2

votes

What do I do with these adorable, tiny casserole dishes?

Answered on August 19, 2014
Created October 22, 2012 at 6:51 PM

I am a Staub freak, meaning that I have way more enameled cast iron pots for braising than I have or will ever have oven space. I bought a few of these because I had a fleeting vision of how lovely they'll look on a fall/winter table:

alt text

They are about 6" across, and maybe only an inch deep. If I was being naughty, I'd put mac and cheese in them. Since I'm into only being wicked paleo-style, any thoughts? I do grassfed dairy, but I try not to cook a lot of it since I have a great source for raw cream and milk...but exceptions can be made for delicious noms!

1296f5fecd084f101d7c5fbe013f07eb

(1213)

on November 18, 2012
at 05:01 PM

I upvoted everyone! Thanks so much for the great ideas!!

0382fa263de4c83328dc34a56e25437f

(4238)

on October 22, 2012
at 07:59 PM

You beat me to this one, I use all my tiny ironware for fisherman's eggs and it's that time of year. Best tinned sardine recipe evar.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 22, 2012
at 07:04 PM

Sweet potato gratin topped with bacon, of course.

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9 Answers

6
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on October 22, 2012
at 07:57 PM

Fisherman's Eggs!!! Basically sardines (I like the ones in tomato/marinara best for this) baked in it, with eggs cracked on top and baked some more.

http://www.chow.com/food-news/47126/7-things-to-do-with-canned-sardines/

0382fa263de4c83328dc34a56e25437f

(4238)

on October 22, 2012
at 07:59 PM

You beat me to this one, I use all my tiny ironware for fisherman's eggs and it's that time of year. Best tinned sardine recipe evar.

6
Cebbca9a78d5612bf3468b273c2010d5

on October 22, 2012
at 07:04 PM

My thoughts went to Shepherd's Pie as well. These dishes would also be great for serving individually broiled fish. If it was for Thanksgiving and you were okay with using some of the dairy, a sweet potato gratin would be divine.

Cebbca9a78d5612bf3468b273c2010d5

(452)

on October 22, 2012
at 07:04 PM

Sweet potato gratin topped with bacon, of course.

5
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on October 22, 2012
at 07:00 PM

Cauliflower Au Gratin

Cauliflower Mash Shepherd's Pie

Basically any side of roasted vegetable or tuber.

4
B72e976b2df9e7f01315830062a5209c

(1365)

on October 22, 2012
at 07:54 PM

The answer is always Bacon.

3
Aa748fb43334ffd2db3934aa00874bbe

on October 22, 2012
at 08:08 PM

Meatloaf! Baked fish! Sweet potato casseroles!

I agree: they are adorable. I'd pretty much put anything in them that required baking, then just serve them as little hot bundles of joy on a regular plate.

3
Medium avatar

(10611)

on October 22, 2012
at 08:01 PM

I'm a Chantal freak, but it's all stovetop. For your casseroles I suggest broiling augratin seafood - oysters, scallops, halibut, etc. Maybe sweetbreads too if you want the paleo equivalent of macncheese.

2
B1e9c4dc731c5c0b9a6484f30a843e23

on October 23, 2012
at 02:52 AM

I'm big on the roasted and softer poached flavors. I love those little pans.

My latest roasted veggie faves:

Butternut squash or sweet potato fries with sweet onion strings. Optional: celtic salt, pumpkin pie spice and chili powder (yes together)

Brussel sprouts and bacon with fresh ground mustard and celtic salt.

Poached salmon: Bed of arugula and slice lemons with a piece of salmon on top. A little sake in the pan to steam. Slow and low cook to your preferred doneness. Low and slow texture more like raw salmon, which I like.

Mini/Personal frittatas cooked potato or crouton base eggs, cream of choice, salt, pepper veggies meat protein or not

2
3491e51730101b18724dc57c86601173

(8395)

on October 23, 2012
at 12:15 AM

Individual frittatas!

2
7c9f81d68c78de1a31eab9c91c17b4b8

on October 22, 2012
at 09:04 PM

Baked cinnamon apples with honey and butter. Then put some raw cream on top after cools to just warm.

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