It was a lovely, lazy Memorial Day weekend. I spent an afternoon with my parents, binge-watched Netflix shows (like Somebody Feed Phil and Welcome to Eden), and consumed a lot of good food. No complaints here!
You know it’s a successful staycation when you can share new recommendations for:
- Dining out – If you’re craving tasty Thai fare, check out Chuan Chim Thai Cuisine in Foster City. For traditional Taiwanese eats, take a drive to BaoHous at Original Pattern Brewery in Oakland. I visited both places for the first time and hope to go back soon.
- Cooking at home – Breakfast lovers need to make this “deli sandwich” Dutch baby. The puffy pancake is divine! Prefer something sweeter? Bake a batch of buttery cinnamon-sugar banana muffins.
- Ordering delivery – Did you know Uber Eats can drop off pints of ice cream from Salt & Straw at your door? So convenient!
How did you celebrate the unofficial start of summer? Let me know in a comment below!
Recipe adapted from A Year at Catbird Cottage.
"Deli Sandwich" Dutch Baby
Makes 2-3 servings
Ingredients
Dutch baby:
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 3 eggs, room temperature
- ¾ cup whole milk, room temperature
- 3 tablespoons unsalted butter, cut into ½" cubes
Topping:
- 1 ounce thinly sliced sharp cheddar cheese
- 1 ounce thinly sliced mortadella
- 2 cups arugula or microgreens
- 6 cornichons, halved lengthwise
- quick pickled red onions (see notes)
- freshly ground black pepper, to taste
Instructions
- Place a 9-inch nonstick fry pan on the middle rack of the oven and preheat to 425 degrees.
- In a small bowl, combine the flour, salt, pepper and nutmeg.
- In a large measuring cup, beat eggs until foamy. Gradually whisk in the milk. Add flour mixture and whisk until smooth.
- Once oven is preheated, carefully remove fry pan from the oven. Add butter and swirl to coat the bottom and sides. Moving quickly, pour batter into the prepared pan and place pan back in oven.
- Bake for 18-20 minutes or until puffed and golden. Do not open the oven door while Dutch baby is baking.
- Remove pan from the oven and pile on the toppings. Serve immediately.
Notes
To make quick pickled red onions, peel and thinly slice 1 red onion and place in a small jar with a lid. Fill with enough white vinegar to cover by ½ inch. Let sit at room temperature for 1 hour. Transfer to the refrigerator to chill until ready to use.
