October 12, 2017

Savory Dutch Baby Recipe

While I was perusing Christine Burns Rudalevige's new cookbook Green Plate Special one recipe in particular stopped me in my tracks: a savory Dutch baby. I love the light, popover-like dish for breakfast, so when I saw a way to eat more of it—topped with vegetables that would make a dent in my ever-piling-up CSA share—I was right on it. 

I made it for dinner that night, and it was a delicious and quick weeknight meal that I felt was more elevated than the box of Annie's Mac and Cheese with vegetable add-ins. 

Christine's book is a round up and expansion of her Portland Press Herald columns of the same name with small tips and a recipe to help green your kitchen. It was Christine's tip that finally got me to make a chicken stock bag in the freezer. I'd always frozen the carcass of a rotisserie chicken to make into stock, but now I add in the scraps from vegetable prep that would otherwise be composted. 

Onion peels, garlic skin, carrot peels, unwanted herbs—all go into a gallon-size freezer bag with the chicken, and then when the bag is full, I add the contents to the crockpot, cover it with water, and let it cook all day.

Christine's new book is full of great ideas like this: how to reduce kitchen waste, how to stretch your dollars when eating locally, and tips to ensure that those non-local splurges don't go to waste. And Christine's tips are realistic—perfect for someone who wants to move down the green spectrum, but isn't ready or able to go 100% homesteader. 

This savory Dutch baby is a great way to create a meatless main dish and uses up tons of those ubiquitous CSA greens.

Savory Dutch Baby
Adapted from Green Plate Special by Christine Burns Rudalevige

8 eggs
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup plus 2 tablespoons all-purpose flour
1/4 cup grated Parmesan or cheddar
1/4 cup finely chopped herbs (dill, cilantro, basil, chive)
3 tablespoons unsalted butter
4 cups of chopped greens (chard, beet greens, spinach)
1 cup chopped tomato

Preheat oven to 425*F with a 12-inch cast iron skillet in it. While oven is heating, combine eggs, milk, and salt and pepper in a large bowl and whisk well. Add flour and whisk until well mixed. Add in cheese and herbs.

When oven and pan are preheated, add butter to pan and tilt to coat. Pour batter into pan and return to oven. Bake for 20-25 minutes until golden.

Meanwhile, toss greens with olive oil and spread on a baking sheet. Add to oven for final 8-10 minutes of the Dutch baby's baking until nicely roasted (but careful, they burn easily). Slice tomatoes and toss with olive oil, salt, and crushed red pepper.

Let Dutch baby cool and cut into wedges. To serve, pile greens and tomatoes on top of a slice of savory Dutch baby.

Serves 4