Bacon, Fig and Original Blue Dutch Baby
Created by Chef Debora VanTrece of Twisted Soul Cookhouse, Atlanta
Serves 6-8
The Dutch baby is described as a German Pancake but it has evolved into a dish reminiscent of a Yorkshire pudding or popover. Originally served as a sweet dish, you can find more versatility by the addition of savory ingredients, also. Explore the different flavor combinations by just opening your refrigerator and playing with ingredients you may already have on hand. This is a great brunch dish or perfect for a light evening meal. Serve with roasted potatoes, or green salad
6 Large eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon Cajun seasoning
1 teaspoon Lawry’s seasoned salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cracked black pepper
2 teaspoons Herbs de Provence
4 tablespoons unsalted butter
12 slices bacon, cooked and crumbled, fat reserved
10 fresh ripe figs, halved (can substitute canned if fresh not available)
1 small red onion, sliced
2 cups Arugula, packed
¾ cup Point Reyes Original Blue, crumbled
¼ flat leaf parsley
Preheat oven to 400°F.
In a large bowl, whisk together eggs, milk, flour, kosher salt, Cajun seasoning, Lawry’s, granulated garlic, granulated onion, herbs de Provence, and black pepper until a smooth batter is formed.
Place butter and 2 tablespoons bacon fat in a large cast iron skillet over medium heat. Being careful not to burn, melt butter and swirl pan to coat bottom and sides of pan. Once butter is heated through, about 2 to 4 minutes, pour batter into skillet. Immediately place skillet into preheated oven and allow to bake 18 to 20 minutes or until Dutch baby is puffed and browned.
While batter is in the oven, place 1 tablespoon of reserved bacon fat in a medium skillet over medium heat. Add onions and cook for 3 to 5 minutes or until they began to caramelize. Add figs and cook for an additional 2 minutes to slightly soften. Remove from heat and toss in arugula.
Remove skillet from the oven and sprinkle bacon, figs, onion, and arugula mixture in the center of Dutch baby, leaving about an inch border around the edge. Top with crumbled Original Blue. Place Dutch baby in the oven. Adjust oven temperature to 375 degrees and bake an additional 5 to 7 minutes or until vegetables are warmed through. Remove from oven. Sprinkle with parsley and serve.
