I have been home for an hour or so with my day ending at the usual 7pm.  My husband has gone to a men’s night out at church, and I was home to dine alone, as Scout had his dinner earlier, courtesy of my daughter Meredith.  I didn’t have to think much about what to fix as leftovers was on the menu.  Last evening was Lent, which was celebrated at my church followed by a soup dinner.  Unfortunately, I couldn’t join my husband or fellow parishioners but my husband brought me home a big container of the Gracious Gourmets Bean & Cabbage soup. It was good after a day of fasting yesterday and  I had some soup this evening as well. I hated to not cook, as my mind is churning with food I want to make, and so little time.  My solution this evening “popovers” of course! They are quick to make, its an easy clean up doing the dishes, they taste good warm from the oven, and I have been craving them for days.

I grew up with them referred to as “Yorkshire pudding” and only discovered today that there is a difference other than the name.  It seems that “Yorkshire pudding” the English version is made using the pan drippings from a roast while  ”popovers” the American version uses butter. Now, James Beard says the American “popover” has gone through a number of changes on its way to what we know as a “popover”, though the recipes I’ve seen doesn’t show much other than the butter and dripping elements and a continent that separate the two versions.  I had a number of recipes all basically the same, some making more than others, some with herbs and others with herbs and cheese. I craved them at there simplest, just good plain “popovers”. James ( we are on a first name basis as I have most of his cookbooks) also says that they are just grand cooked in a cold oven set at 425degrees, for about 30 to 35 minutes, we shall see as they are still in the oven.

Years ago, when traveling through Maine for a month one summer, we went in search of a famous restaurant that is known for serving “popovers” and jam.  It took us over an hour to find the place and for the life of me I can’t remember the name, though I will find it somehow and will keep you posted should you venture to Maine sometime soon.  We sat on the terrace after a day hiking to feast on these warm treats from the oven followed by lemonade and tea.

I thought while we wait for these glorious crispy puffy mounds to come out of the oven, I  would give you an update on the husband who is still not talking to me (I’ve lost count of the days now). Well, he did talk to me briefly today but only to tell me why he isn’t talking to me. Since this is a blog about food, I will spare you the details. Though I have been wondering  if he might come around and see my side of things, just by the wonderful smell of food in the house not to mention the pleasure of dining on my efforts. Perhaps there is a way to win over a “meat and potatoes” guy who appreciates a meal with canned food in the equation, to come to his senses urging me to stay home at least part of the time and cook for him.

Well enough for now the buzzer just went off.  The “popovers” look divine, they taste divine and they are perfect except for the fact that they stuck to the bottom of the tins, and made a big mess. My muffin pan will be soaking overnight for an a.m. attempt at cleaning. I am neat so this is not easy for me. My big tip for the day GREASE YOUR MUFFIN TINS WELL. Other than that one glitch they were worth the effort, rave reviews by Scout as well. I know we established he had a little weight problem, but he cheered me on while I made them, and drooled while I took them out of the oven, I had no choice but to offer him a sample.

Here is the recipe should you feel inclined to give them a try.

2 eggs,1 tsp salt, 1 cup flour, 1 cup milk, 2 tbsp melted butter

Beat eggs, add flour and salt, then milk and butter, being careful to not over-mix.

Pour into well greased tins 2/3 full, Bake 425degree 25-35 minutes. If they get to brown cover with foil last 10 minutes. Serve warm plain, with butter and jam.

I tried to download an image of popovers for those that want to see food, but could not figure out how to do it. I am sorry I know I owe you a picture of these treats and will make every effort to get over this technical difficulty as quickly as possible.

Till tomorrow evening, goodnight.