Broadway Deli, Yorkshire Pudding | Wine | Salt Lake City | Salt Lake City Weekly

Broadway Deli, Yorkshire Pudding 

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City Weekly reader Dena Richardson enjoys a big sandwich. She says: “I found this little piece of heaven about five years ago: Broadway Deli (111 East Broadway, 801- 578-1752). Their full sandwich roll is enormous. They have set daily sandwiches or you can make your own by choosing the items you want on your sandwich or salad. Everything is made fresh daily and it’s so good. I actually lost 100 pounds in eight months eating there every day. The greatest thing about them is their online ordering. Place an order online and it’s ready for you when you arrive. The service is outstanding—they leave nothing to be desired.”

City Weekly reporter Stephen Dark writes: “Until recently, my interest in British cuisine—being an English expat—has been relegated to eggs: a greasy Sunday morning fry-up or egg and soldiers (five-minute boiled eggs with slices of buttered toast to dip into them). But, a while back, I decided to indulge in another British stalwart, a slab of roast beef, roast tatties and Yorkshire pudding.

A Yorkshire pud is simple to do yet hard to pull off, too often ending up an airless, stodgy accompaniment to the main fare. You whip up a batter of equal amounts of flour, four eggs and milk with a pinch of salt and let stand for a few minutes. Then pour what my grandma called drippings— fat from the beef—into a pre-heated metal cupcake mould or ovenproof dish. The oven should be at 425 Fahrenheit. Once the fat is smoking, pour in the batter. The pudding will rise over 20 minutes or so until it’s golden brown. Then you can serve it with the meat, or as a starter with gravy. If done correctly, it should be light and airy with a crisp surface. It’s also delicious hot or cold with jam or marmalade. Yorkshire pudding: truly a versatile, if artery hardening, guilty pleasure. “

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net.

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