Tag Archives: potato confit

A Perfect Breakfast

31 Aug

As readers of the blog know, I have a more than a few obsessions, chicken being one of them. It follows that eggs are also an obsession. I eat eggs virtually every morning. Along with coffee, there is no better way to start your day. Let me then give you one of my favorite breakfasts, a dish I make at least twice a week if not more: a baked omelette.

baked omelette

Baked Omelette, with nature’s gift on the side

Is this a quiche, you might ask. No, it’s not a quiche. I know that real men eat quiche but I’ve never been a huge fan of quiche. A baked omelette is excellent, then, for people in my camp. Even if you are a fan of quiche, I trust you will love this as well. The differences? First, there is no crust. I love a good flaky crust as much as anyone but I certainly don’t have time to roll one out in the morning. A good flaky crust also isn’t the healthiest thing to eat every day. A baked omelette is lighter, healthier and easier to make. It cooks in the oven much faster than a quiche, so it has a different consistency. It may not be incredibly attractive, but when something tastes this good, who cares?

A baked omelette is also very versatile. As the recipe below shows, you can incorporate all kinds of flavors into it, which means you can make it over and over and still keep it original and delicious.

It’s also damn good.

Omelette ingredients

basic ingredients for a baked omelette


Potato Confit

18 Jun

May I introduce you to your new best friend, a perfect side partner to innumerable dishes including the next recipe that will come up on the blog. This delightment is so good you will even be tempted to eat it alone.

Alone meaning by itself.

Alone meaning when no one else is around because you will want it all for yourself.

I give you Potato Confit.


ingredients for potato confit

Confit, French for preserved, is a food preparation cooks have used since at least medieval times in order to preserve foods far beyond their normal expiration date. In making confit, you preserve an ingredient so it will last months or even years. While confit was originally prepared using sugar or salt, confit now generally means slow cooking an ingredient in some kind of fat.

Cooking in fat. Can’t go wrong there.