Dutch Baby Takes a Mediterranean Holiday


The September 2016 issue of Portland Monthly has a feature on Portland's food scene history and features a few classic recipes. One of the recipes is for Henry Thiele's German Pancake, which is legendary in this town. (Unfortunately for me, his restaurant closed in 1990, 6 years before I arrived, so I never had the pleasure). Fortuitously, I was reading the article after having thought about the tomato showstopper contest theme. The two things melded in my mind: How would a savory, tomato-filled "Dutch baby" work? As luck would have itโ€”pretty dang well! (NB: I call for tomato leaves in this recipe, which are edible and help reinforce the tomato flavor of the dish. If you don't have access, then omit them and increase the basil, or add another herb or two you like with tomatoes, like oregano or thyme. If you are afraid of eating tomato leaves check out this article by Harold McGee: http://www.nytimes.com/2009/07/29/dining/29curi.html?_r=0 )

What you will need

1 generous pint cherry tomatoes

1 lemon

1 medium garlic clove

Kosher salt

Freshly ground black pepper

3 tablespoons extra virgin olive oil (one for salad dressing)

Several tomato leaves (omit if you don't have access)

A sprig or two basil (extra if you don't have tomato leaves)

2 tablespoons olive oil (one for cooking, or substitute with avocado or other high heat oil)

1/2 cup whole milk

3 large eggs

1/2 cup all-purpose flour

1 1/2 to 2 ounces feta


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