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Phil Lempert
PhilLempert
TODAY Food Editor
http://supermarketguru.com/page.cfm/367
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Asparagus, Dill and Monterey Jack Cheese Omelet with a Side of Yukon Gold & Sweet Potato Breakfast Fries and Honey Wheat Buttermilk Pancakes with Yogurt Fruit Toppingfrom Embassy Suites Hotels
Breakfast in bed. Doesn't that sound delicious? How about whipping up a treat for your underappreciated dad this Father's Day and making him feel like a king? And what a treat! This recipe was “stolen” from a pro at serving breakfast in bed, Embassy Suites Hotels Executive Chef Roy Choi. This is a hearty breakfast that's secretly nutritious and good for your health because of the whole-grain pancakes and fries which are baked, not fried. If your dad is watching his cholesterol, try making the omelet with several egg whites and one egg yolk. The recipes make more than one serving, so enjoy breakfast with your dad.
Embassy Suites Hotels Executive Chef Roy Choi weighs in on the “perfect omelet”
The “perfect omelet” is an epiphany. It is a skill that becomes an art form that becomes a meal. It is structured around the French technique and the ability to master the complexity of the beautiful egg. The egg is a lot more complex than people may think and therefore an omelet, although its existence and pleasures are simple, is a very intricate process to perfect. The omelet starts with the right pan. The pan must be a non stick or seasoned pan. The next is the heat. The heat should be delicate but strong enough to manipulate the coagulation of proteins in the egg. The egg itself is always important as it needs to be whipped to the right texture. Finally there is the skill of the cook. As with any metamorphosis, we are changing the existence of one thing to another. In this case we are changing the liquid egg to a fluffy, rolled pocket of perfection. Controlling the heat and the hand to transfer from pan to plate is a skill that takes mastering. The difference between a sloppy omelet and a “perfect omelet” can only be understood when one experiences the difference first hand. Enjoy the journey.
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Embassy Suites Hotels
1PfalsefalseAbout the chef: A kitchen fixture in family-owned restaurants since the age of five, Roy Choi knew food was his passion from a very young age and credits Emeril Legasse — and watching dozens of episodes of “The Essence of Emeril” — as the impetus for becoming a chef.
Choi, regional Executive Chef of Northern California and the Pacific Northwest for Embassy Suites Hotels, was trained at the Culinary Institute of America in Hyde Park, New York. He has worked his magic at restaurants like Manhattan’s Le Bernardin and Aureole and cooked burner to burner with chefs such as Bobby Flay, Susur Lee and Iron Chefs Michiba and Ishinabe in Japan. Currently based in Sacramento, Choi is involved in all aspects of menu creation and recipe development for his region and the Embassy Suites Hotels brand.
While Choi admits to a keen interest in new food trends, he says, “I love food, and I love working with lots of new combinations, but I have a special affinity for the omelet. It’s a great meal, can be prepared countless ways and takes a lot of practice to perfect.”
Asparagus, Dill and Monterey Jack Cheese Omelet with a Side of Yukon Gold & Sweet Potato Breakfast Fries and Honey Wheat Buttermilk Pancakes with Yogurt Fruit Topping are served at Embassy Suites Hotels. A cooked-to-order breakfast is complimentary for all guests of Embassy Suites Hotels worldwide. The omelet is for a serving size of two, while the pancakes are for a serving size of three.
Embassy Suites Hotels
1-800-EMBASSY
www.embassysuites.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.