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.
Pepita seeds might not be what you ordinarily think of as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Many people use the words pepitas and pumpkin seeds interchangeably, but they are actually two different things. A pepita is harvested from specific hull-less pumpkin varieties, known as Styrian or Oil Seed pumpkins. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender.
Pepitas are more versatile in the kitchen than traditional pumpkin seeds since they’re not as tough. Aside from using them as a garnish or a snack, pepitas make good pesto, or as a crust for meat or fish, as a topping on muffins, mixed in granola, baked in focaccia bread or made into brittle.
Crunchy pepita seeds are little powerhouses of nutrition, so using them instead of breadcrumbs along with a light, spicy ‘tempura’ batter to prepare this chicken breast, really takes it from ordinary to special. It’s the whole package …. moist, crisp with the toasty appeal of pepitas.
Chicken Tenders w/ Pepita Seeds
Preheat oven to 350 F. Line a baking sheet with parchment paper & set aside.
In a bowl, combine all tempura batter ingredients (except pepita seeds), whisking until smooth.
Pat chicken tenders dry & add to batter. Turn in mixture to coat evenly. Allow to stand in refrigerator for 10 minutes.
Place whole pepita seeds on a large tray or plate. Lift chicken out of batter & coat evenly with pepita seeds.
Place chicken on baking sheet & bake 15-20 minutes or until golden brown & cooked through.
- Alternately, you could cook the chicken on a griddle using a combo of oil & butter.
The flavors of the meal hint of Moroccan cuisine to me. It wasn’t until Brion & I visited Morocco on a holiday one year, that I realized how many of their spices appealed to me.
Moroccan cuisine is very refined because of its interactions and exchanges with other cultures and nations over the centuries. Its dishes are layered with sweet and spicy, earthy and bright flavors that reflect the vast array of spices available in their local markets.
Often referred to as the national dish of Morocco, couscous is made of tiny balls of wheat semolina, steamed so they’re are soft and fluffy. Subtle cumin and ginger spices add an exotic flavor to it.
Pairing apricot and lemon flavors with the chicken breast and serving it over couscous makes this simple meal quite special.
Apricot Lemon Chicken Breast w/ Couscous
Preheat oven to 425 F. Spray a baking sheet with cooking spray.
Beat egg & water slightly. Stir together baking mix, lemon pepper & garlic powder. Pound chicken breasts gently to achieve uniform thickness. Dip chicken into egg mixture, then coat with baking mix mixture. Place on baking sheet & drizzle with melted butter.
Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer until no longer pink inside. While chicken is baking prepare couscous & sauce.
In a saucepan, heat 1 tsp oil; add green onion, cumin, ginger & garlic. 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 & second amount of oil. Stir. Cover & remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork & stir in remaining 3 ingredients.
Apricot Lemon Sauce
In a small saucepan over low heat, combine sauce ingredients, stirring occasionally, until warm.
Place couscous on a serving platter. Top with chicken breasts & drizzle with apricot lemon sauce. Serve.
If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.
Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.
If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!
It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.
Plantain Lasagna Rolls w/ Guacamole
Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.
The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.
Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.
Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.
While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.
Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!
Rum & Raisin Hot Cross Buns
Rum & Raisin Filling
In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
- If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!
Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.
Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.
There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.
My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!
Blueberry Cream Cheese Brownies
Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
- Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
- Just for fun, I made some of the brownies as individuals to see what they would look like.
In late August (2020), I had posted a recipe for coconut shrimp. It has become one of our favorite meals so I thought there was no reason not to try the same recipe using chicken breast.
It uses Panko bread crumbs to give a light crispy texture to the coconut breading. Panko was invented during WWII by the Japanese. The word panko is derived from ‘pan‘, giving us the word for bread in Japanese (derived from the Portuguese word ‘pão’ for bread), and ‘ko’, indicating flour, coating, crumb, or powder.
Panko crumbs are made from grinding yeast-risen bread, which is baked using an electric current, which goes through the dough. This type of bread has no crust, instead, the entire loaf consists of the soft and airy bread center. Panko adds crispiness but being neutral in flavor, it does not over power the item it is coating.
This unique oriental product caught the attention of North America in the 21st century due to its interesting texture, subtle flavor and striking visual appeal.
Coconut Chicken w/ Sweet Spicy Sauce
In a food processor, puree ingredients for sauce & set aside.
Using 3 separate bowls, place flour in the first, egg in the second & panko & coconut in the third.
Slice the chicken breast & dust pieces in the flour then dip in the egg & lastly coat with panko/coconut mixture.
Preheat a skillet over medium heat. Melt butter, then add oil. Once the combo is heated, place the chicken tenders in the skillet & cook 3-4 minutes on each side or until golden & cooked through.
I prefer to place cooked chicken on a plate lined with paper towel to drain any excess oil from it before serving. Serve with spicy sauce on the side. This meal is real good with some steamed rice.
Classic German staples come together in this lasagna to make a very unique version of the classic dish.
There are six main ingredients in this recipe. The first is spaetzle, the German equivalent of pasta. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.
I would like to talk a bit more about spaetzle which, in my opinion, elevates this lasagna to a whole new level. Compared to traditional pasta dough, spaetzle is softer and quite moist.
Native to Germany, ‘spaetzle’ is made all over the world now, having a different name in each country. The lines have become blurred between what is a spaetzle and what is something else.
The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.
In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
Bring a large pot of salted water to a boil. Place spaetzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spaetzle noodles.
Once the spaetzle begins to float to the surface, scoop with a large slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue process until all of the dough is used.
Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set aside.
In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cottage Cheese / Other Ingredients
In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spaetzle noodles, a 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers ( spaetzle, sauce, cottage cheese, sauerkraut, spaetzle, sauce). Save grated cheese for last 5 minutes of baking.
Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
- If you do not have a spaetzle dough maker, just drop spoonfuls of dough into the boiling water to form spaetzle noodles. Dip your spoon into water to prevent it sticking on the spoon.