Chef Ron Oliver's Blueberry Apple Studded Dutch Baby Recipe |
Fresh Blueberries (©photo by Christina Dreesen, courtesy of morgueFile.com)
Chef Ron Oliver travels to far reaches of the world in search of culinary inspiration. But back in his home kitchen, he seeks out the finest local, natural, and fresh ingredients to star in his tasty creations. A tireless globetrotter from an early age, Ron’s unique talent is to blend the exotic ingredients found on his travels into signature dishes that surprise and delight the palate.
His first cookbook, the celebrated Flying Pans, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Here’s what Chef Ron has to say about this recipe:
This is my go-to, easy and delicious, “one-dish” breakfast pancake. It works wonderfully in a cast iron skillet, but any ovenproof skillet will do. And if you don’t have an ovenproof skillet, just cook the apples in a pan on the stove then transfer them to a deep baking dish and proceed as directed. You can add or substitute other fresh and dried fruits as you wish.
Blueberry Apple Studded Dutch Baby
Ingredients for 4 Servings
• 4 Eggs
• 1 Cup milk
• 1 Teaspoon vanilla extract
• 2/3 Cup all-purpose flour
• 2 Tablespoons granulated sugar
• 1/8 Teaspoon salt
• 3 Tablespoons unsalted butter
• 3 Large apples, peeled, diced
• 1/2 Teaspoon ground cinnamon
• 1 Cup fresh blueberries
Preparation
Preheat oven to 425 degrees. Add eggs, milk, vanilla extract, flour, sugar and salt to blender. Blend until smooth, about 20 seconds. Set aside. Add butter to large ovenproof skillet over medium high heat. When butter is melted, add apples. Cook, stirring often, until apples are soft and any excess liquid in skillet has evaporated, about 4 minutes. Stir in cinnamon. Turn off heat. Immediately pour egg mixture into skillet. Sprinkle evenly with blueberries. Place in oven. Bake until puffed up and lightly golden on top, about 20 minutes. Transfer to center of dining table for your guests to admire before slicing into wedges! Serve with real maple syrup, honey, jam, and/or whatever else your heart desires.
Chef Ron Oliver
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