Jelly Omelette

For all you skeptics out there..you HAVE to try this recipe. I got it from Dave's Dad, and I guess his Dad's Dad used to make these all the time!!

Recipe:

2 eggs per person
milk (few tablespoons depending on how many people you are making these for)
Your favorite jam or jelly
Cream cheese (optional)

beat egg whites for a few minutes
add in yolks and milk and beat for a few more seconds

heat pan and ladle a scoop of egg batter onto pan. let cook for 2-4 minutes before trying to flip. It should be basically cooked before you flip it, otherwise you'll have a mess. Make sure you can get a spatula all the way underneath it before you flip or you'll lose a few corners. once flipped, spoon on as much jelly and cream cheese as you'd like, fold the thing in half and you're good to go!

Chilean sea bass with sweet parsnips, spinach, and saffron-vanilla sauce

From Thomas Keller's French Laundry cookbook, this is by far the tastiest dish I've ever made. I found this really helpful website (http://www.frenchlaundryathome.com/) that walks you through a bunch of his recipes. This one was suggested for newbies like me and I would totally make it again. It wasn't too difficult at all though I wish the skin would have come out more crispy. Anyway...amazing cookbook. I'm learning a ton about cooking!

Fennel confit

This recipe is from the spring 2009 Gourmet-Paris special. The salad includes, fennel, fresh orange juice, almonds, raisins, fresh cilantro, and coriander. Super delicious!

Pizza!

Two of my favorite recipes. To make your own pizza dough:
(makes enough for 2 pizzas)

1 packet of instant dry yeast
3 cups flour
1 cup warm water
1 T. oil
1 tsp. salt

Add packet of yeast to warm water (can't be too hot or cold or else yeast won't do it's thing)

gently roll in water/yeast into flour/salt. add in oil. use spatula and just mix (don't over do this). Gently kneed the dough until flour is incorporated let stand for 3o minutes. Separate dough in half and start throwing on whatever ya feel like.

The first pizza pictured has homemade pesto, fresh mozzarella, and pepperoni . The second one has homemade sauce, butternut squash, kalamata olives, and feta cheese.

Perfect chocolate chip cookie

This is from Cook's illustrated spring 2009 issue. Absolutely the best chocolate chip cookie recipe ever!! I think the secret is browning the butter, using more dark brown sugar than white, and the whole stirring process.