Saturday, July 3, 2010

What's for Dinner? Stuffed Yorkshire Pudding, Broccoli Puree, Pan Roasted Italian Sausage and Crunchy Kale with Bacon

Yorkshire Puddings made by whipping 3 eggs with the same volume of milk, letting stand for 10 minutes after mixing. Then, added in the same volume of flour (as the eggs) and whatever seasonings you like. Baked in the hottest your oven can handle.
I added in some caramelized onions and sauteed spring turnips and mushrooms as a nice scoop on top of the baking puddings in the last 5 minutes of cooking.

Broccoli Puree: 1 head of broccoli steamed above water (so as to not get to wet)pureed with butter, s&p and a splash of milk - and that's it! Good and simple!

Nice Italian turkey sausages browned all over for flavour!

The kale was started with crisping lardons (bacon in slivers) in a large pot, then reserving the fat and crisping up the chopped kale for about 20 minutes. Had I wanted it wilted, it would have only taken 8-10 minutes, but the crunchy was a nice change. After seasoning, the bacon was sprinkled over top.

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