Toad in the Hole

Toad in the Hole - a dish my mother started serving when I was in junior high school made with Yorkshire pudding and pork sausages. I made it for breakfast recently, but it was normally served onion sauce and vegetables, at least according to wikipedia.

Here is the cookbook -Recipes From Many Lands published by the Saturday Evening Post. The copyright date is 1979.

Here is the recipe. It takes about 1 hour and 15 minutes to make. All that is really required is that you make the pudding and put in the refrigerator for an hour, While the pudding is in the refrigerator brown the sausages. Preheat the oven, and although this is not recommended in the recipe, it was recommended on wikipedia that you place the pan in the oven for 15 minutes to warm . When the pudding is finished, pull the pan out of the oven, place the sausages in pan, pour the Yorkshire pudding over and place in the oven for a half an hour. If you don't have a 6 x 10 x 2 inch pan, you can go a little smaller and just cook the toad in the hole a little longer.

Here is a single serving.

If you have the heart of an Englishman, I would make this meal. The prep for the meal is easy.

Stoved Chicken from Great British Cooking

You remember this book, right? I enjoyed the last recipe I made, Miss McFarlane's Honey-Glazed Chicken. it was terrific and so easy.

I decided to give the book another try. I decided to cook Stoved Chicken, found on page 96 of this cookbook. For this recipe I used my dutch oven.

Here it is, finished in the pot, straight out of the oven.
Here is the recipe...

Now this recipe does call for 6 chicken pieces to equal 3 lbs. When I went shopping that wasn't that easy to find. So I purchased some dark meat, and some white meat, all on the bone.
I also added extra chicken stock 1 and a half hours before it was finished as well as 2 hours before. I also added extra tabs of butter.

Here is my scrumptious plate...

Now this is a stew, cooked in a casserole in the oven. The potatoes and onions were cooked perfectly.

Here is a quote I liked from Danielle Steele

"...what she had learned from all of them. To be honest, and descent, and work hard, to live well, and love with all your heart, no matter what the price, and never be afraid to follow your dreams, wherever they took you."
Danielle Steele
Star


Are you ready for the new year?

Cherry-Glazed Chicken

Last night I got into the kitchen to cook my next meal. I began interested in this recipe called Cherry-Glazed Chicken from the Cherry Marketing Institute. You see the finished product above. it tasted wonderful. I am not use to having chicken with cherries.

Here is the recipe.

Cherry-Glazed Chicken
Makes 6

1 broiler-fryer chicken, cut up (or 6 chicken breast halves)
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper)
1 to 2 tablespoons vegetable oil
1 16-ounce can unsweetened tart cherries
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon prepared yellow mustard

Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2 inch baking dish. Bake, covered with aluminum foil, in a preheated 350 degree oven 30 minutes. Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; m ix well. Cook 5 minutes, o runtil sauce is slightly thickened. Stir in cherries. After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot cherry mixture over chicken. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.
Nutrition Info:
Nutrition Facts per serving: 493 cal., 26 g total fat (7 g sat. fat), 33 g carbo., 117 mg chol., 31 g pro., 1 g fiber, 231 mg sodium. Daily RDA values: 15% vit. A, 8% vit. C, 6% calcium, 20% iron.

Here is the ingredients I used.

Of course in my photo I forgot the flour. I used chicken breasts instead of a cut up whole broiler-fryer because of value. I also could have bought a whole broiler-fryer and cut it up because to my knowledge that is what Alton Brown would have done (along with other cooks and chefs I know of on television).

Here is the flour and milk mixture that I dipped the chicken in before I browned them.

Here is the chicken browning in the pan.
Note: When you brown in this fashion, you should not turn the chicken until the chicken is completely browned or you will take off the flour-milk mixture which is used as a sealant to keep in the juices.

Here in this chicken in the 13 x 9 x 2 inch pan which I am preparing to cover with foil and put in the 350F oven.

After this it is time to prepare the cherry juice and mustard mixture.

 What would the mixture be without the cherries.

 The only thing left to do is put the cherry mixture on top of the cherries and put it back in the oven. When it comes out of the oven it looks like this when it comes out of the oven.

 Then you have this lovely dish out of the oven. Anyone who hasn't tried chicken and cherries really should. I choose to have my chicken with rice and grilled zucchini from the frozen aisle of Trader Joe's.

A new recipe to whip up in the kitchen.



Cassandra