Wednesday I decided to try making roast with Yorkshire Pudding. Roasted potatoes, carrots, onion, and asparagus on the side, and we were good to go! It was sooo yummy! The Yorkshire pudding was a new twist to an old favorite of mine. (roast, potatoes, carrots, and onion) There's really not a way to describe it, cause I haven't had anything like it before. I tried describing it like a somewhat dry, firm custard, but that completely defies the definition of a custard. My husband said it was like a savory bread pudding, but it wasn't at all soggy, and wasn't really very eggy, so that doesn't work either.
Intrigued yet? :D It's super simple to make. You can even make it without the roast, it just won't have the flavor from the roast juices. You simply heat the juices (fat) drained off the roast (and/or oil to make 1/4 cup) in a square pan in a 450 degree oven. While that's heating, mix up 1 cup milk, 1 cup flour, 2 eggs, and 1/2 tsp salt. Pour that into the hot fat in the pan, and bake for 18-20 minutes, or until it's puffy and browned. Then, enjoy!
(I'd share a picture with you, but I'm the one that never thinks to take pictures until it's too late. Maybe next time!)
Hehe, I made a roast Wednesday! It was an elk roast with potatoes, carrots, onion, and celery. I used the fat drippings to make a light gravy. The Yorkshire pudding sounds interesting..and the fact that you mentioned trying something new reminds me that I wanted to make some granola. Love you!
ReplyDeletemmmm, I'll have to try that! I made a pork roast this week, threw it in the crock pot on top of potatoes, carrots, and onion. mmmm :) Meant to try making that polenta you told me about, made corn bread instead :P I'll try it soon.
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