Shirred Eggs

Eggs are a component of all of my favorite Breakfast dishes.  In France this dish is named Oefs en Cocotte.  I got turned on to Shirred Eggs through my classwork.  This method takes soft, smooth, creamy eggs one step further by combining small amounts of savory goodness and pinch of elegance.  One great thing about doing eggs this way is you can to all of the prep in advance.  Do them up the night before, seal them up, and then pop them in the oven in the morning.  It makes a great dish if you are cooking a romantic brunch or feeding a group.  I like to serve it with toast sticks for dunking.  Flavor combinations are limited only by your imagination.

Shirred Eggs with Bacon, Mushroom, Shallot & Thyme served with Toast Sticks

Ingredients:
butter (enough to coat ramekin)
2T cream
2ea large eggs
1ea strip bacon (cut small and browned)
2ea crimini mushrooms (fine chop)
1t shallot (very fine chop)
1ea sprig fresh thyme (leaves only)
1/2t parsmesan cheese (finely shredded)
salt & pepper (to taste)
     ~Garnish:
green onion (sifflet)

Method:

1. Preheat oven to 375F.
2. Butter ramekin. Pour cream into ramekin and then break eggs into cream mixture.  Set aside.
3. Crisp bacon to desired finish and drain on paper towel.  Cook mushrooms in bacon fat until they begin to release moisture - drain and set aside.
4. Combine cooked bacon and mushrooms with raw shallot.  Evenly distribute this mixture over the top of the eggs and whites.  Top with thyme, cheese, salt & pepper.
5. Bake at 375F for approx. 12-14 minutes or until done.  Garnish and serve.

Yield:
One serving

Notes:

• The trick to custards like this is knowing your oven.  Cook times will vary.  A good custard should jiggle when shaken.  There will be some residual cooking from the ramekin after you remove it from the oven so I recommend taking it out when there is a good amount of jiggle.  If I were doing these for multiples, I'd consider doing them in a water bath to even out the baking temperature.

Oatmeal Deluxe

We have been studying various cereal grains in class.  As such I've been experiencing production for some things I have never made before.  Making grits, farro, and polenta are all fairly new to me but all of these products have been around for a while.  All grains to me are like a canvas... neutral flavors that serves as a textural backdrop for receiving flavors.

Today blog though I thought I would share one of MY favorite grains...rolled oats.  Many years ago I experimented with eating the Macrobiotic way.  During that period I learned how much MORE flavor you can get from rolled oats by toasting them.  It's been a few years and I've learned some other methods that bring me to this Deluxe version of the Oatmeal.  This recipe is for a single serving, but it can easily be scaled up to feed an army.  It takes more time than making "instant" oatmeal, but I can guarantee you, there is no "instant" oatmeal that tastes like this.

Ingredients:
1 - C milk (I use 2%)
1 - 1" piece cinnamon stick
3 - whole cloves
0.5 - C rolled steel-cut whole grain oats
pinch of salt
0.25 - C  fresh firm apple, cored and cut small dice (I like Fuji or Gala)
brown sugar to taste

Method:

1. In a small saucepan combine milk, cinnamon stick, and cloves.  Over low heat and stirring occasionally, bring mixture to a scald.  This releases the oils in the cinnamon and clove and infuses the milk with subtle flavors.  There will be some milk-solids stuck to the bottom of the pan...this is normal and expected.  Remove cinnamon and cloves from the milk mixture.  Keep warm.
2. Meanwhile, in another flat pan, add oats and place over medium heat.  As the pan comes to temperature swirl the dry oats around in the pan and toss them to toast.  The line between toasting and burnt is very narrow so close attention is necessary.  A nice nutty/toasty smell is how I gauge when it is done.  Remove them from the heat.
3. Add toasted oats to hot milk mixture and stir in a pinch of salt.  Bring mixture just barely to boil then reduce heat to simmer and stir in the chopped apple (banana is good too).  Continue to simmer gently and stir occasionally until oatmeal is cooked.  I like my oatmeal quite thick.  Thin the mixture with milk or water to desired texture.
4. Plate and top with a sprinkle of brown sugar.

Flax and Sesame crusted seard Ahi

Ingredients:

~~~Crust:

1 tsp kosher salt

1 tsp coriander seeds

1/2 tsp ground cumin

1/2 tsp ground paprika

1/4 tsp black pepper corns

3 tbsp flax seeds (toasted lightly)

3 tbsp sesame seeds (toasted lightly)

~~~Finish

(2) 4-5 oz. Ahi steaks 

Canola oil

Method:

1. Crust: Place salt, coriander, cumin, paprika, and black pepper in a mortar and grind with pestle til ground fine.  Evenly mix in flax and sesame seeds and ransfer mixture to a shallow bowl.
2. Prepare tuna: Cut each steak into 3 triangular shaped pieces, wherever possible keeping them all approximately the same mass.  On a small plate, add a small pool of Canola oil.  Dip the perimeters of the tuna in oil and then set in the seeds to coat three sides, leaving the top and bottom of the stake dry.
3. Sear: Heat a sateuse over med-hi heat.  Add enough oil to coat the surface of the pan.  Add pieses of tuna to pan one at a time, setting on the crust sides.  Slightly agitate the pan as pieces are added to prevent sticking.  Saute for 2 min, rotate each piece to the next side.  Repeat sear/saute until all sides are cooked and fish is medium-rare.  Ahi should still be pink in the very center. Serve.

• Makes enough "crust" for about 2 Ahi steaks,