Need ideas for things to cook in Ramekins
I just ordered a set of 6oz ramekins and I'm looking for some suggestions of savory dishes, soups, or desserts I can cook in them.
Off the top of my head, lava cakes, apple crisp, mac and cheese, quiche/frittata...what else?
I recently made these coddled eggs with pate' from Around My French Table.
Here's a thread I started about escargots in ramekins. I wound up never making them for (now late) MIL but it's still on my list. This jumps around to various techniques but still a number for ramekins.
A range of popular Italian side dishes that doesn't seem to have gotten picked up to any great extent in the US are the "sformati" (meaning they get un-molded). They are un-fussy vegetable souffle/mousse/gratins/custards. You can make them with almost any type of vegetable, and there is often a cheese involved.
Eg. Tomato and ricotta
Carrot and parmesan
Cauliflower and pecorino
Asparagus and fontina
or you can do vegetable combos like
Mushroom and potato
Squash and… peas? onions?
The possibilities are infinite.
They can also be served as appetizers.
Just search on "sformato di…"
I think the English term would be "mold", which may have had an effect on the diffusion of this sort of dish. "Sformato di asparagi e formaggio" sounds more appetizing than "asparagus and cheese mold".
Thank you for bringing these "sformati" to our attention -- I like the idea. Again I went to Google images to find inspiration.
And of course they don't *have* to be unmolded -- the OP probably wants to admire the ramekins themselves, at least the first few times.
Chicken pot pie with puff pastry on top. My son did some a while back with leftover roast chicken and a mixture of veggies - green beans and corn, onions, some white wine in the gravy. Very rich and yummy.
Jamie Oliver made an interesting looking onion soup with leeks and mixed onion types, and cheddar on top. Here's a link:
Soufflé comes to mind first.
Chawan mushi though they're really too short for that application (and it's a big chawan mushi).
Rillettes, foie gras, savory panna cotta. Soup with lion's head meatball, though that would look more like a big cooked eyeball.
Outside of desserts cooked in these things, I look at them more as serving vessels than anything else.
for lots of ideas. 6 ounce ramekins would be about right for pots de creme (try butterscotch!).