Well, what was I thinking?! The Paris newspaper wrapping it, stated 2005, so I was in a different mode then.

M

Marg CDN

Well-known member
I remembered out of the blue, that I had bought some kind of individual pieces in my favourite supply store in Paris, and had not seen them since my original move. Last night I found them. They turn out to be tiny cocottes, very elegant actually, good enough to go with my good china and perfect for the kitchen china. Now what do I do with them? I believe I may have been thinking of some kind of teeny individual souffle condiment or baby vegetable concoction. They are slight oval shape, 1 1/4" high and 2 3/4" across at the handles. They are still in the original box.

Now, what?

Aren't they cute? I have 6 of them. I wonder if I was thinking of asparagus sformato. The dishes I was using for that were a bit too small. Any ideas?


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marg-cdn2 said:
I remembered out of the blue, that I had bought some kind of individual pieces in my favourite supply store in Paris, and had not seen them since my original move. Last night I found them. They turn out to be tiny cocottes, very elegant actually, good enough to go with my good china and perfect for the kitchen china. Now what do I do with them? I believe I may have been thinking of some kind of teeny individual souffle condiment or baby vegetable concoction. They are slight oval shape, 1 1/4" high and 2 3/4" across at the handles. They are still in the original box.

Now, what?

Aren't they cute? I have 6 of them. I wonder if I was thinking of asparagus sformato. The dishes I was using for that were a bit too small. Any ideas?


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Hi Marg, Here is a recipe for Asparagus fontina sformato......love the cocottes

www.williams-sonoma.com

Asparagus and Fontina Sformato

www.williams-sonoma.com www.williams-sonoma.com
 
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Well, you know me…I want to bake little pies in them. How did you know just tonight I was looking at mini pie plates?!
 
gayr said:
Marg, check this website Our Table For Seven many, many recipes to choose from

ourtableforseven.com

30 Mouth-Watering Ramekin Recipes

Our fantastic round-up of 30 Mouth-Watering Ramekin Recipes will make you want to try every single one of them.
ourtableforseven.com ourtableforseven.com
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What a wonderful collection of ramekin recipes. Thanks Gay.

These little things are really tiny. Each one might hold 2 oz. of liquid. I was thinking, maybe, a horseradish souffle for roast beef. If I could dream up a recipe. I think they are even too small for a tiny amount of sformata, which is a fair amount of work for such a small serving. Ah well, I just need something else to fret about.
 
marg-cdn2 said:
What a wonderful collection of ramekin recipes. Thanks Gay.
Very welcome, Marg.....
These little things are really tiny. Each one might hold 2 oz. of liquid. I was thinking, maybe, a horseradish souffle for roast beef. If I could dream up a recipe. I think they are even too small for a tiny amount of sformata, which is a fair amount of work for such a small serving. Ah well, I just need something else to fret about.
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Good grief, Gay. That was a brilliant goldmine of options!

I was going to suggest creme brûlée. That ramekin would be the perfect size—not so big that dessert becomes a chore to finish (umm, is that even possible?)…and not so small that your guests are left wanting more.

CI’s version is solely heavy cream, egg yolks and sugar. If you don’t mind the cholesterol ramifications on your guests, it’s the best version I’ve made/tasted.

The last time I made it for guests, I demonstrated how to use the brûlée torch, then let everyone caramelize their own serving. It was like turning a bunch of kids loose in a toy store—only with a potentially arsonist object.
 
And since you have a more sophisticated palate than me, here is a savory version—untested, sadly. Gorgonzola and Leek Creme Brûlée.

www.epicurious.com

Gorgonzola and Leek Crème Brûlée

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan...
www.epicurious.com www.epicurious.com
 
marilynfl said:
And since you have a more sophisticated palate than me, here is a savory version—untested, sadly. Gorgonzola and Leek Creme Brûlée.

www.epicurious.com

Gorgonzola and Leek Crème Brûlée

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan...
www.epicurious.com www.epicurious.com
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The Gorgonzola and Leek Creme Brûlée looks wonderful Marilyn.....thank you.....
 
gayr said:
The Gorgonzola and Leek Creme Brûlée looks wonderful Marilyn.....thank you.....
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Agreed. In my fam we were making Creme Brulee regularly for years but haven't done it in recent years. Will have to revive that and this looks like a great place to start.
 
marilynfl said:
And since you have a more sophisticated palate than me, here is a savory version—untested, sadly. Gorgonzola and Leek Creme Brûlée.

www.epicurious.com

Gorgonzola and Leek Crème Brûlée

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan...
www.epicurious.com www.epicurious.com
Click to expand...
Isn't that so luxurious looking! Rhetorical. Since it is so rich, using a teeny, little cocotte and serving it as an appetizer, should work beautifully. Interesting addition of the sugar. I must try this. Merci Marilyn
 
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