Get some trivets for them and use them to serve guests (or yourself) with individual side dishes with dinner...roast potato, mashed potato, vegetable medley, anything you would have as a side dish on your plate would look nice on the side in one of these. Then your main plate is just for your main course.
I think the french invented that style of service a few centuries ago (if you were a king).
They are called cocottes, and you can find cookbooks on amazon or other vendors for cooking with them. As davidpdx said, any casserole or stew you would cook in a large pot, just divide into individual servings. We do tuna casseroles, enchiladas, onion soup, etc
I have ramekins about that size. I make casseroles, baked eggs, scalloped potatoes, molten chocolate cakes, pear crisps. Everyone luvs having their own portion. Have fun!
At Union Grill in Boston , as soon as you sit down, you are brought a mini cast iron skillet of just- out -of -the - oven cornbread . yummm. Also consider individual egg dishes like Chechouka or Eggs over Hash, where the heated dish is particularly appreciated.
Think about anything you would do in a larger casserole but as individual portions. Mac and cheese would be terrific. Could also do pot pies. Other ideas would be mini stratas, frittatas, Spanish omelets.
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cheers
irina
Mini pancakes??
I think the french invented that style of service a few centuries ago (if you were a king).
sprouts in one of those at a restaurant recently, so you can add that to the list.
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