• 23's Top 50 Recipes - 48

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:44:03 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Goat Cheese & Dill Dutch Baby
    Categories: Cheese, Herbs, Dairy, Greens
    Yield: 6 servings

    1 c (148 g) crumbled plain goat
    - cheese
    1/2 c Chopped fresh dill, plus
    - picked fronds for garnish
    2 tb Olive oil
    1 Lemon
    Coarse kosher salt & ground
    - black pepper
    1 c (135 g) A-P flour
    8 lg Eggs
    3/4 c (190 mL) whole milk
    4 tb (57 g) unsalted butter
    2 c Watercress leaves w/tender
    - stems; or other tender
    - greens such as spinach or
    - arugula
    1 tb Honey

    In a small bowl, combine goat cheese, 1/4 cup dill and 1
    tablespoon oil. Zest lemon over mixture, season with a
    pinch each of salt and pepper and let sit to marinate.

    Set oven @ 425ºF/218ºC with a rack in the lower third.

    In a large bowl, whisk together flour, 1/2 teaspoon salt
    and 1/4 teaspoon black pepper. Add remaining 1/4 cup
    dill and stir. In a separate bowl, whisk together eggs
    and milk. Whisk wet ingredients into dry until just

    Melt butter in a heavy 12" ovenproof skillet over
    medium-high heat. Let it cook until it smells nutty and
    browns, about 5 minutes, swirling the skillet so that
    butter coats the bottom and sides of the pan.

    Pour batter into the hot buttered skillet and spoon half
    of the marinated goat cheese into the center of the
    batter. Bake until puffed and golden, 20 to 22 minutes.

    To serve, cool the Dutch baby slightly in the pan, 5 to
    6 minutes. Top with watercress and dill fronds. Spoon
    remaining goat cheese on top and drizzle with honey and
    remaining 1 tablespoon olive oil. Slice the lemon and
    squeeze a wedge over the greens. Serve immediately.

    By: Yewande Komolafe

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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