Everyone remembers their first apartment. You know, the one in the bad neighborhood with the dingy carpet and loud neighbors. Our first apartment was one of those. Most everyone in the building liked us thanks to Tom, who attracts friends like a moth to a flame.
One day while sitting outside with a neighbor I mentioned that I wished I had a set of cast iron pans. She commented that she had her grandmother's cast iron pans which my friend had brought here from Mexico many years before, but she never used them. We began talking of other things and not much else was said about it.
The next morning I opened my door to find a beautiful set of old cast iron pans sitting on my doormat. They were perfectly seasoned and just needed a light scrubbing. What a perfect gift! I have treasured them ever since.
I've been borrowing countless cookbooks from the library and last week I picked up The Cast Iron Skillet Cookbook. I love it! I chose to make a Dutch Baby, which I had never tried before.
Oh, what a fabulous choice! I filled mine with cheddar and ham.
Flaky, doughy, like a savory meat and cheese filled danish. Here is the recipe.
Savory Dutch Baby
From The Cast Iron Skillet Cookbook by Sharon Kramis & Julie Kramis Hearne
Makes 2 servings
3 tablespoons butter
4 extra large eggs
1/2 cup all purpose flour
1/2 cup milk
1/2 cup grated cheese
1/2 cup chopped ham
-Preheat oven to 425F. To make Dutch Baby, melt the butter in a 12 inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter.
- Place the skillet in the oven and bake until the top puffs up and is lightly golden, 20-25 minutes.
- When the Dutch Baby is done, cut into six wedges and serve immediately.