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Have your pudding, and eat your meat too

This recipe was recommended to me, and as soon as I saw it, I had to move it to the top of the queue. And not just because I was too lazy to come up with anything else on my own.

Mostly, the breakfast Yorkshire pudding recipe won me over with bacon, a limited ingredient list, and, of course, a specific skillet size. Like last week, it did say 10 inches, but I was hoping that 9 inches would work Spoiler: It was fine.

Yorkshire pudding with eggs ingredients.

Aside from the skillet size, I pretty much obediently followed the recipe from Serious Eats. Since I was using a slightly smaller dish, I did start checking the oven a little sooner, but unlike last week, the change in size didn’t seem to affect the cooking time.

Overall, I frickin’ loved this recipe.

I am glad I read it the night before I planned to make the Yorkshire pudding, because the batter should be made the night before (and up to three nights before). It was really quick, so it wasn’t a problem, but it would have been had I checked it Saturday morning.

My only two notes for the next time (or, more importantly, for readers):

  • The recipe recommends cooking the bacon for about 8 minutes before adding the batter. It didn’t look quite done so I did it for a minute or two longer … but I didn’t realize that much of the bacon would continue to cook slightly in the oven, so it was quite well done and this is coming from someone who likes her bacon extra crunchy. Next time, let it cook for 8 minutes (or until mostly done) and call it good enough.
  • Honestly, and this is just a taste thing for me, I would skip making the fried eggs to serve on top, and instead use the optional Hollandaise sauce that I skipped. I enjoy a fried egg just fine, but it’s nothing special to me (unless served on top of fried potatoes with hot sauce), and I also frickin’ love Hollandaise. I should have included it, but it was optional and I was lazy. But for my tastes, I’d rather enjoy this bread-y treat with an eggy sauce than with just eggs.

The only other thing I know for next time is that there will be a next time.

Eggy pudding with 2 eggs. So good, but so lacking in Hollandaise.

Here’s what I did:

Ingredients 

  • 3 large eggs (plus 4 more for serving, if desired)
  • ~¾ c. flour
  • ~½ c. plus 1 T. whole milk
  • ~1 ½ T. water
  • ½ t. salt
  • 8 oz. bacon, diced (I used kitchen shears)
  • 2 oz. grated Parmesan (optional, but not for me)
  • Hollandaise sauce (optional, but not for me in the future)

Directions

Combine (3) eggs, flour, milk, water, and a half teaspoon of salt in a medium bowl, and whisk until a smooth batter is formed. Refrigerate overnight (and up to three days). Remove from refrigerator during preparation.

Heat oven to 450 degrees.

Meanwhile, heat the 9- to 10-inch skillet on the stovetop. Once warmed, add the diced bacon. Cook over medium heat, stirring frequently, until crisp and mostly browned, about 8 minutes (don’t overcook; it will continue to cook a bit in the oven).

Pour prepared batter into the skillet once bacon is ready and immediately transfer to oven.

Bake until the batter is puffed, and deep brown and crispy, about 20 to 25 minutes (I started checking at 15 minutes for my 9-inch braiser; it was fine but best to err on the side of caution and check earlier if using 9-inch skillet).

About 5 minutes before pudding is ready, sprinkle on the Parmesan (if using). At about the same time, begin to prepare the (4) fried eggs to your liking (if using) and/or the Hollandaise sauce (if using). Enjoy!

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Bless you, bing bread

As I scoured for recipes that may work in my little Le Creuset, I was so grateful to come across the first one that I noticed that specified an exact size for a skillet. Now, sure, it said 10 inches, but 9 inches is close enough for comfort.

So, I tried my hand at bing bread.

Bing bread ingredients.

In addition to its specified size, it is bread (good) stuffed with potatoes (good), scallions (good), bacon (amazing), and cheese (amazing), and then slightly fried and also baked. It was also supposed to incorporate sesame oil, which I love, but I forgot to put it in the rolled-up dough, and stupidly thought it’d be OK to add it with the frying oil. Don’t do that. It didn’t ruin it, but it didn’t help any either.

If I make it again, and I will make it again, I will be remembering to brush the dough with sesame oil and skimping on the frying oil. Also, I need to remember that a smaller pan is going to reduce cooking time.

Since this makes two bread rounds, I was lazy and made one in my Le Creuset and the other in the 10-inch Lodge skillet, and (I am loathe to admit) the larger pan definitely worked better. However, I think it’s mainly because I failed to account for the fact that smaller pans could cook faster.

While the fried side of both definitely looked a bit charred, they both ended up tasting just fine. I think the extra oil mostly made the edges a little chewier, but it didn’t taste burnt at all. Proof that presentation isn’t everything, especially when you have bacon and can top it with sour cream butter.

Deliciously decadent. And not too burnt.

Here’s what I did, following the thankfully specific Bon Appetit recipe:

Ingredients

  • 2 ¼ t. active dry yeast (1 package)
  • 2 T. plus 2 t. honey, divided
  • 2 ½ t. salt, divided
  • 2 c. plus 2 T. warm water, divided
  • 4 c. all-purpose flour, plus more for coating
  • 1 large potato, baked and diced
  • 3 T. vegetable oil, divided
  • 1 lb. bacon, cooked (I baked mine on a grate) and diced
  • 2 T. toasted sesame oil, divided (sort of optional since I mostly forgot, but it is delicious)
  • 8 oz. white cheddar, grated (about 2 c.)
  • 1 bunch scallions, thinly sliced
  • 1 T. soy sauce
  • 2 T. sesame seeds, divided

For sour cream butter (not strictly necessary but recommended)

  • 1 stick butter, room temperature
  • 2 T. sour cream
  • Scant 1 t. salt

Directions

Combine the yeast with the 2 T. honey, 2 t. salt, and 2 c. warm water in a large bowl, and whisk to dissolve the honey. Let sit until the yeast activates and becomes foamy, 5 to 10 minutes. Add 3 c. of water and mix with a wooden spoon until a dough begins to form, adding flour (up to about another cup) until a shaggy ball begins to form. Cover and let rise until doubled, about 50 to 70 minutes.

Meanwhile, prepare the bacon and potatoes if you haven’t already (I did mine early and just chopped while I waited). Also, while waiting, whisk together the soy sauce, 2 t. honey, and 2 T. water in a small bowl until the honey is dissolved.

Heat oven to 400 degrees.

Once dough has doubled in size, gently push it down and transfer to a floured surface, kneading and adding flour as necessary until a sticky, smooth dough is formed. Divide the dough in half, and cover one half in plastic wrap so it doesn’t dry out while you prepare the first.

Roll out the half of a dough into about a 13-inch round that’s about ¼ inch thick. Brush with 1 T. sesame oil (don’t forget!), and then sprinkle on the round half the potato, bacon, cheese, and scallions. Roll dough up like a jelly roll, and then pinch ends and seams together to seal. Then, squeeze and press from the center toward the ends to elongate the roll slightly and even out the thickness. Then, starting from one end, coil like a rope to form a large spiral. Flatten the spiral to form a 9-inch round.

Cover the round and repeat with the remaining dough, using up the rest of the sesame oil, potato, bacon, cheese, and scallion.

Heat a 9- to 10-inch cast iron skillet over medium heat. Add 1 T. vegetable oil, swirling to coat. Carefully place one spiral in the hot skillet, and brush with the soy glaze. Cover with lid (or aluminum foil) and cook until the underside is golden brown between 5 and 10 minutes. Uncover and carefully flip bread over. Brush the browned top with soy glaze and sprinkle with 1 T. sesame seeds. Transfer to oven and cook, uncovered, until underside is also golden brown, about 15 minutes. Remove to wire rack and let cool 15 minutes.

Repeat with second round (or use 2 9- to 10-inch skillets), and don’t forget the glaze and seeds. Once cooled, cut into wedges and serve with sour cream butter, which can be made ahead, and enjoy! To make butter, whisk 1 stick room temperature butter, 2 T. sour cream, and scant 1 t. salt.

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Mustard mashup with smashed potatoes

Week two brings another test of what my little Le Creuset can hold.

And once again, I turned to Jamie Oliver’s wonderful “5 Ingredients” cookbook. So, I know, I know, I keep going on about it, but this week especially demonstrates how versatile and useful it is. Because, scandal, I used way more than 5 ingredients in this list. In fact, I mashed up two recipes, and then still added more. I’m calling it a mustard chicken mashup.

Mustard chicken mashup ingredients.

In doing so, I also tested the limits of the 9-inch braiser.

Tl; dr, I might have gone a tad overboard, but it all still worked out.

If you have a 10-inch skillet, this will be fine; if you are using a 9-incher, perhaps do scant amounts or stir very carefully.

As its name suggests, this recipe has some mustard and chicken. It also has some veggies, some cream, and Worcestershire. I stole the carrots and Worcestershire sauce from a 5-ingredient beef recipe that also called for mustard, but the chicken recipe sounded easier, and creamier.

And aside from some careful stirring, it all worked out really well. My only regret, actually, is that the stone ground mustard was rather mild and I had hoped for it to be stronger. If you love mustard like we do, I recommend getting a stronger mustard or mixing stone ground and Dijon mustards. I liked the way the stone ground looked mixed with heavy cream, but I wanted more of a kick.

Other than that, it was a perfectly wonderful and quick two- to three-serving dinner, especially when served with the smashed potatoes my sweetie made in our new Instant Pot. I also thought about serving it with rice, but potatoes were perfect; plus, then I get to have a mashup and smashed potatoes.

Easy as pie, but tastes like creamy mustard. Noms.

Here’s what I did:

Ingredients

  • 1 lb. chicken, sliced into thin strips
  • 1 carrot, thinly chopped
  • 1 onion, thinly sliced
  • 6 oz. Brussels sprouts
  • ⅔ c. heavy cream
  • ½ c. water
  • 1 T. Worcestershire sauce
  • 2 T. stone ground mustard (or to taste)
  • Pepper, to taste
  • Olive oil

Directions

Add some oil to your Le Creuset (or 9- to 10-inch skillet), and stir in the carrot, onion, and Brussels sprouts. Cook over medium heat about 3 to 5 minutes, stirring occasionally, to slightly soften. Add the chicken slices, and cook another 3 to 5 minutes until the chicken is mostly cooked through.

Then, add the mustard, cream, water, and Worcestershire. Add pepper to taste.

Bring to a boil, and then simmer, uncovered, stirring occasionally, until the liquid thickens slightly into a sauce and the chicken is cooked through.

Season with additional pepper or mustard as desired. Serve with smashed potatoes or rice, or on its own, and enjoy!

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Testing one, two, beans

My mom got me a great gift for Christmas a couple years ago. All this silly chef could ask for, really. A Le Creuset. With a beautiful lilac finish. That I just love.

The problem? There isn’t one at all. Except that for years and years I’ve been thinking too big, most recently with sheet pans and Dutch ovens, and my little pseudo-skillet hasn’t gotten nearly as much love as it deserves. So, this year, I’m thinking small.

While I’ll be using my specialty equipment (sold as a braiser, apparently), the recipes I’ll be making this year will work in a 9- or 10-inch skillet, though a lid (or some aluminum foil) will be useful this week, and likely throughout the year.

I’ve done some minor research on recipes to ensure that I’ll have plenty to work with, but it’s not super easy to find recipes that say the exact size of the pan, pot, or otherwise that should be used for each recipe.

My vague memory is that pies were a rare exception among the hundreds of recipes I’ve looked at since recording my foodie adventures that specify the size of the equipment I should be using. So aside from thinking small, the challenge this year will be kind of a more literal version of “if it fits, I cooks.”

Mexican breakfast ingredients that fits so I cooks.

Mercifully, as I was thinking small, I remembered that one of my favorite cookbooks (another Christmas gift, this one from my brother) has recipes that uses just 5 ingredients. Now, this doesn’t have to mean small, but there are options. And even better, the author Jamie Oliver does occasionally list the size skillet. None were my 22 cm small, but several were close enough. I hoped.

With my fingers crossed, I tried my first recipe and prayed that a can of beans plus 4 other ingredients would fit. If it didn’t, I may have been reassessing my choice. I breathed a heavy, happy sigh of relief when my first test of Mexican breakfast was a success. I still overcooked the eggs.

I’m still working out some kinks in becoming an expert but I hope you, dear readers, will be patient and stick with me through the ride. Welcome to small skillet 2020!

Perfect Saturday breakfast for two, and maybe kinda healthy too.

Here’s what I did:

Ingredients 

  • 1 can (14 oz.) black beans
  • 4 eggs
  • ½ jalapeno, diced, divided
  • 1 avocado, peeled and sliced
  • Juice from 1 lime
  • Olive oil

Directions

Add the olive oil to your small (9- to 10-inch) skillet over medium heat. Add about half the diced peppers. Once they start to sizzle, crack in the eggs, and then immediately spoon in the black beans, including about half the juice from the tin. Cover and simmer the eggs to your liking, probably around 4 to 5 minutes.

Meanwhile, prepare the avocado slices by squeezing on some lime juice.

Once the eggs are ready, remove from heat, top the mixture with the avocado around the pan, and then add the remaining peppers, and enjoy!