The first time Rex and Charlotte lunch together he orders an omelet, a dish most Americans think of as breakfast. But in France, their rise-and-shine meal typically consists of much sweeter fare, coffee or hot chocolate with grilled bread or hard toasts, dipped in the hot drink or spread with butter, jam, or Nutella. Croissants, chocolate croissants (pain au chocolat), or other pastries also figures prominently on the breakfast table. The more substantial foods are saved for the later meals, and an omelet, paired with a small salad, would make a Parisian light lunch. In Julia Child’s recipe for a French Omelet below, she uses a method for unmolding the eggs from the pan that may seem complicated, but it produces a nicely folded omelet ideal for filling.
Makes 1 serving
2 extra-large or 3 large or medium eggs
Large pinch salt
Several grinds black pepper
1 teaspoon cold water (optional)
1 tablespoon unsalted butter, plus extra to garnish
Several sprigs parsley, to garnish
Combine the eggs, seasonings: In a medium bowl, whisk together the eggs, salt, pepper and water, if using, until just blended. Set aside.
Cook the omelet: Place a nonstick skillet over high heat. Add the butter and tilt the pan in all directions to coat the bottom and sides. When the butter foam has almost subsided but just before it browns, pour in the eggs.
Shake the pan briefly to spread the eggs over the bottom of the pan, then let the pan sit for several seconds undisturbed while the eggs coagulate on the bottom. If adding any fillings, such as sautéed vegetables, do so now.
Start jerking the pan toward you, throwing the eggs against the far edge. Keep jerking roughly, gradually lifting the pan up by the handle and tilting the far edge of the pan over the heat as the omelet begins to roll over on itself. Use a rubber spatula to push any stray egg back into the mass. Then bang on the handle close to the pan with a fist and the omelet will start curling at its far edge.
Unmold the omelet: Maneuver the omelet to one side of the pan. Fold the third of the omelet farthest from you over on itself. Lift the pan and hold a serving plate next to it. Tilt the pan toward the plate, allowing the omelet to slide onto it and fold over on itself into thirds.
Presentation: Spear a lump of butter with a fork and rapidly brush it over the top of the omelet. Garnish with parsley.
Source: Adapted recipe from Julia Child's "Julia's Kitchen Wisdom" (Knopf, 2009).
When Rex Renaud, the COO of Mercier Shipping, is arrested for a crime he didn't commit, he knows he'll need a miracle to clear his name … and sassy lawyer Charlotte Andreko is the perfect woman for the job. Charlotte has built her career defending pro bono clients against womanizers like Rex Renaud, and she'd much rather let him sweat it out in a jail cell than defend him in court. Yet Rex swears he's been set up, and when he offers her a shocking sum of money in exchange for her legal counsel, the financial security is too tempting to resist. The court dubs Rex a serious flight risk—how many people have their own jet?—and he's released on one condition: Charlotte's his new jailer, and he's stuck with her until his arraignment. But when a bomb threat sends Rex and Charlotte on the run, neither is prepared for the explosive chemistry and red-hot passion that flare between them as they hunt for the truth about his arrest. - See more at: http://www.avonromance.com/book/gwen-jones-the-laws-of-seduction#sthash.DMeJRhWU.dpuf
Gwen Jones is a mentor and instructor in Western Connecticut State University’s Master in Creative and Professional Writing program, and an Assistant Professor of English at Mercer County College, in West Windsor, NJ. Her work has appeared in Writer’s Digest, The Kelsey Review, and The Connecticut River Review, and she is the author of the HarperCollins Avon FRENCH KISS series, Wanted: Wife, Kiss Me, Captain, and The Laws of Seduction. A writer of women’s fiction and romance, she lives with her husband, Frank, near Trenton, New Jersey.
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