I call Patty Pan squash UFO Squash. Or Alien Squash. Or simply mutants. They are similar to summer squash or zucchini and you can actually prepare those types of squash the same way as this recipe. This made a great side dish to fish this evening but also pairs well with chicken or red meat, or simply on it’s own, I guess. Aim to buy smaller patty pans, or cut them in half, which I don’t think is as pretty. Really easy peasy recipe.
Have I even mentioned how much I hate the name of the food “Dutch Baby”? It’s absolutely stupid. And frankly, doesn’t sound very appetizing. And it wasn’t even “invented” in the Netherlands. Yes, of course, there are foods similar to a a Dutch Baby, but the expression itself was coined at a cafe in Seattle, and was even then, a misnomer as the person was most likely accidentally riffing on Deutsch (German) not Dutch. It’s a giant pop-over or Yorkshire Pudding (which may or may not come from Yorkshire).
And while I have the name, the food itself is quite delicious. This is a mostly savory version, with goat cheese, dill and baby greens (I used pea tendrils), but with a little drizzle of honey. Makes a great brunch dish!
It’s been an uninspiring period and I haven’t been feeling well but now that my tum tum is better, I feel like cooking and baking again. Comfort food on the menu, so I made this Ukrainian-style Potato Cabbage + Leek Tart as my weekend lunch food. The pan was actually the inspiration — I found it at a thrift store and just said “Ukraine” to me (go figure, with those colors!) What came first — the recipe or the pan? Sort of like what came first — the chicken or the egg!
Catching up on some recipes that I have been toying with, and while these are just “boring old” oatmeal cookies, they are packed with butterscotch chips and sprinkled with maple crisp (like maple sugar, only more irregularly shaped. More crispy style than chewy side, they would delicious with a glass of milk!
Dear Sweden. Dear Canada. We need to talk.
Just when I thought that my love of poutine could not become greater, the mini-hasselback potato, affectionately known as a hasseltot came into the picture and stole my heart. You are delicious. You are divine. You are just the right combination of baby potatoes, bathed in olive oil and herbs, lush and hearty gravy and those melty ooey-gooey cheese curds. Food of the gods from two of the best countries.
Now, if you’ll excuse me, there is a cheese coma nap to attend to.