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Reuben Dutch Baby

On this Wine & Dine Wednesday first day of Spring a hearty Reuben Dutch Baby I made at Hawthorne week before last for my hubby. He had just driven back from the city seeing his mom and I wanted to make him a special treat. He loves a Reuben! This recipe is from Bon Appétit magazine, which I read on the airplane going to New York and it stuck with me, so I thought I would give it a go. It did not disappoint and was crazy filling.

4 large eggs, ½ cup milk, room temperature, 1 teaspoon Dijon mustard, ½ cup all-purpose flour, 4 ounces coarsely grated Swiss cheese (preferably Jarlsberg), 2 tablespoons unsalted butter, 8 ounces thinly sliced pastrami, sauerkraut, salt & pepper

Place a 10″ cast-iron skillet in oven, preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth. Season with salt. Stir in half of cheese and ½ tsp. pepper.

Carefully remove preheated skillet from oven and add butter, swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.

Remove skillet from oven and heat broiler. Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.

Top with sauerkraut and mustard before serving.



 

 

Corn Dutch Baby

This Wine & Dine Wednesday brings a savory fresh corn right off the cob Dutch baby. I have written in the past about making a sweet version of this with blueberries and syrup. The corn has been crazy good and plentiful this Hudson Valley stay so I thought, why not? I studded it with a few spoonful dollops of a soft cheese right when it came out of the oven to make it even more savory, but is not necessary as it is pretty darn tasty just as it is. Sauté the corn after you take it off the cob in butter with a good deal of salt so it is nicely seasoned.

A black cast iron pan/skillet from 8 to 12 inches is best, but I have also make one in a non-stick pan and it worked swell. Turn on the oven to heat up to a hot 425 degrees while you mix up this batter. In a good sized bowl add a half of a cup of flour, half of a cup of whole milk, 2 eggs, 2 tablespoons of sugar, and an 1/8 of a teaspoon of salt. Mix all together. Don’t worry, fine if a tad lumpy. Set aside.

Then add 2 tablespoons of unsalted butter to the pan/skillet which is on the stovetop on medium high heat. Let the butter melt being sure it is covering the entire interior surface of the bottom of the skillet. Then add the mixture to that. Working quickly, scatter the fresh sautéed corn to the mixture. It is now ready to go into the now quite hot oven for 15 to 20 minutes. Check at 15 and if it not inflated and brown edged, cook a bit longer. It is the prettiest, puffiest darn thing right when it comes out of the oven (which makes it soufflé like) but will deflated quite quickly (which makes it pancake like) while still so yummy looking. Cut in half or quarters and serve immediately. Enjoy!