The Deerholme Foraging Book by Bill Jones

Author:Bill Jones
Language: eng
Format: epub, pdf
ISBN: 978-1-77151-046-2
Publisher: Touchwood Editions
Published: 2014-04-07T16:00:00+00:00

ASPARAGUS, GOAT CHEESE, AND MOREL OMELETTE

In many good professional kitchens, an omelette is the first test for the new cooks. It shows your level of technique, patience, and finesse when handling delicate ingredients. The first trick here is to lighten the egg with a little water when mixing. This allows the egg to fluff up and become tender. The second trick is to push back the egg from the sides and swirl the pan to remove the uncooked egg from the centre. With these tips, you’ll be cooking like a pro in no time.

1 oz (28 g) dried morel mushrooms

½ lb (225 g) asparagus, trimmed

4 large eggs

2 Tbsp (30 mL) water

salt and pepper, to taste

1 Tbsp (15 mL) butter (or olive oil)

4 green onions, trimmed and chopped

¼ cup (60 mL) fresh goat cheese

In a heatproof bowl (or glass measuring cup) add the morels and cover with hot tap water. Rinse immediately and cover a second time with hot water. Set aside to rehydrate for at least 15 minutes.

Meanwhile, bring a saucepan of water to a boil over high heat. Chop the asparagus into 1-inch (2.5 cm) pieces and add to the water along with a dash of salt. Boil for 5 minutes or until the asparagus is just tender. Strain and rinse with cold water. Set aside until needed.

In a small bowl, combine the eggs and water. Whisk until combined and season with salt and pepper.

Heat a non-stick pan over medium-high and add the butter. Toss in the green onions and asparagus. Drain the morels and chop coarsely into bite-size pieces. Add to the asparagus and toss to warm through. Add the eggs and swirl around the pan to coat the entire bottom. Reduce the heat to low and when the eggs begin to set, take a spatula and gently push the eggs away from the side of the pan. Tilt the pan to allow any uncooked egg in the centre to flow to the edges. Swirl the pan to allow the egg to cover the bottom of the pan.

Add the cheese to one side of the omelette. Flip the opposite edge of the omelette over to cover the cheese. Cook for an additional 2 minutes to set the egg and warm the cheese. Slide onto a plate and flip so the side last in contact with the pan is on top (gives you a nicer presentation). Serve warm.

SERVES 2–4

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