Guest Post: Caviar and Crème Fraîche Omelet

Last week Shane, a fellow Tex-pat, artist, & all around great guy, was in a celebrating mood. Our movie night compadre decided on a whim that he would take a turn making dinner. Maybe it was the whiff of fall in the air. Maybe it was the beginning of the end (of grad school). Maybe it was being one year closer to Texas (fingers crossed). Whatever it was, it was delicious. He was nice enough to share his recipe with me & I couldn't resist passing it on to you. Here's what Shane had to say about our treat of a dinner:

As a poor grad student I'm not one to make a habit out of eating extravagant foods like caviar or truffles, but (and there's always a "but" with me) when there's an opportunity or excuse I'll take it. The excuse: Going into our final year of grad school it is now the beginning of the end, just cause for celebration. The company: The always pleasant and delightful fellow Tex-pats, Laura and Raymond Uhlir. The dinner: Caviar and Crème Fraîche Omelets with Roasted Asparagus. Cooking dinner for the Cook can be intimidating, but this recipe turned out well. The eggs with dill form a solid neutral base while the sour taste and velvety texture of the crème fraîche pair well with the crisp, sweet flavor of the roe. Remember, don't be tight with the caviar, a 50g or 2 oz jar should be split between two people. If you're new to caviar I recommend something mild and affordable like Golden Whitefish Roe. Also, I made the mistake of pairing our dinner with a bottle of champagne. This meal is all about the caviar and whatever drink you serve with the dish should not compete. I recommend a good, dry mid-shelf bottle of vodka like Stolichnaya.

Or, if you're so inclined, Absolute on ice.



Caviar and Crème Fraîche Omelet, for 1
3 large eggs
2 tbsp. milk
1 tsp. freshly chopped dill
Pinch sea salt and freshly ground black pepper
1 tbsp. unsalted butter
1 oz Golden Whitefish Roe (or whichever caviar you'd prefer)
1/4 c. of crème fraîche

Combine the eggs, milk, dill, salt, and pepper in a bowl and whisk. Heat a pan over the stove at medium high and melt the butter. Add egg mixture and make your omelet.
Fold the omelet, top with crème fraîche and caviar. Serve with roasted asparagus, a green salad, or both if you're so inclined. Enjoy!