Historical June 1986 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editors Note: Richard Webb is an import; he grew up in the Southwest and came to St. Louis in 1976.
Since the time he moved into the neighborhood, he has co-chaired the Skinker-DeBaliviere Art Fair and been the Business Manager of The Times (then known as “The Paper”).
His current activities include graduate school at Washington University, YMCA fund-raising activities, and trying — with difficulty — to keep up with two active children.
He and his wife, Arline, live in the 6100 block of Pershing.) This is basically a very simple recipe requiring little effort, though it does take approximately 45 minutes to prepare.
One caution; do not allow your guests to see the recipe or the onion; what they don’t know, they will find quite palatable. Ingredients: 1 med Yellow onion — peeled and chopped fairly small ¼ lb. White mushrooms — sliced ⅓ Green pepper — chopped 2 Tbs. Olive oil 1 Tbs. Butter 1/2 cup White wine 3 eggs ⅓ cup milk Pinch ‘Tarragon Pinch Basil Pinch Thyme, Salt (To taste) Pepper (To taste) 1/4 lb. Canadian or sharp American cheese (grated works best) Optional Ingredients: 1 small clove Garlic –finely minced 8 oz. Wine (of choice) for the chef Melt 1/2 Tbs. of butter in a large skillet, add the olive oil and the vegetables. Cook the vegetable mixture over low heat until soft, stirring occasionally (approximately 25 min).
This is also the time to add the optional ingredients if desired. Add the white wine and increase the heat slightly; continue cooking until most of the liquid is boiled off (about 10 min). CAUTION: DO NOT ATTEMPT TO REDUCE THE COOKING TIME, THE FLAVOR WILL SUFFER (as may your guests).
During this time mix the eggs, milk and spices (grind the spices to powder as you add them). Whisk to a smooth consistency. Melt the remaining butter in an omelette pan and coat the pan. Drain the remaining liquid from the vegetable mixture into the omelette pan and add the egg mixture; cook over medium heat.
When the egg mixture is ready, place the cheese on the omelette, allow to melt, add the vegetable mixture, fold the omelette and serve. Serves 2. ‘
Original photograph caption
Richard Webb, with help from daughter Alicia. The Times of Skinker-DeBaliviere, June 1986, page 5. Photographer not credited.
Originally published in The Times of Skinker-DeBaliviere, June 1986.
Read this article in the original newspaper issue.
Original source: SD_Times1986_06.pdf, printed page(s) 5; PDF page(s) 5.
