Last night I went to an event with my friend Madeline at Samsung837 in Meatpacking. It was for a Makers Spotlight and was hosted by The Feed Feed, and featured a couple of my favorite bloggers and food Instagrammers! They all took turns styling their recipes and photos and it was so cool to see them in action. I learned a lot at the event and am feeling newly inspired about food photography. The food photography world is so saturated but it's cool to see what other people I admire are doing and how they work.
This week, yet again, feels like another blur but in a good way. I'm attending an author event tonight for Sweetbitter (one of my favorite books so far this year, if you haven't read it!) and then need to go home and pack because on Friday I'm flying to LA! I'm looking forward to a long weekend and a chance to not be tied to my email for a couple days. Most importantly, I am SO excited for upcoming LA adventures with Pat! We have reservations at Gjelina, another restaurant on my bucket list, so please excuse me while I have an internal freak out session with excitement.
I've had an obsession with Dutch Babies for a very long time. Well, not with making them, but at looking at pictures of them. This was my first try making one myself, and while it didn't puff up and look as beautiful as I had hoped, it was super tasty! I can't wait to try again using different ingredients. Recipe is inspired from Joy the Baker.
Blackberry Lemon Dutch Baby
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature for 30 minutes
- 1/2 cup coconut milk, at room temperature
- 1/2 cup all-purpose flour
- juice of 1/2 lemon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 cup fresh blackberries
- lemon zest
- powdered sugar
- Preheat oven to 425 degrees F.
- Beat eggs with an electric beater until pale and frothy, about 3 to 5 minutes. Add in the coconut milk, flour, cinnamon, and salt and mix until combined. The batter will be very thin.
- Place a 10-inch cast iron skillet on the stovetop over medium heat. Melt the butter in the skillet. Remove from heat and immediately pour the batter into the pan. Put the pan in the oven and bake for 18 to 22 minutes or until golden-brown and puffed.
- Remove the baked and puffed dutch baby from the oven and top with the blackberries, lemon zest, and powdered sugar, and enjoy!