Garlic Rosemary Dutch Baby Recipes

ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
• Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
• Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
• In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
• In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
• Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
• Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
• Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
• Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
• Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
• Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
• Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
• Slice the bread and serve as desired.
• Enjoy!

GARLIC-ROSEMARY DUTCH BABY

Steps:

• Whisk 3 eggs with 3/4 cup each flour and milk and 1 teaspoon kosher salt; let sit 5 minutes. Saute 6 thinly sliced garlic cloves and 1 tablespoon chopped rosemary in 6 tablespoons butter in a large ovenproof nonstick skillet, 1 minute. Add the batter and sprinkle with more rosemary. Bake at 425 degrees F until puffed and golden around the edge, 18 to 20 minutes. Sprinkle with sea salt.

DUTCH BABY

Steps:

• Preheat oven to 375 degrees F.
• Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
• Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

GARLIC & ROSEMARY BABY POTATOES

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with garlic and rosemary.

SCENTER GARLIC & ROSEMARY BABY POTATOES

Steps:

• Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender. Add half the rosemary and garlic to the steamer scenter and use the remainder later.
• Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them.
• Toss coated potatoes with remaining garlic and rosemary.