Yorkshire Pudding ...p87

Admittedly, I had no clue what to expect in making Yorkshire Pudding.  I wondered why the name if the middle wasn't soft and pudding-like, and why it would accompany a beef roast.  When finished cooking, I was surprised by their appearance - they were puffed out and glossy looking - not at all pudding-like.  It was at this point I should have served them, because allowing them to cool, allowed them to deflate,

making them less esthetically appealing.  I also could have browned them a little longer in the oven.  I served them with the dinner, but according to food.com, Yorkshire Pudding is traditionally served prior to the meal, laden with the beef gravy, to diminish the appetite for gorging on the more expensive meat.

Hmmm....I could have used this when my boys were young!  Evidently, the leftover "biscuits" can be served with syrup for dessert.  I'm ashamed to say, I threw the rest of mine away....and ate lots of beef.

The critic says they're "okay."

Hardy Appetit!

Banana Pudding ...p112

Don't throw those ripe bananas away!  Just whip up this easy to make pudding, combine it with vanilla wafers and bananas, and you've got yourself a creamy, tasty dessert.  The recipe does recommend that you "throw hunk of butter and vanilla," though I only recommend this if the meringue thoroughly burns....  Should you throw it, I think it is to be thrown IN TO the pudding as in the picture below. 

Making pudding is not really that difficult, though some may be tempted to skip this and use packaged pudding - don't.  Be brave and do it the old-fashioned way.  If you don't know why the milk is scalded first, check out this video from Taste of Home.  "Back in the day" scalding killed the germs that today our pasteurization handles, but the other reason for scalding the milk is to destroy enzymes that keep the milk from thickening. 

Hardy Appetit!

Lemon Pudding Cake ...p94

So when trips to Galveston, the Kemah Boardwalk, and NASA didn't send her over the moon, we tried to lure her to stay by creating the most amazing bar-b-q steak, bleu cheese, healthy potato skins (incidentally the first recipe from the cookbook to be made twice due to its yum!) dinner, topped off with Lemon Pudding Cake.

Unfortunately, surprisingly delicious as it was, even the subtle zing of lemon couldn't persuade her to remain in the great state of Texas.  Now we have all lost our zing.....

Lemon Pudding Cake seemed the perfect light dessert to finish off such a heavy meal, but I must admit I was surprised when I made it.  The egg whites beaten stiff and folded into the flour mixture made me anticipate a uniform texture throughout, but the title is apropos: the mixture separates into a light cake on top and a lemony pudding on the bottom. 

As an added subtle sweetener, we heated up Jenn's Spruce Tip Jelly with added wild blackberries to spoon on top.  For you chemists, why did the blackberries turn red when heated? 

My family thinks my cooking up Gene-E Recipes is going to my head as they are starting to hear the eerie mmmmm's of Rachel Ray escaping from my mouth.  In sincere flattery to you Rachel Ray (and the recipe contributer!), we agree that "my hubby is gonna love it," and yours might too!

Hardy Appetit!

Poblano Corn Pudding ...p68

I made this to accompany Ashton's Cornbread Dinner.  Both are delicious (in my opinion), but too much breadstuff when combined.  In fact, we all decided that the Poblano Corn Pudding would be an excellent layer (minus the panko bread crumbs) in Ashton's Cornbread Dinner.  I love peanut butter dipped in chocolate eureka moments!  So let us know if you're brave enough to try it.

Adding poblanos to corn pudding sounded like a great idea and it was.  I think the recipe intends for you to roast and steam the peppers in order to peel the waxy skin off prior to dicing up.  Am I right, Lis?  I don't have a gas stove, regrettably, but if you do, you can lay the peppers into a high flame until black and blistered also (gives more char to the flavor), then steam and peel.  I usually just pop the roasted peppers into a ziplock bag to steam them.

Did you know that when dried, a poblano pepper is an ancho chile?   And that, when gone to seed, cilantro is the spice coriander? 

If you're into poblanos, click on this link for more good recipes.

Mango and jicama placed on a romaine leaf added a nice bit of refreshment to the meal.  I'm beginning to like the idea of Bob's Yum-Yukka meter - while Nana gave both of these a smile, only one side of her mouth was up.  Oh well.

Hardy Appetit!
 

ANYONE ABLE TO MAKE ME A FLASH NANA METER?