It's been a month since I issued the invitation to join the #BookClubCookbookCC and read Girl with a Pearl Earring by Tracy Chevalier before making Griet's Vegetable Soup or something else inspired by the book.
I'm going to start with what others made before talking about my own literal dish that J and I ate on a Saturday morning while listening to Stuart McLean and the Vinyl Cafe.
Let's see what the crew made, shall we?
Rainy Day Vegetable Soup with the vegetables that she could find...but I don't think I'd like turnip in my soup. Mini red skinned potatoes are much more appealing!
Likewise, Ashley of Cheese Curd in Paradise opted to make a Quick Vegetable Soup for a weeknight dinner. With tomatoes, this looks a lot like a soup that people in this house would enjoy!
soup from the cookbook. Doesn't it look delicious? With a Spring that doesn't seem to be warming up, soup is still in regular rotation here. Good way to chase away the chill.
Colour Your Palate Soup with a pun on the painter's palatte and the zinginess that this soup would bring to your own tasting palate.
Herbed Roast Chicken with Potatoes and Parsnips. I love roasted parsnips. This looks lovely.
Lamskoteletten op zijn oud-Hollands (Lamb chops old-Dutch style. I love lamb, and never cook it. Now I'm hungry.
Finally, Erin of the Spiffy Cookie thought outside the box, and took the vegetables and bacon of the soup and made a spring-like Bacon and Vegetable Pizza.
But what did I do, you ask? Well, I went literal.
On a cool Saturday morning, I made a Dutch Baby with Lemon Blueberry Sauce. (Recipe after the jump).
Ingredients:From Hungry Girl por Vida
2/3 c flour
2/3 c milk
1 tsp vanilla
1 tsp lemon zest
2 Tbsp butter
For the Sauce:
1 c frozen blueberries
2 tsp lemon juice
1 tsp lemon zest
4 Tbsp sugar
1. Place skillet in oven, and preheat to 425F.
2. In the bowl of a blender, or in a medium bowl (if you plan to use an immersion blender), combine all ingredients and blend until smooth.
3. Remove hot skillet from oven, melt butter, swirling to coat before pouring all the batter into the skillet and returning it to the oven. Bake at 425F for 20 minutes, or until puffed and golden.
4. While the batter bakes, make the sauce: In a small saucepan, combine all sauce ingredients and bring to a simmer over medium low heat, stirring occasionally.
5. Serve Dutch Baby warm, cut in wedges, with sauce.
Here is the Dutch Baby, out of the oven. It's a little bit crepe, a little bit pancake.
The giveaway here is over, but the fun isn't! This month, Wendy at A Day in the Life on the Farm is inviting us to Drink a Mojito and read Love in the Time of Cholera. Won't you join us?