Dustin’s Dutch baby (pastry)

January 9th, 2013 :: 7 comments :: permalink

DustinsDutchbabyEvery Sunday, Dustin will make a breakfast creation. He takes this role very seriously. Even though New Years Day was technically on a Tuesday this year, it felt like a Sunday to us so he wanted to cook again. This breakfast was especially important because it was our first meal of the new year. Dustin measured each ingredient to a tee.

The first time he made a dutch baby for me (odd statement, I know), I thought it looked very peculiar. It was monstrously huge and a bit eggy, not the usual sweet American breakfast I knew. This recipe has a little more sweetness to it, which I like.

DustinsDutchbaby_ingredientsThe ingredient list is very simple: Flour, salt, vanilla bean (or liquid vanilla), sugar, eggs, butter and milk. Dustin halved the recipe above for our small serving for two people.

DustinsDutchbab_tipThe cast iron has to be preheated for at least 15 minutes, preferably 30 or so. Deviating from the directions slightly, Dustin dropped room temperature butter into the pan while the batter was mixing in the food processor, a few minutes before pouring the batter into the pan. The butter will definitely burn if you add it to the pan too soon. Just be sure it’s not still cold when you do so, or you’ll cool the pan unnecessarily.

DustinsDutchbaby4Carefully pour the batter into your preheated cast iron and quickly transfer it to the oven. Better yet, try to pour the batter with the pan still in the oven so the pan doesn’t cool as much. I threw in a few raspberries at the last minute, mostly as an experiment to see what would happen. The pastry quickly starts to grow, so the pan you choose should leave a little room for this. When Dustin poured the batter, it was a bit more than 1/4 inch deep across the bottom of the pan.

DustinsDutchbaby5He opted to top our dutch baby with a easy to make raspberry sauce. He heated apple cider, cornstarch, sugar, raspberries and cold water together in a pan. You can also use orange juice in place of apple cider. We just had some cider left over from the Christmas holiday. Here’s a link to the full recipe.

After 4-5 minutes of simmering, the raspberries quickly break down. After letting the sauce cool, Dustin transferred it to the food processor, where he pureed it for about 20 seconds and then strained the puree to remove the seeds.

DustinsDutchbaby6Raspberry sauce, homemade whipping cream, and a squirt of lemon (which is the traditional topping for dutch babies). A sprinkle of powdered sugar was a beautiful final touch.

DustinsDutchbaby7We stayed happy and warm indoors on New Years morning and drank Earl Grey with our sweet pastry. It was a good start to the year.

Our dutch baby was based on a recipe from Alton Brown.

Vanilla Custard

December 19th, 2011 :: 0 comments :: permalink

Our original idea was to make custard to fill puff pastries, but while making it we realized it was enough of a dessert on its own and maybe too much in a pastry. You can top the custard with blueberries, lemon zest, powdered sugar, raspberries and I’m sure much more.

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Potatoes Dauphinoise

December 12th, 2011 :: 0 comments :: permalink

Dustin is a big fan of the local restaurants Alinea and Next. The serve very modern and forward thinking dishes that are difficult to replicate. The have released a couple of cookbooks though, so we picked one of their easier recipes to make at home. This dish comes from Next’s Paris: 1906 iBook and was perfect for the cold grey day we were having.

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00 Pizza dough

December 10th, 2011 :: 0 comments :: permalink

Living in Chicago and not liking deep-dish pizza didn’t leave me with very many pizza options, so I have been trying to create my own. Over the last few months and through much trial and error, Dustin and I have gotten pretty close to what I would consider perfect pizza dough. After going to Sunday Supper Club (a local dining club that hosts dinners in the chefs’ home, with a new theme each month), we found the missing piece… 00 flour. It is a super fine flour and dough made with it is much more wet than regular dough. Making dough from scratch is more work than just buying it premade or calling for delivery, but it tastes so much better fresh and is so much more gratifying to make (and eat!). I made a vegetarian pizza with seared tempeh and a carnivore’s version with Milano salami for Dustin.

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Fat cookies

December 2nd, 2011 :: 6 comments :: permalink

Like most people, I grew up eating store bought cookies. This is the first real cookie recipe I’ve ever made and I’m convinced it has to be the best one anywhere. The cookies come out super fat and gooey. I gave half of them away to my co-workers to prevent myself from eating the whole batch. Even taking pictures of them was a hard task, because they kept disappearing. I will never buy a store bought chocolate chip cookie again. Why waste the calories?

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Homemade Pesto

November 15th, 2011 :: 0 comments :: permalink

Making pesto is super easy. It’s very versatile as it can be used for pasta, pizza, salad dressing, meat dishes, or sandwiches. I like to prepare as much as I can on the weekend to make cooking a more enjoyable process throughout the week. I don’t think there is a set standard of exactly how much of each ingredient you should put in your pesto. I just add more of whatever I like.

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