Food & DINK
We travel. We eat. And we travel to eat.
Dutch Baby
By Kathleen
Ever since seeing Linda Belcher fixate on ordering a Dutch Baby on Bob’s Burgers, cooking one has been on my culinary bucket list. And with headlines screaming that the coronavirus may kill us all, it seemed as good a time as any to check an item off that list. Topped with molten cheese and thick nubs of salty bacon, Dutch Baby may just be the perfect comfort quarantine food. Plus its chewy, puffy base is just finicky enough to execute that you feel you’ve accomplished something special during those long hours when you’re stuck in your apartment doing nothing more than bingeing Netflix. If we make it through and I release my much anticipated COVID-19: 19 Essential Recipes for the End Times, Dutch Baby will surely make an appearance.
Cheesy, Savory Dutch Baby
A savory treat perfect for breakfast, brunch, or even dinner.
Ingredients
- 3 large eggs
- ½ cup whole milk, room temperature
- 4 tablespoons unsalted butter, melted, slightly cooled, divided
- ½ cup all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 5 ounces shredded fontina
- 6-8 slices crisp cooked bacon, cut into ½ inch thick pieces
- Fresh parsley and diced chive for garnish
Directions
- Place a 12-inch cast iron skillet in the oven and preheat to 450 degrees. Meanwhile, vigorously whisk eggs until foamy. Slowly stream in milk, then 2 tbs. butter. Continue to whisk vigorously, until everything is incorporated and frothy. Add flour, cornstarch, salt, and pepper.
- Remove skillet from the oven and quickly add 2 tbs. butter to pan (to avoid browning), making sure to coat the entire bottom. Pour the batter in the hot pan and immediately place the cheese and bacon in the center of the pan. Return to the oven and bake for 20-25 minutes, until the Dutch Baby is golden and puffy. Remove from oven and top with fresh herbs. Eat quickly, as it begins deflating as soon as it leaves the oven—Dutch Baby waits for no (wo)man.
Food & DINK 
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