I can haz muse?
Oct. 27th, 2008 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quisletOK, Faire season is over and my mind is starting to recover. I can tell because I have started cooking spontaneously again.
I was chatting this morning with her perkiness,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dansr , and our conversation turned to bacon. I remembered that I had baked some off last week for grilled pimiento cheese sandwiches (with tomato and bacon - yum!), and I was thinking omeletty, so I went downstairs to see what I could make out of leftovers.
The only dairy to be had was some whipped cream cheese (salmon) from Einstein, so I needed to actually whip it into the eggs. Since I was halfway there already, I went for maximum whip and kept going until they looked like the head on a pint of Guinness (only yellower). I also had the bacon drippings in a coffee mug, so I used those to sautee diced bacon and rotisserie chicken until they were warm and starting to brown on the edges. I tossed in some halved grape tomatoes that had gone past their prime, and some marjoram and thyme I clipped from my herb garden.
Aside: I guess I haven't been in my back yard for a couple of weeks. Nobody ever told me what happens to pineapple sage in the fall! It's nearly as tall as me and covered in inch-long candy-apple-red tubular flowers!
So, I sauteed the filling, set it aside, and started omelet-building. The foamy egg mixture kept a lot of air in it, so the end product was more of a souffl-omelet, creamy and fluffy. I got that all mostly set, then put in the filling on one side and some shredded cheddar on the other. The end result was puffy, tall and looked a little like a panini. The flavors were all happily married in a non-monogamous fashion, but I was disappointed that the salmon was too faint to taste. Close enough for jazz, though. :-)
I was chatting this morning with her perkiness,
dansr , and our conversation turned to bacon. I remembered that I had baked some off last week for grilled pimiento cheese sandwiches (with tomato and bacon - yum!), and I was thinking omeletty, so I went downstairs to see what I could make out of leftovers.The only dairy to be had was some whipped cream cheese (salmon) from Einstein, so I needed to actually whip it into the eggs. Since I was halfway there already, I went for maximum whip and kept going until they looked like the head on a pint of Guinness (only yellower). I also had the bacon drippings in a coffee mug, so I used those to sautee diced bacon and rotisserie chicken until they were warm and starting to brown on the edges. I tossed in some halved grape tomatoes that had gone past their prime, and some marjoram and thyme I clipped from my herb garden.
Aside: I guess I haven't been in my back yard for a couple of weeks. Nobody ever told me what happens to pineapple sage in the fall! It's nearly as tall as me and covered in inch-long candy-apple-red tubular flowers!
So, I sauteed the filling, set it aside, and started omelet-building. The foamy egg mixture kept a lot of air in it, so the end product was more of a souffl-omelet, creamy and fluffy. I got that all mostly set, then put in the filling on one side and some shredded cheddar on the other. The end result was puffy, tall and looked a little like a panini. The flavors were all happily married in a non-monogamous fashion, but I was disappointed that the salmon was too faint to taste. Close enough for jazz, though. :-)
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no subject
Date: 2008-10-27 03:22 pm (UTC)(xo)
no subject
Date: 2008-10-27 08:39 pm (UTC)