Blueberry Dutch Baby with Rosemary and Fresh Goat Cheese

Saturday, February 15, 2014

With the help of my dear friend Kate, Valentines Day 2014 marks the official beginning of my attempt at food styling. Help.

 Blueberry Dutch Baby 
with Rosemary and Fresh Goat Cheese

Adapted from Three Many Cooks

Serves 4-6

1 cup whole milk
4 large eggs
1 teaspoon fresh chopped rosemary
1/4 teaspoon salt
1 cup all-purpose flour
1 tablespoon oil
2 small containers (4 oz. each) fresh blueberries
3 ounces fresh goat cheese, crumbled
confectioner's sugar for dusting

Adjust rack to middle position and heat oven to 425 degrees F. Whisk milk, eggs, rosemary, and salt in a medium bowl; vigorously whisk flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). Meanwhile heat oil in a heavy-bottomed 12-inch skillet (cast iron works well). Add blueberries to hot pan; sauté until heated through, a minute or so. Add milk mixture and sprinkle with goat cheese. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Remove from oven. Top dutch baby with fresh blueberries and additional confectioner's sugar.