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)
Herb & gruyère frittata
May 10, 2016
sunset 2016, regina’s. Preheat 400° Oven, medium cast iron or nonstick fry pan.
serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.
serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).
- 1 C chopped onion
- 1½ Tbs coconut oil
- 10 large eggs
- 1 tsp kosher salt
- ½ tsp pepper
- 1 C herded gruyère cheese
- 1½ Tbs each chopped fresh sage and rosemary
- 2 Tbs. chopped basil
- In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
- combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
- cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
- Sprinkle top with basil. cut into 6 slices, serve immediately.
Charred Brussels sprouts
November 22, 2015
The Week Travis Lett, Nov 2015 Use large cast iron frying pan. serves 2-4.
- 3 oz bacon cut into ¼ inch wide matchsticks
- 2 TB olive oil
- 1 lb Brussels sprouts cut in half lengthwise
- salt & pepper
- ¼ C pitted dates, sliced in half
- 1C chicken broth
- 1 TB plus 1 tsp red wine vinegar
- Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
- Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
- Reduce heat, turn sprouts, season with salt & pepper
- Add dates and bacon, toss well.
- Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
- Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
- Transfer to serving dish.
Chicken Bacon skewers
June 16, 2015
Allt om Mat 2015, serves 4. Serve with potatoes.
Grill chicken
- 1 LB chicken fillets (or thin cut thigh meat). Season with 1 tsp salt & 2 pinches pepper.
- 5 oz bacon
Fold thin piece fillet, wrap with piece of bacon. Thread two skewers through each package. Grill about 10 min.
Peach Mango Chutney Yogurt – mix together: (garnish top of yogurt with some thin slices of peach)
- 1 C Greek yogurt
- 3 TBs mango chutney (sweet & spicy)
- 1 peach, peeled, diced
- ¼ chopped red onion
Baked Fingerling Potatoes with Bacon & Cream
January 25, 2012
Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°
- 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
- 12 oz red pearl onions
Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.
- 2 Tbs unsalted butter, melted
- 2 Tbs extra virgin olive oil
- 1 tsp salt (Maldon flakes)
- 1/2 tsp pepper
Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.
- 1/4 C Crème fraîche
- 1/4 C heavy cream
- 1/4 C chopped chives
- 4 oz bacon (cooked until crisp, chpd fine)
- 1/4 tsp salt and 1/8 tsp pepper
Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.
Olsson Recipes 