Feelings about Cheese and a Recipe

There is always the question of cheese. However, I choose to think of cheese being the answer to many of the haunted, hungry swings of refrigerator door. It is good to have a couple of types on hand at all times, what ever you prefer. Mountain style Gorgonzola, aged sharp cheddars, double creams like brie, and the goat could all find a place in the cheese stable. Ricotta is unique among cheeses for its delicate cool taste of clear spring waters with a hint of dry grass from late summer grazing, all this flavor emerging from what is left of the whey in the first cheese making, mozzarella. Unlike the density of most cheeses, fine ricotta is full of light, mist, luxury, and not to be saved only for lasagna or weird, low fat cheese cake recipes. I’m sorry but I just can’t get excited about that.

Omelettes 101

Serves 2

Equipment needed: 1 seasoned cast iron or heavy stainless steel 10 inch sauté pan, 1 medium bowl, 1 dinner fork, 1 silicone spatula, oven broiler.

Ingredients needed: 2 T. unsalted butter, 3 large eggs, 2 T. water, big pinch of salt, 3 grinds black pepper, ½ cup fresh ricotta cheese. You could add an optional pinch of fresh herbs, basil, fennel, Greek oregano, dill, or thyme, but try this dish first unherbed so you taste that beautiful ricotta flavor bumping up against the eggs, that is unless you’ve already eaten spoonfuls right out of the container.

Place sauté pan on medium high heat and add the butter. Crack the eggs into the bowl and whip with that fork, and when I say whip I mean have the fork lifting the egg up and around itself, quickly, for several seconds, You will see the egg foaming and coalescing into a bright yellow mass, following the fork around in a perpendicular circle. This seems to matter. Add water and continue whipping. As soon as the butter is melted and bubbling, swirl it around the pan to cover bottom and then add the egg mixture, swirl to cover bottom of pan if needed. Let this cook 1 minute while you turn on the oven broiler. Lift up one side of egg and let uncooked egg run in underneath cooked. Keep lifting up all around the edge of the pan until there is no more runny egg. Place the pan under the broiler for 1 minute to solidify and dry out the top. Turn burner down to low, take the pan out of the oven and place back on heat. Add ricotta cheese to one side of the omelet and sprinkle on the salt and pepper. Fold over the other side onto the cheese and let heat through 2 minutes. Cut into 2 wedges and place on serving plates. Eat immediately. Fruit is the only allowed addition, some orange slices, a fresh peeled peach, especially if you’ve added the herbs.

Heavenly simple without the overwhelming muddles of ham cubes and frozen vegetables laden with processed cheese food found in Denver breakfast spots. Regrets…..Denver does have some of the most beautiful brick architecture in the country.

Of all the brie “types” St. Andre is the holy of holiest in triple creams. I tend to serve it with bread and apples or pears. Paired along side cantaloupe slices, simple buttery crackers, with champagne and a joyful occasion, that prudent Lutheranian part of your brain may protest its possible satanic origins but I assure you clergy in the highest circles wisely invests in triple cream futures.


One Response to “Feelings about Cheese and a Recipe”

  1. Maggie Says:

    This one was truly brilliant. I love the way it ends.

    All of my suggestions are just about the graphic look of the blog, things that might serve the writing:

    More photos, please.
    If the recipe itself was in BOLD, or even another font, or 2 pts larger, it would make the page more accessible. I think some people might print out the recipe, and having it in larger print, or bold, would help there, too.


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