Cooking

Chef at Home: Judiaann Woo

When Judiaann Woo has guests over to her condo in Tigard, she loves to share what she calls “genius recipes.” “These recipes produce a ‘Wow!’ every time I serve them,” Woo says. The tastemaker, social media strategist and host of the podcast Food People Are the Best People often plates up for guests her Baby Dutch Baby pancakes, a recipe based on one she first learned in seventh grade home economics. She has since adapted the basic brunch staple into small, muffin-size puffs. “I actually prefer the individual ones because they cook faster and have more edge-to-center ratio — my family’s favorite part,” Woo says. Add them to a bar snack or serve them as she does here, alongside her summer salad and an Oregon berry smoothie for a laid-back event. “I love making something low-effort and high-reward,” Woo says.


Oregon Strawberry Smoothie

Serves 2

Ingredients:
• 2 C frozen strawberries, halved
• 1 frozen banana, cut into chunks
• 1 C lemonade
• 1/2 C vanilla-flavored Greek yogurt, plus additional for garnish
• 2 T honey or agave syrup
• 4-5 ice cubes

Preparation:|
Place ingredients in a blender and blend until smooth. Add more lemonade if you prefer a thinner consistency. Add more yogurt or sweetener if you prefer a creamier or sweeter smoothie.

To Serve:
Spread some vanilla yogurt along the inside surface of two serving glasses. Pour smoothie into glasses and serve.



Baby Dutch Baby Pancakes

Serves 2

Ingredients:
• 3 large eggs
• 1/2 C all-purpose flour
• 1/2 C milk
• 1 T sugar
• 1/2 t kosher salt
• 3 T cold unsalted butter; cut each tablespoon
into fourths to make 12 equally sized pieces

To Serve:
• 1 lemon, cut into wedges
• Powdered sugar for dusting

Preparation:
Preheat the oven and muffin tin on the middle oven rack to 425◦ F. 

In a bowl, whisk together eggs, flour, milk, sugar, and salt. The batter will be a little lumpy and that’s OK. When the oven temperature has reached 425◦ F, remove the hot muffin tin from the oven and add a small square of butter into each muffin well. Swirl pan to melt butter. Pour batter into each well, about a third of the way full, dividing the batter equally. Return muffin tin to the oven and bake undisturbed for 15 minutes until puffed and edges are deep golden brown.

Serving Suggestion: 
Unmold and serve immediately with lemon wedges and plenty of powdered sugar for spooning or dusting over.

Note: 
This recipe can also be used to make one large Dutch Baby pancake. Preheat a seasoned cast-iron pan in the oven to 425◦ F and follow the same recipe and technique, but increase the butter to 4 tablespoons. Bake time may differ depending on the size of the pan. Bake until puffed and the sides are deeply golden brown.


Summer Tomato, Peach & Burrata Salad

Serves 4

Ingredients:
• 2 heirloom tomatoes, cut into thick slices
• 1-2 ripe peaches or nectarines, sliced into wedges
• 2 (4 oz) or 4 (2 oz) Burrata cheese balls
• Handful of cherry tomatoes, halved 
• 1/2 C small mozzarella balls
• Extra-virgin olive oil
• Balsamic vinegar glaze (optional)
• Flaky sea salt
• Fresh basil

Preparation:
On a serving platter, arrange tomato and peach slices, then burrata. Fill in spaces with cherry tomatoes and smaller mozzarella balls.
 

To Serve:
Drizzle with olive oil (and balsamic glaze, if using). Sprinkle generously with flaky sea salt, and top with fresh basil.