beyond the b | ALL RIGHTS RESERVED
Copyright © 2016
Copyright © 2016
I work.. a lot. Between 3 jobs, I usually work 6 to 7 days per week. Most of the time, I am just hoping for that one day off. The dental office is closed for the July 4th weekend, which means no cleaning teeth until Tuesday. I am working at Anthropologie on Sunday, but I am thrilled to have three days of freedom. Most people have a normal Monday thru Friday work schedule and get weekends off. I never do. So this is actually kind of amazing and I never take these rare moments for granted.
When I know I have a day off with nothing in particular planned, I definitely do not set an alarm. However, because I have been programmed to wake up between 5 to 6 a.m. every morning, I naturally wake up early. This morning I woke up at 6:30 a.m. and then forced myself to doze off a bit more. I woke up again at 7:30 a.m. feeling inspired. This really happens. My subconscious is always thinking about food, even more so when I don't have anywhere to be. On days like these, I like to throw my hair up in a bun and walk around with no pants until it becomes inappropriate. The cutoff time is at some point mid-day after brunch.
But anyway, let's talk more about brunch. It's one of my favorite things ever. Brunch is not only on Sundays for me. If I could, I would have brunch everyday. It's the most nonjudgmental meal; you can binge on breakfast or lunch or both and no one cares because it's brunch. Basically, you can do whatever you want. This is America and we love brunch. If you don't like brunch, you should stop reading and we could never be friends.
So, here's how it goes. I look around my kitchen, take a peek inside the refrigerator, and bam- make something happen. I use whatever I have on-hand because I refuse to put on pants to leave the house. Sometimes, all I have are eggs and toast and that's okay. But I also have days where I wake up with an urge to bake. Today was one of those days.
A few weeks ago, I made a Dutch Baby for the very first time. I used the recipe from Chrissy Teigen's Cravings cookbook. How I have not experienced such a glorious ginormous pancake sooner is beyond me. It's all the goodness of an airy pancake but with this crazy custard-like center. I made it and I felt like a newborn baby who opened her eyes and saw the world for the first time. Okay, maybe I took that too far, but it's a little true. This is it.
The Dutch Baby is a brunch game-changer, and I decided to take it further. I often try to put my own twist on food. Sometimes that goes horribly wrong. But when it turns out good, that's when I'll always share it with you. My sweet and savory Dutch Baby is a parmesan and bacon Dutch Baby topped with goat cheese, more bacon, scallions, maple syrup, and a dusting of powdered sugar. The whole milk in my refrigerator was expired but I had half and half, so I used that instead. Using half and half worked and it was still delicious, but it definitely made the Dutch Baby a little more dense. With whole milk you will get more height and airiness. Keep that in mind. Choose to your liking. I probably would have used whole milk but I had to adapt.
Bri's Dutch Baby
Serves 1-4 (depending on level of hunger)
Adapted from Chrissy Teigen's Dutch Baby Pancake recipe via Cravings
1 cup all-purpose flour, sifted
4 large eggs
1 cup half and half, room temp
1/2 tsp kosher salt
4 Tbsp (1/2 stick) butter, melted
8 slices of crispy bacon, crumbled*
1/2 cup parmesan cheese, freshly grated
Goat Cheese, for topping (about 2-4 oz. to taste)
Scallions, for topping
Maple syrup, for topping
Powdered sugar, for dusting
1. Preheat oven to 475 degrees F.
2. Add flour, eggs, half and half, salt, and 2 Tbsp of the melted butter into blender. Mix until smooth, about 20-30 seconds.
3. Stir in parmesan cheese and half the amount of bacon.
4. On the stovetop, heat the other 2 Tbsp melted butter in a 10-in cast-iron skillet on high until foamy. Add batter and immediately place into preheated oven.
5. Bake for 17 to 18 minutes or until deep golden color.
6. Remove from oven and top quickly with goat cheese. Place back into oven for 2 more min.
7. Removed from oven again and top with more bacon, scallions, maple syrup and powdered sugar dusting to your desire.
8. Serve right away while hot. The pancake will deflate as it cools.
*For crispy bacon: First of all, I find it's better and cleaner when it's baked versus cooking it in a pan. Line a large rimmed sheet pan with lots of heavy duty foil. Place slices on foil. Place pan in cold oven. Set oven temp to 425 degrees. Bake for 15-20 min until desired crispiness. Remove pan from oven, and place bacon on paper towel-lined plate. Allow pan to cool, wrap up foil with bacon grease and throw it away.
Brunch was perfection today. Thanks, Chrissy. Now, it's time to take a shower and put on some pants like a good human.