The classic French name is oeufs en cocotte, and it is basically eggs baked in little ramekins with cream and an aromatic mixture of diced onions, celery, and carrots. We’ve stepped up the recipe by adding smoked salmon and crème frâiche. Served at home, it’s the next best thing to catching a flight to Paris and having brunch on the Champs-Élysées.
Tip: Substitute prawns for smoked salmon, and add a little dill, if you wish.
Add 2 Tbsp (30 mL) buttermilk to 1 cup (250 mL) whipping cream. Stir together and place in a glass jar in a warm place in your kitchen for 8 to 24 hours or until very thick. Stir and refrigerate, covered, for up to 10 days.
Place 4 - 1/2 cup (125 mL) ramekins in baking dish just large enough to hold them. Lightly butter the inside of each ramekin.
Melt 1 Tbsp (15 mL) butter in small sauteu0301 pan. Add green onions or leeks, carrot, and celery; sauteu0301 for a couple of minutes to soften. Divide mixture among ramekins. Top with equal amounts spinach, smoked salmon, and lemon zest.
Crack an egg on top of each. Place 1 Tbsp (15 mL) creu0300me frau0302iche alongside each egg in ramekin. Sprinkle with a little pepper. Place ramekins in baking dish. Pour hot water into baking dish until halfway up sides of ramekins.
Carefully place baking dish with ramekins in preheated oven and bake for 12 to 15 minutes or until eggs are set and firm to your liking. Remove ramekins from hot water bath and sprinkle with equal amounts of tarragon.
Delicious served with crisp French green beans and chunks of crusty baguette.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.