To serve two, you'll need: 2 tbs unsalted butter 1 large egg 1/4 cup milk 1/4 cup flour 1/4 tsp salt 1/8 tsp pepper 1 scallion, chopped, light green part reserved for garnish 2 tbs shredded cheddar cheese, plus more for garnish optional: cooking spray To make this German Pancake, get out a small oven-safe skillet (mine looks like a mini wok and is 8 inches wide) and set your oven to 425 degrees. If desired, lightly spritz the pan with some cooking spray. Place the butter in the skillet. | I have stayed away from German Pancakes, or Dutch Babies (as they are often called), for no other reason than laziness. But after reading this article, I decided to try it... and It is delicious! Whipping the batter in a blender really keeps it airy and light, and the dramatic puffiness right out of the oven makes it an easy show-stopper for a romantic brunch for two. The taste is a lot like a crepe because of the high egg content of the batter. I added the savory addition of scallions and cheddar, treating this pancake a bit like I would a biscuit. It came out very beautifully, but I had to be careful of the salt content. Adding the cheddar to finish on top added some additional salty flavor. My pancake also slightly stuck to the bottom of my pan. I may do a light spritz of cooking spray before cooking next time. I hope you like this tasty brunch dish! |
When you've got all your ingredients ready, place the skillet in the oven, to allow the butter to melt. Use a blender to whip up the egg for a minute, then add the flour, milk, salt and pepper. Blend until well-mixed, then add the scallion and cheese, blending for a minute more. Using an oven mitt, take the skillet out of the oven, making sure that the butter is melted. Carefully swirl the pan, to coat all the sides with butter. Gently pour the batter into the skillet, and bake in the preheated oven for about 15-17 minutes, or until the outside is golden and the middle is puffed up. Cut into quarters, and serve immediately with the reserved scallion and cheddar on top. This would be great with a few slices of bacon or sausage alongside. Enjoy!
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I have never gone from watching an episode of a show to making the recipe faster than this one. First of all, hello! How are you? I have been away for quite a while, but I am glad to say I hope to be writing more soon! I recently went from a part-time to a full-time job, and I couldn't be happier! When I saw this cookie recipe on Anne Burrell's Secrets of a Restaurant Chef, I knew I had to try it. After making these spicy cookies, Anne made some ginger ice cream to go with them. That sounds like an amazing combination. The spicy cookies with cool ginger to add depth of flavor as well as a creamy component sounds like a great treat for a party. While I didn't get to make these cookies into ice cream sandwiches, I plan to go out and buy Haagen Dazs Five's vanilla bean ice cream (or the ginger flavor, if I can find it!) to do just that as soon as possible. 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Pinch salt 1 1/2 sticks butter, at room temperature 1 cup brown sugar 1 egg 3/4 cup molasses Turbinado sugar (sugar in the raw), for coating Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined. Using an ice cream scoop or a large melon baller, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar (Note: I used regular granulated sugar and they came out great. The texture would probably be better with the other sugar, though). Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little. Bake for 9 to 10 minutes. Remove the cookies to a rack to cool. Serve with fresh whipped cream, a small dollop of cream cheese or mascarpone, or make into ice cream sandwiches using ginger or vanilla bean ice cream! Enjoy! My dad's lineage is totally German, so I figured I'd make something German today! Sadly, I can't spend the day with my dad and my grandpa, but this one's for them! The recipe for the German Potato Salad is from an old cookbook called Luchow's German Cookbook by Jan Mitchell. This book shares "stories and favorite dishes from America's most famous German restaurant." Luchow's was the place to go for German food, and celebrities would frequent the restaurant for the delicious food and fabulous atmosphere. Sadly, Luchow's is no longer open (after over 100 years of business!!), but these dishes are classic German cooking, and are so delicious! I can't wait to make more recipes from this book. Happy Father's Day! For the Potato Salad: 1 lb red potatoes 6 slices of bacon, diced 1 medium-sized yellow onion, diced 1/2 cup of vinegar 1/2 cup stock or bouillon 1 tsp salt 1/4 tsp pepper 1 tsp sugar 1 egg yolk, beaten For the dinner: 1 can prepared baked beans 1 can sauerkraut Mustard Bratwurst, Knockwurst, or Weisswurst, (one or two per person) preferably pre-cooked Buns, to serve First, start your potato salad. Note: while the potatoes are cooking, get the dressing ingredients ready. Scrub and rinse the potatoes, and boil whole. Let cool a bit while you prepare the rest of the ingredients. Cook the bacon in a hot pan until crisp, add the onion, and cook until transparent. Add the vinegar, stock, and seasonings. Stir. Let come to a boil. Stir in the egg yolk (mine slightly scrambled, but the salad was still delicious). Remove from heat. Thinly slice the potatoes, and pour the dressing over them. Serve while still warm. Meanwhile, get your grill pan over medium high heat, and open your sauerkraut and beans, if using. Place the canned items in separate microwavable dishes, and heat them up while you cook your sausage. Spray the grill pan with cooking spray, and grill your sausages and buns at once, to warm them through (if you have fresh sausages, make sure you cook them thoroughly). Serve the sausages with sauerkraut and mustard with the beans and potato salad on the side. Enjoy! |
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