Monthly Archives: July 2016

Dutch Baby Pancake

Summer is here again and we are in the middle of an extreme heat warning.  We had one a few weeks ago and then it cooled down into more normal temperatures and today the temperature spiked again. There was just some thunder and the night sky was lighting up.  Maybe a good storm with break the heat.

I haven’t had time lately for blogging.  Work has been insane and when I am not working I am trying to be outside in summer before it is over.

IMG_6676

A few weeks ago, when our local strawberries were in season we went strawberry picking and made a dutch baby pancake for Sunday morning breakfast/brunch.  It is easy to make, I use my Nutribullet to whip it up quickly, and fun to watch it bake as it puffs up and then falls.

3 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup whole milk (you could use 2%)

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 cup plus 1 tablespoon sugar

1 tablespoon fresh lemon juice

Preheat oven to 425 degrees.

In a Nutribullet or blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.

Most recipes call for a medium cast-iron or ovenproof nonstick skillet. I don’t have one, so I used a 9” non-stick cake pan. Just before I was ready to put the prepared batter in I put 2 tablespoons butter in the pan and put it in the over until the butter melted then I swirled it around to totally coat the pan and poured the batter right in. Pour batter into hot pan or skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar and a sprinkle of lemon juice. Slice into wedges, and serve immediately

After you take it out of the oven it will fall very quickly.

IMG_6673

We sprinkled with a light dusting with powdered sugar and topped with berries and whipped cream.  Sometimes we just do a little butter and a drizzle of maple syrup.  Either is delicious.

IMG_6675

I hope you give this recipe a try.  It is fun to watch and delicious too!

Advertisement

Lemon Caper Cod en Papillote

Well that sounds fancy! Everything sounds fancier en francais, non?

IMG_6736

This dish is very simple to put together and only about 15 minutes to bake and the result is impressive.

Only a few ingredients:

Cod (1 piece person, each piece a little larger than a deck of cards)

lemons ( about 4-5 thin slices per piece of cod)

2tbsp chopped capers

1-2 shallots, thinly sliced ( about 1/3-1/2 shallot per piece of cod)

salt to taste

cold butter cubed (about 1-2 tbsp per piece of cod)

Parchment to wrap

IMG_6731

Take a large piece of parchement (about 4X the size of your cod) and place pats of butter, shallots capers and lemons on top of and around cod.  Then wrap cod tightly in the parchement so it can steam.

IMG_6733

Bake at 450F for about 15 minutes.  I baked our little pieces for about 18 minutes, cause I like my fish well done.  The time will depend on the size of the cod.  When done you should insert a knife tip into the center of the fish for a few seconds and be hot when you take it out, and the fish should be white and flaky.

IMG_6734

IMG_6736IMG_6737

We served ours over basmati rice, but you can use anything that would go well with white fish and lemon.

IMG_6740

Strawberries, Cream & Vanilla Cake

Fresh picked strawberries, vanilla cake and whipped cream and a layer of homemade freezer jam (made from the rest of the strawberries).  It was quick to make, perfect red and white for Canada Day, and delicious!

We whipped 2 cups of whipping cream with 1 tbsp caster sugar and about a tsp of vanilla, just enough to give a little flavour.  Slice a vanilla cake or vanilla sponge through the middle, spread a layer of good strawberry jam over the top of the bottom layer, then some sliced berries, a good layer of whipped cream.  Add the top layer and press down slightly, just until the filling starts to squish out the sides.  cover the top of more whipped cream and a few berries.

Enjoy!

 

 

 

Evie’s Chunky Chips

Evie here and I am here to tell you how to make my chunky oven chips.

you will need

how ever many potatoes you need, cut into wedges (we used Russet it is a good baking potato)…Mom here with a little more detail, we used 3 large potatoes

2 tablespoons of olive oil (or more if you need it, toss around to coat)

a sprinkle of sea salt (to taste)

a sprinkle of ground black pepper (to taste)

 

Bake at 400F for about 40 minutes or until potatoes are tender.

IMG_6666

Happy Canada Day!

Now I am making a special Canada Day desert.