One of the things I love most about writing this blog, is becoming friends with people all over the world; hearing their stories, sharing recipes, being buoyed by their adventures, and trading kitchen tips and tricks. I am humbled by people’s honesty, in their triumphs and in tragedy, and I so appreciate knowing that there are other neurotic foodie folks out there who think there is nothing odd about making six dozen carrot muffins to perfect the technique.
One of my favorite exchanges was the discussion of all of our “Scary Foods“. I began with grilled artichokes, but from there came confessions of trepidation about spatchcooking a chicken, feelings of inadequacy with yeast dough, and a personal favorite, “anything animal related”.
Popovers have always been on the Intimidating List for me. Done right they are culinary beauties, golden brown with steam escaping from their crusty tops in front of your eyes. Done wrong they are dense little hockey pucks that would be better suited for home protection than mandatory consumption. The trick is that you must not, absolutely can’t, definitely don’t open the oven while they are cooking. For certain people who shall remain nameless (
me) this is an exercise is incredible self-control, and let me tell you, it ain’t easy. But if you follow the rules and wait until they are done you will be greeted with a splendid treat and the unexpected, but most welcome addition to just about any meal be it a fried egg, salad, beef tenderloin, or fall lasagna.
What are you cooking this weekend?
Sage and Chevre Popovers
Makes 12, halves beautifully. Adapted from Joy of Cooking.
- 1 cup all-purpose flour
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups milk
- 1 TB warm melted salted butter
- 2 ounces goat cheese, cut into 12 pieces
- 1 1/2 TB dried sage, crumbled
- Bring all ingredients to room temperature.
- Move rack to center of oven and preheat to 450 degrees.
- Grease muffin tins. Popover tins are great too, but the former will absolutely do the trick.
- In a bowl combine the flour and salt.
- In a second bowl thoroughly combine the eggs, milk, and butter.
- Pour the egg mixture over the flour mixture and fold just to combine. A few lumps will remain.
- Divide half the mixture into the muffin tins, about one-third full.
- Evenly distribute the goat cheese and sage, and top with remaining mixture.
- Bake for 15 minutes at 450 degrees, then reduce temperature to 350 degrees and bake for 20 more minutes. Do not open the oven!
- After the full 35 minutes of baking time, check to ensure they are done. They should be well browned and crusty, or else they will deflate.
- Remove from pan, and puncture one hole in the side of each to let steam escape.
- Serve immediately or keep crispy in the oven (turned off) for up to 30 minutes.