Meat and fruit pairings are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial.
One of the things I enjoy about cooking is combining flavors to create a wholesome dish. Sometimes, its interesting just to combine ingredients and flavors that don’t seem like they should go together.
Chicken is a good match for a wide variety of fruits with peaches being one of them. Whether fresh or frozen, nothing partners better with peaches than fresh ginger. To enhance the flavor just a bit more, I’m making a fluffy, golden couscous, speckled with green onion and fresh parsley. Subtle cumin and ginger spices add a heady fragrance and warm flavor. Nothing fancy, just a great taste!
Chicken w/ Peaches & Ginger
Heat oil in a large skillet over medium heat. Season the chicken with salt & pepper & cook on one side until golden, about 4-6 minutes. Flip, cook for 1 minute then transfer chicken to a 9x13-inch baking pan.
Place peaches, sugar, thyme & ginger over & around chicken. Add the chicken broth & bake for about 45 minutes or until chicken is cooked through. While chicken is baking prepare couscous.
Heat 1 teaspoon of olive oil in medium saucepan over medium heat. Add green onion, cumin, ginger & garlic clove. Cook & stir for about 3 minutes until green onion is softened.
Add honey. Heat & stir for about 30 seconds until green onion is coated.
Add broth. Bring to a boil. Add couscous & 2 teaspoons oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting lid. Fluff with fork. Stir in chopped parsley & season with salt & pepper to taste.
Serve the chicken & peaches over couscous with any ginger sauce from baking pan.
A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.
If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.
Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.
Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.
Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.
Being seafood lovers, this meal really works for us.
Shrimp Dutch Baby Pancake
Dutch Baby Pancakes
In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.
Today, February 16th, is officially known as ‘Shrove Tuesday’. This date varies from year to year and falls somewhere between February 3rd & March 9th. This traditional ‘feast’ day marks the start of Lent on Ash Wednesday and is always 47 days before Easter Sunday. The expression Shrove Tuesday derives from the word ‘shrive’, meaning absolve.
This day was observed by many Christians who wanted to make a point of self-examination to consider what wrongs they needed to repent. The ingredients for pancakes can be seen to symbolize four points of significance at this time of year.
EGGS -creation, FLOUR -the staff of life, SALT -wholesomeness, MILK -purity
For something different this year, I’m going the savory route with our Shrove Tuesday pancakes. When it comes to versatility, there aren’t too many dishes that can hold a candle to a Dutch Baby pancake. They easily go savory or sweet. You can go as minimal or maximal as you wish for the toppings or just have them warm from the oven as is.
The Dutch Baby is one of the simplest forms of pancakes to make. Just mix up a few pantry staples, pour the batter into a hot, buttery skillet or oven proof glass bowl and bake it until its puffed and golden.
I’m using a chicken/broccoli filling today. This meal is one of our favorites so we have enjoyed it with a variety of savory fillings.
Savory Chicken & Onion Dutch Baby Pancakes
In a skillet, heat oil & sauté mushrooms for 5-7 minutes. Mushrooms will expel a lot of moisture. Continue to cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper. Steam broccoli in the microwave for about 30 seconds or until tender-crisp.
Shred cooked chicken with 2 forks. Thinly slice green onions. Keep raw for topping filling with.
Prepare chicken gravy mix. Even though the package suggests using only one cup of water, I like to use 1 1/4 cup so that it is thinner & will cover the filling nicer. If you feel you need to add some red pepper flakes to spice it a bit more.
Dutch Baby Pancakes
Preheat oven to 425 F. Place (2) 6-inch diameter glass bowls (each with 2 tablespoons of butter in them) in the oven to heat while you are preparing the batter.
In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Next, whisk in the Parmesan cheese, scallions, parsley, thyme, salt & pepper.
Remove heated bowls; divide batter between them. Return to oven & bake for about 25 minutes. The Dutch baby will puff up during cooking & form 'bowl'. Once its removed from the oven & starts to cool it will deflate slightly.
As soon as you remove it from the glass bowl, place it on a serving plate & fill with the mushrooms, broccoli & chicken. Top with gravy & sprinkle with green onions. Serve immediately. Your filling should be enough for 2 Dutch baby pancakes.