SAUSAGE-AND-MUSHROOM DUTCH BABY
A Dutch baby is a giant, puffy pancake that deflates within seconds of leaving the oven. Then it's usually topped with something sweet, like a fruit compote or powdered sugar. We decided to bypass the sweet for savory with a classic combo of sausage and mushrooms. Add a big green salad with a sharp vinaigrette for the perfect brunch or dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed.
- Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad.
MUSHROOM DUTCH BABY WITH CHORIZO POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes in a few places with a fork and microwave until just tender, 6 to 8 minutes. Set aside to cool.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned, 5 minutes. Add the garlic and cook until just softened, about 1 minute. Whisk 3 eggs, 1 tablespoon olive oil, the flour, milk, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the mushrooms and sprinkle with the parsley. Transfer to the oven and bake until puffed and browned around the edges, about 20 minutes.
- Meanwhile, combine the remaining 1 tablespoon olive oil and the chorizo in another large nonstick skillet; cook over medium heat, stirring occasionally, until beginning to crisp, about 5 minutes. Chop the potatoes into bite-size pieces and add to the skillet; season with salt and pepper. Cook until the potatoes are slightly crisp, 8 to 10 minutes.
- Make 4 openings in the potato mixture and crack an egg into each spot; season with salt and pepper. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. Cut the Dutch baby into wedges. Serve with the potatoes, chorizo and eggs; sprinkle with parsley.
Nutrition Facts : Calories 660, Fat 40 grams, SaturatedFat 12 grams, Cholesterol 368 milligrams, Sodium 1192 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 29 grams, Sugar 5 grams
HERB, SAUSAGE, AND CHEESE DUTCH BABY
This savory Dutch baby is perfect for breakfast and brunch. You can use bacon instead of sausage if you prefer. Serve with a light green salad.
Provided by SpoonForkBacon
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 39m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
- Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
- Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
- Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 18.9 g, Cholesterol 176 mg, Fat 17.6 g, Fiber 0.7 g, Protein 13.1 g, SaturatedFat 8.8 g, Sodium 573.1 mg, Sugar 2.3 g
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