A Well Loved Cookbook {Recipe: Shirred Eggs}

 

Shirred Eggs served with toasted focaccia strips.

While my mother's go to cookbook seems to be Craig Claiborne's NYT Cook Book, my mother-in-law's was The French Chef Cookbook by Julia Child. The fun thing about the Julia Child's cookbook is it follows the recipes she demonstrated on her PBS cooking show of the same name. Episodes of The French Chef can be viewed on YouTube. 

My mother-in-law's well loved cookbook

Shirred Eggs

This recipe is adapted from my mother-in-law's The French Chef Cookbook by Julia Child.

For each serving:

1 teaspoon butter, softened

2 eggs

2 tablespoons heavy whipping cream

1 to 2 tablespoons Gruyère cheese, grated

1/2 teaspoon chopped chives, optional

Flaky sea salt and fresh ground pepper to taste

Preheat oven to 375ºF. Place 6-ounce size ramekin (or ramekins, if making more than one) on a baking sheet and bush bottom and sides of ramekin with softened butter. Carefully break the 2 eggs into the prepared ramekin. Spoon heavy whipping cream around the eggs, trying to keep yolks towards the center. Sprinkle top of eggs with salt and pepper, then cheese. Top with chopped chives, if using. Place baking sheet in preheated oven and bake for 10-12 minutes, or until yolks reach desired doneness. Serve with toasted bread cut into strips for dipping into the egg yolk.

Bon Appétit!

More Sweet Summer Memories {Recipes: Berry Ice Cream, Vanilla Ice Cream, and Red White and Blueberry Terrine}

 

Both my husband and I have happy memories of enjoying slices of Neapolitan ice cream with it's layers of strawberry, vanilla, and chocolate on hot summer days. For me, it was always a treat my grandmother served. I imagine she did so because it is a quick treat to keep a house full of grandchildren (there were 14 of us!) who would all come and visit during the summer, happy. By serving the layered ice cream, at least one layer of flavor would be each grandchild's favorite. I didn't really care for the artificial tasting strawberry flavored layer, so I'd eat that one first. Never did any of us say we didn't like any part of it!

Unlike the strawberry ice cream I had as a child, I love homemade strawberry ice cream made from fresh strawberries. Someday I will make a Neapolitan ice cream with homemade strawberry, vanilla, and chocolate ice cream, but for the Fourth of July, I think strawberry, vanilla, and blueberry are fitting. 

Berry Ice Cream

This recipe can be used for a single berry ice cream or a mixed berry ice cream

1 cup (4 ounces) chopped strawberries, blueberries*, raspberries and/or blackberries 

1 tablespoon lemon juice

2/3 cup sugar, divided

3/4 cup whole milk

1-1/2 cup heavy whipping cream

1 teaspoon vanilla

Red and/or blue food coloring(optional)

In a small bowl, gently stir together berries, lemon juice, and 1/3 cup sugar. Cover and allow the berries to macerate in the juices for 2 hours. 

In a medium bowl, stir together milk and remaining sugar. Continue stirring until sugar is dissolved, about 2-3 minutes. Add berry mixture, juices and all, and vanilla and stir, making sure all sugar is dissolved. Sparingly use food coloring for deeper colors. Natural berries make for very pale colored ice cream. 

Process ice cream according to your ice makers instructions. For mine, the ice cream is processed in the maker for 20-25 minutes, or until it becomes very thick. Transfer to a quart size airtight container and freeze until firm, about 2 hours. 

*Note: Frozen wild blueberries are perfect for this ice cream and not chopping is needed, as there are very small. 

Vanilla Ice Cream

3/4 cup whole milk

2/3 cup sugar

1-1/2 cup heavy whipping cream

2 teaspoon vanilla

In a medium bowl, stir together milk and sugar. Continue stirring until sugar is dissolved, about 2-3 minute. Add vanilla and stir well.  

Process ice cream according to your ice makers instructions. For mine, the ice cream is processed in the maker for 20-25 minutes, or until it becomes very thick. Transfer to a quart size airtight container and freeze until firm, about 2 hours. 

Both ice cream make about 1 quart of ice cream each. 

For Red, White and Blueberry Ice Cream Terrine

Although time consuming to make, this makes for a very pretty dessert for Fourth of July!

Line an 9"x5" loaf pan with plastic wrap or parchment.  Start by making blueberry ice cream from above recipe. Spread all but about 1/2-3/4 cup (left over ice cream can be used for taste testing:) of the blueberry ice cream into the bottom of the prepared loaf pan,  allow to freeze until firm-about 2 hours. Next, prepare vanilla ice cream from above and spread all but 1/2-3/4 cup on top of the blueberry ice cream and freeze again until firm. Repeat one more time, using strawberry ice cream from above on top of the vanilla ice cream.  After terrine is frozen solid, cover top well with plastic wrap or foil, turn over and run bottom of loaf pan under hot water for 3-4 seconds to loosen (you can actually feel it loosen). Turn back over, remove plastic wrap or foil covering the top, then turn out onto a tray or platter. Remove parchment or plastic wrap, slice and serve. 

Happy Fourth!