Subj : 23's Top 50 Recipes - 48
To   : All
From : Dave Drum
Date : Thu Jan 11 2024 16:44:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Cheese & Dill Dutch Baby
 Categories: Cheese, Herbs, Dairy, Greens
      Yield: 6 servings
 
      1 c  (148 g) crumbled plain goat
           - cheese
    1/2 c  Chopped fresh dill, plus
           - picked fronds for garnish
      2 tb Olive oil
      1    Lemon
           Coarse kosher salt & ground
           - black pepper
      1 c  (135 g) A-P flour
      8 lg Eggs
    3/4 c  (190 mL) whole milk
      4 tb (57 g) unsalted butter
      2 c  Watercress leaves w/tender
           - stems; or other tender
           - greens such as spinach or
           - arugula
      1 tb Honey
 
  In a small bowl, combine goat cheese, 1/4 cup dill and 1
  tablespoon oil. Zest lemon over mixture, season with a
  pinch each of salt and pepper and let sit to marinate.
  
  Set oven @ 425ºF/218ºC with a rack in the lower third.
  
  In a large bowl, whisk together flour, 1/2 teaspoon salt
  and 1/4 teaspoon black pepper. Add remaining 1/4 cup
  dill and stir. In a separate bowl, whisk together eggs
  and milk. Whisk wet ingredients into dry until just
  combined.
  
  Melt butter in a heavy 12" ovenproof skillet over
  medium-high heat. Let it cook until it smells nutty and
  browns, about 5 minutes, swirling the skillet so that
  butter coats the bottom and sides of the pan.
  
  Pour batter into the hot buttered skillet and spoon half
  of the marinated goat cheese into the center of the
  batter. Bake until puffed and golden, 20 to 22 minutes.
  
  To serve, cool the Dutch baby slightly in the pan, 5 to
  6 minutes. Top with watercress and dill fronds. Spoon
  remaining goat cheese on top and drizzle with honey and
  remaining 1 tablespoon olive oil. Slice the lemon and
  squeeze a wedge over the greens. Serve immediately.
  
  By: Yewande Komolafe
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... For best taste fish & chips have to be eaten out of old newspapers.
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