Uh oh, I thought this trip was going to be high schoolers, it’s middle schoolers, it’ll be much louder and chaotic compared to our usual high school trips. This school group is from the Seattle area and they are apart of this special program focusing […]
52 weeks of baking – Earth Day I appreciate the change of the seasons and the changes it makes to our eating routine; I like to cook seasonally while I season my food at sea. As an occasional gardener and a hopeful homesteader I know […]
Do you know about the Badder-Meinhof Phenomenon? It’s where you learn about something new and then after you start to encounter it every where, like you were blind to it before. This happened to me with Dutch babies. I like to describe a Dutch baby as a large baked crepe, one huge popover or an eggier and sweeter Yorkshire pudding.
The first time I encountered a Dutch baby was my second day on Sorlandet. The off going cook was still there, thank god, showing me around the ship and giving me the low down on how all the fancy equipment worked. At that point the student hadn’t arrived yet so it was just crew and teachers for a day while we settled into the ship. For breakfast the cook showed me how to make Dutch babies, I had never heard of them before and had no idea what she was talking about when she told me about them the night before.
Ever since then they have become a staple in my menu rotation. They were much loved by the students on Gulden Leeuw, that was probably due to the fact that we were on a Dutch ship. But none the less they are great, tender squidgy texture, lots of egg flavor, crispy browned edges and cooked in a little butter bath. That butter bath helps create a sauce when you douse them in powdered sugar and a generous squeeze of lemon. The one problem with them is that they must be eaten straight out of the oven, much like soufflé, people must wait for it, these babies wait for no one.
Now I see Dutch babies everywhere, I don’t know if it’s just because of this frequency illusion or if they have all of a sudden become more popular. I’ve seen them with all kinds of toppings from blueberries and lemon curd to poached eggs and salmon, I haven’t tried them savory yet but it’s on my never ending list of things to make.
Preheat the oven to 425F with a 9x13 or equivalent baking pan in it to heat with the oven.
Whisk together everything but the butter and set aside, it's great to do this in advance so all of the flour hydrates and there are no lumps. You can also do this in the blender or with a stick blender for large batches.
When the oven and pan are hot, take out the pan and add the butter, swirl it around until the butter has melted.
Pour the batter into the pan and bake for 10-15 minutes until the edges are golden brown and the baby is poofy.
Serve immediately with powdered sugar and lemon, it quickly deflates as soon as it out of the oven.
52 weeks of cooking – Searing I love polenta and I don’t understand why it’s not popular to those I serve it to. I could eat a huge bowl of polenta with just a simple sauce of roasted tomatoes with basil and be very satisfied, […]
This week’s trip is lighthouse themed, there are a handful of lighthouses among the San Juan Islands and we toured a bunch of them. We had a smaller group this time, only 8 passengers, it’s nice sometimes to have fewer people to cook for and […]
I love the Great British Bake Off. Who doesn’t?! Amazing bakes, a few disasters, a bit of comedy and best of all so many new ideas of things I didn’t know existed.
One of the most interesting things that I hadn’t ever heard of was dampfnudel, a steamed German dumpling with custard and plum sauce. This was a technical challenge back in season 4, back when they covered a little history or had some story behind a lot of their technical challenges and there was a song. You have to watch this video, it’s a whole song about dampfnudel, it’s amazing!
I’m good at baking and I’d make dessert all the time if my husband had a stronger sweet tooth, so instead I bake in a savory direction. I took the idea of dessert dampfnudel and figured they’d work really well to accompany some German sausage, just a little less sugar. This bread is made in a unique way, the bread is steamed in a little bath, the liquid eventually evaporates and the bottoms start to crisp with a little sticky goo accumulating around the edges.
My savory dampfnudel are steamed in beef stock with a little bit of sugar to help the bottoms caramelize and some butter resulting in a beautiful reduced liquid. The dumplings themselves are fluffy and tender, they scream out to be dragged through a pool of gravy soaking up the last remains of sauce with your meal.
52 weeks of cooking – Balkan When I think back on my vacation to Turkey I always think about the food first. The art that I saw, the beautiful mosques and the palaces covered in mosaics were fantastic but it’s the food that stands out […]
For the past month weekend work parties have been focused on finishing up projects and putting Zodiac back together so she’s ready for her sailing season. We’ve already completed our first sail of the season but there was still some work that needed to be […]
I always seek out authentic food when I travel, I have a taste for the real thing, I want to eat what the locals eat and sometimes that means waking up early before the rest of the tourist. There’s nothing wrong with going to a popular spot packet with tourist, but they might be eating there just because it looked good to them, you have to hunt down the locals and eat what they eat. In Puerto Rico there was coffee shop that ended up being bigger than expected when we fist stepped inside. Their menu was short and to the point, whatever pastries you desired out the fancy case, pancakes, a few basic omelet options and then a selection of mallorcas or Spanish danishes. These danishes could have any combination of butter, bacon, ham, cheese and or egg in between two halves of this spiral bun dusted with powdered sugar.
These buns are not just any ordinary breakfast roll, the dough has eggs and butter, then more butter is painted on while they are shaped and before going in the oven. You’d think with all that butter they’d end up greasy and heavy, but quite the opposite, the butter soaks in leaving a golden crust and the texture of the bread is fluffy and rich. They are then heated up, sliced open, grilled on their cut sides with even more butter and filled, I like bacon, egg and cheese best and finished with a flurry of powdered sugar.
In a stand mixer fitted with a dough hook add the dry ingredients, turn the mixer on and add the milk and beaten eggs. Knead for two minutes.
Once the dough begins to pull away from the sides of the bowl add knobs of softened butter. Knead for about 8 minutes, total kneading time 10 minutes.
Transfer the dough to a lightly oiled bowl rolling it over to coat the dough to prevent it from drying out. Cover and let rise for about 2 hours or until doubled in size.
Grease two baking sheets.
Deflate the dough and divide it in half, roll the dough into an 18 by 12-inch rectangle and brush with 2 tablespoons of melted butter leaving a 1-inch board along the upper edges. Roll the dough into a tight cylinder and pinch the long seam closed. Repeat with the reaming half of the dough.
Cut each cylinder into 8 pieces for a total of 16. Stretch and roll each piece into a 10-inch length, lightly brush with melted butter and coil into a spiral, tuck the tail end underneath.
Place 8 rolls on each tray equal distance apart, poke your finger into the center of each spiral and gently press down. Cover the buns with a clean cloth and let raise for about 2 hours or until you poke gently with a finger and it springs back minimally.
Bake at 350F for about 15 minutes, rotating half way through, the buns should be golden brown by this point.
Slice the mallorcas in half, butter both halves and place butter side down on a griddle, cook on low heat until the buns are warm the the insides are toasted.
Meanwhile fry an egg, cook up some bacon or ham. Fill the rolls and dust with powdered sugar.
52 weeks of cooking – Onions Pancakes do not always have to be sweet and covered in a river of maple syrup, pancakes can be savory. The first time I made savory pancakes it was the topping that was savory, not the pancakes, it mostly […]
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…