1 Video | Photo: Garlic and Cheese Popovers Recipe
Ingredients
Butter:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons anchovy paste
- 1 tablespoon chopped chives
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, optional
Popovers:
- Vegetable oil cooking spray
- 6 large eggs, at room temperature
- 5 cloves garlic, minced
- 2 cups whole milk, at room temperature
- 1 1/4 cups (3 ounces) finely grated Asiago cheese
- 1/4 cup (1-ounce) shredded sharp Provolone cheese
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Directions
Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside.
In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.
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By princessm7_8005645
Revere, MA
on May 23, 2012
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I really liked these and will make them again. My husband said they that were there the best popovers he's had (I had never popovers so I cannot compare. They were not eggy like other reviews had said. I made them in small muffin tins and baked them at 18 minutes. They were a great bite size app for a party. I skipped the butter (don't like anchovies, but served them with regular butter instead.
By purpleponyb
chappaqua ny
on May 14, 2012
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my popovers they were to eggy and had a odd texture
By A.La.Carte
Steubenville, OH
on March 30, 2012
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I feel guilty giving these a three, because the flavor was good and Giada has never let me down before. But even though the garlic and cheese flavor was yummy, my popovers had a HORRIBLE texture. They were very spongy and dense. They were also VERY eggy and never seemed to cook all the way through, even though I put them back in the oven. My boyfriend and I did eat a few from the batch with our dinner, but the rest of them were thrown away because we didn't care to have leftovers. I'm not sure where I went wrong...
Read all 25 reviews