And one of the cornerstones of tasty, tasty food is herbs. After all, imagine the difference between an eggs-only omelette and an omelette garnished with chervil or tarragon or any other herbs you can get your hands on.
Hence my interest in the kitchen herb garden. But I didn't want just any ordinary garden. Oh no! I wanted something better. Much better. And a whole lot more fun.
And I bet Julia Child would agree.
Into every life, a little kitsch must fall
Let me introduce you to my newest find. Made in Japan, Taterpots are potato-shaped pots with goofy faces and silly little legs. They come in two sizes, tall and short (but at less than 3" in height, both are pretty small), and come with seeds for oregano, basil, or mint and a peat puck to grow them in.
And they are too ridiculously amusing for words.
Into every life, a little sophisticated humor my dear, must fall
Of course, if you are far too sophisticated for the taterpot, but you do like a tad bit of amusement, then you might prefer the Eggling. In this case, instead of a 'tater as your pot, you have what looks exactly like an extra large egg resting on a terra cotta tray. Also from Japan, this ceramic egg comes with seeds to one of four types of flowers or, of interest to us, one of four types of herbs (basil, italian parsley, mint, thyme).
Très sweet, my dear.
What to do with all those herbs?
Personally, I'd get some little scissors to harvest my herbs, grab my copy of Mastering the Art of French Cooking, and make an herb omelette.
What? You don't have a copy of Mastering the Art of French Cooking? No worries. Because I've adapted the recipe for you.
Receipe for Julia Child's rolled omelette with herbs
2 or 3 eggs
1 tablespoon of minced fresh herbs such as chervil, parsley, chives, and tarragon plus more for sprinkling over finished omelette
Big pinch of salt
Pinch of pepper
A mixing bowl
A table fork
Beat the eggs and seasonings and herbs in the mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.
Place the butter in the pan and set over very high heat. If you have an electric heat element, it should be red hot. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring, it is an indication that it is hot enough to pour in the eggs.
Hold the panhandle with your left hand, thumb on top, and immediately start sliding the pan back and forth rapidly over the heat. At the same time, fork in right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread them continuously all over the bottom of the pan as they thicken. In 3 or 4 seconds they will become a light, broken custard.
Then lift the handle of the pan to tilt it at a 45-degree angle over the heat, and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan tilted over the heat, run your fork around the lip of the pan under the far edge of the omelette to be sure it has not adhered to the pan.
Give 4 or 5 short, sharp blows on the handle of the pan with your right fist to loosen the omelette and make the far edge curl over onto itself.
Hold the pan tilted over heat for 1 or 2 seconds to brown the bottom of the omelette very lightly, but not too long or the eggs will overcook. The center of the omelette should remain soft and creamy.
Serve with additional herbs sprinkled on top.