Tag: Breakfast

Dutch Baby

~ cookingwithleeks ~ 1 Comment

Hi all!

This recipe is based on the NYT Cooking recipe for a Dutch Baby. Dutch babies are 100% my favorite omelet and pancake hybrid ever, though I do like crèpes a lot too. This is basically a puffy crèpe, and I’m here for it. The ingredients are all typically items sitting around in my pantry and fridge too, so it’s an easy and impressive go-to breakfast.

Ingredients

  • 3 eggs
  • 1/2 cup flour
  • 1/2 cup milk (i used almond milk)
  • 1 tbsp. sugar
  • 1/4 tsp. nutmeg
  • 1/4 tsp. vanilla extract
  • 4 tbsp. butter
  • Powdered sugar and jam, for topping

Directions

  1. Bring eggs, milk, and butter to room temperature
  2. Heat oven to 425 degrees with a 10-inch cast-iron skillet inside
  3. Combine eggs, flour, milk, sugar, nutmeg, and vanilla extract to a food processor and mix until just combined
  4. Once oven is heated, remove skillet and add the butter to coat the pan
  5. Once coated, add egg mixture to skillet
  6. Place skillet back in oven for 20 minutes, until puffy and beginning to turn golden brown
  7. Lower oven temperature to 300 degrees, and bake for about 5 minutes
  8. Remove and serve with powdered sugar and your favorite jam

I cut the dutch baby into fours for serving. I nearly ate it all myself, which is a bit excessive when you consider the ingredients involved. There was a good bit of butter left on the dutch baby, but as it cooled, the dutch baby soaked it right up and it was delicious.

NOTE: Bringing the ingredients to room temperature is important for the dutch baby to fluff up!

Have you ever had a dutch baby? If so, what flavor? If not, are you ready to rumble?

Lemony Herbed Breakfast Salad

~ cookingwithleeks ~ Leave a comment

I went on a two-mile walk this morning around Lake Merritt, and when I returned home, I felt the need to treat myself (healthy style). The fresh herbs and fresh lemon juice and zest truly make this salad feel decadent, yet also very light. A perfect way to start the new week.

Pretty much everything can be subbed for something different, or omitted if you don’t have it. If you don’t have a lemon, sub balsamic or champagne vinegar. If you don’t have feta cheese, substitute another fat — toasted walnuts or crumbled goat cheese would be great. For the fresh herbs, use as many as you have on hand. You get the point… all we are doing is adding a protein, fat, herbs, and greens together with a citrus and an oil, topped with sea salt and ground pepper. Okay, now for the ingredients.

IMG-5653

Ingredients (one serving)

  • Egg, fried (yolk still runny, but white part solid)
  • 1-2 sprigs each of dill, parsley, & cilantro (stems removed, chopped)
  • 1 tbsp. feta cheese
  • Mixed sweet greens (or green of your choice)

Dressing

  • Lemon juice from 1/2 lemon
  • Lemon zest (about 1/4 tsp.)
  • Splash of olive oil
  • Sea salt and pepper

Directions

  1. Assemble the salad: lay the mixed greens and top with the egg. Then sprinkle the chopped fresh herbs and feta cheese on the salad.
  2. Whisk together the dressing ingredients and drizzle on top of the assembled salad.
  3. Top with sea salt and ground pepper. I also added red pepper flakes for some spice, but that is completely optional.