Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard to make at all, they just take a little bit of time and planning!
Traditionally they are served with roast beef but go well with any meat or poultry dish.
2 cups of all purpose flour
2 cups of milk
1 teaspoon of salt
Break the eggs into a large bowl.
Using a wisk, beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.
Heat oven to 400F.
You have choices as to what kind of cooking vessel to use to cook the puddings off. Muffin tins, bread pans or even cake pans work well.
Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.
Pour a tiny amount of canola oil to cover the bottom surface of the pans.
I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess at the bottom of the oven. Place the pans into the oven to heat for 10 minutes.
I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.
Leaving the pans in the oven fill them half full with batter. Bake for 25 minutes.
Mother’s Day has always been about the food and the most amazing meals. As the years have gone by my dishes have gotten more and more elevated. Now Mother’s Day is one of the most anticipated days on my food calendar!
This year is no exception.
Perhaps Mother’s Day is so great for food because there isn’t the pressure of traditional holiday menus. So on Mother’s Day you can experiment with dishes. Maybe you’ll even start some new traditions.
My Mother’s Day menu changes every year but one thing remains the same. Amazing dishes full of flavour!
This year I went with a varied menu of beef, vegetables, salad and seafood. I found some succulent crab legs that I couldn’t pass up. They were the perfect addition to the menu. And of course, no Mother’s Day meal would be complete without a incredible dessert.
I started with marinating thin strips of beef in a combination of soya sauce, maple syrup, crushed garlic, brown sugar and a pinch of cayenne pepper. I let those sit for an hour. To weave them on the skewers I just folded the meat back and fourth into neat little stacks. I stuck the skewers through the center of each stack and pulled the beef from the top up the length of the skewer. If you can get the rouladen cuts of beef these work perfectly and saves the work of thinly slicing the beef. If you can not find the rouladen cut chose a nice steak. Pop the steak into the freezer for 30 minutes before cutting. This makes for an easier job of achieving nice thin strips.
After you are done with the beef put the shrimp on to skewers. Run the skewer through the tail section then the head section for a nice snug fit.
In a small sauce pan place a few cloves of crushed garlic, a squeeze of lemon and 1/2 to 3/4 cup butter. Heat this on the side burner while you are grilling. You can use this to not only baste the shrimp as they are grilling but to dunk the finished crab into.
Set your BBQ to medium heat. Start with the crab legs. I cooked them from frozen. Just set them on the grill and give them a flip every once in a while.
After about 10 minutes you can add the beef and shrimp skewers. I added a few baby sweet peppers and lemon wedges that were drizzled with a touch of oil to the grill.
Grill everything for another 10 minutes, basting the shrimp with the lemon butter.
Place the butter on a hot mat on the table. Remove everything to a large platter to be served family style with fresh salads and crusty bread.
We have the perfect dish to finish off any Mother’s Day feast.
Grilled pineapple topped with Nutella, freshly whipped cream and strawberries. Topped off with a few nuts to add a bit of crunch to this light dessert.
To prep the pineapple cut the top and bottom off. Stand the pineapple up and from top to bottom cut off the skin. Now you can cut it into nice thick slices. Place on the grill cooking until it has nice sear marks and has become tender. Remove to a platter.
While still warm add generous dollops of Nutella to the slices. Top with whipped cream, slivered almonds and fresh strawberries.
For the second month of The Canadian Food Experience Project our focus is A Regional Canadian Food. Seeing I am a very proud Alberta girl it only seemed a given that I would go with Alberta Beef.
The province has over four and a half million head of cattle, compared to the population of roughly 3.931 million people we are out numbered by cattle. Agriculture has a significant position in the province’s economy with 44% of all Canadian beef being produced in Alberta! 44%. That is huge. Alberta is the largest cattle producing province in Canada. We export 35% of our beef to the United States and other countries.
I cook a lot of beef. My cousins all had 4H cattle growing up and my dad was a huge foodie with an fantastic backyard BBQ. When we had company over beef was always on the menu.
It is extremely versatile and you can prepare it 1000 different ways.
Below is just a small sampling of some of the beef dishes I love to create.
1 beef roast
2 cups of water
1/2 cup of soy sauce
2 tablespoons of Italian seasoning
1 tablespoon of dry onion flakes
1 tablespoon of granulated garlic
pepper to taste
2 bay leaves
Place roast in a slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until the beef is fork tender. Remove from the cooker and shred. Strain broth, skim of fat. Pour broth into small cups for dipping.
Using crusty rolls make the Beef dips with topping of your choice. I love a bit of sauteed red peppers and a bit of german butter cheese.
If you ever find yourself in Alberta, try the beef! Not only are you supporting the local economy you will be enjoying some of the best beef in the world!
We are growing everyday! Now 81 participants strong! Please do check out the food scene across Canada by tuning into the Canadian Food Experience Project. A round up of the projects posts will be available here on the 14th of July. We’d love to hear from you. Thanks for stopping by.
The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.
It is a Grill Pro propane smoker. The interior has 3 shelves so you can smoke a fair amount of meat or fish at one shot.
The next step in my smoked meat journey is the Beef Brisket.
Like the slow smoked pork, this is something I again have only seen on television, never having tried the authentic thing.
With a quick call in to the butcher shop and a stop at the bulk spice section we were ready to rock and roll.
Wanting to keep things very simple the first time out I decided that the beef would be rubbed with spices and head straight into the smoker. In doing my research I discovered many different techniques that are used for the brisket. Some brine the beef, some rub and then wrap the brisket to sit in the spices overnight.
I know when ever I am first trying out a recipe or technique I keep it simple and straight forward. Once you learn the basics you can then have fun experimenting.
The rub for the brisket.
onion soup powder
Combine and rub well onto the entire surface of the brisket.
I did not write the measurements down, it was an after thought. As were the before pictures. I slept in far later then I had hoped that morning and was in a rush to get the beef into the smoker. When you are cooking for 15 – 18 hours, starting on time is important. It was a fantastic rub, the only changes would be slightly less mustard and a touch more brown sugar.
When picking your brisket make sure it has a nice layer of fat across the top, also known as the fat cap. You can trim it if you find it too thick. Also look for nice marbling throughout the meat. This all contributes to the tenderness of the finished brisket.
It was on the smoker for a total of 15 hours. A combination of apple and cherry wood chips were used. Liquid was used, I started off with red wine and finished with water.
My magic number for the brisket was 185 degrees when it was pulled and wrapped after it came out of the smoker. This continues the cooking process and also allows the meat to absorb all of the juices making making the brisket even more tender.
It was smoky and delicious. Very different from the slow smoked pork. It was tender and addictive. There was a tang from the peppers and mustard. Perfection. For the first time out, I was very very pleased. I can not wait to get another to experiment with. Really the fun has only just begun.