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Friday, 26 July 2013

STUART and Ukrainian HUTSUL - STYLE OMELET

Steven, Anastasia, Stuart, Eleanor (1976)


Stuart is a great cook, which is hardly surprising given that his mother, Anastasia, is the FIRST FOODIE in the family.



Even as a teen, Stuart enjoyed children, and now he loves being a dad.


The secret, I think, to raising future foodies is to introduce as wide a variety of foods as possible to kids.  Make it available to them and encourage them to taste it but never force them to eat it.


Here’s a Ukrainian heritage recipe your kids might enjoy, Stuart:

HUTSUL - STYLE  OMELET:  serves 4


(The corn meal makes it substantial enough when served with side dishes.)

From Ukrainian Cuisine  published by Technika in Kiev, 1975

1 tbsp parsley
1 cup sour cream
1 cup sweet cream
½ cup corn meal
4 eggs
½ tsp salt
¼ tsp pepper
2 tbsp butter


1.     Mince the parsley and set aside.
2.     Vigorously stir sour cream to make it less stiff.
3.     Blend the sweet cream into the sour cream.
4.     Stir the corn meal into the cream mixture.
5.     Beat together the eggs, salt, and pepper.
6.     Stir the corn meal, parsley, and cream into the eggs.
7.     Melt the butter in a large non-stick skillet over medium high heat.
8.      Pour the egg mixture into the pan. 
9.     Keep lifting the eggs as they set to allow the runny part to go in underneath.
10.                          When only the top still is wet, cut the omelet into quarters and flip over for just a few seconds. 


Fluffy Omelet

For a brunch or light supper, serve with a salad, bacon, and another side dish (such as French-fried mushrooms):  http://eleanorstadnyk.blogspot.ca/2012/12/mushrooms-that-taste-like-oysters.html


Happy Birthday, Stuart!