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A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [ 2 ] pasta, [ 3 ] fish, omelettes, [ 4 ] and chicken. [ 5 ]
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
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Challenge: The chefs had 30 minutes to create three perfect egg dishes: an over easy egg, a French omelette, and Eggs Benedict. While the over easy egg and French omelette had to be made with no accoutrements, the contestants had free rein on their Eggs Benedict dishes. Over Easy Egg: Winner: Kevin; French Omelette: Winner: Lee Anne; Eggs Benedict:
By Billy Parisi I decided to whip up an extremely tasty garlic-chive buttery spread to finish off my roasted vegetables and grilled chicken. I mean seriously, this spread would go fantastic with ...