Dutch Babies (aka Houligan Pancakes)

Click the audio file below to hear Jeff discussing the recipe.

​The pancake family is quite diverse. There's some type of pancake in almost every culture. Some made with corn, many with wheat, and even those made with rice. Fewer are more simple and surprisingly distinct than the kind baked in the oven, with their curled up edges. Houligan Pancakes, or Dutch Babies as some call them, can be served simply with powdered sugar and a lemon wedge squeezed across it. Kids and adults love them.

Courtesy of Chefs Jackie Olden and Jeff Calley © 2012

Ingredients:

1/2 cup butter, melted
1 cup flour
1 cup milk
6 eggs
salt to taste

Pour melted butter into a 9x13 inch pan in the oven. Meanwhile, mix together the flour, milk, and eggs and salt to taste. Pour over melted butter. 

Bake 25 minutes at 425°. Edges will curl. Serve with fresh fruit, syrup or your favorite jam.

Serves 6

​Gremolata - Italian Salsa?

Click the audio file below to hear Jeff discussing the recipe.

​Gremolata is one of this wonderful things you never knew you missed. Until you try it. We think of it as a sort of Italian salsa. You can use it on so many dishes to give them an extra, Mediterranean kick. 

GREMOLATA - ITALIAN SALSA? 

Courtesy of Chef Jeff Calley, © 2011 

Ingredients:

2 lemons
1 medium size bunch of flat leaf parsley (also known as Italian parsley)
6 - 8 cloves fresh garlic
Optional:
1 teaspoon salt

Directions:

Using a zester, grate the yellow skin of the lemons into a food processor. Avoid the white layer of the lemon, as it tends to be bitter. Squeeze the lemon juice into the food processor. Rinse and dry the parsley, remove the leaves from the stems and put the leaves into the food processor. Keep the stems for use in a sachet for seasoning your soups and stews. Peel and remove the root end of the garlic cloves and put the cloves into the food processor. Pulse the processor till the ingredients are a uniform size, but do not over process into a paste. You want it to look like a finely diced salsa.

Variations:
1/4 cup fresh mint leaves, or
3 slices of anchovies, or
1 small sprig fresh rosemary, leaves only, or
2 small sprigs fresh sage, leaves only, or
1 tablespoon fresh thyme leaves

Uses: Most frequently as a condiment, traditionally with veal dishes and ossobuco. It’s also great encrusted on your baked turkey, as well as stuffed under the skin. Soak a cheesecloth in your turkey brine and some olive oil. Drape that across your turkey as you bake it to keep it moist. ​