Thursday, October 27, 2005

Oeufs en Cocotte (a la On The Fly)

Oeufs en Cocotte

Read about in "Julie and Julia", given a start by Ms. Julia Child, and made into my own. Delicious.

Ingredients

(in each ramekin-- or in my case small glass bowls-- "2 1/2 to 3 inches in diameter, 1 1/2 inches deep" according to Julia)

1/2 T butter
2 T heavy cream
1 egg
1 and 1/2 chopped grape tomatoes
1 t. garlic and herb soft cheese (Boursin was used, goat cheese would also work)
1/8 t. curry powder
romano cheese (grated)
salt

1. Preheat oven to 375 F.

2. Put ramekins in a deep pan, then fill pan with water so it is 1/4 of an inch or a little more from the top of the ramekins. Bring water to a simmer.

3. Place 3/4s of the 1/2 T of butter in the each ramekin. Add 1 T. cream. Add tomatoes, soft cheese, and curry. Crack eggs individually, placing one in each ramekin.

4. After about five or 6 minutes add the other tablespoon of cream, the last quarter of the butter, and a sprinkling of romano cheese (not too much).

5. Place the whole pan in the pre-heated oven for nine to ten minutes (Julia says less but I like to know my eggs are done). Be careful not to slosh the water into the ramekins.

6. Remove from oven, place ramekins on individual dishes and serve with fresh bread.

I ate this as a light dinner and drank it with a white bordeaux (Chateau La Commanderie de Queyret 2003) which went really nicely (as far as I could tell anyway). Obviously this is also great for the morning, or any time of day really. Enjoy!

Friday, October 21, 2005

Challah French Toast stuffed with scallion cream cheese

Stuffed Challah French Toast
*with honey butter syrup

this is super simple and really good, especially on these cold fall days. I actually served these for dinner with some soup!

serves 4

ingredients:

1 loaf of challah bread (unsliced)
scallion cream cheese
butter
2 eggs
milk

1) Preheat oven to 150-200 F. Put a cookie sheet in.

2) Cut eight thick slices from the challah, about 1 1/2 inches thick. Slice those pieces down middle, almost to the bottom, so they open like a book. Spread the inside generously with cream cheese, then press back together gently.

3) Crack eggs and whisk, adding about 1/4 c. milk.

4) Dip both sides of each stuffed slice in the egg/milk mixture and set aside. (You can do this all at once or one at a time as you cook them. I tend to pour the mixture onto a plate for extra easy coating of each side)

5) Heat skillet and put 1/4T. butter in to melt. One at a time (or two if you have a large pan) put coated slices in the skillet, let cook to a golden brown on one side, then flip and let that side cook. As you go, add butter to the pan as needed. When slices are done, place them on the cookie sheet in the oven to keep warm while you make the others.

6) Serve. I served mine drizzled with *Honey Butter Syrup*, which is just half a stick of butter melted in a saucepan and mixed with 1/3 c. honey and 1/8 t. each of garlic powder and salt.

Wednesday, October 19, 2005

Grilled Cheese Sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spread

Grilled Cheese sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spread

makes two sandwiches

Ingredients

Fresh multigrain bread, four slices
sliced apple
eight slices of paper thin prosciutto
thinly sliced Romano cheese
thinly sliced Gouda cheese
butter

for the pecan spread:

1/3 c. honey roasted pecans
1 t. fresh lemon juice
3 T. grated Romano cheese
1/8 t. ground ginger
1/8 t. garlic powder
3 T. olive oil
sprinkle of salt

1) Make the Pecan Spread by first chopping the pecans in a food processor. Then add the Romano cheese, ginger, garlic powder, and salt to the processor. Blend. Add the lemon juice and blend. Add the olive oil and blend well.

2) Spread pecan mixture generously over two slices of bread. Arrange a layer of interspersed pieces of Romano and Gouda cheese. Put a layer of sliced apples over that. Then a layer of prosciutto. Put another layer of bread on top. There should be two sandwiches.

3) Melt 1/4 T. butter in a frying pan over med/med low heat. When pan is hot put one sandwich in pan and press/cover sandwich with a dinner plate. Hold down for a few minutes, then flip the sandwich and repeat. Flip and repeat this process twice more (both sides are grilled twice).

4) Either serve that sandwich immediately, cut in half, or put it in an oven preheated at a low temp to keep warm while you make the other sandwich by repeating number three.

5) Serve and enjoy. Note: the cheese may not be melted all the way-- that's okay it's really good anyway.

Wednesday, October 12, 2005

Prosciutto and Smoked Gouda Scramble

Prosciutto and Smoked Gouda Scramble
serves 2

Ingredients:
2-4 extremely thin slices of prosciutto
1/4c. finely grated smoked gouda
4 eggs
1/4c. milk
1/2T. butter
garlic powder
celery seed
kosher or sea salt

1. Melt butter in frying pan, spreading evenly with wooden spoon.

2. Crack the four eggs into the pan. Break the yolks and stir with spoon.

3. Add milk to eggs and stir.

4. Continue stirring eggs, scraping off the bottom and sides of pan, mixing the egg that is setting with the eggs that still aren't cooked through (makes for fluffier eggs).

5. When eggs are about halfway cooked add the prosciutto, ripped into smaller pieces. Stir, then sprinkle eggs with garlic powder, celery seed, and salt to taste. Continue stirring.

6. When eggs are almost entirely set, but still moist add the cheese in and stir.

7. Serve immediately and enjoy.