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Happy National Yorkshire Pudding Day!
Not to be confused with a dessert pudding, Yorkshire pudding is somewhat of a popover-soufflé hybrid, often served with roast beef. The batter -- a simple one of flour, eggs and milk -- takes its flavor from beef drippings, which it is baked in until firm and golden. Like a soufflé, Yorkshire pudding deflates when removed from the oven.
The pudding takes its name from the British county of Yorkshire, where it was invented as a sort of filler for poor people who couldn't afford more meat. Given its deflated top, Yorkshire pudding also serves as an edible bowl, topped with beef or onion gravy. For a classic recipe, refer to Tyler Florence's bed of Yorkshire pudding -- but feel free to bake the batter in a cupcake tray, for individual servings.
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Happy National Yorkshire Pudding Day!
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Filed under: Holidays, Food History
Cooking Live with Slashfood: Beef Rib Roast, Yorkshire Pudding, and Onion/Wine Gravy
With the holidays all around us I keep thinking about an easy to prepare, but big and impressive meal to make at my folks place. I ran out to the local market and I happened to see some semi-boneless beef rib roasts on sale and grabbed a few. It isn't often that you can pick up gorgeous pieces of meat like this for under $5 a pound. One went into the freezer to make another time, and one into the oven, after a little prep work.
First I started by washing and drying the roast thoroughly. I pre-heated the oven to 325° F. and let it fully come up to temperature.
I then cut up a few cloves of fresh garlic into long slivers. With garlic I always feel the more, the merrier, so I went with hilarious and cut up four fat cloves. I poked deep, thin holes all over the roast with a paring knife and inserted the slivers all the way into the meat. I tried to cover the roast thoroughly with the garlic slivers and made sure they were spaced evenly.
Filed under: Cooking Live with Slashfood, Ingredients, How To
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