I tried making something new for breakfast today - Dutch Babies! My dad's wife made us some over the holidays, and it was delicious. I remembered that I had a recipe for Dutch Babies from a B&B we stayed in a number of years ago, so I looked it up. The result was really easy and incredibly tasty topped with applesauce and maple syrup.
Here's the recipe from The Baer House Bed & Breakfast in Baker City, Oregon (I'm not sure it's still in business, but this was a great place!).
Note: measurements vary by pan size in this recipe, but are pretty proportional. In general, it's 1 to 1.5 Tblspoon butter per 1 egg and 1/4 cup of milk and flour. If you have a 3-cup pan, use that amount. If you have a 2-3 quart pan, use 3 times that much.
I used the following for my pretty big cast iron pan:
1/3 cup (6 Tblspns) butter
4 eggs
1 cup milk
1 cup flour
- Put the butter in a cast iron pan and place it in a preheated 425 degree oven.
- While the butter melts, mix the batter (the eggs, milk and flour) in a blender. I also added a Tablespoon of sugar just for kicks.
- When the butter is melted and starting to brown (around 8 minutes), take the pan out of the oven and pour in the batter.
- Bake in the oven until well-browned - 15 to 30 minutes (varies by the size of the pan and the oven).
- Cut into pieces, top with anything tasty (jam, powdered sugar, maple syrup, applesauce, fruit, whatever!), and enjoy!
Sunday, January 16, 2011
Wednesday, January 12, 2011
Pork Chops and Caesar Salad
Hubby and I co-made a delicious meal last week: Homemade Caesar salad, and oven BBQ pork chops.
The pork chop recipe came from the newspaper: "Oven Pork Chops with Easy Barbecue Sauce".
Here's all it takes:
- 1-2 Tblspn veggie oil
- 4 bone-in pork chops (about 2 pounds)
- salt and pepper
- 1/2 cup chopped yellow onion
- 1 can (8 oz) tomato sauce
- 1/4 cup ketchup
- 1 Tblspn brown sugar
- 1 Tblspn cider vinegar
- 2 tsp Worcestershire sauce
- a shake of Tabasco sauce (or the like)
- Preheat the oven to 350.
- In a large skillet over medium-high heat, warm 1 Tblspn of the oil. Add the chops and brown 5-7 minutes per side. Season with salt and pepper. (My chops were so big I had to do this in two batches)
- Transfer to a lightly sprayed or oiled 2-quart (I needed a larger one) casserole and set aside.
- For the sauce, reduce the heat under the skillet to medium, add a bit more oil, and saute the onion until tender (about 5 minutes). Add remaining ingredients, stir, and simmer for a few minutes.
- Pour sauce over the chops and bake uncovered about 25 or 30 minutes.
These were tender and the sauce was nice and tangy!
Now for the Caesar - which came out of the Cooks Illustrated magazine from Jan-Feb 2011. I won't go into all the science and testing behind it, but here's the essential recipe - which was incredibly tasty and went well with the pork.
Croutons:
- 5 Tblspns olive oil
- 1/2 tsp garlic paste from 1 medium clove (basically, grate it fine and squish it)
- 1/2 loaf ciabatta bread, cut into 3/4 inch cubes (about 5 cups)
- 1/4 cup water
- 1/4 tsp salt
- 2 Tblspns finely grated Parmesan
- Combine 1 Tblspn oil and the garlic in a small bowl and set aside.
- Place bread cubes in a large bowl and sprinkle with water and salt - toss and let the bread soak up the water.
- Place remaining 4 Tblspn oil and the bread in a large nonstick skillet. Cook over medium-high heat, stirring frequently (we had trouble with sticking, so be careful!) until brown and crisp - 7-10 minutes.
- Remove skillet from heat, and push croutons to sides of skillet. Add the garlic/oil mixture to the cleared center and cook on residual heat for 10 seconds.
- Add the Parmesan and then toss the garlic, cheese and bread together to distribute.
Salad:
- 3/4 tsp garlic paste from 1 medium clove (as above)
- 2-3 Tblspns fresh lemon juice (about 1 lemon)
- 1/2 tsp Worcestershire sauce
- 6 anchovy fillets (get them in a little jar of oil), patted dry with paper towels, minced fine, and mashed to a paste with a fork - about 1 Tblspn
- 2 large egg yolks
- 5 Tblspns canola oil
- 5 tsp olive oil
- 3/4 cup finely grated Parmesan
- fresh ground pepper to taste
- 2 or 3 romaine heads, cut into 3/4 inch slices, rinsed and dried well
- Whisk together the garlic paste and 2 Tblspn lemon juice in a large bowl and let sit for 10 minutes
- Whisk Worcestershire sauce, anchovies, and egg yolks into the garlic/lemon mixture. While whisking constantly, pour in the oils in a steady stream until emulsified. Add 1/2 cup of the Parmesan and pepper to taste. Whisk all together.
- Add the romaine and toss to coat. Add the croutons and mix until incorporated. Season with more lemon juice if desired, and top with Parmesan.
The pork chop recipe came from the newspaper: "Oven Pork Chops with Easy Barbecue Sauce".
Here's all it takes:
- 1-2 Tblspn veggie oil
- 4 bone-in pork chops (about 2 pounds)
- salt and pepper
- 1/2 cup chopped yellow onion
- 1 can (8 oz) tomato sauce
- 1/4 cup ketchup
- 1 Tblspn brown sugar
- 1 Tblspn cider vinegar
- 2 tsp Worcestershire sauce
- a shake of Tabasco sauce (or the like)
- Preheat the oven to 350.
- In a large skillet over medium-high heat, warm 1 Tblspn of the oil. Add the chops and brown 5-7 minutes per side. Season with salt and pepper. (My chops were so big I had to do this in two batches)
- Transfer to a lightly sprayed or oiled 2-quart (I needed a larger one) casserole and set aside.
- For the sauce, reduce the heat under the skillet to medium, add a bit more oil, and saute the onion until tender (about 5 minutes). Add remaining ingredients, stir, and simmer for a few minutes.
- Pour sauce over the chops and bake uncovered about 25 or 30 minutes.
These were tender and the sauce was nice and tangy!
Now for the Caesar - which came out of the Cooks Illustrated magazine from Jan-Feb 2011. I won't go into all the science and testing behind it, but here's the essential recipe - which was incredibly tasty and went well with the pork.
Croutons:
- 5 Tblspns olive oil
- 1/2 tsp garlic paste from 1 medium clove (basically, grate it fine and squish it)
- 1/2 loaf ciabatta bread, cut into 3/4 inch cubes (about 5 cups)
- 1/4 cup water
- 1/4 tsp salt
- 2 Tblspns finely grated Parmesan
- Combine 1 Tblspn oil and the garlic in a small bowl and set aside.
- Place bread cubes in a large bowl and sprinkle with water and salt - toss and let the bread soak up the water.
- Place remaining 4 Tblspn oil and the bread in a large nonstick skillet. Cook over medium-high heat, stirring frequently (we had trouble with sticking, so be careful!) until brown and crisp - 7-10 minutes.
- Remove skillet from heat, and push croutons to sides of skillet. Add the garlic/oil mixture to the cleared center and cook on residual heat for 10 seconds.
- Add the Parmesan and then toss the garlic, cheese and bread together to distribute.
Salad:
- 3/4 tsp garlic paste from 1 medium clove (as above)
- 2-3 Tblspns fresh lemon juice (about 1 lemon)
- 1/2 tsp Worcestershire sauce
- 6 anchovy fillets (get them in a little jar of oil), patted dry with paper towels, minced fine, and mashed to a paste with a fork - about 1 Tblspn
- 2 large egg yolks
- 5 Tblspns canola oil
- 5 tsp olive oil
- 3/4 cup finely grated Parmesan
- fresh ground pepper to taste
- 2 or 3 romaine heads, cut into 3/4 inch slices, rinsed and dried well
- Whisk together the garlic paste and 2 Tblspn lemon juice in a large bowl and let sit for 10 minutes
- Whisk Worcestershire sauce, anchovies, and egg yolks into the garlic/lemon mixture. While whisking constantly, pour in the oils in a steady stream until emulsified. Add 1/2 cup of the Parmesan and pepper to taste. Whisk all together.
- Add the romaine and toss to coat. Add the croutons and mix until incorporated. Season with more lemon juice if desired, and top with Parmesan.
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