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.



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
  1. In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
  2. 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.
  3. cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
  4. 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
  1. Heat pan over med -hi heat. Cook bacon & olive oil until fat rendered but still juicy 5 min, transfer to a bowl.
  2. Add Brussels sprouts, cut side down, high heat. Sear without moving pan 3-5 minutes. Blacken outside but green inside.
  3. Reduce heat, turn sprouts, season with salt & pepper
  4. Add dates and bacon, toss well.
  5. Slowly add broth, smash dates into stock with wooden spoon. Cook until reduced to a sauce.
  6. Add vinegar, continue cooking 2-3 min until sauce thickened to coat sprouts but not sticky.(If it gets too sticky, add water)
  7. 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

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.