Yet again, I am shamelessly exploiting California’s beautiful natural resources and posting pictures of the coastline. These were taken from a hike in Malibu. Until this visit, I had only seen the part of Malibu that is primarily fenced off mansions blocking all views of the ocean, and one semi-nice beach. Once you go a bit further north though, there are beautiful open space preserves with rolling green hills, fantastic views of the mountains, and sweeping vistas of the deep blue Pacific.
I wanted a simple meal the day after we returned. The idea of popovers has been stuck in my head for the past few weeks. I remember my mom making popovers when we were kids that were perfect, with a bready, almost slightly tart flavor and soft and airy interior. I set out to recreate this experience while using up some leftover buttermilk in my refrigerator, and enhancing the flavor profile.
Ingredients
2/3 cup of whole wheat pastry flour
1/3 cup of regular flour
½ tsp salt
a few grinds of pepper
1/3 cup of grated romano or parmesan cheese (I used pecorino romano)
2 tsp dried rosemary
1 TBL melted butter plus more for the pan
1 cup of buttermilk
2 eggs
- Preheat the oven to 375 degrees.
- Butter a muffin tin.
- Combine the flour, salt, pepper and rosemary in a bowl. Add in the melted butter and buttermilk and stir until just combined.
- Add in the two eggs and again, stir until just combined.
- Pour the batter into the buttered muffin tins. Fill about 2/3 of the way. Sprinkle the parmesan cheese on top of each biscuit.
- Cook for 30-35 minutes. Try not to open the oven during this time. After about 30 minutes, you can peek and test with a fork if need be.
- Serve warm with butter and/or jam.
Makes nine small biscuits.
P.S. If anyone has a trusted popover recipe, please send!
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