My 4 Favourite Classic Recipes
As found on the Internet!

There used to be a time when there were 2 places you could get a recipe.  From a box or a book.

Now the possibilities for recipes are endless and mostly crap.   Because now .. there is the Internet!  Which of course is both a curse and a saviour.

A curse because as I’ve said before, the Internet is a big, fat liar.  Anyone can post a recipe with a picture and declare it delicious.

A saviour because if you need a recipe for ANYTHING … there it is instantly.  No more searching down that Asian friend you had in highschool to find an authentic Cashew Chicken recipe.

However … the whole “big, fat liar” thing can get you into a lot of trouble.

Observe …

“I have 17 pairs of Jimmy Choo shoes!”

Um … no I don’t.  I don’t even have one pair.  But it’s the Internet, so I lied. Who cares.  But when the lie comes in the form of a recipe full of costly ingredients and several hours time … I CARE!!!

I’ve come across some astoundingly bad Internet recipes in my time. That’s why sites like Epicurious are so great.  The minute you have a system where people judge and review the recipes, you’ve got yourself a fair playing field.

Then there are other sites like Foodgawker where the only thing they care about are the pictures.  They certainly don’t test the recipes … all they’re looking for is the pretty.

Along with the clunkers, my years on the Internet have provided me with a few staple recipes that I use over and over and over again.  So I thought today I’d give you a few of them and thank the people who provided me with recipes that didn’t a) taste disgusting b) include ingredients you can only find in an out of the way market where the flies are only outnumbered by the goat’s heads.

I’m focusing on classics.  Staple dishes that most everyone either makes or likes to eat.   Sometimes the seemingly simplest foods are actually the most difficult to get right.

~ Gordon Ramsay’s Scrambled Eggs are how scrambled eggs are supposed to be.  Ingredients.  Eggs.  Technique?  Well … it’s all in the technique.

~ Perfect Garlic Bread has always eluded me.  Until I tried Alice from Savory Sweet Life’s Garlic Bread recipe.  Again … a lot of it comes down to technique.

~ I don’t always have good luck with Martha Stewart recipes but I always use her Yorkshire Pudding recipe.  Always.  And they always turn out.  Always.

So if you are so inclined … I can guarantee each and every one of these recipes will work for you and produce fantastic results.  With the time and money you save feel free to send me potato chips.  Any flavour will do.

Scrambled Eggs

Ram 's- Eggs

click here for link to Ram’s Eggs video

*cook’s note – I cook my eggs slightly more than Gordon does.  Not a TON, but a tiny bit more. Try not to cook your scrambled eggs until they’re all dried out. They’re not supposed to be like that. They’re supposed to be creamy.  Also, if you can’t find creme fraiche  use a teaspoon of cream cheese.  Delicious.  Oh! And as you may have noticed The Fella has dubbed these eggs, Ram’s Eggs.   Have a few guests over and tell them you’re serving them Ram’s Eggs.  Suddenly everyone’s allergic.

 

Garlic Bread

Garlicbread 31

click here for this Garlic Bread recipe

*cook’s note – Not a single stinkin’ thing needs to be changed here.  I use Costco’s whole wheat, triangle shaped ciabatta buns for this and it’s DELICIOUS.

Yorkshire Pudding

Yorkshire pudding

Now … for some reason the recipe that shows up on Martha Stewart’s website is NOT the Martha Stewart recipe I use.  I got the recipe from an old Martha Stewart magazine and it *was* on the Martha Stewart website, but now it’s not.    I have no idea why they’d go screwing around with this recipe but they did.  So I’m giving you the original Martha Stewart Yorkshire Pudding recipe from YEARS ago that I use.  It has never, ever failed me.  Unlike Mr. Mark in grade 11 math class.

Martha Stewart’s Yorkshire Pudding

2 cups all purpose flour

2 ½ cups milk

6 large eggs

1 tsp. salt

Sift together flour and salt.

Place in bowl, make a well and place eggs in centre.

Slowly whisk eggsinto flour mixture until a paste forms.

Gradually whisk in 1/2 cup milk.  Gradually whisk in remaining 2 cups of milk.

Cover with plastic and chill in refrigerator at least 4 hours or overnight.

When roast is finished set oven to 425 F.  Pour small amount of drippings from deglazed pan into muffin tins. Heat pan in oven until drippings are VERY hot.  Remove batter from fridge and whisk well.  Quickly pour into hot pan.

Cook 20-30 minutes.

* cook’s note – Make sure you make the batter the night before.  It needs that time to rest.

This also seems like the perfect time to mention, if you have a favourite Internet recipe, print it, or  email it to yourself.  Because one day … that website may be gone!  And so too, will be your favourite (insert food item here) recipe.

 

 

And finally … I have an Internet recipe that I haven’t actually tried yet, so I can’t guarantee it’s goodness but I’m pretty damn sure it’s good.  If you haven’t seen this idea floating around the Internet before get ready to run to the grocery store for little jars and pie filling.  It’s tiny pies baked in tiny mason jars!  The greatest thing about these is you can freeze them.  You can have a whole freezer FILLED with mini pies in cute jars.  I almost can’t even stand it.  I may need to lay down.

I’ve been eyeing this post from Not Martha for about a year now and have never got around to doing it for some reason.  It’s almost like I’m SO excited about it that I don’t want it to be over with.  But come the fall I’m doin’ it!

 

Not Martha

Pie In A- Jar

click here for this pie in a jar recipe 

 

p.s.  what I *do* have, are 17 pairs of flip flops.  Enjoy the recipes!


38 Comments

  1. Alison says:

    I have totally made the pies in a jar from Not Martha and they rocked! I overnighted frozen ones to my sisters and they even traveled well! Best of all, they cook beautifully in a toaster oven b/c they are so tiny and cute, so you don’t have to heat up the big oven. They are so cute, I make them all the time for dinner parties. I made tiny pumpkin ones for turkey day, and put a tiny maple leaf of crust in the center of each…adorable! Not Martha rocks, and so do you!!!

  2. Marti says:

    Not Martha’s pie looks like a man with a funny heart shaped nose and bloody mouth. How appropo!

    Karen: here’s my favorite recipe ever on Epicurious.com. Ever.

    http://www.epicurious.com/recipes/food/views/Salted-Water-for-Boiling-105591

    Make sure you check the reviews.

    • Karen says:

      Marti – I *love* the review ‘the salt basically just dissolved and got soggy’. ~ k

      • Marti says:

        800+ laughs, if’n you got the time, Karen.
        Of course, I know you’re already busy cooking up tomorrow’s post. Sleep well!

        • Karen says:

          Marti – Tomorrow’s post is actually written already! I had to do it in advance ’cause I’m doing voice over work tomorrow in “the big city”. Perhaps if I get extraordinarily desperate I’ll do a post on doing voice overs in the big city. The most exciting part of it every week is me haggling with the parking guy over the set price of parking. ~ karen!

  3. Amy says:

    I think I need to make that garlic cheese bread recipe. Thanks!

    • Karen says:

      Just made it last night for dinner Amy! It’s no fail, perfect garlic bread. I kind of insist you make it immediately. Go on … ~ karen!

  4. Claudine says:

    I’ll have to try the others, but I’ve been making scrambled eggs following Gordon’s recipe for the last few years. When I serve them to others, no matter what else I’ve prepared, they always comment on how great the eggs are.
    (Another reliable source for good basic recipes using basic ingredients is Food Wishes.)
    Thanks for the recipes!

  5. Liz says:

    Wow, there’s a lot of eggs in that yorkshire pudding recipe.

    2 eggs to a cup of flour is usually enough, then as much milk as you need to get the consistency of double cream. I never leave my batter to rest for more than an hour. Perfick results every time and nice crispy yorkies.

  6. Traci says:

    Ok, maybe I’m just an ignorant redneck, but what the heck is Yorkshire pudding??? It can’t be sweet with roast drippings (did I read that right?) so what’s the deal?

    • Karen says:

      Traci – Yorshire puddings are kind of like a cross between a custard and a biscuit. They aren’t runny inside like custard, but they aren’t dry like a biscuit. They’re kind of hard to explain. Crispy on the outside softi”ish” on the inside. You eat them with roast beef with gravy on them. I believe there’s a southern equivalent with a different name! ~ karen!

  7. Andrea says:

    Karen, about how many does the Yorkshire pudding recipe make, please?

  8. Alicia says:

    Wow! Thank You!! I am currently eating the scrambled eggs (minus the seasoning and chives, and cream haha) but I’ve never ever thought of doing the eggs in a pot, and using a spatula etc… or having them creamy.. it usually cooked them quite a bit, I can’t believe how tasty they are!

    • Karen says:

      Alicia – We find sometimes the eggs stick too much in a pot, so we’ll also do them in a non stick pan occasionally. Glad you liked them. If you don’t have creme fraiche around you can also use a teaspoon or so of cream cheese. I often use that and it’s great. ~ karen!

  9. I’m very partial to Epicurious.com, too, but now I’ll have to add these others to my list of what’s good. Thanks!

  10. Shauna says:

    Oh, a new Yorkshire Pudding to try – yum! I’m Welsh and every year we make yorkshire pudding w/roast beef for Christmas. It’s so delicious, and I always wonder why we don’t make it more throughout the year.

  11. Okay, this is HANDS DOWN the easiest and most AMAZING chocolate cake you will EVER eat. It is fail-proof and never lets you down. Oh, and please ignore the part about it being vegan – you’re meatiest of friends will LOVE this cake, even though there’s no eggs. For ease, I make this cake in a bundt pan and use a chocolate glaze to drizzle over it and it is AH-MAZE-ZING. You can thank me later: http://www.boutell.com/vegetarian/cake.html

  12. Aimee says:

    Pie in a jar?! I’m going to have to try that one for sure. 🙂

  13. Valerie says:

    Suggestions I have for Yorkshire pudding; if you haven’t made it up the night before you are ready to bake – have your eggs and water at room temperature prior to mixing and mix with the electric beater for 3 full minutes. Having your oven heat at the set high temperature for about 5 to 10 minutes also helps.

  14. Judith says:

    Okay, no fair, my stomach is rumbling loudly and I already had dinner!

    Those scrambled eggs look divine — especially if you have your own private supply of eggs. Are the girls laying any yet?

  15. Debbie A says:

    best recipes found on the web are most definitely from the Pioneer woman.

    I have a girl crush on her – she is a city girl who married a cowboy and started a food blog a few years ago – they are making a movie about her.

    Honestly – I have tried tons and tons of her recipes from her blog and cook book. All with step by step photos – and she is funny – not as funny as you but still makes me smile.

    http://thepioneerwoman.com/cooking/

  16. Kristin says:

    Okay, I was thinking I needed to send you a link to this recipe even before I read this post, so now I’m convinced you need it:

    http://www.ciaoitalia.com/seasons/19/1918/eggs-in-purgatory

    amazing with garden-fresh tomatoes & when you get those eggs someday…

  17. Judith says:

    Okay, I just polished off a plate of the Ram’s eggs. They were especially delicious after my 45-minutes of laps at the pool. Yum, yum, and yum. I can’t thank you enough Karen.

    After making these, I’ll never go back to the old way of making scrambled eggs again.

    Swimming gives me a hearty appetite. No time to make those so I think I’ll finish off my dinner with one of the chile-chocolate brownies I made earlier this week.

  18. Jane says:

    That is a SERIOUSLY good garlic bread recipe!

  19. Vicki V says:

    I’m a little shocked with Martha’s popovers recipe. I have always thought that the batter should be at room temperature so that the popovers “pop.” I would never think it should be cold! I will definitely try this because roast beef and popovers are Christmas fare at my house.

  20. Tara says:

    Pretty sure if you own Jimmy Choo shoes you just call them Jimmy Choo’s. If I sound elitist I’m really not, my feet have never been near a pair 🙂

  21. Barbie says:

    Is the story about “Mr. Mark” a post I missed or an inside joke?

    I want to try this Yorkshire Pudding recipe. I have never been able to make it. I even had two Brits try to show me when we lived in the UK and mine always flopped.

    I love yorkshire pudding….but vegans don’t 🙁 POOP

  22. Mark says:

    Wholeheartedly agree with Gordon Ramsey scrambled eggs.

    A very reputable, pretty famous chef told me once,that you scramble your eggs in the pan and never before. I would remember that every time I would make or order any type of egg. I had NO idea what she meant by it or what she was even talking about. I thought she was blowing me off, because she said it as an answer to a question I had asked, but the question was neither about eggs nor was it even directed to her. I cant remember what I really asked or who I asked it to, but “scramble your eggs in your pan, never before” always puzzled me. I figured it was a colloquialism that I would never understand. Like the goofy ones my grandfather would throw at me. Stuff like “Don’t go trying to put lipstick on an angry chicken” or “weasels won’t go looking for you if you ain’t been looking for them”. At least when he would say those things, we both understood it was total nonsense.

    But then, I came across Gordon Ramsey’s perfect scrambled eggs and it floored me. I have been making and eating scrambled eggs completely wrong this whole time and that nonsensical culinarily colloquialism, now made perfect sense!

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