Popovers (makes six)
1 1/2 cups all-purpose flour
1 1/2 cups milk
3 eggs, beaten
3 tbsp butter, melted
1 tsp salt
Preheat oven to 425 degrees. Grease popover pan, or small ramekins.
Beat all ingredients together (I use a blender) until smooth. Fill the cups almost to the top and bake for thirty minutes until golden and feels light when lifted out of its cup. Serve immediately (before it falls!) with jam. Rewarmed, the popovers will get some of its puffiness back.
Popovers rise highest when they get a forceful amount of heat quickly. If you use muffin tins instead of separate containers or a popover pan, you will end up with popunders!! They're meant to go with chicken, roasts, salads, and soups; they don't belong with spaghetti, curries, or chili. Also, popovers make one of the best breakfasts in the world with good ol' homemade jam!
To go with the popovers, I made smothered chicken with mushrooms.
Smothered chicken with mushrooms (serves four)
1 3-lb frying chicken, in 8 pieces (see this post for how to butcher a chicken)
salt and black pepper to taste
1/4 cups olive oil
1 1/2 cups chopped onions
1/4 cup all-purpose flour
2 cups chicken broth
1 lb fresh mushrooms, wiped clean (never wash under water) and sliced
1/4 cup chopped fresh parsley
Preheat oven to 400 degrees.
Season the chicken to taste with salt and pepper. In a large heavy-bottomed skillet, heat the oil over high heat and brown the chicken pieces, turning when necessary. Adjust the heat so that the chicken browns quickly, but does not burn. Transfer the chicken to a shallow casserole large enough to hold the pieces in one layer. Add the onions to the skillet and cook, stirring frequently, for about 5 minutes, or until they are soft and lightly colored. Stir in the flour and mix it in well with a spoon. Pour in the chicken broth and, stirring constantly, bring to a boil. Reduce the heat and let the broth simmer for 2-3 minutes. Pour the sauce over the chicken in the casserole, cover tightly, and cook in the oven for about 20 minutes. Scatter the mushrooms over the chicken, re-cover, and bake for another 10 minutes, or until the chicken is tender. Sprinkle the parsley over the top and serve.
1 comment:
That sure gets Pavlov HIMSELF not his own dog drooling!
I am glad you shared this recipe because I never like my mother's recipe that comes with milk in it.
I just pointed it to my husband Uzi and he said he had that many time at his deaf school in Jerusalem. He promised to do one for me!
Stay kosher..
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