Dutch Baby

Breakfast is the thing of memories. As a kid it was my mom making mickey mouse shaped pancakes on the weekend or my dad making bacon and eggs on ski trips, then as I got older it turned into 3am french toast and way too many egg mcmuffins in an attempt to function as a normal human being. Now it's all about lazy mornings at home with my boyfriend and dogs.

Obviously bacon and eggs are still a go to and if I could still eat egg mcmuffins I'd probably still eat a few too many of those, but for morning when I want to be a little fancy this is my go to recipe. I don't think I ever had a dutch baby before I went gluten free, but I love them now. I always have all the ingredients on hand, you can top them with just about anything you can think of and they feel more impressive than a pancake even though they're dead simple to make.


Dutch Baby
Serves 1-2

2 Tablespoons butter

4 eggs (room temperature)

1/2 cup rice flour 

1 Teaspoon sugar
1/2 Teaspoon lemon zest

1/2 cup milk

 Pinch of salt

Preheat oven to 425. Put butter in a round cake pan and place in the oven till batter is ready. 

With an immersion blender combine eggs, rice flour, salt, sugar, lemon zest, milk and salt in a large bowl until smooth. Or place all ingredients into a blender and pulse for about thirty seconds. 

Remove hot cake pan from oven and carefully pour batter over the melted butter. Return pan to oven and bake for twenty minutes, keeping the oven door shut.
Sprinkle with powdered sugar or toppings of your choice and serve. 

Happy Thanksgiving

      

Spicy Sausage Soup with Bacon and Potatoes

I woke up the other morning to go to work only to be greeted by -3 degree weather. Admittedly I leave for work at five am. But it still stands as a fairly strong indication the summer has left my little part of our great white north.
But as much as this foreshadows towards the upcoming months of freezing cold northern Alberta weather, I always wait for it. September was unusually warm this year and it was driving me crazy 'I want my soup!' was one of the things going through my head for weeks. That and not so patiently waiting for my pumpkin spice lattes.
So here it is, My first blog post, Soup.


Spicy sausage soup
Serves 4-6

1 pound gluten free spicy Italian sausage (removed from casings)
3 strips bacon, thinly sliced
Half a large onion, finely chopped
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
3 medium russet potatoes, cut into bite sized pieces
6 cups chicken stock/
1/2 cup heavy cream

Heat a large, heavy bottomed pot over medium high heat.
Add bacon to the pot and cook until crispy, stirring occasionally. Once cooked, transfer bacon to a plate or bowl. Place sausage in pot, using a wooden spoon begin breaking up the sausage, stirring occasionally until fully browned. Remove to the bacon plate.

Reduce heat to medium. Removing all but 2 tablespoons of bacon/sausage fat from the bottom of the pan. Add in chopped onions and garlic, stirring until translucent. Season with salt, pepper and paprika, Continue cooking until onions have started to slightly brown.

Add chicken stock to onion and garlic mixture, bring to a boil. Once the broth has started boiling reduce heat and let simmer, adding potatoes, cooked sausage and bacon to the pot. cover until potatoes are cooked through. about 15-20 minutes.

Once potatoes are cooked remove from heat and stir in half a cup of cream.
Serve and enjoy, pairs well with a nice red wine.