Dutch babies are simple to make, but the end result is a little bit of kitchen magic. This week, we sit down with food writer and stylist Erin McDowell to get some tips on how to make successful Dutch babies. We also cover one of our favorite topics and one that Erin is an expert on – pies!
What We’re Cooking Now
The formula for Sarah’s Green Fairy cocktail is simple: 1 oz. absinthe (she likes Lucid or Absente), 1 oz. fresh lime juice and about 1/8 oz. simple syrup or agave syrup. Shake with ice, strain over crushed ice into a highball glass, and top with a little soda.
Chris has been working through a huge haul of cauliflower. Lucky for him we just published an article with lots of new ideas for using it. Chris is also a fan of this whole-roasted cauliflower with brown butter and capers.
Diana loves to make these simple charred shishito peppers with sesame.
Kathy has gotten back into drinking golden milk with turmeric. Learn more about turmeric’s health benefits. Kathy describes how she makes her golden milk, but you could also refer to this recipe (with or without the cocoa) for proportions.
Dutch Babies and Pies
In our chat with Erin McDowell, we start out discussing Dutch babies, the topic of an article Erin wrote for the April/May issue: Dutch Masters. Erin includes Dutch baby recipes perfect for breakfast, for lunch, and for dessert.
Then, we move on to PIES. See Erin’s article for sheet-pan pies (aka slab pies) in our recent issue. Erin recommends rolling pins that give you a guide to dough thicknesses, like this one. She also discusses the rolling-one-direction-and-rotate method to roll out dough evenly. Watch it in motion in this video.
Erin’s favorite kind of spring pie: plain rhubarb. Strawberry-rhubarb gets all the attention but plain old rhubarb has a tartness she loves. Try this lattice-topped version by Rose Levy Beranbaum. Erin also mentions the cobbler article she wrote for Fine Cooking.
How to get pin bones out of fish. Watch this video to see the technique Diana discusses.