I love Sundays. We almost always spend the day, just the two of us. Sometimes I go for a run, mostly so I can earn something comforting and homemade for dinner. This week, Kevin bought a sizeable chunk of beef at the grocery store, and that became the centrepiece of dinner. A roast beef dinner is great, because everything I need for the fixings is usually in my fridge and my cupboard.
Today, I roasted carrots, potatoes and onions while my roast went on the rotisserie in my toaster oven. I have to say, my toaster oven makes a meal like this easy—plenty of space to cook things at different temperatures. My favourite part of this meal is always yorkshire puddings, which remind me of roast beef dinners in my childhood.
My roast beef recipe can be found here, and roasted veggies are so easy, I won’t bore you with a recipe. But I have to share the yorkshire pudding recipe, and hope that you make them for a Sunday dinner soon. They’re dense but fluffy, savory, buttery muffins that beg to be smothered in gravy.
- 1 cup flour
- 1 cup milk
- 2 eggs
- 1 tsp. salt
- Few tsp. butter or roast drippings
- Blend the first 4 ingredients in a blender. Allow to sit at room temperature for 20 minutes, pulse again just before using.
- Preheat oven to 450F.
- Fill each cup in a muffin tin with a splash of roast drippings or a 1/2 tsp. butter.
- Put the muffin tin in the oven for 2-3 minutes, until the fat is almost smoking.
- Remove from oven carefully, and pour batter into the tins, filling them to 3/4 full.
- Bake at 450F for 15 minutes, then reduce heat to 350F and bake another 15 minutes.
- Yorkshires will be puffy and golden brown when done.
Make sure to serve with lots of beef gravy….you may want to make 12 if you’ve got a crowd, because they’re sure to be a hit. And serve them quick, since they’re a bit like a mini souffle, they will cave in as they cool.