Tafel Tuesday #2: Canard Omelette with Butter Lettuce and Creamy Herb Dressing

Welcome to Tafel Tuesday. Every week we are going to post, in order, a track from Tafelmuzik Means More… as individual elements of a three and a half plus hour dinner party. Each course will have a recipe and visuals to project or play on your giant screen TV if you want to go all the way surrealist dining at your outdoor Covid safe extravagant dinner event.

a great Spanish pairing for this course.

For our second course we have a salad and omelette from the James Beard award winning chef Gabe Rucker. He is the chef/owner of Le Pigeon and Le Canard restaurants which are two of my favorites. He is a bit of a legend in this town.

As this is just a salad course and the menu is for a massive omelette I shrunk it.

Canard Omelette with Butter Lettuce and Creamy Herb Dressing

Perfect for brunch, lunch or even a light spring supper, this recipe is one you will want to hold on to. I serve this with creamy goat cheese shallots and fine herbs but the possibilities are endless.

Make sure to get yourself a good clean non stick pan and a carton of eggs, take your time and eat your mistakes. It won’t be perfect the first time, but I’m sure you will all be obsessed with making the perfect omelette.

12 eggs well beaten
a solid knob of room temperature butter
1 cup soft chevre
3 Tbsp chopped chives
2 Tbsp minced tarragon
2 Tbsp minced parsley
3 shallots slowly caramelized in butter
2 Tbsp cream
1 tsp salt
1 tsp black pepper
zest ½ lemon

Mix the cream, cheese, herbs, shallot and zest salt and pepper. Make a piping bag out of a zip lock bag by cutting the tip off of the corner. Place the cheese mix in the bag and reserve to make the omelette over very low heat. Add 1 Tbsp of butter and ¾ cup of beaten egg, shaking pan and stirring with tiny spatula or plastic fork. Break up curds as they form when it starts to set and leave alone. Pipe a thin line of cheese and roll up, remove from pan and serve with salad.

SALAD

2 Heads Butter Lettuce
1 cup olive oil
3 Tbsp chopped tarragon
1/3 cup white wine vinegar
1 Tbsp Dijon mustard
2 Tbsp honey
zest one orange
radish and picked herbs to finish

Whisk vinegar mustard tarragon zest and oil together. Season with a pinch of salt toss salad with dressing and top with shaved radish and picked herbs.

From Gabe Rucker.