Chef Cole Dickinson's Dutch Baby Recipe

Chef Cole Dickinson’s Dutch Baby Recipe

Written by Carol Cain on 18 February 2012

Weekends at my house are the best. They were always pretty awesome, but in time, as the kids get older they just have become more and more sacred. If we are not traveling, we are home – at least one morning of the few days we get like this – so that we can really just enjoy our time together as a family. But weekends are also pretty great because it’s when I get in the kitchen and create something new, whether it be trying out my luck in bread-making or testing out new recipes from one of the many cooking magazines, books, or blogs I am addicted to.

This morning was no exception. I woke up inspired to try a recipe I saw on the Williams-Sonoma catalogue (Ok, confession: I am obsessed with this company. I love their products, their photography, their store designs, their brand, their passion for everything culinary, their feel, their look, everything).

If you have never checked out their catalogues, they do this really beautiful thing where they feature chefs and their recipes along with their products. It’s quite genius actually because you figure there’s no way you can create the recipe without the $450.00 Vitamix Professional Series 500 Blender…but I digress.

I had my eye on Chef Cole Dickinson’s Dutch Baby recipe. Chef Cole is Michael Voltaggio’s Sous-Chef at Ink in Los Angeles and the story behind his recipe – that of his single mother raising him and his two siblings on a tight budget and this, the Dutch Baby, being one of her go-to recipes for them – melted my heart and made my stomach say, “Yes, please!”

The recipe itself is simple and the ingredients are easy to find. It does call for the use of an 11′ French skillet (which of course Williams-Sonoma sells) but since I don’t own one, I used an 11′ sautéing pan and it worked just as well. In the end I think Chef Cole would be pleased with the result, though my family was infinitely more so.

You can view Chef Cole’s Dutch Baby recipe on the Williams-Sonoma online catalogue. One thing I would add to the recipe would be caramalized apples. I think the sweet-tart element would really make this recipe a special treat, though this morning I served it with the homemade whipped cream as well as maple syrup.

¡Totalmente delicioso!