Tag Archives: allison fishman

Mar5

Goat Cheese & Chive Omelette with Roasted Potatoes

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Goat Cheese Omelette and Roasted Potatoes

One of my current obsessions is the goat cheese omelette with herbs at Bonnie Ruth’s restaurant in Watters Creek.  Sadly, I haven’t been there in a couple of weeks, so I figured I could attempt one at home.  I was also motivated by the fact that my daughter Samantha has started stealing all the goat cheese off my salad at Bonnie Ruth’s, so it was a good opportunity to make something she would love for dinner too.

I used Allison Fishman’s herbed omelet with goat cheese recipe as a rough guide.  The omelette at Bonnie Ruth’s is brimming with tarragon, which I didn’t have, so I went with chives.  And I wouldn’t dare try to replicate Bonnie Ruth’s amazing french fries, so I made a simple side of roasted baby Yukon gold potatoes.  All in all, I was quite happy with my first omelette attempt.  I definitely got my goat cheese fix, but as I’m typing this, I’m now craving the real thing (french fries and all), so we will be heading back to Bonnie Ruth’s soon.  Hey, I tried, right?

Goat Cheese and Chive Omelette

1 tbsp butter

5 eggs

2 tbsp chopped fresh herbs

Salt and pepper, to taste

1.5 oz fresh goat cheese

Preheat the broiler.  Melt the butter over medium heat in a medium ovenproof skillet.  Combine the eggs, herbs, salt, and pepper in a medium bowl and beat lightly.  Add to the skillet and let the eggs begin to set, about 2 minutes.  Crumble the goat cheese over the eggs, then put the skillet under the broiler for about 1 minute, until the eggs are set.  Fold in half.  Serves 2 adults and 1 seven-year old.

Roasted Baby Yukon Gold Potatoes

1 lb baby Yukon gold potatoes, cut into 1-inch pieces

1 tbsp olive oil

1/2 tsp garlic powder

1/4 tsp paprika

Generous sprinkle of salt and pepper

Preheat the oven to 425F.  Toss all ingredients on a baking sheet and roast for about 20-25 minutes, turning half way through.  Serves 4.

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Jan14

Have Anchovies, Will Cook

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Caesar Salad with Garlic and Herb Croutons

I love a good steakhouse-style caesar salad.  And buttery homemade croutons just seal the deal.  My wonderful sister-in-law gave me Allison Fishman’s cookbook, “You Can Trust a Skinny Cook” for Christmas, and I have since been drooling over her Caesar Salad with Garlic and Herb Croutons recipe and contemplating whether I’m willing to try cooking with anchovies.  I finally decided that anchovy paste was a do-able starting point.  It took me several shopping trips to actually find anchovy paste, so now I was really ready to try out this recipe.  It was worth the wait — absolutely amazing caesar dressing with all the fresh garlic and parmesan, and equally amazing garlicky croutons.

Jan7

A Linguine By Any Other Name…

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Linguine Vongole

Would be bucatini — my new love.  I have eaten this variety of pasta in Italian restaurants, but had not seen it in the grocery store until recently.  It is part of the new-ish Giada De Laurentiis line at Target, and it is fantastic.  It’s like a very thick spaghetti with a hole running through the middle, so you can imagine the delight of my children when they discovered how much of a mess they could create while eating this food.  I used this bucatini when trying out my second recipe of 2012 — Allison Fishman’s Linguine Vongole from her book, “You Can Trust a Skinny Cook”.  It is a simple and wonderful clam sauce over pasta.  You simply cannot go wrong with garlic, olive oil, and white wine.  Period.