The May/June issue of Cook’s Illustrated had an article about Dutch babies. In modern recipes, this is a spectacular large pancake with a crisp edge and a custardy center. I pared down the original recipe to make enough for three hungry people and added a few twists of my own. I have made this dish several times, but I have yet to get the ideal Dutch baby—the flaring edges should be fairly evenly raised all around the pancake—mine tended to end up lopsided. Still the flavor and texture are exceptional. Dutch babies are frequently topped with lemon and powdered sugar or fruit compote.
Karl’s Dutch Baby with Caramelized Apple
Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to an artichoke and feta pizza with a za’atar sauce, I made a pepperoni pizza and an apple and prosciutto pizza. This recipe is written as if I was making them all the same.
Karl’s New York Style Za’atar Pizza
with Roasted Artichokes and Feta
Jan is still on her very soft food diet from her oral surgery. She is having some of the vichyssoise for dinner, but she has been craving something with a bit more bulk. She asked for mashed yams. Last month, I made some that she really liked, but I think I can make them better.
Karl’s Mashed Yams II
Adapted from Djurenko.com and 17recipes.com
Georgian Shilaplavi is a rice dish that is described as being like a risotto. I have some diners who prefer little or no starch. I have learned that cauliflower is a versatile and good substitute. It is filling and can be “manipulated” in a number of ways to imitate some starch ingredients.
Karl’s Mock Georgian Shilaplavi with Mushrooms
Jan likes caprese salad, which is tomatoes, mozzarella, onion, olives and basil in a light vinaigrette. Usually I go to La Villa, a very good Italian deli in Willow Glen and pay through the nose for a very small portion. While La Villa makes a good salad, I decided that I could make it cheaper and fresher.
Karl’s Caprese Salad II