State Department slashes fee to renounce US citizenship by 80% to $450
EPA moves to weaken pollution limits on chemical used to sterilize medical equipment
Wisconsin legislator pleads guilty to disorderly conduct in feud over Hispanic resolutions
Federal judge quashes Justice Department subpoenas of Fed Chair Jerome Powell
No. 4 Florida cruises to third victory over Kentucky to open SEC Tournament title defense
How the Emerald Isle shaped the Steel City – Pittsburgh’s rich Irish history
Aday Mara helps No. 3 Michigan edge Ohio State 71-67 in the Big Ten tournament
Goat Cheese and Dill Dutch Baby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 394 kcal |
| Total lipid (fat) | 26 g |
| Fatty acids, total saturated | 12.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 22.5 g |
| Fiber, total dietary | 1 g |
| Sugars, total including NLEA | 5 g |
| Protein | 17.5 g |
| Cholesterol | 285 mg |
| Sodium, Na | 428 mg |
| Calcium, Ca | 130.5 mg |
| Iron, Fe | 3 mg |
| Potassium, K | 217 mg |
| Vitamin D (D2 + D3) | 2 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This savory twist on a classic Dutch baby pancake is loaded with goat cheese and fresh dill. The pancake puffs up in the oven, creating crispy edges and a soft, custardy middle. It makes a great choice for brunch or a light dinner, especially with a glass of white wine.
Ingredients
- 1 cup - crumbled plain goat cheese
- 1/2 cup - chopped fresh dill, plus picked fronds for garnish
- 2 tablespoons - olive oil
- 1 - lemon
- to taste - coarse kosher salt, such as Morton
- to taste - ground black pepper
- 1 cup - all-purpose flour
- 8 - large eggs
- 3/4 cup - whole milk
- 4 tablespoons - unsalted butter
- 2 cups - watercress leaves with tender stems, or other tender greens such as spinach or arugula
- 1 tablespoon - honey
- Step 1 In a small bowl, combine the crumbled goat cheese, 1/4 cup of chopped dill, and 1 tablespoon of olive oil. Zest the lemon over the mixture, season with a pinch each of salt and black pepper, and let it marinate.
- Step 2 Preheat the oven to 425 degrees with a rack positioned in the lower third. In a large mixing bowl, whisk together the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the remaining 1/4 cup of dill. In another bowl, whisk together the large eggs and whole milk. Slowly whisk the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Step 3 In a heavy 12-inch ovenproof skillet set over medium-high heat, melt the unsalted butter. Cook the butter until it releases a nutty aroma and turns a light brown, about 5 minutes. Swirl the skillet to coat the bottom and sides thoroughly.
- Step 4 Carefully pour the batter into the hot buttered skillet. Gently spoon half of the marinated goat cheese mixture into the center of the batter. Transfer to the oven and bake until the Dutch baby is puffed and golden brown, approximately 20 to 22 minutes.
- Step 5 Allow the Dutch baby to cool slightly in the skillet for about 5 to 6 minutes. Then, top with watercress and dill fronds. Scatter the remaining goat cheese over the top and drizzle with honey and the remaining tablespoon of olive oil. Slice the lemon and squeeze a wedge over the greens for added brightness. Serve immediately in generous wedges.
Ingredients
- 1 cup - crumbled plain goat cheese
- 1/2 cup - chopped fresh dill, plus picked fronds for garnish
- 2 tablespoons - olive oil
- 1 - lemon
- to taste - coarse kosher salt, such as Morton
- to taste - ground black pepper
- 1 cup - all-purpose flour
- 8 - large eggs
- 3/4 cup - whole milk
- 4 tablespoons - unsalted butter
- 2 cups - watercress leaves with tender stems, or other tender greens such as spinach or arugula
- 1 tablespoon - honey
