IG Live from 4/3! Here's a tasty (very easy!) recipe you must have in your back pocket. Because once you know it, you'll never forget it. Since I can't go out to brunch, I'm making it at home, and then donating the amount I'd normally spend on brunch to two (of the many!) organizations that need our help, @godslovenyc
Today, I cooked for God's Love We Deliver, who cooks and delivers medically-tailored meals to people who are living with severe illnesses. This Sunday, I'm chatting with my friend @ali_rosen
at 11a ET about cooking and books to help raise money for ROAR NY, which provides financial aid to restaurant workers. If you can help, great! If not, no worries! Either way, I hope you like this recipe:
Savory Dutch Baby with Sausage Gravy
3 Tbsp. butter
3 large eggs
½ cup flour
½ cup milk
Salt and pepper
4 oz. bulk breakfast sausage
1 Tbsp. olive oil
1 Tbsp. harissa paste
¾ cup chicken broth
Crumbled feta and chopped parsley
1. Preheat oven to 425F. Preheat a 10-inch cast-iron skillet in oven for 10 minutes. Add butter and bake until just melted.
2. In a bowl, beat eggs with milk, flour, ¾ tsp. salt and ¼ tsp. pepper. Add batter to preheated skillet. Bake until browned and puffed, 15 to 20 min.
3. Meanwhile, in a skillet, sausage in olive oil, breaking it up with a spoon, until browned, about 5 min. Add harissa; cook for 1 min. Stir in flour; cook 1 minute. Stir in broth and simmer until gravy is thick, 3 to 5 min; season with salt and pepper.
4. Remove Dutch baby from oven. Spoon gravy on top and sprinkle with feta and parsley; serve right away.