An Omelet CLASS??
Posted on 24 January 2007 under Catering etc., Cooking Classes
On alternate Saturday mornings, my wife and a few other gals from Crossroads Community Church in Ottawa Lake meet for Bible study and chit-chat. This is a great group of ladies, really it is. I once did an hour-long video documentary on a couple of their events, which they really appreciated.
It’s been about a year since I’d done anything for these ladies. They’re some of Mary’s closest friends, and I always appreciate what they do for her when she needs someone.
This past Saturday I suggested I put together an omelet buffet for them prior to one of their meetings, and cook them breakfast to-order. Mary and I have discussed my doing this at nursing homes she deals with on occasion, and I’ve been kinda slow in working towards this.
I guess this suggestion went over just a tad too well.
By the time this past Saturday afternoon rolled around, well, I am now going to teach nine ladies how to make omelets.
As our “Jewish son” would say, with a sarcastic New Yawk accent, “Oy, gevalt!”
Omelets are my best dish. Over at my recipes page there’s an entire omelet tutorial I’ve written that you can download. So it’s not as though I don’t know what I’m doing or are uncomfortable with this idea.
The way I understand it, one of the newer members of Mary’s group is in the midst of a divorce. One of the items is the huge house she lives in, with a state-of-the-art kitchen, complete with a whole stash of Calphalon cookware.
I guess she wants to know how to use this stuff.
Hey, wait just a sec … you mean, I get to play in a fantabulous kitchen? Way cool!! 
Ok, I’ll need some eggs (2-1/2 dozen?), milk, olive oil for the pan, bread and butter for toast … what else … here goes;
- Good shredded cheese
- Sweet onions
- Bacon for fying, then crumbling
- Prosciutto
- Chopped shrimp
- Sun-dried tomatoes (not marinated!)
- Bell peppers
- Mushrooms
Eight filling items … nine people. More selections? Maybe some sour cream for topping, or maybe even some of Joe Perry’s Mango Peach Tango Hot Sauce …
Hmmm … biscuits, not toast. I can bake them, then keep them warm without having to fuss with toasting each serving.
I’ll also take the $20 10″ skillet, the same kind Chef Sheilah used for omelets at the breakfast buffet at the Solaris restaurant in Florida. Really, the expensive stuff is good, but lemme show you what’s useful.
Oh, gotta take the $15 7″ one, too. The big one’s for the omelet itself, the little one’s for sautéeing the fillings.
That kitchen probably has those same size skillets. With another set, I could cook two servings at once. Yeah, that’ll work.
Adam. Maybe my 14-year-old would like to help. There’s an idea.
Mary, my Mary … what are your suggestions? Anyone else have any thoughts?
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24 January 2007 @ 4:04 pm Posted by Jil Kaiser
What nursing might you be doing this at?? Hey you know what you should come to Genoa Care Center to that im sure they would love your cooking because they complain alot about the food the cooks there everyday. That is where I work at.
25 January 2007 @ 11:40 am Posted by Mary
Polish keilbasa!
Potatoes, hash browns
How can you add to greatnes?
Thanks sweetie!
25 January 2007 @ 11:45 am Posted by LunaPierCook
Hmmm … remember last week how, after I’d simmered the kielbasa in Guinness in the crock pot all day, it was extremely crumbly? I think that’d be the way to go.
I’ve been debating the hash brown/potato issue. That’s another one of those toast/bagel/biscuit things.