Lemon Dutch Baby

Last weekend, I ate my first Dutch baby. Jonathan Swift would be proud.

For those who've never heard of them, a dutch baby is half-pancake, half-souffle. You bake it in a warmed cast-iron skillet in the oven, then cover it in lemon and sugar.

Eat Rating: Awesome
Difficulty: Easy.

Adapted from Orangette

2 tbsp butter
4 eggs
1/2 cup all-purpose flour
1/4 cup cream + 1/4 cup skim milk (LN: alternatively, you can use the 1/2 cup half-and-half, like the recipe calls for)
Juice of one lemon
1/4 cup powdered sugar

Preheat oven to 425 degrees.

Heat a cast iron skillet on stovetop and melt the butter, making sure it coats the sides and bottom of the pan. Reduce heat to warm and leave on the burner as you prepare the batter.

In a bowl, beat eggs, flour and milk with a whisk. Once thoroughly combined, pour batter into the skillet and place into the oven. Bake for 18 to 20 minutes, until the sides have puffed up and browned and the middle is set.


Remove from the oven, admire its delicate sponge-y texture and top liberally with lemon juice and powdered sugar. Serve immediately.

It's a Recession!: Easy Homemade Biscuits

You'll never buy a can of Pillsbury biscuits again.

When I was a kid, Sundays were reserved for church and biscuits. As soon as we'd get home after services, my mom and Dad would head to the kitchen to make brunch. My dad would cook the meat -- bacon, sausage, occassionally ham. My mom would cook the eggs. And I would make biscuits. This involved pulling a can of Pillsbury out of the fridge, cringing as it made the popping noise and placing them on a cookie sheet to bake for 10-12 minutes.

If I had known then how easy it was to make your own biscuits, though, I might have done that. Especially since it's so easy to customize with buttermilk, cheese or cinnamon and raisins.

Adapted from

Eat Rating: Awesome. You really won't need to buy canned biscuits ever again.
Difficulty: Easy. It's better if you have a pastry blender and a cookie cutter to cut the biscuits. But in a pinch, I've used two knives and the mouth of a glass and it works out fine.

2 cups flour (LN: You can use all-purpose or whole wheat. If you use whole wheat, you may need to increase the milk slightly)
1 tbsp baking powder
1/2 tsp salt
1/3 cup butter (5 1/2 tbsp)
2/3 to 3/4 cup milk

Preheat the oven to 450 degrees.

In a large bowl, combine the flour, baking powder and salt. Set aside.

Take your butter and cut it in half lengthwise with a knife. Then cut into chunks. You want the pieces to be small, less than 1/2 inch at most. Once your butter is all cut up, add it to the flour then use your pastry blender or knives to cut it in. The butter will eventually become a mass of tiny particles mixed in with the flour. At this point, gradually add the milk a little at a time until the dough begins to cling together. You want it to be a dough that hold together but not too sticky. If you add too much milk, add a little more flour.

Knead on a floured surface about 15 times. With a rolling pin (or your hands in a pinch), roll out until the dough is about 1/2 inch thick. Use the cookie cutter (or the edge of a glass) to cut into rounds. Place on a baking sheet and bake for 10 to 12 minutes.

Variations:
Buttermilk biscuits: Reduce baking powder to 2 tsp and add 1/2 tsp soda to the dry ingredients. Replace milk with 2 cups of buttermilk. Proceed with the remainder of the recipe.

Cheesy biscuits: Add 1/2 cup of shredded cheese to the flour mixture in the first step. Proceed with the remainder of the recipe.

Cinnamon raisin biscuits: Add 1-2 tsp cinnamon to the flour in the first step. Cut in the butter, then add 1/4 to 1/2 cup of raisins. Proceed with the remainder of the recipe.

Squash Breakfast Frittata

We've been getting a lot of summer squash and new potatoes from our CSA of late, so for a late lunch last weekend, I decided to combine the two. The recipe, which I found on the Kitchn, called for Canadian bacon. I didn't have any so I subbed in bacon. That probably wasn't the best idea. Bacon has a tendency to overwhelm all the other flavors in a dish. If you do use bacon, I suggest you just use it crumbled. Don't cook the other vegetables in the bacon grease, unless you happen to be an enormous bacon fan.

Frittata in a skillet.

Adapted from Zucchini Frittata at The Kitchn

2 medium-sized yellow squash, cut into thin half-moon slices
1 pound new potatos, sliced
1 large onion, chopped
2 gloves of garlic, crushed
1/4 pound canadian bacon or ham, diced
6 eggs (LN: We subbed egg substitute. You can't taste a difference)
6 oz goat cheese, crumbled
3-4 tbsp olive oil

Combine the cut up summer squash and a few teaspoons of salt. Set aside.

In an ovenproof skillet (I used a cast-iron one), heat the olive oil. Sautee the potatoes, onion and garlic for about 20 minutes, stirring occassionally, until the potatoes have softened. Remove the potatoes from the skillet and place in a separate bowl.

Add a few more tablespoons of olive oil. Sautee the summer squash and meat until the squash is softened, about 5 minutes. Remove from the skillet and add to the bowl with the potatoes.

Preheat the oven to 350 degrees.

In a separate bowl, beat the eggs. Add the potatoes, onions, squash and meat to the eggs, stirring just until combined. Add another tablespoon of oil to the bottom of the skillet. Pour the entire mixture back into the skillet and cook for about 10 minutes on the stovetop. Don't stir, so that a coating of egg forms on the bottom.

Move the skillet to the oven and cook for about 10 minutes. If the frittata is still a little runny, cook an additional 5 minutes.

Cut the frittata into wedges and serve warm.

Stewed Cherries (with stems)

Cherries, for the lazy.

Today CCO told me he liked my blog because I often repeat myself, like a fugue. I couldn't take offense. It is true. I do repeat myself, particularly concerning my love of cherries. Often I don't make things with my cherries because I eat them immediately after returning the market. A couple weeks ago, my mom bought me an enormous 3-lb crate of cherries. That I could not eat all of immediately, so I decided to try some of the recipes I'd filed away for such an occasion.

This recipe, frankly, is genius. Part of the reason cherries are so hard to cook with is because of all the stemming and pitting required. The last time I made a cherry pie, I think I spent more time pitting than doing anything else. But this recipe does not require pitting. In fact, you are encouraged to skip the pitting and serve the cherries with stems still attached. The recipe recommends serving as a dessert with creme fraiche or whipped cream. I've decided this is even better as a breakfast treat with plain Greek yogurt.

From the Atlantic food blog, "Cherry Season Made Simpler" by Sally Schneider

Eat Rating: Awesome.
Difficulty: Easy. No pitting required.

1 lb cherries, stems and pits attached
2 tsbp to 1/4 cup sugar
2 tbsp water
1/2 vanilla bean (LN: I subbed 1/2 tsp vanilla extract)

Place the cherries, sugar and water in a medium sautee pan over medium heat. If using sweet cherries, use on the lower end of the sugar. If they are sour cherries, increase sugar to 1/4 cup. Add the vanilla, cover and cook for about 2 minutes, until the cherries have started releasing their juice and the liquid has started to turn reddish. Remove the lid, turn up the heat to high and cook stirring occassionally until the cherries are tender, about another three minutes. They may start to split. At this point, the recipe suggests removing the cherries and cooking down the syrup. My syrup was done, so I just turned off the heat. Serve with creme fraiche or whipped cream or yogurt, dunking each cherry in cream before eating.

Whole Wheat Banana Waffles

Banana Whole Wheat Goodness

My best friend recently got married and as a gift for being a good maid of honor, her mom gave me a waffle maker. It's pretty much the best present ever (along with the fancy garlic press she gave me, of course).

Go-go-gadget-wafflemaker!

We decided to give the waffle maker its inaugural run this weekend. After a couple mishaps that involved me spilling batter on the floor, we succeeded. The waffles were pretty damn good too.

Eat Rating: Good. The two bananas give it just a hint of banana. CCO thought they could've used some more sugar, but I think that's what syrup is for.
Difficulty: Medium. Requires waffle maker, whisk.

Adapted from Alton Brown's Basic Waffle Recipe

1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tbsp sugar
3 whole eggs, beaten
1/4 cup canola oil
2 very ripe bananas, mashed
1 1/2 cups buttermilk

In a medium bowl, combine the flours, baking soda, powder, salt and sugar. Stir until combined. In a separate bowl, add the remaining ingredients and whisk. You want the banana pieces as small as possible. Add the wet ingredients to the dry and stir until combined. Let sit 5 minutes. Spray waffle iron with cooking spray and pour about 3/4 cup batter onto the iron. Cook according to the directions for your waffle maker (mine only takes about 2 minutes per waffle).

Serve with butter and maple syrup or fruit spread.

Eating Down the Fridge Challenge: Day 6 (Friday)

Delicious french toast

After a few beers, I am highly suggestible. Friday was yet another work happy hour for a departing colleague. As it had been a dreary day and it was still my birthday week, I had several beers then happy strolled through Dupont to catch the bus home. While I was waiting for the bus, I cracked open Orangette's book -- A Homemade Life by Molly Wizenberg -- and read the chapter about her father's french toast. This immediately made me want french toast. Her dad's trick was to use cook the bread in oil rather than butter. CCO was skeptical of this idea (or perhaps skeptical of semi-sober Leah and hot oil?), but it turned out pretty well. The oil sears in the flavor and makes the toast crispier than butter. Super delicious. See her recipe for details, but a good mix is 1 egg for every 2 pieces of bread. So we used 2 eggs for our 4 pieces of toast.

Pumpkin-Praline Muffins

I like muffins because if I'm running late, I can always throw one into my purse to eat on the way in to work. Also because they make great characters in online, animated films. Like my "Cakes to Try" list, I recently started a "Muffin List" in the little black recipes book I carry around with me. This one I found in Better Homes and Gardens. The cholesterol and saturated fat content were a little high, I thought, so I subbed in Smart Balance butter, egg beaters and whole-wheat flour.

Difficulty: Easy (but uses a lot of bowls)
Eat Rating: Either because I used whole wheat flour or because I accidentally omitted the baking soda, the muffins are a little bit dense. Not bad, just thicker than you'd expect for a muffin. The praline topping though is pretty awesome.

Better Homes and Garden, New Baking Book 1998

1/3 cup packed brown sugar
2 tbsp sour cream (LN: I subbed lowfat yogurt)
2/3 cup chopped pecans
2 cups all-purpose flour (LN: I used whole-wheat flour)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 egg, beaten
3/4 cup buttermilk
3/4 cup canned pumpkin
2/3 cup brown sugar
1/3 cup butter, melted (LN: I used Smart Balance butter)

Line muffin-tin with cups or grease. Preheat oven to 375 degrees.

In a small bowl, mix 1/3 cup brown sugar, sour cream (or yogurt) and pecans. Set aside.

In medium bowl, mix together dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, salt and cloves. In a separate bowl, combine egg, buttermilk, pumpkin, 2/3 cup brown sugar and melted butter. Add to dry mixture and stir until just moistened.

Spoon batter into muffin cups. Spoon about 2 tsp of pecan mixture on top of each muffin. Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool on wire rack. Best served slightly warm.

Leah's Birchermuesli

I first tried birchermuesli at the now defunct Bread and Chocolate in Eastern Market. Their variation is good, but a little runny, so I decided to try my hand at making it. For the best results, let the muesli soak overnight. If that's not possible, make at least 2-3 hours ahead and let sit in the fridge. You can top it with any assortment of nuts and fresh fruit. I recommend walnuts and bananas, but apples, pears, berries, pecans or almonds are also nice additions.



Difficulty: Super Easy
Eat Rating: Awesome. (And it's even healthy!)

Birchermuesli
3 cups oats (rolled, not quick cooking)
3/4 cup of orange juice
1 1/3 cup milk
2 tbsp granulated sugar
1/2 cup plain yogurt
1/2 tsp vanilla

Mix oats, orange juice and milk in a medium-sized bowl. Add yogurt, sugar and vanilla and stir until mixed completely. The mixture should be a little runny but will firm up in the fridge. Cover with plastic wrap and refrigerate overnight. To serve, top with nuts and fresh fruit.

Variations:
Maple Muesli: Omit the sugar and vanilla and instead add 2 tbsp of maple syrup with the yogurt. Top with pecans.

Apple Muesli: Sub 3/4 cup apple cider for the orange juice. Omit granulated sugar and vanilla and instead use 2 tbsp brown sugar. Top with apple slices.

Blueberry Banana Muffins

These are good to make ahead for breakfast for the week. The first time I made them, I couldn't find wheat germ at my local Giant. For a substitute, I ground up some walnuts in the food processor. I also subbed egg beaters for the egg and topped the muffins with some granola before baking.

Difficulty: Easy
Eat Rating: Awesome

From The New American Heart Association Cookbook, 7th Edition

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat germ
1/3 cup packed light brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 medium banana, mashed
1/2 cup orange juice
1/4 cup unsweetened applesauce
1 egg (or equivalent egg substitute)
1 tbsp vegetable oil
1 cup fresh blueberries

Preheat the oven to 400 degrees. Spray a 12-cup muffin tin or use paper liners.

In a large bowl, stir together the dry ingredients -- all-purpose flour, whole-wheat flour, wheat germ, baking powder, salt, spice. In a separate bowl, mash the banana, then add orange juice, applesauce, egg and vegetable oil. Mix the wet ingredients, then add to the dry mix. Stir just until moistened. Fold in blueberries.

Fill each muffin cup about 2/3 of the way and bake for 15 minutes.