This week, weekend was/is still about pulling it together.
It is also brought to you by sweet, sweet sunshine after days of freezing misty rain.
We’re trying to find our groove, again.
In the kitchen that is.
Sometimes our Saturday, weekend kitchen plans get foiled.
Foiled by our Friday nights.
Friday nights of crawfish, bourbon + beer.
And burgers.
Friday, 2:39 AM
Sunday brought homemade biscuits, a four egg spinach + andouille filled omelet along with a few stove top pots of espresso.
We harvested carrots of all sizes, beets with the tiniest of roots, turned the soil and covered it until next weekend.
Next weekend we’ll start all over again.
Soon, we’ll start working on our backyard for the upcoming grill season. We uncover those beds, turn the soil once more perhaps adding bone meal, compost and eventually plant a few dozen or so pepper plants, tomatoes, cucumbers, squash and the like.
But until then I am dreaming of lazy Sundays filled with lots of sunshine, a reasonably fair to lower than usual amount of humidity, visits to the park, a few pots of coffee on the back patio, + this.
This here four egg omelet.
For one.
Why, Yes.
Yes we did.
We’re cooking our spinach here folks, building up our flavors slow + low.
We got the granddad of sausage andouille in on the mix as well as a mirepoix of sorts, known only to my kitchen: onion, garlic, parsley, mostly dried but sometimes fresh corne de chevre peppers (when available) + perhaps a bit of preserved lemon.
We like our omelets, like our Sundays with a little bit of kick.
Sunday’s brought to you by Friday: Spinach + Andouille Omelet
Prep time: 15 mins
Cook time: 15 to 20 mins
Yield: an omelet
Ingredients
a bit of bacon grease
4 cloves garlic, minced
½ yellow onion, chopped
¼ bunch parsley, leaves only, chopped
1 dried corne de chevre pepper, chopped
¼ preserved lemon, pulp removed, chopped
½ lb andouille, sliced
2 lbs mature spinach, washed, leaves torn + stems removed
splash of white wine
salt + pepper to taste
For the omelet
4 eggs, beaten
1 tsp ground mustard
¼ tsp salt
Method
Over medium high heat, add 1 or 2 tbsp bacon grease to medium stockpot.
Coat pot evenly with grease, reduce to medium/low and toss in sliced andouille.
Continue to cook andouille until it starts to create a nice crust around the edges, about 3 to 5 mins.
Next toss in: garlic, onion, parsley, corne de chevre pepper + preserved lemon. Reduce heat to medium/low + cover. Allow mixture to sweat until onions start to brown if mirepoix starts stick a bit: deglaze the pot with a few splashes of white wine.
Now add in spinach about a 1/3 at a time, stirring to coat + wilting down before adding the next round of giant handfuls. Be sure to add a few good shakes of salt with addition of spinach.
Continue to cook spinach, over medium low hear for the next 15 to 20 mins or until the greens have been reduced by 2/3 and are dark green.
Set aside.
Okay, let’s break out + grease that 8” skillet.
Make sure the skillet is well greased + over medium heat.
In a small mixing bowl beat eggs, mustard + salt.
Next pour egg mixture into warm skillet + allow to cook until eggs are set about 3 to 4 minutes. Now on one half of the eggs, add in a few heaping spoonfuls of spinach mixture and continue to cook for a 1 min or 2 longer. Carefully, fold the other half over the spinach mixture. Wait a minute more then flip the omelet from one half side to the other half.
Et volia.
C’est fini!
Sunday brunch for one hungry lady.