I could really go for one of these right now.
I could really go for one of these right now.
This post is in honor of my grandfather and one of the foods he loved: popovers.
When I received a popover pan as a wedding gift at my bridal shower, I squealed with excitement…much to the confusion of many surrounding me. Several people asked me what a popover was. What?! I was shocked that so many people had not experienced the delight of eating a popover! This is one of the reasons I decided to do a post about them. If you haven’t had one before, promise me you’ll try them! They are awesome, guys.
My grandfather didn’t cook often, but he did have a few specialities: fresh strawberry jam (still the best jam I have ever had), fresh iced tea, vodka martinis, bloody Mary’s, and popovers. A random assortment, yes, but he was the master of them all.
I inherited that popover-loving gene, for sure. Popovers are a unique baked good. They have an ethereal airiness but are still rich and comforting. I love when they have a very crispy outer layer and are fluffy and tender on the inside. The method used to make these meets all those requirements.
I like to serve my popovers with sea-salted butter and fruit jam. My current favorite is black cherry jam…but I would give anything to have some of that fresh strawberry jam one more time. And to share a popover with my grandpa.
This one is for you, Fritz. We miss you!
Perfect Parmesan Popovers (makes 6 large popovers)
Nonstick cooking spray
1 tablespoon unsalted butter, melted
2 large eggs
1 cup flour
½ teaspoon salt
Pinch of black pepper
1 cup skim milk
¼ cup half-and-half
½ cup finely grated Parmesan cheese
Butter, at room temperature
Jam or jelly
1. Preheat the oven to 450°F, and thoroughly coat a popover pan with cooking spray. Place the pan in the hot oven and allow it to heat up while you make the batter (this lends to a crispy outer layer).
2. Break the eggs into a bowl and whisk gently. Stir in the flour, salt, milk, half-and-half, and melted butter until just barely blended; a few lumps are fine. Finally, whisk in the cheese. Let the mixture rest for 5 minutes. It will resemble a thin pancake batter.
3. Fill the popover pan wells ¾ full, and bake for 15 minutes. Very important: do not open oven door at all during the baking process. This will deflate the popovers!
4. Reduce the oven temperature to 350°F and bake an additional 20 minutes, or until the tops are brown and crusty.
5. Remove popovers from the oven, and make a small slit in their sides with a sharp knife. This helps some of the steam escape, which keeps them crispy. Serve immediately, or keep warm in a low oven. Serve with butter sprinkled with sea salt and jam.
We’re talking breakfast today. A decadent breakfast. An easier-than-you-think breakfast.
Eggs Benedict. A classic recipe. One of the best-known breakfast recipes out there. And while there is nothing wrong with the classic, I couldn’t help tweaking it a bit when I attempted it at home a few months ago. I posted a picture of my creation on my Instagram and Facebook accounts, and I received a bunch of requests from friends and family for the recipe. So, here ya go, guys!
Here’s the thing about this recipe…it looks super impressive and tastes even better, but it really isn’t that hard to put together. You do have to justify the decadence (believe me, this is not an “everyday” kind of meal), but once you get past that, there is no going back.
Everything in moderation, right? Right.
For the hollandaise, I spice things up a bit by adding Sriracha. I love the stuff. I always have it in my pantry and add it to all sorts of things. This hollandaise also strays from tradition because it is made in the blender. There is no reason on earth that I can think of that would make me want to create the sauce by hand. I mean, I’m sure there are some purists out there who would say that a blender hollandaise isn’t REALLY a hollandaise because you aren’t whisking it together by hand, but all technicalities aside, my version still tastes luscious and buttery and lemony and like all the wonderful things. I bet if you served it to one of these supposed purists, they wouldn’t know the difference. Well, they might notice the Sriracha. Hah. There is that.
I also challenge tradition by using crispy baguette as the base, instead of an English muffin. Don’t get me wrong, an English muffin would be delicious too…I just have a thing for French baguette. Use whichever you prefer.
Make the sauce. Poach some eggs. Crisp some bacon. Stack all said ingredients together on toasted bread and devour.
Simple. Decadent. Totally impressive. It’s a win-win-win.
Yield: 4 servings
3 egg yolks
1 tablespoon lemon juice
Pinch of salt
10 tablespoons unsalted butter, melted and cooled slightly
1-3 teaspoons of Sriracha hot sauce (or to taste)
4 fresh eggs
4 strips of bacon, crisped
4 slices of baguette, about 1-inch thick
Fresh herbs, for garnish (if desired)
Blend the egg yolks, lemon juice, and salt together in a blender until the mixture lightens in color, about 30 seconds.
Reduce the speed to low and very slowly drizzle in the melted butter while the blender is running. Blend for 20-30 seconds. It should be slightly thick and a light yellow color.
Turn off the blender and add the Sriracha. Blend again until incorporated and then taste the sauce for seasoning. Adjust as necessary.
Keep the sauce at room temperature until ready to serve. It should be used within an hour or so after making.
Heat the oven to 350°F. Drizzle the baguette slices with olive oil and place on a baking sheet. Bake for 10 minutes, or until starting to crisp around the edges and turning golden brown. Keep warm until ready to serve.
To poach the eggs, bring 2-3 inches of water to a gentle simmer in a shallow pan. Pour 1 tablespoon white vinegar into the water and stir to combine. Add the eggs to the pan one at a time: crack each into a small cup, then hold the cup near the surface of the water and gently drop the egg into the water. With a spoon, gently push the egg whites around the yolk. Continue with remaining eggs. Turn off the heat and cover the pan. Let sit for 3 minutes and then remove the eggs with a slotted spoon. I place them on a plate lined with paper towels just to get rid of the excess moisture.
Place a toasted baguette slice on each plate and drizzle the bread with some of the hollandaise sauce. Top with the arugula, bacon, a poached egg, and another drizzle of sauce. Garnish with fresh herbs and serve.
Hollandaise is considered a raw sauce. While the warm butter DOES cook the egg yolks slightly, it still is considered raw. If this is an issue for you, you can try whisking the mixture together in a double boiler over VERY LOW HEAT until the eggs reach a safe temperature, but I have never tried this and cannot vouch for the results. When making raw egg dishes, make sure you are using the freshest product available. Pasteurized eggs also are a safe bet.
This recipe is a weekly standby for us during football season. It is my husband’s absolute FAVORITE game-time snack. No matter what else we have going on, this dip is mandatory. And it never goes to waste….
I have an obsession with cannellini beans. As I mentioned in my last soup post, they add a wonderful creaminess to just about everything. They are humble yet luxurious. Earthy yet mild. They pair perfectly with strong, hearty herbs, like rosemary and sage. They can definitely take on those more aggressive flavors.
Enter roasted garlic. Pungent. Sweet. Savory. Velvety. Delicious. I love the stuff. My parents used to roast garlic off in large batches in the winter time and serve it to us like butter – just spread on toasted baguette. Heavenly! They even had one of those little roasting crocks just for garlic. You must try it out, if you haven’t already.
I decided to top this soup with a fresh herb oil…to lighten up the denseness of the soup. I threw some fresh rosemary, sage, chives, and baby arugula into my food processor and gave it a whirl with some grapeseed oil. Holy cow. Now I want to add baby arugula to every herb oil or pesto I ever make. Such a great, bright flavor! The color ain’t too shabby either!
This soup is warm, and not just in the literal sense. It is thick, creamy, and comforting and makes you feel like you just ate a warm, garlic-tinged hug. I just burst out laughing at that thought. That would be gross. Ew.
Please ignore me.
But make this soup! SO. MUCH. FLAVOR.
Oh, and eat it with toasted, crusty bread! SO. MUCH. TEXTURE.
What more could you ask for?
Roasted Garlic & White Bean Soup with Herb Oil (makes 4-6 servings)
For the Soup:
2 whole heads of garlic
2 tablespoons butter
4 garlic cloves, minced
3 shallots, minced
2 sprigs of fresh rosemary, stemmed and chopped
1 Russet potato, peeled and chopped
4 cups low-sodium chicken stock
2 (15-oz) cans cannellini or navy beans, drained and rinsed
¾ cup heavy cream (optional)
Salt and pepper, to taste
Crème fraîche or plain Greek yogurt, for serving
Toasted, sliced baguette, for serving
For the Herb Oil:
2 tablespoons fresh sage leaves, chopped
¼ cup fresh chives, chopped
One sprig of rosemary, stemmed and leaves chopped
½ cup grapeseed oil (you can use olive oil if you don’t have grapeseed)
Salt and pepper, to taste
1. For the Soup: Preheat the oven to 375°F. Cut the heads of garlic in half, drizzle with olive oil, and wrap in tin foil. Roast in the oven for 45 minutes, or until the cloves are soft and caramelized. Remove from oven and allow to cool before handling.
2. Heat 1 tablespoon of olive oil and the butter together in a large pot. Add the unroasted minced garlic cloves, shallots, and rosemary. Cook for 2 minutes. Add in the potato and stock and bring the mixture to a simmer. Season the mixture well with salt and pepper. Cook for 15-20 minutes or until the potato is very tender and almost falling apart. Add in the roasted garlic (squeeze the cloves from the head directly into the pot) and the canned beans. Simmer, stirring occasionally, for another 10 minutes.
3. Puree the mixture using an immersion blender (or in batches using a standard blender or food processor) until completely smooth. Stir in the heavy cream, if using, and check for seasonings.
4. While the soup is simmering, make the herb oil: in a food processor, combine all the ingredients and pulse until the herbs are very finely chopped. Season, to taste, with salt and pepper. The oil can be strained through cheesecloth or a fine-mesh strainer, if a smoother texture is desired.
5. To serve, ladle the soup into bowls and garnish with the crème fraîche/yogurt and herb oil, as desired. Serve with toasted bread on the side for dipping.
Baby, it’s cold outside….
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg! Read More…