Tag Archives: eggs

Pippin’s Dutch Baby

When I first became acquainted with this dish it was a version called Hootenanny. A simple snack or breakfast or anytime food that my children could make themselves with few ingredients, and I always would be pleased with their independence and nourishment.

After Pathfinder married and we were treated by my new daughter-in-law to a more upscale version named Dutch Baby, I didn’t really want to go back to the humble Hootenanny. I haven’t eaten Iris’s Dutch Baby lately, and perhaps it’s identical to this one. When Pippin was here I decided to make this “popover pancake” for her and the children Sunday evening, and I was surprised that I could locate her own version of the recipe in my messy files.

I doubled the recipe and baked it in a 12-inch cast iron skillet. Also I put the lemon zest in the batter and served the wedges with maple syrup. As long as you keep eggs and milk at a suitable ratio, the recipe is wonderfully adaptable as to ingredients and baking pans. It’s fun if you can bring it to the table when still puffed up from the oven, but it deflates quickly!

Pippin’s Dutch Baby

1/3 cup sugar
2 teaspoon grated lemon zest

3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
2 T. sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 stick salted butter, cut into pieces

Put 10-in cast-iron skillet on middle rack of oven and preheat oven to 450°F. Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, sugar, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more. (I just mixed everything at once in the blender.) Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 20 minutes.

Serve immediately, topped with lemon sugar. Lemon wedges on side.

Grass and turmeric and some same old (sweet) things.

Today I’m wondering what this grassy “weed” is, along a stretch of path by the creek that didn’t get mown down – yet? It’s very familiar, and I guessed it was rye, but I can’t match it up with anything in Weeds of the West at this stage. Maybe when the seed heads develop, if it is allowed to remain.

The Queen Anne’s Lace that made such a lush display last year was removed on my side of the creek, but there are a couple of plants starting to bloom on this far side:

Thursday I worked in the kitchen and cooked up a storm the whole day long. I hardly did anything else. Every other Thursday my CSA box (farm box) gets delivered, so I had that to deal with. I made some more of the Egg Bhurji, a sort of Indian scramble, and got the flavors closer to my goal. This time I grated fresh turmeric into it because I had it on hand. I had bought the turmeric rhizomes to plant, but there were more of them than I needed for that.

I boiled the quail eggs. They were so darling at every stage, I even had to take pictures of them simmering in the pot. One place I read said to cook them for two minutes, another four minutes, so I think I had them in the pan for about three minutes, and the yolks are soft, but that’s very pretty, too! And they are very tasty. 14 calories and 1.2g protein each.

Last Sunday when I saw them as the love offering on that bench, it was amazing how instantaneous was the progression in my mind to the thought, “I could raise quail!” Ha! I did laugh at myself. It’s not beyond the realm of possibility, and it would be easier than chickens, but I want to get started on raising worms as my next homesteading project.

Now that the temperature has been in the 80’s the sweet peas are exploding; one day I took bouquets to two different neighbors, and the next day I filled two vases for my own house. Soon the stems will be too short to do much with, and I need to take them out anyway, to make room for the butternut squash that I will train up the trellis.

Some pretty blooms in the house are the Nodding Violet or Streptocarpella, a species of Streptocarpus, which a friend and I agreed sounds like a flower to feed a dinosaur with a sore throat. But they don’t make that many flowers that I want to offer them to the sick, so I think I will forget about the dinosaur and just remember Nodding Violet.

Mrs. Bread gave me my first plant, from which I accidentally broke a stem that I rooted into a second plant; I gave that second plant to friend Ann at church.  Then my violet was struck down by cold in the greenhouse one winter’s day, but by then Ann had started a second plant which she gave to me. And that is how we take care of each other and of our Nodding Violets, and how I am learning to just keep them safe in the house. They are nodding “Yes” to that:

And in the back garden, the red California poppies are blooming under the (fruitless) plum trees. Mr. Greenjeans said that the warm weather we had a few months ago confused the plums and made them bloom early; then the frost hit and destroyed the buds. 😦 So he doesn’t have any plums, either. This is the third year for my plums and I ate one last year.

Considering how little attention I have given my strawberries, and the fact that they are old plants, it is a big surprise to me that they are so happy and productive this spring. This morning I picked eight fruits to bring into the house, which might set a record, but that could be because in the past I have eaten them all in the garden.

I hope your June is starting out as happy as mine. ❤

Eggs and flowers, and a musing duck.

Where did the creek go? What next?
Those are the big questions I imagined this fellow was musing on as he stood quietly,
webfoot-deep in what so recently was a deep and flowing stream.

I guess it was a combination of our old bones and the chilly and damp weather that seemed to force the dwellers here to use the furnace — in May?? But that was last week, and for Pentecost and Memorial Day, everything changed; the creek is shrinking, the fountain water evaporating daily, and those of us who gathered at the cemetery to pray for those who died in battle were glad to have hats and/or stand in the shade.

The first strawberry turned ripe-red in the middle of the chilly week, and I didn’t anticipate any sweetness, but I took its picture and bit into it — and surprise! It was completely dessert-worthy and perfect.

On my walks to Felafel Cat’s place, which I will walk for the last time as soon as I finish this post, I have seen different plants to study. We had a fortnight lily by our swimming pool for ten years, but that is a thing of the past, so I loved seeing this one reaching over the sidewalk.

All these flowers are nice indeed, but what I really wanted to show you this week, which made a post so urgent, are these quail eggs; they were waiting for us worshipers after Pentecost Liturgy on a bench outside the door of the church, with a sign saying, “Happy Pentecost! Please take and enjoy!” I brought home one of the tidy boxes of a dozen eggs, which I think are one of most beautiful and unusual and springtimey gifts one could ever receive.

Tucked into my purse they traveled quite safely to my refrigerator,
but soon they must be cooked…
I think I’ll boil them so I can eat one at a time and prolong the magic.

Happy Spring to all!

Indian cooking – Egg Bhurji

On my first morning in India I ate a spicy scrambled egg dish that I loved very much. It had been cooked the day before by the housekeeper Kareena. Eggs that are delicious and cooked 24 hours ahead? That’s a recipe I need. I asked if she would show me how to make those “breakfast eggs” sometime, and she said she’d be happy to. Yesterday was my lucky day.

When I noticed how her kurta was the same color as the onions,
I knew I must take pictures.

And I took notes on the process, and the approximate amount of ingredients. It’s essentially a spicy Indian version of a vegetable scramble, with variations as many as there are cooks, as you can see for yourself if you want to browse recipes online.

My teacher went to the refrigerator to get one of the slender green Indian chilis, and was disappointed to find them all gone. She said she could make the dish with dried chili powder for us, but if she were making it at home she’d just wait until she went to the market again; because fresh is best.

 

This is the powder she substituted>>

I read that if you want to approximate this dried chili powder you can blend 3 parts paprika to one part cayenne.

 

 

This morning Tom went shopping and resupplied us with chilis, which are here drying after being soaked in a disinfecting bath.

It is amazing how many vegetables are in this dish. Kareena’s style is to make sure all the vegetables are in very small pieces by the time you mix the eggs in. The bright red color comes from the chili powder; what I ate that first morning had been made with a fresh green chili and it wasn’t red at all.

Kareena’s EGG BHURJI

3 small onions, diced small
1 tablespoon fresh curry leaves
2-3 tablespoons oil
1-2 teaspoons turmeric
1/2 teaspoon salt
3 small tomatoes, diced small
1 long thin hot chili, minced (or 1-2 teaspoons Kashmiri chili powder)
½-1 cup fresh cilantro leaves, minced
6 eggs

In a large broad skillet heat the oil, then throw in the whole curry leaves and stir them a few seconds to sizzle before adding the onions. Cook the onions over medium heat until golden brown. You may add the fresh chili pepper at this point, or wait.

Add the tomatoes, turmeric, (chili powder if you didn’t have fresh chili, fresh chili if you waited), and salt. Stir and cook together for a few minutes, then put a lid on and cook for another 10 minutes or so to break down the tomatoes. Mash them some more with the back of the wooden spoon.

Break the eggs into the pan and scramble with all the vegetables until partially cooked; add most of the cilantro, saving some for garnish. Scramble until all cooked and crumbly. Taste and adjust salt if necessary. Serve, sprinkling with remaining cilantro.

The best way to eat these eggs is with one of Kareena’s chapatis fresh off the griddle, but a pile of Bhurji is great all by itself, too.

When I return home, I’d like to have a tablecloth after the fashion of Kareena’s kurta for my dining table, so that when I sit down to eat my Anda Bhurji it would all add up to the perfect and colorful Indian breakfast.