Thursday, September 27, 2007

Make your own veggie burgers.

The great thing about making your own veggie burgers is that you can customize them with whatever flavors you love. They also end up being way cheaper than the frozen ones you get at the grocery store and have less junk in them. I just make a ton of them and pack them in the freezer between sheets of wax paper and whenever I want one I can pull one out and cook it in less than 10 minutes. This time around I made Cuban black bean burgers. I basically took half of my leftover Cuban black beans (I'll give that recipe another time), drained them, mashed them, and added some hot chilies for a little extra spicy kick. K goes through these burgers like nobodies business so I think I already need to make more. I like mine on a good dense bread with some sliced heirloom tomatoes, fresh greens, and a good helping of mayo. DIY is the way to go! Do It Yourself! Oh, and to make the recipe quicker and easier you can use a good canned bean. However, nothing beats the homemade stuff.

Cuban Black Bean Burgers

4 cup cooked and drained black beans
½ red onion, small diced
1 jalapeno, seeded and minced
1 clove garlic, minced
½ cup fine breadcrumbs
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
1 tsp oregano
1 tsp cumin powder
kosher salt and fresh cracked black pepper

Place half the beans in a food processor. Pulse until smooth. Transfer to a bowl and set aside.

Heat a little olive oil in a nonstick sauté pan over medium heat. Add the onion, jalapeno, and garlic. Cook until translucent, about 3-4 minutes. Combine with the bean puree. Then add the remaining beans, spices, herbs, and breadcrumbs to the bowl. Stir to combine and season with salt and pepper.

Form mixture into 6-8 patties of equal size (about 1/2" thick). Layer between sheets of wax paper and stack in a air-tight freezer safe container until you want to eat some.

To cook set a non-stick sauté pan over medium high heat, add a little olive oil, and pan fry the burgers for about 3-4 minutes each side. The End.

Tuesday, September 25, 2007

Don't be scared of fancy.

It seems like nowadays the trend in most kitchens is rustic and basic food. Now I'm all for that but I am not one of those people who have decided to shun haute cuisine or "fancy food" as one my friends like to call it. When it comes down to it, we first eat with our eyes and our nose. Then we taste the food. I like to think of food as art. It's such a powerful medium that gives us pleasure, makes us think, and keeps us alive. I feel that way about art in general. Why wouldn't you want to surround yourself with as many beautiful things as possible (and no I'm not necessarily talking about possessions)? So the on-going fight seems to be this. Is cooking a craft or an art-form? I say it can be both. Or does it really matter, as long as we get pleasure from it and are able to to provide other people this pleasure. All I know is that I love to cook, and even more than that, I love to eat.

So in the spirit of stacking food, I decided to take something not so fancy and make it look fancy. I made Broiled Sour Tofu with Sweet Pickled Walla Walla Onions. I marinated the sliced tofu a few hours in ponzu (Japanese citrus), soy, and garlic. I made some quick pickled Walla Walla onions that were sweet and spicy with a hint of ginger. I love the flavor these sweet Washington onions get when they are soured. All stacked on a fluffy mound of steamed calrose rice. The ingredients don't have to be fancy to make a fancy meal.

Saturday, September 22, 2007

Tacos for breakfast.

Chorizo, eggs, cheese, peppers, onions, and sour cream all wrapped by fresh tortillas. A great way to start the morning. I bought some delicious spicy Mexican chorizo fresh flour tortillas, and creamy queso Oaxaca at my favorite little mercado in the market. The nice girl behind the counter told me that they sell out of breakfast tacos every morning. I can understand why, they are so tasty and a good hearty way to start off the day. You'll notice that in the photo the eggs are really yellow. The reason for this is that I buy my eggs from a local organic farmer that has true free range chickens. These kinds of birds lay fattier eggs with amazing chicken flavor. They yolks are almost bright orange compared to the tasteless pale yellow yolks of commercial eggs. I also sauteed some organic heirloom peppers and onions for my tacos. Give them a try, they're incredibly easy to make.

8 fresh tortillas (corn or flour, which ever you prefer)
2 peppers (any medium spicy peppers will work, even bell peppers)
2 spanish onions, halved and sliced
1 lb Mexican chorizo
4 eggs
1 cup grated queso Oaxaca (jack cheese will work as well)
a few limes, quartered
olive oil
kosher salt and fresh cracked black pepper

Saute your peppers and onions in a little olive oil until translucent. Remove to a plate and set aside. Saute the chorizo (cases removed) until cooked through. In a separate pan scramble the eggs in a little butter, season with salt and pepper. Heat up your tortillas and assemble your tacos. Lay down a tortilla, spoon on some chorizo, some eggs, peppers, and onions. Top with a handful of grated queso, a dollop of sour cream, a few squeezes of lime. Some chopped cilantro would be great too but I didn't have any. Make sure you eat over a plate because these tacos are a messy treat. Enjoy.

Friday, September 21, 2007

A big disappointment.

I hate days like this when the things you can usually count on surprise you and let you down. My wife and I just had pretty bad meal at one of our favorite cafes. Cafe Campagne has always been one of our go to spots for lunch in Pike Place Market. The French bistro fare was always fresh and expertly prepared and the waitstaff pleasant and attentive. Today was not the case. First we were shoved in the corner (of the empty dining room) with a table that wobbled so severely every time I moved I spilled my water. After ordering our food it took nearly a half hour before we got our cold, overcooked, and uninspired meal. Now I'm a pretty patient person, but to wait that long in an empty restaurant for two sandwiches was a little annoying. What's strange is that as the runner was bringing our food, the waitress intercepted him and sent him back to the kitchen. K said she overheard her say that it was undercooked. He came out a minute later like nothing had happened. I ordered the lamb burger, medium rare and what I received was a medium/well in parts dry burger on a hard stale roll. Even the frites were hard, dry, and cold. Being a cook myself, I came to the conclusion that perhaps they tossed it in the microwave after it was brought back to the kitchen (and I wasn't even the one to send it back). K's croque madame was dry and the fried egg on top was an overcooked piece of rubber. The side salad was a total joke. Wilted old lettuce with a drop of oil to dress it. Now, I'm not the kind of person to send food back and if it wasn't for the fact that I was hungry I wouldn't have eaten as much as I had. I know cooks are a testy lot so when I get a bad meal at a restaurant instead of sending food back I just tend to not go back. However I do hate throwing away sixty dollars for bad food and a bad time. This saddens me because I really liked Cafe Campagne. I still can't decide if I give it another chance. Maybe it was just a bad day. The one thing I do know is that any kitchen worth it's salt does not allow dishes like the ones we had today get to the customers. Our waitress didn't even ask us how our meal was or say anything as we left. Good service is good service not matter what your prejudices are and today they dropped the ball. Like I said, perhaps they had an off day. All I do know is that if that had been our first time at Cafe Campagne we definitely would never go back.

Thursday, September 20, 2007

The end of summer means more soup.

Not really soup per se, more of a gruel really (the word gruel is so appetizing isn't it?). Congee is a stick to your ribs rice porridge that makes the bone chilling, misty Fall in Seattle a little warmer. I usually buy congee at my favorite Chinese soup house Ocean City, but my friend Zoe gave me some insider pointers on making my own. It's creamy and warm and can be flavored any way you want it. This is the kind of food that keeps you warm all day. Basically made of two or three ingredients, it's such an easy dish to make if you have an hour or so. Don't be scared of the words jook or rice gruel. Congee has become one of my most favorite comfort foods. It's the kind of dish that can make you feel like everything is okay.

1 cup calrose rice
9 cups white chicken stock
kosher salt

In a large pot, bring the stock and rice to a boil. Turn the heat to low. Partially cover allowing steam to escape.
Cook on medium low to low heat, stirring occasionally until the rice has the thick, creamy texture of porridge (about 1- 1 1/2) hours. I garnished with steamed halibut, hard-cooked quail eggs, sliced scallions, a little chili garlic paste, and a drizzle of soy sauce. You can use chicken, duck, bbq pork, shrimp, thousand year eggs, tofu, whatever you want.

Monday, September 17, 2007


For my birthday dinner this month, K took me to Qube. I had heard good things about the restaurant from the various magazines and local food columns I read. The thing that intrigued me about the restaurant, was their "Qube Pairings". That is, three ingredients done three ways. Order the turf pairing and you get two different seafood proteins done three ways each plus a dessert item done three ways. Same goes for the turf pairing or the vegetarian pairing. The cool thing is you can also mix and match pairings, which is what we ended up doing. It was a lazy Wednesday and we actually had another restaurant in mind. Things happened and the first restaurant wasn't going to be up to par so we racked our brains and I came up with Qube. We got all dolled up and took a cab downtown ready for some three way action (I can't help it if you have a dirty mind, I'm talking about food here!). The decor of Qube is modern with Asian accents. Lots of chrome vs. wood vs. white fabric. Very clean feeling but not uninviting. It wasn't a very busy night and we were treated very well. I was really impressed by the excellent service. Extremely attentive but not overwhelmingly so, and very charming and personable. Nothing kills a restaurant for me like lousy service. The food can even be the best thing I ever ate but if the service is poor, I'll never return. Qube has nothing to worry about in that department. I give them an A+.

Instead of starting out with the usual bread and butter we were served a platter of naan flatbread with two dipping sauces. One was a mango chutney and the other was a sesame tahini spread. The naan was crispy on the outside, chewy on the inside and the sauces were delicious. I'm not big on mango chutney but I liked the heat that tore through the sweetness of the fruit. I love sesame and I gobbled up the tahini.

First Course: Surf - Wild Caught Sea Scallop

Tartare of Passion Fruit-Cured Scallop - The passion fruit cure gave the already sweet scallop another dimension of sour/sweetness that blew me away a little. The scallop was still nearly raw but slightly opaque from the ceviche style cure. Very smart and delicious.
Smoked Scallop Tres Minces - The quenelle of finely minced smoked scallop had a good amount of smokiness to it which seemed to play off the sweetness of the scallops very well. I liked the texture of the mince and the flavors were clean and simple.
Scallop Mousse Nori Maki - A pretty clever scallop reconstruction, taking scallop mousse and shaping it back into scallop form and wrapping it maki sushi style with nori seaweed. The scallop mousse almost had the texture of a seafood sausage and of course it went well with the nori.

First Course: Turf - Sonoma Foie Gras

Creme Brulee de Foie Gras - This is definitely the most decadent creme brulee I've ever had. Foie and truffle custard topped with delicious caramelized sugar. I knew it was going to be good the second I cracked my spoon through the dark amber crust giving way to the creamy interior. It was rich and buttery and delicious.
Torchon paired with Mango Compote - Torchon is the French word for kitchen towel. The foie gras is cured overnight with salt and sugar and sometimes cognac. Then it is wrapped in cheesecloth or a towel and most of the liquid is squeezed out. This torchon had a lovely delicate flavor and matched well with the sweet mangoes. I not too big a fan of silky meat textures so that was a small hurdle for me. However the flavors got me over my texture issue and it was perfect on the toast points.
Sauteed Foie Gras with Pickled Lychee and Balsamic Cinnamon Gastrique - This is how I prefer my foie. Sauteed golden brown on the outside and creamy on the inside. I love that satisfying caramelized crunch on the surface. The pickled lychee and gastrique served well as a sweet and sour foil to the rich foie gras.

Second Course: Surf - Atlantic Dover Sole

Dover Sole with Sake, Shiso, and Miso Broth - Dover sole is a very delicate fish. Too many outside flavors and the fish will be lost. I really enjoyed the sole with the shiso leaf and the sake and miso broth was very light. The bowl used for this dish was a little awkward. I kept tipping the bowl when I cut the fish and thought I was going to wind up with a lap full of miso. Perhaps there didn't need to be so much broth. It was vey tasty though.
Pave of Dover Sole on Scallions, Soy, and Sesame - This dish was done well but not too different from the miso sole. Good Asian flavors with the sesame and soy. Nothing too exciting but still a good sole dish.
Dover Sole Fillet with Saffron Cream Sauce - This dish was my favorite of the Dover sole course. The fillet was nestled in a nice creamy saffron and crab sauce. The sauce was not too heavy and also went well with the dense bricks of coconut rice that accompanied the course.

Second Course: Turf - Snake River Kobe Beef

Flat Iron Steak with Ume Truffle Butter - This was probably my favorite dish of the night. The flat iron steak was tender, juicy, and cooked perfectly. Simple and delicious. Boise Idaho's Snake River Farm does a great job raising American kobe beef.
Top Round Korean Bulgogi Style - I love Korean bulgogi BBQ. The beef had a good bbq flavor and wasn't too sweet which I liked. I only wish I'd had some lettuce to wrap it in (my favorite way to eat bulgogi).
Shortrib Ravioli with Wasabi Demi Glace - The ravioli were amazing little pillows of shortrib goodness. I like the play on Asian and Euro flavors in here. The slightly spicy wasabi demi went very nicely with the elegant ravioli. I wanted about ten more of these!

Third Course: Dessert - Watsonville Strawberries

Ginger Bavarois - Bavarois is an airy Bavarian cream and Qube's version had a hint of ginger with candied ginger and strawberries on top. A very nice, light dessert.
Coconut Shortbread - A fun take on strawberry shortcake. I really liked the coconut cookie and who doesn't like strawberries and cream. I know I do.
Caramel-coated Strawberry - Simple and delicious. Fresh, plump strawberries with house made caramel. What more can you say about that? This was my favorite of the desserts.

Third Course: Dessert - Valrhona White Chocolate

Gilded Pot de Creme - I have to be honest with you, I'm not a big white chocolate fan but K wanted this course so I went with it. I was pretty surprised at how mild the sweetness of the chocolate was. Not overpowering and pretty tasty. The pot de creme was silky and smooth and not what I expected. I actually enjoyed it.
Mousse with Jasmine Pineapple - Once again the white chocolate surprised my taste buds and the fragrant jasmine pineapple was a nice touch. A very elegant dessert.
Fondue with Fresh Fruit - Beautiful fresh figs and berries with a decadent white chocolate fondue. A very timeless way to end a meal. Fondue is always fun and this one was unexpectedly delicious. I was pretty impressed by the white chocolate course. Not being a fan of the product, I actually had my mind changed a little bit on what the stuff really tastes like. I guess I had never really had quality white chocolate before and that really makes a difference (duh). I should know better. Shame on me!

Such an excellent meal and experience. My only negative critique would be that maybe some of the plates and platters were a bit much (too large). Perhaps more rectangle plates would look cleaner and less empty. To each their own though, and I'm just nitpicking. It was a great meal with excellent service and the next time we go back I want to try some of their single plate items. I think that first time visitors should test out the Qube sets. They're like a culinary rollercoaster, only without the long lines and the motion sickness. Even if there were long lines to get into Qube, I would wait. It's worth it.

Friday, September 14, 2007

Salumi sandwich at home.

You don't have to be one of the lucky ones who actually live in Seattle to eat Armandino's beautiful charcuterie. No siree, you can now order Salumi online. One of my favorite salamis they make (or that anyone makes for that matter) is their Mole which is spiced with chocolate, cinnamon, ancho pepper, and chipotle peppers. It has an amazing deep and smoky flavor and complex spiciness.

I had some lovely focaccia from my pal the Gypsy Baker and a nice stack of Salumi's mole salami so I decided a sandwich needed to be made stat. I roasted a few mild Alvarez Farms red peppers and a few of their sweet red onions as well. I then grilled the inside of the bread with a little olive oil and a sprinkle of Utah Basin salt, made a smoky garlic aioli, and put them together. Grilled focaccia, garlic aioli, mole salami, roasted peppers and onions, garlic aioli, grilled focaccia. It doesn't get much better than that.

Thursday, September 13, 2007

Easy peasy.

Hoppin' John is a traditional southern rice and beans dish that originates from the slaves of America's colonial era. It usually consists of black-eyed peas, ham hocks, onions, peppers, and rice. It's such a simple dish but so very satisfying. I love old school southern food. The south is one of the few regions in the states that has produced it's own unique cuisine that can truly be called American food. Some of the best dishes always seem to come from the roughest of times. Perhaps simplicity is the key. Beans and rice can be found in pretty much every culture. It's filling, hearty, and sometimes full of history.

Hoppin' John
2 cup dried black-eyed peas, rinsed
8 cups water
1 green pepper, diced (I sometimes use hot peppers)
1 smoked ham hock
1 medium onion, chopped
2 cup long-grain white rice
kosher salt and fresh black pepper

Place the black-eyed peas and water in a saucepan and discard any floaters. Gently boil the peas with the peppers, ham hock, and onion, uncovered, until tender about 1 1/2 hours. Don't let them get mushy. Season with salt and pepper. There should be about 2 to 3 cups of water left in the pot. If not add more water. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes. Remove from the heat and let it sit covered for 10 minutes. Fluff with a fork, readjust seasoning, and serve.

Monday, September 10, 2007

I like my corn soup sweet and spicy.

When I was a kid, my parents would often make canned corn cooked with lots of butter and pepper as a dinner side dish. As I remember it, I was always the one finishing off the bowl of corn and sometimes, when my parents weren't looking, drinking the buttery corn liquid (yeah I know, I was a weird kid). As an homage to my junior corn liquid drinking days I decided to make Sweet Yakima Corn Soup with Roasted Red Cherry Peppers. No canned corn in my recipe and I have to say, I'm fine with that. I used sweet Washington, Yakima Valley corn but any fresh sweet corn will do the trick.

4 ears of corn, shucked and silks removed
6 cherry peppers
1 scallion, sliced thinly
2 Tbsp butter, cut into cubes
2 Tbsp fried shallots
kosher salt and fresh cracked black pepper

Start out by making a spicy corn stock by simmering 4 shucked corn cobs and a 2 sliced cherry peppers with just enough water to cover for about 30 minutes. Meanwhile, roast 4 cherry peppers over an open flame (or on a burner) until all of the skin is charred. Place in a bowl and cover with plastic wrap for 10 minutes. Remove peppers, scrape off the skin, and remove the seeds. Then remove the cobs and peppers and blanch the corn kernels in the stock for ten minutes. Remove some of the kernels for garnish and in batches, puree the corn kernels, corn stock, and roasted peppers (saving a little bit for garnish) in a blender until smooth. Return the soup to the pot to simmer for another ten minutes. Finish with the cubes of butter stirring to incorporate. Season with kosher salt and pepper. Garnish with corn, diced roasted peppers, scallion, and fried shallots. Don't be embarrassed to drink the liquid.

Thursday, September 6, 2007

Cat got your tongue?

Don't worry, there's no cat involved here, unless you count my kitty Clara begging for chorizo until I let her smell it. The tongue does come into play here though. Most Americans are terrified of this part of animal. Perhaps because it relates to speech which is particularly humanizing. I say, if you're going to eat something, don't let anything go to waste. Pretty much every country except for The States utilizes the offal and innards of the creatures they consume. That's way it should be. There are some delicious cuts of meat that seem to go to waste because we aren't used to them. In my favorite little Mexican market down in Pike Place they sell the best chorizo de bolita (bolita means little pellets), little Mexican sausages made of pork, tongue, and lots of smoked paprika. I love the smokiness and richness the tongue brings to these little plump sausages. There is a big difference between Spanish or Cuban chorizo and Mexican chorizo. Mexican chorizo has a grainier texture and tends to fall apart when you split the casing where as Cuban chorizo has more of a solid sausage texture. When you make a Cuban chorizo sandwich it's called choripan. Since I am using Mexican ingredients I would call this sandwich a torta. Everybody loves a good sandwich no matter what you call it.

Torta con Chorizo de Bolita.

1 lb chorizo de bolita, any Mexican chorizo will work
4 large rolls
2 poblano chilies, seeded, and sliced
1 Spanish onion, halved and sliced
1/2 cup mayonnaise
1 Tbsp fresh cilantro, minced
2 tsp fresh lime juice
1 Tbsp butter
canola oil

Mix together the mayo, cilantro, and lime juice. Refrigerate until needed.

In a saute pan over medium high heat brown the chorizo links on all sides in a little canola oil until cooked through (about 4 minutes each side). Remove the chorizo to a plate, drain all but 1 Tbsp of oil from the pan, and add the onions and peppers and saute until translucent (5 minutes). Remove from the heat.

Split the rolls in half and lather both sides with the cilantro mayo. Slice the chorizos in half, long ways, and lay in a single layer on the rolls. Top each torta with 1/4 of the onion and pepper mixture. Top with the other side of the roll. Spread butter on the outside of both sides of the torta.

In a large saute over medium high heat, lightly brown both sides of the sandwich while carefully pressing down with the bottom of another flat pan to flatten the torta (about 3 minutes each side). Cut in half and serve. Makes 4 tortas.

Wednesday, September 5, 2007


One look at the line going around the block from Salumi, and you know you're in for something good. Owned and operated by Armandino and their daughter Gina (and pretty much the rest of the family) this small Pioneer Square salumeria makes some of the best cured meats in the country. You may have heard the name Batali before and your assumptions are correct. This is the family of Mario Batali, the shorts wearing pony-tailed guy from the Food Channel. I do respect the man as a chef but why anyone would wear shorts and sandals in a restaurant kitchen is beyond me. Enough about him, we're here to talk about Salumi. The interior of the place is the size of a long walk-in closet with enough seating for about 8-10 people. It's a little intimidating on your first visit. There is a very long list of meats sliced to order and sandwiches to choose from plus side dishes and specials and the surly yet friendly group behind the counter don't appreciate those who dawdle. "You had plenty of time to look at the menu, what do you want!" I like the east coast attitude when it's not plain rudeness and the Salumi family were very kind so the slight shortness just seemed like a necessity to get the long line of tourists in and out.

The salami is king at Salumi with choices like mole, hot sopressata, dario, oregano, finocchiona, and smoked paprika. They also do serious justice to other smoked meats such as guanciale, coppa, lomo, pancetta, and one of my personal favorites lamb prosciutto. There are certain meats that seem to get bought up by local chefs before it reaches the public so if you want something like their lamb prosciutto or lardo you have to special order it. I have eaten a lot of Salumi's charcuterie over the past few years but this was my first time eating there. After quite a bit of deliberation I decided I had to have a hot sopressata sandwich. Piled high inside a large delicious artisanal roll, the sandwich came with a nice amount of freshly sliced hot salami, provolone cheese, peppers and onions, and an amazing pesto spread. It was a huge sandwich and I could only eat half before being stuffed.

My friend Nikki had a roasted lamb sandwich that came pretty much the same way as mine but sans the cheese. She was actually was going to order something else but they had run out, so the sweet sassy woman behind the counter helped out. "Get the roast lamb, it's good." "What do you want on your sandwich miss?" "Cheese? No you don't want cheese, it's better without." I like when the people who know their product tell you like it is. In fact I was a little jealous of her sandwich and had to steal a few bites. The meat was so tender and juicy I don't think I've ever tasted a better lamb sandwich. It seems like any animal they touch turns to gold. Just the right amounts of fat versus protein and spices. After eating something as beautiful as this I just don't see how people could go back to their lives of mega-grocery chain processed "salami" and Oscar Meyer hotdogs. There is just no way.

At Salumi, even the vegetables they touch become wonderful (especially when they put bacon on them). We ordered a dish of yellow and green beans with pancetta. The beans were crisp and sweet and the house cured pancetta was smoky and perfectly salty. Sauteed with some cherry tomatoes and onions, this was a beautiful little side dish. The food at Salumi is simple. There seems to be no pretensions and I love the fact that even though they always have a line out the door they have no plans for expansion. I once read an interview with Armandino where he said that even though they were doing well, he wanted to stay small. "Once you go big you lose control of quality and I don't want that." Although there are rumblings of expansion, I don't see Salumi going for the money grab. You have to love his quality over quantity attitude. If only more people shared that sentiment. Salumi

Monday, September 3, 2007

A Bavarian breakfast.

Leberkäse Omelette with Walla Walla Onions and Mustard Cream. I stopped in the Bavarian Meats shop down in Pike Place the other day to pick up a few sausages and I got a little overwhelmed. The German names were so long and intimidating and there was a giant pig head staring at me through the glass case. I couldn't decide what I wanted and the line started to back up behind me. The woman behind the counter was very sweet and patient with me and asked if she could help me out. I asked her what her favorites were and the first thing she said was leberkäse. It's a veal and pork loaf that is generally sliced for sandwiches but she said one of her favorite ways to eat it is in an omelette. I bought some and scurried home to try it. It has the texture of bologna but tastes a bit more like veal than pork. First I made a sandwich out of it with just some pumpernickel bread and grainy German mustard. I am somewhat of a sandwich junkie and I have to say that this was a great sandwich. I love the subtle flavor of the leberkäse. The next morning I decided to take the nice lady's advice and make an omelette out of it. A rich egg dish indeed but with the mustard cream and thinly made French style omelette it wasn't too heavy. In fact, it was so good, I wanted another one.

1/4 lb leberkäse, sliced
6 eggs, beaten
1 walla walla onion, halved and thinly sliced
2 Tbsp butter
kosher salt & fresh cracked black pepper

1/2 cup sour cream
1 Tbsp German grainy mustard

To make the cream just whisk the sour cream and mustard together. Refrigerate until needed.
In a skillet over medium high heat saute the onions in a little butter until they start to caramelize. Remove from the heat.

In a separate 8" non-stick frying pan over medium heat melt 1/2 Tbsp butter. Season the eggs with salt and pepper and pour half of them into the pan. Tilt the pan around to spread the eggs out. Once they start to coagulate place a few slices of the leberkäse and some onions down the center of the omelette. Cook another 2-3 minutes or until most of the eggs are done. Using a spatula fold one of the sides of the omelette over the leberkäse then fold once more going the same way so that the seam is underneath. Slide onto a plate and serve with the mustard cream.