Hello hello! I know that in times of trouble, if I cannot join millions of women on the streets (it was AMAZING), Ihead directly to the kitchen to feel better. There’s something about cooking that just sets the world to rights. You know that if you do this, then that, and maybe that other thing you’ll come out with something (hopefully) delicious & nourishing, and with any luck you’ll have some folks to share it with.
This week during one of these sessions of messing around, I decided to make a Dutch Baby just for kicks. They are super easy, really delicious, and normally served as a breakfast item. Luckily for me it was dinnertime, so I decided to experiment and turned it into a savory dish with chopped herbs, a little cheese, and then served it alongside a few spreads and pickles (see previous newsletter). I encourage you to do the same!
Havefun with this! Use the dill from this week’s box (or whatever other herbs you have lying around) and serve alongside a cauliflower soup or arugula salad. And if you want to serve this for dessert too, go right ahead! Follow the same formula and omit the savory elements, and when it’s done, squeeze the orange juice over it and shake a little powdered sugar on top.
1⁄2 cup flour
1⁄2 cup milk
½ tsp salt
¼ cup grated cheese of your choice (or stir in some goat cheese, ricotta, or yogurt)
1 bunch chopped parsley
1 tsp chopped thyme, oregano, or chives (your choice)
2 tbsp. unsalted butter
Juice of 1⁄2 a lemon
Heat oven to 425°. Whisk eggs in a large bowl, and then add flour, milk, and salt; whisk until blended but still slightly lumpy. Stir in herbs and cheese if using.
Heat butter in a 12" oven-proof skillet over medium-high heat. When butter stops foaming, pour batter all at once into center of skillet.
Transfer to oven and bake until pancake is puffy on the edges and golden brown, about 15 minutes.
When done, pull from oven and working quickly put on serving plate. Sprinkle with lemon juice, and serve with your choice of dips, pickles, or other savory bits and bobs.