Manchego and chives popovers

Posted By SimpleTapas | 0 comments

In the spring of 2013, while I was still living in LA, I was watching one of my favorite TV shows, Diners, Drive-ins and Dines, when the host (Guy Fieri) entered this place in Austin, TX called Foreign & Domestic and helped me discover something that looked totally yummy: gruyere popovers.

The following day, I went to my yoga class (absolutely starved to avoid throwing up while going through Vinyasa) with my friend Sharon, and we both recalled the TV show we had watched the night before. After our class, we rushed to buy some popover pans and promised each other we would experiment with them and see if those popovers were half as good as they appeared to be. Sharon tried them that same week and her family liked them a lot. My family had to wait several months until that popover pan got some use. Did I tell you I am the biggest procrastinator ever?

Finally, I am ready to share the recipe I came up with (inspired in the Foreign & Domestic popovers recipe but with more flavor, in my opinion). Hope you like it, improve it and share it, so we finally get to popover perfection!

Ingredients (6 large popovers)

4 eggs

2 cups sifted flour

2 cups milk

1 ½ cup of diced Manchego cheese 8 (in 1×1 inches cubes)

2 tbsps. finely chopped chives

2 tbsps. grated Parmesan

1 tsp. granulated garlic

1 tsp. granulated onion

spray or melted butter to grease the pan

salt and pepper

Preparation

STEP 1.- Preheat the oven at 400ºF. Introduce the popover pan, as it should be hot when you pour the batter in.

STEP 2.- Whisk the eggs until fluffy, (about 2 minutes) and slowly add the hot milk (about 120ºF) stirring continuously.

STEP 3.- Add the chives, 1 tbsp. Parmesan, granulated garlic and onion and mix well. Season with salt and pepper. Add the flour in three times, mixing just enough to incorporate it.

STEP 4.- Fill the hot popover cups nearly to the top, and add three Manchego chunks to each cup.