MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Cheese & Dill Dutch Baby
 Categories: Cheese, Herbs, Dairy, Greens
      Yield: 6 servings
 
      1 c  Plain goat cheese (148 g);
           - crumbled
    1/2 c  Fresh dill; chopped, plus
           - picked fronds for garnish
      2 tb Olive oil
      1    Lemon
           Coarse kosher salt & ground
           - black pepper
      1 c  A-P flour (135 g)
      8 lg Eggs
    3/4 c  Whole milk (190 mL)
      4 tb Unsalted butter (57 g)
      2 c  Watercress leaves with tender
           - stems; or other tender
           - greens such as spinach or
           - arugula
      1 tb Honey
 
  In a small bowl, combine goat cheese, 1/4 cup dill and 1 tb oil.
  Zest lemon over mixture, season with a pinch each of salt and
  pepper and let sit to marinate.
  
  Set oven @ 425°F/218°C with a rack in the lower third.
  
  In a large bowl, whisk together flour, 1/2 ts salt and 1/4 ts black
  pepper. Add remaining 1/4 cup dill and stir. In a separate bowl,
  whisk together eggs and milk. Whisk wet ingredients into dry until
  just combined.
  
  Melt butter in a heavy 12" ovenproof skillet over medium-high heat.
  Let it cook until it smells nutty and browns, about 5 minutes,
  swirling the skillet so that butter coats the bottom and sides of
  the pan.
  
  Pour batter into the hot buttered skillet and spoon half of the
  marinated goat cheese into the center of the batter. Bake until
  puffed and golden, 20 to 22 minutes.
  
  To serve, cool the Dutch baby slightly in the pan, 5 to 6 minutes.
  Top with watercress and dill fronds. Spoon remaining goat cheese on
  top and drizzle with honey and remaining 1 tb olive oil. Slice the
  lemon and squeeze a wedge over the greens. Serve immediately.
  
  Recipe by Yewande Komolafe
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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