A tasty blog by my friend Marisa, a person I want to take with me in a time capsule to re-visit the past.
I’m writing this with the taste of the above incredible dish still in my mouth, which, as decisions go, isn’t a half bad one.
The name and recipe are an adaptation of the much-beloved English dish, Toad-in-the-Hole. It was generously offered to me for my cooking project by Mike Batho, an English breadmaker*.
My also much-beloved Cooking of the British Isles (1969) says the dish was created as a way to use up meat left on the joint from Sunday dinner. Today, though, it’s usually enjoyed with sausages plopped into the center of Yorkshire pudding batter.
Huh? says the average American layman. Right, imagine a popover, that eggy, addictively yummy half roll, half souffle. Now imagine it saturated in rosemary oil and meat drippings so it crackles when you bite into it, making the staunchest vegetarian want to pounce face first into the pan like a manic Shih-Tzu. There it…
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