Just because it's a weeknight doen't mean you can't play around a bit in the kitchen, and a savory Dutch baby is nothing if not playful! Plus, with a healthy dose of smoked gouda, it's a surefire crowd pleaser. A pink-speckled, pleasantly bitter radish and escarole salad lightens things up and, as always, everything comes together with minimal fuss.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
1 bunch radishes 1/2 head escarole 1 leek 2 pears 3/4 cup grated smoked gouda Fresh chives for garnish (optional)
We think you're a cool, stocked-pantry sort of person and probably already have anchovies, red wine vinegar, salt, black pepper, white pepper, olive oil, butter, flour, eggs, and milk. If you don't, you'll be needing those, too.
1. Tonight's plan is super straightforward. The salad comes together in no time, so make the Dutch baby first. While the oven is heating, sauté those sliced leeks and pears. Whiz up the pancake batter in the blender. Get some butter bubbling in your cast iron pan, and pour it all in.
2. While the Dutch baby bakes and puffs in the oven, fix the salad. Dress at the last minute, and serve cold and crunchy alongside the rich, warm Dutch baby. A big, puffy, cheesy pancake for dinner? Who said weeknights are no fun?
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.