ham and cheese Dutch baby for dinner yesterday. When I find the recipe I used, I’ll post it.
I haven’t made many of these, but I might start. I love quiche, but it’s 20x the work of this.
This was a nice weekend supper with a bowl of homemade vegetable beef soup from the freezer.
That looks delicious. How do you incorporate the ham and cheese? I’ve only ever had plain Dutch babies before, I think.
I’ll trim my top crust into a round before assembling the pie. Assuming not too many trimmings, I put those back into the bottom of the pie before filling. 
First bake of the year. Crème Caramel with milk, 3 eggs and 2 yolks.
I screwed up the caramel, so I poured some maple syrup at the bottom of each ramekin instead.
These look similar to the nutmeg (?) ones from Fika someone posted here … I’ve been meaning to try …
Thank you!
Coarsley grated cheese was stirred into the batter after everything else was added and mixed well.
The ham was interesting. Recipe called for rather a lot of butter to be heated in the cast iron pan. The ham was finely diced, then scattered into the hot pan. Batter was then poured in, and the ham stirred with a fork to evenly distribute. There was no sticking at all.
I use an almost identical recipe (3 instead of 2 egg yolks), and bake for 30 minutes instead of 40, at 350° for one large dessert. It’s even tastier if you add 1/4 cup of Grand Marnier (I know, orange is not Zoe’s thing) before putting it into the baking dish.
I never thought of that.
I always roll way too big and therefore have tons of trim.
My best friend and his big extended family absolutely loved this cake/loaf. Funny how my daughter had the opposite opinion. So, no more for her!
It’s easy to make and lasts well.
I made the fika ones and the other ones also. I really can’t comment because I don’t remember the difference. Only thing I know they are fast and easy to make.
I did not! My cookies were not exactly perfectly square.. so the ends got baked as cookies.. just slightly wonky.
My mother did that when I was a child: I was never a big fan of pies, but loved those little rolls she would make!
I was influenced by this photo and 2 containers of heavy cream in my fridge to make this recipe! I remembered your warning and made a very tall parchment paper guard. I’ve never made a cake like this before, so looking forward to trying it tomorrow ( at the team meeting)
thanks!!
Cinnamon is one thing I don’t like, and dislike it that most baked goods containing apples have cinnamon in them (raisin bread too, unfortunately).
I’ve been gone for a bit, but this came out of my oven yesterday. Sourdough starter and a portion of the flour was freshly milled at the grist mill in St. Helena
I’ve been trying to get baguettes down for a good while. Dutch Ovens are the cheat code to get steam results, but don’t work for baguettes because geometry. I played around with different methods and settled on the baking pan filled w/rolled kitchen towels soaked in boiling water. Cooked on a stone (unglazed tiles from Home Depot) and tented with a big sheet of foil for the first 30 minutes.
The final piece was using a sheet of stiff cardboard wrapped in packing tape as a transfer peel, so I didn’t destroy them getting them into the oven.
The batard is a bit bien cuit but even I, a posessor of a Doctorate in Self Deprecation from the Institute of Inferiority Complexes (motto: “What would your mother think?”) can’t call this anything but a total win. Oven spring for days, perfect open, but not TOO open crumb. Crisp, blistered crust. Chewy, tangy.
I’m happier about this than I’ve been in months!
Those are great
I have seen raisin bread made without cinnamon. Not often, but occasionally
