The first of these two omelets is only for a select, small portion of the population. It is for those who had a kosher, vegetarian, celiac (gluten-free) Thanksgiving dinner and didn’t eat/use all their stuffing (but don’t worry, for the rest of you this recipe can be “adapted”). On the day of the holiday, the stuffing goes well with your TofuTurkey. And you can freeze what’s leftover and use it later. O.K. — O.K. I know what I said about the Leftover Omelet # 15 in a previous post. But I guess that not all leftovers are equal. Martha Rose Shulman wasn’t all wrong when she wrote in her Fast Vegetarian Feasts cookbook,
“these creations are a good way to use up leftovers. One of the best omelets I’ve ever had was concocted ten years ago on a hot morning in South Texas. We’d had a rich eggplant Parmesan the night before, and used up the remains the following morning as the filling in a terrific omelet.”
So I refer to her a lot. She’s one of my heroes. When I was a kid, it was Mickey Mantle. Now it’s Martha Rose! The gluten-free stuffing for celiac sufferers might be able to qualify as one of Shulman’s best omelets from leftovers. If you are kosher and had the stuffing with meat, you could use tahini instead of cheese. I put the stuffing on the egg and then grated a small amount of Manchego cheese we purchased from Barkanit Dairies at the Galil Mountain Winery Wine and Cheese Tasting and then added a bit more commercially already grated mozzarella cheese. The combination was light and fluffy and tasty as the intermingling flavors of rosemary, thyme, sage, cheese, bread, and egg blended, one into the other. Nurit says it tastes like the heavenly bread souffle her mother, Ruth, used to make.
The second omelet is for everyone and doesn’t even have to be made from leftovers. The cranberry is another North American native, though can be found in other areas of the world. Its name is derived from “craneberry”, first named by early European settlers in America who felt the expanding flower, stem, calyx, and petals resembled the neck, head, and bill of a crane. Another name used in northeastern Canada is mossberry. The traditional English name fenberry, originated from plants found growing in fen (marsh) lands. 17th century New England, cranberries were sometimes called “bearberries.” as bears were often seen feeding on them. In North America, Native Americans were the first to use cranberries as sustenance, incorporating them into a variety of foods, especially for pemmican. They also found the cranberry effective as medicinal on wounds and brilliant as a dye. Calling the red berries sassamanash, natives may have introduced cranberries to starving English settlers in Massachusetts who used them for their Thanksgiving feasts. You can use store-bought cranberry sauce or better yet, combine equal parts of boiling water, sugar, and cranberries (fresh, frozen, or dried “crazens”), simmer about 20 minutes and, voila, you have homemade cranberry sauce. Just spread it around on the egg as you would jelly on your bread when making a peanut butter and jelly sandwich. Fold the egg over and you couldn’t have a more delicious, quick and easy to make omelet. Nurit says it tastes like a cross between an omelet and a blintz.
And here, as an added bonus, is our recipe for the kosher gluten free stuffing.
5-6 cups gluten-free bread, cut into one-inch cubes and toasted. 2 tablespoons olive oil. 3 cups chopped celery. 1 large chopped onion. 1 tablespoon, each, of finely chopped fresh thyme, sage, and rosemary. 1 cup gluten-free broth. 1 egg. Salt and pepper.
Saute the onion and celery in olive oil on medium-low heat. Stir in the rosemary, sage, and thyme, and cook one minute. Bring the chicken stock to boil on high heat. Place the egg in a bowl and carefully spoon two or three ounces of the chicken stock into the egg, slowly, while whisking the mixture. This prevents scrambling the egg. Add the rest of the chicken stock to the egg mixture. Add the celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this. Add salt and pepper. Place all of this into a greased casserole dish and cover it with aluminum foil. Cook in 400°F oven for 40-50 min. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done.