COOKING WITH SALT RECIPES

This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices. “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said. (Life back then was “nasty, brutish, and short,” as Thomas Hobbes once griped, but apparently there were upsides.) Of course, making Yorkshire pudding these days is a more domesticated undertaking. “Now what happens is you kind of recreate that,” said Ms. Bloomfield, who serves it as part of an order-ahead prime-rib feast at the Breslin Bar & Dining Room in the Ace Hotel in Manhattan. “It’s very soulful,” she said. “Give me 10 Yorkshire puddings and a thin sliver of beef, and I’ll be very happy.”

Provided by Jeff Gordinier

Total Time 50 minutes

Yield 12 puddings

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 65, UnsaturatedFatContent 1 gram, CarbohydrateContent 8 grams, FatContent 2 grams, FiberContent 0 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 90 milligrams, SugarContent 1 gram, TransFatContent 0 grams

Store any leftover salt beef in the broth – this will intensify the flavour and prevent the beef becoming dry.

Total Time 3 hours

Yield 6 with leftovers

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 253 calories, FatContent 10.6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 39 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 3.6 g salt, FiberContent 0 g fibre