An Anytime Omelette

Omelette Rolled with Parsley

Omelette Roulée au Persil

Serving 2


Whether it’s breakfast, brunch, a luncheon for two or a light dinner for one, omelettes are a perfect centerpiece for other healthy and delicious accompaniments of your choice, anytime!


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INGREDIENTS

6 organic free range eggs

5 branches fresh parsley

2 tbsps butter

1/4 cup of half & half or whole milk

salt and pepper to taste

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PREPARATION

•• Prepare the fresh parsley by throughly washing and removing the leaves from the stems. •• Finely chop the leaves and set aside. •• In a mixing bowl combine 1/4 cup of half & half or whole milk along with salt and pepper to taste. •• Preheat a non stick frying pan over a low heat and set your serving plate next to the stove top. •• In the same mixing bowl, crack each egg and then add the parsley. •• Blend the ingredients using a fork, taking care not to aggressively over-mix. •• With the frying pan sufficiently heated, increase the temperature to medium/high and add 2 tbsps of butter. •• Allow the butter to melt evenly and maintained without any burning. •• Immediately pour in the egg mixture even if the butter is not completely melted. •• The eggs should then sit for a few seconds, but no longer. •• Using a spatula, slowly and consistently push the eggs from one side of the pan to the opposite side of the pan, creating wrinkles, of sorts. •• This is where a mild panic may set in…but don’t surrender! Continue on by pushing side to side until the eggs are no longer liquid, but still appear a little wet. •• Turn off the heat and tilt your frying pan in an angle when lifting it off the stove. •• This positioning allows for the omelette to roll and fold directly onto the serving plate. •• The technique of rolling and folding is why this dish is called “omelette roulée” which translates as “rolled omelette”. ••

Voilà!

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Chicken Tenderloins and Fresh Green Beans

Filets de Poulet et Haricots Verts Frais

Serves 2

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Welcome springtime and the return of the outdoor farmers’ markets where you can find fresh green beans (haricot verts) and beautiful bouquets of fresh herbs. Starting with the best ingredients and perfect for the work-week rush, try this simple chicken and vegetable recipe when you’re craving a healthy homestyle dinner with some snap and crunch! 


INGREDIENTS

3-4  boneless chicken tenderloins

1 lb fresh green beans (haricots verts)

2 large carrots

1 celery branch

1/2 sweet onion

1 garlic clove

1 tbsp olive oil

2 tbsps butter

1 tbsp unbleached flour

1 egg

1/2 fresh lemon or lime

1 small branch of fresh rosemary

salt and pepper to taste

1 tbsp chicken or vegetable stock

2 tbsps Marsala wine

a few fresh sprigs of cilantro or parsley (optional)

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PREPARATION

•• Wash the chicken tenderloins under water and remove the center tendon, if desired and set aside. •• Snap off both ends of the green beans and wash thoroughly. •• Peel, wash and cut the carrots into bâtonnets. •• Cut one branch of celery and half of a sweet onion into small dices. •• Crunch one garlic clove using the flat surface of your chef’s knife. •• Finely chop the rosemary and set aside. •• In a medium mixing bowl combine 1 tbsp of flour, 1 egg, crunched garlic, finely chopped rosemary, the juice of a halved lemon or lime and salt and pepper to taste. •• Add the chicken tenderloins to the mixture and allow to soak and throughly coat. •• Prepare the green beans by steaming for 3 minutes, taking care not to overcook or diminish the vibrant shade of green. •• Set the green beans aside in a colander. •• In a large sauté pan, combine 1 tbsp of olive oil, 2 tbsps of butter along with the diced celery and sweet onion. •• Allow the celery and onions to sweat until lightly golden. •• Add the evenly coated tenderloins and separately arrange the carrots around the chicken, cooking for 3-5 minutes over a low to medium heat. •• Once the chicken appears golden, immediately flip each tenderloin to the other side, using a spatula. •• Reduce down the heat to low and mouiller with chicken or vegetable stock and 2 tbsps of Marsala wine. •• Continue to cook over a low heat for approximately 5-6 minutes. •• Strain the green beans through the colander then dress onto a serving plate, creating a square blanket of green beans. •• Arrange the tenderloins over the green beans but retain the sauce in the pan. •• Over a low heat, allow the sauce to reduce and thicken for approximately 2 minutes or until a desired consistency. •• Drizzle the sauce over the top of the chicken tenderloins and garnish with freshly chopped cilantro and parsley. ••

•• Voilà! ••