French Menu for Bastille Day
3 Tablespoons Butter
5 Large Eggs, beaten with a fork
1/2 cup Grated Gruyere (or Swiss or any other cheese you have on hand)
1 Teaspoon Herbs de Provence
1 Tablespoon Chives, finely chopped
Leave the eggs out to come to room temperature.
Beat the eggs with a fork. Add in salt, pepper and the herbs de provence.
Heat a good non-stick pan over medium-high heat for 2-3 minutes.
Melt 2 tablespoons of the butter in the pan.
Use a brush to evenly spread the butter around the pan.
Add the eggs to the middle of the pan so that they run evenly out to the edges.
Stir the eggs with a spatula until they are about half way set. They will look similar to scrambled eggs.
Reduce the heat to low.
Shake the pan to loosen the omelette so it slides around easily.
When the omelette is soft, sprinkle the grated cheese into the center.
Let the omelette sit on the low heat for 1 minute.
Pull the pan towards you and fold the side closest to you over to the middle of the omelette.
Then push the pan away and fold the other side to the middle.
Slide the omelette onto a plate.
Brush the remaining butter on the top of the omelette and garnish with chives.
Serve alongside the Green Salad below.
1 Small Romaine Lettuce, chopped
1 Teaspoon Dijon Mustard
1/2 a Shallot, finely minced
4 ounces Red Wine Vinegar
1/2 cup Extra-Virgin Olive Oil
3 Tablespoons Chives, finely chopped
Combine the Dijon, shallot, red wine vinegar and olive oil in a bowl and whisk. Add the chives, salt and pepper and slowly whisk again to blend.
Toss the vinaigrette with the romaine lettuce and serve alongside the omelette.
French Potato Salad
2 pounds red potatoes
2 Tablespoons dry white wine, like Chardonnay
2 Tablespoons Chicken Stock
3 Tablespoons Champagne Vinegar
1 Teaspoon Dijon Mustard
2 Teaspoons Salt
3/4 Teaspoon Pepper
10 Tablespoons Olive Oil
1/4 Cup Scallions (white and green parts), minced
2 Tablespoons Fresh Dill, minced
2 Tablespoons Flat Leaf Parsley, minced
2 Tablespoons Fresh Basil, julienned
Boil the potatoes, whole, in a large pot of salted water for 20-30 minutes. Drain.
When potatoes are cooled, cut into quarters or halves and place into a bowl.
Toss with the wine and chicken stock and then let them sit so the liquids soak into the potatoes.
Combine vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk together with the olive oil.
Add the vinaigrette to the potatoes.
Add the scallions, dill, parsley, basil, salt and pepper and toss all together.
Serve warm or at room temperature.
4 ounces Gin
1 ounce Fresh Lemon Juice
2 Tsp Super Fine Sugar or Simple Syrup
Champagne / Sparkling Wine
Combine gin, lemon juice and sugar/simple syrup into a cocktail shaker filled with ice. Shake vigorously for 30 seconds.
Pour into fluted glasses.
Fill to top with champagne/sparkling wine.