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I had them for breakfast this morning. And, um, yesterday morning. And Sunday, and Saturday. Skipped Monday, for some reason.
My excuse was that the clotted cream I bought for Saturday had to be used up before it went bad. Now it's gone, and I have to find a new excuse.
Posts: 7954 | Registered: Mar 2004
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Beren--I know, she got me, too. Don't you just love you some CT??
Popovers: When Jamie and Nate visited this weekend, Jamie made us popovers. Mmmmm... At one point, there was only one left. ONLY ONE! Jamie asked the courtesy question, "Does anyone want this last popover?" And Nathan said, "Sure!" and went over and ATE IT! Nathan has a lot to learn about marriage. Hee!
Posts: 1545 | Registered: May 2002
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Yeah, I learned the difference between people who grow up in a big family vs. people who grow up in a small family. Basically, "Does anyone want this last popover?" in a small family is a courtesy question. You want it, but want to make it clear that everyone had a "chance" at it. In a big family, that question means you're alerting them to the last popover and it's up for grabs.
I'm not even bothering to put the muffin pan away any longer. It now lives in the drying rack, ever ready for when it will be called to popover duty.
Posts: 4393 | Registered: Aug 2003
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Bah. I'm not a very good painter. Heh. No, I haven't really done anything lately. But thanks for asking! Maybe I will do something this weekend.
quote:Beren--I know, she got me, too. Don't you just love you some CT??
Popovers: When Jamie and Nate visited this weekend, Jamie made us popovers. Mmmmm... At one point, there was only one left. ONLY ONE! Jamie asked the courtesy question, "Does anyone want this last popover?" And Nathan said, "Sure!" and went over and ATE IT! Nathan has a lot to learn about marriage. Hee!
According to the Dogbert book of etiquette, you are duty bound to offer the last of something to you spouse/date/whatever. However, if you feel it will go to waste ("Oh, I just want one little bite!") you are free to bean them in the head with it instead of handing it over. Posts: 5422 | Registered: Dec 2001
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I like serving popovers with savory butters with some dinners... try Sage-Butter Popovers! Yummy!
Posts: 512 | Registered: Jun 2002
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My morning workout takes almost exactly 30 minutes. Do you know what else takes 30 minutes?
In the interests of the two not cancelling each other out, today's popovers are being consumed with just a bit of butter and a nice local blue cheese. Posts: 7954 | Registered: Mar 2004
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ludosti, you must post your refinements (and also an rough estimate of the humidity and altitude of your Popover Cookerage Situation, if you wouldn't mind). I am very excited to learn that the magic has spread.
I am very, very excited about this thread.
*bows left, bows right
[I have been away due to pressing work demands, and upon coming back, I find documentation of my very own corruptive influence. Marvelous, marvelous Hatrack. ]
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I made popovers this morning. They came out pretty well, but next time I'll have to use a teflon muffin tin. They were a bit lighter (in consistency and color) than the ones I've made before, which I think were based on the popovers at The Jordan Pond House. Which you should visit if you're ever in that corner of the country.
Posts: 1810 | Registered: Jan 1999
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ooh, popovers! I scored a popover pan at St. Vinnie's yesterday for $3.50. The sweet old lady at the check-out asked it I was going to start plants in them. I looked at her like she was mad and said "Popovers!"
My aunt had her 80th birthday party at a restaurant famous for its popovers. One of my cousins trolled all the tables to eat any extras. Sure, he pretended he was coming to chat but I knew better. I can't believe some people didn't eat theirs.
I think I'll try out my new pan for lunch...
Posts: 239 | Registered: May 2004
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PC, when I do anything to give mine extra puff, they end up overpuffed (i.e., one big huge bubble in the middle). However, it is certainly a good idea for people who are underpuffing. There are some similar ideas for adding lightness to batter ar the "Low Carb and Lovin' It" site at Food Network online.
ctm, sweet.
I want to see jexx's pictures.
Suneun, well, it is the best sock store in the known universe. Posts: 14017 | Registered: May 2000
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My husband used to work at a restaurant famous for its popovers, and would bring them home. Now that I have an oven that actually works, I am going to try them. However, I am going on the new WeightWatcher's Core Plan, which involves a lot of whole grain eatage. Does anyone have a good recipe for a whole wheat popover?
And Suneun, you sock! I am a sock addict, and I need to get some of those socks.
Posts: 10890 | Registered: May 2003
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I found a recipe from Suzanne Somers for whole wheat popovers. CT, would it work to substitute a WW-friend;y oil for the butr, or not? I will try these and report back:
1 C nonfat milk 1 T melted butter 1 C whole wheat pastry flour 1/4 tsp. salt 2 large eggs Makes 8 Popovers
Preheat oven to 400° F. Butter a popover pan or large muffin tin. In a large bowl, beat the milk, butter, flour and salt together until smooth. Add the eggs, one at a time, being careful not to overbeat them. Fill the popover or muffin cups 3/4 full. Bake for 15 minutes. Without opening the oven door, turn the heat down to 350° F and bake an additional 20 minutes. Serve immediately.
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With such a small amount of shortening, oil is likely to work ok. No promises, though -- popovers are delicate little beasties. Posts: 32919 | Registered: Mar 2003
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On one recipe, it had NO SUBSTITUTES next to "butter."
So, butter it will be.
I was just looking for popover pans. they are pricey little things! even on Ebay. If anyone needs one, there were a bunch on there today. It looks like the main differnce between one and a muffin pan is that the cups are separated by wires, rather than all in a clump like a muffin pan.
Posts: 10890 | Registered: May 2003
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"NO SUBSTITUTES" was likely to be to keep people from substituting margarine. Melted margarine and melted butter do not work the same way. According to The Joy of Cooking, though, you should be able to use oil for melted butter, especially in that small of an amount. (You might want to use a "scant" Tbsp. instead of a full Tbsp.; butter and margarine are 80% fat, while oil, shortening, and lard are 100% fat. Or something like that.)
Posts: 21182 | Registered: Sep 2004
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I've forgotten the butter before, and I didn't notice much texture difference. Came out a little less easily from the tin, though.
Posts: 14017 | Registered: May 2000
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I find butter adds a richness and smoothness; oil would probably do much the same, but I would suggest grapeseed oil, which is not only incredibly healthy and cheap (at least if you get it at a Greek or Middle Eastern grocery store), but has no noticeable flavor like so many oils do.
Posts: 21182 | Registered: Sep 2004
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But not as healthy, and more expensive. (Actually, I do sometimes taste canola oil, especially in delicate things like popovers.)
Posts: 21182 | Registered: Sep 2004
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I made these... but I did not have all the ingredients at home. So I used melted margerine instead of butter, and 1/2 cup cream and 1/2 cup water instead of milk. I also used a small, 24-cup muffin tin. They turned out really well, however, and I ate one. Posts: 459 | Registered: Dec 2004
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I thought canola was good? My latest weight loss attempt is a combination new WeightWatcher's(any fruit, vegetable, whole grain, fat free milk product, and lean meat is "free, plus 7 "points" for extra. or 3, i forget)) and Dr. Weil. It is sort of the Sara "Nutritient Dense" approach.
Popovers are pretty nutrient dense, really.
Posts: 10890 | Registered: May 2003
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Elizabeth, your food plan sounds awesome. I've also incorporated a handful of walnuts into my daily diet, as they seem to be the most nutrient-dense of the nuts.
Posts: 14017 | Registered: May 2000
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Elizabeth, canola is good, but olive is better, and grapeseed is even better, especially for your cholesterol.
Posts: 21182 | Registered: Sep 2004
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But olive isn't better for cooking, it has a low smoke point and very strong flavor. For something like this you wouldn't want to use it.
I, um, made popovers this afternoon, and ate them with the orange chcolate sauce from last weekend and a small scoop of ice cream. Tasted like profiteroles, without having to mess around making choux pastry. Then I took a nap. Perfect Sunday. Posts: 7954 | Registered: Mar 2004
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I'm catching up on transcription of my notes from the last conference. Dave is listening to Cyndi Lauper (yes, at full volume) in the next office over. We just came back from ribs.
Not a bad day. Coupled with my playtime with Sophie yesterday, a pretty darn good weekend. If I'd only remembered to pick up some milk, I could have made popovers this morning and achieved the pinnacle of a weekend.
Alas. Ah, well, should I become that perfectly happy, I'd probably lose my soul.
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