"All I can say is that we don't yet have any firm evidence, and so no obvious suspect," Bruno told them as he broke the dozen eggs, lit the grill for the steaks and threw a stick of unsalted butter into the frying pan. He began to slice the truffles very thin.
"He wasn't there this week. He forged a note from his dad saying he was sick," said Bruno, tossing the whipped eggs into the sizzling butter and the fresh garlic. As the base of the omelette began to cook, he threw in the sliced truffle and twirled the pan.
They fell into a silence, all eyes on Bruno as he lifted and tilted the heavy iron pan, gave two strategic pushes with his wood spoon and tossed the herbs into the runny mix before folding the giant omelette over onto itself. Without a word, they all trooped to the table and sat. The Baron poured the wine and Bruno served the perfect omelette, the earthy scent of the truffle just beginning to percolate as he divided this opening course onto six plates.
|Thursday's Farmer's Market Bounty - Tuscan kale, flat-leaf parsley, peaches, cherries, truffle oil, and mango balsamic vinegar|
|Truffle oil omelette and demi-baguette|
Seriously, how good does that sound? Yesterday, I posted the beginning of this scene with all the men pooling their weekly contributions. This a continuation of the scene, where Bruno cooks their repast, all while being grilled about a possible suspect to the brutal murder that had just occurred.
I obviously can't afford real truffles (on a part-time language teacher's budget? Pshaw), but while cruising around the Daley Plaza Farmer's Market yesterday, I happened across an awesome booth with a wide selection of infused olive oils and gourmet vinegars. The minute I tasted the truffle oil drizzled on a chunk of baguette, I knew I just HAD to buy a bottle. And I knew exactly how I was going to use it...
Bruno doesn't have recipes, the way a culinary cozy would, but the author so lovingly describes the scenes where Bruno is cooking, that I used them as a rough guide to cobble together my own recipe.
Try it and let me know what you think. And if you've got the budget for real truffles, go ahead and splurge!
Bruno's Truffle (Oil) Omelette
Notes: Bruno states that he brought flat-leaf parsley from his garden, so that's the herb I used, but you can switch it up as you like. I would recommend chives. As for the butter, he specifies unsalted, but I was too lazy to go to the store and salted was all I had. Also, I always scoff when I see a recipe call for just one clove of garlic, but I LOVE garlic, so keep that in mind. Lastly, truffle oil can be quite strong, so start with the smaller amount at first. Truffle oil is used as a finish, so if you'd like a stronger flavor, you could always drizzle on more.
1 tablespoon butter (see Note above)
1-2 tablespoon(s) finely chopped flat-leaf parsley or other herb (see Note above)
1-2 teaspoon(s) truffle oil
1-2 clove(s) minced garlic
Salt and pepper to taste
As soon as the butter is melted (don't wait for it to brown!), pour in the eggs and start pulling them toward the center of the pan, gently, using a wooden spoon or rubber spatula. You don't want to scramble them, but you do want several large curds in the center.
When the top looks almost set, but still a bit runny, pull the pan off the heat (leave the stove on) and sprinkle on the herbs and truffle oil. Put it back on the heat.
It's time to fold the omelette. You can either choose to fold it in half, or carefully roll it to the edge of the pan. Plate immediately. Sprinkle with more salt, pepper, and/or truffle oil, if desired.
Serve with a good baguette and simple salad (not pictured because I'm a dummy and forgot to plate it before taking the picture).