Picture of a delicious, well made "Dutch Baby"

yield: Makes 4 to 6 (breakfast or dessert) servings

active time: 10 min

total time: 30 min

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca’s. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.

Ingrediants:

• 1/3 cup sugar
• 2 teaspoon grated lemon zest
• 3 large eggs at room temperature 30 minutes
• 2/3 cup whole milk at room temperature
• 2/3 cup all-purpose flour
• 1/4 teaspoon pure vanilla extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into pieces

• Equipment: a 10-inch cast-iron skillet

• Accompaniment: lemon wedges

Preparation:

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar.

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4 chicken breasts

~Marinade~

pinch salt

pinch pepper

1Tbs sugar

1/4c lime juice

2 shots of Bacardi light rum

1c mince mint

half cup 7up soda

Recipe:

Let sit in refrigerator for about an hour.

Add olive oil to a saute pan

Add chicken breasts to heat and cook until lightly brown turning once

Add pan with the chicken and remaining marinade in the oven at about 450 degrees until chicken reaches an interior temperature of about 160 degrees (or until fully cooked)

In another saute pan add olive oil and saute shrimp with 2Tbs of lime juice and minced mint

Add a shot of Rum to pan and add flame for a flambe

Cool down the flame with about 1/4c of cream

Remove shrimp

Allow pan sauce to thicken

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I hope you like it, we did. It was fun to cook.

The wine choice for the evening was a Kim Crawford 2006 Marlborough, Sauvignon Blanc from New Zealand.  A slightly sweet and herbacous wine with peach and grapefruit aroma and taste. The wine went well with the lime and citrus flavors of the meal. Their weren’t any flavors in the meal that were overwhelming. I love this wine and I enjoyed it very much with the meal.

-Bibble

Filed under: Dessert, Food Porn, Recipes, Spirit of Summer, On the Blogs

Are you a boring ice cream person or an adventurous ice cream person? You know, are you the type that strictly sticks with chocolate or vanilla or are you the type that likes their ice cream a little bit more complex and exotic? This recipe is for the people in the latter group.

It’s for Roast Plums with Honey and Yogurt Ice Cream, from the book Formulas For Flavor by John Campbell. Keiko at this blog found the recipe, tried it, and says it’s quite good. You roast the plums in bay leaves, pink peppercorns, star anise, and vanilla beans. It’s served with honey and yogurt ice cream.

Speaking of bay leaves, the cook seems to be very into them, even making Bay Leaf Creme Caramel.

Really though, it seems pretty transparent. Can you honestly imagine any other outcome from this than the mothers going to visit the various facilities, seeing everyone on their best behavior with everything running smoothly, then undoubtedly rave about how wonderful McDonald’s really is? I’d say ask any 15-year old who has ever worked there if you really want to know what goes on.

Personally, I’d love to just see them finally admit what they really are and roll with it. Stop trying to convince us you are healthy. Admit we probably shouldn’t eat there five times a week, but it is a good place to indulge every once in a while. I love stopping in at McDonald’s once every month or so to enjoy something a little sinful, something that isn’t good for me, something that cures my craving for grease and fat and calories. I don’t want their salads or their wraps – I want a Big Mac. I want fries with extra salt and McChicken Sauce on the side for dipping. I want a Sausage and Egg McMuffin with TWO sides of hash brown patties. I just don’t want it everyday.

If they would just admit that they were a little bit naughty, I’d love them just a little bit more.

Tonight’s menu is:

Pork tenderloin w/honey-dijon mustard-peach butter glaze
Steamed broccoli-cauliflower-carrots w/orange marmalade glaze
Roasted Potatoes (done with the tenderloin)
Garden salad w/catalina dressing
Home-made sourdough rolls
Raspberry tea
Fruit salad (pineapple, papaya, tangerines) on angel-food cake w/whipped cream

I’ll admit, my peach butter is home-made. If you don’t have any of your own, this recipe works well also using apple-butter or peach preserves instead.

Recipes Follow:

Pork Tenderloin w/ Honey-Dijon Mustard-Peach Butter Glaze

2 pork tenderloin roasts
1/3 cup clover honey
1/4 cup dijon mustard (or yellow mustard works well too)
1/2 cup peach butter
2-3 pounds of potatoes, cut into large pieces

Mix honey, mustard, and peach butter together. Pour over pork tenderloins and rub into meat. Let marinate for at least 4 hours or overnight.

Remove tenderloins from marinade and place into baking pan. Toss potatoes in reserve marinade, then place around your tenderloin in pan. Cover and bake at 350 degrees until potatoes and meat are cooked to desire.

Use reserved marinade to glaze tenderloin and potatoes with during cooking time.

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Steamed Broccoli-Cauliflower-Carrots w/orange marmalade glaze

1 pound assorted fresh broccoli flowerettes, cauliflower flowerettes, and sliced carrots
1/2 stick butter
1/4-1/3 cup orange marmalade
salt and pepper to taste

Steam your vegetables till desired tenderness. Toss cooked vegetables with remaining ingredients till melted completely.

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SOUR DOUGH STARTER FOR BREADMAKER

1 cup skim milk
3 tablespoons plain yogurt
1 cup flour

Heat skim milk to 90-100 f. Remove from heat and stir into yogurt. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. Gradually stir in flour; mix well. Allow to stand 2 to 5 days.

When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. To use starter bring to room temperature and allow it to get bubly again before using it. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk and flour.

Sourdough

1/2 cup sourdough starter
1 cup water
3 cups bread flour
1 1/2-2 Tbsp nonfat dry milk powder
1 tsp salt
2 Tbsp sugar
1 Tbsp butter/margarine
1 to 1 1/2 tsp yeast

Add the starter, water, and 1 to 1.5 cups of the flour to the bread machine. Start the bread machine (“dough” setting on machines that have it) and let it mix the starter with the flour and water. It should make a thick batter. This is the “sponge” – the objective is to let the starter get a head start. Once the sponge is well mixed, stop the machine.

Add the butter to the sponge, cut up into small pieces. You can leave this out if you wish, but it will rise better if there is a ‘little’ fat present.

Mix the salt, sugar, and milk powder with the remaining flour, and add it to the machine, trying to completely cover the top of the sponge and mound it in the center, if possible (not as important in machines with a separate yeast dispenser). If your machine doesn’t have a dispenser, make a little “well” in the mound and put the yeast there, trying to keep it dry – if you do have a dispenser, add the yeast normally.

Turn the machine back on. Since you want to give the sponge a few hours to work, use a delay setting. I just set it for 10 hours, but this isn’t too critical – “overnight” is a good rule of thumb. The longer you give it, the more sour it should be (and the less extra yeast you will need).

When using this recipe for rolls, I still make it the night before, but remove the dough after it’s fully mixed, divide the dough into rolls, and allow the rolls to sit covered, overnight in the oven. Then bake the following morning and reheat for supper.

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Catalina Dressing

1/4 cup catsup
1/4 cup water
1/4 cup oil (corn oil, or olive oil)
1/8 cup vinegar (red wine vinegar or cider perferrable)
1/4 cup sugar
1 cup light corn syrup
1-1/2 Tbsp. onion powder
1 tsp. paprika
1 tsp molasses
1/2 tsp. chili powder
1/2 tsp. celery seed

1-2 cloves garlic (or 1-2 tsp.)
2 T finely minced onion

1/4 cup oil (corn oil, or olive oil)

1/2 t  ground mustard

Mix well.

For a creamy Russian style dressing, add 1/4 cup of mayonaise or 1/2 cup for
creamier.

To me, what makes a great cook, is those that do indeed play with their food. Being creative and willing to try new things out is one of your biggest assets in the kitchen. Play with those seasonings. Play with different cuts of meat, different cooking styles, just have fun with what you’re preparing for your next meal.

I know I post alot of recipes in my blog. But the fact is, those recipes are not set in stone. If you find you don’t have one of the ingredients, SUBSTITUTE. If you don’t like certain ingredients (or have an allergy to something), by all means substitute one ingredient for another. Also, try different meats with a particular marinade or dressing. You’d be surprised how the flavors change with little changes.

The idea is to have fun. To change boring into something new. Take simple tuna salad…Find it’s getting a bit boring having on a salad or sandwhich? Try instead, coring a tomatoe, making a small ‘bowl’ in it, then filling it with the tuna salad. But you’re not done there. Top it with a bit of shredded cheese then throw in the oven at 350 degrees for about 15-20 minutes.

Finding grilled cheese sandwhiches a bit dull recently? Why not try different bread types, different cheeses, or add fruit to it before grilling. One of my favorite grilled cheese sandwhiches is using sliced pears or apples on cinnamon bread with blue cheese crumbles and provalone together.

Found meatloaf to be a bit boring recently? Here’s something that will perk it up and make it a family favorite. Instead of pouring tomatoe sauce on top of it before baking? Try pressing brown sugar over the top instead. As the meatloaf bakes, the juices mix with the brownsugar and you get a nice sweet crust.

Fruit perserves and butters make the simplest, easiest meat and veggie glazes or marinades. Just toss/coat your meat or veggies with your favorite jelly or perserves. Depending on the spices you choose to use, you can get a sweet/hot taste to a sweet spicy tang.

Don’t be afraid to experiment. Play with that food! 

Your first hint that this place is popular is the fact the parking lot is filled from opening hour to closing time. During lunch and dinner rush, you can wait up to an hour in the lounge area waiting on a seat. The best times for being seated quickly is between 2:30 pm and 4 pm. They have the restaurant itself divided into 4 huge dinning rooms, including the bar area. The atmosphere is southern family ambiance. High ceilings, lots of honey maple wood, soft lighting, and country living memorabilia on the walls. Everything from fishing poles to stuffed animal trophies. The staff immediately makes you feel welcomed and part of the family. This is the type of place you can come in wearing flip-flops and shorts, or show up to throw a business power lunch.

Their menu includes everything from Southern fried chicken and fish to surf and turf or barbeque. The menu includes family style meals of meatloaf and roast beef dinners to burgers and sandwiches. But their claim to fame isn’t just the menu choices. It’s the size of the portions. At Lotawata Creek, you definitely get the bang for your bucks. The only meals close to resembling ‘normal’ portions is on the children’s menu. And those portions are still huge.

Hubby and I ordered an appetizer while deciding over our menus. The meal started out with Lotawata’s stuffed mushrooms. Since we were there only for lunch, the two of us decided that sandwiches were in order. Hubby ordered their fried chicken club sandwhich, I ordered the smoked turkey club. It was after placing our orders, that we started taking note of what the other diners were eating…and the size of their meals. Then the feeling of ‘oh, oh…what have we gotten ourselves into’ started to sink in while we enjoyed the warm loaf of honeyed oatmeal bread they give to you while you wait.

By the time our stuffed mushrooms arrived, we were a bit anxious. Appetizers normally are small portions meant to wet your appetite. But that isn’t the case at Lotawata. Appetizers there should be listed as main meals, because the mushrooms that came out were huge. You get a portion of 8 of these lovelies, that have been filled with cream cheese, spices, then batter dipped and fried. You need a fork and knife to eat them. Two of these mushrooms are about the size of a tennis ball, they’re that big. And absolutely delicious. After eating one each though, hubby and I requested a box to put them in to take home. Didn’t want to ruin our appetites for the sandwiches.

We were further surprised when our sandwich platters came out. Hubby’s sandwich had at least a one pound chicken breast on it, while mine had at least a pound (or more) of thinly sliced smoked turkey breast. That didn’t include the 5 slices of bacon on each sandwich, the lettuce, onion, tomatoe toppings. , and 3 cheeses. I know I have a big mouth, but there was no way I could wrap mine around that sandwich. Even pressing it down didn’t diminish the size. They also include on the platters, seasoned fries. The platters look more like serving trays and are piled with fries around the sandwiches themselves. Our choices were delicious as well. It was perhaps the best tasting lunch we’ve had.

Unfortunately, the meal was so filling, that we were unable to order a dessert. Which probably was for the best, since their desserts don’t fall on the small side either. Their most popular dessert is their Nacho Sundae. They have 2 sizes, regular and large. But the regular is large enough for 6 adults to eat. Imagine a large platter filled 6 inches high with fried corn tortilias that have been sprinkled with sugar and cinnamon. Then these are topped with 2 huge scoops of vanilla ice cream, marichino cherries, a can of whipped cream, nuts, chocolate fudge sauce, and caramel sauce. Their smallest dessert is on the children’s menu. Two large scoops of ice cream with your choice of chocolate, strawberry, or caramel sauce.

My husband and I have already made plans to return again. But this time with a large group just so we can try out the desserts, especially those nachos.

If you find yourself in the Fairview Heights area, Lotawata Creek Southern Grill is a must stop restaurant. Just make sure to bring a healthy appetite and company.

It’s hot here in Philadelphia and I could really go for some ice cream… if only there was a way I could make some in 5 minutes using 2 ziplock baggies and this carton of half and half… oh wait. I can!

From BoingBoing:

Here’s a pretty damned simple ice-cream recipe: combine ingredients in a baggie. Fill a bigger baggie with ice, salt and the baggie of ingredients. Shake for five minutes. Ice cream. Who knew? 1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!

You can also put the ingredient bag in a coffee can full of ice and salt and tell children to kick it. Children love to kick things.