Experimenting with new recipes or trying a dish I haven’t tasted before is something I really enjoy doing. While I know there are many people who love peaches, I’m really not too fond of them. However, I do think peaches are quite good in baked dishes like pies and cobblers, so when I came across this recipe for a Puffy Omelet filled with peaches I decided it was worth giving it a try.
I was browsing one of my favorite cookbooks, [amazon_link id=”068808074X” target=”_blank” container=”” container_class=”” ]The Good Housekeeping Illustrated Cookbook[/amazon_link] and found a puffy omelet that required separating eggs and whipping both separately, then folding them together. A perfect opportunity to try out the new blender with its whisk attachment!
Before we get started, let me tell you a little about this blender. At first glance you might think it’s just another immersion blender. Nothing could be further from the truth however. It’s actually an immersion blender, a food chopper, drink blender, powered whisk, and even has a pan guard so you can blend right in the pan without damaging anything. You can see all the specs and info in this downloadable PDF document.
Here’s a short video too showing you some of its fabulous features.
I’ve already used the chopper, which is excellent to chopping nuts, vegetables, and herbs; whatever you would use a mini food processor for, this can do the job. I love the whisk and the fact that there are actually 5 different speeds available with a quick twist of the top. I also have some cream of mushroom soup in my near future and plan to use the immersion blender with the pan guard to blend it into beautiful creaminess.
I really love that the blender and attachments fit neatly into their own case, and that the cord is long enough to reach what I’m working on! Short cords have no place in the kitchen. I’m just saying’. The cord wraps up neatly and is secured with a simple one-hand closure. No wrestling with the cord or wrapping it around the tool and then not being able to fit it back in the case! The case stores flat, which I think is the only drawback. I’d prefer that it stand on its side for where I want to store it, but I can certainly live with that!
Now back to the puffy omelet. First off, I learned a valuable lesson in kitchen safety. Just because your kids are old enough to cook and are all teenagers, doesn’t mean that you should be too relaxed in the kitchen. I was that day. Let me explain.
I had whipped the egg whites to a gorgeous state, the egg yolks were whipped to light and fluffy perfection, and both had been folded together and placed in a cast iron pan. When the timer went off I removed the pan from the oven, but I didn’t have a cooling rack sitting our and waiting for me. So I set the hot cast iron pan on the stovetop and walked 8 feet down the hall to my pantry to get the powdered sugar.
I heard a clang. Then I heard my 13 year old son make a hissing sound and utter out “Ooowwww!”
I hurried back down the hall and this is what I saw.
Turns out he was pouring himself a glass of water from the cold pitcher in the fridge and accidentally spilled the water on the stovetop. He panicked and grabbed the pan by its hot handle to move it to the counter. He had no idea the pan had been in the oven and would be so hot, so he let go when the pain hit and the omelet ended up upside down on the floor.
And this is what happened to my son’s hand. Luckily the burns were minor and I was able to put some ointment on it right away to keep it from blistering.
Lesson learned! This is what should have been waiting for me. A cooling rack. This scenario could have been avoided. I used to have hot holders for the handles of my cast iron pans but they’ve gone missing. Time to get some more!
It was a week later that I decided to tackle the omelet again. A friend of mine had given me some little containers of frozen peaches, so I decided to use those. I think what really made these peaches outstanding was that they were cooked with brandy and almond extract, making a fabulous filling for this puffy omelet.
As you can see I was able to easily whip the egg whites using the 5-speed blender with whisk attachment.
After a quick rinse of the whisk, I moved on to the egg yolks. I certainly could have used my stand mixer for this, but you still need two bowls. So what then? Whip the white then move them to another bowl, wash the bowl, what the whisk attachment, then whip the yolks? Using the hand blender was much easier! Once those yolks were nice and fluffy I folded them into the whites.
After you’ve melted a couple tablespoons of butter in the pan, add the egg mixture and cook it on the stovetop for 3 minutes. Transfer to preheated 350 F oven for 10-13 minutes, or until golden and the top springs back when lightly touched.
Now take note of this picture above. You can see that my omelet was still in the pan when I added the filling. That’s what the book said.
However, unless you have Spongebob’s Hydrodynamic Spatula with Port and Starboard Attachments and a Turbo-Drive to fold it over with, I suggest loosening it and moving it to the plate FIRST, before folding. Trust me.
Take an icing spatula and gently cut into the omelet, right down the center, but not all the way through the omelet to the pan bottom. Add the filling and fold over. Top with a dusting of powdered sugar.
I want to say thank you to KitchenAid for providing this fabulous 5-speed blender. I’m really looking forward to using it more and more in my kitchen!
If you don’t already, you can follow KitchenAid on Twitter and get updates on their Facebook page as well. They even have a YouTube channel! If everyone leaves a nice comment, maybe KitchenAid will want to run a giveaway so that one of YOU can have one of these fabulous hand blenders in your kitchen! ;-)
- 4 eggs, separated
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 tablespoons sugar
- ¼ cup cold water
- 2 tablespoons unsalted butter
- 17-ounce can sliced peaches, drained
- 2 tablespoons brandy
- ¼ teaspoon almond extract
- Powdered sugar for dusting
- Heat drained peaches in a saucepan with brandy and almond extract. Set aside.
- In a large bowl, whisk egg whites until foamy. Add cream of tartar; beat until whites form stiff peaks. Preheat oven to 350 F.
- In a small bowl, beat egg yolks with salt, sugar and water until light and fluffy. Carefully fold into egg whites.
- In 10-inch ovenproof skillet, over medium heat, melt butter. Add egg mixture and cook for 3 minutes.
- Transfer skillet to the oven and bake for 10 minutes, or until the surface is golden and springs back when gently touched.
- Remove skillet to a cooling rack and allow to sit for just a couple of minutes to relax. Run icing spatula around the sides of the skillet to loosen. Carefully transfer to a serving dish.
- Use icing spatula to make a slit part way across the center. Spoon peach filling onto one side and fold over. Dust with powdered sugar and serve.