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Wednesday, March 7, 2012

Salud! at Whole Foods: Pub Favorites

My latest class at Whole Foods was “Pub Favorites”.  As soon as I saw it offered I signed up for it.  We so enjoyed the ‘pub grub’ in Scotland I absolutely wanted to learn how to cook it!

A public house, informally known as a pub, pours many a pint but also serve their patrons some delicious dishes. Serving as a gathering place for the community, pubs are a welcome spot to meet, have a pint and something to eat. We'll try our hand in the kitchen to recreate these traditional dishes that are hearty, comforting, and perfect for serving up this winter. Black & Tans will be served.   MENU: Cornish Pasties; Toad in the Hole; Fish & Chips; Shepherd's Pie; Lemon-Raspberry Syllabub; and Sticky Toffee Pudding.”


We started with the fish…


… and then learned how to make perfect ‘chips’ (fries).  The secret is to double fry them – a quick first ‘fry blanch’ and then when you are ready to serve, finish them off.  Very crispy outside and tender inside.


Then there was the shepherd’s pie… basically a pot pie with a mashed potato ‘crust’.  Traditionally this is a ‘leftovers’ meal.


The sticky toffee pudding was made in a spring form pan and Merijoy demonstrated how to use it. 

After everything was cooked… then we had our class dinner! 


Fish and…


…chips!


Golden browned shepherd’s pie.


Cornish pasties (called bridies in Scotland).


Toad in the Hole.


I didn’t get a photo of the sticky toffee pudding when it was served.  Here it is right before plating.


And the caramel sauce to top the pudding.  There was also fresh whipped cream. 


 The class ate very well that night!


Toad in the Hole

2 eggs
1/2 cup plus 1 T all-purpose flour
1 1/3 cup whole milk
1 level T grain mustard, plus more for serving
Salt (kosher or sea)
Fresh ground black pepper
6 pork or chicken sausages
3.5 oz thinly sliced prosciutto
2 T unsalted butter 

Whisk together the eggs, flour, milk, mustard and seasonings; beating out any little lumps of flour.  The consistency should be about that of ordinary cream… but no thinner.  Let rest for 15 minutes.
Preheat the oven to 425 F.
Carefully remove the skins for each of the sausages (or if using bulk, form into rolls about the size of half a hot dog).  Wrap each piece of sausage in a piece of prosciutto.
Put the butter in a roasting pan and leave it in the oven until it is milted and very hot.
Pour the batter into the roasting pan – it will sizzle softly in the hot butter – then arrange the sausages in the batter.
Transfer the pan back into the oven and bake for 25 – 30 minutes until puffed and golden. 
Serve with grain mustard.
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 An artist in the store did these cute chalk art boards of Merijoy and Cindy.  Love them!









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