Sorry about the lack of posting over the last week! I became consumed with a 2-week course I took over the intersession. Between that and prepping for teaching my course this semester, I placed blogging low on the priority list. However, I am back, and I feel like I have spent the last couple days cooking nonstop! As you may recall, I am a HUGE fan of Food & Wine magazine. It’s like food-porn. This month’s issue is amazing. There’s a great feature on Laos and Lao cooking. My husband and I enjoyed a lovely omelet this morning. Generally, I am not a fan of omelets, but this one was amazingly fluffy and light.
I’m am providing the link for the recipe on the Food & Wine website. I pretty much followed it word-for-word, except that I did not have scallions, so I added extra dill. If I am being honest, I probably added extra fish sauce. Also, I didn’t have fresh chili on hand, so I used cayenne pepper–a poor substitute, but it was all I had on hand.
I would advise using a nonstick skillet if you have one available. This is a rather new opinion I have, regarding nonstick pans. I guess I used to be what you’d call a pan snob. I figured if you cooked it right, it wouldn’t stick. However, my father-in-law got me a set of nonstick pots and pans (at my husband’s, my dishwasher, suggestion), and I am loving them! It made making this omelet a snap.
What I really loved about the omelet was how light it was. American omelets are so heavy, usually wielding pounds of cheese. It’s heavy, you feel like you need a nap afterwards. This omelet wasn’t so. It was light and airy, almost like an eggwhite omelet. I felt good after eat the omelet. For you math fans:
pancake : crepes :: American omelet : Lao omelet
I will definitely make this again. I cannot wait to mix up the ingredients. And by the way, is it just me, or is the shallot the new and happening veggie? It seems like everything I cook lately calls for shallots.