Rolled Omelette
Recipe by Julia Child*
My love for Julia Child is no secret. Julia was a remarkable woman/chef who introduced an entire generation to the art of French cooking. I've read her books, cooked her food and followed her life. So I'm excited to announce that I'll be participating in a project celebrating Julia Child's 100th birthday. I'll be preparing and blogging some of Julia's most popular recipes in these 100 days leading up to her birthday on August 15th.
You can follow me and other bloggers on Twitter with the #jc100 hashtag or on facebook at https://www.facebook.com/JuliaChild
Recipe by Julia Child*
My love for Julia Child is no secret. Julia was a remarkable woman/chef who introduced an entire generation to the art of French cooking. I've read her books, cooked her food and followed her life. So I'm excited to announce that I'll be participating in a project celebrating Julia Child's 100th birthday. I'll be preparing and blogging some of Julia's most popular recipes in these 100 days leading up to her birthday on August 15th.You can follow me and other bloggers on Twitter with the #jc100 hashtag or on facebook at https://www.facebook.com/JuliaChild
Our first recipe comes from Julia's masterpiece "Mastering The Art of French Cooking", the classic Omelette RoulĂ©e or Rolled Omelette. This recipe is more about technique than ingredients. In fact all you need are 2 eggs, a pinch of salt/pepper, butter, a hot pan and 20 seconds. Simple, right? I thought so to until I tried it. I thought I could get the perfect, pale omelette on the first try. Nope, what I got was tasty but far from perfect. The omelette was too brown and I couldn't achieve that perfect rolled shape. But as Julia said: “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." So I gave it another 2 tries and the final one was the best. Ok, so maybe I didn't get the absolutely perfect pale colour, but baby I mastered the roll! Bon Appetit!
Here Julia Child teaches us how to make the perfect omelette.
*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
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2 comments:
I've got her 1st and 2nd cookbooks and her attitude is what made me fall in love with her cooking style! Never be afraid to try something new and keep working at it until you get it just right! Looking forward to the rest of the 100 days of recipes!
Didn't know you were supposed to 'roll' an omelette. I make mine the way described, but just fold them in half when tipping them out of the pan. They still look good and taste marvellous. Good luck with your Julia Child cooking.
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