Pete's Dragon

I loved it. I laughed and I cried and was delighted with the ending. The dragon is not the usual animal with reptilian skin, this one is furry which makes him easier to hang on to when you are flying with him. He's pretty good at breathing fire

too but is generally pretty soft.My friend enjoyed the movie very much too. The picture on the right is Pete being hugged by the dragon. Just before they part company. Cue for tears. If you are a big ol' softie like me, you will enjoy the movie. A little girl in the theatre obviously wasn't too thrilled as she kept talking the whole time plus making 2 bathroom visits. I am definitely planning on owning a copy in the future. I would certainly like to see it again. Oh, and it wasn't in 3D. I don't know where I got that idea from, but I asked one of the staff and she said it wasn't listed as being shown in 3D this week. Pity. I have always regretted I didn't see Avatar in 3D. One thing, the guy who shot Elliot was so very familiar but I couldn't place him. When I got home I looked it up and it was Karl Urban who is very familiar to me from Almost Human which was a TV show recommended to me by Alex J Cavenaugh. Handsome feller even if he was the baddie in this movie.

Having posted a more mundane egg recipe yesterday, I thought I would post an exotic one today.

Baked Eggs with Mushroom Sauce

2 Tbs butter

4 eggs
8 oz sliced mixed mushrooms, including shiitake and oyster
4 packed cups baby spinach
3/4 cup whipping cream
salt and freshly ground pepper
4 drops truffle oil or to taste

1. Preheat oven to 300°F.

2. Butter four 1-cup ramekins or glass dishes. Break an egg into each one and top each egg with a tiny knob of butter

3. Place ramekins into a baking dish and fill dish with boiling water halfway up the sides of the ramekins. Place in oven and bake for 10 to 12 minutes or until egg whites are opaque and yolk is just set but still runny. It will continue to cook once the sauce is spooned over it. Remove ramekins from water bath.

4. While the eggs are cooking, heat the remaining butter in a skillet over high heat and add mushrooms. Sauté for 2 minutes or until mushrooms are just cooked. Add spinach and cook 1 minute longer or until spinach wilts. Add cream and bring to boil and boil for 2 minutes or until slightly thickened. Season with salt and pepper and add truffle oil.

5. Divide sauce between ramekins and spoon over eggs. Serve at once with some crusty bread to sop up the sauce.

Servings: 4

Source: Food and Drink

Author Notes
I had this dish in Paris at L'Atelier de Joel Robuchon, one of the best restaurants in Paris. L'Atelier has since become a mini chain with outposts in London, New York, Las Vegas, Hong Kong, Tokyo and soon Tel Aviv. Robuchon served this appetizer in a Martini glass but he cooked it sous vide which is not available to home cooks. We used ramekins. Be sure to measure the size of your ramekins. You will need a 1 cup capacity to hold both the egg and the sauce. Timing is important here. You can make the sauce well ahead and bring back to a boil just before pouring over the hot eggs. This will cook the yolk slightly more. When you eat it, the egg breaks and mixes with the rich sauce. Serve as a luxurious first course.

Have a great day