The Wingman of Sides

Yorkshire Pudding

It’s shaping up to be a terrific day. Billy the Kid is officially two years old, and Mr. Smith is back with his recipe for Yorkshire pudding, “great for having with roast beef and gravy Kriegel au vin, and impressing the hell out of girlfriends’ parents.” I should add that my parents are happily married, but my dad likes to keep his tools sharp. As should we all. Bubbly, airy, crispy on top and soft at the center, this rustic starch is so simple that you “get extra credit for cooking expertise by mnemonically remembering all ingredients with “EMFS” (eggs, milk, flour, salt) starting with 2 and dropping 1/2 for each measurement. No open recipe book or laptop needed!”

2 eggs
1 1/2 C whole milk
1 C flour
1/2 tsp salt

Let all ingredients get to room temperature before starting. Set your oven to 450. Once it arrives, pop in a roasting pan with 1/4 C Crisco, or “use the beef pan if you have a place to park the beef for half an hour and back up the drippings with enough Crisco [for a] grease layer about 3/16″ over the bottom.”

Using a whisk, beat the eggs well in a medium bowl. Blend in the milk, then beat in the flour and salt. “Go for air retention.”

Pour the batter into the hot roasting pan. The pan will deform on contact with the cool batter, so tip it from side to side to coat the bottom. Bake it for about half an hour, until it transforms into “a brown, foothill-like landscape…if it looks delicious, it’s done.”

Slice the sheet into sixths or eighths, and don’t even think about serving this without the aforementioned gravy. Mr. Smith reminds us never to try out a new recipe on guests, lest we jeopardize our own as well as our family’s honor.

One response

  1. Pingback: A Do-What-I-Say Christmas: Introduction « Someone's In The Oven

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