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Tuesday, December 2nd, 2008
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1:56p - Yorkshire Pudding
I have been hearing about Yorkshire pudding ever since I became obsessed with Dr Who, and started learning everything I could about England, especially their foods. I was a bit indimidated when I first decided to try my hand at this dish - but the results were supper easy and really yummy.
This dish is best made with some form of meat (preferably a beef or pork), however for the vegetarians on my list I had great success using a bit of butter and clove in place of the meat drippings.
* 1-1/3 cups eggs
* 1-1/3 cups milk
* 2/3 pinch salt
* 1-1/3 cups all-purpose flour
* 1/3 cup pan meat drippings
Beat eggs in bowl, then add milk and combine until smooth.
Add this mixture to the flour and mix again just until smooth.
Cover batter with cling wrap and place in the fridge for an hour
Pre-heat oven at 425 for 10 minutes
But drippings (or butter) into tins - basically you only need enough to cover the bottom of each recess in your tin.
Place the tin in the oven for ten minutes to get hot (at this point the only thing in the tins should be the drippings.)
Pull the tins out and fill each recess 3/4 of the way with your batter.
Cook for 15 - 20 minutes (or until they get tall and golden)
We really liked this dish - I had it with a bit of pork tenderloin and D had it with buttered mushrooms over top (ok I admit it, I had a bit of the mushrooms as well.)
It was yummy (D couldn't get enough) and easy to make.
current mood:  accomplished (1 comment |comment on this)
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2:09p - Pork Tenderloin
Pork Tenderloin
Garlic
Cracked Black Pepper
Basil
Pre-heat to 350
First cut the meat as though you cutting it for sandwiches, but don't cut all the way down - it should still be connected at the bottom. When you're done you should have a single piece of meat with several cuts running across the width.
Rub fresh (or jarred - but powder not recommended) into each groove you've created, and then add a bit of basil to that.
When you're done pull the whole thing back together and roll in cracked black pepper to coat (Shake off excess) and sprinkle a bit of salt on top.
Bake for 20 minutes or until done.
current mood: accomplished (1 comment |comment on this)
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2:20p - Buttered Mushrooms
* 2 tablespoons butter
* 16 ounces sliced mushrooms
* 1 tablespoon dried basil
*6 tablespoons dried Parsley
*1 teaspoon dried sweet marjoram
*1/2 teaspoon dried thyme
*1 tablespoon dried tarragon or Oregeno
* 1 clove garlic, finely minced
* 6 green onions with about 3 inches of green, thinly sliced
* 1/3 cup dry white wine
* 1/2 teaspoon salt, or to taste
* Dash pepper
* 2 cloves of garlic
In a saucepan over medium heat, melt butter; add sliced mushrooms and the herbs. Sauté, stirring frequently, for about 6 to 8 minutes, or until mushrooms are tender. Add remaining ingredients and cook for about 5 minutes longer, or until there is very little liquid left in the pan. (Though I would take into consideration which dish you are serving this with - the liquid left makes a wonderful gravy with the mushrooms should you need it for something like Yorkshire Pudding.)
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