Reuben Dutch BabyMarch 20, 2019
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.