Yorkshire Pudding

Yorkshire Pudding

If I could name the quintessential childhood recipe my mother made for me, one I begged for repeated, that dish would be Yorkshire Pudding.  With their golden brown crusty exteriors and delicate hollow centers my mouth would start watering the minute mom started mixing the batter.  Yorkshire Pudding was part of a traditional roast beef dinner, or on extra special occasions, Prime Rib, so my family had these only once or twice a year...but when she did make them it was a race to eat as many as fast as I could.

Over the years I've tried to describe Yorkshire Pudding to people who haven't tried them but mostly I only manage to convey what they're not.  They're not a muffin, biscuit, roll, souffle, pancake or bread.  Purists may call them a Popover because past dictates that Yorkshire Pudding is only Yorkshire Pudding if beef fat is incorporated but in my opinion Popovers do not come close to the texture or mouth feel of an authentic Yorkshire Pudding. It's what my mother called them and she was always right!

Historically, Yorkshire Pudding originated in Yorkshire, England in the mid 1700's.  Also known as batter pudding or dripping pudding, a shallow pan of batter was placed underneath a spit of roast beef or mutton, the fat and juices dripped into the pan, mixing with the batter and eventually rising to create a savory accompaniment to the meal.  The pudding would then be cut into squares and served with gravy alongside the roasted meat.  Over time ovens replaced the open hearth and muffin tins were substituted to make individual puddings.

Today Yorkshire Pudding starts as a thin batter poured into a pre-heated muffin tin containing a small amount of melted butter, then baked in a very hot oven.  Inside the oven something magical happens and the Yorkie's inflate, growing more and more puffy until they begin to resemble crispy, golden balloons.

The steam trapped inside creates a silken middle with delicate custard-like strands which are perfectly absorbent for sopping up delicious beefy gravy.
 

Ingredients:

1 cup all purpose flour  (Using the right flour is very important. Ironically if you use self-rising flour they will not rise!)

½ teaspoon salt

3 eggs

1 cup whole or 2% milk

¼ to ½ stick of butter divided into 12 pieces (about the size of a 1/2 pat)

Muffin or Popover pan

Cookie sheet larger than muffin pan**

**IMPORTANT:  Make sure to put the muffin pan on a cookie sheet while baking to catch drips, otherwise smoking may occur and in the worse case scenario a fire could start on the bottom of the oven.  Trust me you do not want this, nothing ruins a dinner party faster having to call the Fire Department!

Directions: 

Pre-heat oven to 400 degrees.

In a large mixing bowl (preferably with pour spout) add flour, salt, milk and eggs.  Beat with electric mixer for 1-2 minutes to make a thin batter.  (Tip: batter can be made in advance and may rise better if it's allowed to rest outside the fridge for up to 1 hour.)

Prepare muffin pan - Lightly grease muffin pan with the wrapper from a stick of butter. (Tip: do not use cooking spray or Pam as this will cause Yorkies to stick unmercifully.)  Place one piece of butter into each muffin cup and set in the oven atop a cookie sheet.  The butter will melt fast so stand by and remove the pan as soon as butter is liquified.

Working quickly to keep the muffin tin hot as possible, pour or ladle batter into each muffin cup about 2/3's full.  Place on middle rack of the oven and bake for 25-30 minutes.  Avoid opening the oven or slamming cupboard doors while baking as the Yorkshire Pud's are oh-so sensitive to collapse.

Before

After!

Yorkshire's are best served immediately with gravy and/or butter but if you're lucky enough to have some leftover they make for a wonderful breakfast with jam and powdered sugar!

This blog is dedicated to my beloved mother on what would have been her 80th birthday.  Rest gently mom, I love you.

Turkey and Dumplings

Here's an easy recipe for the copious amount of turkey and trimmings you most likely have leftover from your Holiday meal.  This turkey and dumplings is the ultimate comfort food and is very flexible...use whatever leftover vegetables you have on hand or use frozen peas and/or carrots like I did.  Combine veggies with shredded turkey and leftover gravy, heat and pour over steamed dumplings simply made with everyone's favorite pantry staple, Bisquick!


For the dumplings:

2 cups Bisquick
2/3 cup milk
12" skillet with tight fitting lid
Metal steamer basket

Combine Bisquick with milk to form a soft dough.  Place a metal steamer basket inside a 12 inch skillet, fill with water to just below the bottom of the steamer basket and bring to a boil.  Spray steamer basket with Pam.  Using a large spoon also coated with Pam, drop the dough directly onto the steamer, making 4-6 dumplings.  Cover skillet and steam for 5-10 minutes.  They're done when each dumpling is pillowy soft, dry to the touch and a toothpick comes out clean when stuck in the middle.

Now all that's left to do is mix shredded turkey, gravy and veggies in a small saucepan.  Heat on medium to piping hot.

To plate, place a dumpling in a shallow bowl and top with the gravy mixture.  Enjoy!

Shrimp and Grits

If you love shrimp and are looking for a new way to eat them, I have the recipe for you.  Grits aren't that popular in California but people familiar with Southern cooking know they make a versatile side dish, going equally well with breakfast or dinner.  Here the grits serve as a velvety base for sauteed shrimp smothered with a spicy gravy.  Serves 4.

Grits:
3 1/2 cups water
3/4 teaspoon salt
3/4 cup quick cooking grits (the brand I use is Albers)
1 tablespoon butter

Bring 3 cups of the water and salt to a boil.  While stirring, mix in the grits and adjust heat to low.  Keep stirring until grits come together, cover and let sit for 5-6 minutes.  After this point, alternate stirring and adding the rest of the water a little at a time.  This step should take another 5-6 minutes. Finish with butter. The grits should be glossy, creamy and be the texture of risotto or loose mashed potatoes. 

Shrimp:
1 lb medium-large shrimp (26-30 count), peeled and cleaned
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper
2 tablespoons bacon fat (substitute butter or olive oil, if desired)
1 tablespoon minced garlic
1/4 cup wine or chicken stock

Combine Cajun seasoning, paprika, oregano, salt and pepper and sprinkle over both sides of the shrimp.  Heat fat over medium heat in a 12" skillet (preferably cast iron).  Add the shrimp and garlic and cook about 1 1/2 minutes per side.  Add the wine or stock to plump the shrimp and help de-glaze the pan.  Remove the shrimp and keep warm.

Gravy:
2 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup half and half
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Salt and pepper

Mix the butter and flour together in a small bowl until all the flour grains are covered by the butter.  Over medium heat, add this mixture to the pan drippings, stirring with a whisk or wooden spoon.  Keep stirring until you have a thick paste the color of peanut butter.  This step cooks the flour and ensures the gravy will be smooth.  Don't rush it, it will take around 4-6 minutes.  Raise heat to medium and slowly whisk in stock and half and half.  Bring to a boil, reduce heat to low and cook until thick and bubbly.  Mix in Worcestershire sauce and Tabasco.  Adjust seasonings with salt and pepper.


To serve, place heaping spoonfuls of grits into large bowls, top with shrimp and gravy.  You can easily round this out by serving with a vibrant green vegetable like broccoli, asparagus or even swiss chard.  Enjoy!