Vermont Dutch Baby with Balsamic Reduction and Chives

Team: Thyme to Turnip the Beet

Host School: Edmunds Middle School

Age Group: Middle School


King Arthur Flour
Cabot Unsalted Butter
Organic Whole Milk - Kimball Brook Farm
Dreamwalker Farm Eggs
Cabot Vermont Sharp Cheddar Cheese
Feta Cheese
Parmesan Cheese
Red Onion
Modena Italian Balsamic Vinegar
Sea Salt
Cracked Pepper

Preparation Instructions

1. Turn oven on 350 degrees F.
2. Assemble all equipment and set up work stations (cutting boards, mixing area,
cooking area)
3. Assemble all ingredients and place them at the stations where they will be used
4. Fill sanitation bucket with bleach water solution.

Batter Method
1. Mix together flour, salt, and pepper in one mixing bowl
2. Crack eggs into 2 nd mixing bowl and whisk until scrambled
3. Mix milk into eggs
4. Slowly pour egg mixture into flour mixture while whisking to avoid lumps
Sauté Method
1. Peel and chop shallots
2. Turn skillets on low heat and add butter to pans (don’t burn the butter)
3. Add chopped shallots to pans and sauté until translucent
4. Chop broccoli onto bight size pieces – do no use thick parts of stems
5. Add chopped broccoli to pans and sauté until bright green
Build the Dutch Baby
1. Pour completed batter into the pans
2. Evenly disperse parmesan and feta to pans
3. Let cook while NOT stirring until edges start to cook
4. Place pans in the oven and check in 10 minutes
5. Remove pans from oven once they are puffed up and golden brown
6. Set pans down on a towel so they can cool
Balsamic Reduction
1. Add vinegar to small pot
2. Cook over medium heat until it is as thick as maple syrup
Note: do not breath in the vapors! They hurt the nose. Do not BURN – as the
vinegar gets thicker it begins to burn – be very careful!!!
Garnish and Plating
1. Finely slice chives or leave them as spears
2. Line up 3 large plates and 12 small plates
3. Drizzle balsamic reduction on all plates in a cool design
4. Cut 3 larger pieces and place in center of large plates
5. Cut 12 small pieces and place in the center of the large plates
6. Garnish with chives