Beast and Yorkies

Yup.....you got it.  Roast Beef and Yorkshire Pudding.  This is my all time ultimate comfort meal.  Yes, I know, I know......it's kind of an old persons type meal to make.  Guess that means I am on the cusp of being old.....among other things.

In actuality, I think what it comes down to, is my strong emotional attachment to this meal.
You see, growing up in an Asian household, all of our meals were.....you guessed it....Asian!


Roast Beef dinner was something that mom and dad would treat us to every so often.  In many ways, it was a lesson on being Canadian.  The finery......well the knives and forks along with the plates from Woodward's $1.49 Day would come out.  Nary a rice bowl or chopsticks were present at this meal.  We were learning to eat Canadian.  The roast was always the best cut of Prime Rib and potatoes would take the place of rice.  Definitely not a bad lesson to learn.


Funny how these simple memories seem to be the ones that stick out the most.  Hmmmm, I might be getting old.

The addition of yorkies was my doing.  When I began making this meal in my own home, in my early 20's  I included these.  Over the years the recipe has been perfected and has been shared with many.  I know it has travelled the world too.  Our dear Spanish friend, H has made this part of her family tradition now.

Interestingly enough, now when BR and I have mom and dad for roast beef dinner, they eagerly await the yorkies to accompany their beast..........
Isn't it grand that flour, eggs and milk can invoke  such wonderful thoughts!

So here they are as promised.

Here is the recipe:

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1 cup pan drippings from roast prime rib of beef

Directions

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. ( I use these great Yorkie Pans, but you can also use muffins pans) Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

To accompany this pan of yumminess, we also enjoyed this lovely roast of beast.

I'm so glad that Garden Guru finally got to sample the yorkies.

Dee and Max were here too.  BR is once again so glad to have company for dinner!



So yes my fiends, another Friday night after a very busy week.  Good friends, Good wine, Good Food, Good Times.  Life doesn't get any better than this.  Try this for yourself and see what happens!