Breakfast, Parties, Petit Bites

Dutch Baby (for Brian’s 35th Birthday Breakfast)

The Dutch Baby: easier than crepes, plus you don’t have to slave over the stove for 20 minutes cursing yourself for inconsistent crepe thickness. It’s the ultimate mix, pour, walk away breakfast recipe that isn’t from a box.

  • 1/4 cup butter*
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 tbsp vanilla extract
  • powdered sugar & lemon juice 

*you can either use salted butter, or add a pinch of salt

  1. Heat oven to 425 degrees.
  2. Cut up butter (if straight from fridge) and melt in the oven in a 9×9 inch casserole pan or oven-safe skillet.*
  3. Beat the eggs with a whisk for 30 seconds.
  4. Mix in milk, vanilla, and flour, one at a time, continually whisking the mixture. Add flour slowly to avoid clumps.
  5. Pour mixture into the warm casserole dish full of melted butter.
  6. Bake for ~12-15 minutes.

To serve, dust with powdered sugar and a squeeze of fresh lemon.


*you can use any similarly sized oven-safe dish, it will still taste awesome.

Also, if you only have 2 eggs, just reduce milk and flour to 1/2 cup each.


Crepes with Lemon and Sugar

I love crepes, especially when they are thick (1/4 inch) and eggy.  They key is a well heated pan.  You can read about some crepe tips here.  You can use 2 eggs if this is too eggy for you.

  • 3 eggs
  • 1 1/2 cups whole milk
  • 3 tbsp melted butter
  • 1 cup flour, sifted
  • 1 tsp sugar

Lemon wedges and sugar for garnish

Whisk the eggs, milk, and butter.  Add in the flour and sugar.  Make sure there are no flour clumps.  I do this by adding the flour gradually though a sifter.  The batter will keep in the fridge for 24 hours if you don’t use it all.

Pour about 1/4 cup of batter into a well heated and buttered skillet.  Flip.  I like my crepes light and fluffy, so I pour the batter a little bit thicker and flip them as soon as I can.

Roll them up, squeeze with lemon, and sprinkle with sugar.


Breakfast, Sides, Vegetables

Thyme Potato & Leek Hash Browns

I added sautéed leeks on the fly to hash browns.  AWESOME!!! I made them in the oven (400 for 40 minutes) because I was making them for a brunch party, but I don’t recommend it–they don’t really come out crunchy on both sides.  Pan-frying will most likely be better for a crunchy exterior.

  • 5-6 potatoes, peeled and grated
  • 2 leeks, chopped and washed
  • fresh thyme leaves from 2-3 sprigs
  • butter, for saute-ing
  • canola oil, for frying
  • salt & pepper

Grate your potatoes and soak them for 30 minutes in the fridge in a bowl of cold water plus 1 tbsp sugar. Drain and dry them off well.

Saute the leeks in butter until soft.  Remove from the heat and toss with thyme, salt/pepper, and potatoes. I ran out of black pepper so I used white pepper instead.

Pan fry in oil or oven bake in a greased pan at ~400 for 30-45 minutes, depending on how much you’ve made.  I greased a casserole dish, threw in the mix, and covered it with a little bit of salt, white pepper, and melted butter.  I baked it for 40 minutes, it was crunchy on the bottom but not the top–I suppose I could have flipped it, but….meh, it was still delicious!! Next time I will definitely pan fry them or make them into potato pancakes to facilitate flipping.



Why is Tommy’s SO good??

Last night we went to Tommy’s.  I had a Chili Colorado Burrito, which was delicious.  This morning, I made Chili Colorado breakfast burritos, which should be the envy of everyone paying for brunch this morning.

beans, green pepper rice, cheese, scrambled eggs, chili colorado pork, and green taco sauce.

breads & muffins, Breakfast, Sides

Bread Adventures! – master bread dough

I’ve decided to start making bread at home and now it seems all I eat is ______with bread.  I can’t recommend it highly enough!

Here’s a recipe for white bread that I’ve found to be the best (although, it’s really only the better of two recipes, I’ll have to keep trying new ones):

Master Bread Dough–yields two loaves

  • ~ 6 cups all-purpose flour
  • 3 tbsp  sugar
  • 4 1/2 tsp or 2 packages of Active Dry Yeast
  • 2 tsp salt
  • 1 1/2 cup water
  • 1/2  cup milk
  • 2 tbsp butter


  1. Mix 2.5 cups flour, sugar, yeast, and salt in a large bowl.
  2. Heat water, milk, and butter on low heat until warm (120-130 F).  White bubbles will form around the edges of the pan.
  3. Gradually add the liquid to the dry ingredients.  Beat for two minutes.
  4. Add 1/2 cup of flour and beat for another two minutes.
  5. With a wooden spoon, stir in enough flour to make a moist, but not sticky dough.
  6. Knead for 10 minutes on a floured surface.

If using dough immediately: place in greased bowl, turning to grease the top of the dough ball. Cover with plastic wrap or a dish towel. Allow to rise in warm, draft-free place until doubled in size (around 60 minutes). You can put the dough into the fridge for 12 hours to 2 days to retard the rising. When you remove it from the fridge, leave it out until it comes to about room temperature before shaping it.

Dough may be frozen after kneading. Divide dough in half with a serrated knife. Shape each into flattened 6-inch disk. Dough will keep for 1 month in an airtight, 1-gallon freezer bag. Defrost in refrigerator for 8 to 16 hours or on the countertop for 4 to 9 hours.

7. Shape the dough :

For a loaf: On lightly floured surface, roll the dough into a 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll cake. Pinch seam and ends to seal. Place, seam side down, in buttered 8-1/2 x 4-1/2 inch loaf pan. Cover with lightly greased plastic wrap, let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400 degrees F. for about 30 minutes. Remove from pan to wire rack. Brush with melted butter.

For cloverleaf rolls: Divide the dough into 12 equal portions and mold into balls.  Let rise for 10 minutes.  Roll eat ball into 3 smaller balls and place into a standard oiled muffin tin.  Cover loosely with plastic wrap and let rise for an hour until almost doubled in volume. Bake in a 400 degree oven for 15-20 minutes.