Food Recipes Chrissy Teigen

Dutch Baby Pancake


Serves 4
Prep time: 5 minutes
Total time: 25 minutes

• 1 cup all-purpose flour, sifted
• 4 large eggs
• 1 cup whole milk, at room temperature
• 1⁄2 tsp. kosher salt
• 4 T (1⁄2 stick) butter, melted, plus softened butter for serving
• Pancake syrup (or, more specifically, Mrs. Butterworth’s)
• Powdered sugar, for dusting

1. 1. Preheat the oven to 475 degrees Fahrenheit.
2. 2. In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 to 30 seconds.
3. 3. In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons of melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the outside of the pancake is puffed and a deep golden color (it will puff up in a bit of a crazy, disorganized way, so don’t worry), 17 to 18 minutes.
4. 4. Remove from the oven, slather with softened butter, and cut into quarters. Pour syrup over the pancake slices and dust with powdered sugar.

Pepper’s Scalloped Potatoes


Serves 16 to 20
Prep time: 45 minutes
Total time: 3 hours

• 5 lbs. russet (Idaho) potatoes
• 1 medium onion, finely chopped
• 1 1⁄3 pounds ham, cut into 1⁄2-inch cubes
• 8 slices bacon (not thick-cut), cut into squares
• 1 stick (4 ounces) unsalted butter
• 2 T garlic salt
• 1⁄2 tsp. freshly ground black pepper
• 1 1⁄2 cups all-purpose flour
• 5 1⁄2 cups whole milk

1. 1. Preheat the oven to 375 degrees Fahrenheit.
2. 2. Peel the potatoes, halve them lengthwise, and slice them crosswise into thin half-moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.
3. 3. In a large Dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9 to 10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn’t burn. Add the garlic salt and pepper, then whisk in the flour and cook, stirring to work out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.
4. 4. Arrange half the potato mixture in the bottom of the Dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon appears crispy and rendered, 30 to 35 minutes. Reduce the oven temperature to 350 degrees Fahrenheit, cover with the lid, and cook until bubbling, 1 hour 30 minutes longer.

BTI (Better Than Ina’s) Roast Chicken and Vegetables

Serves 4 to 6
Prep time: 40 minutes
Total time: 2 hours 30 minutes

• 1 large (5- to 6-lbs.) roasting chicken (go big or go home)
• Kosher salt and freshly ground black pepper
• 1 stick (4 ounces) unsalted butter, at room temperature
• 23 cloves garlic (8 minced, 15 whole)
• 3 T mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
• 1 lemon
• 4 medium carrots, peeled and cut into large chunks
• 3 parsnips, peeled and cut into large chunks
• 1 onion, cut into 1-inch wedges

1. 1. Preheat the oven to 350 degrees Fahrenheit.
2. 2. Remove the bag that contains all of the innards from the center of the chicken and give it to an Asian Mom if you have one—it’s like the prize in the Cracker Jack box! Pat the chicken really dry with paper towels, then season it generously both on the inside and the outside with 2 teaspoons salt and 1⁄2 teaspoon pepper.
3. 3. In a bowl, combine the butter, minced garlic, chopped herbs, and a few pinches each of salt and pepper. Grate the lemon’s zest right into the bowl, then stir everything together.
4. 4. Insert your fingers between the chicken skin and the breast to loosen the skin around the meat. It feels kinda dirty, but you’ll like it. Slip half the butter mixture underneath the skin, trying really hard not to rip the skin. Halve the zested lemon and stuff the halves inside the chicken’s cavity along with 5 of the whole garlic cloves and the herb sprigs. Slather the chicken with the rest of the herb butter.
5. 5. Arrange the carrots, parsnips, onion, and remaining 10 whole garlic cloves in a 9-by-13-inch baking dish (see note below) in a single layer. Season the vegetables with a few pinches of salt and place the chicken on top, breast-side down. Roast the chicken until it’s super golden and the skin is crisp, 1 hour 30 minutes to 1 hour 45 minutes, basting with the juices in the pan every 15 minutes. (This way the skin on the chicken’s back will be golden and the skin on the breasts will remain soft, but the breast meat will stay super juicy. If you want golden skin all around, carefully flip the chicken for the last 30 minutes of roasting.)
6. 6. Remove from the oven, let cool for 10 minutes, then transfer the chicken to a cutting board. Drain the cooking juices into a container, and use a gravy baster thingie to suck off and discard the butter floating on top (or save it for another use). Remove the lemon halves from the chicken and squeeze one or both of them into the juices and season to taste with salt and pepper. Remove the other stuff from inside the chicken and discard. Carve the chicken and serve it with the vegetables and the chicken juices.

NOTE

Don’t use a large roasting pan unless you’re nestling a couple of chickens in there—the drippings will disperse too thinly and evaporate, leaving you with (1) no gravy and (2) dry, sad chicken (aka turkey).