LAST EDITED ON 11-08-10 AT 05:36 PM (EST)
Sorry for the late posting but Ive been running around like crazy lately. These two recipes are a staple in our house for a quick Sunday night dinner in the winter and I always have everything I need to make it in the house. Add a salad or some fruit and youre all set. This dinner is also a cross-cultural example of our household. The popover recipe, very similar to Yorkshire Pudding for Starshine, is my mothers recipe (who is from Boston with English-Irish ancestry) and the soup recipe (ahve-go-lemon-o pronunciation for Tummy!) is my mother-in-laws (she is first generation Greek and only one of two Greek dishes she cooks!). Avegolemono means egg-lemon.
1 T. melted butter
1 c. milk
1 cup flour
½ tsp. salt
Preheat oven to 375 degrees. Put a pat of butter in each muffin tin and place in oven. The butter will melt as the oven heats up.
Whisk eggs in mixing bowl. Add melted butter and milk and whisk. Sift flour and salt together and whisk into liquid mixture.
Take muffin tins out of oven (remember to use a potholder!) and roll the melted butter to cover sides of tin. Fill the well-greased tins one-third to one-half full. Bake for 45-50 minutes, prick center and bake for 5-10 minutes longer depending on which size muffin tin you use (medium size or large). They should be very crispy.
These are made using a medium sized tin (1/2 cup size I think, cupcake size). I usually make them in a bigger size and like them bigger. They puff and "pop" more.
Do not open door as popovers are rising to check them. A blast of cold air can deflate popovers. Do not open oven door until it is time to prick them.
Serve warm with lots of butter. Makes 6-9 depending on size tin you use. Do not double the recipe. I havent had good luck when Ive tried.
32 oz. chicken broth
2 handfuls noodles, rice or orzo
Juice from 1-1 ½ lemons (or 3 T. realemon juice)
In a largish bowl, whisk the eggs and juice together and set aside. It helps if this mixture is room temperature.
Heat broth, add salt and pepper to taste. When broth is boiling, add pasta or rice and simmer until whatever kind of pasta you are using is done. I used thin egg noodles in this version. Turn heat to lowest setting.
Now comes the tricky part (its not really tricky, it just feels that way when you do it for the first time because you need to be ambidextrous!). Put the eggs and lemon near to the broth. I usually put the bowl next to the cooktop, but if you dont have room you can take the broth off the stove, but both pan and bowl need to be next to each other. In one hand gently whisk the egg mixture; with the other hand slowly pour some hot broth into the mixture. You want to continue to do this so the egg doesnt curdle (this is not egg drop soup after all!). Continue slowly pouring the broth and whisking together until the egg mixture is warm. Then you can pour the egg-lemon-broth mixture back into the soup pan. Add more pepper and reheat. I usually bring to a boil and then simmer for a few minutes to make sure the egg is cooked. It is okay if you get a few strands of curdled egg white but that is not the taste or look you are going for. Serves 4.
Here is DH posing as my Vanna White of the kitchen. When I took over I switched to a soup ladle to pour the broth into the bowl.
The finished product: Notice that this popover is not too puffy because I broke my own rule and opened the door too soon to prick them (I was experimenting!)
It is snowing/hailing/raining here today. If I hadnt made this last night, Id be making it tonight for dinner. Enjoy!