Dutch baby takes a Mediterranean vacation

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The September 2016 issue of Portland Monthly has a feature on the history of the Portland food scene and features some classic recipes. One of the recipes is for Henry Thiele's German pancake, which is legendary in this city. (Unfortunately for me, their restaurant closed in 1990, 6 years before my arrival, so I never had the pleasure). Fortunately, I was reading the article after thinking about the topic of the showtopper tomato contest. The two things melted into my mind: How would a tasty tomato 'baby Dutch' work? Luckily, pretty good! (Note: In this recipe I ask for tomato leaves, which are edible and help to reinforce the tomato flavor of the dish. If you do not have access, skip them and increase the basil, or add another or two herbs you want with tomatoes, such as oregano or thyme If you're afraid of eating tomato leaves, check out this article by Harold McGee: http: //www.nytimes.com…) —hardlikearmour

Great taste and I loved the balance of sour, sweet and salty. The feta cheese was the cherry on top, as it added the correct amount of salt. The recipe calls for a lemon, but I ended up buying one of those huge Frankenlemons, and then wondered if I added too much zest to the dressing (which was otherwise a perfect ratio and not too moist). The amount of enthusiasm worked well in the end and wasn't overwhelming, but a measurement in the instructions would have been helpful. The pancake took about 22 minutes to cook at 425 ° F. I think the tomatoes weighed it a bit by adding additional liquid to the dough while cooking and preventing it from rising completely in the center. The next time you do this, you could halve and then roast the cherry tomatoes beforehand, to remove more liquid while maintaining the tomato flavor. I think that way it wouldn't hinder fluffiness. But this was perfect in terms of flavor! —Omeletta

  • one

    generous pint of cherry tomatoes

  • one


  • one

    medium garlic clove

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons

    extra virgin olive oil (one for salad dressing)

  • Multiple tomato leaves (omit if you don't have access)

  • A twig or two basil (extra if you don't have tomato leaves)

  • 2 tablespoons

    olive oil (one for cooking or replacing with avocado or other oil over high heat)

  • 1/2 cup

    whole milk

  • 3

    big eggs

  • 1/2 cup

    all-purpose flour

  • 1 1/2 to 2 ounces

    feta cheese

  1. Preheat oven to 425º F with a 10-inch cast iron skillet on a rack located near the center.

  2. While the pan is preheating, wash the cherry tomatoes. Arrange them in 2 groups with about 3/4 of the medium-sized ones (for the pan) in one group and the remaining larger and smaller ones in another (for the finished dish).

  3. Peel the lemon and microplane over half of the garlic clove in a small bowl. Squeeze the lemon and add 1 tablespoon to the bowl. Add 2 generous pinches of kosher salt and 6 to 8 grinds of black pepper. Whisk to combine. Drizzle 3 tablespoons of extra virgin olive oil while whisking. Chop a generous tablespoon of each of the tomato and basil leaves (or generous 2 tablespoons of the basil if you don't have tomato leaves). Beat in the dressing and set aside.

  4. Remove the pan from the oven and add 2 tablespoons of olive oil. Carefully add the medium tomatoes to the pan. They will splash, so do it with oven mitts. Splashes will stop in a minute or two; sprinkle the tomatoes with 2 or 3 pinches of salt. Put the skillet back in the oven until the tomatoes start to soften and split, about 5 to 6 minutes. (This may generate some smoke, so run your ventilation fan.)

  5. Combine milk, eggs, flour and 1 teaspoon of kosher salt in blender. Blend for 30 seconds. (Tip: If you have an Oster brand blender, a regular mouth Mason pitcher will work in place of the blender pitcher. Just add the ingredients to the pitcher, screw on the blade and base and clean. blender as smoothies as you can easily drink from the jar).

  6. Remove the pan from the oven and pour the egg mixture, spreading the tomatoes evenly as you pour. If you have tomato-free main areas, you can quickly use a fork to adjust your location. Put the pan back in the oven and bake until the pancake is completely puffed up and browns at the edges, about 15 minutes.

  7. While the pancake is baking, halve or slice the remaining larger tomatoes. Crumble the feta cheese. Beat the dressing again.

  8. Cut the pancake into 6 or 8 slices, then place the slices in a serving platter or on individual plates. Spread the tomatoes and feta cheese over the slices. Drizzle the dressing and grind some black pepper on it, if desired. To serve.

I am an amateur – and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities like hiking, mushroom hunting, tide, beach hairstyle and snowboarding.


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