Category Archives: Detroit Best

recipe goodness :: mastering julia child’s rolled french omelet #jc100

Julia Child's Rolled Omelet

Julia Child’s Rolled Omelet

“A good french omelet is a smooth gently swelling, golden oval that is tender and creamy inside” — Julia Child 

Julia Child has a very particular way to make an omelet. Through perfected pan tilt technique she promises a light fluffy interior with a beautifully browned exterior, all rolled up into a marvelous breakfast package. I didn’t have her leaning over my shoulder to tell me if I mastered her method correctly, but in the end it tasted and looked good, so that’s all that matters.

 

Julia Child's French Omelet

Julia Child’s French Omelet

Julia Child’s Rolled French Omelet

7″ non-stick pan
2-3 eggs per omelet
Big pinch of salt
Pinch of pepper
1 tablespoon butter
Garnish or filling, as desired

  1.  Proper way to beat eggs: Just before melting the butter in a pan, break the eggs into a mixing bowl and add the salt and pepper. With a table fork, beat the eggs only enough to blend the whites and yolks thoroughly, about 30 sec.
  2. Place the butter in the pan and set over very high heat. As the butter melts tilt the pan in all directions to film the sides. When it starts to foam and is at the point of coloring {indicating the pan is the right temperature}, pour in the eggs.
  3. Let the eggs settle in the pan 2-3 seconds to form a film of coagulated egg in the bottom of the pan.
  4. Grasp the pan handle with both hands and immediately begin jerking vigorously back and forth at a 20 degree angle over the heat.
  5. It is the sharp pull of the pan that throws the eggs over the far lip of the pan then back over the bottom surface of the omelet. After several jerks the omelet will start to thicken.
  6. A filling should go in at this point if desired.
  7. Then increase the angle of the pan to 45 degrees, which will force the egg mass to roll over itself with each jerk of the pan.
  8. As soon as the omelet has shaped up, hold it in the angle of the pan for 2-3 seconds to brown up, but no longer. The center of the omelet should remain soft and creamy.
  9. Turn the omelet onto a plate with the pan slightly off center so it rolls into the middle of your plate.
  10. Garnish with maldon salt, a pat of butter {if you want to stay true to Julia} and some fresh herbs.

Mastering the Art of Julia Child
recipe goodness :: mastering the art of julia child’s chocolate mousse
Do This!: Celebrate Julia Child’s 100th Birthday

Advertisements

1 Comment

Filed under Detroit Best

Detroit’s Best: Gemmayze is Gemmayzing

Royal Oak's New Gemmayze: Lebanese Kitchen and Lounge

There is no shortage of Lebanese restaurants in metro Detroit, a region that is the most concentrated area of Arab-Americans in the U.S.  This is quite convenient for someone whose heritage is half Lebanese and loves to come back to Detroit for a traditional meal of grape leaves, kibbe, hummus, tabbouleh and other dishes that evoke childhood memories and are difficult to find as perfectly-prepared as I can enjoy at home. When I do go back to Detroit, there is a shortlist of Lebanese restaurants that my family tends to visit, so it’s rare to get us to break habit, try something new and be delighted by it. But on a recent trip back home, we went to visit a new restaurant in Royal Oak called Gemmayze {pronounced je-maisy and named after the hip SoHo-like district in Beirut,} a kitchen and lounge that is focused on introducing the best of modern Beirut to a community that is already familiar with traditional Middle-Eastern cuisine. The result is outstanding.

The modern atmosphere is a welcomed upgrade to the typically over-decorated, mural-walled Lebanese restaurants we usually visit. With two levels of seating, outdoor dining, a full bar, and an open kitchen with a brick oven for continually produced fresh puffed pita, Gemmayze has created an exciting atmosphere that gives its diners an accessible peek into the secrets of Lebanese cuisine.

But while atmosphere can only get you so far, especially in an area that knows a thing or two about what hummus should really taste like, it’s the menu that really sings an artistic tune.

Gemmayze Hummus

My first point of critique is always with hummus. I’ve eaten my fair share of blended chick peas in my life and there is certainly a wide range of outputs depending on who made it and their chosen ratio of beans:tahini:lemon:garlic. While many fail the hummus taste test, Gemmazye did not disappoint, sending out a smooth and creamy version that is made so by slow cooking the chick peas to tenderize the bean and enable the perfect consistency for flawless blending. There was just the right amount of lemon and garlic to make their hummus a dish that didn’t last long when scooped up with the hot-from-the-oven homemade pita. A successful introduction to the rest of our meal.

Gemmayze Fattoush

We decided to forego ordering any entrees and instead ordered up a varied selection of appetizers. The Fattoush was fantastic — a salad that is typically served with lettuce as the main component, Gemmayze’s version eliminated the leafy green in favor of the other typical toppings: sweet crispy cucumbers, bright red peppers, juicy tomatoes, onions and the all-important crisped pita, all tossed in a lemon-sumac dressing that adds a lovely citrusy-spiced flavor to the otherwise straightforward veg. Amazing.

Gemmayze's Sumac-Encrusted Seared Tuna

The Sumac-Encrusted Seared Tuna was an innovative take on a typical American pepper-encrusted version. It was fresh, light and a welcomed addition what we would ordinarily order when we sit down for a Lebanese meal. A menu must.

Gemmayze's Grilled Baby Lamb Chops

And while we’re on the topic of exciting additions to what we typically think of when ordering Lebanese food, let’s add the insanely succulent Baby Lamb Chops to the list. While lamb is central to the Lebanese diet, it usually takes the form of ground lamb kibbe or kafta. I have never eaten a lamb chop as juicy and flavorful as what Gemmazye served up on their menu. They are available in a small appetizer version — good for a few quick bites, or as a main entree if you’re craving more. These chops are perfect for less adventurous eaters who doesn’t want to try the typical raw lamb dish, kibbe nayee, which also exceeded expectations {a very important thing when you’re venturing into the raw meat world.}

Kibbe Nayee

One of the best surprises on the menu and a menu must: Ara-yes Halabi. Sadly devoured before a photo could be taken, this app consists of kafta stuffed in bread and toasted. Sounds simple, but the spiced kafta in the crispy bread was a new Lebanese dish for our family and we all agreed, it was the best thing on the table.

The Skim: It’s nice to see an innovative food scene on the rise in Detroit. It’s especially nice to see that even though I’m used to mama’s traditional Lebanese food, a place like Gemmayze can take the best of tradition, add a few exciting modern twists and package it all up in an atmosphere that appeals to both the past and next generation of Detroiters. In my opinion, they’ve set the bar very high for Middle-Eastern cuisine.

Map: 310 S. Main St., Royal Oak
Reservations: Taken!
Phone: 248.399.4900

In Detroit? Motown Musts:
Best Breakfast: The Chocolate Gallery Cafe
Best Dessert: The Chocolate Gallery Cafe
Detroit’s Slows Bar-B-Q is Quickly Becoming a Motor City Beacon
Home for the Holidays, Having Italian to Write Home About @Bucci
Going Back to the Old Country @ New Yasmeen Bakery

1 Comment

Filed under Detroit Best, Eat Here!