Chef Johns Bacon And Asparagus Dutch Baby Food

SAVORY DUTCH BABY FOR TWO

Steps:

• Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
• Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
• Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
• Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
• Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

DUTCH BABY WITH BACON AND RUNNY CAMEMBERT

Steps:

• Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
• Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
• Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
• Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. Yield: 4 servings
• Hints for success: Make sure oven is preheated to correct temperature. Be very careful when taking the Dutch Oven out of the oven, it is very hot and you could burn yourself. When you squeeze lemons over the wedges of Dutch Baby, strain though a sieve to catch any seeds and pulp

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

MEAN'S DUTCH BABIES

Steps:

• Mix flour, salt and milk well.
• Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
• Melt butter in an ovenproof dish or cast iron pan in the oven.
• When butter is completely melted and pan is hot, pour in batter.
• Bake at 425 degrees Fahrenheit for 25 minutes.
• Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

ASPARAGUS WRAPPED IN BACON

Steps:

• Cut 1/2 inch to 1 inch off the end of the asparagus.
• The asparagus should be at least 4 to 5 inches long.
• Toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper (optional).
• Separate into bundles (approx. 4 to each bundle) and starting at bottom of asparagus bundle, wrap with 1 slice of uncooked bacon.
• Repeat with the rest.
• Place on broiling pan and bake at 500 degrees for 5 minutes, turn them over and bake another 5 minutes.
• Reduce oven to 350 degrees and bake for 15- 20 minutes.

SAUTEED ASPARAGUS W/ BACON

Steps:

• Cut tough ends off asparagus.
• Bundle together 3-4 asparagus stalks & wrap, bottom to top, with a slice or two of bacon.
• Tuck loose bacon end between asparagus stalks to secure.
• Repeat with the rest of the asparagus.
• Heat Olive Oil in skillet over medium heat.
• Add chopped garlic & asparagus bundles to skillet.
• Saute 5-10 minutes, turning occasionally, until asparagus is tender & bacon is cooked.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

BACON WRAPPED ASPARAGUS

Steps:

• To make the asparagus, flatten the bacon slices with the back of a knife. Wrap a bacon slice around each asparagus spear.
• Heat an oiled griddle pan until it is very hot.
• Place the wrapped asparagus, rosemary sprigs and lemon halves onto the griddle pan. Cook until grilled on both sides.
• To make the dressing, crumble the roquefort into a mixing bowl.
• Whisk in all the other ingredients to a smooth dressing.
• Drizzle over the griddled asparagus and serve.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

APPLE-CHEDDAR DUTCH BABY

Steps:

• Preheat the oven to 425°F.
• Heat the butter in a 10-inch oven-safe skillet over medium heat. Once it's bubbling, add the apples and ¼ teaspoon of the salt. Cook, stirring occasionally, until the apples are just tender, 5 to 7 minutes.
• While the apples cook, whisk together the eggs, milk, flour, and remaining ¾ teaspoon salt until mostly smooth. It's okay if a few small lumps remain.
• Pour the egg mixture into the pan with the apples. Top with the shredded cheese. Transfer the pan to the oven and bake until puffed and golden, 20 to 25 minutes. Cut into wedges to serve.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

SHEET PAN TACO DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Scatter the bacon in a single layer on a 13-by-18-inch rimmed baking sheet and roast until crisp, 18 to 22 minutes. Remove about 1/3 cup of the bacon and reserve for garnish.
• Combine the eggs and milk in a blender and process until smooth. Add the flour and 1/2 teaspoon salt and blend until smooth, then pour into the pan with the crisp bacon and stir to distribute evenly. Top with the canned chiles, Cheddar and Monterey Jack. Bake until puffed and golden, about 25 minutes.
• Meanwhile, heat a medium skillet over medium-high heat and add the olive oil. Saute the corn until starting to turn golden and charred, 3 to 5 minutes. Stir in the beans and chili powder and season with salt and pepper.
• Top the Dutch baby with the corn and black beans, tomatoes, scallions, cilantro, reserved bacon and Cotija. Serve with lime wedges and hot sauce.