A few of our meals this past week.

 I read somewhere that October 13th was

 National Yorkshire Pudding Day .Home Cookin Chapter: Recipes From Thibeault’s Table

Yorkshire Puddings
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Source: Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1
minute.
Add salt. Alternating the flour and the milk, add to the eggs.
Beat only
Until all ingredients are well combined. Cover tightly and
refrigerate.

NOTE: I have never found that I needed to refrigerate the batter.

I mix up the ingredients in a blender and let sit on the counter usually for less than 20 minutes.

Pour reserved fat into the hot deglazed pan and place in the 450
oven.

NOTE:  Make sure you have a little puddle of oil/drippings in the bottom of each cup.
Let eat for 3 to 4 minutes until smoking hot.  Pour cold batter directly into pan. Cook
for 15
Minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.

I usually make the smaller recipe and sometimes make the
Yorkshires in a
Muffin tin. I can get 12 large Yorkshires from the small recipe.

 We had Prime Rib twice this week so I’m getting “Beefed out”.

This one was presalted two days in advance and roasted at 500°F.

In honor of Marcella Hazan, I made her

 Fricasseed Chicken with Black Olives.

 Grilled Italian Sausage with Penne

 in a tomato basil sauce with black olives.

Rack of Pork
with Purple Mashed Potatoes, Squash and Brussels Sprouts.

One of Moe’s favourite treats –
Grilled Hot Dogs (European Wieners) with homemade fries.

Prime Rib,

again presalted two days earlier but this one was

grilled instead of roasted.