The basics for Boondock Shrimp with Green Beans came from my baking buddy Joanne Hofmann Sexeny, whom I met during a tour of Christopher Kimball’s Milk Street when it was a shiny new enterprise. Joanne has the distinction of being an America’s Test Kitchen (ATK) recipe tester, and she authorized me to critique a shrimp and green bean stir-fry recipe under development for Cook’s Country Magazine. I gave it a positive review, while noting a few recipe errors. The mistakes were hard to spot and I wondered if ATK had planted them to test their readers. Now four years have passed, and while I haven’t seen the final version, I assume they fixed the…
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Jennifer’s Dutch Babies
If you like popovers, you’ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner’s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance. But “Dutch” Babies? Some say the name came from a corruption of “Deutsch,” since they resemble German pancakes. The Dutch also make Pannenkoeken with a similar batter, although they look more like crepes. Frankly, these are likely neither German nor Dutch. We contend that Dutch Babies are really Yorkshire Pudding in disguise. They’re sizzled in butter instead of meat drippings, and served for breakfast instead of with meat and gravy for dinner. If you wonder how a puffy…
