Cheese, and omelet.
Man, Wegman's has been getting some AMAZING cheeses.
I recently picked up a cheese called Scharfe Maxx
. Scharfe Maxx smells awful (the description, for those who didn't follow the link, is "sweet barnyard air"; read whatever you want into that) but the flavor is incredible, with just waves and waves of gentle sharpness and umami.
So tomorrow, an omelet. I searched for some combination of ingredients, and it looks like:
From The Cognac Bistro, in Boston.
I'm going to use dried fines herbes. I couldn't get fresh chervil, and I wasn't going to get $8 worth of tarragon, parsley, chives, and marjoram and then use dried chervil. All or nothing.
I've pretty much solved omelets. I love country omelets, but there is something about a perfect classic omelet that I find irresistable.
The difference: Jacques Pepin on omelets