by Dorie Greenspan
Recipe contributed by Marion Cunningham
This weeks recipe was to make plain and simple popovers. I have never had a popover before. Plain, crispy, hollow popovers were not sounding so appealing, so I chose to add Gruyère cheese to the top of the batter before placing into the oven.
Since I have not had great results with the recipes from this book, I did a Google search for Gruyére Popovers and decided to go with this way of making them, still using Marion's ingredients, with the addition of cheese.
The aroma wafting through the kitchen as I sit and type this, is once again heavenly. If these taste as good as they smell and look so far, these are going to be awesome!
O.M.G. These are fabulous!!!
Success meter (1-3): 3+
How can so few ingredients turn
into such deliciousness.
Left one plain - only because I ran out of cheese.
(well laziness won over ~ did not want to shred more.)
Oh the excitement!!!
The plain popover poofed up higher - but the ones
with cheese made these to die for.
I covered the rolls with foil for the last ten minutes
of cooking to keep them from browning too much.
Beautiful. No need for a fancy popover pan.
Excellent dinner once again.
The popover was bigger than the chicken!
The salad was simple and tasty too.
You can find the recipe for the salad here.
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Check out my fellow bloggers posts for their versions of this recipe.