I found this recipe and wanted to try it. I'll also be honest and say that I over cooked this but you can't learn if you don't post the good, the bad and the ugly
All Recipes you see here have been taken from others.
http://www.simplyrecipes.com/recipes/classic_english_toad-in-the-hole/Basically this is sausage and Yorkshire pudding, and you know I'm crazy for Yorkshire. But to have this dish you also need gravy. So just for "T" we will make a veggie gravy
Yorkshire, I have posted before.
Measure the eggs,
Same amount of milk, question for the pro's. I used 1%, does this matter?
Pinch of salt and blend until foamy and let sit.
Mr. "T"s Gravy. (COOK'S ILLUSTRATED)
INGREDIENTS
1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery, chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion, chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Salt and ground black pepper
INSTRUCTIONS
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. I just chopped it up.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
I just chopped it.
Cook it down. When everything was soft I mashed it.
Add the flour and keep cooking.
Add the broth and skim the junk
While that is simmering back to the Pudding.
Equal amount of flour sifted into the liquid.
Blend.
Strain and blend some more.
Here is where I went wrong
. I pre-over cooked the sausage. I am just showing the layout here.
Got some Bacon Fat
Heating dish and melting down the bacon fat.
Salute and batter into the over. 475F
Still going.
Out of the oven.
I didn't show straining the gravy but it needs be cooled strained. I simmered again and skimmed anything left on top.
Here is my plate.
Thanks for viewing.
CDN
