Graham Kerr’s Velvet Omelet

Graham Kerr’s Velvet Omelet

The garden show once again kicks off our ‘Fresh from the Garden” recipes by our show speakers. And since we will have 32 seminars on edible gardening, we’ve got some pretty great foodies who will be sharing their favorite reciepes using garden fresh ingredients. Who better to start off our recipes than America’s beloved former ‘Galloping Gourmet’ Graham Kerr, who now loves to gallop around his vegetable garden and encourage people to eat, grow, gather and share wonderfully delicious home-grown garden treats.

INGREDIENTS
1 cup Eggbeaters South Western Style
2 Large Eggs
Freshly Ground Sea Salt
Freshly Ground White Peppercorns
2 tsp ‘Wouldn’t Believe It’s Not Butter’ – Mediterranean (Olive Oil)
8 oz Parsnip, peeled, diced, steamed soft (about 15 minutes)
4-5 oz Evaporated Skim Milk (not fat)
½ tsp Herbs of Provence (or Graham’s Southern France Ethmix™)

Garnish
Paprika
Chopped Parsley
Parmesan Cheese (a scattering!!)

INSTRUCTIONS

The Velvet Parsnip Sauce:
Place the steamed parsnips into a blender with approximately ½ cup evaporated skim milk and blend at high speed for 3-4 minutes.  You may have to add a little more to get it to a pouring consistency.

Season first with the Herbs of Provence, taste, then add pepper and salt, taste again (please don’t overdo the salt.) 

If you need more flavor add a little more of the herbs (treat it like an expensive perfume!)

Graham Kerr will once again be entertaining audiences at our 2012 show, as he brings his vision for health and nutrition with garden fresh produce for all.

Omelet Method:
Combine Eggbeaters with whole eggs, fold lightly don’t beat hard.

Season with salt and pepper.

Pre-heat 6 – 7-inch omelet pan, add “butter”, wait till it just browns.

Add half the mix, stir rapidly with a fork, also move the pan to keep from sticking.

Add the fillings you prefer at right angles to the handle.

Fold both sides to the middle, slide to the side opposite the handle.

Turn omelet onto plate folded side down.

Serving the Omelet:
Keep the first omelet warm in a 200° F oven (or over a medium saucepan of hot water).

Make the second and then coat both with the Velvet Parsnip Sauce, dust with cheese, paprika and parsley and serve. Serves 2. 

MEET GRAHAM AT THE NEXT SHOW
Graham Kerr entertained his audience at the 2011 show with his talk on “My First Ever Kitchen Garden.” He’ll be back speaking at the 2012 show, inspiring the audience with “E.G.G.S. (Eat. Grow. Gather. Share) – A Vision for 2020 – Join the EGGS Carton Club”, on Saturday, Feb 11 at 11:15 am in the Rainier Room.

And of course all omelettes start with eggs, and there’s nothing finer than using eggs plucked from under a hen just minutes before cooking. If you’ve been thinking about bringing chickens into your urban or surburban garden, or you want to improve your chicken-keeping skills, be sure to catch Jessica Bloom’s two-part seminar, “What the Cluck?!” on Friday, Feb 8 at 3:15 pm in the Hood Room, and Saturday, Feb 9 at 1:15 pm in the Hood Room. ~ Janet

 

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