Yorkshire pudding rounds out prime rib
Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
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Yorkshire pudding rounds out prime rib

It is tempting to look back on the past year as we ate, experimented with different flavours and, as a result, created recipes.  Every week was something new, and reflective of the season. As promised last week, our final recipe of 2011 will be a continuation of our prime rib feast with the accompanying popovers, or Yorkshire puddings.
As well, we have reprinted our favourite recipe of 2011 (Vegetarian Chili), in case you missed it, and need to do some experimenting of your own over the holidays. This will be great to eat after much indulgence! Cheers!

Preheat the oven to 500F;

Combine the flour, salt, eggs, and enough of the milk to make a stiff batter. Smooth out the lumps with a whisk and whisk the rest of the milk and the butter;

Let the batter rest at room temperature for 30 minutes;

Put the popover molds in the oven to preheat for 10 minutes;

Quickly open the oven door and brush 1 tbsp in each cup. Return to oven and give one minute to heat up;

QUICKLY pour in batter – using a pitcher is easiest. The batter should come ¾ of the way up the sides of the molds;

Bake for about 20 minutes, or until golden brown, turn down the oven to 300F and bake for 10 minutes more;
Serve immediately.

Notes: Pate a choux, popovers, and Yorkshire pudding contain eggs, but their ability to hold steam comes from gluten.  Essential to success is a heavy pan – the heavier the better. If using regular muffin tins, use two pans stacked inside of each other to retain the heat.
Heat a large, heavy pot over medium-high heat; add canola oil, and then add onion, carrot, celery and pepper; cook for 3-4 minutes or until just starting to brown;

Add garlic and cook a minute or so, then add all of the dried spices; cook to bring out their flavour, about 1 minute;

Add lentils, tomatoes and water, just to cover. Season well with salt and pepper;

Simmer about 20 minutes or until lentils are just cooked through;

Now add zucchini, mushrooms and beans; add more liquid if needed, and season again with a little salt and pepper;

Cook for about 10 minutes or until veggies have reached desired tenderness;

Serve over cooked brown rice.

Popovers
(aka Yorkshire Pudding)

Yields 16 popovers

  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 4 eggs
  • 2-2/3 cup milk
  • 1/2 cup butter, melted
  • Canola oil for the muffin tins

Vegetarian Chili with Brown Rice

  • 2 small cooking onions, diced
  • 2 small carrots, diced
  • 2 celery, diced
  • 1 red pepper, diced
  • 1-2 cloves Ontario garlic, chopped
  • 1-1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • Pinch (or more, depending on your taste) dried chili flakes
  • 3/4 cup green lentils
  • 1 large can of whole or diced tomatoes
  • Water, as needed
  • Salt and pepper, as needed
  • 1 zucchini, diced
  • 2 cups mushrooms, quartered
  • 1 can white kidney beans

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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