Popovers

Sue and Peter recently sent me something I've been wanting for a while: a popover pan. Popovers are awesome because they are two things I love: bread and fluffy. I also like them because they give you the chance to invite someone to "pop over for a popover, pip pip!" Well, I guess you wouldn't have to say "pip pip" if you didn't want to.

Popovers are an interesting type of bread because they rise because of all the liquid in the batter, not because of any leavening agent. After they're baked, you'll find they are hollow -- a great place to put butter, jelly, jam, butter, honey or butter. They're also great with butter.

For my first time out, I used the trusty popover recipe from The Joy of Cooking. It's pretty basic -- milk, butter, flour, salt and eggs. Some recipes recommend starting with a cold oven, but this one suggested a preheat, so preheat I did. I've been told either method will work, though, so I guess it's a matter of taste. All ingredients should be at room temperature before you begin making the batter.

For my next batch, I'm going to add cheese and herbs to the batter -- I think savory popovers would be great with soup.


Basic Popovers (from The Joy of Cooking)

• 1 c. milk
• 1 T. butter, melted
• 1 c. flour
• 1/4 t. salt
• 2 large eggs, beaten

Mix together the milk, butter, flour and salt until just smooth. Beat in the eggs, one at a time, being careful not to overbeat. Fill six greased popover cups about three-quarters full (don't overfill) and bake immediately in a preheated 450 degree oven. After 15 minutes, lower the temperature to 350 degrees (without opening the oven). Bake about 20 minutes longer or until done. Serve immedately. Or if you're going to keep a few until later, pierce the tops to allow steam to escape. But I'd serve immedately. Cold popovers are kind of weird.


The food: Popovers
The verdict: So good, pip pip!

Brain Food

Yes, I have tested it scientifically. Peppermint Patties are indeed brain food.

Now That's a Spicy Cucumber!

When it gets hot and muggy, which is exactly what it's been lately, I like to make foods that require no heat. Enter this spicy Asian cucumber salad. It's delicious. It's pretty. It's healthy. What's not to love?

You thought that was rhetorical, but I have an answer for you: the sogginess is what's not to love. If you don't eat this right after it's finished chilling, you'll find the cucumbers wilted and swimming in watery dressing. So if you're not planning on serving (and finishing) right away, I'd think about salting and squeezing out the cucumbers before you put together the salad.


Spicy Asian Cucumber Salad (from Cook's Country)

• 1/2 c. rice vinegar
• 2 T sugar
• 2 T fresh lime juice
• 2 T fresh ginger, minced
• 1 1/2 T red chile, minced (about one large chile)
• 1 T toasted sesame oil
• 3 cucumbers, peeled, seeded and cut crosswise into 1/4-in. pieces
• 4 scallions, white and light green parts, sliced thin
• 1/4 c. loosely packed fresh basil leaves, chopped
• Salt and pepper.

Bring the vinegar and sugar to a boil over medium-high heat. Reduce heat to medium-low, then simmer until mixture is reduced by half (the recipe says this takes about 5 or 6 minutes, but I find it takes longer than that). Transfer to a medium box and allow to cool.

Whisk into the mixture the lime juice, ginger, chile and sesame oil. Toss in the cucumbers, scallions and basil. Season with salt and pepper. Chill for 10 minutes or up to 1 hour. Serve.


The food: Spicy Asian cucumber salad
The verdict: Mouth-puckering veggie goodness

Every Cake Needs a Little Cream Cheese

I've yet to meet a recipe that I don't think could be improved with a little cream cheese. Nature's perfect food. And that's especially true for pound cake. Cream cheese in the batter is a must.

This is my no-fail pound cake go-to recipe. It's great plain, or with fruit or whipped cream. It's also good with extracts other than vanilla (orange, rum and lemon are three favorites). It only calls for three-fourths of a pound of butter, so I've renamed it in case anyone out there in readerland is a real stickler for details.

Three-Fourths of a Pound of Butter Cake

• 1 (8-ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 t. vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into the prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.


The food: Three-Fourths of a Pound of Butter Cake
The verdict: You don't even miss that extra quarter-pound