Blueberry Muffins

These are the famous Jordan Marsh department store muffins.

1/2 cup (8 tablespoon/4 ounces) butter, at room temperature
1 cup (7 ounces) sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk
2 1/2 cups (12 1/2 ounces) blueberries, fresh preferred
1/4 cup (1 3/4 ounces) sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it!

Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Yield: 12 muffins.

Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won’t be “true” Jordan Marsh muffins.

If you use frozen berries, don’t crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.

Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe.

Pressure Cooker Grits with Cheese, Jalapeño, and Bacon

4 slices of bacon chopped
2 jalapeño peppers chopped with seeds removed
1 cup stone ground grits
3 cups water
1 cup heavy cream
8 oz sharp cheddar cheese shredded
2 oz cream cheese
Salt to taste

Add bacon to insert. Turn on Sauté function and select “Normal” heat. Allow bacon to sit undisturbed until it gets cooked on one side, about 8 minutes. Then stir your bacon pieces until all pieces are cooked. Remove from insert and place on a paper towel to drain.
Remove excess bacon grease from Instant Pot, leaving about 2 Tbsp.
Add chopped jalapeño to the insert and stir until softened, about 2 minutes.
Add grits and stir for about 10 seconds.
Add water and use wooden spoon to stir up any brown bacon bits stuck to the bottom of the pan. Stir in heavy cream and salt.
Press Cancel on your instant Pot. Then select “Pressure Cook” and cook on High Pressure for 10 minutes. Once done, allow your Pressure Cooker to natural release for 10 minutes, then manually release any remaining pressure.
Open lid and stir in cheddar cheese and cream cheese.
Allow grits to cool for 5 minutes.
Top with pieces of bacon. Enjoy!

Notes: Remeber 1:3:1. Use 1 part grits, 3 parts water or broth, and 1 part heavy cream to the pressure cooker cycle.
Allow grits to cool for at least 5 minutes once done pressure cooking. This will allow your grits to thicken up to a nice consistency.

Pressure Cooker Grits

2 tablespoons bacon grease or vegetable oil
1 cup stone ground grits
3 cups water
1 1/2 cups half-and-half or milk
1 1/2 teaspoons salt
2 tablespoons butter, cut into pieces
1/2 cup shredded cheddar cheese

Add bacon grease or oil to inner pot of Instant Pot. Turn “Saute” mode on. Once hot, add grits and cook and stir for 2 minutes.

Add water, half-and-half, salt, and butter. Turn Instant Pot off, place lid on with valve in “sealing” position. Set to Pressure Cook on HIGH for 10 minutes.

Allow a 15 minute Natural Release and then manually release the remaining pressure. Remove lid and stir in cheese. Stir well. Grits will thicken up some as they cool slightly.

Note: Cooking time does not include time for Instant Pot to pressurize. This can take about 10 minutes.

Peach Streusel Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
4 tablespoons butter melted
2 tablespoons oil preferably pecan or grapeseed
2 large eggs beaten
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups diced peaches

For the streusel:
1 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Pinch nutmeg
4 tablespoons butter melted
1/4 cup chopped pecans

Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin or line them with muffin cups.

To make the muffin batter, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, stir together the melted butter, oil, eggs, vanilla, and sour cream until creamy, then add the wet ingredients to the dry ingredients, stirring gently until well combined and a thick batter is formed. Fold in the peaches.

To make the streusel, stir together the granulated sugar, flour, cinnamon, salt, and nutmeg until well combined. Stir in the butter and pecans until everything well combined.

Fill the muffin cups 3/4 full with the batter, then evenly top with streusel. Bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

Austrian Shredded Pancake (Kaiserschmarrn)

1/2 cup (75 grams) raisins (optional)
2 tablespoons (30 ml) fruit juice or rum (only if using raisins)
4 large eggs, separated
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon kosher salt
1 teaspoon baking powder
3/4 cup (100 grams) all-purpose flour
1/2 cup (120 ml) milk, any kind
2 to 3 tablespoons (30 to 40 grams) unsalted butter or ghee (clarified butter)
Powdered sugar
Jam, applesauce or another fruit sauce, or stewed plums/plum compote (recipe below) to serve

If you’re using raisins, soak them in the hot rum or juice and set aside until needed.
Make batter: In a large bowl, whisk together egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth. (A few tiny lumps proved inconsequential.) Let rest for 10 minutes. Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites. Gently fold in raisins, if using.

Cook pancake: Heat a medium-large skillet (10? to 12?) over medium heat. Add 2 tablespoons butter or ghee and let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, lifting an edge to peek occasionally, until it’s a deep golden brown underneath; reduce the heat if it’s browning very quickly. If you feel like you can pull off flipping it in one piece, go for it. I cannot and loosen the edges to slide it onto a large plate. With a potholder on each hand, invert empty frying pan over pancake and plate, grab both together tightly, and quickly flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 minutes.

Shred/tear pancake: There are two ways to do this: You can use two forks or the edge of a sharp spatula to tear/chop the pancake into 1? to 2? pieces right in the skillet. However, I prefer to slide it back onto the plate I just used to flip the pancake and chop it there. This allows me to melt another tablespoon of butter in the pan for extra-buttery and lightly crisp edges in the final pancake. Return pancake shreds and any batter that has spilled out — it’s supposed to still be very runny in the center at this point — to the skillet and cook, stirring, until pancake shreds are mostly but not fully cooked through. A custardy center in each bite is ideal.

To serve: Scrape pancake shreds onto plate and sprinkle generously — and I mean generously — with powdered sugar. Serve with lemon wedges, jam, a fruit sauce (applesauce is a popular accompaniment), fresh berries or as shown, with stewed plums/plum compote (zwetschgenröster), directions below. Eat right away.

A quick plum compote (zwetschgenröster): Combine 1 pound fresh black or prune plums* (unpeeled, pitted, and cut into quarters or eighths), 1/3 cup granulated sugar, 1/4 cup water, 1 cinnamon stick or 1 teaspoon ground cinnamon and 1/8 teaspoon (or more to taste) ground cloves over medium heat and bring to a simmer. Simmer gently, stirring occasionally, until fruit is saucy and tender enough that you can break a piece in half with the side of you spoon, about 20 minutes (and up to 25 minute for fruit that’s more broken down). Stir in juice of half a lemon and set aside to cool until needed.

Grilled Cheese with Honey

Softened unsalted butter, for spreading
Eight 1/2-inch-thick slices of sourdough boule
1 pound Taleggio cheese, rind removed and cheese sliced
Honey (preferably bitter), for drizzling
Flaky sea salt
Coarsely ground black pepper

Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. ?Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to ?4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away.

Dahi Toast (Indian Grilled Cheese)

1/4 cup plus 6 tsp. extra-virgin olive oil
1 1/2 tsp. black mustard seeds
24–30 fresh curry leaves
1/2 medium red onion, finely chopped
2 small Indian green chiles or serrano chiles, finely chopped
1 cup plain low-fat Greek yogurt
1/2 cup finely chopped cilantro
1/2 tsp. freshly ground black pepper
Pinch of red chili powder
Kosher salt
12 large slices sourdough bread
Cilantro Chutney or store-bought chutney and/or ketchup, preferably Heinz (for serving; optional)

Heat 1/4 cup oil in a small saucepan over low heat until just warm. Add mustard seeds and cook until they start to pop and sputter, which should be a matter of seconds.

Quickly remove pan from heat, add curry leaves, and toss to coat—they should crisp immediately from the residual heat. Set spiced oil aside.

Mix together onion, green chiles, yogurt, cilantro, black pepper, and chili powder in a small bowl; season with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.

Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes.

Transfer sandwiches to a platter or plates; repeat with remaining sandwiches and 4 tsp. oil.

Drizzle reserved spiced oil evenly over sandwiches. Cut in half and serve with chutney and/or ketchup alongside if desired.

Do Ahead: Yogurt filling can be made 1 day ahead. Cover and chill.

Upma with Vegetables

4-6 Tbsp oil
1/2 tsp skinned urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 sliced onions
4-5 curry leaves
3-4 chopped green chillies
2 tsp garlic paste
1 tsp ginger paste
2 tsp ground coconut
Turmeric powder, a pinch
Salt
250 gm of diced vegetables
1 chopped tomato
150 gm semolina
250 ml hot water
100 ml curd
2 Tbsp chopped coriander
Juice 1 lime

Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, and salt and coconut paste. Stir and fry for 5 minutes.

Add vegetables and tomato. Fry for 3-4 minutes.

Add semolina. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.

Garnish with coriander and sharpen with lemon juice.

Serve hot with rasam.

Upma

1 cup rava (semolina)
4 Tbsp Oil
2 cups water
10 curry leaves
2 green chillies (whole)
3 red chillies (whole)
1/2 tsp black gram dal
1/2 tsp Bengal gram dal
1 medium-sized onion (chopped)
2 tbsp corn
1/2 tsp red chilli powder
1 tsp salt
1 tsp mustard seeds
3/4 tsp sugar
Juice of 2 lemons
Few coriander leaves
Handful of cashew nuts

Dry-roast semolina (rava) until it just begins to turn brown, then keep aside.

In a large saucepan, heat the cooking oil. Add mustard seeds and wait for them to sputter. Then add curry leaves, slit green chillies, red chillies, soaked channa dal and split urad dal.

Add chopped onions and fry until they become slightly brown.

Add some corn, salt, red chilli powder and then add the roasted rava. Stir for 1-2 minutes to let the flavours combine.

Then add double the water, and keep stirring properly to avoid lumps.

The upma is done when all the water is absorbed by the rava. Add a bit of sugar and lemon for a subtle sweet yet tangy flavour.

Garnish with fresh coriander leaves, spruce it up with a few cashew nuts for that added crunch, and you’re good to go.

Anda Bhurji (Indian-Style Scrambled Eggs)

4 eggs
2 tablespoons of milk
1 tablespoon ghee or vegetable oil
1 small onion, chopped
1 inch ginger, chopped fine
1 clove garlic, chopped fine
1-2 green chillies or 1/2 jalapeño, chopped fine
1/2 large tomato or 1 plum tomato, chopped
1 small green pepper, chopped
2 tablespoons cilantro, chopped
salt & pepper to taste

For serving
bun
Dijon mustard
ketchup
sharp cheddar cheese or gruyere

Whisk eggs and milk and set aside.

In a non stick frying pan, add ghee under medium heat. When hot, add in onions. Stir fry until translucent. Mix in ginger, garlic and chillies well. Fry for 30 seconds or until fragrant. Mix in peppers and fry for 1 minute. Toss in the tomatoes and cook for 2-3 minutes or until tomatoes are soft.

Add in the whisked eggs and scramble with the other ingredients. Cook until your eggs are scrambled to your preference.

Turn off the heat and mix in the cilantro.

Add salt & pepper to your taste.

Serve in a toasted bun with ketchup, Dijon mustard and sharp cheddar cheese.

Upma

Note: upma is often made with different vegetables like potatoes, green pepper, onions, grated carrot, peas, lima beans or tomatoes. You can also add nuts like cashews to the mix.

1 cup sooji or cream of wheat (semolina)
1 teaspoon + 2 tablespoons oil (corn, peanut or sunflower is best)
1/2 teaspoon black mustard seeds
1 teaspoon urad dal
1 teaspoon channa dal
4 fresh curry leaves
1/2 teaspoon turmeric powder
1 small onion, chopped
1/2 teaspoon, grated ginger
2 green chillies
1 bell pepper, chopped
1 potato, small cubes
3 tablespoons fresh grated coconut
2 1/2 cups water
1 tablespoon lemon juice
cilantro for garnish

In a wok, heat 1 teaspoon of oil. Add 1 cup of cream of wheat or sooji and fry on low to medium heat until it is light brown. Mix the sooji around so that is gets processed evenly. This will take about 5 minutes or so. Turn off the heat and put the sooji aside on a plate.

In the wok, heat 2 tablespoons of oil. Add in your black mustard seeds, urad dal and chana dal and turn the heat to medium. When the dal turns golden and the black mustard seeds are popping, add in the curry leaves, grated ginger and green chillies. Mix around well for a few seconds and then add in your chopped onion, green pepper and turmeric powder. Mix it well and after 2 minutes mix in the potato cubes and salt. When the potatoes are cooked, add in the water and bring to a boil.

Similar to making polenta, lower the flame and add in the roasted sooji little by little stirring all the while so you don’t get lumps. Add in the coconut and continue to stir for 4-5 minutes while its simmering until the water is absorbed and the sooji is cooked. (During this process if it’s looking dry, add a bit more water.) Turn off the heat and add lemon juice and cilantro leaves.

Serve hot with plain yogurt or a nice pat of butter and chutney pudi or anything spicy!

*If you want to serve as a mold, just pack upma in a katori (Indian stainless steel bowl) or ramekin and turn upside down on a plate.

Indian-Spiced Scrambled Eggs

6 large eggs
1 teaspoon ghee or butter
1 teaspoon olive oil
1 medium red onion, peeled and finely sliced
1 clove garlic, peeled and finely sliced
1 tablespoon ginger root, peeled and cut into thin 1inch strip
3/4 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon chili flakes or chili powder
1 teaspoon salt
2 green thai chili peppers, thinly sliced
1 tablespoon freshly chopped cilantro

Carefully crack the eggs into a large mixing bowl and whisk with a fork till they are uniformly combined. Keep the eggs aside.

Heat a large cast-iron or non-stick skillet on a medium flame. Melt the ghee with the olive oil in the skillet. Add the onion and sauté for about 2 minutes till they are soft.

Add the garlic and ginger and cook for another 3 minutes. Stir constantly to prevent the garlic and ginger from burning.

Add the turmeric, garam masala, chili flakes, and salt to the pan. Cook for another minute with constant stirring.

Reduce the flame and pour the whisked eggs into the hot skillet. The eggs will begin to cook immediately, gently stir the eggs as you would for regular scrambled eggs. Scrape the eggs from the bottom and sides of the pan as the eggs begin to cook and get creamy. As soon as the eggs are creamy, turn the flame off.

Toss in the chopped thai chili peppers and garnish with the chopped cilantro leaves. Serve hot with paratha, roti, or bread and a side of fresh feta cheese.

Baked Lemon French Toast

6-10 slices day-old bread (challah, miche, white etc.)
6 large eggs lightly beaten
2 cups half & half (10%) cream
1 cup milk (whole (3%) milk, if possible)
1 Tbsp vanilla
Zest of 1 large lemon
1/4 cup brown sugar
To serve:
Fresh blueberries, blackberries or raspberries, for topping
Icing/confectioners’ sugar for dusting
Mint leaves for garnish
Maple syrup for drizzling

Grease your baking dish with butter. Lay your bread slices in the dish in a single layer, slightly over-lapping, but ensuring that the layer is as flat to the bottom of the pan as possible.
In a medium bowl, whisk together the eggs, half & half, milk, vanilla, lemon zest and brown sugar. *Note: You may not need to use all of the soaking liquid. A lot will depend on the thickness and type of bread you are using.

Pour mixture over bread slices only until the bread is almost all covered, with only the top edges of the bread slices exposed. Use a fork to gently move the slices so that the soaking liquid seeps between the slices, as well.

Allow to stand at room temperature for 20-30 minutes, pressing down with a fork and adding a bit more of the soaking liquid if necessary, once some has been absorbed by the bread before putting in the oven.

Preheat oven to 350 F. Bake in preheated oven for 45-50 minutes, or until set and lightly golden. *If necessary, loosely cover with aluminum foil for the last part of baking if top seems golden enough before the bake is set.

Remove from oven and allow to stand 5 minutes. Dust with icing sugar and scatter fresh fruit over top. Serve with maple syrup, for drizzling.

Baked Cheesy Grits

8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten

Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.

Pour the mixture into the prepared dish and bake for 1 hour, until bubbling and the top is golden. Let the grits casserole cool for 20 minutes before serving.

The baked casserole can be refrigerated overnight. Reheat before serving.

Japanese Soufflé Pancakes

4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
6 tablespoons cake flour
1/4 cup milk, chilled
1/2 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
Unsalted butter, for greasing and serving
Maple syrup, for serving
Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

Rosewater and Honey Yogurt with Apricots and Pomegranate Seeds

Tip: You can create this dessert with any seasonal fruit.

150g Hunza apricots, soaked in water overnight
450g full-fat Greek yogurt
2-3 tsp honey
1 tsp rosewater
2 tbsp pomegranate seeds
1 tbsp chopped apricot kernels or almonds

Begin by squeezing out the stones from the soaked Hunza apricots – they should slide out and the apricotshould retain its shape. Place stoned apricots back in the soaking liquid while preparing the rest of the dish.

In a bowl, combine the chilled Greek yogurt with the
honey and rosewater and mix until combined. Chill for a few minutes while toasting nuts.

Toast the apricot kernels or almonds in a hot, dry pan
and then keep aside.

To assemble, spoon out equal amount of flavoured
yogurt into three bowls, top each with Hunza apricots (without liquid), then toasted apricot kernels/almonds and pomegranate seeds. Serve chilled.

Khagina (Spiced Scrambled Eggs)

2 tsp ghee – or substitute with 1 tbsp butter and 1 tsp vegetable oil
1 tsp cumin seeds
1 garlic clove, finely chopped
3 eggs
Salt to taste
1 tbsp chopped coriander leaves
6-7 cherry tomatoes, chopped
2 green chillis, finely chopped
Freshly ground pepper

Whisk the eggs with tomatoes, coriander and green chillis

In a frying pan, heat the ghee or butter and oil and once hot, add the cumin until it splutters.

Next add the garlic and allow it to get lightly browned. Now add the egg mixture and scramble until done.

Serve immediately with a freshly ground black pepper

Cherry Almond Dutch Baby

3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Powdered sugar
Lemon wedges

Heat oven to 425°F.

Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.

In a 12-inch ovenproof frying pan, melt butter.

Add cherries and cook until warmed, about 2 minutes.

Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (Err on the side of more cooking time with these pancakes, because the longer, within a range, they cook, the more rumpled and golden they get.)

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.

Chocolate Dutch Baby

4 large eggs
2 tablespoons (25 grams) sugar
1/4 teaspoon coarse or kosher salt
6 tablespoons (50 grams) all-purpose flour
3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
1/2 cup (120 ml) milk (I use whole)
4 tablespoons (60 grams) unsalted butter
Shaved dark chocolate and powdered sugar (to finish)
Fresh berries and syrup (to serve, if desired)

Heat oven to 425 degrees F.

Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.

Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.

Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.

Extra Billowy Dutch Baby (Sweet or Savory)

2 to 3 tablespoons unsalted butter
4 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup milk (ideally whole milk but most varieties will work)
1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce
1 tablespoon sugar both optional)