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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Yorkshire Pudding

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In my early years, growing up in London was really a scary time for me. I came from a whole different world where everyday life as I knew it was turned up side down. As time went by, and I had to adapt, I watched my mom make a different style of food that I wasn’t used to seeing her make. You see she grew up in England, and now that I was living there too. I found that this new style of food was different but really good. Now I can tell you, being a kid, there were some foods I just wouldn’t touch. They just seem to gross to me then, but there were some, like this one. Yorkshire Pudding was always served with roast beef, roasted potatoes, and gravy. Sundays, dinner was always on the table early. I do remember this strange muffin looking thing that they served with this meal. I would watch my auntie make it, and memorize every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into gravy. I’d say it’s more like a popover. I do remember taking my first bite. The bread lover that I was, well I was hooked. I think the reason I still remember this recipe to this day is because how easy the ingredients were to remember. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit, because I knew when Steve tried this, he would love them as much as I do. So I mentioned  it was a cup, a cup, and a cup, well I’m upping it to 4 cups of each ingredient. In a large bowl I add the eggs and milk. next, I slowly add the flour whisking constantly, until all the flour is just combined. The batter my be a bit lumpy, but that’s alright. Place the batter in the frig for about and hour to rest. I’m using a large muffin tin here. In each one place vegetable shortening. Place in a 450 degree oven until the shortening is bubbling hot. Then ladle in the batter. Place right back into the hot oven, do not open the door, and let cook for about 20-25 minutes. That’s all there is to it. Let them cool, just enough so you can handle them, before trying to take them out of the muffin tins. You want to eat these hot.

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Prep time; 5 minutes
Oven Temp: 450 degrees
Cooking time: 20-25 minutes

Ingredients:
4 cups of all purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening ( depending on how many your are making, you’ll need 1 tablespoon in each muffin holder)

Directions:
After you whisk the milk and eggs together, then slowly combine the flour by whisking it in slowly until it’s all just combined. Place the batter in the frig to rest for about an hour. Have oven set on 450 and place a 1 tablespoon of vegetable shortening in each one. Place the muffin pan into the oven, with the shortening in them, to get the oil really hot an bubbly. Then ladle in the batter about 3/4’s full. Place the muffin pan back in the oven to cook for 20-25 minutes. Take the Yorkshire Puddings out of the muffin tins as soon as you able to handle them. You want to serve them while they are still nice and hot.

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Cheesy Pull Apart Bread

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This Cheesy Pull-Apart Bread couldn’t be easier to make or more delicious. First, start out with a boule. That’s just French for “ball”. Place the boule on a rimmed baking sheet lined with parchment paper.

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Now for its close-up. You won’t believe how good this is.

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Cook Time: 35 minutes
Equipment: Rimmed baking sheet, parchment paper

Ingredients:
1 2-pound boule (round French loaf of bread)
1 cup (2-sticks) unsalted butter, room temperature
1/4 cup sun-dried tomatoes, finely chopped
3 cloves garlic, grated
4-ounces cream cheese room temperature
1 cup Parmesan cheese, grated
1/2 cup shredded Mozzarella cheese, reserved for the top
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5  fresh basil leaves, finely chopped

Directions:
Preheat oven to 350-degrees F
Place the boule (round loaf of French bread) on a rimmed baking sheet lined with parchment paper score the bread, in a criss-cross pattern, almost all the way through.

In a large bowl, add room temperature unsalted butter, grated garlic, softened cream cheese, finely chopped sun-dried tomatoes, freshly grated Parmesan cheese, grated garlic, kosher salt, freshly ground black pepper and finely chopped basil leaves. Mix to combine. Stuff all the bread crevasses with the filling.

Place the baking sheet, just below the center position. Bake for 20-25 minutes. Remove the bread from the oven. Turn the oven off. Sprinkle the top with shredded mozzarella cheese. Place the boule back into the hot oven, keeping a close watch for another 1-2 minute longer allowing the cheese to become gooey and delicious.

Notes:
If you are using a smaller loaf, you will need to cut back on the amount of cheese and other ingredients you use.

Serve hot. Perfect with a side of marinara sauce.

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Cheesy Buttery Garlic Ciabatta Bread

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This is so simple to make but so delicious to eat. Most importantly is to get a really good loaf of bread.  I start out with 1 stick of unsalted softened butter. To that I add 2 cloves of grated garlic, 2 tablespoons of fresh chopped Italian flat leaf parsley, 3 tablespoons of grated Parmigiano-Reggiano cheese, a pinch of kosher salt, and 1 teaspoon of black pepper. I mix all this together until everything is combined. I slice a whole loaf of Ciabatta bread down the center and spread this buttery goodness of each half.

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Place both halves back together.

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Now I wrap the whole loaf in foil and bake at 350 degrees for 35 minutes.

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After the 35 minutes is up, unwrap the bread and spread around 8 ounces of grated Mozzarella, and 4 tablespoons of grated Parmigiano -Reggiano cheese on each half and place the bread underneath the the broiler, on the middle rack, with the oven cracked open. When the cheese is bubbly and golden brown, it’s done. Image

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Semi- Homemade Biscuits

This had to be one of the easiest ways to make your own biscuits ever. Now there are only 6 ingredients in this recipe. I do use Bisquick mix because everything is already measured out for you in the box.

1- 4 cups of Bisquick mix

2 -1 cup of Sprite or 7-Up

3 -1 cup of plain Greek yogurt at room temperature

4 – 1/2 a bar of room temperature cream cheese ( 4 ounces )

5- 1/2 cup or 1 stick of unsalted room temperature butter

6 – a pinch of kosher salt

Directions:

Melt the butter and pour into a 9 x 13 pan. Mix all the wet ingredients and the salt together.Finally add the Bisquick mix slowly and do not over mix. Dough will be sticky. Flour your surface and rolling pin. put some flour on top of the dough so it is easier to roll out. Roll the dough to about 1/2 inch thick and then cut them out to place into your melted butteredImageImage baking pan. Bake at 425 degrees for 10-12 minutes. Brush a little melted butter over the top when they come out. I promise you that these biscuits are ones you’ll be  making over and over again.

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