I have been trying to find a great German Pancake (also known as a Dutch Baby) recipe for years. I found several but I generally got mixed results. Recently I adapted this recipe from America’s Test Kitchen and found that it worked perfectly every single time. An added plus is that you don’t have to remember to preheat the oven. The only caution is that you need to make sure you leave enough room above the oven rack as the edges will puff up at least four inches above the edge of the skillet.
Posted in breakfast, recipe
Tagged dutch_baby, flour, lemon zest, lemon_juice, nutmeg, pancake, powdered_sugar, sugar, table_salt, unsalted_butter, vanilla_extract
This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.
See my page on Demi Glace for the best chicken stock you can get.
Posted in appetizer, dinner, recipe, Sauce
Tagged butter, chicken_stock, dinner, food, lemon_juice, lemon_zest, lobster, lobster_stock, napa rose, saffron, scallop, shallot, thyme, tomatoes, unsalted_butter, vanilla_bean, white_wine
At the height of blueberry season, when blueberries are at their lowest cost, I buy as much as I can. I individually quick freeze them on a cookie sheet and vacuum seal in 24 ounce bags with my Food Saver. When the berries are defrosted they retain their fresh flavor but lose their texture. This recipe is perfect for frozen blueberries. The buttermilk adds a tartness that works well with the sweetness of the blueberries.
I adapted this recipe from Three Berry Buttermilk Sherbet from the June 2010 Sunset Magazine.
Note: You can use a food processor with a metal blade to purée the berries. However, I have found that a blender works better. Continue reading
This risotto variation is perfect for autumn. In fact, you can make the yam and apples as a side dish by itself. Start with a standard risotto recipe. For the protein I used pork brisket but you can use anything you think would go well with the other ingredients (crumbled bacon or left over turkey would do the trick). For the vegetable portion I took a garnet yam (one pound of orange deliciousness) and two apples (I prefer fuji). Cut them both into 1 inch cubes and put them in a large bowl. Add a tablespoon of olive oil, one and a half tablespoons of maple syrup, juice and zest from half a lemon and a teaspoon of fresh thyme. Combine thoroughly and spread in a single layer on a lightly oiled sheet pan. Bake at 425°F for 30 – 40 minutes until golden brown (check every 15 minutes and turn mixture over). Finally, I toasted a cup of pecans and coarsely chopped them to add crunch.
The yam and apples are delicious as a side dish in their own right. The roasting brings out the natural sweetness in the produce and the maple syrup aids the caramelizing.
Posted in dinner, recipe
Tagged apples, bacon, dinner, fuji_apples, lemon_juice, lemon_zest, maple_syrup, olive_oil, pork, side_dish, thyme, turkey, yams