Wednesday, October 5, 2011

Omelette spices

There is a story here. Last year we went to the Apt market and wandered by the spice vendor, a charismatic young entrepeneur who caught Janie's eye and gave her a long description of these spices for omelettes. He was so compelling that we bought an ounce, to try. We took them back to the house and followed his instructions for a wonderful omelette. Basically, you beat the eggs and spices together and then leave them for at least 10 minutes, 15 being better. Then you cook your omelette. We tried it and it was great! So, the next week we went back to the market and he wasn't there. Three times was a charm and we found him and bought half a pound to bring home.

Every Sunday morning I would make and omelette for us with the spices until we almost ran out after about 6 months. There is a spice vendor in St. Augustine, near here, and we took the last little bit down to see if they could duplicate the mix. He figured it out pretty well, the blend was almost as good and lasted us until this trip. It's a great mix, shallots, white peppercorns and various green herbs. As with most omelettes, the quality of the eggs is equally important. In Provence we got fresh eggs at the markets. Here we go to the Jarboe Park market in Jacksonville Beach and do the same.

This year we went to the markets and the same vendor wasn't there. So at each spice merchant we asked if they had an omelette blend, and they all did and we bought some every time. Then we found our man and bought the one in the above picture, which is the original. There will be a 4-6 week taste-off and I'll report back.

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