Giada De Laurentiis' Garlic and Cheese Popovers | Giada At Home | Food Network
Giada serves garlic and cheese popovers as part of a good old-fashioned neighborhood dinner party!
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Garlic and Cheese Popovers
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 38 min
Prep: 8 min
Cook: 30 min
Yield: 12 popovers
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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Giada De Laurentiis' Garlic and Cheese Popovers | Giada At Home | Food Network
Gluten-Free Popovers with Chef Gail Sokol
You read that right -- these popovers are gluten-free! Chef Gail never thought that it was possible to make high, fluffy popovers that were gluten-free, and after some trial and error came up with this fabulous recipe! Don't let your gluten-free friends miss out when you make your popovers!!! They're simple to make and the perfect side to any dinner, a fabulous breakfast with butter and jam, or a fancy anytime snack! Watch this video to learn Chef Gail's secrets for perfect gluten-free popovers!
Here's the recipe:
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Dutch baby — sweet and savory popover pancakes
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code adamragusea to get 20% off your first order.
***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.
Almond Biscotti Recipe - Laura Vitale - Laura in the Kitchen Episode 557
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Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Alex turns a few basic ingredients into a showstopping treat for breakfast or a snack!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pantry Popovers
Level: Easy
Total: 2 hr (includes cooling time)
Active: 40 min
Yield: 8 to 12 popovers
Ingredients
1 tablespoon unsalted butter, melted and cooled, plus additional for greasing the muffin tins
1 cup all-purpose flour
2 large eggs, at room temperature, lightly beaten
1 1/4 cups whole milk, at room temperature
3/4 teaspoon kosher salt
Spiced Pear Jam, recipe follows
Sesame Butter, recipe follows
Spiced Pear Jam:
2 heaping cups peeled and diced Bartlett or Anjou pears (1 1/2- to 2-inch dice)
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Sesame Butter:
2 1/2 cups heavy cream
1 cup sour cream
4 tablespoons sesame seeds, lightly toasted
1 teaspoon kosher salt
Directions
Special equipment: 2 standard 6-cup muffin tins or 1 standard 12-cup muffin tin
Preheat the oven to 425 degrees F. Liberally grease each cup of 2 standard 6-cup or 1 standard 12-cup muffin tin(s) with some of the melted butter.
Make the batter: Sift the flour into a large bowl. Whisk together the eggs, milk and salt in a smaller bowl until blended. Pour the egg mixture and melted butter into the flour. Gently stir to combine, breaking up any big lumps. (Don't stress over small lumps of flour.)
Bake: Fill each cup in the muffin tins about three-quarters of the way full. Place the tins in the center of the oven and bake for 12 minutes, then reduce the oven temperature to 350 degrees F and bake until the popovers develop a nice brown color, are cooked through and feel crusty, an additional 10 to 12 minutes. (Opening the oven door while popovers bake increases the chance they will deflate, so look through the window but don't give in to temptation!
Finish: Remove the tins from the oven and pierce the tops with the tip of a small knife to allow steam to escape as they cool. Turn the popovers out on a wire rack. Serve immediately with Spiced Pear Jam and Sesame Butter.
Spiced Pear Jam:
Yield: 1 1/2 cups
Combine the pears, sugar, vanilla, cinnamon, allspice, cloves and 1 cup cool water in a medium pot. Bring the mixture to a simmer over medium heat and cook until the pears start to break down, 10 to 12 minutes. (The liquid should be fairly thick and will thicken some more as it cools.) Let cool completely.
Sesame Butter:
Yield: about 12 ounces
Prepare a medium bowl of ice water. Whip the heavy cream and sour cream together gradually in a stand mixer fitted with the whisk attachment. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process, which is actually buttermilk. You can reserve this and use as you would regular buttermilk. Gather the ball of butter together in a double-layer of cheesecloth or a thin kitchen towel and plunge it into the bowl of ice water to wash any buttermilk off the surface.
Place the sesame seeds and salt in a medium bowl and use a rubber spatula to mix the seeds and salt into the butter. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately at room temperature or store, covered, in the refrigerator.
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Alex Guarnaschelli's Pantry Popovers | The Kitchen | Food Network
Do You Really Need A Popover Pan To Make Popovers?
Are popovers made in a muffin pan just as good as ones made in an actual dedicated popover pan? I tried them both to find out!
In this video I share a simple and easy recipe to make great delicious popover bread rolls at home! I show how to make these popovers from start to finish, in both a popover pan and in a muffin pan. Popovers might just be the best and easiest rolls for beginners, but it’s delicious for all. Overall this recipe only needs 4 ingredients, minimal prep time taking only about 5 minutes to mix everything together, the longest part is waiting for the pan to preheat and the rolls to bake. Even with how easy the prep is, it comes together wonderfully! I hope you learned something from these recipes and it helps you bake great popovers at home, with either pan. These popovers are a favorite for the whole family. Enjoy!
#popover
#vs
#homemaderolls
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Ingredients:
3 eggs, room temp
1 1/2 cups whole milk, room temp
1 1/2 cup all purpose flour
3/4 tsp salt
Recipe:
1) Preheat pan at 450°F for about 20 minutes
2) Combine flour and salt
3) In separate bowl, add eggs and milk and whisk vigorously until frothy (a few minutes)
4) Add dry mix to wet mix, whisk until just combined and no dry patches remain
5) Retrieve hot pan, grease with cooking spray, and add batter directly to pan to fill cup about 3/4 of the way full. Fill each cup in a single pour, do not stop part way then add more.
6) Immediately out in oven preheated to 450°F for 20 minutes. Then, without opening oven, reduce temp to 350°F and bake additional 20 minutes (if using muffin pan, can remove 5-10 minutes early if it looks brown enough).
7) Remove from oven, let cook on wire rack. Enjoy!