The Lit Lounge Cookbook

[thestruggle]

Linguine With Tomato-Almond Pesto

Ingredients:

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered (I used the last of my garden tomatoes for this - they were orange, so combined with the basil made for a bit of an odd color. Still tasted awesome, though!)
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine

Instructions:

In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. Scoop them out of the processor and set them aside.

Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.

Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve at room temperature for best taste.

 

[thestruggle]

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs

Ingredients:

2 pounds onions, about 2 large (I use one, personally, and yellow for preference.)
1 tablespoon unsalted butter
Salt
1 pound fresh Italian sausage or chorizo (I used breakfast sausage the last time I made this, but I'm sure you could omit this or substitute something to make it veggie.)
3 pounds sweet potatoes, about 3 large potatoes, (Don't peel!)
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves (This is about 4 tsp. dried rosemary.)
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:

Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

Instructions:

Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.

Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

You can refrigerate the cooled hash for up to 5 days.

To serve:

Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Edited to add: Seriously watch those eggs. Just finished and thought they were underdone, after 15 minutes, so let them cook two more additional minutes. This was too long, so the yolks were set. Still tastes good but would've liked nice runny yolk.

Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired. Serves 8.

 

[VampiricTouch]

Is there an easy quick something for the person (me) who really hates the kitchen and all of its strange, sharp, miscellaneous contents....?
I'm getting so fed up with fast food. Which has been my sole sustenance this week, and I think it's making me ill.

 

[MTPersson]

A recipe for a versatile sauce which can be used for lots of things. Very nice with grilled chicken.

Easy-Peasy Satay Sauce

Ingredients

• 
  1 13.5oz tin of coconut milk

• 1/4 cup of massaman curry paste

• 3/4 cup of natural, unsweetened peanut butter

• 1/2 tablespoon salt

• 3/4 cup sugar

• 2 tablespoons apple cider vinegar or white vinegar (don't use any other kind)

• 1/2 cup water

Method
1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.

2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with grilled chicken breasts and steamed rice.

 

[Faux_Pas]

Is there an easy quick something for the person (me) who really hates the kitchen and all of its strange, sharp, miscellaneous contents....?
I'm getting so fed up with fast food. Which has been my sole sustenance this week, and I think it's making me ill.

Gah!
Bad idea!
BAD BAD!
Get out of that drive thru, darn it!

Simple, quick things:
-Spaghetti and Meat Sauce. Boil water and noodles, fry up meat, pour in sauce. Should take you like 15, 20 min tops. If that.

-Get a crock pot. Even if you have no idea how to cook, these buggers can help. A roast tossed in there with a pouch of Beef Gravy seasoning, potatoes, and a cut up onion can make a really good dinner- that you barely touched. A few minutes in the morning before work, and you don't have to do a dang thing when you get home.

-Embrace your microwave. My dad was always leery to cook meats in there, so I am too, but for potatoes, rice, your veggies- go for it. I cut potatoes up to soda-cap size chunks, put a little pat of butter on them, and nuke them with plastic wrap over it for about 6 minutes. You can also cook regular rice in the microwave, but minute rice is way easier.

-Your broiler. Quick way to cook a steak or some pork chops. Rub them with some oil, add on some garlic powder, salt, pepper, and put under the broiler. Just don't forget you put them in there. FIRE BAD. (and your smoke detector WONT STOP BITCHING)

 

[saysalice]

I'll second the stir-fry, and third the crock pot suggestions.

You can stir-fry just about anything, and it's a great way to make a small cut of meat (if you eat meat) last two or three meals. I used to live on them, when I was just cooking for myself. You can pick up the seasoning packets where you just have to add water or sometimes soy sauce, and you can even buy pre-cut veggies, if you don't want to cut up your own. It beats fast food.

Crock pot: ditto for cooking just about anything. I've seen lasagna recipes for the crock pot. Not much easier - I love it! Just throw something in and walk away. Mine came with a little book of simple recipes, too.

I was never big on cooking, but I thought there was an art to it (which there is - I'll never be one of these people who can just throw something together on instinct). When I got a few good recipes and followed them and had them turn out, I started feeling much more comfortable in the kitchen.

This is a simple recipe (involves peeling, cutting and baking) that doesn't look like much, but tastes so good! I always have at least two helpings - but it's almost all vegetables, so I don't feel over-stuffed or guilty, when I do.

Mom-in-Law's Ratatouille

1 medium eggplant
1 10" zucchini
1 medium onion, cut into rings
2 medium tomatoes, cut into eighths
4 Tbsps butter or margarine, divided
1 tsp salt
1/2 tsp oregano
dash pepper
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 375°F.
Peel zucchini, remove seeds and cut into chunks.
Peel eggplant and cut into 1" chunks.
Saute onion in 2 Tbsp of butter until transparent.
Combine all vegetables and seasonings.
Melt remaining 2 Tbsp of butter and toss with bread crumbs and Parmesan cheese.
Layer half the vegetables in a greased 2L or 2 qt. baking dish.
Sprinkle with half the crumb mixture.
Add remaining vegetables, top with remaining crumb mixture.
Bake, covered, at 375°F for 30 minutes.
Remove cover and bake an additional 15 minutes, or until eggplant is tender and topping is lightly browned.

Serves 6.
(Or Alice.)

 

[Wolfias]

Tinfoil Bakes.

Take ground Beef, Lamb, Chicken, Turkey or even Ham.
Potatoes, Onion, Celery or any other vegetable.
Cut into 3/4 to 1 inch cubes. Cut Carrots into 15 thin slices.
Season the Beef with Worcester Sauce,Salt, Pepper Garlic and Parsley to taste.
The Worcester Sauce can be replaced with other sauces
that would compliment the meat you choose.
Place in a double layer of foil, add 1 oz. of water.
fold sealing the all the edges tightly.
Preheat the Oven to 400 Degrees cook for 25 minutes.
depending on the thickness of the patty.
Added bonus no plates to wash if you're careful with the silverware.

 

[VampiricTouch]

Vail, Fauxy and Alice thank you. I have to say, my system was SO happy to have spaghetti instead of that big mac... I was about ready to cry eating it.

I actually do own almost all the tools listed. My wedding guests mistook me as the sort that enjoys the toils of the kitchen. I really just like baking cookies and bread. Not cooking. I can handle baking. It's like lab all over again. follow directions to the T and voila. cookies done.

Either way, the wedding guests have left me a fair amount of gear which includes knives and boards and pots and pans and a crock pot. No cook book with the crock pot though.

Broiler. I know I have one. I just haven't the slightest clue what it does or what to do with it.

I only know how to make a beef stew in the crock pot. And the few things I do know how to do in the kitchen (baby back ribs) take a ridiculous amount of prep work and time that I can't do on a working day. I will check out your suggestions and give it a shot.

I actually don't mind chopping up veggies. I get much more grossed out trying to chop meat and handle meat. I like to eat it. I'm just very disgusted with handling it, I've been known to completely forgo the baby back ribs because I was the one who prepped the meat and felt so gross I couldn't eat it afterwards (which was very sad, because everyone else in the house had a field day with the ribs). I wouldn't mind trying stir fry if someone else handled cutting the meat.

 

[Faux_Pas]

You can get pre-cut sir fry meat, it may take a bit more searching. The stores around me do a meat sale that usually has a lot of it. If cutting things down like that weirds you out, don't be afraid to ask at the butcher's counter if they can cut something up! Saves you the trouble.

 

[MTPersson]

I'm thinking that there's not enough naughty and indulgent recipes on here yet. This is a favourite of mine from a book by Elizabeth David. Oranges are healthy right?

Mousse au chocolatê l'orange - makes 6

Ingredients
4oz chocolate (70% cocoa solids)
4oz egg yolks, well beaten
1oz butter, softened
Juice of 1 orange
4oz egg whites

Method
Break 4 oz of good quality bitter chocolate into squares and put in a fireproof dish in a low oven. When the chocolate is soft, after a few minutes, take it from the oven, stir in 4 well-beaten yolks, then 1 oz. of softened butter, then the juice of 1 orange. Use a Seville orange when in season; its aromatic flavor comes through better than that of the sweet orange.

Beat the 4 egg whites as for a soufflé and fold them into the chocolate mixture.

Pour into little pots, glasses, or coffee-cups. This quantity will fill 6. Put in the refrigerator or a cool larder until ready to serve.

Should you have some orange liqueur such as Grand Marnier or Curaçao, add a spoonful in place of the same amount of orange juice.

 

[thestruggle]

Baby Kale, White Bean, and Tuna Salad with Lemon
(Makes 2 main-dish salads, although I ate like a cup of it and felt full. Yay, kale!)

Ingredients:

5 oz. kale
5 oz. can tuna (I used tuna in water, but the original called for tuna in oil.)
1 can (15 oz.) white beans
1/4 cup finely diced red onion (I left out the onion.)

Dressing:

zested skin and juice from 1 large lemon
1 T mayo
3 T olive oil
fresh ground black pepper to taste

Instructions:

Drain the beans into a colander placed in the sink; then rinse with cold water until no more foam appears and let the beans drain.

Zest the skin (yellow part only) and squeeze the juice from 1 large lemon. Put the juice and zest into a small dish, whisk in the mayo and olive oil and season the dressing with black pepper to taste. Put the drained beans into a bowl and stir in 2 tablespoons of dressing and let the beans marinate.

Drain the tuna and finely chop the red onion. If desired, rinse the baby kale with cold water in a salad spinner and spin dry or dry with paper towels. (Some kale may not need to be washed, but I like to crisp it with cold water.)

Toss the baby kale with enough dressing to moisten all the leaves, then toss in the beans and red onion. Gently mix in the tuna, season the salad to taste with salt and fresh ground black pepper and serve.

You can make this overnight, but it's best made fresh.

 

[thestruggle]

I threw together a thing last night that doesn't really have a recipe, but I'll try to at least list what I used and what I did.

Crispy Tofu and Broccoli in Ginger-Garlic-Lemon Sauce?

Ingredients:

1 package of extra-firm tofu (the kind I get is 14 oz.)
Hot water
Salt
Oil (I used boring old vegetable oil. Just don't skimp on it for frying the tofu!)
Some broccoli cut into bite size pieces, as much as you want or need to feed however many people are eating
2 cloves garlic, grated
Piece of ginger, I used one about 2 inches long and 1 inch wide or so
1 lemon, zest grated if desired

Instructions:

Slice the tofu into 3/8 inch slices. Put hot water into a bowl, add the salt and let it dissolve. Place the tofu in the bowl for 15-20 minutes. Take out and pat dry with a paper towel.

Heat oil over medium-high heat in a cast iron skillet (or whatever skillet, I just think they fry the best). Place the tofu in the pan, being careful not to crowd it. I did this in two batches. Once one side is a deep golden brown, flip over. The second side takes much less time to cook. Be forewarned that the oil will hiss and spit at you like it hates you. Put the tofu to drain on paper towels.

Let the pan cool a bit and pour off some of the oil. Heat the pan over medium-high heat and toss in the broccoli, scooting it around until it's cooked crisp-tender. The next part moves kind of fast! Throw in the garlic and ginger (and zest, if using), letting it get nicely aromatic (which really only takes like 20 seconds or so, 25 maybe) and then squeeze the lemon over the broccoli. Don't worry about the seeds, you can pick them out later. If this really bothers you, squeeze the lemon beforehand. Tear the tofu slices in half and throw them into the pan, and mix everything together. Serves 2 or 3, or 1 if you're greedy.

You could do any number of things with this recipe. Use orange juice and zest instead of lemon, add in chilies, throw in some fish sauce or mirin or rice vinegar - the options are endless. The most important part is that the tofu is crispy and tastes awesome!

 

[thestruggle]

I just made potage parmentier! And it's insanely good. Wow. Too lazy to type out the recipe but here. I barely used any cream at the end, I didn't think it really needed it, but of course you could if you wanted to.

 

[thestruggle]

I REALLY want to start making soups!

Make that one! It's so freaking good. I was actually kind of skeptical about it but it's so cold out that I talked myself into it. Really glad I did.

 

[Light Ice]

I would appreciate any/all paleo inspired recipes. I've been doing alright, and will post some of my own, but here's a request.

 

[thestruggle]

Heading to the farm stand tomorrow morning to get potatoes and leeks!

Yayyy! One thing I will mention about that, make sure you cook the leeks pretty low, and stir them a lot. A few of mine browned too much. The soup still tasted awesome, but if you're really sensitive about burnt stuff then just be forewarned they cook fast.

 

[thestruggle]

Good to know! I've never cooked with leeks before so...

I hadn't either until a year or so ago. Also when it tells you to clean them really well, make sure you separate the layers. They get dirt in the weirdest places. And don't use the dark green part. I always have a lot of trouble with that when they tell you to get rid of the leafy part, it seems so damn wasteful. Maybe they can be saved for stock? I dunno.

 

[thestruggle]

I'm still sick. So I made a thing, and it's good. There's really no proper recipe for it, so... meh. Oh, and you need a crockpot for this one. I guess you could try to make it on the stove, but I don't wanna look up how to adapt it right now. Sorry!

Panang Lentils and Sweet Potatoes

Ingredients:

1 lb. lentils, about three cups
Two sweet potatoes, chopped into 1/2 in. or so pieces
Onion, diced (how much you use is up to you. I'm not an onion fan so I used like a 1/4 of a white one.)
4 oz. of panang curry paste (I get this in 4 oz. cans at the Asian food market. That and green curry paste - if someplace by you sells this stuff, buy a ton! It's awesome.)
1 grated/minced/pressed garlic clove
Some grated fresh ginger, for preference
4 cups of broth to your preference, chicken or vegetable

Throw all this stuff into your crockpot. Put on the lid and turn the heat to high. Let it cook for about 3 1/2 hours or until the liquid is absorbed, while you lounge pathetically on your couch. Or maybe you'll go run a marathon, who knows! When it's done, serve it with rice. I use basmati, myself. I roasted some Brussels sprouts with olive oil with this, and it was good. Ta-da!

 

[thestruggle]

(btw, I'm making this right now...I've been trying to eat more sweet potatoes, so...I just hope I cut them small enough...)

I just saw this! I hope it turned out okay. I probably should have said that it makes a TON - I was still eating it like a week later, but oh well. Next time I'll freeze, maybe, although potatoes don't always freeze well.

I made enfrijoladas on Friday and they were really good. It's a Rick Bayless recipe, so it's kind of persnickety but meh. Here it is. You could always use the variation he suggests - chipotle in adobo - instead of chorizo to veg it up. Just make sure you actually steam the corn tortillas. It's been awhile since I have and I had to use a makeshift one - metal colander over boiling water and it wasn't airtight. Thus, my tortillas were stiffer than I wanted them to be, boo.

I also made a tempeh "BLT" salad earlier this week, but I left out the tomato. I used a different kind of kale, but it was still good. Here's that one. I marinated the tempeh in soy sauce, rice wine vinegar, sesame oil, garlic. It was awesome.

 

[thestruggle]

Rick Bayless is a god. I have his Mexican Everyday book and love love love it.
ANYHOO, I also love tempeh, and try and get it in everywhere. Protein, fiber, and noms!
So there.

Also, I didn't like your lentils thing, but I learned that different lentils cook really differently, so I might have used the wrong ones.

Ah, shit, I knew I forgot to add in which ones I used. I can't even remember now. But yeah, that makes a big difference. In fact, I think the ones I used were these fancy ones someone gave me from an Amish store in the southern part of the state. So, probably some weird lentils. Boo, sorry!

I do really like him, I also like watching his show. He just seems so nice. The store closest to my house finally started stocking tempeh so I'm getting it more. I used to have to trek to the stupid, self-righteous co-op for it and thus didn't get it very often.

 

[thestruggle]

I've never seen his show, which makes me sad. I should see if I can get it online somehow. I did see him on Top Chef Masters, though.

Trader Joe's, Whole Foods, and even my local Star Market carry it (yeah, that last one is surprising). Its so much easier to work with than tofu. Tomorrow I'm just going to saute some with celery and veggies and sauce and serve over quinoa.

Ahhh, I saw him on that, too! That showed a little more of a snarkier side. I could be forgetting it wrong, though. His show is neat. I like watching him travel, he's very respectful of culture and always points out that he can't make the food as well as the original creators. Those enfrijoladas were yummy, I've never made that kind of black bean sauce before. I like Chinese black bean sauce, though.

It is! Tofu is a pain in the ass. The only way I make tofu now is that crispy tofu I posted before. It's good but it's not as good as tempeh. Also, tofu spits up oil at you like it wants to scar your face.

 

[thestruggle]

I made this, even though it's getting warmer and I really am craving lighter stuff. It was fast, and good, so here!

Eggs Baked in Cream

Ingredients:

1 leek, white and light green parts, chopped/diced/however you like them
As many eggs as you want or can fit into however many ramekins, for whoever is eating
Cream (enough for 2 T. per egg)
Harissa or chili garlic sauce or sriracha
Fresh herb of your choice
Oil + butter

Instructions:

Preheat oven to 400 degrees - make sure you have a rack in the middle of the oven. Heat a skillet over medium heat. Add some oil and butter to it, enough to caramelize however many leeks you're using. Add the leeks and sprinkle them with salt to help rid them of excess water. Cook over medium-low to low heat until soft and brownish, around 20 minutes. You want them caramelized, so if they start burning lower the heat. When they're done, grease however many ramekins you're using. To the bottom of each, add leeks in an even layer. Spread over harissa/chili sauce/sriracha, to your taste. Carefully crack the egg in each ramekin. Pour about 2 T. cream over each egg, enough to cover the white. Sprinkle with chopped fresh herb of your choice - I used thyme this time (heh). Place in the oven for 8-12 minutes, or until white is set. It takes me about 10 minutes for them to be done with a nice yolk for dipping toast into. Remove carefully from oven - hot! - and serve with toast fingers. Yay!

 

[Bert_Fegg]

This is a recipe I posted in the journals section of another website many years ago - since those journals have now gone west I thought I'd rehome my baby here

Mango Cheesecake

Jul 27, 2010

This is a variation on an extremely simple dessert, which I'll tell you about first. Warning! It's as simple to make as it's delicious as it's fattening. Read on at your peril

Note: I cook in the GAHATII* style, which eschews such restricting concepts as measurements, timings etc and encourages improvisation and spontenaity - Sometimes also known as the SWAG** style. Anyway on with the recipe



1) Mangoes and Cream (If it has a more formal name I don't know it)

Ingredients:

A slack handful of blanched almonds

A pint of Double cream

A large tin of Mango pulp or a couple of tins of sliced mangoes, drained and pureed.

Chilled beer or white wine (optional)

Method:

Crack a bottle and take a swig, repeat at regular intervals throughout.

Roast the almonds in a skillet or heavy bottomed frying pan over a low heat until a couple of shades darker than they started. You could probably also do this in the oven. [update - You can do this in the oven] Set aside and allow to cool.

Beat the cream with your implement of choice until it's as stiff as you like it.

Stir in the mango puree

Transfer the mixture to a serving dish

Crush/coarsely chop the roasted almonds and sprinkle on top

Devour



2) Mango Cheesecake

Ingredients:

Digestive biscuits or similar

Unsalted butter

Philadalphia cheese

Gelatine or Vege-gel

Fomage frais or Creme fraiche

An egg white, beaten stiff

Lemon juice to taste

Mangoes and cream, mixed as above, hold the almonds for the moment

Method:

I'm assuming everyone reading this can make a cheesecake base, so do that and refrigerate it.

While the base is chilling, grab a beer and do likewise.

While you're doing that, read the instructions for the vege gel, if that's what you're using. It's very different to gelatine. Also needs mixing in with extreme vigour to get a smooth texture

You have two options at this point. Make up the filling with all of the ingredients, in which case I'd hold the lemon juice. Or make the filling with the philly, creme fraiche, lemon and egg white and use the mango as a topping. It's a six and two threes option

So: whatever comprises the cheesecake filling, drop it into a bowl and beat with your tool of choice until smooth. Start with equal volumes of Philly and Fromage Frais/Creme fraiche/All three and adjust to your taste. A favourite dish is always a work in progress

Next make up whatever it is you're going to set it with, pour into the filling mix and mix well - an electric mixer pays dividends if using vege gel. If using a balloon whisk then keep going until your forearm muscles go into spasm

Take base from fridge, pour in filling and return to fridge, if using the mango mix as topping then add this after about an hour.

Leave for a couple of hours to set, sprinkle on the roasted almonds, and then apply your snout to the trough

Bon Appetit



P.S. Depending on how tart, or otherwise, you like your cheesecake a tablespoon or so of honey is also an option. Can't imagine how I forgot this.



*Grab A Handfull And Throw It In

**Scientific Wild Arsed Guess

 

[Bert_Fegg]

I made this, even though it's getting warmer and I really am craving lighter stuff. It was fast, and good, so here!

Eggs Baked in Cream

Ingredients:

1 leek, white and light green parts, chopped/diced/however you like them
As many eggs as you want or can fit into however many ramekins, for whoever is eating
Cream (enough for 2 T. per egg)
Harissa or chili garlic sauce or sriracha
Fresh herb of your choice
Oil + butter

Instructions:

Preheat oven to 400 degrees - make sure you have a rack in the middle of the oven. Heat a skillet over medium heat. Add some oil and butter to it, enough to caramelize however many leeks you're using. Add the leeks and sprinkle them with salt to help rid them of excess water. Cook over medium-low to low heat until soft and brownish, around 20 minutes. You want them caramelized, so if they start burning lower the heat. When they're done, grease however many ramekins you're using. To the bottom of each, add leeks in an even layer. Spread over harissa/chili sauce/sriracha, to your taste. Carefully crack the egg in each ramekin. Pour about 2 T. cream over each egg, enough to cover the white. Sprinkle with chopped fresh herb of your choice - I used thyme this time (heh). Place in the oven for 8-12 minutes, or until white is set. It takes me about 10 minutes for them to be done with a nice yolk for dipping toast into. Remove carefully from oven - hot! - and serve with toast fingers. Yay!

This looks absolutely gorgeous. I'm going to buy some ramekins and get a girlfriend, just to feed her this.

 

[Britwitch]

Thanks for all the awesome recipes, have finally gotten around to updating the recipe list at the start of the thread!

Summer's on the way - I know I'd love some new marinade recipes ready for BBQ season...

wink wink, nudge nudge