Food Recipes: baby

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Sabtu, 18 Januari 2014

German Pancake Dutch Baby with Apricot and Raspberry

Steven and I bought a half flat of the biggest raspberries wed ever seen from our local berry stand. Were lucky enough to live blocks away from the only Seattle location of the Spooner Farms berry stand. One more reason why I love our neighborhood. Raspberry season is coming to a close in Washington state and they will eventually be replaced by blueberries and blackberries. If you live in the North Seattle area or close to any of the other locations, I recommend you check out Spooner Farms and stock up on these amazing raspberries while you still can.

Between the car ride home and breakfast, we polished off one half pint. Any suggestions for what I should do with the remaining 5 half pints?

Steven and I aren’t big breakfast people but when I do make breakfast, I go all out. Bacon and eggs usually make an appearance, sometimes I do waffles, sometimes pancakes, and sometimes I get crazy and put everything together. The German pancake, also called Dutch Baby, is like a crepe crossed with a popover. Its ridiculously easy to make (the batter is made in under 2 minutes in a blender) and is always a crowd pleaser. Watching the pancake puff up before your very eyes is always entertaining. You can add fresh fruit to the batter, add it on top after baking ,or go crazy and do both! Then you have the option of topping it with the more traditional squeeze of fresh lemon juice and powdered sugar or simply drizzle on the maple syrup, for the syrup lovers.

If youre using a cast iron skillet, youll need to preheat it longer than a cake pan. Put the skillet into the oven before turning it on and let it preheat in the oven for a good 20 minutes. This will give you enough time to make some coffee, get your ingredients together, and set up the blender.

German Pancake with Raspberries and Apricot
3 eggs
1 Tbsp sugar
1/2 C all purpose flour
1/2 C milk
3 Tbsp butter
Optional: 1 apricot sliced up and 1/3 C raspberries

Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.

After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If youre using a cake pan, add the butter to the cake pan and put it into the oven.

Add 3 eggs and the sugar to blender and blend on low speed for 1 minutes. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.

Take the skillet or cake pan out of the oven and make sure the butter has completely melted. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.

Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.

Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

Sabtu, 07 September 2013

Boil n Bake Baby Back Ribs – Crime Against Nature Or Just Guilty of Being Delicious

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the oven for about half an hour, and they looked and tasted really good. I also know these boil-n-bake baby back ribs would be great at any party, preferably a Super Bowl party (during which the Giants win the game).

Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh.

These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table. Seriously, what’s the problem?

This is one of those recipes where I don’t want or expect you to use the same stuff I did. This is more about the quick and dirty method than any specific ingredients. I would make sure the simmering liquid is very well salted, and have a decent amount of acid and spice, but other than that, anything goes.

As far as the glaze, I just threw a bunch of stuff in a mixing bowl, in a sort of stream of saucy consciousness, but very much enjoyed the results. Chinese 5-spice is wonderful with pork, and created a beautifully aromatic base for the sweet, sour, and spicy sauce.

By the way, if it looks like I was a little short on sauce, I was, but made a little more while they were roasting, and it was fine. The amounts below will give you plenty for a rack of baby back ribs. I hope you give this a try soon. Enjoy!

Ingredients:

1 slab baby back ribs

2 1/2 quarts cold water

1/2 cup rice vinegar

6 cloves crushed garlic

1/2 onion, chopped

2 tbsp kosher salt (less if using fine salt)
1 tbsp Chinese 5-spice

1 tsp red chili flakes

2 bay leaves

For the glaze:

1 1/2 tbsp soy sauce

1 1/2 tbsp rice vinegar

1 1/2 tbsp ketchup

1 1/2 tbsp Dijon mustard

1 1/2 tbsp honey

1 1/2 tbsp brown sugar

2 tsp sambal chili paste, or to taste

1/2 tsp Chinese 5-spice

Jumat, 30 Agustus 2013

My baby is 3!

My baby turned 3 last Saturday, and Im still crying about it :*( He is growing up too fast! I wish I could push pause and take in all the special moments. One of the most recent, and favorite of mine, was when I was driving him to daycare last week. I could see him looking at me in the rear view mirror when he said, "You so pwetty, Mommy."

Gah! Talk about melting a Mommas heart ♥ :)

Kallen is our last baby. A few months after he was born we decided three kids was plenty for us, so its bittersweet as he grows older. It also validates why I go all out for his birthdays. We celebrated with a big bash and invited all of his favorite people. It turned out so fun! I thought Id share a few pics of the big day.

The Birthday boy!