Simply Eggs-travagent - Eggs en Cocotte (Baked Eggs, Bread Bowl Style)

I finally gave in this morning....  For the most part, I tend to be an "eggs fried in olive oil" kind of person on the weekdays... it's simple, it's tasty and lets face it, when you are trying to get out the door for an hour commute in the morning, fast is always best. OK, I will admit to the occasional Omelet.

That was, until Sunday....  I was cruisin' around the net while waiting for my Squash to roast when I ran across a recipe on the Noble Pig Winery blog for baked eggs in a bread bowl... The pictures had my mouth watering.  I resisted though, I had already eaten breakfast and was about to boil eggs for Thanksgiving anyway... As tasty as it looked, temptation was low.

But this morning, my friend Cathy at Dutch Baker's Daughter made "Chicken in a Basket", "Eggs in a Hole", or "Eggs in a Nest", depending on what part of the country you are from.  Unfortunately, I was still drinking coffee when I saw the post this morning.  Thoughts of toasty bread wrapped around golden eggs suddenly filled my mind, making it very hard to concentrate on anything else.  Sadly, I am out of sliced bread.... But that is OK, cause I still have hard rolls...  One way or another, I am having eggs and toast!

And thus it was that, on a weekday, I am made Oeufs en Cocotte (eggs baked in cream); but in a dinner roll instead of a ramekin...  It was awesome!

Oeufs en Cocotte

2 hard Dinner rolls (preferably sourdough)
2 Large Eggs
Black Pepper
Kosher Salt
Pecorino Romano
Thyme or Chervil
Olive oil

First you need to preheat your oven to 350 F degrees and grab a couple hard dinner rolls.

Now carefully slice the top 1/4 off, being careful to hold the roll with your palm and keep your thumb out of the way.  (We are going for breakfast here, not a trip to the emergency room)  ;)

Scoop out the interior of the roll with a fork.

Crack an egg into the depression.

Top with Salt and Pepper along with 1 tsp of Heavy Cream.

Sprinkle with shredded Pecorino Romano.

Place on a baking sheet and move to the oven for 18 minutes (soft yolks) 24 minutes (hard yolks)

For the tops, that you cut off, simply drizzle with Olive Oil, Chervil or Parsley and some Salt and Pepper.

Place these, cut side up, on the baking sheet during the last 5 minutes of baking.

Serve while still hot.

The rolls and nice and crusty while the egg is soft and cheesy.  A perfect interpretation of your standard egg and toast breakfast.  This is most definitely going into my brunch repertoire.

Mangia!!
~~

Happy Thanksgiving, from Italy!?! - Winter Squash Risotto

When someone mentions winter squash, I will be the first to admit, Italy is the furthest thing from my mind.  Let's face it; I have been conditioned to respond with, "MMMMMM, Pie".  Especially around the Thanksgiving season.  But American cooks are not the only ones who prepare this New World vegetable.  Oh no.  In fact, there is a traditional Risotto recipe from Lombardy (Italy) that is centered around winter squash.  Which makes me VERY happy, because I love all things risotto anyway.

OK, I will admit that I am not making this in the traditional way.  I am using some turkey stock instead of the traditional vegetable stock of Onions, Carrots, Celery and Leeks.  I did add part of a Leek to the Turkey Stock while it simmered though.  So I guess this is Pseudo-Traditional.  ;)

I chose Red Kuri squash because it has a chestnut like flavor (very northern Italian) and is only mildly sweet.  Most importantly though, is that it's a dryer squash.  This means that it will hold it's shape better while cooking.  Kobacha or Hubbard would be another great choice if you cannot find a Kuri or any of the actual Italian varieties like Berettina Piacentina or Zucca Blu.

I went with the traditional Grana Padano from Lombardy as opposed to Parmigiano-Reggiano from Emilia-Romagna.  I think its flavor pairs a little more smoothly with the squash.  A touch of Chervil rounds the flavors out nicely, but it's not an absolute necessity.

Risotto con Zucca

12 oz Kuri Squash
3 1/2 - 4 cups Turkey Stock
2 inches of Leek, split
4 TB Butter (divided)
1 Shallot Minced
1 1/4 cups Arborio Rice
1/2 cup Pinot Grigio or Chardonnay
1/3 cup Grana Padano, grated
1 TB Creme Fraiche or Mascarpone
optional - Dried Chervil

First you must dissect your squash.

Slice it in half. (Unlike Butternut squash, Kuri has less meat and more seeds)

Scoop out the seeds (being a dryer squash, the seed come out fairly easily in one large lump)

I usually quarter the squash, simply because it makes peeling a little easier. (12 oz is about 1/2 of a Kuri squash)

Peel and slice the squash into fairly thin slices.

Then cut the slices into little "elongated cubes" (the smaller you dice the squash the faster it will cook)

Begin heating the Turkey Stock with a split Leek in a small saucepan.

Melt 2 TB Butter in a separate saute pan.

Add Squash and Shallot, sauteing until the shallot is translucent. (Yes, it looks like a lot of squash, but the rice swells, it will be OK)

Add Rice and saute until it smells nutty.

Pour in the wine and stir until the wine is absorbed.

Begin adding the Turkey Stock, one ladle-ful at a time, stirring until each addition has been absorbed before adding the next.

Once the rice is al dente, remove from the heat and add the remaining 2 TB of Butter, Grana Padano and Creme Fraiche.

Cover with a towel and allow to set for 3-5 minutes.

If you like, and I DO like, hit it with a little dried Chervil before serving (I cannot find fresh Chervil at this time of year)

Then dish yourself up a huge helping and enjoy not only a taste of Italy, but a taste of Thanksgiving as well.

Mangia!!
~~

Merry Mushrooms - Mushroom Soup

I will be the first to admit that I love mushrooms and cream together.  Whether it's homemade Cream of Mushroom soup, Mascarpone and Mushrooms tossed with Rigatoni, Mushroom Gravy over Biscuits (an excellent alternative to sausage gravy), or Mushroom Chowder, I love them all.  Every once in a while though, when I'm in a 'shroom mood, dairy just doesn't sound appetizing at ALL.

That is when I turn to this brothy version of mushroom soup. It's super simple and positively delicious; especially when the chilly grip of autumn begins to seep into your bones, like today.... This soup really heats up your core... sending waves of warmth radiating through your chilled limbs. 

Brothy Mushroom Soup

1 lb Crimini Mushrooms, sliced
1 oz dried Shiitake mushrooms, Stems removed
1 1/2 oz Carrot, shredded
2 oz Shallot, minced
1 1/2 oz Celery, chopped
1 oz Leek, sliced
3 oz Bacon, Chopped
2 TB Unsalted Butter
1/2 cup White Wine
4 Cups Chicken Stock (though Vegetable will work too)
Kosher Salt
Black Pepper
1 tsp dried Chervil
Celery Leaves to garnish

Slice all the Crimini mushrooms.

Remove the stems from the Shiitake.

Shred, mince, chop and slice all the vegetables, respectively.
Chop the bacon.

OK, now your ready.
In a medium soup pot, cook bacon over medium heat until the fat renders out.

Remove bacon from the pot.

Add the vegetables and saute in the bacon fat until tender.....

Remove vegetables.

Melt 2 TB Butter in the bottom of the pot.

Add the Crimini mushrooms and saute, stirring occasionally, until they begin to cook down.(about 10 minutes)

Add the dried Shiitake, Wine, Chicken Stock, Vegetables and Bacon back to the pot.

Bring to a simmer, then cover and simmer for 20 minutes.

Adjust seasoning with Kosher Salt and Black Pepper and stir in the Chervil.
Serve with Celery Leaves.

Now if I only had a big ol' crusty sourdough baguette.  

Mangia!!
~~