Here's a fun dish to serve with drinks if you want to put a little drama in your life. The recipe developer, Melissa Clark, describes the dish as a giant cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft custardy interior. I halved the recipe and it seemed to work. I suspect that using the full recipe would produce a more dramatic result. In fact, I've seen a more dramatic result, and let's face it, drama is the best part of this dish.
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 large eggs
- 3/4 cup whole milk
- 2 tablespoons finely chopped fresh thyme leaves, plus more for garnish
- 2 tablespoons minced chives or tarragon, plus more for garnish
- 6 tablespoons unsalted butter
- 3/4 cup grated Parmesan cheese
- Flaky sea salt, for garnish
Methods:
Heat your oven to 425°F.
In a large bowl, whisk together the flour, salt, and pepper. In a separate bowl, whisk together the eggs and milk. Whisk the eggs into the flour mixture until just combined. Then stir in the herbs. Melt the butter in a 12-inch cast-iron or other oven-safe skillet over medium-high heat. Continue to cook until the butter smells nutty and turns brown, 5 to 7 minutes; then swirl the skillet so the butter coats the bottom of the pan.
Pour the batter into the skillet, and scatter the cheese and flaky sea salt over the top. Bake until the Dutch baby is puffed and golden, 20 to 25 minutes.
Serve immediately, garnished with herbs, and with Sriracha and/or lemon wedges on the side if desired.
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