Dutch Baby Pancakes (a/k/a German Pancakes)

This is the perfect breakfast food for those of us who prefer salty over sweet. Apparently Dutch Babies are called "Dutch" because it was a popular dish among the Pennsylvania Dutch.

You can make them true "babies" by baking them in two separate six-inch cast-iron skillets or, if, like me, you only have one twelve-inch skillet, that works as well. The only difference will be the length of time it takes to bake (and also the way it looks when it falls -- in that regard, I almost prefer the bigger pancakes!).

I combined the recipes from Orangette and Ask Mr. Gold to come up with this. Since I'm not a big milk drinker, I only happen to have milk, cream, or half-and-half in my fridge if I've recently used it in a recipe. These recipes called for a half-cup of half-and-half or milk, but I only had heavy cream that I had used in my wild mushroom soup earlier in the week. Paranoid that using the cream alone would be too heavy, I watered it down a little, and it turned out OK!

Ingredients (per pancake - If you make two, double the quantities):

3 tablespoons butter (1 tbsp to butter the pan, 2 tbsps to melt and put in the batter)
4 eggs
1/2 cup milk/half-half/cream (which I watered down a little)
1/2 c. flour
1 tsp salt
1 lemon

Preheat the oven to 450 degrees. Butter the skillet well with one tablespoon of butter. Buttering it is important so that the pancake won't stick. Melt the other two tablespoons of butter in a small saucepan.

Prepare the batter. Mix the eggs well. Add the milk/cream. Mix well. Slowly add the flour and salt, mixing until there are no lumps and the batter is smooth. Add the melted butter and mix well. Pour the batter in the now well-buttered skillet.

Bake it. Stick the skillet and batter in the oven. Let bake for fifteen minutes. Then lower the heat to 350 degrees and bake for ten more minutes (so it should bake for 25 minutes total). (Note: if you use two six-inch skillets, you'll only need to bake for the first 15 minutes at 450).


Then done!

Garnish. Sprinkle lemon juice over the entire pancake. The tanginess from the lemon was wonderful! That was enough for me, but it is traditional to then sprinkle with powdered sugar. Maple syrup also makes a lot of sense for this time of year.  We picked ours up from a sugar house in Vermont on a weekend getaway last week.  I put a little extra butter at the table to go on top of the pancake.  It went excellently with a side of hot apple cider that we bought in New Hampshire.

Lime Chicken with Black Bean Sauce

I love tangy dishes. Food with a touch of lemon, lime or vinegar always tastes a little better to me. Food with a lot of lemon, lime or vinegar is heavenly. This lime chicken dish is basically like a chicken ceviche that you then cook and throw beans on. In other words, delish. I found this recipe from Simply Recipes and made a couple changes and additions. If I'd had more time or energy, I would probably have made rice or a salad as a side, but we managed to leave the table full and with leftovers even. You'll either need to start pretty early on in the evening or give yourself a night to marinate the chicken (I recommend the latter for flavor purposes, anyway).


What you'll need:

• 1 1/2 lbs. skinless, boneless chicken (I used thighs because they're cheaper and I like dark meat) (should be about 4 pieces)
  
• One onion
  
• 5 limes
• Olive oil (a couple tablespoons' worth)
• One bunch of cilantro
• Dried oregano
  
• Salt and pepper
• Black beans (32-ounce can - you may use less; would probably be even better if you made the black beans from scratch, but this is a time saver)
• 1 quart of water (4 cups, for those of us who are conversionally challenged)
• Bay leaves
• Garlic (4 cloves)
• Extra herbs/spices for the black beans: for example, cayenne, paprika, thyme, saffron (whatever's lying around that would taste good)

Marinating the chicken

Squeeze all the limes into a large bowl. Chop up the cilantro leaves, leaving the stems (should be 1/2-1 cup). Add a couple tablespoons of olive oil and a couple dashes each of oregano, salt and pepper. Stir, then add the chicken to the marinade. Either let the marinade sit for 2 hours at room temperature or stick in the fridge to marinate overnight. Remember to turn the pieces of chicken occasionally.


Preparing the bean sauce

It's almost better to conceptualize this as a bean soup. Empty the can of black beans (or fresh black beans, if you're good) into a large pot. Add a quart of water (4 cups) and start heating (on high heat). Finely chop the cilantro stems and add to the beans. Add 4 or 5 bay leaves, 4 cloves pressed garlic, and whatever herbs/spices you choose (I added cayenne and paprika, which made it pretty spicy). Stir.


Once it comes to a boil, bring it down to a simmer for 1-1.5 hours. Remember to keep stirring as it reduces and be especially careful to keep parts of the bean sauce from crusting on the sides.


Once the beans have reduced to a level you're happy with, add them to a blender or a food processor and mix. I actually might have tried mashing the beans if I had a masher, but I settled for blending since mashing is something we don't partake in enough to warrant buying yet another kitchen gadget. (Not that we don't love them.)


Baking the chicken, onions and marinade

Preheat the oven to 350 (the standard meat-cooking temp, I am learning). Slice up an onion (so that you have several long pieces) and make it a bed in the bottom of a baking dish. Add the marinated chicken thighs and drizzle the marinade over everything. Bake for 15 minutes. Remove.


Place the chicken thighs on a separate plate. Bake the remaining onions and the marinade by placing them back in the oven to soften the onions (and also allow the onions to absorb some more flavor).

Grilling the chicken

Pretty self-explanatory. This would probably work much better with an outside grill. Our little grill pan leaves a lot of smoke. It would have tasted better to slowly add (now-baked) marinade over the chicken as it cooked, but I only added a little bit to prevent smoking out the apartment. Cook the chicken on each side for about 5 minutes each. I have a tendency to overcook because I am still learning the ropes and prefer over- to undercooking and really don't mind a well-browned piece of chicken.


Once the chicken is done, put a thigh on each plate, add a spoonful of onions as a side and drizzle everything with the bean sauce. And done. I'm not going to lie: this was messy and a little labor-intensive. But I was happy with how it came out. It was not too sour, not too salty, and filling. Just right.

Probably the best validation was people at work the next day remarking upon how good it smelled, even though by then the leftovers looked more like a soup than a main dish. Spicy black bean soup with lime chicken.