Paris in July 2024: Four Books and a Recipe for a French Omelette

 

Paris in July 2024

During this month,
 various activities
like reading, watching, listening, observing, cooking,
and indulging in all things French!

Hosted by France Book Tours/ Words and Peace.

Click on Paris in July 2024: French Bingo to join in reading/watching/listening and other Paris/French activities in July, using the bingo card. 

 

Books/ARCs I have chosen for this challenge:

               August 20, 2024; William Morrow, NetGalley,                                                            French fashion

                     July 8, 2024; Boldwood Books, NetGalley

                                       Paris in the Title

 

                             July 21, 2024; Berkley, NetGalley

                                     Eiffel Tower on cover

                         August 8, 2024; Lake Union Publishing 

                                                    French history                                                          

I hope to finish these books in July! 

French Food

I am adding a French omelette for the challenge, but I have to watch how much butter I use in this dish! Doesn't it look creamy and delicious, though? I made this using a video of Julia Child's recipe and method, which is very similar.

                       Chef John's French Omelette

                                              Photo by Chef John

                                             

Ingredients

• 3 large fresh eggs

• ½ teaspoon cold water

• ¼ teaspoon kosher salt

• 2 tablespoons unsalted butter, divided 

• 1 pinch cayenne or white pepper to taste (Optional)

Directions

1. Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.

2. Heat 1 1/2 tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.

3. Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.

4. Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.

5. Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.                            

What are you planning to read/watch/make/eat for Paris in July?