28 April 2009

Oeufs cocotte with curried leeks

Pour mes lecteurs en français, vous pouvez trouver cette recette ici. Je ne l'ai pas vraiment changé : j'ai utilisé du vin blanc et j'ai saupoudré de paprika doux au lieu du piment. En attendant plus de recettes, vous pouvez aussi découvrir mon nouveau convertisseur (plus bas à gauche), widget que j'ai piqué chez Equal Opportunity Kitchen (merci Psychgrad et Giz!).


Despite desires to the contrary, my CSA had not yet started to reflect spring. We're still being regaled with such winter lovelies as pounds and pounds of turnips, dried lentils and the like. Not that I'm complaining. I'm just looking longingly at strawberries, that's all.

Still, there's one winter vegetable (actually almost an all-year vegetable) that it's pretty hard to get sick of and that's leeks.

A little while ago when I posted this delicious Lemon Red-Lentil Soup, I photographed it with Oeufs cocotte à la fondue de poireaux from the blog Papilles & Pupilles. I'm at a loss at to how to translate the name of this dish (any suggestions?), but Jessica from Apples and Butter has asked for the translated recipe, and that would be my pleasure.

For 4 people

4 eggs
4 leeks
2 Tbsp crème fraiche (or heavy cream, or sour cream, or you can skip this if you're watching your weight)
2 shallots, minced
3 Tbsp white wine
1/2 tsp curry powder
1 Tbsp butter
a pinch of paprika (Anne uses piment d'Espelette, which you can try for a version with some heat)
salt

Wash leeks well and cut into round slices.

Melt butter in a frying pan and add the shallots, letting coo
k 2-3 minutes while stirring. Add the white wine, curry powder and salt (to taste). Cover and let cook around 20 minutes until the leeks are soft.

Preheat the oven to 350F/180C. When the leeks are done, remove from heat and add the crème fraiche. Divide the leek mixture into 4 ramkins and crack an egg on the top of each one. Sprinkle a little paprika on top and place ramkins in a baking pan that you have filled 1/3 of the way up with water.

Place in the oven and cook 15-18 minutes, depending on how runny you like your eggs. Serve and let everything melt wonderfully in your mouth. You'll make your taste buds very happy :-)


Other yummy recipes with leeks:

Honey Roast Chicken with Leeks
Potato Leek Soup
Salmon with Winter Leeks


I'm submitting this recipe to Bookmarked Recipes, which is being hosted this week by Gloria of Cookbook Cuisine.


Click on the logo for the rules and how to participate...

Last, but not least, there's a new feature on my blog: if you scroll down on the left you'll find a converter that should help convert basic cooking measurements! Yay! (Thanks Psychgrad and Giz for the idea that I shamelessly stole off from Equal Opportunity Kitchen.)

13 comments:

Katharine said...

Can't wait to try this one - with you I hope this summer! What a scrumptious looking and sounding brunch dish. Thank you for translating and posting it - all the flavors are delectable in themselves, so,together....mmmm, divine! Love, Mom

Rosa's Yummy Yums said...

Delicious! Curry and leeks, that's a gorgeous combo!

Cheers,

Rosa

Katharine said...

PS - making the lemon lentil soup for dinner tonight (thanks for reminding me where to find the recipe), with Puree tomate sechee that someone gave us for Christmas :) The soup tastes wonderful - a tiny bit sweet and very flavorful. Yum!

Cicero Sings said...

Oh, we LOVE leeks in this house. I tried a similar recipe once but without the curry. The curry would make this egg dish even better.

Hopie said...

Mom - It's definitely perfect for brunch, very yummy. Glad you enjoyed the lentil soup. I bet it was good with that purée de tomate séchée!

Rosa - Indeed it is! It instantly became one of my favorites.

Cicero - Can't blame you for loving leeks. The curry does add a nice flavor.

Sam said...

Fantastic! It just needs some bread to dip in!

Ivy said...

I love leeks and must try to use them more often. This sounds like a perfect combination of ingredients.

Psychgrad said...

Pas de probleme... Je l'ai trouve a un autre blog moi-meme (ignore my lack of accents - my laptop isn't great with alternative characters).

Je viens de recommencer un cours de francais - vraiment, je devrais practiquer plus regulierement.

My egg use pales in comparison to this.

Cicero Sings said...

Your Mom is studying to be a homeopath ... how interesting! I'd love to learn more myself. Does she do it by correspondence or is there a school near by where she lives? Our breeder's sister is a homeopath and lives right in the very settled area we live in ... probably why our breeder went that route. I'm getting a book on how to treat your cat and dog by homeopathic methods. Diane Schuller also gave me a list of "ingredients" to have on hand and I'm hoping the book tells me how to use them. The book should come any day now. The medicine I got for Parvo is a homeopathic concoction called Parvaid and combined with another concoction Vibactra, should help me through in a pinch. Not cheap but then neither are vet bills.

Ian Billinghurst, a vet from Australia, is the one most quoted on the raw food diet ... sort of the guru. He has a web site. Once people see how much better their dogs and cats do on raw food, they never look back.

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Hopie said...

Sam - Yes, perfect with a crusty baguette !

Ivy - I'm definitely for using leeks often, especially since they're in season so much of the year.

Psychgrad - C'est cool que tu as recommencé des cours et que tu vas pouvoir commenter en français maintenant ;-)

Cicero - She has class for it once a month in New York City, which is about 3 1/2 hours away from her. She goes in for the weekend usually. I'll have to look up Ian Billinghurst's website. Thanks!

Ruth E said...

This looks divine! What a fab dish!

Thanks for sending it into bookmarked recipes!

Hopie said...

Ruth - Thanks! I'm coming over to check out your blog :-)