Do you know about the Badder-Meinhof Phenomenon? It’s where you learn about something new and then after you start to encounter it every where, like you were blind to it before. This happened to me with Dutch babies. I like to describe a Dutch baby as a large baked crepe, one huge popover or an eggier and sweeter Yorkshire pudding.
The first time I encountered a Dutch baby was my second day on Sorlandet. The off going cook was still there, thank god, showing me around the ship and giving me the low down on how all the fancy equipment worked. At that point the student hadn’t arrived yet so it was just crew and teachers for a day while we settled into the ship. For breakfast the cook showed me how to make Dutch babies, I had never heard of them before and had no idea what she was talking about when she told me about them the night before.
Ever since then they have become a staple in my menu rotation. They were much loved by the students on Gulden Leeuw, that was probably due to the fact that we were on a Dutch ship. But none the less they are great, tender squidgy texture, lots of egg flavor, crispy browned edges and cooked in a little butter bath. That butter bath helps create a sauce when you douse them in powdered sugar and a generous squeeze of lemon. The one problem with them is that they must be eaten straight out of the oven, much like soufflé, people must wait for it, these babies wait for no one.
Now I see Dutch babies everywhere, I don’t know if it’s just because of this frequency illusion or if they have all of a sudden become more popular. I’ve seen them with all kinds of toppings from blueberries and lemon curd to poached eggs and salmon, I haven’t tried them savory yet but it’s on my never ending list of things to make.
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