Tag Archives: chives

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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Mar2

Shrimpy Biscuits

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Shrimp Puffs

Confession:  normally when I see a recipe starting with a tin of biscuit dough, I quickly turn the page.  They just don’t taste like real biscuits in my opinion, and many of them contain trans fats and ingredients I can’t pronounce.  But I saw this recipe for Shrimp Puffs in Food Network Magazine on two occasions, and I kept thinking about how much my daughter Samantha would like them.  And I seem to have a weakness for recipes that call for fresh dill.  Once I tracked down a tin of biscuit dough without any funky ingredients (Pillsbury‘s Simply brand), I decided to give it a go.  I had a larger tin of biscuits than the recipe called for, so my youngest kitchen helper Lauren broke eight pieces of dough into thirds and then we pressed them into all 24 mini muffin tins (the recipe states 20).  Even with this change, there was a ton of the shrimp-cheese filling, so we didn’t need all of it.  I had chives on hand (and thought they would go over well with the kids) so I used those instead of scallions.

As expected, Samantha loved these cheesy shrimp-topped biscuits.  So did my husband.  Lauren adores plain biscuits and was not happy about having shrimp stuck to the top of them…she was looking around for her usual strawberry jam.  And not surprisingly, I thought they were “okay”.  They would be a good party snack, but we had them with a big salad for a quick weeknight dinner.  Even though they weren’t my favorite creation to date, I will make these again since Samantha enjoyed them so much (and Lauren had a lot of fun “helping” with the dough).