Savory Gruyère & Prosciutto Dutch Baby with Arugula Salad

  A Dutch Baby is a large, puffed, oven-baked pancake. In this savory version, we infuse the batter with nutty Gruyère cheese and bake it until it's deeply golden and dramatically puffed. We then top it with crispy prosciutto, a fresh, lemony arugula salad, and a runny fried egg. It’s an impressive centerpiece that comes together surprisingly quickly.

Yields: 2 large servings (or 4 smaller portions) Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

For the Dutch Baby:

• 3 large eggs, room temperature
• ½ cup whole milk, room temperature
• ½ cup all-purpose flour
• ½ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp freshly grated nutmeg
• 3 tbsp unsalted butter, divided
• ¾ cup (3 oz) Gruyère cheese, shredded (or swap for sharp cheddar)

For the Topping:

• 4 slices prosciutto
• 2 large eggs (for frying)
• 2 cups fresh baby arugula
• 1 tbsp extra virgin olive oil
• 1 tsp fresh lemon juice
• Shaved Parmesan cheese (for garnish)
• Pinch of red pepper flakes (optional)

Instructions:

1.      Preheat and Prep: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet (or oven-safe heavy skillet) on the middle rack and let it get ripping hot while you prepare the batter.

2.     Blend the Batter: In a blender (or using a whisk and a medium bowl), combine the 3 large eggs, milk, flour, salt, pepper, and nutmeg. Blend on high for 15–20 seconds until smooth and frothy. (Don't overmix, but ensure the flour is fully incorporated).

3.     Melt Butter and Add Cheese: Carefully remove the hot skillet from the oven. Immediately add 2 tablespoons of butter and swirl it around until melted and it coats the bottom and sides of the pan, sizzling as it hits the heat. Quickly pour the batter into the center of the hot skillet. Do not clean the blender yet. Immediately sprinkle the shredded Gruyère evenly over the batter.

4.     Bake: Return the skillet to the oven immediately. Bake for 18–20 minutes. Do not open the oven door during the first 15 minutes, or it may deflate. The Dutch Baby will puff dramatically up the sides of the pan and turn a deep, golden brown.

5.     Cook Prosciutto and Fry Eggs: While the pancake bakes, prepare the toppings. In a small skillet over medium heat, cook the prosciutto slices for 2–3 minutes per side until crispy. Remove to a paper towel. In the same skillet, fry the remaining 2 eggs (or as many as you prefer) to your desired doneness (sunny-side up is recommended).

6.     Assemble the Salad: In a small bowl, toss the arugula with the olive oil and lemon juice. Season lightly with salt and pepper.

7.     Final Assembly: Once the Dutch Baby is finished (it will be puffed and golden), remove it from the oven. Immediately place the fried eggs in the center. Scatter the crispy prosciutto and top with the dressed arugula. Garnish with shaved Parmesan and a pinch of red pepper flakes.

8.     Serve: Slice immediately and serve while the pancake is still warm and slightly puffed.

 

The Griddled Rosemary-Garlic Monte Cristo with Fig & Gruyère

  This sandwich is a sophisticated twist on the diner classic. Instead of deep-frying, we griddle the sandwich in rosemary-garlic butter until golden and crisp. Inside, the nutty Gruyère and salty ham are perfectly complemented by a sweet and tangy layer of fig jam and a hint of Dijon mustard.

Yields: 2 sandwiches Prep time: 15 minutes Cook time: 10 minutes

Ingredients:

• Bread: 4 thick slices of good-quality Brioche or Challah bread (about ¾-inch thick).
• Cheese: 6 oz Gruyère cheese, thinly sliced or grated (about 1 ½ cups).
• Ham: 6–8 thin slices of high-quality, (preferably Black Forest) smoked ham.
• Jam: 4 tablespoons Fig Jam (or your favorite fruit preserve, like apricot).
• Mustard: 2 teaspoons Dijon mustard.
• Egg Mixture:
• 2 large eggs
• 3 tablespoons whole milk
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• Rosemary-Garlic Butter:
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh rosemary, finely minced
• 1 large clove garlic, grated or pressed into a paste

Instructions:

1.      Make the Rosemary-Garlic Butter: In a small bowl, mix the softened butter, minced rosemary, and garlic paste until well combined. Set aside.

2.     Prepare the Egg Dip: In a shallow bowl or pie dish, whisk together the eggs, milk, salt, and pepper until smooth.

3.     Assemble the Sandwiches:

o   Lay out the four slices of brioche.

o   Spread 2 tablespoons of fig jam on two slices.

o   Spread 1 teaspoon of Dijon mustard on the other two slices.

o   Divide half of the Gruyère cheese between the jam-covered slices.

o   Layer the ham evenly over the cheese.

o   Top with the remaining cheese.

o   Close the sandwiches with the mustard-covered slices, pressing down gently.

4.     Coat the Sandwiches: Brush the outside of both sandwiches generously with the prepared rosemary-garlic butter.

5.     Griddle:

o   Heat a large skillet or griddle over medium-low heat.

o   Place both sandwiches in the skillet. Cook slowly for 4–5 minutes per side.

o   Crucial Step: The low heat is essential to allow the cheese to melt completely without burning the brioche. The bread should become deep golden brown and very crispy.

6.     Serve: Remove from the heat, slice diagonally, and serve immediately while the cheese is molten.

 

Crispy Loaded Smashed Potatoes

 

 These smashed potatoes are the ultimate comfort food. They are boiled until tender, smashed flat, roasted until golden and crispy, and then loaded with all your favorite baked potato toppings: melted sharp cheddar cheese, crispy bacon, fresh chives, and a dollop of sour cream.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 45 minutes

Ingredients:

• 2 lbs baby potatoes (such as Yukon Gold or red potatoes), uniform size
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder
• ½ cup shredded sharp cheddar cheese
• 4 slices thick-cut bacon, cooked and crumbled
• ¼ cup sour cream (or Greek yogurt)
• 2 tbsp fresh chives, thinly sliced

Instructions:

1.      Preheat & Boil: Preheat your oven to 425°F (220°C). Place the baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and let them dry for a few minutes.

2.     Smash: Arrange the dried potatoes in a single layer on a large, rimmed baking sheet. Using the bottom of a heavy glass or a measuring cup, gently press down on each potato until it is about ½-inch thick and flattened, but still in one piece.

3.     Season: Drizzle the olive oil over the smashed potatoes. Sprinkle evenly with the kosher salt, black pepper, and garlic powder.

4.     Roast: Roast for 25-30 minutes, or until the edges are deeply golden brown and very crispy.

5.     Load: Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and crumbled bacon over the potatoes. Return to the oven for 5 minutes, or just until the cheese is melted and bubbly.

6.     Garnish & Serve: Remove from the oven. Immediately dollop small spoonfuls of sour cream over the potatoes and sprinkle with the fresh chives. Serve warm.

 

Traditional French Beef Bourguignon

  This rich, slow-cooked beef stew, originating from the Burgundy region of France, is the ultimate definition of comfort food. The beef is braised in red wine (traditionally Pinot Noir), flavored with garlic, onions, and thyme, and enriched with savory additions of mushrooms, crispy bacon, and caramelized pearl onions.

The secret to a great Bourguignon is patience; the flavor develops beautifully after a long, slow simmer.

Yields: 6 servings Prep time: 30 minutes Cook time: 3 hours

Ingredients:

• The Beef:
• 3 lbs (1.4 kg) boneless beef chuck roast, cut into 1.5-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil, divided
• 4 slices thick-cut bacon, chopped
• The Aromatics & Braise:
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and sliced into ½-inch rounds
• 3 cloves garlic, minced
• 1 bottle (750ml) full-bodied red wine (Pinot Noir, Burgundy, or Côtes du Rhône)
• 2–3 cups high-quality beef stock (enough to cover the meat)
• 1 tbsp tomato paste
• 1 bouquet garni (fresh thyme sprigs, parsley stems, and 1 bay leaf tied with butcher's twine)
• The Garnish (Add-ins):
• 1 lb (450g) fresh cremini mushrooms, quartered
• 2 tbsp butter, divided
• 18–20 frozen pearl onions, thawed
• Fresh chopped parsley, for garnish

Instructions:

1.      Prep the Beef: Pat the beef cubes very dry with paper towels. (Wet beef will not brown properly). Season generously with salt and pepper.

2.     Render Bacon Fat: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon to a plate, leaving the rendered fat in the pot.

3.     Sear the Beef: Increase the heat to medium-high. Working in batches (do not overcrowd the pot), sear the beef cubes in the bacon fat (adding 1 tbsp olive oil if necessary) until a deep, caramelized crust forms on all sides, about 5–7 minutes per batch. Transfer the seared beef to the plate with the bacon.

4.     Sauté Aromatics: Reduce the heat to medium. Add the onion and carrots to the pot (add the remaining 1 tbsp olive oil if the pot is dry). Sauté until the onion is softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

5.     Deglaze: Pour about 1 cup of the red wine into the pot. Use a wooden spoon to scrape up the flavorful browned bits (fond) stuck to the bottom of the pot.

6.     Combine: Return the seared beef and crispy bacon (with any juices) back into the pot. Stir in the tomato paste. Pour in the remaining red wine and enough beef stock to just cover the meat (about 2 cups). Add the bouquet garni.

7.     Slow Simmer: Bring the mixture to a gentle simmer. Cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (165°C), OR keep it on the stovetop over very low heat. Simmer slowly for 2.5 to 3 hours, or until the beef is fork-tender.

8.     Prepare the Garnish: While the stew finishes, prepare the add-ins. In a skillet, melt 1 tbsp butter over medium-high heat. Sauté the mushrooms until golden brown and caramelized. Season with salt and set aside. In the same skillet (or a separate one), melt the remaining 1 tbsp butter and sauté the thawed pearl onions until lightly browned and caramelized.

9.     Finish the Stew: When the beef is tender, remove the pot from the heat. Fish out and discard the bouquet garni. Stir the caramelized mushrooms and pearl onions into the stew.

10.  Serve: Let the Bourguignon rest for 15 minutes off the heat. This allows the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed. Serve hot, generously garnished with fresh parsley. Traditionally, this is served over buttered egg noodles, creamy mashed potatoes, or with crusty French bread for dipping.