Avid Inkling

What a Swiftian proposition.

“What’s the timer for?” Gavin asked as I set it down next to him.
“Lunch.”
“What’s for lunch.”
“I’m trying something from our new Cast Iron Skillet Cookbook.”
“Oh, what?”
“The Savory Dutch Baby, only we didn’t have any ham, so I’m using pepperoni, and we didn’t have swiss cheese, or gruyere, so I used the Mexican four cheese blend we’ve been using on our chili… and I’m not sure our skillet is really 12 inches.”
Gavin laughed. “It will be interesting.”

Yes, it will be.

A few weeks ago The Cast Iron Skillet Cookbook, we have a cast iron skillet and we were looking to expand it’s uses beyond taco making. So I went to Amazon and added it our shopping cart.

It sat on the shelf in the kitchen with the other cookbooks for a few weeks. Today, I was feeling bored (and slightly adventurous), I remembered seeing the Dutch Baby recipe as a breakfast option, and the Savory Dutch Baby as a “heartier version” great for lunch or dinner.

Lunch was the meal in mind. So I set out to make the Savory Dutch Baby.

Savory Dutch Baby

3 tablespoons butter
4 XL eggs
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup grated Swiss or Gruyere cheese
1/2 cup (about 3 1/4-inch-thick-slices) chopped ham (French, Black Forest, or honey)

- Preheat the oven to 425*F. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour and milk in a blender on medium speed until just blended, 5-10 seconds. Pour the batter into a medium bowl and add the cheese and ham, fold them into the mixture. Pour the mixture into the skillet with the melted butter.

- Place the skillet in the oven and bake until the top puffs up and is lightly golden 20-25 minutes.

- When the Dutch baby is done, cut into 6 wedges and serve immediately.

I am not one to be deterred by simple directions (or apparent lack of necessary ingredients). I used the last of the stick of butter in the fridge (4 table spoons?), and liberally substituted pepperoni and Mexican 4 cheese blend for ham and swiss.

During the baking process I checked occasionally to see how it was doing –and to make sure the oven was the right temperature (it can be fickle). The Dutch Baby looked quite demented during the baking process, rising quite unevenly (but it did smell quite good, and rather strongly of pepperoni).

When it was done, I carefully took it from the oven and placed it on the stove top. It looked, well, here’s the picture, I’ll let you see for yourself.

It popped rigtht out of the skillet, no problems, got promptly cut up and brought into the office.

“Can I have a piece.”
“Yes.”
“Oooh, yummy.”
“Really?”
“Yes. It’s like a pizza!” Gavin paused a moment. “Althought it would probably be better with Swiss, I like the pepperoni thought.” He chewed thoughtfully. “It’s a little eggy.” More thoughtful chewing “It’s like the bottom’s eggy, the side is mmmh! It’s good to try something new.” He continued to munch happily.

“So you won’t mind if I try to make it again?”
“Not at all!