Saturday, January 24, 2015

AWOL (Absent WithOut Leave)

Hard to believe that I've been gone so long...don't really know why and can't say I didn't have the time...I just never set aside the time.
 
I'll catch you up on the kids later but, believe me, they are growing like weeds!
 
I've been in a cooking funk because husband would rather eat out...when I do cook...well...
 
Today I cooked my first Dutch baby. Have no idea where the name came from...haven't tried looking it up.
This is what it looks like straight out of the oven...can't really see it, but the middle is puffed up...that settles flat.
Dutch Baby
3 tablespoons butter
4 eggs
1 cup milk
1 cup all purpose flour
 
Oven 425 degrees.
Put butter in a 10" cast iron skillet. Put in oven.
In blender, blend eggs on high for one minute. Slowing blend in milk then flour blending 30 seconds.
Pour into hot skillet.
Put in oven for about 20 minutes.
 
I dusted with powdered sugar then drizzled my slice with maple syrup.
 
OH MY!!! This was like eating custard. Soooo gooood.
 
Husband didn't get up and out of bedroom until after 9 at which point he wasn't sure if eating a Dutch baby sounded good at all. LOL
 
Since he normally doesn't eat breakfast, I didn't worry about lunch at noon. When I did get up, I got out my #8 Griswold Dutch oven that I paid a whopping $18 for at a thrift shop in Delta Colorado while on vacation a couple of years ago.
 
First you start with a roux.
 
Husband walked into the kitchen, looked in the pot then at his boots and pronounced that the roux was almost ready since it was almost the color of his boots. 
 
He was so excited that he even chopped the vegetables. This is an unusual occurrence which happens only a couple of times a year. The last time I asked for help...this time he volunteered. I definitely thanked him!
 
Look quick before the lid (Griswold - matched the Dutch oven and cost considerably more than $18!!) goes on.
 
FINISHED!
 
A bit of rice in the bottom of the bowl...a sprinkling of Gumbo filet on top to help thicken.
 
DELICIOUS even if I do say so myself.

6 comments:

Martha said...

I've heard them called German Baked Pancake -- therefore the "Dutch" (how we Americans use the word Deutsh) but the baby -- I'm not sure. All I know is that it is a good pancake!

Patty said...

I've been in a cooking 'funk' as well. But I work full time so by the time I get home I don't feel like cooking. Yes, I could prepare ahead of time or use the crockpot.
That gumbo looks delicious! Do you serve it with cornbread? love your dutch overn.

Sherry said...

Cornbread is a must!

Sherry said...

Martha, you are probably absolutely corroect.

Ducky said...

From Wikipedia:

A Dutch baby pancake, sometimes called a German pancake,[1] a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast.[2] It is derived from the German pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.

According to Sunset magazine,[3] Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca.[4] While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters. In 1942, Manca's Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.[citation needed]

The "Dutch" moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where "Dutch" is a corruption of the German autonym deutsch.[5]

The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford's, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake. It is often eaten as a dessert.

A David Eyre's pancake is a variation on the Dutch baby pancake named after the American writer and editor David W. Eyre (1912–2008).

شوقي نجاح said...

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