Savory Dutch Baby With Summer Vegetables Food

SAVORY DUTCH BABY WITH BRATWURST AND ONIONS

Steps:

• Preheat the oven to 425 degrees F. Place a 10- or 12-inch cast-iron skillet in the oven to heat up for 10 minutes.
• Meanwhile, in a large bowl, beat the eggs, milk, 1/2 cup of the flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the butter to the hot skillet and return it to the oven until the butter melts, about 2 minutes. Once the butter is melted, carefully pour the batter into the skillet and immediately return it to the oven. Bake until the Dutch baby is browned and puffed, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bratwurst and cook, stirring, until it is heated through and starts to brown, 3 to 5 minutes. Add the onion and apple and cook, stirring, until softened, 3 to 5 minutes. Add the remaining 1 tablespoon flour and cook, stirring, until the mixture is evenly coated, about 1 minute. Stir in the broth and simmer until the mixture is thickened, about 2 minutes. Stir in the mustard and season with salt and pepper.
• Remove the Dutch baby from the oven. Spoon some of the bratwurst mixture on top and sprinkle with parsley. Serve right away, passing the remaining bratwurst mixture at the table.

SAVORY DUTCH BABY

Steps:

• Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.

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.

SAUSAGE-AND-MUSHROOM DUTCH BABY

Steps:

• Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.
• Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad.

VEGETABLE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F.
• Coat a large nonstick skillet with vegetable oil spray, place over medium high heat until hot.
• Add slaw mix, onion, mushrooms, and both squashes. Saute 5 to 7 minutes or until vegs are tender. Stir frequently.
• Stir in black beans and next 5 ingredients (the seasonings). Keep warm.
• Place margarine in a 9 inch pie pan and heat in oven until melted.
• In a medium bowl, combine flour, milk, and eggs; stir well and pour into prepared pie pan. Do not stir here.
• Bake for 15 to 20 minutes or until puffed and lightly browned.
• Spoon veg mixture into shell and sprinkle with cheese. Bake 1 to 2 minuted or until cheese melts.