Subj : Hope this one works
To : GREG MAYMAN
From : JIM WELLER
Date : Sun Jun 26 2022 21:48:00
-=> Quoting Greg Mayman to All <=-
GM> It's been at least 15 years.
Hi Greg
There's about a dozen of us hard core oldtimers left.
Whatcha eating these days?
This morning's brunch here was most excellent. Almost every weekend
I will make an omelette, an Italian style frittata (open faced, not
folded, started in a frying pan and the top finished under the
broiler, or a Spanish tortilla (similar but contains potatoes)
using whatever fillings are on hand and appeal to me at the time.
They usually have some kind of meat in them: bacon, ham, sliced
sausage, leftover chopped up roast beef or poultry etc. but today's
was meatless.
I had lots of broccoli and Cheddar on hand and we have been
thinning out Roslind's radish garden and using the small, whole
(leaves, stems and even the roots) plants as an herb garnish. Mature
radish greens are coarse and bitter but young ones are quite tasty.
They are peppery rather like cress is.
So what I did was peel and dice one half of a broccoli stock and
parboil it 6 minutes, peel and dice a smallish potato which got
parboiled 4 minutes and chopped up one broccoli floret which got
blanched 2 minutes. Drained, saving the vegetable water for the soup
pot and refreshed in cold water.
Meanwhile I diced and gently fried a quarter of a medium onion in a
mixture of butter and vegetable oil, added a half of a banana
pepper when half way done and a minced garlic clove close to the
end.
I fork beat 5 eggs in a cup with a little cream and added black
pepper, poultry seasoning and Italian seasoning, grated a half cup
of cheese and chopped up four little radish plants.
For the omelette I melted butter in a non-stick pan, added together
the broccoli potato mixture and the onion chile mixture, mixed and
heated them. Then poured the egg mixture over them. After a minute
or so I sprinkled the grated cheese over it. Once the bottom had set
I sprinkled the radish greens on it and ran the pan under a
preheated broiler for exactly one more minute. When I pulled it the
melted cheese had just started to brown and the middle was cooked
but still soft.
To go with, I made spicy ketchup (regular ketchup plus red tomato
chow chow, herbed vinegar and Sriracha sauce), home made oat bread,
(made with 1 cup rolled oats, 2 cups whole wheat flour and 1 cup
unbleached white flour with 2 tb molasses instead of sugar) toasted
and tall Caesars (Bloody Marys made with Clamatto cocktail instead
of regular tomato juice - a Canadian invention). We finished things
off with some Lavazza Rossa coffee.
I have mentioned my broiled potato omelettes and radish greens here
before but I don't believe have written about Lavazza coffee.
So to All: Lavazza is the best selling brand of coffee in Italy and
is the best mid-priced coffee I have ever some across. It runs
$20/kg here which is less than mediocre Mcdonald's and Tim Hortons
or truly nasty Starbucks. I was tipped to it by a very successful
Gen Z Realtor who is not afraid to pay $10 for a takeout coffee and
a muffin if the quality is there. She pushed me into going up one
level from President's Choice coffee and I'm happy she did.
It's designed for a Moka Pot, finer than drip coffee but coarser than
Espresso. Having said that it works fine in our filter machine. It
is dark roasted but mellow, not bitter, with a wonderful aroma and
fairly low acidity. Rossa is a blend of Brazilian Robusta and
African Arabica coffees. We blend it more using one part Rossa with
two parts a lighter, less expensive coffee, usually either
President's Choice gourmet blend or Nabob's Columbian Summit.
I can whole hearted recommend it.
Cheers
Jim
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