Arancini

I started by bringing 2 1/2 cups of chicken stock to a boil in a separate sauce pan. Than in large pan I sweated the diced onion and garlic. I was than supposed to add the rice to the dish and than the wine but I accidentally added the wine before the rice. I added the wine and rice and cooked about 2 minutes until the liquid evaporated than added the chicken stock just a ladle full at a time and stirred the risotto until it was all absorbed and the rice was al dente. I removed from the heat and added the Parmesan cheese. I cooled the rice and added one beaten egg to the mixture and balled the rice and enclosed a cube of mozzarella in the middle of each ball. I than rolled it through the flour mixture, than the egg-wash and than the bread crumbs and pan fried them until they were golden. I am definitely going to make these more often because they were super delicious!

Omelette Americaines

I started by sauteing the filling ingredients, sliced mushrooms and diced ham. I set them aside and cracked the two eggs, put them in a bowl and whisked them with a fork until combined. I heated the pan medium heat and poured 1 tbsp. of oil in it. I poured the combined eggs into the pan and stirred them around until they were done but still one solid mass. I placed my mushrooms, ham and shredded cheese on one half of the omelette and folded it in half onto a plate and garnished with a tomato wedge and fresh dill. It was very good although I did brown the eggs slightly.

Arzak Egg

First I lined a measuring cup with plastic and brushed it with oil on the inside. I cracked the egg on the counter and placed it inside the plastic lined cup. I tied the bag off leaving very little air inside the bag. I placed the bag in the pot of simmering water and cooked it for 5 minutes. I cut the plastic away from the egg and plated it putting salt and black pepper to taste on top. The egg was very good the whites were solid and the yolk was still runny.