Hi
I put my query into the Christmas side dishes thread, but my query may not catch attention.
Anyone have a tried-and-true recipe for YP that produces a result that is not too heavy?

I don't have it handy but I've used the recipe in the new Joy of Cooking cookbook and it was like popovers in a pan - very light.

This morning on Martha's Kitchen program, she made Yorkshire pudding. It seemed pretty easy, the recipe is on her website http://www.marthastewart.com/page.jh...amp;id=tvs5413

Thanks, but the results of Martha's recipes don't always please me.
I'd like to pursue one that has "user reviews" and I've already been to epicurious.com, but would especially like input from YP experts.

I used James Beard's recipe for years but last year I switched to Delia Smith's and like it much better.. Her roasted potatoes are the BEST, too!

Rather than typing it all out heres' a link

http://www.deliaonline.com/recipes/r_0000000745.asp

Don't let your Martha-bias stand in the way Elaine. Did you even bother to look at Mustangs81's suggested link? Looks to be about as authentic as one could get, just like Mummy used to make - and anyway it was submitted by a French chef, not Martha Stewart.

Jody
Thanks for the website! I never knew Yorkshire pudding was bread! Can you use beef broth if you don't have any beef drippings?

I've even used olive oil with a tiny bit of any meat juices that are in the pan . They never leave enough fat on roasts anymore..sometimes I ask them to give me an extra bit of fat !

elaine, do try recipes you find on the epicurious.com site. I've been a subscriber to Bon Appetite for a while and use the website alot--the recipes are very good and often have user ratings with them. So, if they have a YP recipe that looks good and not too complicated, try it!

I've never been disapointed with a recipe from Delia. She's my go-to source for English cooking.

Yesterday ira led me to a recipe for steak and kidney pie which we fell in love with in England and found it once again in Ireland. I am making it today. However, went all over our town and could not find kidney. I purchased liver as a substitute. Will it work? Or should I just do the steak?

Boy, I sure wouldn't use liver to replace kidneys.

Wy don't you just do a steank and Guinness pie..bet you had that in Ireland too! There are loads of recipes on the internet for it.

Elaine:

I am English but have lived in the USA for a number of years. Here is my recipe:

In a 425 oven heat 1/4 cup fat in shallow pan about 9" x 9" (use yorkshire tin if you have one - I prefer the individual yorkshires) till it sizzles. The fat should be 1/4 inch deep. If it isn't, eke it out with oil. (butter or margarine will burn).

Sieve 1 cup flour (preferably plain) and 1/2 teaspoon salt together in a basin. Drop in 2 unbeaten eggs and 1 cup milk. Gradually beat till it's barely smooth and then pour it into the sizzling fat in the pan(s)

Bake in that same 425 oven till it's puffed and brown, from 30 to 40 minutes.

This mixture can be allowed to stand some time before cooking in frig. Give final beat or whisk before using.

It wouldn't be Christmas for my family without our traditional Christmas Pudding.

Sandy

Thanks Jody
Just in time! I am leaving the liver out and just putting in extra steak and mushrooms. Acually, Delia say's use nothing than ox kidney and I don't think I'll ever find that in Indiana!

You'd have a better chance than I would here in Florida! Hope it turns out well...I'm trying to do a Carbonnade Flammande and I can't find Belgian beer! And I don't know enough about beer to know which american beer to substitute for a Belgian Pale Ale??

Jody
My husband, who is now in the middle of making our steak and mushroom pie and is a good cook, says use Sierra Nevada Pale Ale. He said it is the closest he's found to European Pale Ale.

I'm enjoying this thread. I had no idea steak and kidney pie had Guiness in it! I'm already loving the UK and I haven't even been yet.

Thanks , cd..I'll try to find the Sierra Nevada.

mcgeezer...I do a steak and guinness pie..I don;t know if a steak and kidney pie has guinness in it. I try to avoid cooking kidneys..even though my DH loves them and I used to relish it as a child when my Mom made it for my dad.

I remember asking a friend how to cook a kidney..she told me just to cut it up and boil the P*** out of it! I haven't eaten it since.

I don't think that liver would be very nice in steak and kidney pie. In Scotland they tend to make steak pies without the kidney. The classic steak and kidney pie has a couple of oysters popped under the crust before you serve it.

Topping because I love all the food threads. jw