These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
8 large eggs
1 cup Farm & Larder crème fraîche
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.
Alongside autumn all-stars like Romano beans, heirloom tomatoes, zucchini and sweet corn, this week’s delivery trumpets the arrival of another fall favorite: fresh-picked apples from our own orchard here at Bella Luna! Enjoy a fun mixed variety of those this week, as well as beautiful golden Chanterelle mushrooms, Pain au Levain bread, and eggs from our heritage breed laying hens, plus a bevy of fragrant herbs and a bounty of greens that includes pea tendrils, escarole and Chioggia radicchio, all ready to incorporate into your own favorite meals of the fall season.
Here are a few recipe ideas for the week:
Radicchio Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over greens or roasted vegetables!
Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
This smoky sauce is wonderful slathered on grilled bread.
3-4 red spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.