Berries, Blackberries, Breakfast, Brunch, Fruit, Nuts, Pancakes, Peaches, Pecans, Quick, Raspberries, Vegetarian

Dutch baby with summer fruit, pecans, and Nutella

Dutch baby with summer fruit, pecans, and Nutella

Summer has come and gone and now that our apartment no longer turns into a sauna everyday, I have free rein over the oven again, which means that I can restart my tradition of weekly dutch babies. It has been a little over two years since I posted my first recipe on here and two years later, my dutch baby obsession is still going strong. This one is large enough to share, unlike the first one, which has not served two people since we got our larger cast iron pan.

When we’re feeling fancy, our favorite toppings are summer fruit and Nutella. I sometimes add chopped pecans to the dough, but I’m not always in the mood for them. I have also made a few changes to my technique. I don’t cook the fruit in the oven anymore. Instead, I prepare it while the oven is preheating, put it in little porcelain bowls, and place the bowls on the warm potion of the stovetop until the dutch baby is ready to come out of the oven. This warms the fruit up a little bit. If the fruit is not very ripe, I also sprinkle some powdered sugar on it to sweeten it up a bit. The Nutella goes in a little porcelain bowl as well because my stovetop gets warm enough that it would melt the plastic jar if I tried to heat it up directly. I learned this the hard way, by mutilating our immersion blender.

The dutch baby lessons I’ve learned since my first post is that it’s a pretty failproof recipe as long as I use whole milk, and that it absolutely has to be eaten right away. If you don’t eat it right away, my obsession with this pancake will baffle you, as it baffles me the few times it ends up cooling on me before I can dig in. So if the person you’re sharing it with ends up needing to do their bathroom activities as soon as the dutch baby is ready to come out of the oven — does this happen in other families or just ours? — then turn off the oven and keep the dutch baby in there until they’re back because slightly burnt dutch baby is better than cold dutch baby, trust me.

Also, if you’re feeling lazy and can’t be bothered with the fruit or pecans, it is still delicious served the traditional way, with just the powdered sugar, some drizzles of freshly squeezed lemon juice, and maybe some maple syrup.

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Avocado, Barley, Bowl, Brunch, Grains, Lunch, Nuts, Pecans, Vegetarian

Avocado and pecan barley bowl with yogurt sauce

Avocado and pecan barley bowl with yogurt sauce

Today was arugula harvest day. We got some arugula starters a while ago and planted them on our balcony. We didn’t have a big enough yield for a salad, so we made this barley bowl instead.

This recipe has a higher amount of sodium than other recipes posted here. I’ve estimated the approximate sodium intake to be 337 mg per serving given the ingredients I used. Check the tips below for information on how this amount was calculated and suggestions on how to further reduce the sodium in this recipe if needed.

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