Wednesday, April 16, 2008

Martha Stewart Living Cookbook: Toad in the Hole

I have always wanted to try a dish with an amazing name, one that makes you wonder what the real ingredients of the dish are. Something crazy and British. Something like Bubble & Squeak. Or Spotted Dick. Or Toad in the Hole. Well, I decided on Toad in the Hole because I'm kind of a sucker for pork, and the "toad" is actually little pork sausages. It's actually really simple, the dough being a Yorkshire pudding, so I gave it a try. I expected something bland and tasteless (hey, isn't that the stereotype of British food?), but it was surprisingly delicious. The pudding was tender, and the sausages were crisp. Highly recommended.

Toad in the Hole
From Martha Stewart Living Cookbook: The New Classics

2 large eggs
½ cup milk
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
½ cup all-purpose flour
3 tablespoons vegetable oil or bacon fat
5 English-style fresh pork sausages, casings removed
1 tablespoon chopped fresh rosemary
Onion Gravy

Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, 1/2 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.  Coat a 13 x 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

Onion Gravy

3 tablespoons unsalted butter
2 medium onions, halved and thinly sliced
1 tablespoon all-purpose flour
½ cup Madeira wine
1 cup homemade or low-sodium store-bought chicken stock
½ teaspoon Worcestershire sauce
Coarse salt and freshly ground pepper

Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes. Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

No comments: