Tag Archives: ramekin

TYCMiaR, part IV: personal spoonbread

My dear friend Sai has been telling me how much she loves my “things you can make in a ramekin” posts, and I must admit, it’s been a while. So, I got to thinking: what did I want to do for the next post? There are so many things! Sai and I have been going over the possibilities all morning. Finally, though, I hit on this: we’re having the last of my mother’s (amazing, stupendous, best-ever) fried chicken for lunch today. Why not keep it Southern and go with a little spoonbread? Little, being the operative word here.

So, I scoured the internet for ideas, tweaked a recipe, and came up with these beautiful, tiny, lovely corn cakes. They’re soft, sweet, and oh, so tasty. Studded with corn kernels and bursting with silky, sweet Southern flavor, this cake is a must-have for all those “supper for two” nights. It also works well as a cold breakfast cake the next morning, with a little cream and brown sugar on top!

Pheasant’s corn spoonbread

Makes two ramekins’ worth

1/4 c plus 1 tsp yellow cornmeal

1/3 c creamed corn

2 tbsp sour cream or mayo

1 tsp sugar or honey

1 1/4 tbsp water

1/8 tsp baking powder

1/8 tsp baking soda

scant 1/8 tsp cayenne

scant 1/16 tsp salt

Preheat your oven to 350°F (176°C.)

Spray two 6 to 8 oz ramekins with Pam. In a small bowl, mix together the dry goods, stirring thoroughly. Add in the corn, sour cream or mayo, and honey if you’re using it. Mix it all together, divide between the ramekins, and place in the oven for 20 minutes.

When the timer goes off, check the cakes. Insert a toothpick. If it comes out clean, they’re done. If not, give them another four or five minutes.

As soon as the ramekins have cooled, you can dig in! Drizzle them with honey or chipotle compound butter. They’re even tasty just as they are, of course! 

On a related note, what are your favorite types of Southern food? I love cornbread, mashed potatoes, and fried chicken! Fried chicken is definitely my favorite…on a related note, am I the only girl north of Dixie who enjoys her fried chicken doused in hot sauce?



Filed under Baking, Ethnic

Ramekins, part II

Isn't that just beautiful?

M is really sick today…poor thing. We woke up at six to hear the fire alarm in our building going off, and ended up standing outside until about half past, waiting for the fire department to check it out. Turns out, there was no fire. Go figure.

I want to tell you all about how much I love and crave spicy, though. It’s so delicious! Especially chipotle…I have a special place in my heart for chipotle anything, most certainly anything chipotle with a creamy texture. So, last night as I was lying in bed, craving spicy, I asked myself, why don’t I just make myself a healthy, spicy, delicious breakfast?

So, I mentally checked off things in our fridge that would be delicious spicy: egg, broccoli, onion, garlic, and cheddar. “Hold up…cheddar? How can that be healthy?” Everything in moderation, pheasants. This most certainly won’t be drowned in cheese.

And wow, pheasants, it turned out well. The cheddar was just pungent enough to lend the chipotle and broccoli some well-needed flavors, as well as offsetting the bite of onion and garlic. The broccoli cooked up nice and soft, but not too soft, with a great crunchy, spicy flavor. I served mine with a piece of Dave’s Good Seed bread and a cup of fat-free milk to make it a meal. It was most definitely a lovely start to a rainy day.

You can easily use pre-shredded cheddar, but we had a block of it, so I cut mine into tiny chunks. If you don’t have a blender or don’t want to bother, just chop everything very finely.

Spicy Broccoli and Shirred Eggs

1 egg

approx. 2/3 c broccoli

1/2 chipotle chili pepper (use less if you’re not a fan of spicy)

1/4 tsp adobo sauce (comes with the peppers)

2/3 ounce of cheddar

black pepper and cayenne to taste

1/2 tsp heavy cream (optional)

Preheat your oven to 350°F (191°C.) In a small, 6-8 ounce ramekin, spray Pam, or very lightly butter. Coat the inside with a dusting of finely-ground cornmeal.

Place the broccoli, chipotle, half the cheddar, and adobo into a small hand blender (I used a Magic Bullet.) Pulse until it’s at your desired consistency. I kept mine chunky, but if you blend it until it’s smooth like guacamole, I can imagine it would be good, too.

Spoon the broccoli mixture into the ramekin, filling it about 3/5 up, or more. Crack the egg on top, and place into the oven for 8-10 minutes. When the time is up, take out the ramekin, and pour the cream over the top of the egg, sprinkling on the last bits of cheddar. Replace in the oven and bake for another 10 minutes, or until the white has cooked through. Enjoy!

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Filed under All things eggs

Things you can make in a ramekin, part I

Pheasants, I have glorious news for you! Today, M and I went to the Seattle Premium Outlets and we got two of the most beautiful little ramekins from Le Creuset (in Cobalt and Cherry, if you’re curious.) Thus sparked the idea in me of a little series I’m starting, called “things you can make in a ramekin.”

To start with, pheasants, what is a ramekin?

This is a ramekin.

Well, it’s a little round bowl, like a tiny pot, without a lid. Generally, they’re made of ceramic. The term itself (French, ramequin) is from the Middle German and Dutch via French. From what I’ve researched, it seems like a tie between them, because root words in Middle German and Middle Dutch that seem to have become the term ramekin meant “little cream” or “toast,” respectively. Why, I’ve no idea. Mostly, they’re little glazed dishes for baking, serving dips and utilizing as little snack bowls. However, M and I sat down when we got home and I had an idea: these small dishes are so handy with their (usually) single-serving sizes; why not come up with some recipes for ramekins that will help create easy, delicious and beautiful meals, personalized to each individual?

To begin the series which, I hope, will help you find new and exciting ways to eat your breakfasts, lunches and suppers, I want to tell you how much I love anything in its own “personal serving dish.” Small amounts of food in small dishes is one of my most favorite things, hence why today I’m making a shirred egg for breakfast and an oatmeal cake to go with my lunch.

First, I’d like to point out the wonderful things about shirred eggs: they’re easy, tasty, and you can pile vegetables underneath them to make them significantly healthier than just an egg in a ramekin. Also, for all you college students, shirred eggs are quick and easy, with minimal cleanup (no pan and spatula to wash!) Serve it up with some strong tea and toast soldiers (toasted bread cut into long strips) and you’ve got yourself a beautiful European breakfast fit for royalty.

As for baked oatmeal, it’s healthy and lovely. It can be sweet (I love sweet!) or savory (cheese and chives, anyone?) Once you’ve got the basic recipe down, I’m of the mindset that you can do just about anything with them. Bake up five or six and set them in the fridge to grab for breakfast when you’re in a hurry!

Pheasant’s Baked Oatmeal

1/2 c. oats (not the minute oats or flavored, packaged stuff)

1 tbsp fat-free cream cheese

1/8 c. 2% milk

1/2 tsp cinnamon

1/2 tsp vanilla extract

First, Pam your ramekin well so nothing sticks to it. Preheat your oven to 375°F (about 191°C.) Then, in a regular bowl, mix up the oats, cream cheese, milk, cinnamon and extract. If you want an easier time mixing in the cream cheese, you can nuke it a bit. Alternatively, if you’re worried about sticking power (as I was) you can take about a teaspoon’s worth of oats before you mix and pulse it in a spice grinder to make an oat flour. Once all this is done, stick the ramekin in the oven and bake for 15 to 20 minutes. Let it sit for a moment, then, enjoy!

Because the caloric and nutritional counter I use is currently down, there’s no nutritional information included. However, this recipe has about 231 calories.

Shirred Eggs, Pheasant Style

1 egg

1/2 tbsp heavy cream

A few pinches hard, white cheese (maybe 1/2 tsp)

1/2 c. spinach

2 tbsp salmon, raw

1 tbsp onions, chopped

1 tbsp green onions, chopped

If you don’t have the salmon and onions (I actually used about four tablespoons of lomi salmon for this) you can definitely substitute it for tomatoes, onions, cheese, or whatever else you like eating with your eggs.

Preheat your oven to 375°F (191°C.) Pam your ramekin well (we don’t want sticky messes!) then, place the salmon, onions and spinach in the bottom. Crack an egg over it. Stick this in your preheated oven for about nine minutes. Then, take it out and drip the cream over the top, as well as any seasonings you like (I used cayenne and sea salt) and the chees. Stick it back in the oven for 10 to 12 minutes (ten will yield a runny yolk, whereas twelve will give it more firmness.) Take it out and let it sit, then enjoy!

Servings: 1 ~ Calories: 150 ~ Fat: 9g ~ Carbs: 3g ~Protein 12.5g ~ Sodium: 93m

Note: I have decided that shirred eggs done this way is most definitely my favorite breakfast of all time. The mix of salmon, onions, spinach and egg made for such a savory, flavorful and beautiful meal, I could hardly wait to make it again the second I’d finished it!

Questionable content:

What types of foods would you like to see me mini-fy and make inside a ramekin?


Filed under All things eggs, Pastas, grains and oatmeal