I live In Manhattan, the West Village, New York University area. A city that has everything to offer. If you cross West Houston you are in Soho. Near the Lower East Side, a few blocks away from China Town and Little Italy, cross the bridge and you are in beautiful Williamsburg, Brooklyn.
We own a one bedroom apartment which is about 600 square feet, but my view is endless. While I work on my computer I have many times had the pleasure to see Violet & Bobby, the two hawks that live in our neighborhood, soar in front of our window. What a beautiful sight, it takes my breath away. I just found out that they just had a baby hawk, but no news on the name. I believe that Violet is the daughter of another hawk who lives in the Upper West Side.
I had the pleasure of having my friend, Joan of Foodalogue visit this week from Florida. We spent a day together while she helped me put finishing touches to my blog.
When we broke for lunch, I decided to have it in our garden which is part of our complex.
We had leftovers from the night before and I added this wonderful omelette which I adapted from Chef Jose Andres.
I love the simplicity of this omelette and adding the Jamon Serrano brought it up another notch.
4 large eggs
1/2 cup of cooked white beans
3 scallions, sliced
Salt and Pepper to taste
6 tablespoons of olive oil
Beat your eggs with the salt and pepper. Meanwhile, take your pan and heat oil, add the beans and toast for a few minutes, add the onions for another two minutes. Remove from heat and take the bean mixture and pour into the beaten egg. Return the pan to heat and add the egg mixture and continue to make your omelette.
6 thin slices of Jamon Serrano or Prosciutto
Bake in over at 200 degrees until ham becomes crispy, about an hour. In a mini food processor or a spice grinder, grind the ham to a fine powder. Season with a pinch of salt. I don’t like the fine powder, I like a little crunch so I used my mortar and pestle. You can store the powder for up to a week at room temperature. It never lasts that long at home. I also like to add it to my vinaigrette, fish and chicken dishes.
If you are ever in my area, let me know….