Creative cooking last week, or was it the week before?

Eggs, yet again. I am fortunate to have a fridge full of eggs in these inflationary days of rising prices. Sunday night has turned into omelet night in our house, or frittata, or something else creative and easy with eggs.

An intriguing recipe came into my in box from Food52 (Food52.com) and I thought I’d try it. Another impetus was that Daughter was going to be out that evening and I could prepare something with some amount of spice. They called this dish “Cheesy Omelet Duvet with Gochujang Fried Rice.” Go to the link if watching a video is your way of learning a new recipe (https://food52.com/recipes/88044-cheese-omelette-with-gochujang-fried-rice?preview=true&utm_campaign=20220714_eds_sundaydigest_eds5plus&utm_medium=email&utm_source=Sailthru&utm_term=Eds+List%3A+5%2B+clicks+past+4+mos).

Warning, there are more steps to this recipe than I prefer to subject myself to, but it was really not difficult when you line up your ingredients beforehand (mise en place for those who watch the cooking shows!).

First step is the fried rice: Ahead of time, prepare 2 ¼ cups cooked short-grain sushi rice. Next, stir fry ½ packed cup of kimchi in 1 tbsp of vegetable oil, about 5 minutes. Transfer to a bowl. Then, mix 1/3 pound of ground beef or pork with 1 teaspoon fish sauce, 1 ½ tsp corn starch until smooth. Heat 2 tbsp canola oil and 1 tbsp toasted sesame oil in a large skillet, add the beef and 3 anchovy fillets, break them apart and brown. Add 4 finely minced garlic cloves, 2 tsp chile flakes (actually, I forgot these, enough heat from the kimchi and gochujang!), and the reserved kimchi, cook for about 30 seconds. Add ¼ cup gochujang paste and cook another 30 seconds. Add the cooked rice, break it apart. Then add ¾ cup ground allspice and ½ cup ground black pepper. Stir well until all is coated evening. Turn off the heat and add 3 finely diced scallions. Spread out on a nice serving plate.

Second step is the omelet. Whisk 2 12/ tsp cornstarch* with 1 tbsp of milk making sure there are no lumps. Add 3 large eggs and a pinch of kosher salt, whisk til no white shows. Whisk in 2 tbsp of clarified butter (I skipped this step and used water in place of the milk). Pour into a 12” nonstick skillet over a medium or medium-low heat. Stir with a spatula. Once the eggs start to curdle, swirl the skillet moving the egg mixture toward the edges for about 1 minute.

*A friend and blog reader recently shared with me that an internet cook who he follows recommends cornstarch in omelets. It contributes to the fluffy consistency; this omelet was fluffy.

Turn off  the heat and alternate 2 slices of Gouda with Laughing Cow spread in the middle of the eggs (I used the Jarlsburg in the fridge and also added some spinach). Using tongs, lift one edge of the omelet and fold over the cheese. Gently fold in all the sides and voilà, the duvet of the recipe title. Place the omelet on top of the fried rice, brush with melted clarified butter and serve and enjoy.

Another item in my pantry this past week was almond flour tortillas. Having to immediate use for them, I transformed them into chips. It’s really easy.

Baked tortilla chips. Preheat your oven to 350 degrees F. Prepare a baking sheet with your silpat, parchment, or nonstick spray. Take tortillas and brush or spray each with olive oil, placing one on top of the other. When all (5-6) are sprayed, cut through in the size and shape you’d like.

Lay out on the baking sheet and sprinkle with salt and whatever spice you desire. I tried cumin this time. Bake for 7 minutes.

Use you tongs to flip the chips. Bake another 7 minutes. Instant, baked tortilla chips for you to enjoy.

What’s on tap for today? Transforming day old supermarket baguettes into crisp for bruschetta. Slice the baguette not too thinly. Spray or brush with olive oil. Place into the toaster oven, and toast on high. Turn over and toast again. Store in a sealed plastic bag for when you need some nice bruschetta.

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