If you’re ever asked… No, self rising flour isn’t a suitable replacement for all purpose flour. And you know… I knew that as I dipped my shiny pristine measuring cup into the stout container on the counter.
I’ll just consider it an object lesson… and move on.
Today is Day 2 of Morel Love.
Morels, or Merkels as they are referred to here in Appalachia, are those conical, filigreed fungi that are oh so famous this time of year.
As you remember, I’m participating in the Marx Food Morel Recipe Contest in hopes of coming up with some new and different way to showcase this short seasoned delicacy. As part of the competition, I received a package of dried morels from Marx Food to work with.
Morels are intense woodsy and nutty, and can stand up to quite a bit of competition in the pot. I decided today to make them even more delectable by incorporating them in a twist on a Yorkshire pudding.
To be fair, I did remake these using the proper flour, but I forgot to snap any more pics before I scarfed all but one up… So, squint a bit and they’ll look like they’re supposed to.
10 Dried Morels
2 Cups Warm Water
1 Tablespoon Snipped Chives
Salt / Pepper to Taste
3/4 Cup All Purpose Flour
1/2 Teaspoon Salt
3 Large Eggs
3/4 Cup Milk
1/4 Cup Steeping Liquid
2 Strips Bacon
4 – 1/2 Cup Ramekins
Medium Mixing Bowl
- Preheat the oven to 450
- Set aside 3 of the dried morels, and soak the rest in the warm water for 30 minutes
- Crush the 3 remaining dry morels
- Add the crushed morels, flour and salt to the small bowl, mix well and set aside
- Beat the eggs in the medium bowl until frothy, add the milk and carefully mix in the dry ingredients
- Fry the bacon until crispy, remove fro the heat, drain the bacon and add 1/4 cup of the steeping liquid to the pan with the fat – mix well
- Add 1 Tablespoon of pan liquid to the bottom of each ramekin and place into the oven until they begin to smoke
- Drain the soaked morels – chop – and fold into the mix with the chives
- Adjust with salt and pepper
- Pour 1/4 of the batter into each ramekin and place back in the oven for 15 minutes
- Serve with crispy bacon