Chouquettes
1/4 cup milk
1/4 cup water
3 1/2 tbsp butter, room temperature
1 1/2 tsp sugar
1/2 tsp salt
3/4 cup all purpose flour
2 large eggs
1/2 cup pearl sugar (or other very coarse sugar)

Preheat oven to 400F. Line a baking sheet with parchment paper
Combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
Add the flour all at once, stirring vigorously with a wooden spoon until dough comes together in a ball. Continue to cook, stirring continuously, for one additional minute.
Transfer dough to mixer or clean bowl and let mix at a low speed for 2-3 minutes until slightly cooled. Beat eggs in eggs one at a time, waiting until each egg is fully incorporated to add the next one. Increase mixer speed to medium-high for 1 minute to ensure that batter is very smooth.
Using a spoon, form the dough into 1-inch balls. Roll each in the pearl sugar, then place onto prepared baking sheet.
Bake for about 18-22 minutes, or until golden brown.
Transfer to a wire rack to cool.

Makes about 20 chouquettes.

(via Baking Bites)

Eggs Florentine with Artichoke Hearts (Inspired by Balthazar)

(via Orangette)

On first glance, the centerpiece of this dish is the timeless duo of eggs and spinach. But to my palate, the crux of the matter is the butter. This recipe does not involve a large quantity of the stuff, but its aroma and flavor infuse the spinach and artichokes, stretching into every bite. Between that and the runny poached egg, a fairly straightforward combination of ingredients becomes something deeply satisfying. And, as Brandon likes to say, “It doesn’t make you want to die afterwards.” It would also be delicious for lunch or dinner.

A scant 2 Tbsp. unsalted butter, divided
1 (8 oz.) package frozen artichoke hearts, thawed overnight in the refrigerator, or 8 oz. fresh artichoke hearts, trimmed and blanched
1 medium shallot, peeled, halved, and thinly sliced
A generous ¼ pound baby spinach, washed and spun dry
2 large eggs, poached according to the directions here
1/3 cup finely shredded Parmigiano-Reggiano, divided
Salt
Freshly ground black pepper

Place a 12” skillet over low heat, and add 1 tablespoon of the butter. When it has melted and begins to foam, add the artichoke hearts. Cook, covered, until they are softened and fully thawed; then raise the heat to medium and continue to cook, uncovered, stirring and shaking the pan, until they are golden in spots. They should smell wonderfully buttery. Add the remaining butter and the shallots, and cook, stirring frequently, until the shallots are softened and lightly caramelized. Add the spinach and a good pinch of salt, and cook, stirring gently, until just wilted.

Divide the spinach and artichokes between two medium gratin dishes or shallow ramekins. [I used the latter, roughly 4 ½ inches in diameter and 2 inches deep.] Sprinkle half of the cheese over the two dishes. Top each dish with a poached egg; then sprinkle the remaining cheese over the eggs.

Working quickly and carefully, use a blowtorch to melt the cheese on top: it should bubble lightly and turn golden brown in spots. Serve immediately, seasoning with salt and pepper at the table.

Yield: 2 servings