FoodFash

Adventure Begins in the Kitchen

French-ish Omelette with Asparagus and Goat Cheese

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French Omelette with Asparagus and Goat Cheese

Ages ago, a friend of mine was talking about his upcoming week in culinary school and how they were taking on the French omelette.  French omelette?  Aren’t omelette’s all the same?  He explained the difference and I’ve been wanting to tackle the French omelette ever since.

Eggs for Omelette

I spent a few minutes watching Jacques Pepin and Julia Child videos {seriously}.  I preferred Pepin’s style and, with his instruction, was able to execute a mighty fine first attempt at a French-ish omelette.  I say French-ish because I used asparagus and goat cheese in lieu of traditional herbs.

Chopped Asparagus

A regular {non-French} omelette, in my opinion, tends to be dense, requiring a ton of filling in order to make the egg less overwhelming. With the French omelette, that’s not the case.  This version is so light and fluffy, you barely need any additions.  Simply put, I adored this omelette and can’t wait until the weekend rolls around so I can make it again!

Purple Cauliflower Crust Pizza

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Homemade Purple Cauliflower Crust Pizza

Purple pizza crust was not the intent when I cruised through the grocery aisles last night. Regular old, off-white was the variety on my list.  But if you can believe it, Whole Foods was out. So I picked up the purple {with no regard for how it might taste} and went on my way.

Purple Cauliflower

It’s quite beautiful, isn’t it?

Chopped Purple Cauliflower

I prepped the cauliflower crust almost per the directions in this recipe that I found through Pinterest.  And then brought out the mandolin slicer to make pizza toppings equally as beautiful.

Mandolin Sliced Veggies

Red onions, tomatoes, jalapeños, pepperoni, homemade sauce, and goat cheese.

Purple Cauliflower Crust Pizza

And then I baked and broiled and enjoyed this feel-good pizza.

Gluten-Free Goat’s Milk Popovers

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Gluten-Free Goat's Milk Popovers

Popovers may be one of those things that you’re better off thinking are difficult to make. Life changes a bit when you realize fluffy, eggy popovers are a quick whip and a mere 40 minutes away.  You may find yourself purchasing specialty bakeware, researching methods on how to get “poppier” popovers, and testing said methods night after night.

Homemade Gluten-Free Goat's Milk Popovers

I’ve been making half of the popover recipe on the back of the King Arthur gluten-free all purpose flour box, substituting traditional milk with goat’s milk {for a slight gaminess}, all week long.  Learning a new trick each time, like… not to open the oven {ever!} and using a stand-mixer vs. a whisk.

I also noticed that the proportions and directions differ between the box and the website, giving me yet another reason to continue FoodFash Test Kitchen: Popover Edition.

Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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