Williams Sonoma has a pan specifically designed for the purpose!
I think it was Mark Bittman who suggested preparing the pudding a day in advance, keeping it in the fridge until it's to be cooked.
Just a short note. Spent all Easter in Germany and yesterday ordered veal filled with salmon and meerrettich (horseradish, I think is a proper word in English) with potatoe bread. Dont ask!
It was anyway VERY tasty.
It was anyway VERY tasty.
I usually make my pudding about four hours before baking it. Next time I'll make it the day before.
How long do you bake in the muffin tin?
How long do you bake in the muffin tin?
Yes that is correct. Veal with salmon, can't find that combo in any traditional context.
This was a regional dish from Schleswig-Holstein in N Germany; nothing fancy invented by an up-and-coming masterchef.
Just be sure to beat the daylights out of the batter shortly before using it, you want to incorporate lots of air to make it puff up when cooked, since there is no other leavening.
Take the roast out of the oven and increase oven temp to 450F or higher, and put the muffin tin in while the oven heats up. Get the drippings from the roast, save the liquid part for au jus, but retain the fat. When the oven is hot take out the muffin tin and put a teaspoon or two of fat in each cup, and put back in oven for 5 or 10 minutes until smoking hot. Take the tin back out and quickly fill each cup about 1/3 to 1/2 full of batter and put back in HOT oven. Bake about 15 or 20 minutes then reduce heat to 350 -ish until done ( 10 more minutes or so). I like the crispy outside but still creamy inside, and they puff up like popovers!
I don't see the benefit of day before mixing, but then I've never tried it. Is it supposed to hydrate the flour better?
Second nezbleu's concoction.
We only have a beef roast once or twice per year, but Yorkshire pudding is de rigeur.
We only have a beef roast once or twice per year, but Yorkshire pudding is de rigeur.
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A great British breakfast today
Well, by end of the week we’re into left-overs. I had half a can of baked beans drying up in the fridge. Half a dozen left-over uncooked sausages in the freezer getting iced up. The last 3 slices & crust of stale bread that thankfully hadn't gone mouldy quite yet. A couple of tomatoes. The last few slices of bacon going a funny colour
and half a dozen eggs.
What can you make with this? - a British breakfast of course.
You throw it all in the wok with some olive oil (that’s the healthy part). You fry up the bacon, sausages and tomatoes. The bacon produces a lot of hot fat in the wok. Then you fry up the bread in the bacon fat. Then you fry up the eggs in what’s left of the bacon fat and try and embed any small bacon bits into the egg white as it solidifies. By this time all the fat has been absorbed into the food. Then you serve it with hot bake beans. Kids said it was particularly tasty. Can’t imagine why 😀
G
Well, by end of the week we’re into left-overs. I had half a can of baked beans drying up in the fridge. Half a dozen left-over uncooked sausages in the freezer getting iced up. The last 3 slices & crust of stale bread that thankfully hadn't gone mouldy quite yet. A couple of tomatoes. The last few slices of bacon going a funny colour
and half a dozen eggs. What can you make with this? - a British breakfast of course.
You throw it all in the wok with some olive oil (that’s the healthy part). You fry up the bacon, sausages and tomatoes. The bacon produces a lot of hot fat in the wok. Then you fry up the bread in the bacon fat. Then you fry up the eggs in what’s left of the bacon fat and try and embed any small bacon bits into the egg white as it solidifies. By this time all the fat has been absorbed into the food. Then you serve it with hot bake beans. Kids said it was particularly tasty. Can’t imagine why 😀
G
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The classic Jamie Oliver midnight breakfast fry-up for "me mates" after a night "out".
I'm partial to lard. I quit using "modern substitutes" many years ago.
Tonight's dinner is Pinto beans, Brussels Sprouts, and Filet Mignon.
Tonight's dinner is Pinto beans, Brussels Sprouts, and Filet Mignon.
So many leftovers recently that there's not so much time in the kitchen. Anyway, made a trotter that was the foot and hock, with a sweetened soy and chili simmering, with the finishing in a 450ºF oven to firm the skin. No pics, I was too busy eating. 🙂
The chicken was top notch. The Mrs. who turned her nose up at it this morning was asking for more partway through dinner.
Super easy. Coffee, coffee grounds, sugar, salt.
Super easy. Coffee, coffee grounds, sugar, salt.
Ribs tonight, they were on sale. Dry rub, slow cooked on the barbecue with indirect heat and hickory chips in the smoker box, then finished with a nice molasses based sauce. Sticky pig candy.
Spent a weekend i Prague with the fellas from our factory. Had a great time and tried out a lot of different kinds of beer, though I was the only NOT drinking lager all the time.
So here's a typical Czech disc: pork, with bread dumpings and sourkraut. It was VERY tasty, but sparing you all the gory details, the sourkraut caused me some unpleasant problems in the night ...
So here's a typical Czech disc: pork, with bread dumpings and sourkraut. It was VERY tasty, but sparing you all the gory details, the sourkraut caused me some unpleasant problems in the night ...
