Show 1 Pag16 — Tbo Horafcf Journal Logan Utah Tuesday Apr 11997 Come on break a few eggs and make an omelet By Martansa Caiia my version of “Omelets Made Easy" It is a method that is so straightforward that my can produce perfect omelets Newspaper Ertorprtss Association Sometimes ike simplest foods — bread and cheese soup and salad marshmallow fluff and peanut butter (just kidding) — can make the most satisfying meals When it comes to a simple yet sophisticated dish aa omelet — plain or filled — can be just the ticket It's elegant filling and delicious: Pair it with 3 eggs Salt and pepper to taste w aspoons olive oil teaspoons butter 13 cup grated Cheddar cheese or other cheese of choice toast and a cup of tea or coffee and you’ve got breakfast break out the You will need a bowl a fork a wooden spoon a metal spatula and a French bread the wine or champagne and you’ve got a romantic late-nig- ht advanced culinary techniques Preheat the oven to 400 degrees Break the eggs into the bowl season with salt and pepper and whisk vigorously with a foilc non-stic- k Set an skillet or seasoned cast iron skillet over high heat Heat the oil and butter — rotating pan to coat bottom — until the butter is melted and foaming Pour in the eggs and the route pan again slightly so that the eggs coat the bottom Cook about 10 seconds As the eggs begin to set pull the cooked eggs from the sides of pan toward the center with the wooden spoon This will allow the raw egg to run underneath the cooked egg Allow the eggs to cook for Then there were all those questions: When making an omelet do you use milk or cream or water? Do you fry it in olive oil like my grandmother did or in butter? What about clarified butter? Do you fold it in halves or in thirds? For years I stuck to scrambled eggs But now after reading a multitude of cookbooks and conferring with chefs at the New England Culinary Institute in Montpelier Vt I am ready to present 13-cu- ture of your omelet Finally have the d and warm — fillings before you make the omelet so you can ready-cooke- and one-ha- cooked lf trimmed servings per pound Beef roasts are extremely popular to prepare during the holidays There's a roast to suit every budget and taste Choosing a Beef Roast For a classic holiday dinner choose beef rib roast beef ribeye roast or beef tenderloin roast If possible order rib or ribeye roasts from the small end For the health-conscio- party planner choose beef round tip toast or beef eye round roast For small gatherings choose small beef tenderloin roast beef p roast or beef eye round tri-ti- roast For the easiest to carve choose boneless roasts such as beef round tip beef eye round beef ribeye beef tenderloin or beef p tri-ti- The Appropriate Size You may want to plan on about 6 ounces of cooked beef per serving for “holiday helpings” rather than the traditional cooked trimmed portion Gener- ally a boneless beef roast will yield about two cooked trimmed servings per pound A bone-i- n roast will yield about one Coffee Storage As purchased roasts may be stored unopened in the coldest part of the refrigerator up to three to four days before cooking For longer storage toasts should be frozen Freeze roasts up to two weeks in their retail package For toasts in longer storage aluminum foil freezheavy-dut- y er paper or place in freezer-saf- e re-wr-ap bags press out as much air as possible before sealing Label and freeze six to 12 months at 0 degrees F or colder The recommended way to defrost a frozen roast is in the refrigerator in its wrapping Allow four to seven hours per pound for a huge roast three to five hours per pound for a small roast Never defrost at room temperature Roasts can be cooked without any seasonings or they can be “dressed up” with seasoning rubs Combine favorite herbs and seasonings (either dried or fresh) and rub over the surface of the roast prior to cooking Seasoning combinations might include: crushed garlic basil and thyme drink coffee alone Or quickly Or while on the go Coffee is a sit-do- enjoy the world sort of drink as 1 learned in the cafes of Continued Vienna and Dubai The world’s can all be solved over a problems a Christian drink and by the 18th of really good coffee cup were drinking century Europeans So here are four of my favorite so much of the stuff that they crecoffee recipes from some of the ated a massive plantation system I’ve been Each evokes a stretching from the West Indies to places different atmosphere a different Indonesia to satisfy their demand In the few years I’ve come to feeling and belongs to a different love "specialty coffees” — the place and time But each is wonderful coffee pretentious beans and blends with break as the exotic foreign names — I’ve wprth a half-holearned many things You never world turns underneath Ikons Page 15 garlic powder marjoram and parsley or lemon peel and rosemary If desired a small amount of salt can be used in seasoning rubs When Is It Done? The US Department of Agriculture recommends serving beef roasts at medium-rar- e (145 degrees F) to medium (160 degrees F) doneness To achieve the desired serving temperature roasts should be removed from the oven when the thermometer registers 5 degrees F to 10 degrees F below the desired doneness During the standing time the temperature will continue to rise and reach the desired serving temperature Carving Roasts are firmer and easier to carve when allowed to stand 15 minutes prior to carving Uniform slices are the result of holding a sharp carving knjfe aL the same angle for each cut The more ten- der the roast the thicker the slices can be A rib roast can be thick sliced 12- - to h whereas round tip should be no 34-inc- more than peanut butter: Herbcd cream cheese omelet: Cut up 5 14-inc-fa thick From: National Cattlemen's Beef 1‘innr lotion Place the tomato strips on half of the omelet and sprinkle with the diced avocado before folding tablespoons herbcd cream cheese into small chunks sprinkle over half of the Roasted red pepper and goat cheese omelet: Cut one jarred roasted red pepper into strips Place on half of the omelet with 3 tablespoons of omelet before folding Mushroom omelet: Saute 34 cup raw sliced or chopped fresh mushrooms in 2 well-drain- ed tablespoon of butter Using a slotted spoon spoon the mushrooms over half of the omelet before folding Applesauce omelet: Spoon 13 cup of warm chunky applesauce (preferably goat cheese before folding Sausage and apple omelet: Crumble cook and drain 6 ounces of country pork sausage In a saucepan bring 12 cap apple cider to a boil Add 1 cored and sliced cooking apple 14 teaspoon cin- homemade) over the omelet before folding namon and 1 tablespoon brown sugar Cook over medium heat stirring for about 10 minutes Stir in the cooked drained sausage and 1 cooked and diced potato Right before folding the omelet sprinkle with 13 cup shredded sharp Cheddar cheese Spoon on the mix Top with 2 tablespoons sour cream fold and continue cooking Caviar omelet: Spoon 3 tablespoons caviar and 3 tablespoons sour cream over the omelet before folding Ham omelet: Saute 13 cup finely chopped ham and 1 tablespoon finely chopped onion in 2 teaspoons butter Spoon over half of the omelet before apple-sausa- ge folding Salmon and cream cheese omelet: place them on the eggs right before fold Follow these tips and make serving one foolproof The Associated Press Clearly you can mix and match fillings 3-c- gg omelet above Don’t use fillings that are too wet either as that will ruin the tex- shn-drie- or create your own My only advice is to stay away from marshmallow fluff and desired Serve immediately Of course this is not the only way to cook an omelet But if you follow the directions above you will wind up with a omelet For tasty professional-lookin- g one serving you will want to use 2 eggs and a 6- - or skillet But for more than two servings it’s easier to make more than one omelet than to try to double or triple the recipe Now for the fillings The trick about omelets is not to give in to the temptation to overstuff them In this case more is not better Marion Cunningham in her excellent cookbook “The Breakfast Book” (Alfred A Knopf 1989) suggests 14 cup of filling for each omelet I have amended that to using p of filling for the about Place 2 ounces sliced smoked salmon on one half of the omelet top with 2 tablespoons cream cheese cut into chunks Fold and continue cooking d tomato Avocados lime and omelet: Peel and dice half an avocado and toss with the juice of half a lime Cut tomato halves (the kind that 3 sun-drie-d have been packed in oil) into thick strips sie omelet additions garnered from "The Breakfast Book" and from Elaine Corn’s “365 Ways to Cook Eggs" ss Here’s a toast to the roast By ing the omelet and putting it into the oven to finish lasHere are some classic and no-s-x Remove the skillet from the heal Sprinkle cheese over half the omelet Using a metal spatula flip the cheese-lehalf over the half with cheese Put the skillet with omelet into the oven and bake 2 to 3 minutes or until set as ch er supper But how do you make an omelet? It seemed an endeavor fraught with pitfalls I had somehow gotten it into my head that one needed a special pan and about 30 seconds more as directed pm Thursday at the Cache County Library This is chase bull general season tags Information about Utah’s laws regarding the Zoological Animals Rule will also be presented The Northern RAC will meet at 6 pm Wednesday at the Cache Valley Hunter Education Center 2851 W Valley View Highway for information Logan Call 476-274-0 Cache Singles Challenger Division volunteers Library Board meeting The Cache County Library Board will meet at 7 presented by the Providence River Heights Branch 15 S Main Providence The Cache Singles will meet from 5:30-- 7 pm Friday at Tony Roma’s Newcomers are encouraged to join us for this informal gathering of single friends and to contribute ideas for future group activities For further information call Kathryn at 7520637 Health Days Pageant Smithfield Health Days Royalty Pageant "Celebrate the Good Times” will be at 8 pm Friday at the Smithfield Stake Center 600 E 120 South Entertainment during the evening will be provided by the Simmons Brothers The public is invited to this pageant that is being sponsored by Smithfield City and Smithfield Business Association Cache adult soccer league Spring season for the adult co-e- d soccer league will begin at 2 pm Saturday with a round-robi- n tournament at the Hillcrest fields Registration of new players will take place then Soccer shoes and socks are required Bring both a shin-guar- ds for your uniform Schedules Information-call- ' Michael or your team leader white and dark will NichoIIs 753-26- 66 Wildlife councils meet Members of Utah’s Regional Advisory Councils will discuss the state’s new Landowner Permit Program as well as legislation affecting the Division of Wildlife Resources the 1997 Big Game Application and cow elk permit holders being able to pur Volunteers are needed to help establish Challenger Division Little League Teams Challenger Division is little league baseball for children between the ages of 5 and 18 with physical or mental disabilities To volunteer or for more information call Leslie at 750-620-8 Audubon banquet The 1997 Bridgerland Audubon Society Banquet will be at 6 pm Saturday at Zanavoo Restaurant in Logan Canyon The featured speaker will be Tom Wharton from the Salt Lake Tribune Wharton is in charge of the Tribune’s outdoors coverage and is the second vice president of the Outdoor Writers Association of America Beth York USU Assistant Professor will provide background music Tickets to the banquet are $15 $11 for students and can be purchased at In The Company Of Friends Cafff Ibis Sunrise Cydery and Smiling Moon Deadlines explained Happenings are published as a free service in The Herald Journal on Tuesdays Thursdays and Suit- -' basis Concise announcedays on a space-availab- le ments should be typed or neatly printed and brought or mailed to The Herald Journal Office 75 W 300 North Logan at least three business days prior to desired publication Submissions can be sent by fax or to address information For call more hjhappenhjnewscom 753-664- 2 ail Meredith Purintun 752-212- 1 ITS r77£ TO GO OnUHEX is ur Desserts birthday a year ago the birthday cake at Camp David featured a Coutlnued from Page 15 plete with a photo painted with dinners but for family occasions as well For Christmas Mesnier and McCulloch have produced gingerbread houses fully furnished with edible chairs tables and lamps Using photographs they reproduced miniatures of the president's boyhood home in Little Rock Ark and the first lady's family home in Park Ridge 111 And for Chelsea Clinton's 16th pink hot rod and an edible replica of her new drivers’ license com- 850 S Main food coloring With Clinton Mesnier faces a special challenge “He’s on a special diet because he has allergies — no dairy products no chocolate no wheat” They always make sure there’s a dessert he can eat Is the president ever naughty when it comes to sweets? it” VEDNESMY-nURS- M Traffic Stoppers Crancbcrry's a manufacturer of dried cranberries has announced Slice Products TENDERLOINS PRODUCTS a recipe contest for recipes using its product three-da- y The grand prize winner will receive an weekend in Oregon including the sights of Portland ami participating in the annual cranberry harvest in Bandon Oregon’s cranberry capital In addition cash prizes will be awarded to the winners in each of two categories: main dish and dessert Recipes must be neatly printed or typed on plain white 8 bag of Gancber-ty'- s paper submitted with an empty 5 or dried cranberries (or grocery receipt verifying bulk purchase) and a color photograph of the finished recipe More than one recipe may 10-oun-ce be submitted For each recipe entered place the entrant’s name address and telephone number at the top of the page with the name and category of the recipe the number of servings (must be four to six) ingredients with exact measurements listed and instructions in that order Mail the recipe photo and proof of purchase to: Crancbcrry’s Cran- berry Lovers Recipe Contest 606 NE 20th Aye Portland OR 97232 r6 Pack MT Dew & Alaska SALMON Cranberry recipes sought A complete list of rules can also be obtained by writing to the above 563-62- 51 Monday - Friday 7am - 11pm Closed Sunday Prices Good April 2 and 3 1 997 Franette McCulloch answers: “It’s been rumored We’ve never seen Smithfield $9 79 6 02 Deli Whole Roasted CHICKEN $i 49 12 02 BakerySncket Doode COOKIES (Caspers FAT BOY & Casco Red ripe TOMATOES NUT BARS 3? 'Western Family 1 MILK A 59' lb CHEERIOS or HONEY NUT CHEERIOS QesSp $f79 $549 each 10 count $1 89 $j 99 14 tO IS 02 address 1 |