For such an elegant little dish, eggs en cocotte are remarkably simple to make. We can even do it half-awake on a Saturday morning while we’re waiting for the coffee to brew. Oh, and then the absolute luxury of dipping that first piece of buttered toast into the warm yolk. Yes, we’ll be making these eggs this weekend. What about you?This dish is sometimes called baked eggs or shirred eggs, but all the recipes are generally the same.
All too often we slice the caps of our mushrooms and toss the stems. It’s especially tempting when working with portabellas, where the wide, meaty caps are the the main event, and the stems are an afterthought. But here’s a way to use the whole mushroom, tip to end.Just like with the tougher ends of asparagus, mushroom stems can be sliced thin and used in any number of dishes. Gourmet is pushing them for omelets.
Many recipes for batter foods like crêpes and our very own Big Pancakes say to let the mixture rest briefly before proceeding to cooking. This may seem like a strange step, but there’s more going on during that rest than meets the eye…During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency.
On the morning of Easter Sunday, there won’t be any slaving over a hot stove. There’ll be no worrying about whether the eggs will poach properly, or how to have half-a-dozen omelets hot at once. Instead, there’ll be a room full of happy people, dipping their spoons again and again into rich bowls of creamy, smooth, nourishing ricotta, made slightly sweeter with a drizzle of wildflower honey, and some beautifully plump dried fruit.