Thursday, May 12, 2011

ouefs en cocotte (with a poshy-posh accent)

On our last visit to French Maman's, French Nana gave me some darling little red ramekins. They look like miniature cooking pots, like what keebler elves would cook with if they were more into stews than cookies. Since we've been home, I've stared at them, trying to picture what I could possibly cook inside of them. They're so tiny and cute, could they possibly contain enough sustenance for my food whore husband? Oh, yes, yes they can.

Allow me to introduce you to my ouefs en cocotte. Or more precisely, Nigella Lawson's ouefs en cocotte, that of course I bungled by overcooking the eggs. Which I kind of did on purpose. But not really. Like I didn't want them runny (I can't do runny... no no no) but I didn't want them hard either. It's a slippery slope these ouefs en cocotte so not wanting to cook them for only ten minutes, I did fourteen, and that was definitely too much. Next time I'll be all about the twelve minutes (Which I should have been in the first place. Like who jumps from ten to fourteen skipping twelve? Me is who).

Behold... my combination of bad food photography and overcooked eggness...

{I'm adorably small, and red}

We sat down to eat the overcooked ouefs (but of course we didn't know that they were overcooked yet) along with a salad, courtesy of lettuce from Brother-in-Law's garden, and I looked at The Husband and said "Bon Appetit" all Julia Child-like even though he hates when I do this (it's definitely up there on his Sara Louise pet peeve list). He hates my Julia Child voice. And let it be known that The Husband didn't even know who Julia Child was until I made him sit through Julie & Julia. And he can pretend he didn't like it all he wants, but I know he loved it in all of it's scrumptious food porn glory.

So even though those overcooked ouefs didn't look that pretty (through no fault of French Nana's adorable elf ramekins) they were still delicious and here's why... if something is swimming in cream and truffle oil it's pretty much going to be delicious no matter what.

And that's a fact.

bisou



P.S. You can watch Nigella make ouefs en cocotte (and not bungle them) here. Feel free to cook along adding your own poshy-posh accent.  I do.  

22 comments:

  1. Oh my hubs demands these all the time, I love the burnt cream round the edges, I think I could live on meals of cream.

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  2. I love oeufs cooked in cream but do prefer the eggs all runny. I am curious does Husband not like to say Bon Appetit ever or just not in Julia's voice? I have never eaten with my French relatives where they don't say Bon Appetit before starting to eat.

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  3. chcmichel - The Husband always says Bon Appetit, he just hates when I say it in my Julia voice (which of course only makes me do it more)

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  4. Yum! I actually saw this in a menu somewhere and had to ask the guy sitting next to me what it was. I'll have to try!

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  5. It's the poshy-posh voice that makes the *whole* thing work! The Husband will realize that someday of course!

    Bon appetite! Buon appetito!

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  6. *you should definitely say buon appetito in a cheesy italian way, complete with hand flair, just to see what The Husband does.

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  7. He didn't know Julia Child? Oh I just don't know about these Frenchies. ;) And I totally skip from 10 to 14 minutes all the time. I'll never learn.

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  8. We all love these. I got my recipe from Ina. You know, Barefoot Contessa Ina. I'm on a first name basis with her too. Yum....bon apetit.
    xo

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  9. I have a thing for tiny little ramekins, but also have the dilemma of what to make in them. Perhpas I can try this...though I, too, am leery of runny eggs.

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  10. Oh my gosh!
    This sounds so goooooooooooooood!
    I love Nigella, she is so funny! I want to try this recipe.
    Bisous, Babi

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  11. It is has truffle oil and cream, I'm making it!

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  12. Looks tres yummy Sara, & I love cocottes, just so cute you don't know what to do with yourself :) thanks for sharing the recipe as well, can't do wrong with truffle oil!

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  13. Yummo! My kids love the Julia Child's voice and they don't even know who she is. The only thing that could make this recipe better is duck fat.

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  14. Can't bear an egg that look like an egg! But I use my ramekins for selfish crumbles ( I don't have to share!) And being English I leave enough gap for custard! Fortunately the French love "le crumble'!

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  15. Oh, fantoobulous! You always make me laugh!!! Bon Appetit (I can hea the shrill Meryle Streep Julia voice in my head)!

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  16. Elf ramekins. Yes please. And the contents of ramekins look great to me!
    Miss T x

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  17. Ramekins with lids! Lovely.

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  18. Look at you oh Goddess of Domestication! Love Nigella and how sumptuous she makes food - can you imitate HER for hubby? Seriously - even overcooked this looks comforting and delicious.

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  19. Oh, to be Nigella Lawson! That woman is a goddess.
    Those pots are too cute. I would probably just set them out as decor instead of attempting to cook anything ever, but your meal sounds delicious!

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  20. They sound amazing!!! Overcooked eggs are better anyway :p And the pots are so pretty!!!
    What a fancy dinner you made, I wish I had that sort of motivation!

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  21. Haha, yes, anything smothered in cream is always delicious. Although, I'm sure I've had a quiche go awry once or twice...

    When learning French, "neuf oeuves" was one of my favorite phrases.

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  22. It would be weird if I had a French Nana, since neither I, nor my husband are French, but I would really like some ramekins like that, or really any ramekins at all. It is proving impossible to find them in Moscow, no idea why.

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