If you have never eaten a German pancake, think of it as a cross between a souffle and an omelette with undertones of French toast. Often called a Dutch baby pancake and not unlike a sweet Yorkshire pudding. ‘Eggier‘ than your typical pancake, but sweeter and lighter than an omelette, with more pastry-like characteristics. The sides of the pancake rise high above the edges of the pan, creating a light, puffy crust with a tender, custard-like middle.
Story has it that the name ‘Dutch Baby’ was coined when a restaurant owner’s daughter (in the USA) could not pronounce ‘Deutsch’, the German word for German, and out of her mouth came ‘Dutch’. Originally served as three small German pancakes with powdered sugar and fresh squeezed lemon juice, the Dutch Baby, moniker was born.
These German pancake ‘bites’ are kind of a fun spin on the classic Dutch baby pancakes. The fresh apricot/raspberry sauce along with the Greek yogurt filling, bananas and chocolate makes them such a decadent addition to brunch.
German Pancake Bites
In a food processor, place pitted apricots, lemon juice & sugar; pulse several times until the apricots are COARSELY chopped. Transfer mixture to a saucepan. Lightly boil over medium heat, uncovered for 10 minutes; stirring occasionally to prevent scorching. Add more sugar to taste depending on how sweet your apricots were. Add raspberries & simmer 1-2 minutes or until raspberries are heated through & softened. Set aside until ready to use.
Greek Yogurt Filling
In a bowl, cream together cream cheese & sugar with a hand mixer. Add Greek yogurt & beat on medium-high until smooth & creamy. Set aside until ready to use. Refrigerate if not using right away.
Preheat oven to 400 F. In a bowl, using a hand mixer, blend eggs, milk, vanilla, flour & salt until well mixed. Pour a small amount of the melted butter in 8 MINI loaf pans. Pour 1/3 cup of the mixture into each of the individual spaces.
Bake for about 15 minutes. Remove from oven & invert on a cooling rack. Place 'bites' on a serving plate. Divide yogurt filling, placing some in the bottom of each individual pancake. Top each with some apricot/raspberry sauce & some banana slices. Drizzle with chocolate & sprinkle with powdered sugar. Serve immediately.
I remember the first time I heard of sour cream being used in making a rhubarb pie. I could hardly imagine it but once I tried it there was no going back! If you look through some of the older recipe books, there are at least eight or nine different pies made using sour cream. These nostalgic desserts certainly take you back to a simpler time.
Basically this is your classic rhubarb pie except with a sweet/sour cream, custard filling. The sour cream is not assertive; its presence simply provides a rich, creamy background for the rhubarb.
I’m not sure why, but I never get tired of cooking (or eating) rhubarb. Every season, I can’t wait until its ready to use. Last year, Brion and I found another spot for three new plants to grow in our yard, so hopefully they do well. I realize its not for everyone but it is certainly versatile in its uses.
For this rhubarb crostada, I’m using an spiced-oat streusal topping which almost mimics a baked fruit crumble taste. Serving this dessert chilled brings it to its full potential. Of course, when you add a scoop of ice cream!
Sour Cream Rhubarb Crostada
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using your fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the liquid mixture, dough should be moist enough to stick together when pressed. Do NOT over work pastry. Press dough into a disk shape; wrap in plastic wrap & refrigerate until ready to use.
In a bowl, combine all topping ingredients with fingertips until crumbly; set aside.
Preheat oven to 375 F. In a bowl, Mix 1 cup sugar, 3 Tbsp flour, 1 tsp cardamom & orange zest. Stir in slightly beaten eggs & sour cream, add rhubarb; toss gently.
Remove pastry from fridge. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry into a 12-inch circle. Place pastry in a 9-inch pie pan, leaving parchment paper underneath it. Pour filling into crostada; gently fold the 1/2-inch of pastry remaining above pie pan rim over edge of crostada. Sprinkle spiced-oat topping over filling. Brush pastry edge with egg wash.
Bake 50-60 minutes until edge is puffed, filling is slightly jiggly & topping is golden. Cover loosely with foil if topping begins to brown too much. Cool at least 3 hours before serving. Slice & serve with a dollop of whipped cream or a scoop of ice cream.
What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.
The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.
Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.
Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.
This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.
Baked Avocado Bacon Omelette with Salmon/Dill Scones
Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.
Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.
Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.
Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!
I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.
Blackberry & Blueberry Rustic Tart
In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.
This is a Canadian berry pie, originating from the Maritime provinces that is made up of at least three kinds of berries. Since there is no such thing as a ‘bumble berry’, as the name suggests, its a mixture of berries that are in season (ones that you might bumble upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
Most often the pie is made with a top crust of pastry or designs cut out and laid over the fruit. Other ideas would be to use a nice streusal topping or as I have done on mine, grated pastry sprinkled with coarse sugar.
This is such a great summer dessert served, of course, with ice cream!
Bumble Berry Pie
In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender or finger tips, cut in white & yellow Crisco shortening. In a measuring cup, place the egg & vinegar then add enough COLD water to make 1 cup; whisk together. Make a well in center of flour & pour ALL liquid in. With hands combine quickly but do NOT over mix. This recipe will should give you enough for about 3 - double crust 10-inch pies. Whatever you don't use, freeze for later use. This is so handy when time is short & dessert is needed. At this time, roll out a 10-inch bottom pie shell, place in pie pan & refrigerate until ready to fill. Take the same amount of pastry, form it into a ball, wrap in plastic wrap & place it in the freezer. When you are ready for the top pastry on your bumble berry pie, remove the ball from the freezer & GRATE it over the top of the fruit.
In a large bowl, combine fruit. In another dish, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Preheat oven to 400 F. Place filling into chilled pie shell, using the large holes on a box grater, grate the ball of pastry (from freezer) directly over the fruit, as you would a block of cheese. Using a fork, gently move the gratings here & there for an even covering. Sprinkle with coarse sugar.
Bake pie on center rack for 30 minutes. Reduce heat to 375 F. rotating pie for even baking. Bake about 25-30 minutes more or until to is golden brown & juices are bubbly & thick around the edge. Remove from oven. Serve warm with ice cream.
- Never hesitate to vary the fruit you choose for this pie. Remember, its whatever you 'bumble' upon!
Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.
In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.
In Italy, it is served in many ways, especially breaded and fried.
In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.
In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.
In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.
In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—
Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.
Stuffed Cod Rolls with Fresh Zucchini Sauce
Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.
I have always enjoyed making (and eating) tea breads. They can come in all sizes and even though they are called bread, for most part, I’d say they are cake.
Tea breads are part of the quick bread genre. They are considered quick because they don’t require kneading or rising time. Instead of yeast, usually baking powder or baking soda or a combination of both are used as a leavening agent.
Afternoon tea, the quintessential English custom, was introduced in England by a Duchess in the year 1840. The evening meal in her household was served fashionably late at 8 PM, thus leaving a long period of time between lunch and dinner (supper). The Duchess asked that a tray of tea, bread/butter and cake be brought to her room during the late afternoon. This pause for tea became a fashionable social event. Upper class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five PM.
This tea loaf, pairs sweet, ripe strawberries with the bright, clean flavor of lemon zest and is topped off with a tangy kiwi glaze. A match made in food heaven.
Strawberry Tea Loaf with Fresh Kiwi Glaze
Strawberry Tea Loaf
Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan, line bottom with strip of parchment paper with 2-inch overhang on either end.
In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk eggs, buttermilk, applesauce, lemon zest & vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into pan.
Bake 50-60 minutes, or until cake tested with a toothpick in the center comes out clean. Cool loaf in pan, set on wire rack, 20 minutes before using parchment overhang to lift out loaf. Cool completely on rack. Slice & serve with kiwi glaze.
In a small saucepan, sprinkle gelatin over the cold water & set aside to soften. Peel the kiwi and blend in a food processor or blender until pureed. Be careful not to over-process as the black seeds will break down & change the color of the puree.
Add the kiwi puree to gelatin mixture. Heat mixture to dissolve gelatin but do not over heat. Continue to stir until dissolved. Keep covered in refrigerator until needed.
I guess its my German heritage that gives that love for anything that resembles a dumpling. Whether sweet or savory doesn’t seem to matter, filling between two thin layers of pasta or dough is just plain good to me.
Around the world, Italian ravioli has many culinary ‘sisters’ in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. In India, the dish Gujiya, has a sweet filling, rather than savory. There are many similarities between Italian ravioli and certain Chinese dumplings as well.
Although ravioli can come in many shapes, including circular and semi-circular, the traditional form is a square. The word ‘ravioli’ comes from the Italian riavvolgere, which means ‘to wrap’.
Not being someone who enjoys to eat ‘out’, its a rare occasion (when we do), for me to be really happy with my meal. I think it has a lot to do with the fact that I cooked a lot of ‘commercial’ meals in the food service industry years back. I guess I just got ‘burn out’ to that kind of cooking you might say.
Nevertheless, whenever we have chosen to go to the Olive Garden Restaurant, there is a meal I really do enjoy. It’s called ‘Ravioli di Portobello’. Today, I am re-creating those flavors in a casserole and adding some ground chicken to make it a little more interesting from Brion’s perspective.
Ravioli di Portobello Casserole
Portobello Mushroom Filling
Portobello Mushroom Filling
In a saucepan, melt butter over medium heat. Saute onion until soft. Add mushrooms & saute for two minutes. Reduce heat & let simmer for 5 minutes or until liquid has evaporated & the mushrooms are fully cooked. Add seasonings. Set aside.
In a bowl, combine dry ingredients with eggs. Add water a little at a time, while stirring, until it forms a soft dough. Dough should be soft but not sticky. Roll out the dough, on a floured surface, into a rectangle that is 1/4-inch thickness. Place 1 teaspoon of filling about an inch apart in even columns & rows to cover half of your dough rectangle.
Before adding the top layer of pasta to the ravioli, moisten the dough around the filling dollops. Carefully fold the dough (without any filling on it) over the half with the filling dollops. Using the side of your hand, press the dough together between the dollops, accentuating the pockets of filling in each ravioli. This is very important step to ensure your ravioli will not leak while cooking.
Using a pastry cutter (or a pizza cutter), cut straight lines through the pressed down sections between the filling dollops. In a large kettle of boiling water, drop ravioli in a few at a time, being careful that they do do touch the kettle. When the raviolis float to the top, boil for one minute & then remove them with a slotted spoon. Keep warm in a covered dish, drizzling a tiny bit of butter or oil over them to prevent sticking until you are ready for them.
Sun-Dried Tomato Sauce
In a skillet, melt butter & saute garlic, seasonings, sun-dried tomatoes for a few minutes. Add chicken broth & half & half; bring to a boil & continue to stir until thickened & creamy about 5-7 minutes. Remove from heat, set aside until ready to use in casserole.
In a skillet, brown ground chicken until no longer pink; drain & place in a bowl. Add salt, garlic powder & pepper. In the skillet, melt butter, add onion & zucchini; saute until tender crisp. Stir in sun-dried tomato sauce.
Preheat oven to 350 F. In a buttered 9 X 13-inch baking dish, spread 1/4 of sauce, layer 1/2 of the ravioli, another 1/4 of the sauce, half of the chicken & half of the cheese.
Repeat again except OMIT cheese. Cover & bake for 35 minutes. Uncover & sprinkle with remaining cheese. Let stand 10 minutes before serving. If you wish to garnish, chopped green onion & diced tomato are nice.
Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.
Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.
EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.
In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.
Roasted Potato with Red Pepper/Asiago Sausage Quiche
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
- The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.
For those unfamiliar with Peach Melba, it is a classic dessert that was invented around the late 1800’s in honor of an Australian soprano opera singer named Nellie Melba. The flavors are always raspberry and peach and was traditionally served with vanilla ice cream. Melba is actually the nickname for Melbourne, her Australian hometown. Her real name was Helene ‘Nellie” Porter Mitchell but everyone called her Melba. She was internationally famous for her remarkable ‘crystal’ voice.
French chef, Georges Auguste Escoffier, not only created this special dessert but also developed what is known as the ‘kitchen brigade’ system or ‘Brigade de Cuisine’.
The next time you enjoy an elaborate meal in a hotel dining room (on a special occasion) that is perfectly executed, don’t presume this was just by accident. The brigade system revolutionized the way diners eat, allowing people to have meals, whatever their order, arrive at the table at the same time. This system was instituted to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when kitchen staff did not have clear-cut responsibilities.
Today, most restaurants use some simplified variation of Escoffier’s original system. It is this foundation of kitchen organization that made way for the ‘a la carte menu’ we know so well today.
I have added a chart at the end of the blog showing the basic hierarchy of authority in this kind of system. I realize I got a bit removed from my peach melba dessert but — . Having spent so many years in the commercial world of cooking, I have a great appreciation for this gifted chef’s contribution to the food industry.
I decided to use the classic peach and raspberry ingredients in some mini upside down bundt cakes. The ginger spice adds a bit of unexpected ‘zing’ to its flavor.
Peach Melba Ginger Cakes
In a small saucepan, whisk together sugar & cornstarch. Add raspberries & water; cook over medium-high heat until thickened & clear. Remove from stove & press through a wire mesh to make a puree. Discard seeds. Add extract if using. Set aside.
Drain peach juice into a measuring cup. Set peaches aside. In a saucepan, combine 1/2 cup plus 2 Tbsp peach juice, sugar & cornstarch. Cook, stirring, until thick & bubbly. Add the peaches & vanilla. Stir to blend, set aside until ready to use.
Preheat over to 375 F. Butter 4-5 mini bundt pans. In a bowl, combine all cake ingredients & beat only until smooth. Divide between bundt pans. Place pans on a baking sheet & bake for 15 minutes or until cakes have risen & test done with a toothpick is inserted. Remove from oven, cool for a few minutes then turn over on serving plates. Top with warm peach sauce & raspberry coulis. Add a scoop of vanilla ice cream if you wish.