If you have ever questioned that old adage (which I have) “You get what you pay for”, here’s living proof that that is SO wrong! At least some of the time. I’m talking about my new Le Creuset skillet and Frugal’s Le “I got it in the second hand bin” skillet http://frugalfeeding.wordpress.com/2012/03/29/gujarati-curried-chicken/#more-1807. Frugal’s skillet is made by AGA but I can’t find one like that on the site nor at the store in Paris. They probably don’t make them anymore. It is so elegant! That’s not to say that Le Creuset doesn’t make a good cast iron, stove top to oven product, it’s just that I want Frugal’s 🙂
Anyway, Rachel Khoo spotlights the simplicity, yet delicacy, of French cuisine with her omelette souffle and Basque piperade, in her book “Little Paris Kitchen” (no I’m not going to cook the whole book, but a lot of it).
I’ve made piperade before http://atomic-temporary-17826715.wpcomstaging.com/2011/07/14/bastille-day-piperade-tart/ but this is the first time I’ve included thyme. Perfect!
Omelette Souffle with Basque Piperade
3 cloves garlic, thinly sliced
1 large onion, cut in half and thinly sliced
2 sprigs fresh thyme
2 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 tsp piment d’espelette
2 tomatoes, cut into eighths
A pinch of sugar
4 eggs, separated
A pinch of salt
1 tbsp butter
Saute the onion, garlic and thyme in the olive oil until the onion begins to soften. Add the peppers and piment, then continue to saute for about 3 minutes. Add the tomatoes, sugar, salt, then cover and cook for 5-10 minutes depending on how much you want the peppers cooked.
Whisk the egg yolks for 1 minute, then set aside. Beat the egg whites with the salt until stiff. Fold the whites into the yolks.
Melt the butter in an oven proof skillet on top of the stove, then add the eggs and cook for about 3 minutes, then place the skillet in a preheated 350 F oven for about 4 minutes. Remove and serve immediately with the piperade.
Wine suggestion: Cremant