Dispensing Happiness

A good cook is like a sorceress who dispenses happiness.-Elsa Schiapirelli

That's me, the magical good cook.

Borrowing from my friend Dexygus, I've created my own food blog.

Read of my exploits in the kitchen! Salivate over the descriptions of fabulous desserts and savory meals I've concocted!

No, seriously...go ahead. It'll make my day.

Wednesday, November 08, 2006

Wartime Wednesday: Cheese Omelet and Hash Browns


To test an egg for freshness, place it in a glass of water. If the egg falls to the bottom of the glass and lies on it's side, it is a fresh egg; if the large end rises slightly, the egg is somewhat stale; if it stands on end or floats, it is very stale. The shell of a fresh egg has a bloom; that of a stale egg is usually shiny. If the contents of an egg rattle when it is shaken, it is not fresh.---The Victory Binding of the American Woman's Cook Book

How glorious is that omelet?

Whites and yolks are separated; the whites beaten till stiff, and the yolks till thick and lemon-colored.

Into the yolks, beat a little hot water, and salt and pepper. Fold in the whites.

Melt butter (or fat) in an oven-safe skillet, pour in eggs and cook over a slow fire until puffy and light brown on the underside. Slide the pan into a warm oven until the top of the egg is dry.

In this case, I added some shredded Monterey Jack before the pan went into the oven.

For the has browns, boiled potatoes are cut and cooked in a well-oiled skillet. The potatoes are smooshed, and allowed to cook until browned on the bottom. Then, lift one side of the potatoes and fold like an omelet.

Mine didn't work quite that well, but they were eaten, which really counts.

About the omelet, Matt says: "Very light. Very, very, light. Just a little bit of cheese; enough to provide flavor, but not weigh it down. Just a little more substantial than a souffle, particularly where it had touched the hot pan. Very good."

Blogging by Mail, the Holiday Edition, is going on now! Sign-ups will be open until 16 November.

Blog Party#16 is coming, and this month, we're turning our favorite take-out foods into cocktail party fare! Browse those take-out menus, and get your entries to me by Thursday, 16 November...early is always good...by leaving a link here in the comments, or firing off an email to thehappysorceress at gmail dot com. Tell a friend, and hope to see you there!

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6 Thoughts for food:

At 10:19 PM, Anonymous Tanna said...

I'm always good for hash browns!!

At 11:17 PM, Blogger chrispy said...

love the description about a fresh age. the omelet looks great and temptingly good

At 12:13 PM, Blogger Jeanne said...

Oh my word - that omelette looks award-winningly fluffy. You could give old Mere Poulard at Mt St Michel a run for her money! :o) And I promise I will try to join in Blog Party this month - you have finally guilted me into it ;-)

At 1:38 PM, Blogger Stephanie said...

Tanna; what is it...exactly...that makes fried potatoes such a heavenly food, anyway??

At 1:40 PM, Blogger Stephanie said...


That's one of the reasons I love this book so. It's filled with instructions and information...stuff we probably don't think of, or take for granted. But it's just so fun to read!

And thanks; I was rather impressed wiht the omelet, myself!

At 1:40 PM, Blogger Stephanie said...


That's high-praise, indeed! Thanks so much. We're now calling it 'company eggs', because it sure is impressive!

Oh, goodie! Looking forward to your entry...


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