Monday, June 10, 2013
It's a rainy day, cold outside, but the oven's warming it up in here. I'm in my kitchen with a strong black tea steaming on the bench, and a Dutch Baby in the oven - my version of Phyllis's. I've used pumpkin puree instead of sour cream, because - you know me - I never seem to have sour cream when I need it, and I find pumpkin puree a perfectly acceptable (even healthy?) substitution. I'm blasting Tori Amos on the stereo, feeling 20 again, but better than I did at 20. The angst, the insecurities - they're still there, but now I can see that's just life, and it's ok. Nelle's drawing pictures and the house is quiet, except for Tori. Why do we / crucify ourselves? So quiet, this moment behind the curtain of rain. I open the oven to check my Baby and set off the smoke alarm, oversensitive little bugger ... and yet, I can relate. Some mornings I wake up with that jittery feeling that just won't go, ready to sense heat and erupt in nonsensical panic. But not this morning, this morning is all about rain and crayons and shhhh. All good. So let me wave some sense into my little alarm and refocus on that Baby of mine.
Time to carve into her.
Hope you're having a peaceful long weekend,
Dutch Baby with Pumpkin and Blackberries
I didn't mess around too much with the original recipe - I merely scaled it up and used pumpkin puree instead of sour cream. I loved the texture of this dish, something like a clafouti - though less eggy. Something like a pancake - though more custardy. And with maple syrup drizzled over it, it was just about perfect.
So I'll keep it simple here - use the original recipe for more detail. Preheat: a 9" skillet in the oven at 200C (400F). Mix: 5 organic eggs + 1 1/4 cup whole milk + 1/4 cup and 1 Tbs pumpkin puree + pinch sea salt + just under 1 cup plain unbleached flour + 1 tsp vanilla extract till very very very smooth. Melt: 3 Tbs butter in that hot skillet in that hot oven. Pour: the batter into the skillet and watch the butter float up and around it. Oh yeah. Bake: until the edges puff up the sides and the middle starts to set, then distribute 1 cup blackberries (I used frozen) around the pancake, and sprinkle the top generously with rapadura (or brown) sugar. Return to the oven: until the edges are golden brown and crispy, and the center is set. Serve: with maple or ginger syrup.
*If you haven't been over to Dash and Bella, please get over there NOW. Phyllis is one of my favourite writers, and I know you're going to love her views on life. xx