Tag Archives: British

Yorkshire Puddings

Regional/Traditional, , , , ,

Name: Kay Achenbach
Class Year: 2003
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

Yorkshire Puddings truly exemplify the British tendency to call all sorts of different things “puddings”—they’re really more like an airy muffin.  Originally a way to bulk up a Sunday dinner with cheap and tasty ingredients, they’re traditionally eaten with gravy drizzled over them as an accompaniment to roast meat, but to me they’re a highlight, not a filler! Leftovers (if there are any!) are also great as a breakfast food with some butter and jam.

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Crab Soufflé

Haute Cuisine, , , ,

Name: Virginia Ross
Class Year: 1966
Country of Residence: UK

Why is this recipe great? What’s its backstory? 

In the summer of 1965 Ruth Lawson arranged an internship for me with Britain in Europe, a political pressure group in London.  My lodgings were owned by fascinating Russian émigrés – a delightful downstairs neighbour had been a friend of Anna Pavlova, the Russian prima ballerina.

As an 80th birthday supper surprise for my neighbour, I bought a crab from a Saturday outdoor market and, not knowing what to do with it, searched for a cookbook.  Luckily in a local bookshop I stumbled upon Summer Cooking, by Elizabeth David, “Britain’s first lady of food”, as I discovered. 

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