Tag: eggs

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Dutch Baby Pancake

What an odd name: Dutch Baby Pancake.

Super easy! Super tasty!

We’ve known about Dutch Baby pancakes for years, but we never had one. We knew that they are basically a large popover type dish that you bake in the oven, and for a long time we just figured that if we were going to eat something like popovers, we might as well eat popovers. Then we had a friend tell us about a Cacio e Pepe Dutch Baby that she made and showed us pictures of how well it turned out. With an example like that, we knew we had to try one (Thanks, CL!) . We figured you’d like to try one yourself.

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Bouchon’s Chocolate Mousse

And we have mousse!

This is our third recipe for chocolate mousse, and a fair question would be, why? Well, let us explain. Our first Chocolate Mousse recipe is probably the easiest mousse recipe you’ll find. It makes a pretty tasty mousse, but it has two drawbacks: one, it doesn’t hold well, meaning you need to eat it soon after making (okay, maybe that’s not a real drawback), and two, it contains raw eggs, which might concern some people. The second Dark Chocolate Mousse recipe …

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Barley Pancakes

Just a bit of maple syrup and these are perfect.

Are pancakes one of those things that you only get when you go out for breakfast? Not us; it’s just too easy to mix up a batch that’s the perfect size for the two of us. And, if you think pancakes are kind of boring, think again. Because pancakes don’t rely on the gluten in flour to hold them together — it’s the egg that does it — you can swap out pretty much any type of flour for the wheat flour and have great- tasting pancakes made from, well, in this instance, barley flour.

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Potato Frittata (Frittata di Patate)

With just a few staples: dinner!

When we get back from a trip, our cupboard is pretty bare. Before we leave, we try to eat all the fresh produce and anything that might spoil while we’re gone, so, when we get home, there’s very little in the refrigerator or on the shelves to make a dinner. At times, we think that maybe we should just order out a pizza and worry more about making meals later. But, during our travels, we’ve been eating out most nights; the last thing we want to do is get some sub-par takeaway food. With a little thought, we come up with something that will keep us filled and fueled.

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Butternut Gratin

butternut gratin
butternut gratin
A great side for holiday meals.

Originally, this recipe was for a pumpkin gratin that we got from a small book by Jacques Pépin, Poulets & Legumes. Not only does it contain recipes, it’s illustrated with artwork by the chef himself. The shape and size of the book might fool you into thinking it’s for children, but it’s not. It is, indeed, a cookbook.

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Irish Cups o’ Cream

Irish Cups o' Cream

Irish Cups o' Cream
Smooth, cool, creamy!

Well, these probably aren’t really Irish; we tend to think that they’re more French, but we’ll call them Irish, anyway. We think that most people from Ireland might have at least a wee taste.

We came up with the idea for these as a possible dessert for the upcoming holidays, and, naturally, we had to try them first. We’d surely hate to make them for Thanksgiving or Christmas, and have a dessert we don’t like.

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Sponge Cake

spong cake

spong cake
A little knife work and some leftover Roasted Balsamic Strawberries and we have a dessert.

When we saw this recipe in My Kitchen Year, by Ruth Reichl, we were intrigued. First, because it was an old recipe, coming from Mary J. Lincoln via the Boston Cooking School magazine. We like old recipes; there’s just something fun about making a cake that your great-grandparents might have had for a celebration. It gives you a tangible connection with the past. The second reason we liked this recipe was its simplicity — only four ingredients. How can you make a cake with just four ingredients? Read on, fellow scratcher.

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