Tuesday, September 14, 2010


Warm, fluffy popovers
TWSF aren't the only ones around obsessed with food, most of our friends are too. Aside from catching up on gossip, food is usually central to our conversations. Last year (before the creation of the blog), our friends Alex and Billy described (in great detail) an excellent dining experience they had at BLT Steak in DC. Surprisingly, the highlight of the meal was  the free bread, but it wasn't any ordinary bread, BLT Steak serves freshly made popovers. The popovers were "unbelievable" according to our friends and they came served with a recipe card (how cute is that??). The popovers were so good, it inspired Alex and Billy to head to Williams Sonoma, buy a popover pan and start making them at home.

When Alex and Billy debuted their popovers during a dinner party, TWSF was very impressed! The crust was golden brown, and the inside was soft and doughy and had bits of cheese crumbles melted throughout. I could see what all the excitement was about. A month or two after my introduction to popovers, Alex and Billy gave me my very own popover pan for my birthday. Don't we have great friends?

Chuck and I made popovers a couple weekends ago for breakfast. You must try them directly out of the oven, they are to die for. Hot, fluffy, doughy, mmmm.....


Recipe from Williams-Sonoma

**Special equipment: Chicago Metallic 6-cup Nonstick Popover Pan

Makes 12 popovers


4 tablespoons unsalted butter, melted

6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Unsalted butter for serving (optional)
Jam for serving (optional)


1. Preheat oven to 450 degrees. 

2. Spray the cups of the pan with nonstick cooking spray. Pour 1/2 teaspoon of melted butter into each cup.

    3. In a bowl, whisk together the eggs and milk, then whisk in the remaining 2 tablespoons butter.

      4. In a separate bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, approximately 2 minutes.

        5. Divide the batter among the prepared cups and bake for 20 minutes.   

        6. Reduce heat to 325 degrees F and bake for 15 minutes more.  

        7. Remove from oven.

          8. Let the pan cool, then repeat steps 1-7 with the remaining batter. Serve immediately with butter and jam.