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!

Jalapeño Popper Dip

 Saturday is Game Day in this household.  While I could care less, The Boyfriend plans his entire weekend around these 3 to 4 hours; jumping up off the couch, yelling "go go go go....YEEEEEAAAH!!!!!" with his fist in the air, occasionally punching said air. I don't get the attraction to sports,  but I get to use his game time as an excuse to make yummy snacks like Jalapeño Popper Dip, so I guess Game Day is win-win.

This dip has been a hit two weeks in a row. We had some friends over for last weekend's game, and I spent all day in the kitchen making tons of food. Nothing else got touched but this dip - and it was gone within 10 minutes. It's sure to clog your arteries, but hey - it's Game Day!

In addition to the jalapeños, I added a poblano pepper, which is a very mild pepper in terms of spice.  It adds amazing flavor, without adding additional spiciness.  I like to keep things more on the mild side (I'm a wimp!) so I de-seeded the jalapeños.  You can spice it up a bit more by keeping the seeds in for one or more of the jalapeños.

You can also make this ahead of time. Just prepare the dip and store in the fridge in an air tight container (or you could freeze it for up to a month). On the day of just sprinkle the bread crumbs on top and bake.

 

Jalapeño Popper Dip
Serves 4-6

Recipe adapted from: The Rachel Ray Show

Ingredients:
2 large jalapeños
1 poblano pepper (optional)
1 tablespoon oil
8-ounces cream cheese, softened at room temperature
1/3 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan
1/4 cup panko bread crumbs (or any kind of bread crumbs you like)

Directions:
1. Pre-heat oven to 425. Coat peppers with olive oil and roast until softened and blackened. Remove from oven and set aside to cool.
2. Once cooled enough to handle, remove the blackened skins from the peppers and discard. Chop the peppers.
3. In a large mixing bowl, combine the cream cheese, sour cream, cheese, and chopped roasted peppers.
4. Transfer the mixture to a baking dish and top with the the bread crumbs.  Bake until golden brown and bubbly, about 15-18 minutes. Serve with nice crunchy, crusty bread or tortilla chips.

5. 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).

Smoked Gouda Mac and Cheese

Mac and Cheese is the ultimate comfort food.  Comfort from what you ask? From Portland's rainy season trying to sneak in a little early.  I'm not sure where the summer went, and I have not come to terms with the fact that it is coming to a close.  It's been chilly over the last week and feels like it's time for a good butternut squash recipe, but to eat squash is to surrender to the coming winter. So in my denial, I bring to you Mac and Cheese.

I've made a lot of Mac and Cheese in my life (I mean, who hasn't really) but this is my new favorite recipe.  I should add a little disclaimer - I am not a sharp mac and cheese kind of girl.  I like my mac and cheese to be smooth, mild, and creamy. My cheeses of choice are smoked Gouda and Fontina.  The Fontina cuts the intense flavor of the smoked Gouda adding a deliciously mild and creamy texture.  If you prefer your mac and cheese to be on the sharp side, substitute sharp Cheddar for the Fontina (or go all out, and add all three!...).

Recipe is adapted from: rhondamary at All Recipes 

This is by all means not a dairy-free recipe (hello, cheese anyone?!), but I still make substitutions where I can. There is absolutely no substitute for cheese, but milk and butter are very easy - no one would ever know the difference, I promise!  If you prefer the real thing, you can use regular cows milk and regular ol' butter.

Smoked Gouda Mac and Cheese
Makes 6-8 servings

You can also easily make this ahead of time. Just follow steps 1 through 4, then cover and place in the fridge.  When ready to make, complete steps 5 and 6.

Ingredients
2 cups whole wheat elbow macaroni (or any short pasta would work)
2 1/2 tablespoons butter (I use Smart Balance Light, which is 100% non-dairy)
2 tablespoons all-purpose flour
2 1/2 cups Soy milk (you can use cows milk if you prefer; or rice, almond, hemp, or even coconut milk as well)
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 ounces smoked Gouda cheese, shredded
2 or 3 ounces fontina cheese, shredded

1/2 cup Panko bread crumbs

Directions 

1.    Preheat oven to 375 degrees. Lightly grease a 10 inch casserole dish.

2.    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  

3.    Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese (leave some on the side to sprinkle on top later).

4.    Combine cooked pasta and cheese sauce; transfer to prepared dish.

5.    Sprinkle the bread crumbs over the top, then add the leftover cheese.

6.    Bake in preheated oven for 15 minutes, or until heated through.