So after four weeks on night shift I am back to days AND on my own. What I learned about night shift (since I will be going back in a month or so) is that it is a WEIRD schedule. Fortunately Steve is super flexible with his schedule right now so that worked out okay but it is weird to stay up all night, it is especially odd to eat a meal in the middle of the night and it is impossible to adjust yourself appropriately on the days off.
Anyway, I am back to day shift for a couple of months and I am on my own. My first day went well so I am looking forward to the challenges to come!
Wednesday, March 17, 2010
Monday, March 1, 2010
Omelet for Two by Barefoot Contessa
¼ Pound Good thick-cut bacon
1 T unsalted butter
1 Cup Medium-Diced Yukon Gold Potato
½ Cup Chopped Yellow Onion
1 T Minced Jalapeno Pepper
5 Extra Large Eggs
2 T Milk or Cream
1 t Kosher Salt
½ t Freshly Ground Black Pepper
¼ Cup Chopped Scallions, white and green parts
4 Ounces Extra-sharp Cheddar, diced plus grated cheese for garnish
Preheat the oven to 350 degrees.
Cut the bacon crosswise in 1-inch pieces. Cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
1 T unsalted butter
1 Cup Medium-Diced Yukon Gold Potato
½ Cup Chopped Yellow Onion
1 T Minced Jalapeno Pepper
5 Extra Large Eggs
2 T Milk or Cream
1 t Kosher Salt
½ t Freshly Ground Black Pepper
¼ Cup Chopped Scallions, white and green parts
4 Ounces Extra-sharp Cheddar, diced plus grated cheese for garnish
Preheat the oven to 350 degrees.
Cut the bacon crosswise in 1-inch pieces. Cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
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