New Food Tuesday - Yorkshire Pudding
I tried to come up with new foods for New Food Tuesday but most of the foods I’ve never eaten are foods I am not willing to try. That would explain why I’ve never eaten them. So new foods will mostly mean new recipes, although someone was telling me about caribou on Saturday and I would like to try that if I ever get the chance.
Tonight at the Richmond house we’ll be dining on Black Bean Salsa Chicken and Yorkshire Pudding. The chicken recipe is one we were given at the diabetes class and the Yorkshire Pudding is courtesy of Emeril Lagasse, via my mother. She was raving about Yorkshire Pudding awhile back and reminded me again last night to try it. The title seems misleading to me because they really just look like popovers. Maybe it’s a British thing, I don’t know. We’ll give it a try.
Here is the recipe for Yorkshire Pudding. I’ll post the recipe for Black Bean Salsa Chicken when I get home tonight.
Yorkshire Pudding
Recipe courtesy Emeril Lagasse, 2001Scant 1 cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lardIn a bowl sift flour and salt together. Make a well in the center and add the egg and 1/4 cup of milk and beat together, gradually incorporating the flour and adding the milk as necessary to form a smooth batter but being careful not to over-beat. (Batter should be the thickness of heavy cream.) Allow batter to rest for at least half an hour. Preheat oven to 425 degrees F.Place a teaspoon of lard in each well of a 12 cup muffin tin or into individual Yorkshire pudding tins, and heat in the oven until very hot, about 5 minutes. Divide batter between wells and bake until risen, puffed and golden brown, 15 to 20 minutes. Serve immediately.
By the way, Luke will be eating a new food today too - zucchini!
*Update* I was behind on my grocery shopping and I only had time yesterday for Aldi. They had neither black beans nor fresh chicken breasts, so we ate pot roast and veggies with the Yorkshire pudding instead!
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December 18th, 2007 at 11:04 am
Lard? As in vegetable shortening? For some reason, it doesn’t sound appetizing…please share what it tasted like. I meant to tell you that we tried your corn casserole stuff and LOVED it!!! It was gone in a flash! — Despite the fact I forgot to put in the sour cream! LOL! Thanks for that recipe. Maybe I’ll try this one if I can figure out what lard is and if you say its tasty…
December 18th, 2007 at 11:08 am
I’ll be sure to let you know how it turns out. My mom said she uses vegetable oil instead of lard. That’s probably what I’ll use since I don’t keep lard around. But then who does nowadays?
December 18th, 2007 at 8:31 pm
Oh, I love Yorkshire pudding! And yes, very much like popovers, though when made with lard, they have a meaty flavor that butter or vegetable oil don’t provide. Have you made dutch baby pancakes or fruit clafoutis? They’re both made with similar thin, egg-rich batters.
December 19th, 2007 at 6:52 am
The Yorkshire puddings were really yummy! Very interesting to make. They are a little like deep fried popovers. Crispy on the outside and creamy on the inside. I did feel like the flavor needed a little more depth, which probably would have been accomplished with lard.
I’ve never had dutch baby pancakes or fruit clafoutis but they sound interesting. I’ll have to put them on the list to try!
December 21st, 2007 at 8:11 am
I guess Yorkshire pudding can be made also with the pan drippings from a roast beef, and that would definitely add flavor. I am glad you liked them.