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Parmesan Herb Popovers- The Art and Soul of Baking
Posted By Todd & Diane On December 21, 2009 @ 10:15 am In Breads | Pastries,Cookbooks,Food,Herbs,Recipes,Vegetarian Recipes | 41 Comments
Warning: these parmesan popovers are way too easy and addicting to be legal. Crusty, crispy and savory popovers like these that are so easy to make, yet so quickly inhaled within a matter of seconds, should be against the law because they are that good. Really, really, really good.
These savory popovers so are light and airy, it’s amazing to watch them puff up to a crisp golden brown. The fragrance of thyme and parmesan baking in the oven added the perfect warmth to this chilly day and all the steam from the inside of the popovers added extra heat! We don’t know why we’ve never made popovers before. Rumors of them tasting too much like egg or not puffing up enough had us uninterested until we looked through a new cookbook we got our hands on.
It’s hard not to get into the baking mood when flipping through the Art and Soul of Baking book by Cindy Mushet. This book is packed with valuable baking information from cover to cover and it’s so comprehensive that the recipes and techniques can keep help anyone who loves to bake very, very busy in the kitchen.
This gigantic book isn’t just a book of recipes, but it’s like an encyclopedia of baking; full of valuable baking tips and methods. The fun recipes and step-by-step, easy to follow instructions and in-depth discussions of the science of baking is wonderful for baker of all levels. Simple recipes like cookies and tarts to more complicated flaky croissant and cakes with spun sugar are just a sample of the treasures in this amazing book.
These parmesan herb popovers are the perfect quick bread to make for dinner and since we’ve already logged in a gazillion hours at work, these popovers were a welcome treat to a long day. As a matter of fact, we just might be making a huge batch of these for Christmas but the first dozen will definitely be eaten by us first!
Total Time: 30 Minutes
This recipe calls for the use of a standard 12-cup muffin pan. Of course, using a popover pan is perfect. We used these little tins and they worked well too!
Adapted from The Art and Soul of Baking by Cindy Mushet.
These popovers will quickly deflate, and do not hold or store well. So try to eat them fresh and hot from the oven!
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