Andy Ticer and Michael Hudman met as rivals on the basketball court when they were in sixth grade, found common ground in their families' lavish food-centric Italian celebrations, and by their freshman year of high school, started scheming about what their first restaurant would look like. The now James Beard Award-nominated duo's latest addition (alongside Andrew Michael Kitchen, Hog & Hominy, and Porcellino's Craft Butcher in Memphis, and Josephine Estelle in New Orleans) is Catherine & Mary's, which they tout as a celebration of Tuscan and Sicilian grandmother cooking, married with Southern sensibilities and ingredients.
One of the highlights of the brand-new brunch menu is a gloriously puffed-up Parmesan, Fontina, and country ham-studded Dutch baby that arrives at the table to a chorus of oohs and aahs, then gets hit with an aromatic kiss of lemon juice and fresh horseradish. Ticer and Hudman advise that it might be wise to do a dress rehearsal before inviting the whole dang family over to meet the baby, but it's a pretty simple technique once you've got the hang of it.
Ham and Cheese Dutch Baby
Photo by Kat Kinsman
Recipe courtesy of Andy Ticer and Michael Hudman, co-chef-owners of Catherine & Mary’s in Memphis
¼ cup flour
Pinch of salt
¼ cup milk
2 tablespoons butter
2 tablespoons grated Parmesan cheese
4 tablespoons chopped ham
2 tablespoons grated Fontina cheese
Juice of 1/4 lemon
Horseradish, to grate
How to Make It
Preheat oven to 500°F. Combine eggs, milk and Parmesan. Sift flour and salt then, mix the wet into dry by whisking.
Place butter in a heavy 10-inch skillet and place on stove over medium heat. Render ham until it becomes crispy, about 2 minutes. Add butter to the pan, watching for it to just begin to foam. Add the Dutch baby batter to the pan and grate the fontina on top. Add the pan to the oven and bake for 8-10 minutes, until the pancake is puffed and golden.
Remove pancake from oven and garnish with a squeeze of fresh lemon juice and grate of horseradish.