balls! said the cook

December 14th, 2009

The aebleskiver pan winks at me from its pot hook around the corner, daring me to change something flat into something round.  I’ve been thinking that a savory aebleskiver made with buckwheat flour and filled with a bit of ham pate and some melty cheese would be fun upgrade to the classic ham and cheese Crêpe.

But since there’s no milk in the ‘fridge, how about filling the aeble holes with scrambled eggs and a cube of Fontina dropped in the center?  And some crispy O’brien potatoes while I’m at it and a mock crème fraîche seasoned with a little smoked paprika.  The man who came to dinner and never left nods agreement and heads up to his office with cup of coffee number three.

Fontina Egg Puffs

Related Recipes

Crispy O'Brien Potatoes

Use a skillet big enough to give the potatoes lots of room to brown.  Recipe is easy to double… or triple.

For two servings:

  • 2 medium Russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • ½ medium onion, chopped
  • ½ red or orange bell pepper, diced
  • 1 tablespoon chopped fresh flat leaf parsley
  • sea salt and freshly ground pepper, to taste

In a large non-stick skillet, heat butter and oils until hot.  Add potatoes and cook, stirring occasionally, until golden.  Add the onion and pepper and continue cooking until vegetables are tender and the potatoes nicely browned.  Season with salt, pepper and parsley and serve immediately.

 

Fontina Egg Puffs

More fun with an aebleskiver pan!

Makes seven puffs.

  • 4 large eggs
  • 1 tablespoon half and half
  • ½ teaspoon dried or fresh dill
  • 7 cubes of Fontina cheese, approximately ¾ inch
  • sea salt and freshly ground pepper, to taste
  • butter flavored cooking spray

Preheat broiler.

In a medium bowl, whisk eggs, half and half and dill until well blended.

Spray an aebleskiver pan with cooking spray and heat pan on a medium setting on the stove.  Ladle the eggs into each of the aebleskiver divots and drop in a cube of cheese.  Cook until the edges set.  Put pan in broiler and watch carefully as the eggs continue to cook.  When eggs are completely set, remove the puffs with bamboo skewers, season with salt and pepper and serve immediately.

Copyright © Katherine Stetson, all rights reserved.