The Good Cook's Book of Tomatoes: A New World Discovery and Its Old World Impact, with more than 150 recipes by Michele Anna Jordan

Author:Michele Anna Jordan [Jordan, Michele Anna]
Language: eng
Format: epub, azw3
Publisher: Skyhorse Publishing
Published: 2015-05-25T21:00:00+00:00

Popovers

with Dried Tomatoes

Makes about 1 dozen popovers

A popover rising all golden and fragrant out of its tin is a delightful sight and one that offers a simple but satisfying sense of accomplishment. Popovers are welcome at breakfast but are also delicious at dinner, alongside roast beef, roast pork, and roast chicken.

1⅓ cups milk, room temperature

l tablespoon melted butter

l ⅓ cups all-purpose flour

⅓ cup sun-dried tomato bits

1 tablespoon finely minced fresh Italian parsley

½ teaspoon kosher salt

3 eggs, room temperature

¾ cup Fontina cheese

Tomato Butter (page 250)

Have heavy, deep tins (cast iron works best) buttered and the oven preheated to 450°F.

Heat the milk and butter together over medium heat. When the butter is melted, add the flour, tomato bits, parsley, and salt, and beat vigorously with a wooden spoon until the mixture comes together and pulls away from the side of the pan.

Remove from the heat immediately.

Add the eggs, one at a time, beating well after each addition but not overbeating; stop when each egg is fully incorporated into the mixture.

Spoon just enough of the popover batter into each muffin tin to completely coat the bottom. Divide the cheese among the 12 popovers and then fill each tin about one-half to two-thirds full with the remaining batter. Bake immediately and after 15 minutes reduce the heat to 325°F. Bake for another 15 to 30 minutes until the outsides of the popovers are firm and the tops golden. Remove them from the oven and serve immediately, with a tomato butter alongside.

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