This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.
Yield: Serves 3 to 4 (one 10-inch Dutch Baby)
1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
2 T cornstarch
1 T granulated sugar
1/2 tsp fine sea salt
4 large or extra-large eggs
1 cup milk, preferably whole
1 tsp pure vanilla extract
4 T (57g) unsalted butter, cold
1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
Confectioners’ sugar, for dusting
pure maple syrup, for serving, optional
Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
In a large bowl, whisk the flour, cornstarch, sugar, and salt.
In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
Pour the batter in and immediately return the skillet to the oven.
Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
Cut into wedges and serve with maple syrup, if desired.
I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.
This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.
Yield: 8 to 10 servings
For the Cornbread:
8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
1 1/2 cups/250 g medium-coarse yellow cornmeal
3/4 cup/114 g all-purpose flour
1/4 cup/55 g granulated sugar
3 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp baking soda
2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
2 large eggs, lightly beaten
For the Dressing:
3 T unsalted butter, melted, plus more for the pan
1 T neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage (I used sweet Italian sausage)
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
8 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fennel seeds
2 T chopped fresh sage (from 10 large leaves)
coarse salt and freshly ground black pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat (I used low-fat)
To Make the Cornbread:
Heat oven to 400 degrees, preferably on convection.
Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
Fold in the melted butter.
Pour the batter into the prepared skillet and smooth the top.
Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.
To Assemble & Bake the Dressing:
Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
Heat a large skillet over medium and pour in the oil.
Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
Transfer the cornbread mixture to your prepared dish and spread evenly.
Drizzle the melted butter over the top.
Cover the dish with foil and bake until heated through, 30 to 35 minutes.
Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
zest and juice from 1 lemon, divided
2teaspoons kosher salt, plus more to taste
1teaspoon freshly ground black pepper
1teaspoon chopped rosemary, plus 3 to 4 sprigs
large pinch of red-pepper flakes, plus more for serving, optional
1(3 1/2- to 4-pound) whole chicken, patted dry
extra-virgin olive oil, for drizzling
1/3cup finely grated Parmesan (I used Parmigiano-Reggiano)
parsley, for garnish, optional
Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
Heat oven to 425 degrees. I set my oven to convection roast.
Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
Roast chicken for 30 minutes.
Remove from the oven and sprinkle chicken all over with Parmesan.
Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)
These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
2pounds large carrots (I used rainbow carrots)
3tablespoons olive oil
8tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
coarse salt and freshly ground black pepper
3-4tablespoons sherry vinegar, to taste
1teaspoon Dijon mustard
3tablespoons chervil leaves or chopped fresh parsley
Heat the oven to 325 degrees, preferably on convection.
Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
Add 3 tablespoons butter, spices, salt and pepper.
Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.
Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 T mayonnaise, divided
1 T Dijon mustard
2 T extra-virgin olive oil, divided
1 ½ tsp freshly ground black pepper, plus more
1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
8 medium shallots, unpeeled, halved lengthwise
1 to 2 lemons, divided
1 oz Parmesan, finely grated, plus more for garnish
4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
Set aside 1 tablespoon of the anchovy mayo in another small bowl.
Pat chicken dry; season outside and inside all over with salt.
Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
Reduce oven temperature to 400°.
Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
Slice remaining lemon into wedges.
Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.