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Image provided by: Manhasset Public Library
MHP THE WEEKEND - NOVEMBER 13 - 19,2013 3A Cooking At Home With Rebecca Bent TUfc'* This week I was all set to submit my column — then I ate this amazing garden omelet while in Stowe, Vermont — and my deadline went right out the window. Steve Zeno from Solstice Stowe Mountain Lodge was nice enough to share his secrets for the perfect omelet. What I like about his technique is that he sautes the vegetables in the pan before adding the egg. This locates some of the vegetables on the outside of the omelet so when you fold it over on the plate, the presentation is amazing. Omelets are great any time of day, so learning how to cook this right is worth the time and effort. The Perfect Garden Omelet Makes 1 perfect omelet 1 tablespoon vegetable oil 8 white mushrooms; brushed clean, stem trimmed, and thinly sliced Salt Handful fresh baby spinach, rinsed and patted dry (must be completely dry) Pepper 2 ounces goat cheese(set out 10 minutes before using) 2 fresh eggs One of the secrets to making a great omelet is using a non-stick pan. Without one there is just more risk the egg will stick. The other secret is a warm pan. In a nonstick omelet pan over medium heat, add the oil and heat it until it ripples slightly and shimmers. It takes about a minute. Saute the sliced mushrooms with a pinch of salt for 2 minutes. Move the mushrooms around the pan so both sides are cooked. Meanwhile, with a fork or whisk, beat the eggs in a small bowl until they are frothy. When the mushrooms are al dente, add the spinach and another pinch of salt and pepper. Let it cook for one minute before pouring in the frothy eggs. Shake the pan slightly to gently distribute the egg. Once the egg starts to bubble slightly, add in the goat cheese. Let the omelet cook for about one to two minutes in the pan — don ’ t touch it until a thin crust starts to develop. Once it does, gently work a plastic spatula under the omelet to make sure it does not stick. In a professional kitchen, an omelet is placed under a broiler before serv ing to ensure the cheese is melted. If you want to do that at home, place the omelet while still in the pan under the broiler ( 6 ” away) for about 30 seconds. If you start out with soft goat cheese this really isn't necessary. And of course make sure your omelet pan can withstand the heat before anempting this. Remember when taking the pan out it is HOT! To plate your omelet, carefully slide it out of the pan and onto a plate. As it slides, fold it over. Serve with a knife and fork. DESIGNERS from pagel A Each of the 25 designers was given a room or space, such as an entryway, and had the liberty of decorating it the way they wanted, while also being responsible for the renovations. However, there were some parame ters, such as making the color scheme flow, making the space feel livable and to respect certain wishes of the owner, such as preserving the original sink in the downstairs bathroom. As a result, the spacious home feels elegant yet comfortable and homey, with lots of natural light and rooms that are inviting and practical. The house was built in 1890 and sits on sue acres, adjacent to the Glengariff Healthcare facility. Karsai says they also went to great lengths cleaning up the outside, uncovering the gardens and making sure to preserve a pine tree that was a gift from the Egyptian ambassador. Showhouse producer Tony Manning of Mitchell Manning Associates has put on the Hampton Designer Showhouse every year for the past 12 years. \This was a beautiful house to begin with, ’ ’ says $ /v r Manning. \The scale is luxurious but not too overwhelming; it's relatable to today ’ s lifestyle. The decorators refreshed and updated and made it reflect the way people live today. ” The designers involved are all from the New York Metropolitan area* and some local talent has had a part in the process. Proceeds benefit the American Heart Association. The Showhouse is open from now until Sunday, Dec. 1. Showhouse hours are Tuesdays through Fridays from 10 a.m. to 4 p.m. and Saturdays and Sundays from 11 a.m. to 5 p.m. The Showhouse will be closed on Mondays and on Thanksgiving Day. Admission to the Showhouse is $30 per person or $20 per person when purchased in groups of 20 or more. There will be no admission to the Showhouse 30 minutes before closing. Children under 6 , strollers and pets are not admitted into the Showhouse. For more information, visit www. americanheartshowhouse.com The room Rinfret Interiors designed for the American Heart Association Designer show house.
