Mini cocottes serve big uses (2024)

One-serving meals bake quickly in smaller dishes

By Aimee Blume Special To Scripps Newspapers

According to the famous French cooking encyclopedia "Larousse Gastronomique," cocottes are round, lidded cooking vessels with two blunt handles and a lid, similar to a Dutch oven.

They come in many sizes and shapes and are used for baking and long-simmering. They can be made from cast iron, enameled cast iron, aluminum, tempered glass, copper, stainless steel or ceramic.

With the resurgence in appreciation for slow-cooking techniques, the popularity of cocottes is coming back.

So your mom's two-handled, flat-bottomed Pyrex baker with the lid is actually a cocotte and maybe cooler than you thought. So are those cute little brown ceramic covered bakers you see all the time in thrift shops for a few dollars. (Grab one and check closely, it may be an antique.)

These days, mini cocottes, holding a single 8- to 12-ounce serving, are all the rage.

Colorful enameled cast iron mini cocottes from Le Creuset are adorable, but expensive. A ¹/ quart model sells for about $75. Smaller stoneware versions can be found from $20 to $25 in colors such as flame, cherry, cassis, fennel, truffle, twilight or indigo.

Le Creuset also has published a cookbook of recipes for the mini cocotte. Cookware brands Tramtontina and Staub offer similar products.

What to cook in them: individual servings of any baked or casserole-type dish ? macaroni and cheese, lasagna, scalloped potatoes, cobbler, potpie, and shepherd's pie.

They work especially well for breakfast casseroles, because diners can add ingredients to their taste, and it cooks quicker than one large casserole.

Chicken Potpie

Serves 4

INGREDIENTS

1tablespoon oil or butter

1/4cup carrots, diced

1/4cup onion, diced

12ounces cooked chicken breast meat, diced

1/2cup potato, cooked and diced

1/4cup peas

2cups rich chicken gravy

2pie crusts, raw, homemade or the pre-made rolled variety

DIRECTIONS

1Preheat oven to 375 degrees. Heat oil or butter in a small skillet and saute carrot and onion until soft. Mix in chicken, potato, peas and gravy.

2Divide chicken mixture evenly between 4 mini cocottes. Let cool.

3Cut rounds of pie crust the same size as the top of the cocotte and place over the chicken mixture, or cut strips of pie dough and create a woven crust. Fit over the top of the chicken mixture in the cocotte.

4Bake for 40-45 minutes, or until crusts are brown and interior hot and bubbly.

Eggs en Cocotte with Creamed Mushrooms

Adapted from Jaques Pepin

Serves 4

INGREDIENTS

2tablespoons shallot, minced

1/2tablespoon olive oil

6ounces button mushrooms, minced (about 2 cups)

-kosher salt and freshly ground black pepper to taste

2tablespoons brandy

1/4cup half and half

8eggs

4tablespoons grated Gruyere cheese

4thick slices sourdough bread, cut into finger-size sticks

1tablespoon butter, melted

3tablespoons shredded Parmesan cheese

DIRECTIONS

1Preheat oven to 375 degrees. Heat the shallot and oil in a small saucepan over high heat. When the mixture begins to sizzle, cook for about 30 seconds. Add mushrooms, salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Add cognac, mix well and then add the half and half and bring to a boil. Boil over high heat for 1½ to 2 minutes to reduce.

2Divide the mixture in the saucepan among 4 small cocottes. (The recipe may be prepared ahead to this point.)

3Just before serving time, break two eggs into each cocotte and sprinkle cheese and parsley on top. Arrange them in a saucepan deep enough for the lid to fit on top while they are cooking. Pour enough water around the cocottes to rise about ½ inch up the sides. Bring to a boil, put the lid on the pan and cook for 5 to 7 minutes, or until the eggs are set but still a little runny. Five minutes will produce runny yolks, 7 minutes will render almost solid yolks.

4Meanwhile, brush the sticks of sourdough with melted butter and sprinkle with grated hard cheese. Bake for about 7 minutes until toasted and serve alongside the eggs for dipping in the yolks.

Impossible Apple Pies en Cocotte

Source: Adapted from Betty Crocker/Bisquick

Serves 6 as a breakfast entree

INGREDIENTS

Apple Filling

1 1/2cups peeled diced (1/4-inch) Granny Smith apples

3/4teaspoon ground cinnamon

¹/ 8teaspoon ground nutmeg

Batter

1/2cup Original Bisquick mix

¹/3 cup sugar

¹/3 cup milk

2tablespoons butter or margarine, melted

1egg

Topping

3/4cup sweetened whipped cream

1/4cup chopped toasted pecans

DIRECTIONS

1Heat oven to 350 degrees. Spray cocottes with cooking spray. In small bowl, mix apples, cinnamon and nutmeg. Set aside.

2In another small bowl, stir together Bisquick, sugar, milk, butter or margarine and egg with whisk or fork until blended. Spoon 2 level tablespoons batter into each cocotte. Top with ¼ cup apples. Spoon 2 tablespoons remaining batter over each cocotte.

3Bake 30 to 35 minutes or until set in center and edges are golden brown. Serve topped with whipped cream and pecans.