Just One More

Omelet - Recipe courtesy of Alton Brown at the Food Network

3 eggs Salt 1 tsp room temperature butter, plus ½ tsp for finishing omelet ½ teaspoon fresh chopped chives

Crack warm eggs into a mixing bowl, add a pinch of salt, and beat with a fork. Heat a 10" skillet or medium-high heat. Once pan is hot, add butter and brush around the surface of the pan. Pour eggs into center of pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and swirl around to distribute the excess liquid egg pours into the pan. Using your spatula, move around the edge of the egg mixture to help shape into a round and loosened edge. Let omelet sit in pan for 10 seconds without touching.

Shake pan to loosen omelet for the bottom of the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide it onto a plate and fold over the other third, so that the omelet is a tri-fold. Coat with remaining butter and sprinkle with chives. Serve immediately.

Okay, this is not Alton's or even Julia Child's omelet. The poor girl is probably rolling over in her grave. But I'm just a lowbrow food blogger, and a purist only when it's convenient. I like STUFF in my omelet, but really I was looking for a way to use up the last of this week's asparagus.

I chopped several stalks of asparagus on a bias and pan-seared them in some hot olive oil for about 3-4 minutes, tossing frequently. I drained them and set them aside while I used the same pan to cook the egg (don't forget to add butter before cooking them). Just before I made the first 1/3 flip of the omelet, I added the asparagus and some grated cheese, in this case, smoked gouda. Then I followed the remainder of Alton's procedures. Want a pretty plate? Slice some fresh strawberries and fan out on the sides of the dish. Blueberries would have been good too. Ooh! Raspberries AND blueberries! Okay, I'm getting carried away here.

So, cooking for one still sucks, but the dishes don't have to. Next time you're home alone and want a quick, easy meal for yourself, you know where to turn.

Thanks for taking the time - Blog O. Food

So Easy. So Good.

I've said it once; I'll say it again, cooking for one sucks. Sometimes it takes every fiber in my being not to chuck it all and put every single local restaurant's phone number on speed dial. Seriously. Luckily though, Melissa Clark of the NY Times came to my rescue just in the nick of time with some easy, fresh and seasonal dishes that fairly scream "loser, party of one."

Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt

2 large eggs ¼ lb asparagus, ends trimmed 2 Tbsp butter Salt and black pepper ¾ tsp sesame seeds 1 tsp coarse sea salt

To keep eggs from cracking, let stand at room temperature for 30 minutes. Pierce the larger round end of the eggs with an egg prick or safety pin, then place in a saucepan just large enough that eggs sit in a single layer. Fill the pan with enough tepid water to cover the eggs by 1 inch. Add 1 teaspoon of salt. Over high heat, bring water just to a low boil, then remove from heat, and cover. Begin timing immediately, 8 minutes for firm yolks. Transfer eggs to a bowl of ice water to stop cooking and allow to cool completely. On a work surface, gently tap eggs all over to crack. Peel under cold running water with a sharp paring knife. Chop fine, or cut with an egg slicer.

Preheat oven to 400°. Toss asparagus with olive oil and spread over a large baking sheet. Season with salt and pepper. Roast, turning occasionally, until crispy-tender, about ten minutes, then transfer to a platter.

Meanwhile, in a small skillet, toast sesame seeds over medium heat until fragrant and just golden, about 1 minute. Pour into a bowl and toss with the coarse salt.

Melt butter in the same skillet and allow to develop a little color, about 4 minutes. Turn off heat and toss in peeled, sliced eggs.

To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt. Top with shavings of fresh Parmigiano-Reggiano.

Pan-seared Asparagus Salad with Frisée and Fried Egg

2 cloves garlic, finely chopped Salt ¾ tsp finely chopped anchovy 2 tsp lemon juice 6 Tbsp extra virgin olive oil ½ lb asparagus, trimmed 1½ cups torn Frisée lettuce 2 large eggs Black pepper

Mash garlic and a pinch of salt into a paste with the side of a knife. Mix in a small bowl with anchovy, lemon juice and 2 tablespoons of oil.

Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons of oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add Frisée and the garlic-anchovy dressing and toss gently.

Return skillet to medium heat and add the remaining oil. Crack eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes. To serve, arrange salad on a plate and top with eggs.

Eggs and asparagus. Genius, pure genius. Each dish took about 20 minutes to prepare from start to finish. I only wish I could say it took that long to wolf it down! Let's not get all hyperbolical with the claim that Melissa saved my life, but she did keep me from despair for another week.

Thanks for taking the time - Blog O. Food

First Pesto

Up to now I've strived not to repeat myself here on You Gonna Finish That? (at least not flagrantly), but I'm just so excited about my first pesto of the season, that I had to share it with you in photos.

Toast pignoli (pine nuts) in a dry skillet until lightly browned. Remove from heat and allow to cool.

Peal some garlic cloves - how many depends on if you're a real foodie or not - grate lots of fresh Parmigiano-Reggiano, and thoroughly wash fresh basil leaves and either pat dry with paper towels or give a dizzying turn in the old salad spinner.

Combine all ingredients plus a modest shake of salt in a food processor and pulse to a fine chop. Next, slowly drizzle good extra virgin olive oil through the feed tube of your running machine to make a sauce. Add enough oil to make a thick, runny paste. Not too dry, not too wet.

Next bring a pot of slightly salted water to a boil and cook pasta according to the instructions on the package. I found fresh orecchiette (little ears) at my favorite Italian market, they take about half the cooking time of dried pasta. Drain the pasta and return to the pot. Off the heat, stir in enough pesto just to coat the pasta. Serve right away with more grated cheese and a cheeky Italian red.

Pesto is easy to make, gentle readers. I really must encourage you to start making and freezing your own. There's an indescribably superior flavor over that which comes from a jar. It's gotta be 'cause it's fresh. The bite and heat of the garlic, the saltiness of the cheese, the sweetness and texture of the pignoli, and finally, the bright herbal kick from the basil. They all add up to something special. And I really do think family and friends appreciate the home-made touch. It tastes better, and shows you care.

True story: I bought a big bunch of fresh basil last Saturday as a garnish for my Ragù alla Bolognese thinking I would use the bulk of it for pesto later in the week. Imagine my disgust at discovering there wasn't a pine nut to be found in the house, usually a staple around here. I couldn't account for the lapse, but slammed cupboard doors over and over looking for something that just wasn't to be found. I think I cursed God that night.

Thanks for taking the time - Blog O. Food