Hi there. I’ve finally carved out a teeny tiny corner of the internet to document and share my culinary successes with my family and friends. I can only imagine its my family and friends reading this, so for that I say, thank you and I hope we can cook together despite being thousands of miles apart.
This first post is a popover recipe – Black Pepper Popovers with Parmesan and Chives. I’ve tried multiple different popover recipes and this one is my husband’s favorite. He’s not one to eat more than one of anything, nor does he say much about food, but he routinely goes back again and again for these and has actually declared them his favorite. They are delicious, easy, and go great with all the soups and stews we’re still making this winter.
The recipe comes from Food 52, a great reference website with multiple fabulous home cooks and professional cooks contributing recipes. I love that their philosophy is that some of the best cooks are home cooks and that’s where a lot of their great recipes come from.
I think there are a few best practices to use when making these.
- Don’t fill the popover or muffin pans completely full. It impedes their ability to rise as you can see by the popover on the left…..I got a little overzealous with the pouring. The popovers on the right were filled less – both in the popover pan and muffin tin. They’re lighter and airy-er.
- Grate the cheese finely, don’t use the biggest grating side on the box grater. It helps the cheese incorporate into the batter better. For this I used the microplane.
- Grease the pans with melted butter. The original recipe says butter or oil, but in my experience butter works a lot better at keeping the batter from sticking to the pans.
- Lastly, I have an 8 cup liquid measuring bowl in which I like to make the batter because I can pour easily from it. It makes the pouring and clean up simpler. I’ve included pictures of popovers that were made in a muffin tin – they’re the short ones – as well as the ones made in a popover pan. Honestly, I like them both. They’re more dramatic in a popover pan, but they’re equally delicious in the muffin tin and if you don’t want to buy a special popover pan you don’t need to.
So without further ado, here are Black Pepper Popovers with Parmesan and Chives:
2 cups milk (I’m a whole milk person – always)
4 tablespoons butter, melted (plus a little extra for greasing the pans)
10 ounces all purpose flour
½ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
¼ cup Parmesan cheese – finely grated
2 tablespoons chopped fresh chives – I substitute parsley when I don’t have chives in the garden
1 teaspoon grated lemon zest
Preheat your oven to 450 degrees (F). Lightly coat the popover pan or muffin pan with melted butter .
Whisk together milk, eggs, and melted butter until well blended. Add in the remaining ingredients and mix well.
Place the greased empty popover pan (or muffin pan) in the oven to heat for 7 minutes. Remove from oven and fill 2/3 full of batter.
Bake for 18-20 minutes.
Lower temperature to 350 degrees. Bake for 15-18 minutes. Popovers should be a deep golden brown.
Cool briefly in pan before serving. The popovers can be reheated at 350 degrees for 5 minutes.