Please Use A Pot Holder! Dutch Baby With Bacon Maple Syrup

After a brief hiatus, Shortbread is back to life and ready to bring y’all some tasty recipes for your kitchen!  First up is this Dutch Baby with Bacon Maple Syrup.  If you haven’t ever made one of these before, you won’t believe how simple it is.  The batter is made in the blender, just like my crepe batter, but is doesn’t need to rest at all and you just pour all of it in a preheated skillet and bake.

Dutch Baby

Which brings me to the post title warning:  DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT!!!  Unfortunately, the deliciousness of this dish did not take away the burning in my hand, but it did take my mind off of it for a few minutes.  Especially when generously covered with Bacon Maple Syrup.  Let me just say that one more time…Bacon Maple Syrup.  Which is also so easy and so delicious and not at all limited to use in this recipe only!

Dutch Baby

Dutch Baby with Bacon Maple Syrup

serves 4 to 6

Ingredients

  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 tsp. vanilla extract
  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 bacon slices, diced
  • 1/2 cup maple syrup
  • confectioner’s sugar
  • whipped cream (optional)

Directions

  1. Put an 11-inch skillet or oven proof sauté pan in a cold oven and preheat the oven to 475°F.
  2. Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
  3. When the oven is preheated, add the butter to the hot skillet and return it to the oven until the butter melts and browns, 2 to 3 minutes.
  4. Carefully pour the batter into the hot skillet and bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
  5. Meanwhile, heat a smaller pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes.
  6. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan and add the maple syrup. Simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.
  7. Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the bacon syrup and whipped cream if desired.

adapted from Williams-Sonoma Recipes

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{Tuesdays With Dorie} Baking With Julia Pizza Rustica

Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza.  This is actually a traditional Italian dish translated as “rustic pie” that is made with a  sweet pie crust and a cheesy, meaty, egg based filling.  It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe.  The Italian version of quiche maybe?

The major difference is in the crust.  It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory.  It is made with a good amount of sugar added to the flour with eggs to bind it together.  The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.

In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley.  This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust.  I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.

We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures!  This was a really fun recipe to make and not extremely complicated either.  I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.

If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!

Caesar Club Sandwich {Barefoot Bloggers}

My Mother-in-Law tells my children that she’s 35.  Once when my children asked how old I would be on my birthday and I told them, they said “Oh, you’ll be older than Granna!”  Ummm, I don’t think so!  I had to set them straight right away.

Having your turn come around to choose a recipe for everyone to make for the Barefoot Bloggers group is kind of like having a birthday.  Having to choose from all those delicious-sounding Ina Garten recipes is like having to choose just one gift to ask for!  After seeing this Caesar Club Sandwich, however, I really didn’t have to look much further.  This recipe is full of all of my favorite things – roasted chicken, homemade caesar dressing, sun-dried tomatoes, pancetta, parmesan cheese, and arugula – piled high on crispy ciabatta bread.  It sounded just perfect for the beginning of Spring.

And it was perfect.  All the layers of flavor melded together to make one fabulous sandwich (anchovy paste and all).  I even ate some of the leftovers the next day from the fridge, and they were still tasty.  Perfect for a picnic or party, I know I will be making this again and again.

Caesar Club Sandwich

from Barefoot Contessa at Home

Ingredients

  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

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Doubting Thomas Corn Bread

bba cornbread

Being of the Southern persuasion, I grew up eating cornbread as a side for all types of Southern food.  And also because of said Southern persuasion, I grew up eating cornbread made without sugar.  But I did grow up in the generation of Jiffy Corn Muffin Mix (notice they call it corn ‘muffin’, not corn ‘bread’ – I don’t think that was unintentional).  So it’s not like I was never exposed to the sweet style of cornbread more popular in the North, I just prefer the Southern-style.

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No Cereal Bar Charleston Shrimp

shrimp salad

My husband’s favorite food is cereal.  He could eat it for every meal and snack, with a little chocolate thrown in for good measure, and never get tired of it.  Doesn’t allow me much room for creativity, does it?

Thankfully, he is willing to change it up at dinnertime and eat what I cook.  Lucky for him, he can now get his vitamins from something other than the powdered ones sprayed on his Cinnamon Toast Crunch.

His second favorite food is shrimp, which was his only request for our wedding reception (after being told we couldn’t have a cereal bar).  He loves them in any form (except jumbo) and any flavor, but loves them the most with a big helping of creamy grits.

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