Popovers

Happy New Year! I know this past year I did not update as much as I would have liked. I am finally getting my home together again. I seem to be bed bug free and now have a working refrigerator 1) that works and 2) that is not filled with trash bags filled with clothing. Most importantly, I have started the transformation of turning my apartment; into my own little craft studio. I am tickled pink about this transformation. It is now only being referred to as the Studio

So, I have decided I am going to start the year off with something that reminds me of lunches with my mom. When I was in pre-school waiting for my sisters to be done with school, we always have lunch together and most times there was a popover with strawberry butter involved. My sister over thanksgiving served popovers, strawberry butter, and salad for her first course and it reminded me of how much I enjoy them. The batter can be made in advance and  these are perfectly simple to make, a little different than just serving a roll. Also, a popover pan could totally make a fun gift! I know, I love all of my random cooking utensils.

1 Cup of Flour

1 Cup of Milk

3 Eggs

2 Tablespoons of Melted Butter (a little extra butter to grease the pan)

Pinch or two of Salt

Preheat oven 425 degrees

In a blender mix all ingredients together until smooth. Grease the popover pan and preheat the pan in the oven for about 3-5 minutes. Take out and fill each popover cup until ¾ full of batter and bake for 25 minutes. Makes 6 popovers. I think best served with Strawberry butter or some other flavored butter.

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Pesto Mashed Potatoes

This week I had the unpleasant experience of having my wisdom teeth taken out. I know, I am a little late since I think the average age of taking them out when they are 18 not 28. For the month prior I was teething which now I completely understand what toddlers are going through and have a new perspective. Now that I had to revert to eating mushy foods, I made in advance pre-surgery mashed potatoes. In true fashion I had to mess around with them a little and added some fresh pesto; I had gotten some basil at the Farmer’s market last weekend. Now I do love traditional mashed potatoes but this definitely was a fun twist to them and something I would enjoy every so often.

Pesto

½ Cup Grated Parmesan Cheese

2 Cups of Fresh Basil Leaves

1/3 Cup of Toasted Pine Nuts

½ Cup of Olive Oil

1 tablespoon of Lemon Juice and 1-2 Teaspoons of Lemon Zest

I used my blender but a food processor would be better. Pulse together Basil and Pine Nuts (I chopped both before placing them into the blender) followed by Olive Oil, Parmesan Cheese, and Lemon Juice + Zest blend all ingredients together until smooth and looks like green pulp if it is too think add a little extra Olive Oil.

Mashed Potatoes

3 Russet Potatoes

½ Cup of Skim Milk

2 Tablespoons of Butter

Salt and Pepper

Peel the Potatoes and boil them until they are soft (a fork can easily puncture through). Remove potatoes from heat and water and place in a separate bowl. In a saucepan heat milk and butter once butter has melted add to potatoes and with a hand mixer whip the potatoes until fluffy and smooth. At this point add about ½ of the prepared pesto to start add more depending on how strong of a pesto taste desired.

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Slow Roasted Tomatoes

Yes, it has been a while since I have written…I have been thinking and cooking but just not writing. Well, with these two entries (Maple Blueberry Muffins/ Blueberry Pancake Cupcakes) I am back. Although, the season is a little early for tomatoes this past weekend’s heat and my burn definitely made me think it was summer time. It is always nice to find things that can be made in advance and be able to bring a full meal together. Recently, I was cooking dinner and I wanted to try my hand at slow roasting tomatoes knowing that they could cook all day while I was cleaning my apartment and reading the paper. This was something that was easy to prepare in the morning and by the afternoon my apartment was smelling like I had been slaving away in the kitchen all day.

Oven temperature 225

Tomatoes
Garlic (finely Chopped)
Basil (Chopped)
Thyme
Olive Oil
Salt and Pepper

Cut tomatoes in half and place on a baking sheet. (I lined it with foil for easy cleaning.) Evenly distributed the thyme, basil, and garlic over the tomatoes. Drizzle with oil and top off with salt and pepper.
Now you can run out the door for the day and return to a fragrant home with a delicious side!

Posted by Patty in Appetizers, Recipes, Sides, Tomato, Uncategorized. 2 Comments »