Aphorisms from the Professor: Brillat-Savarin

Saturday, September 19, 2009

Egg-white omelette with garlic, shallots, pesto, goat cheese, Italian cheese blend, tomato and spinach topped with egg yolk-cheddar curds*

*this was meant to be an bearnaise-style cheddar sauce like the one we made here, but the pan was too hot and the egg yolk cooked immediately. Luckily, it's pretty difficult to make egg yolk and cheese taste bad!

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