Posts Tagged ‘rosemary’

One of the things I miss in Toronto is nearby cross-country ski trails.  There is nothing I like better on a sunny winter day than to strap on my skis and enjoy winter.  Home for the holidays, I took full advantage of the nearby proximity of Gatineau and skied half a dozen time with friends and family.  The weather cooperated (only on Christmas was it below -20!) and the skiing glorious, as Ottawa had received over half its  average annual snowfall before the New Year.  


One of my best skis so far this season was with Sitelle and her partner.  We trekked about 16 km in the south end of Gatineau, going up and up and up the 15 to the MacKenzie King Estate before gliding gently home on the parkway.  The scenery was idyllic, with the snow glistening on tree branches.  We managed to work up a large appetite – luckily my family had planned a large prime rib roast for Sunday dinner. 

Nothing quite beats a little yorkshire pudding with roast beef.  We discovered this recipe from Brian Turner via food.com that looked quick, simple, and delicious.  The only modification we made was to add in a little rosemary to the mix. And we certainly weren’t disappointed.  The Yorkshire Puddings were divine – crisp on the outside and delightfully fluffy on the inside.  I’ll certainly be looking for my next excuse to make Yorkshire Pudding sometime soon! 



Yorkshire Pudding

(serves ~6)



– 1 cup plain flour

– 1 cup egg

– 1 cup milk

– salt to taste

– 2 Tbsp chopped fresh rosemary


Preheat the oven to 425F. Put a teaspoon of oil/butter/beef drippings in each of several muffin tins until the fat is really hot and beginning to smoke (about 1-2 minutes). Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.

Working quickly to keep the muffin tins as hot as possible, pour in the batter, making sure to avoid overfilling.  Put the tin back into the top of the oven as soon as possible.  Bake for about 20-25 minutes until the Yorkshire Pudding is puffed up and crisp.

– Bon appetit!

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I find myself in transit, faced by a challenging familial loss, between Canada and West Africa. We seem to all come together around food, on our tip of Normandy. I am writing this recipe to share our time together as a family in France with my brother – who had to stay in Canada.

The trick to this recipe is to cook the leg of lamb directly on a rack in the oven, with a roasting pan on a rack underneath it in order to catch all the falling juices.  That’s my grandmother’s rule to keeping the meat tender. Here, in Normandy, meat and potatoes are paramount, so I take her advice seriously!


-1 leg of lamb
-3 sprigs parsley
-3 sprigs thyme
-1 sprig rosemary
-6 cloves garlic
-cracked pepper
-juice from 1 lemon
-2 Tbsp olive oil
-1-2 cups water


Preheat oven to 425F. Place a rack in the middle of the oven, and a second one underneath.

Place leg of lamb on a clean surface and rub in pepper. Place the peeled garlic cloves, lemon juice, olive oil, parsley, thyme, and rosemary sprigs, and one cup of water in the bottom of a large roasting pan.

Place roasting pan on bottom rack, and place leg of lamb directly on the middle rack. Baste the leg of lamb with the juices from the pan. Cook for 15 minutes at 425F and then reduce heat to 350F. Baste every 15-20 minutes.

Cook approximately 20 minutes per pound, or until done to your liking. Serve with strained cooking juices with fat skimmed off, stewed beans, and crisp potatoes.

Bon appétit!


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