Skip to main content

Popover a New Page

Oh, it has been a while since I have been here...the blog is a little dusty! I am finally in a little chunk of time fit for writing and a few lovely friends requested the recipe for my popovers, so here we go.

First a little update on my cooking school adventure!So Arleen, the owner and executive chef, finally got her own place and it will be up and running as of next week. The schedule looks so great - I can't wait to actually start teaching and taking classes myself (hello cinnamon rolls!). She allowed us to observe her teaching at the adult school in Rancho Bernardo, and a couple of other instructors and I took her up on it. It was a chocolate for beginner class that included a tutorial on all things chocolate, a tasting that covered about 12 different chocolates from white to milk to all the percentages up to 100% chocolate, and finally the practical where the students learned and made truffles and chocolate covered strawberries.

All I can say is, this woman is a pro - she is the wo-man, and believe me, I a picky, picky person when it comes to teachers. I feel like I have found my sensei a la Karate Kid or something. She will be teaching the Art of French Cooking by Julia Child early next year - now that will be a cool challenge. I love having someone great to learn from.

So anyway, let's get to those popovers. I have been reading the Ratio book by Michael Ruhlman as I discussed in an earlier post, and came accross his discussion on popovers. Here is what got me:

"They're just too cool. THis slack batter of flour, egg, and milk goes into a little cup into a very hot oven and a half hour later, poof!, a transformation as dramatic as popcorn."

It sounded fun and easy enough, so I went ahead with it. Unfortunaly (or maybe not?) all I had were my giant muffin tins, so what I came up with in the end were super large popovers. I so wish I had a popover pan, but regular muffin tins work just fine. So here is the them grow in the oven - it really is amazing. When you finally get into one, make sure it is still warm and get ready to have one of those involuntary eye closing moments. Yeah. They are that good. The outside is all crisp, but the inside is the yin to the outside yang - all creamy and custar-esque.

Some suggetions from the author paraphrased: put the pan in the oven for 5 minutes before you put the batter in, and don't add anything to the base recipe for flavor. Instead, wait until they are almost done to sprinkle cheese on to melt for the last minute or so; serve with hot diced apple sauted in butter and brown sugar, or just top with sweet butter and honey The recipe for Basic (but Amazing) Popovers from the Ratio book follows. It makes 4-8 popovers:

16 oz milk
4 large eggs
8 oz flour (two scant cups)
About 2 tsp salt to taste
1 stick of butter melted or 4 oz canola oil

Preheat oven to 450 degrees F.

Combine milk and eggs and whist until they're uniformly compbinged. Add the flour and salt and stir until combined. Allow the batter to sit for a half an hour or longer for the flour to bloom or hydrate.

Put the pan in to preheat 5-10 minutes while the oven heats

Remove the pan from the oven; put a couple of teaspoons of butter in each cup of the popover pan (or muffin pan). Fill each cup with batter an bake for 10 minutes, then reduce the heat to 375 degrees F., and continue to bake until done, 20-30 minutes longer.

Serve straight from the oven with preserves, jams or simply some good honey and butter.


HLM said…
I've missed you Linds! So glad you've come back to your blog! I have a popover pan and I have yet to have such success with my popovers. I'm definitley going to try that recipe. I was so inspired by the ratios book that I went and found the episode of Splendid Table with the author as a guest. I'm so intrigued! I cannot wait to hear more about your life as a teaching cook. What a dream. And hooray for finding an amazing teacher for yourself. Thanks, by the way, for always leaving a comment on my blog. I really appreciate it every time.
Ashley said…
Hi Linds! I've been poking around your facebook and blog, wondering when I'd hear some news. I loved seeing the pics of the book signing at Costco! Martha looks surprisingly good! Thanks for sharing those.

Heather's friend served popovers to us when I visited her last Christmas.... they are so heavenly. Yours look equally so. I have a mini muffin tin; would those work better than regular muffin tins? Love you so much & miss you!

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 

• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Biscotti and Marcella

Things have, well...pretty busy lately, but I have been cooking some here and there. My favorite of the week were the almond biscotti for Alex. They are really the perfect biscotti - light and dense at the same time, blanched slivered almonds, almond extract...yeah, he likes him some almonds. 
I have been reading the memoir of Marcella Hazan, the Italian lady who brought "real" Italian food to America in the seventies and eighties. It is amazing that she never intended to be anything more than a science teacher in Italy, and she became this foodie idol. She never even cooked anything until after she was married! It is funny in her books to, she gives off this vibe like, well, they wanted me to write a cookbook, so here it is, but hey, don't ask me to do another one!  She really tells it like it is. I saw her on Martha Stewart and she even treated Martha like "whatever, you are just like everyone else". Gotta love that old Italian gal. Just truly hersel…