Posts Tagged ‘Carly Rygwalski’

Multiband’s Holiday Cookbook: Yourkshire Puddings by Carly Rygwalski – Minneapolis Office

Friday, November 30th, 2012

Yorkshire Puddings

These are an English bread, similar to a popover. They are light and fluffy, a great substitute for your regular roll!

Ingredients

  • 1 ½ c flour
  • ¾ t salt
  • ¾ cup milk, room temperature
  • 3 eggs, room temperature
  • ¾ c water
  • Vegetable oil

Mix together flour and salt until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or cover in the fridge overnight).

Preheat oven to 400F

Pour vegetable oil into muffin tins, about ¼” deep in each well. Heat oil in the oven, about 10-15 minutes, until hot. Pour batter into heated oil and bake for 30 minutes or until the sides have risen and are golden brown. DO NOT OPEN THE OVEN DOOR UNTIL THE YORKIES ARE FULLY COOKED. If you open the door too soon, the rush of cooler air will deflate your Yorkshire Puddings and, while they will still be tasty, they will be dense and greasy.

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Multiband’s Holiday Cookbook: Roasties by Carly Rygwalski – Minneapolis Office

Monday, November 26th, 2012

Roasties

These are deliciously crispy potatoes, great with any meal!

Ingredients

  • Potatoes
  • Vegetable Oil
  • Flour
  • Sea Salt

Pour vegetable oil into a metal pan, about ¼” deep. Preheat your oven to 450F, and put the oil-filled pan into the oven for about 10-15 minutes, until the oil is hot.

Peel as many potatoes as you would like to eat; cut them into small cubes (about 1” x 1” x 1”). Parboil the potatoes – until the cubes are soft enough to easily insert a fork, but not break the potato apart when you insert the fork.

Pour cooked potato cubes into a bowl. Toss on flour, about 1 T at a time, until the potatoes are coated. Add sea salt to taste.

Put potatoes into hot oil (be very careful about dropping them in – they will sizzle a bit) and put into the oven. Cook for 10 minutes – remove the potatoes and flip them over in the oil. Cook for 10 more minutes.

Remove from the oven and place on a plate covered with paper towel (to remove some of the grease). Serve warm, and enjoy!

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