A Dutch baby, also called a German pancake, is basically a large popover. When baked, the edges pillow and form crispy, golden brown mountains while the center stays soft and buttery. This savory version would be great served with a hearty chili or spicy salsa.
Combine milk, flour, eggs, sour cream, chives, garlic powder, and salt in medium bowl and mix until just combined.
Position oven rack in bottom 1/3 of oven. Place a large 12-inch cast iron skillet in oven and preheat to 450 degrees F. Add butter to skillet and return to oven until butter is hot and sizzling. Remove from oven and carefully pour batter into hot pan.
Return to oven and bake for 25 minutes, or until golden brown and fluffy. Slice and serve immediately.
Creamy baked eggs make for a quick and easy weeknight meal; this version incorporates a bed of lightly sautéed spinach underneath and fragrant garlic breadcrumbs on top for a bit of crunch.
Makes: 2 servings
Total Time: 20 minutes
1/2 cup Panko breadcrumbs
2 tablespoons olive oil
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 ounces (2 cups loosely packed) baby spinach, coarsely chopped
2 tablespoons heavy cream
4 large eggs
Preheat oven to 375ºF.
For breadcrumbs, heat olive oil in a large skillet over medium heat. Add breadcrumbs and stir for 5 to 7 minutes or until they start to turn golden brown. Stir in herb seasoning, garlic powder, and salt and pepper, and continue to cook until golden brown and crunchy, about 2 to 3 minutes more. Remove from heat and set aside.
Crack eggs into a bowl, being careful not to break the yolks.
Melt butter in a small 6-inch cast-iron or oven safe skillet over medium heat until butter is melted and sizzling. Add spinach and cook for 30 seconds to 1 minute or until spinach is just wilted. Pour cream over spinach, followed by eggs.
Place in the oven and bake until whites are set and yolks begin to cloud over, about 12 minutes, slightly longer if you prefer firmer yolks. Sprinkle breadcrumbs over top and serve.
Note: This recipe is easily scalable: cook eggs 1 or 2 at a time in small ramekins, or double the recipe and use a large 10 or 11-inch skillet. Just keep an eye on the eggs as you are cooking them, as the cooking time will change depending on the size of the batch.
The secret to this super-creamy tiramisu? Homemade mascarpone. It's easier than you might think.
Makes: about 20 individual sized shooters
Active Time: 1 hour
Total Time: 24 hours
2 cups heavy cream (not ultra-pasteurized)
1 tablespoon white vinegar
4 large egg yolks*
1/4 cup plus 3 tablespoons sugar, divided
1 cup heavy cream
pinch cream of tartar
4 ounces brewed espresso, cooled
1 tablespoon amaretto or coffee liqueur
2 dozen crisp ladyfinger (Savoiardi) cookies
2 tablespoons cocoa powder, for garnish
You will also need:
20 (2 to 3 ounce) shot glasses or mini parfait glasses
To prepare mascarpone, line a fine mesh sieve with a double layer of moist cheesecloth. Place over a large bowl to catch drainage.
Combine cream and salt in a heavy saucepan. Heat over medium-low until it reaches 190ºF, stirring occasionally. Add vinegar and stir until mixture thickens and coats the back of the spoon, about 5 minutes. You will see a slight separation but will not see visible curds. Remove from heat and let cool for 30 minutes. Pour mixture through the sieve and let cool completely. Move sieve and drainage bowl to the refrigerator overnight, until mascarpone has fully drained. You should end up with about 1 cup of mascarpone.
In a mixing bowl, vigorously whisk egg yolks with 1/4 cup sugar until thick and lighter in color, 3 to 5 minutes. Add mascarpone, stirring until smooth.
In a separate bowl, combine cream, remaining 3 tablespoons sugar, and cream of tartar. Beat with an electric mixer fitted with the whisk attachment until it forms soft peaks. Fold into egg yolk mixture.
To assemble shooters, mix together espresso and amaretto in a small bowl. Use the top of your shot glasses to cut ladyfinger cookies into rounds, then drop into bottom of glasses. Drizzle with 1/2 teaspoon of coffee mixture. You want to moisten the cookies, not drown them.
Dollop about 1 tablespoon of mascarpone mixture on top of cookies, followed by a second cookie round. Drizzle with more coffee and repeat, layering mascarpone, cookie, and coffee. Top with a final layer of mascarpone (note: depending on the shape of your shot glasses, you may only be able to fit two layers, use your best judgement.)
Refrigerate until ready to serve, up to 1 day. Just before serving, dust tops with cocoa powder.
Note: This recipe contains raw/uncooked eggs. It is recommended to use fresh eggs from a local, trusted source. Of, if you prefer, you can purchase eggs pasteurized in the shell to use in this recipe.