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Title: Goat Cheese & Dill Dutch Baby
Categories: Cheese, Herbs, Dairy, Greens
Yield: 6 servings

1 c (148 g) crumbled plain goat
- cheese
1/2 c Chopped fresh dill, plus
- picked fronds for garnish
2 tb Olive oil
1 Lemon
Coarse kosher salt & ground
- black pepper
1 c (135 g) A-P flour
8 lg Eggs
3/4 c (190 mL) whole milk
4 tb (57 g) unsalted butter
2 c Watercress leaves w/tender
- stems; or other tender
- greens such as spinach or
- arugula
1 tb Honey

In a small bowl, combine goat cheese, 1/4 cup dill and 1
tablespoon oil. Zest lemon over mixture, season with a
pinch each of salt and pepper and let sit to marinate.

Set oven @ 425ºF/218ºC with a rack in the lower third.

In a large bowl, whisk together flour, 1/2 teaspoon salt
and 1/4 teaspoon black pepper. Add remaining 1/4 cup
dill and stir. In a separate bowl, whisk together eggs
and milk. Whisk wet ingredients into dry until just
combined.

Melt butter in a heavy 12" ovenproof skillet over
medium-high heat. Let it cook until it smells nutty and
browns, about 5 minutes, swirling the skillet so that
butter coats the bottom and sides of the pan.

Pour batter into the hot buttered skillet and spoon half
of the marinated goat cheese into the center of the
batter. Bake until puffed and golden, 20 to 22 minutes.

To serve, cool the Dutch baby slightly in the pan, 5 to
6 minutes. Top with watercress and dill fronds. Spoon
remaining goat cheese on top and drizzle with honey and
remaining 1 tablespoon olive oil. Slice the lemon and
squeeze a wedge over the greens. Serve immediately.

By: Yewande Komolafe

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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