20 Minutes in the Oven…pure bliss when I lifted it out.
THIS DUTCH BABY MAKES A PERFECT MEATLESS MEAL.
To open the oven door and discover the very simple batter I’d put into a cast iron skillet 20 minutes before had emerged as this beautiful pastry ‘shell’ was a moment of both pride and awe. Previous attempts hadn’t been nearly as rewarding. Finally, I discovered the best recipe ever for this wonderful dish. Usually served sweet with toppings of fruit, sugar and cream, this savory Dutch Baby is a great light dinner or brunch dish. And perfect for those of us who observe Lent, although it may not score high in the sacrifice department. It takes 25 minutes of prep and another 25 while the oven does its job.
WHAT IS A DUTCH BABY?
Manca’s in Seattle. Inventor of the Dutch BabyManca’s Original Dutch Baby
Surprisingly, it has absolutely nothing to do with the Dutch. It’s pure Americana. A Seattle restaurant called Manca’s trademarked the name in 1942. The German Pfannkuchen inspired the dish. Candidly, Dutch Baby has nothing to do with the pancakes Germans eat. (See what they look like here: https://www.recipesfromeurope.com/pfannkuchen/)The story goes that the child of the restauranteur in Seattle mispronounced “Deutsch” turning it into Dutch. The “Baby” came from the miniature pancakes that were also on Manca’s menu. Quite honestly, not a lot of this makes sense. Dutch Babies are a cross between a soufflé and Yorkshire Pudding, unlike a pancake.
TIPS FOR MAKING TODAY’S DUTCH BABY RECIPE
Traditionally the dish is made in a cast-iron skillet. In a pinch, you can use any skillet that’s oven-safe. However, this may not give you the “lift” you are looking for. Also essential to the rise of the dish, both the eggs and the milk should be at room temperature. Making the batter in a blender is the optimal way to do so. But no worries. The one shown here was made by whisking everything together by hand. If you’d like to, you can make the batter up to three days in advance. Stored in the refrigerator, you should bring the batter to room temperature for at least 30 minutes. And you should give it a whisk before using it.
HERE IS THE RECIPE AND SOME OTHER IDEAS FOR BRUNCH DISHES.
DUTCH BABY WITH MUSHROOMS, CHEESE, AND PEAS
July 26, 2024
: 4
: 25 min
: 25 min
: 50 min
: Amazingly easy!
This savory version of a Dutch Baby is as satisfying to make as it is simple.
By: Monte Mathews
Ingredients
1 lemon
⅔ cup or 2 7/8 ounces all-purpose flour
1 ½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
4 large eggs, at room temperature
⅔ cup whole milk, at room temperature
1 teaspoon Dijon mustard
5 tablespoons or 2 1/2 ounces unsalted butter, cut into pieces, divided
2 ounces Swiss cheese about 1/2 cup, grated
2 tablespoons olive oil
5 cups cut of sliced mushrooms --Baby Bellas, Portobellas or Shiitakes trimmed--about 12 ounces whole mushrooms
3 tablespoons finely chopped shallot from 1 medium 1 1/2 ounce shallot
1 cup frozen green peas, defrosted
Flaky sea salt
Directions
Step 1Cut lemon lengthwise into 4 wedges. Remove and discard seeds. Set aside 1 lemon wedge for serving. Reserve the remaining wedges for another use.
Step 2 Place a 10-inch cast-iron skillet in the oven. Preheat oven to 425°F. Do not remove the skillet while the oven preheats
Step 3 Whisk together flour, 3/4 teaspoon of the kosher salt, and 1/2 teaspoon of the pepper in a large bowl. Whisk together eggs, milk, and mustard in a medium bowl until completely combined. Gradually whisk about half of the milk mixture into the flour mixture, whisking until smooth and free of lumps. Gradually whisk in the remaining milk mixture until thoroughly combined.
Step 4 Carefully remove the hot skillet from preheated oven. Add 3 tablespoons of the butter to the skillet, and swirl to coat. Working quickly, pour batter into the skillet. Sprinkle with cheese, leaving a 1 1/2-inch border around the edges. Bake in preheated oven until puffed and brown around the edges, 20 to 25 minutes.
Step 5 Meanwhile, heat oil in a 10-inch skillet, preferably cast iron, over high until the oil just begins to smoke. Add mushrooms and stir to coat in oil. Cook, undisturbed, until the bottom side, is browned, 2 to 3 minutes. Stir the mixture, and sprinkle with remaining 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally until mushrooms are tender and browned all over in about 4 minutes. Reduce heat to medium. Add shallot and remaining 2 tablespoons butter
Step 6 Cook, stirring constantly until butter is melted, about 30 seconds. Remove from heat. Let cool for 3 minutes. Stir in peas.
Step 7 Remove the Dutch Baby from the oven. Spoon the mushroom mixture into the crater in the center. Squeeze reserved lemon wedge over mushroom mixture
Step 8 Garnish with flaky sea salt and serve immediately.
HERE ARE SOME OTHER GREAT BRUNCH RECIPES. CLICK ON EITHER THE PHOTO OR THE LINK TO GO TO THE RECIPE:
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A Meat Lover’s Dream recipe…Mushroom Bourguignon from Melissa Clark As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s also good for the planet. […]
2 thoughts on “DUTCH BABY WITH MUSHROOMS, CHEESE AND PEAS”
Love this!! Especially love the German Pfannkuchen reference. I’m Czech and German,; (Sudeten Deutsche, to be exact ). Many words crossed over from German to Czech and vice versa. For example, in pure German, the word is Pfannkuchen. In the Gernsb speaking areas of former Czechoslovakia, from where both my parents hailed , (dad was full, Moravian; mom was part Germsn), the the Czexh word is „palačínky” — the German (Sudeten) word is „Palatschinken.“ Better known in English (and French), as “crepes.” German and Czech traditional way to eat them is for breakfast or lunch, but we also used to eat them for dinner on Lenten Fridays. Traditionally spread with ham or fruit preserves, rolled up and sprinkled with powdered sugar. Wunderbar!
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sistersand I would go on weekly outings with my dad to stock up on apples and cider"
"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
1 ½ tablespoons olive oil, divided
4 (6-oz.) bone-in pork chops
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock (such as Swanson)
1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 small red onion, thinly vertically sliced
Chopped Parsley for garnish.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
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Love this!! Especially love the German Pfannkuchen reference. I’m Czech and German,; (Sudeten Deutsche, to be exact ). Many words crossed over from German to Czech and vice versa. For example, in pure German, the word is Pfannkuchen. In the Gernsb speaking areas of former Czechoslovakia, from where both my parents hailed , (dad was full, Moravian; mom was part Germsn), the the Czexh word is „palačínky” — the German (Sudeten) word is „Palatschinken.“ Better known in English (and French), as “crepes.” German and Czech traditional way to eat them is for breakfast or lunch, but we also used to eat them for dinner on Lenten Fridays. Traditionally spread with ham or fruit preserves, rolled up and sprinkled with powdered sugar. Wunderbar!
So pleased that you took the time to write! This is one spectacular dish and so adaptable! Bon Appetit! Monte