Matafan – savory Dutch Baby
January 7, 2018
Matafan (Savoie) Savory Dutch baby, Serves 4-6 425° Oven
Cook bacon in pan, mix batter, heat in large cast iron pan, finish in oven, add cheese.
- 4 ounces bacon cut into large dice
- 1 ½ C all purpose flour
- 3 large eggs
- 2 C milk
- pinch fine sea salt
- 1 small bunch chives minced (or 4 scallions- green tops only)
- 3 TB unsalted butter
- 2 ounces Gruyére grated
A. Cook bacon in heavy skillet over med heat until golden. remove from heat.
B. In large bowl add flour, form well in center. Add eggs, then 1 C milk & salt. Whisk eggs & milk then blend in flour. Whisk in remaining milk. Stir chives into batter.
C. Melt 3 TB butter into large skillet. When hot & foaming, pour in batter.Pull back edges of batter to make sure all of batter is in butter – not sticking to pan. Cook, tipping pan back & forth until batter is golden brown on bottom ~ 4 mins., reduce heat to keep bottom from browning.
D. Sprinkle bacon over batter, place skillet in oven 15- 20 min. Remove Matafan and sprinkle with cheese. Serve immediately.
(Watercress)
Quinoa, Roasted Butternut Squash & Spinach
January 7, 2018
2017 4 svgs, 400° oven
- 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
- 5 TB olive oil
- 2 tsp fresh thyme leaves chopped
- s & p
- ¼ C pistachios (toast 5 min, 400°)
- 1 ½ C quinoa
- 4 C broth (vegetable or water for Quinoa)
- ¼ C cranberries
- 1 TB white wine vinegar
- 3 oz baby spinach
A. Roast cubed squash tossed with 3 TB oil, thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.
B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.
C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).
Roasted Potato Fennel Soup
January 7, 2018
Ina Garten 2017 4-6 svgs
- 2 LBs potatoes (red or yukon) unpeeled & quartered
- olive oil (2 TB roasting & 2 TB sauté onions)
- 2 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 C (2 yellow onions chopped)
- 2 C (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
- 6 C chicken broth (1.5 Quarts)
- 1/2 C heavy cream
A, Roast quartered potatoes, toss with 2 Tb oil, s&p, garlic. spread on baking sheet. Bake in 400° Oven 30 mins.
B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat until translucent, 10 mins.
C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.
D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.
Top each soup bowl with a few fennel fronds, drizzle with cream.
Roasted Butternut Squash Hummus
January 7, 2018
Ina Garten 2017
A. Roasted Squash 400° oven, 25 min.
- 1.5 LB butternut squash, peeled, diced 1″ cubes
- 3 TB olive oil
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp black pepper
- Toss all ingredients together, roast on baking sheet, 25 min. Cool.
B. Hummus – mix in food processor bowl
- 1 can drained chickpeas, retain ¼ C liquid
- ½ C plain whole milk Greek yogurt
- ¼ C Tahini
- 1 Tb salt
- 1 tsp black pepper
- 1/3 C lemon juice ( 2 lemons)
- 4 cloves garlic pressed
- 1 tsp Sriracha
Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.
TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.
TOAST pita (brush with olive oil, salt).
Olsson Recipes 