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pork chops with agrodolce sauce, polenta, green beans
Mongolian beef, rice
vodka pasta, cheesey garlic bread, broccoli
crockpot creamy chicken noodle soup, salad, garlic cheddar biscuits
chicken Milanese with lemon butter sage sauce, herbes des Provence potatoes, asparagus
French bread pizzas
artichoke bruschetta, prosciutto wrapped melon, minestrone soup, beef tenderloin rosa di parma, garlic roasted broccoli, mozzarella basil bread, chocolate cappuccino cheesecake

Thursday, November 26, 2009

Popovers


What could be more fun than popovers for Turkey Day? I love these rolls, especially how easy they are to prep. I have a recipe for Mini Parmesan Popovers that I was toying with, but I went with the plain popovers for Thanksgiving. Look for the parmesan popovers sometime soon...maybe for X-Mas dinner?

These "pop" up so beautifully and take me back to my childhood. You cannot ask for anything more than that.






Popovers

2 cups sifted all-purpose flour
1 teaspoon salt
4 large eggs
2 cups milk
melted unsalted butter for brushing the popover pan

Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a twelve-cup popover pan or twelve 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp
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