I hope you had a wonderful Easter!
I'm excited to re-post this delicious (and easy-to- prepare) Spring-inspired Dutch Baby. It is so delicious!
I prepared it over the weekend for our little crew to enjoy, along with some traditional Easter fare.
My husband was home with us for the long weekend, so I wanted to be sure that he enjoyed lots of home-made meals.
One of the many meals I prepared over the weekend was this amazing soup. It's crazy delicious . . . and filled with colorful Spring vegetables, fresh herbs, creamy Cannellini white beans, and crumbled spicy Italian sausage. It's seasoned with smoked paprika, garlic, tomato . . . and so dang good! I can't wait to share the simple recipe with you!
But until then, please enjoy this beautiful and delicious Spring-inspired recipe . . .
. . . . . . . . . .
Well, I've experimented with the savory side of the recipe since returning home . . . and just love its versatility!
I'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).
Asparagus and Fontina is my favorite Spring-time version!
Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!
For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.
Do you see how the Parmesan coats the asparagus? It's so incredibly good!
Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!
I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.
a savory dutch babyI'm a big fan of its savory side . . . and my husband of its sweet side (no surprise!).
Asparagus and Fontina is my favorite Spring-time version!
Asparagus is so sweet this time of year . . . and compliments the creamy, nuttiness of the Fontina so well. Oh gosh, YUM!
For the perfect finish, I sprinkle Parmesan cheese over the top before baking it, making a yummy, tender salty crust (see photos below); and then sprinkle more freshly grated Parmesan on top after I take it out of the oven.
Do you see how the Parmesan coats the asparagus? It's so incredibly good!
Seriously, this savory Dutch Baby is so light and delicious that it's hard not to eat the whole thing!
I prepared two Easter meals over the weekend. One for my extended family for our Annual Easter gathering on Saturday (the day before Easter), and one for my little family on Easter Sunday.
our Easter Sunday menu
. . . . .
basket of fresh strawberries
Spring butter lettuce salad with heirloom tomatoes,medium-boiled eggs, toasted walnuts,
sliced green apples, & shaved asparagus
sliced green apples, & shaved asparagus
with champagne pear vinaigrette
herb & white cheddar popovers
honey glazed ham
dessert
. . . . .
This might be my favorite Spring menu ever . . . and it looks gorgeous on a plate, too!dessert
. . . . .
an oven-baked pancake
. . . . . .
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
1 bunch asparagus, heads only (about 3-4 inches)
1 cup fontina, grated
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh grated Parmesan
1/4 teaspoon salt
1/2 teaspoon pepper
¼ cup butter, salted
. . . . . .
Preparation
Preheat oven to 425°.
Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.
Whisk eggs, milk, flour, salt, and pepper in a medium bowl until smooth. Stir in cheese.
Melt butter in a 10” skillet, preferably cast iron, in the oven.
Carefully pour pancake mixture over melted butter. Fan asparagus heads in batter (see photo). Sprinkle top with 1/4 cup grated Parmesan. Return pan to oven,
Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Sprinkle remainder of Parmesan cheese over the top.
Slice and serve. Enjoy!
**If baking in a glass dish, add 3-5 minutes to baking time.
Sprinkle remainder of Parmesan cheese over the top.
Slice and serve. Enjoy!
**If baking in a glass dish, add 3-5 minutes to baking time.
LET'S STAY in touch!
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Thank you so much for stopping by!
I love reading your comments and appreciate them so much!
Thank you so much for stopping by!
I love reading your comments and appreciate them so much!
I want to enter April 10th as the date -- for what?? -- making this wonderful savory Dutch baby. I don't have my "things" so I can't bake/cook like I want to but this is what I'm making for our breakfast that morning. It looks so good and I don't know if I'll be able to take any photos of it, but I'll try!! I'm tired of plain eggs and this will make our Sunday morning extra special. I really love the added asparagus touch to it. I'm ready for my kitchen and to start doing some serious cooking. I'm glad to see you're back and blogging -- I look forward to your soup recipe!. Big hugs, Marisa
ReplyDeleteYou are quite a cook, so many good meals and baked goods. Lucky family to have you keeping them full of such good stuff. Reminds me of one of my aunts who was very talented cook. Whenever we went to her home it always smelled of baking bread and other goodies. She was also one heck of a seamstress, she taught me a few things about sewing when I had my own family. She's been gone for few years now and I still miss her, she was my favorite Aunt of all my Mom's sisters.
ReplyDeleteHave wonderful rest of week. Where do they go?
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