Pot PopoversStory Recipe
If you have a window in your oven, you are going to want to get your friends, spark a bowl of sinsie, flick on the oven light and watch some popovers grow. If you are not intrigued by the life like way popovers grow from primordial batter into delicious treats, you have had too much or too little dope.
This is one of those recipes where the proportions are vital. You will need your measuring cups and spoons and stick to the instructions if you want your popovers to pop. In addition to measuring devices, you will need some mixing bowls, a sauce pan, a cheese grater, a spice grinder and a popover pan. What's that? It's kind of like a muffin tin but the cups are deeper and held together with bars instead of being stamped out of one piece of metal. I've made muffin tins work, but it can be hit or miss, so the right pan is a good idea.
The ingredients are simple things you should have around the kitchen - flour, milk, salt, eggs, butter cheese and a bit of your favorite eating weed. If you searched your pantry high low and all you found are a box of macaroni and cheese and eight different kinds of chips, you really need to do some shopping. Go here for an article on some of the basic every kitchen should have. Make a list and get to the store. We'll wait...
OK, now that you have all the stuff collected, turn on the oven and preheat it to 400 degrees. While the oven is heating, grind an eighth of an ounce of weed in the spice grinder. Get it good and fine so the bits will spread through the batter and not get stuck in your teeth with you eat the popovers. Set the dope aside and grate the cheese. You can use any good melting cheese for this recipe. I like Gruyere, but cheddar or Monterey Jack will work just fine. Keep grating until you have a cup and a quarter. Put the cheese to the side and cut up two table spoons of butter into 12 little pieces.
In one of the mixing bowls, whisk 6 eggs until they get frothy and in another bowl sift together 3 cups of flower and 1 and a half teaspoons of salt. If you don't bake much, check the measuring spoons carefully. Two of them have very similar labels. The bigger one is a tablespoon. It might say," Tbl" on it. The smaller one is a teaspoon. It might say, "Tsp" on it. Don't mix them up and don't think that the spoon you use to stir your tea is the right size. Salt is a great ingredient, but getting the wrong amount in baking is very bad.
Put 3 cups of milk into the sauce pan and heat it slowly until you can just see some bubbles around the edges. Stir often while the milk is heating up. Milk can burn and you do not want to eat anything that has been in the same kitchen as burned milk. A friend of mine says that it tastes like someone dropped a cigar in the food. Yuk!
Put the hot milk aside and put 6 eggs into a mixing bowl (Not the one with the flour in it) and whip them with a wire whisk. When the eggs are good and frothy, slowly pour the milk in. Keep stirring, being careful to not spill hot milk all over the place. Trust me, your cat will never trust you again if you get hot milk on it. When all the milk is in there, added the flour, a cup of the grated cheese and your finely ground weed. The trick here is to stir just until the flour, cheese and dope are just combined. Too much stirring will develop gluten in the flour and interfere with the popping.
Get your popover pan and put a chunk of butter in each cup. By now, your oven should be up to temperature, so put the pan in there until the butter melts. Take the popover pan out of the oven with a hot pad and fill the cups about 3/4 full with the batter. Sprinkle on the rest of the cheese put the pan back in the oven.
It's show time! Turn on the oven light and take a seat. Over the next twenty minutes, your popover will grow in a most entertaining way. If you do not have a window in your oven, just sit still. Opening the oven will kill the poor little guys before they are ready. That would be bad.
After the 20 minute show, turn the oven down to 300 degrees and wait another 10 minutes. Again, do not open the oven until the 10 minutes are over. You will be rewarded for your patience with a lovely pan of toasty warm cheesy goodness. Serve the popovers warm.
In my house, these babies are gone in minutes, but if you can wait to dab a bit of chive butter on them, they will be extra yummy.
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