Savory Dutch Baby
Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.
Active Time: 20 min
Total Time: 50 min
3 large eggs, room temperature
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, slightly cooled, divided
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes total (prepare your toppings while you wait).
Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
Smoked salmon, crème fraîche, and sliced spring onions
Sautéed kale, crispy bacon, and aged cheddar
CAMPFIRE CHILI AND CORNBREAD
A delicious one pot meal - perfect for both indoor and outdoor eating and cooking. Gather the family around the fire or the dinner table and make some memories with this meal!
Active Time: 20 min
Total Time: 1 hr
4 slices bacon
1 green pepper, diced
1 jalapeno pepper, diced (with seeds = spicy)
1/2 cup onion, minced
2-3 cloves garlic, minced
1 lb ground beef (I used 85/15)
1 15 oz can fire roasted diced tomatoes
1 tbsp chipotle chili pepper*
1 tbsp ancho chili pepper*
1 tbsp dried oregano
1/2 tbsp ground cumin
salt and pepper to taste
1 package cornbread mix (plus ingredients to make cornbread)
1/2 cup shredded cheddar cheese
campfire chili and cornbread
Chop bacon and cook in dutch oven until some fat is rendered. Add diced green pepper, jalapeño pepper, and onion; cook for 3-4 minutes or until bacon is nearly cooked and crispy and peppers are softened. Add garlic and cook until fragrant, about 1 minute. Add ground beef; crumble and cook until almost all pink is gone.
Meanwhile, make cornbread mix according to package directions; stir in cheddar cheese.
Add seasonings; stir to blend with beef and peppers. Cook until beef is cooked through. Add tomatoes and cook for 2 minutes, or until tomatoes are heated through.
Top with cornbread mix, cover, and cook according to cornbread package directions, approximately 20-30 minutes.
Serve in bowls and top with desired toppings - avocado, guacamole, sour cream, extra cheese, etc.