Wednesday, June 12, 2024

Blueberry Dutch Baby


Father's Day is just around the corner and it's a perfect time to treat the most important guy in your life to a special breakfast. This blueberry Dutch baby fits the bill perfectly. It's easy to throw together, makes a dramatic presentation and is delicious too.  
You need to make it in a cast iron skillet that's heated to 425 degrees. The batter is similar to making a traditional pancake batter and is dumped all at once into the pan, over the blueberries and butter. To get the highest puff, have the eggs and other ingredients at room temperature.
Serve with maple syrup. Happy Father's Day!

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Blueberry Dutch Pancake
recipe from "Just A Little Bit of Bacon"

  • 3/4 cup whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 tbsp maple syrup, or light brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp table salt
  • 4 tbsp unsalted butter, sliced
  • 3/4 cup blueberries
  • confectioners' sugar


  • In a bowl whisk together the whole milk, eggs, maple syrup, and vanilla extract. Add the flour and salt and whisk in until there is no dry flour. Set aside.
  • Heat the oven to 425F. Place a 12 inch cast iron skillet in the oven as it heats.
  • Add the butter and blueberries to the skillet and put it back in the oven for 1-2 minutes, or until the butter is fully melted. Swirl the skillet to make sure the whole bottom is coated with butter.
  • Pour the batter into the skillet and give it a stir to distribute the berries.
  • Bake the Dutch baby for 20 minutes.
  • Remove from the oven and dust with confectioners' sugar. Other toppings can include blueberry (or other) jam, whipped cream, lemon juice, vanilla Greek yogurt, and ice cream.


  • Make ahead: You can make the batter the night before and store it in the refrigerator. Allow it to come to room temperature before pouring it in the skillet.
  • Skillet size: If you have a 10 inch skillet, reduce the amounts by about 1/3. So it would be 2 eggs, 1/2 cup flour, and 1/2 cup milk for the base.
  • Cooking tip: For very even cooking, I like to heat the oven and skillet for about 30 minutes before starting.

Monday, June 3, 2024

Caramelized Onion Gruyere Crostata

I don't know about you, but just before I leave on a trip, I'm frantically cooking and trying to use up most of the fruits and vegetables that might otherwise spoil while I'm away. Hence the caramelized onion tart, since I had some onions and a bit of gruyere cheese that might otherwise have been thrown out upon my return. 

I've always maintained that if I were to sell my house, I wouldn't bake cookies to make the house smell appealing, I'd caramelize onions instead. The smell of onions slowly cooking in butter or olive oil is irresistible, at least to me. They do take a while to achieve this golden glow, but it's so worth it.

I used a store-bought crust from Trader Joe's, but you can take it up a notch by making your own if you like. 

Serve with a side salad and I bet you'll be wanting to go back for seconds.

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

Onion Gruyere Crostata

printable recipe here

3 large sweet onions (like Vidalia), sliced

2 tablespoons olive oil (or butter or a combination of olive oil and butter)

1 anchovy fillet (don't eliminate this)

salt, pepper

fresh thyme

1 1/2 cups grated gruyere cheese

1 pie crust shell

Place the olive oil in a pan with the onions. Let them cook slowly, stirring occasionally, until they are golden brown. Don't rush this process. It will take anywhere from 30 to 45 minutes to get the color you want. While the onions are cooking, add the anchovy filet and smush it to break it up. It will dissolve and add delicious umami flavor. Season with salt, pepper and fresh thyme leaves.

Let the mixture cool. Using a premade pie crust or your own favorite recipe, roll out the dough. Place the grated cheese in the center, then pile on the cooled onion mixture, leaving a space all around the outside. Bring up the edges and fold them in, creating a nice border. Brush with beaten egg, (I didn't but it will add a nice shine if you want). Bake at 375 degrees for 40-45 minutes, spinning it around once in the oven halfway through.

Serve with a salad for lunch or dinner.