When you make a great Sunday roast, you want something to mop up that gravy. A yorkshire pudding is not a dessert but a kind of souffle roll that was made to go with a hearty dinner. The old "Joy of Cooking" has you make the batter from warm milk and eggs, then refrigerate and bring back to room temp. I never seem to be that organized and I'm lucky to have the 15-20 minutes while the roast rests. If you remember to get your milk, butter and eggs to room temp--good for you! If not, just follow the easy shortcuts and you won't notice a difference! If you don't have a popover pan--no worries--a jumbo muffin (Texas) pan on a baking sheet works great! —lorigoldsby
scant 1 cups
kosher salt (bruised)
half n half
pinch of white pepper
butter, cut into 4 slices
oil (divided 4- 1/2 t. in each well)
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.