Dutch Baby Pancake

Holy-moly. I am having another Balsamic Roasted Tomato Caprese Sandwich moment. A DROP-WHATEVER-YOU-ARE-DOING-AND-MAKE-THIS-RIGHT-NOW moment.

The boyfriend is driving down to Eugene today to help a friend move up to Portland. I decided, being the best GF ever that I am, that I would make him breakfast before he left. 

I had some leftover blueberries that I picked earlier this summer in my freezer that I wanted to use up, so I turned to my friend Google for inspiration.  I found myself at the Choosy Beggars page, practically drooling over the picture of something called a "dutch baby".  I'd never in my life heard of a "dutch baby" before, and it was apparently very popular at Bickford's, of all places (a little reference for my fellow New Englander's out there).

A dutch baby is essentially a large pancake that is cooked in the oven, and takes on a bowl shape as it bakes.  I made a cream cheese filling to go under the blueberry compote, and it was pure perfection. 

The directions seem long and complicated, but this was actually really easy and quick to make.

Dutch Baby Pancake

Serves 4

Ingredients

Dutch Baby
1/2 cup flour
1/2 cup milk
2 eggs (room temperature)
1.5 tbsp granulated sugar
1/2 tsp vanilla
pinch salt
1 tbsp butter

Blueberry Compote
1 pint blueberries (fresh or frozen)
2 tbsp water
1/2 tbs lemon juice
2 tbsp granulated sugar
1/8 tsp ground nutmeg
1/4 tsp salt

Cream Cheese Filling
1 (8 ounce) package cream cheese (softened at room temperature)
1/4 cup sugar
1/2 tbs lemon juice
1/2 tsp vanilla extract
1 tbs sour cream



Directions
1. Preheat your oven to 475ºF.
2. Stir together the flour, sugar, and salt in a mixing bowl.  Add the eggs, milk, and vanilla.
3. Whisk the mixture until ingredients combine (be careful not to over mix). Once you stop mixing there should be a little bit of froth on top of the batter. Set the batter aside to rest at room temperature for 10-20 minutes.
4. While the batter rests, put all of the ingredients for the blueberry compote in a saucepan, stir to combine. Cover and let simmer on medium-low.
5. Place your baking dish, empty, in the oven to heat up.  Traditionally a 10-inch cast iron skillet is used. I don't have one of those (sigh), so I used a pie dish and it worked just fine.
6. When the pan is hot, carefully take it out of the oven and add in the butter.  Because the pan is so hot, the butter will start to brown quickly.  As it melts, swirl it around in the pan to coat the sides. Move quickly, because you don’t want the pan to lose it’s heat.
7. Turn the oven down to 425ºF.
8. Put the batter into the hot, buttered pan.  Immediately put it into the oven and let it cook for 12-15 minutes.  (do not open the oven door to peek as it bakes, the cool air will cause the dough to deflate).
9. Give the compote a stir. Next add all of the ingredients for the cream cheese filling into a mixing bowl and mix well. Set aside.
10. When pancake is done, remove from oven and immediately pour in the cream cheese mixture (this will heat up the filling so that it can be spread easily.
11. Spread the cream cheese filling around the inside of the pancake, then top with the blueberry compote.
12. ENJOY!

Curried Pumpkin Coconut Soup

Today was the perfect crisp fall day in Portland.  The leaves are just starting to turn, with bright red and golden yellow swirling through the wind as the leaves fall off the trees.  The perfect day for delicious warm and creamy pumpkin soup, with a crunchy grilled cheese sandwich for dipping.

Now I always advocate for fresh ingredients; avoid dried, frozen, or canned as much as possible.  Welp, I used canned pumpkin here folks. You'll get more flavor if you puree your own fresh pumpkin, but it was just not in the cards this week for me.

I took the leftovers for lunch at work.  I had a baked potato leftover from the weekend that I didn't know what to do with, so I chopped it up and put it in the soup on a whim. holy.moly. The potato added an amazing richness and perfect texture to the soup. It was as if the two were meant for each other, soul mates, if you will.

Curried Pumpkin Coconut Soup
Serves 4

Ingredients:

1 small onion, diced

3 tbsp canola oil

1/2 tsp grated fresh ginger

2 cloves garlic, minced

1 cup vegetable broth

1 14 ounce can coconut milk

1 15 ounce can pumpkin puree (not pie filling)

1/4 tsp cumin

1/4 tsp ground coriander 

1/2 tsp curry paste or powder

pinch of cinnamon

salt to taste
 
Directions:
1. In a large pot, sautee the onions in the oil until onions turn soft and translucent.
2. Add the garlic and ginger and saute for 2-3 minutes longer.
3. Add the pumpkin, coconut milk, and spices; stir to combine.
4. Add the broth slowly, until you reach the desired consistency (I like mine on the thick side)
3. Simmer over low heat for at least fifteen minutes, stirring occasionally.
4. Puree in food processor or blender until creamy and smooth.

Caramelized Tofu and Brussels Sprouts

It sure has been a while.  In my absence I've managed to buy a house (!) and visit The Baby a time or two.  It's amazing how fast time goes, and how darn cute The Baby is (and how his adorableness seems to grow each time I see him).

This recipe is very simple, very healthy, and very easy to make!  It takes about 20 minutes total (not including the time to make brown rice - which I usually make in big batches on Sunday nights for the week).  You could also serve this over a delicious and nutty quinoa, instead of brown rice.  It takes significantly less time to make, and would compliment the bitterness of the brussels sprouts and the sweetness of the brown sugar nicely.

Recipe adapted from 101 Cookbooks

Caramelized Tofu and Brussels Sprouts
Serves 4

Ingredients
7 - 8 ounces extra-firm tofu, drained and cut into thin 1-inch segments
1 small onion, diced
2 medium cloves garlic, minced
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
1/4 cup cup pine nuts, toasted
3 tablespoons brown sugar
1/4 cup basil, chopped
Salt and Pepper to taste

A few splashes of canola oil
A drizzle of 100% pure maple syrup (optional)

Directions:

1. Heat oil in a skillet over medium heat and add the tofu. Cook until browned.
2. Heat oil in a second skillet on medium-low heat and add the onions. Cook slowly until they begin to caramelize.  Add garlic and Brussels sprouts and cook about 5 minutes.
3. Add half of the brown sugar to the tofu and stir to coat. Cook about 1-2 minutes.
4. Add the Brussels Sprouts mixture and pine nuts to the tofu. Then add the remaining brown sugar and stir to coat.  Cook until Brussels Sprouts begin to brown.
5. Finish with chopped fresh basil, maple syrup, and salt & pepper to taste.
6. Serve over brown rice, and enjoy!

Balsamic Roasted Tomato Caprese Sandwich

I am doing my best to establish a routine for posting, aiming for a Saturday / Wednesday schedule.  Well, schedule to the wind because this sandwich is so incredibly delicious, I cannot possibly wait until Wednesday to share it.  Seriously, drop whatever you are doing and make this now!

I saw Closet Cooking's recipe for Balsamic Roasted Tomato Caprese Sandwich last week, and have found myself staring at his beautiful photo, salivating (at work might I add - how am I supposed to be productive with posts like this!?).

While down in Eugene, OR for the The Labor, The Boyfriend's mom gave us a bunch of tomatoes, fresh from her garden.  I knew exactly how I would use them.  Might I also add that The Boyfriend despises tomatoes and ate this up, ready for seconds, immediately!

You can make this ahead by roasting the tomatoes and storing in the fridge in an air-tight container. It takes mere seconds to assemble the sandwich.  (I'll give you one guess as to what I will be devouring for lunches this week...)

Balsamic Roasted Tomato Caprese Sandwich

Serves 4

Ingredients:

4 ripe tomatoes (cut in half)

2 cloves garlic, chopped

salt and pepper to taste

drizzle of olive oil

drizzle of balsamic vinegar

fresh mozzarella, sliced

1 handful basil leaves

crusty bread, sliced into 1/2 inch slices (I used fresh sourdough from a local bakery)

Directions:

1. Pre-heat oven to 350 degrees.

2. Place the tomatoes on a baking sheet, cut side facing up.

3. Sprinkle with the garlic, salt & pepper, and drizzle with the oil and vinegar.

4. Roast the tomatoes in oven for one hour.

5. Toast the bread slices until nice and crunchy.

6. Let the tomatoes cool, and assemble the sandwich.

7. Enjoy!

Pesto Potato Frittata

What do you make when it's 6:30pm and you're just getting home from work tired, hungry, grouchy, and have not thought for a single second about dinner (did I mention you also spent the night before at the hospital anxiously awaiting the birth of your boyfriend's ADORABLE nephew, and now you suspect you are coming down with The Sickness)?  You make a frittata.

I had gotten this recipe for a Pesto Potato Frittata in my inbox a few weeks ago and it's been floating around in my head, waiting for the perfect moment to surface ever since. Earlier this week (under the above circumstances) was certainly my big moment. Frittatas are easy and quick to make, and perfect for my particular situation.

This recipe was adapted from Vegetarian Times. Their recipe calls for 2 tbs of mustard - which I was very excited about. I love mustard, like REALLY love it. It had never occurred to me to put it IN a frittata (it almost always winds up on ON it). I couldn't wait to try it out! Aaaand I completely forgot to put it in... I am leaving it out of this recipe for that reason, but it is making it in to my next one for sure and I encourage you to try it out in your's (and tell me how it turns out so I can live vicariously through you). 

Frittatas are great make ahead meals.  They are good straight out of the oven, and equally as delicious the next day at room temperature or even cold. 

Pesto Potato Frittata

Serves 8

Ingredients

1 Tbs. olive oil, divided

1 1/2 lb. red potatoes, cubed (3 cups)

1 small onion, diced

1 small red bell pepper, diced

2 cups fresh basil leaves

2 cloves garlic, peeled

6 large eggs

3 large egg whites

1/4 cup grated Parmesan cheese

1/4 cup grated Fontina cheese

Directions

1. Pre-heat oven to 350 degrees

2. Heat oil in skillet over medium heat. Add onion and saute until translucent. Add the potatoes and cook about 15 minutes, or until potatoes and onion begin to brown, stirring often.

3. Meanwhile, place basil and garlic in food processor, and pulse until finely chopped and combined. Add eggs, egg whites and blend 1 minute, or until frothy. Stir egg mixture into potato mixture.

4. Add the cheese and stir throughout. Arrange the red pepper on top.

5. Cook about 10 minutes, until the bottom starts to set.

6. Place skillet in oven (make sure it's one that can go in the oven!) until the egg is cooked through, about 8-10 minutes (keep a close eye on on it, it'll dry out if overcooked).

Corn Chowder

So here it is, my first post. I have wrestled with the idea of creating a food blog for the better part of the last year. I finally created this page several weeks ago, and I have stared at the blank white screen every single day with absolutely no idea where to begin. Today seems like just as good a day as any, so let’s start with this: Corn Chowder.

The secret ingredient in this recipe is corn broth. Yes, you heard me: corn broth. It is so incredibly easy to make, and adds such an incredible richness to the recipe that you will wonder “where has this been my whole life?!”.

 

This is a great make-ahead recipe; it is even better the next day, once the flavors have melded together.

Corn Chowder

Serves: 6-8

Recipe adapted from The Gluten Free Vegan
 

Ingredients:
6-8 ears of fresh corn on the cob
2 ½ cups water
1 tbs Olive oil
1 leek (or small onion), diced
2 red potatoes, chopped
1 yam (or sweet potato), chopped
1 can coconut milk (or any kind of milk you like)
salt & pepper to taste

2 tbs vegetable base 

Directions:

1. Add the water to a saucepan and put on medium heat, add a pinch of salt.
2. Cut the corn kernels off the cobs and set aside. Place the corncobs in the salted water and cover. Let this simmer on low while you make the soup (you can also make this ahead and throw it in a crock pot – the longer this can cook, the more flavor the broth will have).
3. While the broth is simmering, add olive oil to a soup pot and turn on medium to low heat. While that heats up, chop your leek (or onion) & add to the pan. Let this sauté until translucent.
4. Chop the potatoes & yam and add to the pot with the leek. Allow this to cook for 5 – 10 minutes.
5. While the potatoes and leek sauté, prepare the broth: remove from heat and strain through a sieve (a colander would work as well, it just won’t keep out as much of the corn). Discard the corncobs. Add the vegetable base to the corn broth and stir well.
6. Add the broth to the potato-leek pot. Add the corn you set aside previously. Cover and let simmer on medium heat until the potatoes start to soften (you don’t want them to overcook, or else they will get mushy!)
7. Once the potatoes begin to soften, add the can of coconut milk. Add salt & pepper to taste.
8. Enjoy!