour. This is my second runner up and will be a great meal all summer long. It was so good in fact, that I ate it before I could take a pic of it! I look forward to making this again when the local tomatoes appear- maybe add some summer squash to it as well?
Socca by Ottolenghi, photo via tastespotting.com
I will spend this summer trying more of these wonderful recipes and putting my own personal spin on them. I highly recommend you try getting a copy. Your stomach will thank you!