Video Demo: How to make an Omelet | Kale and Mushroom Omelet

Here is a step by step video on how to make a basic omelet. The technique takes a few tries before you perfect it, but becomes second nature quickly. The hardest part I think, is knowing when to flip, not the flip itself. You can add anything you like, I’ve kept it simple here for the sake of focusing on the technique, rather than creativity.

  • Eggs, 3 ea
  • Butter, ~1 tbl
  • Button Mushrooms, 1 ea, very small dice
  • Kale, 1/4 cup, chopped finely
  • Parmesan Cheese, ~1/4 cup
  • Zhug (optional, for garnish)

Heat pan over medium heat, add butter, and saute mushrooms until tender, seasoning with salt. Add kale and saute one minute. Crack eggs into a bowl and whisk with a fork, then add to pan. Turn heat to medium low, and, with a rubber spatula, lift the sides of the cooked egg and allow the runny egg to go underneath and cook. Keep doing this, tilting the pan and lifting with the spatula until there is no more runny egg. Continue to leave the omelet in the pan over medium low heat, until it becomes very loose in the pan, and flip to cook the other side. Don’t try to flip it if it doesn’t feel loose enough in the pan. Once flipped, turn off the heat, and add cheese to one side, then, using the spatula, be very careful to slowly fold the omelet in half. If you are careless, it will break at the “seam.” Plate up and garnish with zug, pesto, or anything else you like.

The finished omelet, topped with zhug

Video Demo: Ham and Potato Soup with Bacon and Green Beans

A hearty soup for the fall and winter, with a roux acting as the thickening agent. Bacon and ham give this soup a good depth of flavor. If you have never made Velouté before I will be posting a recipe and video soon about it. It is a classic french Mother sauce that involved simply a roux, and stock. It is used to make soups, and gravies primarily but the technique can be used with many applications.

  • Bacon, cut into small pieces – about 6 slices (thicker is better)
  • Ham – ~1cup
  • Onion, small dice – 1ea
  • Carrot, small dice – 1ea, med
  • Celery, small dice – 2 stalks
  • Garlic, minced – 4-5 cloves
  • Velouté* – about 3 cups
  • Chicken Stock – as needed
  • Parsley, minced – ~1/4cup
  • Potatoes, russet – 2 ea, peeled and diced
  • Green Beans – 14.5oz can
  • Heavy Cream – ~2tbl

Render bacon on med-low heat. Add ham and continue to brown. Remove from pan, crank heat to med-high and add onion, carrot, and celery, with salt, and cooking until browned. Add garlic and sweat for 1 minute. Add velouté, then thin out with chicken stock to desired consistency. Add parsley, then potatoes, and cook until potatoes are almost tender. Then add the green beans, and finish with heavy cream as desired.

Video Demo: Pan Fried Green Beans with Smoked Paprika

A very simple recipe, just a handful of ingredients, any of which you may already have on hand! This recipe uses a little more oil than usual to get that “fried” preparation.

  • Green Beans, about 30ea, washed
  • Onion, 1/4ea, julienned
  • Garlic, 3 cloves, minced
  • Smoked Paprika, ~1tbl
  • Olive Oil, ~3tbl – enough to generously coat the bottom of the pan
  • Salt

With heat on high, add the olive oil to the pan and cook the beans until wilted and brown, about 6 minutes, seasoning with salt. Add the onion, then after a minute the garlic, and continue to cook until the onion is soft. Turn the heat off, and add the paprika to the hot pan. The hot oil will toast the spice and it should smell very aromatic. Set aside and serve warm.

Side note – If you leave the pan on the heat for too long the paprika may burn and become very bitter.

Video Demo: Smoky Potato soup with Bacon, Kielbasa, and Beans

I’m on a soup kick what can I say! This is great for colder months. Hearty and filling, rich and delicious! The ham hock as well as Worcestershire sauce, and mustard give the broth a lot of depth. Pureeing some of the cooked vegetables with the reserved beans in this recipe make it thicker and get more flavor into each bite. This soup is so good!

  • Bacon, 6 slices, cut into lardons
  • Kielbasa, about 3/4 cup small diced
  • Onion, 2 ea, small dice
  • Celery, 5 stalks, small dice
  • Carrot, 2 ea, small dice
  • Garlic, 6 cloves, minced
  • Green Beans, 1 cup, cut into 1 inch pieces
  • White Northern Beans, 16oz can
  • Thyme, 1 bunch
  • Worcestershire Sauce, 2tbl+
  • Chicken Stock, ~3qt
  • Smoked Ham Hock, 1ea
  • Russet Potatoes, 1ea, medium dice
  • Dijon Mustard, 1tbl
  • Heavy Cream, 1/2 cup

Begin by rendering bacon over medium heat. Start in a cold pan and let the bacon slowly release its fat and become unstuck from the bottom. When the bacon freely moves, stir and continue to cook until brown. Add the kielbasa. Saute for 3 min. Remove meats, and add onion, celery, and carrot. Season with salt, to allow the moisture to escape. Saute until there is no more steam being released from the vegetables, about 8 minutes. Next, add the garlic and saute 2 more minutes. Then, add the green beans, HALF of the white beans, and the thyme. Add Worcestershire sauce. Add chicken stock, and bring to a boil. Remove any foam/impurities that rise to the top. Add dijon. The vegetables and potatoes should be tender at this point. Remove some of the cooked vegetables with some broth and puree with remaining white beans until smooth. Add back to the pot. Add heavy cream. Taste for seasoning and adjust. You can add more mustard, Worcestershire, thyme, salt, or anything else you think it might need, but this tasted pretty good for me!