Cheesy Herbed Popovers

Yeah, I know what the title says, but lately I have been doing some cooking. Partly because I am unemployed, (and considering all offers!) and that Mark had to work evenings for the last month. I have to admit, now that the night shifts are over, I am a little reluctant to give back the kitchen!


Just yesterday I made something that knocked my socks off, even Mark was impressed. I can't take credit for the recipe, but really, how can you go wrong with Emeril Lagasse?


As I was going through my Google Reader the other day, I stumbled upon a picture by Caroline Russock who writes for Serious Eats. She recently featured a recipe from Emeril Lagasse's new book Farm to Fork where she made the Herbed Cheesey Popovers. Caroline chooses the best recipes out of cookbooks, makes and writes about them. Then, she runs a contest so you can win a copy of the featured cookbook! 

But, it was the picture that stole my heart, I was doomed to devour.........


I followed the instructions and ingredients almost exact, except that I used 2% milk instead of whole, which didn't seem to hurt. Also, I had to bake them a little longer than recommended, it took about 40 minutes total. I used the fresh herbs from our garden; basil, rosemary, parsley, thyme, and some green onions.

When they were done, the texture was perfect. The inside tasted of subtle herbs and warm, creamy, custardy, cheddar. The outside formed a perfectly light, slightly salty, crispy cheese crust. Yum! (I might try these with a little jalapeno next time?!)

Adapted from Farm to Fork by Emeril Lagasse.

Ingredients - Makes 12 popovers, 6 to 8 servings -

4 tablespoons (½ stick) butter, melted
1/2 cup grated Parmigiano-Reggiano cheese
4 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups whole milk
3 tablespoons heavy cream
1 cup all-purpose flour
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, rosemary, basil, or chives
About 2 ounces medium cheddar cheese, grated (1/2 cup) or cut into 12 pieces

Procedure

1. Preheat the oven to 450°F.

2. Brush the cups of a standard 12-cup muffin tin with some of the melted butter. Divide the Parmesan evenly among the cups.

3. Combine the eggs, salt, pepper, milk, cream, and the remaining butter in a blender and blend until well combined. Add the flour and blend for 15 seconds, until smooth. Transfer the batter to a large mixing bowl. Stir in the fresh herbs.

4. Fill each muffin cup halfway with batter. Divide the cheddar among the cups, and then top with the remaining batter.

5. Bake the popovers for 15 minutes. Then reduce the heat to 350°F and bake for 10 minutes.

6. Remove the muffin tin from the oven and unmold the popovers onto a wire rack. Pierce the side of each popover with a small sharp knife to allow steam to escape. (This will help keep them from deflating.) Serve immediately.