Dutch Baby

September 26: National Pancake Day

Highlander’s family loves Yorkshire pudding. They regularly ate the eggy side dish with roast beef, gravy and potatoes for their Sunday suppers. Now whenever we have a family reunion with them, this meal makes the gathering nostalgic and special.

Very similar to the English Yorkie puddings and popovers is a Dutch Baby. It is actually a German (as in Deutsch/sounds like Dutch) pancake. It is easy to make and fun to see how it puffs up when it is baked. Personalize this pancake with various fruits (berries, bananas, cooked apples in cinnamon, etc.) for a delightfully different breakfast. Sweeten with powdered sugar or maple syrup.

Try a puffy pancake—a Dutch Baby—for National Pancake Day.

Recipe

• 3 tablespoons butter
• 1 cup flour
• 1 cup milk, room temperature
• 4 eggs, room temperature
• 2 tablespoons sugar
• ½ teaspoon vanilla
• powdered sugar
• berries (optional)

Directions

Use part of the butter to generously grease the sides a 10-inch round pan. Put the rest of the butter in the middle of the pan and place it in an preheated oven at 400 degrees. After five minutes, check to see if the butter is completely melted, being careful not to burn or brown it. While the butter is melting in the oven, mix together the flour and milk in a bowl. Beat in the eggs, sugar and vanilla. Blend until the batter is smooth.

Pour the batter into the pan over the hot melted butter. Bake for 20 minutes until the Dutch Baby is puffed up. Remove from the oven. The Dutch Baby will deflate a bit. Blot out extra butter on top with paper towels. Slice into quarters and put on plates. Sprinkle powdered sugar over it. Garnish with berries.

Notes

• National Pancake Day is observed in the United States on September 26. International Pancake Day is celebrated in various English-speaking Christian countries around the world on Shrove Tuesday/Fat Tuesday, the day before Ash Wednesday, as part of Mardi Gras festivals, carnivals and pre-Lent celebrations, and is a movable feast day.
• Thanks to blog reader, Robert R., who suggested trying a Dutch Baby recipe.
• Try our blueberry and cherry popover recipes.
• Search our blog for more posts on pancakes.

Crispy Gau Gee

September 26: National Dumpling Day

In a past post on Chop Suey Day (August 29), we mentioned that Islander’s first family home in Hawaii when she was a baby was an apartment in Aiea, Oahu, located in a strip mall. She and her ‘ohana had lived above a Chinese restaurant named Waimalu Chop Suey. Chop suey was a fad food back in the day so the restaurant needed to re-brand itself to stay relevant. Waimalu Chop Suey is now famous for its giant, crispy pork-filled dumplings and calls itself the “House of Gau Gee”.

Now we make mini gau gee on the mainland to satisfy Islander’s Chinese and local food cravings. The size is smaller than the big ones at Waimalu Chop Suey to ensure that the pork filling is cooked all the way through. We fold them in the easy and traditional rectangle shape, but the dumplings can be turned into won tons as well.

These delightful dumplings make delicious appetizers and noodle toppers (gau gee mein) and are perfect pouches for observing National Dumpling Day.

Recipe

(Adapted from Foodland)

Ingredients

• 1 pound ground pork
• ¼ pound shrimp, fresh, raw, peeled, deveined and chopped fine
• ¼ cup green onions, sliced thinly
• 1 can (4 ounces) water chestnuts, drained and chopped fine
• 1-inch piece ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• won ton wrappers

Directions

In a large bowl, mix the ground pork with the shrimp and green onions.

Add the water chestnuts, ginger, garlic, oyster sauce and soy sauce.

Mix well. Refrigerate for at least 30 minutes to let the flavors blend (optional). Separate the won ton wrappers. Place a tablespoon of the pork mixture and stretch it across the middle of a wrapper. Dip finger in water and moisten along the edges. Fold over in half and press to seal. This may be done assembly-style.

Place between sheets of waxed paper. Freeze for 30 minutes to hold its shape (optional). Deep fry in hot oil at 350 degrees F until golden brown and crispy. Drain on paper towels. Serve with sauce (sweet and sour, duck, chili or hot mustard).

Notes

 Search our blog for more Chinese and dumpling recipes.

Fried Grits Cake

September 22: National Grits for Breakfast Day

Having lived in Oklahoma and now in Texas, we have found grits to be on many restaurants’ breakfast menus. Grits are corn that has been ground into a coarse meal and boiled. They are very popular in the South and Southwest of the United States, having originated from the Native Americans who ate maize-types of porridges. We would eat grits for breakfast instead of oatmeal as a change but they were kind of bland and boring to us. But when fried into cakes, grits are great!!! Serve as a side dish with eggs and bacon or sausage for a Southern-style morning meal on National Grits for Breakfast Day.

Recipe

Ingredients

• 4 cups cooked grits (including water)
• 4 cup Parmesan cheese
• salt and pepper to taste
• flour
• 1 egg, beaten
• panko (Japanese bread crumbs)
• oil for frying

Directions

Cook grits according to the package instructions, reducing the water by about ½ cup. When done, stir in the cheese. Season with salt and pepper. Line an 8×8-inch square pan with foil, leaving a little overhang for the “handles”. Grease the foil with butter or cooking spray. Pour in the cooked grits and spread evenly. The grits should be no thicker than ½ inch. Cool completely (may be refrigerated) to solidify.

Lift the foil from its handles and place on cutting board. Slice the solidified grits into squares (may use circle or cookie cutters for different shapes). Dredge a piece into flour that has been seasoned with salt and pepper. Then dip into the beaten egg and back into the flour. Press lightly into the panko, shaking off excess.

Fry in hot oil on one side until brown and crispy. Carefully flip to brown and crisp the other side of the grits cake. Drain on paper towels. Serve hot for breakfast.