Chicken of the Woods...
The hardest part about bringing a meal to the table is the timing. Jason & I agree on that. PopOvers should be popped and have a large cavity in the middle. Well, we part company on this one. Most people agree on what the perfect popover should look like but that’s about all the general agreement there is. Jason likes the interior to be a little like custard. I like the interior to be a cavity. And how do you get either one? That’s when the real divergence shows up. Lynn Bonnet has a web-site that presents the popover very well and ends by suggesting you try several recipes, do some experimenting with ingredients and techniques and decide what works for you. I think that is really excellent advice. Really good advice is what works for you.
PopOvers have a very long and illustrious history in our family. I grew up eating popovers probably at least about once every three weeks. Most often cooked on the weekends because they were always baked by my father. Back then, Dad would make the popovers with bacon grease but he uses oil today. My father, know as Grand-daddy Bill to Jason & Wally, always fixed either doughnuts or popovers whenever he was visiting. His visits entailed lots of anticipation as to which would be cooked.
The following is the recipe I’ve used for popovers and Jason’s alterations. If it works for you, I’m happy. If you already have one that works for you, I’m happy you know the joys of popovers also. If this doesn’t work for you, I hope you will try another recipe and discover the joys found in the center of a popover be it custard like or a cavity.
Grand-Daddy Bill’s Popovers
1 c sifted all-purpose flour
1 1/8 c milk (Jason uses 1 1/4 c)
1/4 c oil
2 eggs
Beat eggs in mixer, add other ingredients and beat 3 to 4 more minutes.
Fill pans 2/3 full or less.
Place in pre-heated 450° oven for 10 minutes; then reduce heat to 350°. Bake an additional 25 minutes longer.
Five minutes before removing from oven, pop each popover with a knife to allow inside moisture to escape. Jason does not pop the popovers.
For comparison the following is the recipe without directions from
Cook’s Illustrated The Best Recipes Popovers
1 c all-purpose flour
1/4 t salt
1 c whole milk
2 extra-large eggs
1 T unsalted butter, melted, plus additional melted butter for greasing pan
And then there is the question of what to put in the popover: butter, honey, jelly, jam of just about any kind, any fruit butter, etc.
For our vegetarian, 
I sautéed leeks, garlic and poured in vegetable broth with some of those beautiful Black Beluga Lentils and let them simmer about 45 minutes. I also sliced this beauty, aka Chicken of the Woods and sautéed it with some more leeks and garlic. I topped the Lentils with the Chicken of the Woods and grated a little smoky parmesan on it.
I sautéed leeks, garlic and poured in vegetable broth with some of those beautiful Black Beluga Lentils and let them simmer about 45 minutes. I also sliced this beauty, aka Chicken of the Woods and sautéed it with some more leeks and garlic. I topped the Lentils with the Chicken of the Woods and grated a little smoky parmesan on it.
I presented this to Wally.
For the rest of us Jason prepared these plates.
Along with the popovers it was a feast of family and food and a friend!
Brunch...
Monday, August 21, 2006
