Sampling a few recipes out of ‘Best of Bridge – Everyday Celebrations’

Professional home economist, Emily Richards joined us in our kitchen with a sneak peek of the new cookbook ‘Best of Bridge – Everyday Celebrations‘.

Mushroom and Brie Puffed Pancake 

This puffed pancake is also known as a Dutch Baby or German pancake. Once removed from the oven, the pancake collapses, creating a perfect edible vessel for the filling. Who wouldn’t enjoy gooey melty cheese with savory garlicky mushrooms in a crisp crust? Serve with a side salad or a few handfuls of simple mixed green on top of the pancake. 

Puff Pancake: 

2 tbsp canola oil 30 mL

3 large eggs 3

2/3 cup all-purpose flour 150 mL

2/3 cup milk 150 mL

1 1/2 tsp dried thyme 7 mL

1/2 tsp salt 2 mL

5 oz brie cheese, cubed 150 g 

Mushrooms

3 tbsp butter 45 mL

1 lb assorted mushrooms, quartered 500 g

1/2 tsp each salt and black pepper 5 mL

3 garlic cloves, minced 3

1 tsp grainy Dijon mustard 5 mL

1/2 tsp balsamic vinegar 2 mL

1 tbsp chopped chives 15 mL 

Puff Pancake: Preheat oven to 450’F (230’C). Put oil in a 9 or 10 -inch (23 or 25 cm) cast iron skillet, swirl to coat the bottom and place in oven as it heats. In a large bowl, whisk eggs, flour, milk, thyme and salt until well combined. Pour mixture into hot skillet. Bake for about 15 minutes or until puffed and golden. 

Mushrooms: Meanwhile, in a skillet, melt butter over medium-high heat. Add mushroom, salt and pepper and cook for 7 minutes, stirring occasionally, until mushrooms start to brown and most of the liquid has evaporated. Reduce heat to medium, add garlic, mustard and balsamic vinegar, cook another 3 minutes, stirring occasionally. Keep warm until pancake is ready.

When pancake is done, remove from oven and top with cheese, warm mushroom mixture and chives. Cut into wedges. Serves 3 to 4.

Tip: Keep the oven door closed while the pancake bakes to get maximum puff!