Country French Omelet

I showed my son this recipe and he agreed we should make it. Now, I hate cooking bacon. If I use the stove, it splatters. I even bought a splash guard but I still have to lift it up to flip them. I also tend to burn a couple of pieces. If I cook bacon in the oven, I think they tend to be very crumbly. So, I try to cook bacon for two recipes and save some pieces for the next day. My oldest daughter use to cook the bacon for me since I think she wanted to sample a few pieces. This recipe is easy. The potatoes are crispy. This was one filling breakfast. It could easily be a quick dinner meal too.

Country French Omelet
1 Tbsp olive oil
1 cup unpeeled Yukon Gold potatoes
3 large eggs
3 egg whites
3 Tbsp milk
1 Tbsp salted butter
 2 slices of bacon, cut into pieces
1 Tbsp chives, chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large oven safe skillet, heat the olive oil over medium heat on the stove.
3. Add the potatoes. Season with salt and pepper. 
4. Cook for 8 minutes. Toss occasionally to brown evenly.
5. Remove the potatoes with a slotted spoon onto a paper towel lined plate.
6. In a medium bowl, add the eggs, egg whites, and milk. Whisk to combine.
7. Add the butter to the skillet and allow to melt over low heat. 
8. Pour the eggs into the skillet. 
9. Sprinkle the bacon, potatoes, and chives evenly over the top of the eggs.
10. Place the skillet into the oven for 8 minutes. 
11. Season with salt and pepper.
12. Serve hot.

Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Three years ago............................Enchilada Pie.

Did you already know.............
-Omelet is French and means thin plate.
-There is a legend about Napoleon being served an omelet by an innkeeper. 
-Napoleon was so impressed by the omelet that he had the townspeople prepare a huge omelet for his army the next day.

Popovers with chives and cheddar

One of the first things I learned to bake from scratch were popovers. They are an easy bread to make. I remember my younger sister made them a lot. To me, popovers are eggy tasting. I thought the kids would love them. I made 16 of these breads and I only had 2 left. The only reason why I had two left was because my kids told me they were going to have them for breakfast. Now, I will admit my popovers did not puff up with a dome top but it was due to the cheese topping. I may have added to much cheese.  I made a couple with no cheese and they weren't sunk in the middle like this first batch. We all agree that the cheese ones were the best. If you need a quick bread with your meal, then I recommend these rolls.

Popovers with chives and cheddar
2 cups milk
4 eggs
1/4 cup chives, chopped
1/4 tsp salt
pinch pepper
2 cups all purpose flour
4 oz. extra sharp cheddar cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Place a muffin tin into the hot oven to heat.
3. In a small pot, heat the milk over medium for 3 minutes. 
4. Stir the milk and remove from the heat. Set aside.
5. In a medium bowl (or a large glass measuring up), whisk the eggs, chives, salt, and pepper.
6. Slowly, whisk in one Tbsp of the warmed milk to the egg mixture.
7. Slowly whisk the remaining milk to the egg mixture.
8. Add the flour to the egg mixture and mix until incorporated. There may be some lumps.
9. Carefully, remove the hot tin from the oven.
10. Liberally, coat the tin with nonstick baking spray.
11. Fill each tin about 3/4 full with the batter.
12. Top the batter with a little bit of cheese.
13. Bake the popovers for 24 minutes or until golden brown.
14. Serve warm.

Recipe adapted from Better Homes and Gardens.

One year ago..............................I made Pizza Quesadilla.
Two years ago............................I made Peanut Butter Florentine.

Did you already know................
-Popovers derived from Yorkshire Pudding. 
-Popovers rise due to steam since there are no leaving agents used.
-There are special popover tins which would make a longer and larger popover than a muffin tin.

German Potato Salad

I realized I hadn't posted a German Potato Salad. I make it every year. I even order it if I'm at a German restaurant. When I made this recipe, I didn't mention to my family that it was German Potato Salad so I asked how they liked it. My husband told me that he really liked it a lot. Then I asked him if I should have added more vinegar to the dish. Smiling, he said that is what gave the dish a little zing but he couldn't place the ingredient. He said it was great just the way it was made especially the bacon and chives.

German Potato Salad
2 lbs. gold potatoes
1 tsp olive oil
8 slices of bacon, cut into pieces
1 yellow onion, diced
1/2 cup chicken stock
1/3 cup apple cider vinegar
1/4 cup fresh chives, chopped
salt and pepper, for taste

Directions: 

1. In a medium saucepan, cover the potatoes with water and season generously with salt.
2. Bring the pot to a boil and then reduce to a simmer. Cook for about 20 minutes and the potatoes are fork tender.
3. Drain the potatoes and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the bacon to the skillet and cook until the bacon is brown and crispy.
6. Add the onions and cook for about 8 minutes.
7. Add the stock and vinegar to the skillet. Stir.
8. Add the potatoes and chives. Toss gently to coat.
9. Season with salt and pepper to taste. 
10. Serve immediately.

Recipe by Anne Burrell.

One year ago..........................I made Plum Cake.
Two years ago.......................I made Apple Strudel.

I helped with the potato harvest this year.

Did you already know............
-The primary agricultural product of Northern Maine is the potato.
-Many variety of potatoes are grown in Maine including the Rose Gold potato.
-The Rose Gold potato has a red skin and a golden flesh.