Popovers!

Hey, can you hear it?  Listen closely.  There it is again.  The world is going gaga over popovers!  First it was cupcakes, then French macaroons.  Now the buzz is popovers, and for good reason!  Fluffy, soft and oh so delectable, this egg and flour combo is so easy to make and tastes great with just about anything.  For added authenticity, you can use a special popover pan, which looks like a muffin tin but the cups are separated from each other.  Out of convenience, I use a standard muffin tin which works just as well.

I was first introduced to popovers while visiting Memphis, Tennessee.  A great local restaurant, Paulette’s, served piping hot popovers fresh from the oven to every table, accompanied by homemade strawberry butter.  Next to their escargot, the popovers were the best item on (or, really, off) the menu!  (Hmmm... Now that I’ve tackled popovers, maybe the next project for The Delectable Kitchen should be escargot.  Stay tuned.)

Yesterday morning, with its cold and snowy landscape looming outside the window, simply called for a hot comforting breakfast.  Popovers require just a handful of ingredients but the result is truly scrumptious.  They must be served immediately upon removal from the oven, or else they’ll collapse upon themselves like a dying star, becoming ever more dense.  (Finally, an apropos astrophysical reference in this blog!)  Serve with a variety of jellies and marmalades, or if you’re feeling especially indulgent, Nutella!

Popovers
1 cup all-purpose flour
2 eggs
1 Tbs butter, melted
1 cup milk
¼ tsp salt

Do not preheat the oven (sounds strange, but it makes a difference).  Grease and flour 10 muffin cups.  Since many muffin tins hold 6 or 12 muffins, make sure to put hot water in the empty cups to keep your tin from warping!

Place all of the ingredients in a large bowl.  Whisk until thoroughly incorporated, being careful to stop mixing as soon as the flour is no longer visible (overmixing can produce tough popovers).  Pour the batter into the 10 pre-greased and floured muffin cups.  Don’t forget to add water to the empty cups.  Place into a cold oven and bake at 450 degrees for 15 minutes.  Then reduce the temperature to 350 degrees and bake for an additional 30 minutes or until the popovers are lightly browned.  Remove from the oven and cut a slit into the top of each popover.  Serve immediately and enjoy!

Fresh Corn Pancakes

Sometimes nothing is as relaxing as sitting on the couch bumming around the internet reading my favorite cooking blogs, pouring over delicious recipes and photographs.  There is an endless number of great foodies out there who inspire me as I read about the amazing things they are whipping up in their kitchens.  It definitely keeps me hungry and eager to continue my own exploits in front of the stove.  One of my favorite blogs is the über-popular Smitten Kitchen.  If you haven’t checked it out yet, I highly recommend it --  the recipes are great and the pictures are a feast for the eyes.

Recently Smitten Kitchen had a post about pancakes with corn, and I jumped at the chance to try it myself.  The bottom shelf of my refrigerator has at least a dozen ears of corn, and I’m eager to try creative ways to use it.  The recipe below is almost exactly Smitten Kitchen’s recipe, except I made two adjustments:  I added ground flax seed for good health, and I made my own buttermilk by using regular milk and cider vinegar.  It’s a great trick that my mother and grandmother taught me.

These pancakes are amazing, and garnered rave reviews from my guests.  They’re the perfect combination of sweet and savory.  In fact, no one used maple syrup to adorn these delectable corn pancakes.  I served them with a side of crispy bacon, and everything was gone is no time.  I definitely recommend these for your next Sunday brunch with friends.  Smitten Kitchen’s original recipe is located here.  Below is my slight variation.

Fresh Corn Pancakes
2 tbs butter
Corn kernels cut from one fresh ear of corn
Dash of salt
1 egg, beaten
1 ¼ cups milk (I like a combination of regular and skim)
2 tbs cider vinegar
½ tsp vanilla
1 tbs sugar
¾ cup all-purpose flour
¼ cup cornmeal
1 tsp baking powder
½ tsp baking soda

To begin, combine the milk and the vinegar in a bowl (or measuring cup) and let it sit for at least 20 minutes, but 30 minutes would be preferable.  You’re creating your own buttermilk!

Meanwhile, melt the butter in a large pan over medium heat.  Add the corn and sauté for about 5 minutes, or until the fragrance of corn fills the air and they are just beginning to brown.  Add a dash of salt and set aside.

In a small bowl, combine the flour, cornmeal, baking powder and baking soda.  Set aside.  When the buttermilk has curdled, add it to a large bowl with the egg, corn, vanilla and sugar.  Whisk.  Then gently stir the dry ingredients into the egg mixture, being careful not to overbeat.

Heat a large skillet over medium heat, and grease with a pat of butter.  Drop the batter into the pan by even ladlefuls.  Flip when the pancakes have tiny surface bubbles and the edges are ever so slightly brown and crispy.  Cook for an additional two to three minutes, or until done.  Enjoy with a sprinkle of powdered sugar, maple syrup or just alongside a platter of hearty bacon and sausage!

Quick Worknight Dinner: Pseudo Souffle

Sometimes inspiration comes in a flash.  My goal was simply to find a tasty way to use the zucchini that is currently overflowing in my kitchen.  Zucchini pancakes sounded like a great idea – and a fast way to put dinner on my plate.  I soon found that pancakes made with a minimum of flour and no egg yolks stick to a pan like magnets.  As I was trying to scrape the pancakes off of the bottom of the pan I realized that my experiment with egg whites and zucchini could be an almost-soufflé.

Technically, a soufflé is made with both egg yolks and egg whites, as I understand it.  In my effort to eat healthier, I omitted the yolks from my zucchini pancake batter.  My concoction was also devoid of butter and milk.  But when making the pancake batter I made sure that the egg whites were beaten to a stiff peak, and I knew they would puff in the oven.

So I forged ahead and poured the remaining batter into a small baking dish.  Hoorah!  The pseudo soufflé turned out to be as light, airy and tasty as I had hoped.  Sometimes kitchen accidents turn out truly appetizing!  Paired with a basil cream, it was doubly delicious, and so fast, too!  A fast and easy (and tasty) quick worknight dinner!

Pseudo Soufflé
5 cups zucchini, coarsely grated
¼ cup all-purpose flour
1 tsp sugar
¼ tsp salt
¼ tsp black pepper
2 egg whites

Place the grated zucchini in a colander.  Toss with the salt and let sit for 15 minutes to drain.  When drained, place the zucchini in a large bowl and add the flour, sugar and pepper.  Mix well to coat.  Meanwhile, beat the egg whites until they form stiff peaks.  Now is also a good time to preheat the oven to 350 degrees.  Carefully add to the zucchini mixture.  Gently pour the mixture into a small baking dish.

Bake the pseudo soufflé for 20 to 25 minutes, or until the eggs are no longer loose and the top is ever so slightly browned.  Eat immediately and enjoy!

Whole Wheat Mixed Berry Scones

A few days ago I left town for a friend’s wedding.  I knew that I wouldn’t have much time in the morning to prepare breakfast before leaving, but I still wanted something hearty enough to keep me satisfied until the butlered hor d'oeuvres made their welcomed appearance at the reception.  Scones, one of my favorite delights in the entire baking universe, are very quick and wonderfully easy to whip up.  Scones to the rescue!

A good scone is hard to come by.  Often I’ll see a tray of scones in a local coffee shop or bakery and I can’t resist buying one in my zeal for this wonderfully tasty, flaky and not too crumbly treat.  Of course, often I’m disappointed after the first bite.  Too frequently the scones are dry, tough and break into a pile of crumbs quite easily.  That’s why the best scones are the ones you make yourself.

In an effort to be a bit healthier, I’ve incorporated whole wheat flour to boost the fiber content.  It adds a subtle flavor and gives the scone an ever-so-slightly chewy texture.  No pile of crumbs here!  Feel free to use your favorite berry or berry combo.  Even frozen berries will do in a pinch, but nothing tastes as bright or retains its shape as well as fresh in-season berries.  The scones also keep well for a day or two after baking if wrapped tightly.  Bon appétit!

Whole Wheat Mixed Berry Scones
1 cup whole wheat flour
1 cup all-purpose flour
1 tbs baking powder
½ tsp salt
3 tbs sugar
1 ¼ cups heavy cream, plus a little more for brushing
5 tbs butter, very cold and cut into cubes
1 ¼ cups berries

Preheat the oven to 400 degrees.  In a large bowl sift together both flours, plus the baking powder and salt.  Using a pasty cutter or your hands (or two forks work well, too) incorporate the butter into the flour mixture until it resembles coarse crumbs.

Add the heavy cream and mix just until combined.  Gently fold the berries into the dough.  Don't worry if a few berries get squashed in the process.  The dough will be streaked with color, but the berries taste just as good.

Press the dough onto a lightly floured surface and form into circle.  Cut the dough into the traditional triangle shape, or use a biscuit cutter for uniform circular shapes.  You could even use your knife for a free form expression of scone-y goodness, too!

Place the scones onto an ungreased baking sheet and brush the tops with a bit of heavy cream.  Bake for 20 minutes or until gently browned.  Enjoy!

Blueberry Muffins

Muffins make a perfect breakfast.  They’re easy to make, easy pack when you’re running out of the door, easy to eat with one hand and they freeze very well, to boot!  With the season of fresh berries upon us, why not throw some into your favorite muffin batter?  I used Paula Deen’s muffin recipe as a starting point, then threw in my own twist: almond milk instead of regular; less sugar to reduce the sweetness; and I omitted the sugary coating.  Substitute your favorite berry or mix several together for a berry explosion!  I’m sure you’ll agree that these muffins really hit the spot when you’re craving a fast homemade treat.

Blueberry Muffin
2 cups all-purpose flour
2 Tbs baking powder
½ cup minus 2 Tbs sugar
½ cup butter, melted
1 egg, beaten
¾ cup almond milk (or substitute your preferred milk)
1 ½ cups blueberries (or substitute your favorite berry)

Preheat the oven to 350 degrees.  Grease or line a 12 cup muffin tin.  In a large bowl, combine the dry ingredients (flour, baking powder and sugar).  In a small bowl, combine the melted butter, egg and milk.  Whisk until fully incorporated.  Pour the egg mixture into the dry ingredients and mix just until combined.  Gently fold the berries into the batter, being careful not to crush them as you go.

Fill each muffin tray about ¾ full.  Bake for 25 to 30 minutes or until gently browned.  Enjoy!

Quick Worknight Dinner: Corn and Goat Cheese Scrambled Eggs

Sometimes after a busy day at work I just feel like having a simple supper.  Eggs are usually my go-to ingredient.  Time and again I’ve tried to duplicate the perfect omelets I love to order in restaurants.  Time and again what starts out as an omelet winds up as a scrambled egg conglomerate.  But even if it doesn’t look as nice as a neatly flipped and folded omelet, the eggs never fail to taste delicious!

Always the optimist, I had hoped that this time would be Perfect Omelet Night.  Alas, my record of messy un-omelets still holds.  I didn’t mind, though, because the eggs were incredibly fluffy and the goat cheese melted just enough to give the dish a slightly cool and creamy burst of flavor.  Corn kernels add a subtle, almost imperceptible sweetness, too.  They also give the eggs an interesting contrast in textures, since they still retain a bit of crunch even after cooking.

Tell me, what is your secret to making an omelet that actually looks like an omelet?  Just how can one do it?

Corn and Goat Cheese Scrambled Eggs
3 eggs, separated
salt and pepper to taste
½ cup corn kernels
1 tbs butter
¼ cup goat cheese, crumbled (herbed goat cheese imparts a nice flavor)
3 tbs chopped fresh chives

In a large bowl, whisk the egg yolks, salt, pepper and corn.  In a medium bowl, beat the egg whites until soft peaks form.  Gently fold the egg whites into the yolk mixture until thoroughly combined.  The eggs will be thick.

Melt the butter in a large skillet over medium heat.  Add the eggs, spreading with a spatula if necessary.  When the eggs are almost set, but still slightly wet, sprinkle ¾ of the cheese and ¾ of the chives on top.  Using a spatula, attempt to flip the omelet over, trying to form a half moon.  (It is at this point that I usually have trouble and wind up making scrambled eggs instead.) Either way, cook until eggs are set.  Top with remaining cheese and chives.  Enjoy!

Chocolate Chip Walnut Zucchini Muffins

Muffins are the underdog in the world of baked goods.  Can one cute little cake serve as a savory breakfast, an tempting afternoon snack and a delectable dessert?  The mighty muffin is up to the challenge.  Case in point: these delicious Chocolate Chip Walnut Zucchini Muffins which satisfy not only your sweet tooth, but also put you on your way toward the five servings of vegetables we're all supposed to eat daily.  I made these for an office potluck and received rave reviews (I know you will, too).  Everyone was surprised that they contained zucchini!

These muffins make a hearty breakfast, thanks to the walnuts.  As a dessert, the chocolate adds just the right hint of sweetness; and who would have guessed that shredded zucchini is the secret for keeping these muffins moist?  For an even healthier twist, try substituting whole wheat flour for the white flour.  Just as delicious!  And remember, over mixing is the downfall of almost any baked good.  Keep the muffin light and airy by mixing the wet and dry ingredients just until combined. 

Chocolate Chip Walnut Zucchini Muffins

3 eggs
1 cup oil

1 3/4 cups sugar
2 cups shredded zucchini
2 tsp vanilla extract
3 cups all-purpose flour
2 1/2 tsp cinnamon
1 tsp baking soda

3/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts (or substitute your favorite nut)
1 cup chocolate chips (for sweeter muffins try milk chocolate chips)

Begin by assembling the dry ingredients in a small bowl (flour, cinnamon, baking soda, baking powder, salt, nuts and chocolate chips).  In a larger bowl whisk the eggs; then add the oil, sugar and vanilla and mix again. Now add the zucchini to the egg concoction until thoroughly combined.  Next, slowly and with minimal mixing, add the dry ingredients to the zucchini mixture.  Be careful not to over mix, which will lead to denser, tougher muffins -- so not delectable.

Portion the batter equally into 24 muffin cups and bake at 350 degrees for approximately 25 minutes, or until nicely browned and a toothpick inserted into a muffin comes out clean.