Chef Johns Bacon And Asparagus Dutch Baby Recipes

DUTCH BABY WITH BACON AND RUNNY CAMEMBERT

Steps:

• Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
• Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into flour. Stir in Parmesan and half the chives.
• Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Camembert pieces on top.
• Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. Yield: 4 servings
• Hints for success: Make sure oven is preheated to correct temperature. Be very careful when taking the Dutch Oven out of the oven, it is very hot and you could burn yourself. When you squeeze lemons over the wedges of Dutch Baby, strain though a sieve to catch any seeds and pulp

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

MEAN'S DUTCH BABIES

Steps:

• Mix flour, salt and milk well.
• Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
• Melt butter in an ovenproof dish or cast iron pan in the oven.
• When butter is completely melted and pan is hot, pour in batter.
• Bake at 425 degrees Fahrenheit for 25 minutes.
• Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.

SAUTEED ASPARAGUS W/ BACON

Steps:

• Cut tough ends off asparagus.
• Bundle together 3-4 asparagus stalks & wrap, bottom to top, with a slice or two of bacon.
• Tuck loose bacon end between asparagus stalks to secure.
• Repeat with the rest of the asparagus.
• Heat Olive Oil in skillet over medium heat.
• Add chopped garlic & asparagus bundles to skillet.
• Saute 5-10 minutes, turning occasionally, until asparagus is tender & bacon is cooked.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

DUTCH ASPARAGUS

Steps:

• Break off tough ends of the asparagus and boil in salted water until just tender. Drain.
• Meanwhile chop the ham and egg finely.
• Put asparagus on a serving plate and garnish with the chopped ham and eggs.
• Serve with the boiled potatoes and melted butter in a jug on the side.

AIR-FRYER BACON-WRAPPED ASPARAGUS

Steps:

• Preheat air fryer to 400°. Coat asparagus with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. , Place asparagus on greased tray in air-fryer basket. Cook until bacon is crisp, 5-7 minutes on each side. Discard toothpicks.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.

CHEF JOHN'S BACON AND ASPARAGUS DUTCH BABY

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon zest, salt, black pepper, and cayenne pepper. Whisk together until completely combined.
• Heat 2 teaspoons olive oil in cast-iron skillet over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
• Pour batter into pan in a circular motion.
• Bake in preheated oven until browned and puffed, 12 to 13 minutes.