Dutch Baby with Bacon and Brie
Serves six – Time 40 minutes
4 ounces bacon, chopped (about ½ cup)
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon baking powder
8 large farm fresh eggs
¾ cup whole milk
¼ cup grated Parmigiano
¼ cup chopped chives
4 tablespoons unsalted butter
1 (8- to 10-ounce) mini wheel of Cherry Grove Farm Buttercup Brie, rind on and cut into 1/4-inch slices (not wedges)
Heat oven to 425 degrees. Place bacon in a 9-inch oven-safe skillet, then set over medium heat. Cook, stirring occasionally, until fat has rendered and bacon has browned on the edges, 7 to 10 minutes.
Meanwhile, in a large bowl, whisk together flour, salt, pepper and baking powder. In a medium bowl, whisk together eggs and milk, then whisk egg mixture into the flour mixture. Stir in Parmigiano and half the chives.
Once bacon is crisp and brown, raise heat to medium-high, and add butter, stirring until melted. Pour batter into skillet, then quickly arrange Brie slices on top.
Transfer pan to the oven, and bake until puffed and golden, 20 to 25 minutes. Sprinkle with remaining chives, and serve immediately.
From the New York Times