Lessons – and Cool Things – from California

Californians are petrified of bread.
     Whisper from a displaced Iowan met at Warwick’s book signing “Help. Where can I buy good bread here?  We         LIKE bread in Iowa.”

Results of butter tasting:  1.President, from France 2. Plusgra  3. Land O’ Lakes 4. 365 Whole Foods  5. Kerrygold

Vegetable addiction: Kale

California style taco: Jicama “tortilla” topped with fried cauliflower.

cauli taco

Mistaken (California?) identity: Barbecue that looks like an ice cream sundae

barbecue cup

The most fun: watching beet haters become beet lovers

The most popular lesson: making omelettes

The best wine: all of it

The tastiest cocktail: marguerita with black salt

marguerita with black salt

The best taste: fresh-from-the-sea uni (urchin roe)

Freshly prepared uni at the San Diego market.

The biggest surprise: everyone loving rabbit

The luckiest thing: sumptuous swordfish from the bay – San Diegans, you have NO idea how lucky you are!

The best food gift: artichoke fritatta sandwich, at Chinos

The most magical (for someone from Normandy): oranges dripping from trees

oranges on trees

The perfect moment: morning coffee, poolside

Alexis and Ron pool
Jaw-drop moment: the bird-wing doors on the Tesla as they opened (and out came people)

The most gorgeous: view from Mr. A’s

The very best: the friends, the people

Servings: 4 servings
  • 6 large eggs
  • 1/4 teaspoon fine sea salt
  • 1/3 cup fresh herb leaves loosely packed
  • 1/4 cup finely grated Parmigiano-Reggiano
  • Pinch hot paprika
  • 1 tablespoon extra virgin olive oil
  1. Whisk together the eggs and salt in a large bowl just until they are broken up.
  2. Mince the herbs and whisk them immediately into the eggs along with the cheese. Season lightly with hot paprika.
  3. Heat the oil in a 9-1/2 inch non-stick skillet over medium-high heat until it is hot but not smoking. Add the eggs, which will puff up, and cook, using a spatula to pull the eggs back from the edges of the skillet as they solidify, allowing the uncooked egg from the center to run out to the edges. When the omelette is evenly set on the bottom but there is still a fair amount of uncooked egg on top, cover the pan and let it cook until the surface of the omelette is nearly cooked through, about 4 minutes. Flip the omelette out onto a large plate, then slide it back into the pan and continue cooking until it is just cooked through, about 2 minutes. Slide back out onto a large plate and either eat hot, or at room temperature.
Recipe Notes

4 to 6 servings


You might also enjoy

NUTMEG, France, gold, expensive, French cuisine
Nutmeg, More Precious Than Gold

In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.

Pin It on Pinterest

Share This