Popovers, The Dark Side…

Now for the darker side of popovers, my infamous light, airy, tear it apart Yorkshire pudding. It all starts with our basic popover batter, and a roasting hunk of meat. The secret to a good outcome… heating the pan with the drippings already in it.

Here’s what you’ll need for the batter:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon beef drippings

Step one: take your meat, usually a rib roast, out of the oven. Then, spoon about three or four tablespoons of drippings into an 8 x 8 baking pan. Turn the oven up to 400 degrees and place the baking pan into the oven to heat it up for a minute or so.

Once the drippings start to smoke, pull the oven rack out and pour the batter into the hot drippings. Bake on the middle rack of the oven for about 20-25 minutes. This is a nice thing to put together while the roast is resting. Remove the pudding to a cooling rack and let it set while your plating up the meat. Then, tear the pudding into pieces and serve with the meat.

yorkshire pudding

Yorkshire pudding

The Facebook – Gouda Cheese Sandwich

I was just prowling around Facebook the other day, and it turns out that an old classmate of mine who lives overseas took a bike tour through Gouda, Netherlands, and posted several great pictures. He does take very god pictures and the Netherlands always looks inviting, but of course, all these photos makes me hungry for a smoked Gouda and roast beef sandwich with home made horseradish sauce. So, its back to the lab again…


Here’s what you’ll need:


Horseradish Sauce –

Place all of the ingredients into a mixing bowl and whisk until the its smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

The Sandwich –

  • One roll not too tall, I use a thin Portuguese roll
  • A couple of slices of roast beef
  • A handful of smoked gouda cheese grated
  • A thin slice of Vidalia onion
  • A schmear of horseradish sauce

Build your sandwich carefully… and if you like it warm like I do, use your panini press, or in my case the handy dandy George Foreman grill and press the sandwich till the cheese melts.

So, I make my sandwich and enjoy it with a Heineken while viewing my friends pictures… here’s two of them –