When his wife sleeps in late, Dad is famous for his two-egg omelet. “The trick to cooking an omelet is the preparation,” he says.
“The eggs need to be whisked carefully, but first I put the frying pan on low heat. After I’ve partially mixed the eggs I add about 1/2 a cup of milk – I just pour it in – and continue whisking until the milk is incorporated into the egg.”
“Then I raise the temperature to medium and pour the the egg mixture into the pan and cover. At that point I start the English muffin in the toaster and begin to dice the cheese and ham, layering them so that when cut they turnout already mixed.”
“When the eggs begin to become semi-solid I pour in the cheese & ham … but since we’re out of ham we’ll have to substitute with turkey. If the eggs become solid it’s too late, but don’t add the cheese too soon either. Not too soon and not too late. Keep covered until the very end.”
“Once the cheese is melted and the eggs appear cooked then slide the omelet onto the dish, refill the coffee, and serve with toasted English Muffin and enjoy!” Just add salt & pepper to taste.
Pop's Poor Man's Omelet
One of the challenging things about photography is working with studio lighting; especially for portraits and fashion. Beauty photography is even more demanding. In order to practice my skill, I collaborated with a model for a “test-shoot” and have an initial introductory photo-shoot and determine if we’d like to work together on some fashion photography projects. The following is a sample image from our session. My instinct tells me she passed the test.
It’s that time of year again, much to be grateful for. This is a picture of my birthday dessert… thank you Chef Kessler
Thaksgiving is sometimes not complete without some football action … in this case the annual rivalry match-up between the Lancers and neighboring Spartans. “Touchdown!” We won again; 35-14. (we left at the half)
- Austin Sierra redeems himself and scores the first touchdown of the game, early in the 1st quarter, after his 70 yard run on the first play from scrimmage ended with a loss of possession when a defensive back stripped the ball from his hands.
I need to restructure the organization and layout of this blog, but for now here’s an example of a chocolate tort dessert I photographed for a client a year ago:
Very curious cows.
Enjoy it while you can.
Overlooking the White Mountains of New Hampshire.
End of another day.
A career as a professional chef is hard work, and so is training to become a chef. At culinary school, students “learn by doing.”
As part of the curriculum, students at New England Culinary Institute in Montpelier, Vt. learn commercial kitchen operation by working the “PM Line” at the school’s casual fine-dining restaurant.
A sharp knife and a professional demeanor go a long way in the kitchen.
Culinary students work under the supervision of a professional chef/instructor in the operation of the school’s restaurant, NECI on Main.
Close friendships are not the only thing created in the kitchen.
By the middle of service humor is what get’s you through the night.
Special thanks to Chef Dave, Chef Jeff and all the students, especially: Chris, John, Megan and Lekadia
It’s not just a slogan. Students at New England Culinary Institute indeed learn by doing. For example, students implemented a seasonal menu change-over at the school’s casual fine-dining restaurant with only 24-hours notice.
Late Summer: Curvy rows of cut hay drying in a field in Moretown overlooking the Green Mountain Range
The next day … the hay was all picked up. (9/11/11)