Tag Archives: brunch

L’oeuf coccotte

31 Mar

“March comes in like a lion and goes out like a lamb”, but not in the Pacific Northwest… although I wish that were the case.  The weather here has a life of its own and likes to play mind games wtih meteorologists and residents.

What better way to end March and begin April than with l’oeuf coccotte, a classic French dish in which the egg is baked in a ramekin, and somewhat submerged in a creamy base.  The recipe for oeufs coccotte is quite simple and requires egg(s), cream, grated cheese, and seasonings.  However, Claire, my sister, provided a fancy recipe by using Béchamel/white sauce as a base instead of cream.  Photo of the yummy dish and the ingredients below are her compliments.

L’oeuf coccotte

1 tbs butter
1 tbs flour
3/4 c milk, warm
ham, chopped
cheese (your choice)
herbs (oregano or your choice)
salt, paprika, and nutmeg

Melt the butter, then stir in the flour.  Cook until a paste forms then add the warm milk.  Continue stirring until the sauce thickens.  Season with salt, paprika, and nutmeg.  Pour sauce into a ramekin (or a round baking dish) then crack an egg over the sauce.  Add your choice of cooked meat.  Sprinkle with your choice of cheese and herbs.

Smile and serve with toasts.

Merci beaucoup, ma soeur!  Il semble délicieux.

Easy like Sunday Morning breakfast

1 Sep

However, it’s Monday plus this piece should’ve been published last Sunday. Yesterday, we were supposed to have a proper British breakfast but we didn’t have any sausages so bacon was used to replace the meat tubules. American-British as I called it or “hybrid” as Cesar, Ryan’s good friend, labeled it. The breakfast of cardiac arrest proportions were intended for the boys: Ryan and his comrades from his UCSB days, Cesar and “Duke”, who visited for the weekend and joined us for the annual gaming convention, PAX.


Yesterday’s brunch consisted of bacon (ooooh, bacon), eggs fried in bacon fat (only 1 each was allowed—that’s as much as I’d let them indulge), eggs fried in butter (they could have had as many as they please but they only chose to have 1 each), baked beans, tomatoes, and naan (I didn’t have time to bake and it’s the only kind of bread we had available). Their visit was unfortunately on the short side but another’s planned for the future so yay!


Back to the topic at hand… the breakfast—brunch, really— I’m referring to in this entry is Banana pancakes!



In the photo:

Mixed dry ingredients (see bowl):

1 cup of whole-wheat flour

1 ½ cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp grated nutmeg

1 tsp salt

2 tablespoon granulated sugar

Wet ingredients:

2 cups of buttermilk

2 eggs

6 overly ripe bananas (they were left in the fridge to ripen)

Not pictured:

6 tbs melted butter


Mash the bananas.


Ingredient by ingredient, stir wet ingredients into dry ingredients until just combined. So, first I made a well and poured the buttermilk, then the melted butter, followed by the beaten eggs, and lastly the mashed bananas. Stir gently, don’t beat.



Heat a griddle over medium heat until hot. Drop batter, amount to your discretion and desire, onto the hot pan.


Be patient and wait until bubbles form on the pancakes, which won’t take very long.


Flip and cook for a couple of minutes more (longer if needed, of course).


Let your creative juices flow and arrange your pancakes with whatever garnish and toppings you wish. For us, it’s whipped cream, maple syrup, sliced almonds, and grated coconut. Yes, coconut. It’s what will please my lovable Beast.


Here’s a profile shot of the garnished banana pancakes.


Here’s a hoisted-over-Ryan’s-head aerial shot.


They were yummy and worth the mess I made (not pictured).

Happy Labor Day!



Countdown to Page Ahead Children’s Literacy Program’s annual dine-out event, Dish Up Literacy, happening throughout Washington State on September 18, 2008. 17 more days!

A crêpe fascination

20 Jun

The crêpe queen in the family is Claire.  While in Poland four years ago, a young French woman in her volunteer teaching group taught her and the other volunteers how to make the popular French pancake for a cultural event.  Claire’s story is that there’s no way she could not have learned how to make it—after making a hundred of it for the event, she was bound to memorize the recipe and technique.

Claire is so good at making crêpe that at the time, I settled for making good ol’ ordinary pancake.  Why compete with a good thing.   Her crêpes always turn out great; mine would turn out edible but certainly not great.   A favorite dessert crêpe which she makes is rolled crêpe stuffed with Nutella and dusted with powdered sugar.

Well, Claire doesn’t live near me so if I want crêpe, I have to make it.

So I did.

Here’s my crêpe in the making (or as I see it, desperation and yearning in the making).

The finished product sans adornment.

The finished product topped with hazelnut cocoa crème and garnished with desiccated coconut (I had Ryan in mind when I added the coconut).

I think it’s not bad.  I’m sure my sister would give it two thumbs way up if she got to taste it for herself. Because I got to taste it and I sure am giving myself two thumbs way up.