Sunday, January 13, 2013

Basil-Blues Omelette

Beltane Farms Blue & Basil Omelette

Yesterday my dear friend Abby and I went to the Hope Artiste Village farmer's market in Pawtucket RI.  While sampling the local fare, we happened upon Beltane Farms (Lebanon, CT.)

Their chèvre was divine; smooth and flavorful. As I was savoring the sample he asked "Do you like Blue Cheese?" When I replied "I like ALL cheese" he smiled and said "try this..."

He went on to explain to me that it was a very young blue, aged only 1 month which led to it's creaminess and mild flavor.  I really enjoyed it, and decided to sample it on crostini from baguette by Seven Stars Bakery along with some Côtes du Rhône, by Patrick Lesec (available at ENO.)  I must say - it's a new favorite and I will be heading back to the market for more next week.

Today while enjoying a nice morning walk with my Springer Spaniel Bohdi and some local New Harvest Coffee, I decided I just HAD to have some more of that blue cheese.  My refrigerator revealed some basil in danger of losing it's freshness, a package of english muffins, and some canadian bacon.  While I'm always a fan of benedicts, I decided to go for a light omelette, in which I thought the mild blue would match well with the aromatic basil; and the Cafe 146 Basil-Blues Omelette was born.  Give this a try and remember: to know good food is to be close to God.

Ingredients & Instructions:

  • 2-3 fresh eggs
  • 1-2 oz mild blue cheese, like Beltane Farm's Bleu Moon
  • 4-6 leaves fresh basil, chopped or julienned
  • 3 slices canadian bacon
  • 1 english muffin
  • 1 Tbsp butter
Split the butter, reserving half for the english muffin, and using the other half in the skillet to cook the omelette.  Scramble the eggs and pour into the heated, buttered skillet.  Over med heat, cook the egg (as you can see, I like my omelettes a little browned.)  While the egg is still wet, add 3/4 of the cheese and 4-5 leaves of the basil, and fold over.  Reduce heat and allow the egg to cook through and the cheese to begin to melt.  Once done to your liking, plate the omlette and cover to keep warm.  Heat the canadian bacon in the skillet, and plate with the omelette.  Serve with good coffee (like New Harvest) preferably french-pressed, and the english muffin.

(Diana Krall's voice in the background makes for an exceptionally enjoyable & relaxing Sunday AM.)