standing prime rib roast of beef

I am standing in my daughter, Meaghan’s, kitchen lusting after her robust cook book collection.

Me: How many cookbooks do you have?

Meg: I have no idea. Do you want me to count them? She grins.

Me: Do you use all of them?

Meg: I do. Some just to read. Some just to validate an idea. The rest I cook from.

Me: Why did you choose to cook beef tonight?

Meg: Cause we’re in Alberta and it doesn’t get any better than this.

Me: Do you still prefer the Yorkshire pudding to the beef?

Meg: Always and I still call it ‘the bread’.

When I roasted beef when she was little, she would say, “Mommy, I just want the bread.” She would have Yorkshire pudding smothered in gravy rather than the meat.

Me: What’s your favorite cuisine to cook?

Meg: It depends on the time of year. Right now[it’s winter] I like one pot meals like meat and potatoes.

Me: What are we having with the roast?

Meg: Yorkshires, carrots roasted with the beef and creme fraiche horseradish smashed potatoes

Me: Where did the potato recipe come from?

Meg: hmm…I think it’s Martha’s

Me: Who’s your favorite chef?

Meg: Jamie –  she’s actually blushing a little!

Me: Why?

Meg: I like how he writes recipes that leave lots of room for interpretation. I like that he talks about cooking for his family and not just about cooking professionally. He taught me to use good ingredients – I choke a little…

Me: I didn’t teach you to do that?

Meg: Are you upset? I didn’t really think about the ingredients until I starting reading his books. Sorry Mom…

I may disown her!

Me: What’s the best thing you’ve ever made?

Meg: She groan…ask Theo.

Me: What were you most proud of?

Meg: I don’t know if it’s the best thing that I’ve ever made but I was proudest of my first turkey dinner.

Me: What was the biggest disaster?

Meg: Oh that’s easy! Saffron elder-flower pasta. I have no idea why I thought it would be good. OMG – it was disgusting! It tasted like creamy perfume on pasta. Theo was so upset over the cost of the saffron that he ate all of it.

Me: Did he like it?

Meg: No

Me: Do you use the recipes from my blog?

Meg: I do

Me: Really?

Meg: laughing… why are you so surprised. Theo will email me links to your blog of things that he wants me to cook.

I love that her fiance reads my blog.

Her kitchen feels comfortable and happy. She’s curled up in a big cozy chair that sits near her cook book shelves holding her puppy. Her roast is in the oven. The pudding batter is resting on the counter waiting to be poured into her Yorkshire pudding tins. The potatoes are boiling. Everything putters along in gentle harmony, no stress, no worry.

I love that my daughter loves to cook…

Yorkshire Pudding

makes 6

1 cup all-purpose flour

2 eggs

1 cup milk

1/2 teaspoon salt

Whisk together.

Spoon 2 teaspoons of fat drippings from the cooking beef into each pudding tin cup

Place pudding tin into oven until beef fat is smoking – about 2 minutes

Remove from oven and divide batter between cups

Place in oven and bake 20 minutes or until puffed and golden brown.

THE LOVE: Don’t over mix the batter – it should be lumpy.

printable copy

Me: Where’d the pudding recipe come from?

Meg: You, Mom. She smiles…

Thanks for reading.

one year ago: lemon zest in syrup

  • Kaitie

    oh my gosh I am soooo jelly!! xoxo

    • She’s making lamb shanks in Guinness tonight. I wonder who’s she’s cooking for?? We’re sipping prosecco waiting for the Golden Globes… xo

  • It all looks lovely Meg – I too would rather the pudding and gravy

    • It was deelish. I’m convinced the preference for Yorkshire pudding has to be genetic – lol!

  • Rena

    Have ”Reading” all your Stories I Love this one the Most!!!! <3

  • Personally I love all those (cook)books! xo

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