Dutch Baby

dutchbabyI’ve always wanted to make a Dutch baby and saw a post on epicurious recently.  A Dutch Baby―basically a cross between a crepe and a popover. It is derived from the German pfannkuchen. It was amazingly delicious and easy to make. I’m going to make them all the time now since the ingredients are so simple and a staple in any fridge/pantry. Serve it with fresh berries or a lavish sprinkling of lemon sugar.

Lemon Sugar:

  • 1/3 cup sugar
  • 2 teaspoon grated lemon zest

Dutch Baby:

  • 3 large eggs at room temperature 30 minutes
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, (4tbsp), cut into pieces

Optional accompaniment: lemon wedges

Equipment: a 10-inch cast-iron skillet

  1. Put skillet on middle rack of oven and preheat oven to 450°F.
    Stir together sugar and zest in a small bowl. Set aside
  2. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  3. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

    Serve immediately, topped with the lemon sugar.

dutchbaby2

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Addictively good Korean chicken wings

KoreanChickenWingsI was looking for a simple but tasty Korean chicken wing recipe and I think I found it on Eat the Love.  This is so simple and addictive, you’ll make this all the time. What we like about it is the depth of flavor with little effort.  The sauce is not too spicy but just right.  We’ve made it twice already with rave reviews each time. We serve with a side of kimchi and beer!

Ingredients

  • 2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
  • 4 medium garlic cloves
  • 1-inch knob of fresh ginger
  • 1/4 cup gochujang (Korean chile paste)
  • 2 tablespoons dark soy sauce (this is important for flavor)
  • 1 tablespoon rice wine vinegar
  • 3 tablespoon dark brown sugar
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon toasted sesame oil

Equipment

  • wire rack that fits inside baking sheet
  • rimmed baking sheet covered with aluminum foil

Directions

1. Preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.

2. While the chicken is roasting, prepare the sauce by forcing the garlic through a garlic press. Peel and finely grate the ginger. Place the garlic and ginger in large sauté pan, toast briefly and then add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Cook for about 4-5 minutes to dissolve ingredients.  Turn off heat and then once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately.

Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.

Article adapted from Eat The Love: http://www.eatthelove.com

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Creme Brulee French Toast with Drunken Strawberries

cremebrulefrenchtoast

I found this recipe from epicurious.com a while back and it’s been a staple for brunch menus at my house and I know many of my friends rave about it. I really love it. I added the drunken strawberries to the recipe to make it pop!  It’s really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning.  I love this and it’s a crowd pleaser. If you don’t have challah (Whole Foods has great loaves!) you can try other thick sliced bread.

Makes 6 servings

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 challah loaf (sliced 1-in thick)
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from bread, reserving ends for another use, and trim crusts (you don’t if you have challah). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature. Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.

Drunken Strawberries

  • 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
  • 1/4 cup Sugar
  • 1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

Challah!

Challah!

Sliced bread in the creme mixture. It's ready to sit overnight.

Sliced bread in the creme mixture. It’s ready to sit overnight.

Just out of the oven

Just out of the oven

Drunk strawberries

Drunk strawberries

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