Monday, March 14, 2011

Shrimp, Spinach and Roasted Potato Omelets

Courtyard of The Frenchmen

When we cook during the weekends, my husband and I like to play a little game. It's just like the segment on Hell's Kitchen where the judges rate the chefs' meals by listing the maximum price that they would pay for that particular meal in a restaurant. Let's play that game right now.

Are you ready? Let's go!

On Saturday night we decided to do Cajun shrimp with remoulade sauce, paired with baked spinach and roasted potatoes topped with horseradish-sour cream and chives. How much would we have paid for this meal in a restaurant? ......lots and lots. (Okay, I don't even want to put a price on it because I'm either going to say a really high number and you will say, "yeah right", and then if I list a low number you'll think, "well why would I want to make that?")

So, while that meal was absolutely fantastic, the best was yet to come. On Sunday, I already knew what to do with our leftovers. I was inspired by a fluffy omelet that I had at Cafe Eclectic a few weeks back, and I knew I had to try it. The description on the menu said it was made with beaten egg whites, so that's exactly what I did. Despite the previous late night and the surprising time change (I just thought winter would last forever. didn't you?), here I was in the kitchen on Sunday using my mixer and waking up the entire house.

But, oh. Was it worth it. The final dish? I'm sure you can guess, but here goes: Fluffy omelets with shrimp, spinach, and pototoes, topped with remoulade sauce and sour cream. How much would we pay for this? We said $12, not including sides. Not bad, eh? I've typed the recipes below so you can create your own meal. Dinner? Breakfast? Either! It all works for both!

Remoulade Sauce (from La Bouche Creole)
3/4 cup olive oil
1/4 cup lemon juice
1/4 cup Creole mustard
2 tbsp horseradish
2/3 cup finely chopped onion
2/3 cup finely chopped celery
2 tbsp finely sliced green onions
2 tbsp finely chopped parsley
2 tsp paprika
1 tsp salt
1/8 tsp pepper
1/8 tsp cayenne
1 clove garlic, minced

Note: your food processor can make this recipe a LOT easier, trust me.

1) Mix all ingredients well and chill. Makes about 2-1/2 cups. Can be stored, refrigerated, for up to four days.

Roasted Potatoes with Horseradish-Sour Cream
2 lbs red potatoes, sliced 1/4" to 1/2" thick
1/4 cup olive oil
1 tbsp rosemary, chopped
1-1/2 tbsp chives, chopped
salt
pepper

1/2 cup sour cream
1-2 tsp of horseradish (I think we used even more)
additional chopped chives for topping

1) Line a baking sheet with parchment paper and set your oven to 400 degrees.
2) Combine the olive oil, rosemary, chives, salt and pepper. Drizzle over potatoes and toss to coat.
3) Place the potatoes in a single layer on the baking sheet. Bake for 30-45 minutes until roasted and slightly crispy on the edges.
4) Remove from oven and let cool for 5 minutes. Top each slice with a small dollop of sour cream-horseradish mixture, and sprinkle with chives.


Fluffy Omelets (makes 2)
5 eggs, separated
pinch of salt
choice of fillings, coarsely chopped (ideally, your leftovers from the above)

1) Put your egg whites and pinch of salt in the bowl of a stand mixer, and beat on medium to medium-high speed until soft peaks begin to form (mine took about 3-5 minutes).
2) Meanwhile, lightly beat your yolks with a fork in separate bowl. Heat vegetable oil in a skillet over medium heat.
3) To keep the eggs from separating, do this for each omelet at a time, instead of all at once: pour half of your yolks in a bowl, and half of the whites in as well. Beat to incorporate, then pour into your hot skillet. Let sit for about a minute, and then tilt the skillet from side to side, slightly lifting or scooting the cooked eggs to the side to allow the uncooked egg to run to the bottom of the hot skillet (does that make sense?) Do this several times until all of the raw egg has solidified.
4) Sprinkle your chopped filling ingredients on one half of your omelet. Cook for a few minutes, and then, moving quickly, slip a spatula under the naked half of your omelet and flip to cover your fillings. Cook for several more minutes. Be patient! If you are brave, and want to make sure that your fillings really get good and hot, you can flip it and cook on the other side for several more minutes.
5) Serve hot, topped with remoulade sauce and sour cream.

P.S. The picture above is from our honeymoon in New Orleans. I thought it was appropriate because a) these meals were very Cajun-influenced, and b) today is our second wedding anniversary. Love!

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