Gruyere, Chive & Thyme Dutch Baby

February 5, 2017

My first baby, Dutch baby that is. 🙂 In the morning, I crave savory more than sweet so here is my take on a savory puffy pancake, inspired by Dorie Greenspan. Hers has mixed herbs and scallions but I swapped the scallions for a sprinkling of my favorite cheese on top just before baking. It adds a nice color and saltiness. I also increased the volume of the batter to fit a 12″ pan. Happy brunching!

Gruyere, Chive & Thyme Dutch Baby
Adapted from Dorie Greenspan
Serves 4


3 tablespoons unsalted butter, cut into 3 pieces

1 cup whole milk

4 large eggs

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup + 2 tablespoons flour

2 tablespoons mixed herbs, chives and thyme were used here

3/4 cup Gruyere cheese, shredded


Preheat the oven to 425 degrees. Place the butter in a 12-inch ovenproof skillet.

Slide the skillet into the oven; bake (middle rack) until the butter is melted and bubbling. Keep on eye on this: You don’t want to brown the butter. Start the batter as soon as the pan goes into the oven.

Combine the milk, eggs, salt and pepper in the blender; puree until well incorporated. Add the flour and mix, diligently scraping the sides and bottom of the container, until it is evenly incorporated. Add the herbs, and pulse only until incorporated.

Remove the skillet from the oven. Rap the blender jar or bowl against the counter to get rid of some of the batter’s bubbles, then pour the batter into the hot skillet. Sprinkle the Gruyere cheese over the top, and quickly return the pan to the oven.

Bake for 20 to 25 minutes or until the pancake is golden brown and puffed above the skillet’s rim. The middle of the pancake will be puffed, and a skewer inserted into the center should come out clean or with just a bit of custard clinging to it.

Cut and serve right away. The pancake collapses a bit, mostly in the middle, but I found the sides held up quite nicely. I think the key is blending the batter which incorporates air and makes for a very puffy pancake.

Toasted Black Sesame Ice Cream

January 24, 2017

Humphry Slocombe is one of my favorite ice cream shops in San Francisco. The menu changes daily to incorporate inventive, seasonal flavors. A few of my favorites include Candy Cap (winter), White Miso Peach (summer) and Black Sesame (ongoing). The latter is one of the best versions of sesame I’ve ever had. It has a strong flavor and the flecks of sesame add a nice texture. The flavor is available on and off throughout the year. So, the next best thing when I’m craving it, is to make it.

Continue Reading…

#PastryWithJenn January: Galette des Rois with Pistachio Frangipane

January 3, 2017

galette des rois pistachio

It is my third time making this traditional French pastry to kick off the new year. You can see my first version and read a bit more about the pastry here.

I changed things up a bit with the filling. Almond frangipane can be pretty strong and, in the past, I’ve balanced it out by incorporating chocolate pastry cream. Note, not all recipes call for frangipane (almond cream + pastry cream). Many call for just the former. However, I like the richness from the pastry cream. So this year, I re-worked the Bouchon Bakery Cookbook’s recipe and made a pistachio frangipane. I highly recommend buying pistachios without shells, unless you enjoy shelling and rubbing off the skins. It took me 1 episode of Dinner at Tiffani’s on the Food Network to get through them all. As much as I enjoy clearing another episode off my TiVo queue, I’d prefer not to have the extra step.

Continue Reading…

Strawberry-Basil Cream Tarts

December 26, 2016

strawberry basil tarts

As December comes to a close, I started looking back at all the things I made this year and asked, what was my favorite? Scrolling through my Instagram feed, one pic instantly jumped out, Strawberry-Basil Cream Tarts. I remember how happy it made me feel to eat one and how good it was, SO good I didn’t want to stop eating. Luckily they’re individual-sized. Knowing me, I would have tried to eat a whole 9″ tart.  I hope you find these tarts just as satisfying.

Continue Reading…

Chocolate-Orange Babka Wreath

December 11, 2016

chocolate orange babka wreath

I can’t take care of plants so I opted out of buying a real wreath this Christmas, however a baked one, that I can do. For this babka wreath, I did a chocolate and orange pairing, perfect for the holidays. The bright orange flavor is incorporated in the dough in juice and zest forms. Then lovely ribbons of chocolate are woven in.

Continue Reading…