Saying hi to you

J

joanietoo

Well-known member
It has been so long. I have lurked from time to time but more recently I have had time to lurk more. It is great to "see" so many that are still here from way back when. I resigned from a 10 year office job that kept me from being me - chatting here, cooking a lot and generally just living - I resigned after the awful hurricane in 2017. Our house still has not been rebuilt in the front. Some random stainless steel railing, from a balcony we could not find, was brought in by a twister in the hurricane and removed over 60 foot of roof!! We don't know where that went.

My kitchen is fine now and I am loving cooking again...just thankful for small mercies.

I have a question please. I have a "pop-over" pan and tried to make the recipe from the cardboard wrap thingy that came around the pans. Recipe was a total fail. I do make reasonably successful Yorkshire puddings and wondered what the best pop-over recipe you can recommend is. TIA

 
WOW I have thought of you so often and always when I visit some spices in my cupboard. I just

recently stopped celebrating the arrival of spring with your shrimp and mango salad and I miss it. Out here on the west coast now, it never seems hot enough.

I'm so glad to see you back here. I hope you hang around. Sorry about the hurricane. THey really can be crap can't they?!

As for your question, I use the same recipe for both popovers and Yorkies, just a hot pan and lots of hot fat.

YAY

 
Great to see you again Joanie. Here is my favorite popover recipe

So good to have you back- very sorry your house is still not intact but if you have a kitchen you are good to go!

I make popovers a lot. Many recipes are very similar and i will give you my favorite but the secret to popovers is to heat the pan dry in the oven until it is truly the same temp as the oven, then take it out and "paint" the cups with melted butter before putting the batter in. I like to put just a little batter in then sprinkle parmesan cheese on then the rest of the batter and another sprinkle of parmesan. Delicious! I would upload a photo but even with great instructions I cannot put photos up.

JULIA CHILD’S POPOVERS
Makes 9-10


1 c flour
1 c whole milk, room temp
½ tsp salt
3 large eggs, room temp
2 T unsalted butter, melted
melted butter for greasing cups

Position a rack on the lowest run of oven and preheat to 425. Butter cups after heating pan. Pour all ingredients into blender and whirl until smooth. Strain if lumpy. Pour 1/3 c into each custard cup. Bake without opening the oven for 25 min. until puffed and brown and crisp. Turn temp down to 350 and bake another 15-20 min. to help dry out interior. Serve immediately.

 
Hi missy! Watch this video from F&D (Foreign & Domestic in Austin), start around 4 minutes

The owner wife does the pastries and I swear I now own a popover pan for no other reason than I saw this episode of DDD. (Diners, Drive-ins and Dives). Of course, I've never got around to using it, but when I do, I'll have the right equipment.

In the video, the F&D pastry chef gives several HINTS on what you need to do to ensure the popovers "pop" like theirs:

You must use popover pan, not a muffin pan.
Pan MUST be preheated and hot when you add the batter.
Spray pans liberally after removing from oven
The batter must be warm
The batter must be filled to the top of the pan, not half or three-quarters.
However, do leave some room to drop in cheese cubes

I'll get your the recipe but note that in the video she adds at least FIVE cubes of cheese. In the recipe I found a few years back, it says to add a chunk of cheese.

Wait? What? There would be a HUGE difference in flavor if only using one cube of cheese as opposed to five.

Go with the FIVE cubes! Actually, comments recommend coarse grated cheese rather than cubes, but use a lot of cheese.

https://www.youtube.com/watch?v=VSkLDZIGLDI

 
okay, I can find lots of clone recipes that use muffin pans, but this one uses the popover pan.

Ingredients
1 cup whole or 2% milk
2 eggs
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup all purpose flour
1 cup white cheddar cheese diced into 1/2 inch cubes (8 ounces)


Preheat the oven to 375 degrees and make sure your oven rack is in the bottom third of the oven with several inches of space between it and the rack above.
Place the ungreased popover pan in the oven to heat.
In a small saucepan slowly heat the milk to just warm but not hot (about 125 degrees). Remove from the heat.
In a bowl, beat the eggs, salt, and pepper and slowly add the milk. Mix well.
Slowly add the flour and mix until just combined. Some lumps are okay.
Remove the hot popover pan from the oven and spray generously with cooking spray.
Pour in the batter, filling the cups 3/4 full.
Drop two cubes of cheese into the batter.
Bake 40 minutes and DO NOT OPEN THE OVEN DOOR. They could collapse of you do.
Serve warm, or room temperature. Also freezes well.

 
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