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Blue Cheese Popovers – Food Wishes ctm magazine



Popovers are one of those “too good to be true” recipes. Simple to prep, virtually foolproof to make, and few things coming out of your oven are as visually impressive than a pan of fully puffed popovers. They are also inexpensive to make, and adaptable, so it’s no wonder why I consider this technique a must in any cook’s repertoire. Enjoy!

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/recipe/282660/blue-cheese-popovers/

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Blue Cheese Popovers recipe, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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34 Comments

  • Orion88 on January 3, 2021

    These look phenomenal. And the sandwich version looks so delicious.

  • Steve Burnell on January 3, 2021

    I can’t wait to try this! I’m a brit and always try to do mine the exact opposite and eight times out of 10 I would get hockey pucks! So I’m looking forward to trying your method Chef To see how they turn out! Thanks love this as always

  • OraFN on January 4, 2021

    Blue cheese I swear I’m addicted to blue cheese

  • emoanarchist96 on January 5, 2021

    In terms of British Yorkshire puddings you did the exact opposite to what I was taught at damn near every step but still got some awesome results, going to try this soon

  • Stacy M on January 8, 2021

    Hmm… I've made many of Chef John's recipes. And this is the first one I've tried that I wasn't delighted with. I don't doubt that the recipe worked like its supposed to, because they always do. It could be that I love bread so much, I'm not crazy about its really eggy cousin? It wasn't awful; just definitely not my favorite.

  • Canaan on January 9, 2021

    Why does he sound like Trump if he were to go study at broad and pick up an accent, love Vid btw

  • Chris Crable on January 9, 2021

    I want them! 🙂

  • D J. on January 11, 2021

    Are these like yorkshire puddings?

  • B8kedBean on January 14, 2021

    Looks like a yorkie to me 😁

  • Trans Birthing Person on January 17, 2021

    "You are after all the Les McCann of how to fill the pan." Holy_flippin_schnidt that blew my mind. Compared to What I just don't know……

  • Xero Punt on January 18, 2021

    Layers by Les McCann is magic.

  • Pegasaurus Rex on January 21, 2021

    Hmmm, idea: make these with about 50% more cheese, then stuff them with stripped and chopped nashville hot wings

  • No.1 on January 24, 2021

    What is the oven shown in this video? It looks very nice!

  • Carb Larson on January 27, 2021

    My mother would always make these to go with soup. I will try the blue cheese, though. Everything is better with cheese.

  • Father Granito on January 28, 2021

    If your from NM you will want to add green Chile
    (We put green Chile on everything)
    They are amazing

  • littlejason99 on February 2, 2021

    OXO Mixing Bowls have a pour spout!

  • Jay Norris on February 6, 2021

    Look like Yorkshire puddings. Mind you I'm not wearing my glasses.

  • MOOSEDOWNUNDER on February 6, 2021

    You made blue cheese Yorkshire puddings.

  • Koren O'Sullivan on February 8, 2021

    Irresistibly funky yes John

  • wareagle843 on February 8, 2021

    Bleu

  • Kukua Loo on February 17, 2021

    "tweaked the ingredients proportion a little bit" But Chef John, we barely measure ingredients..

  • Martha M. on February 22, 2021

    They look yummy. Can you freeze the extras?

  • SpecialT on March 4, 2021

    Made ‘em tonight. PERFECT AND DELICIOUS!!

  • boom shanka on March 23, 2021

    OK, I have made more than 15 batches of these now, so here is how to perfect the recipe:

    1) If you are using the popular Bellemain 6 cup popover pans, increase the recipe by 1/3. 1/3 cup of flour, 1/3 cup of milk, 3 eggs. That way you can fill each cup by a tad more than 4/5ths full. You need that volume to get the rise and hollow interior.

    2) Let the batter sit on the counter for 40 minutes before pouring it into the popover pan. Put the batter down, and step away…

    3) Grease the popover pan liberally with good butter, that means French or Irish butter. American butter has too much water in it. After buttering the reservoirs, sprinkle sesame seeds on the bottom and sides. The batter will climb up the seeds like a souffle climbs a souffle dish. You don't need baking spray. Sprinkle sesame seeds on top of the batter when in the reservoirs, in addition to or even instead of the blue cheese.

    4) Start with 35 minutes baking time, baking time depends on your oven and under baking yields a stodgy popover. Watch them closely for the last 5 minutes: GB&D is good, burnt would be a waste.

    You're welcome.

  • Robin Browne on March 26, 2021

    I really enjoy your videos.

    I like making bread and bread-related things, but my dough always sticks onto everything, including my bowl, hands and spoon 🙁

    I found a trick. Brush the bowl, spoon and hands lightly with olive oil. Works well 🙂

    And put lots of yeast because it tastes good.

    PS – I love it when the dough rises. It's so cool 🙂

  • Rod McKenzie on April 20, 2021

    It's amazing what you learn from watching your Channel. I love breaking rules and although I am an ace with Yorkshire puddings these look lovely. You can bet your Cayenne shaker that I'm going to try this😋 Thanks Chef John 😁

  • Michelle D on May 2, 2021

    Can you please consider to put all the ingredients and each amount on the beginning of the video ? Then we don’t need to take a note watching your videos. Thank you

  • Al Dolajak on May 10, 2021

    Amazingly, there is a hotel in my community with a banquet hall capable of serving fresh hot popovers to groups of up to 600. I have witnessed them delivering a hot popover to everyone in such groups in less than ten minutes. They have been famous for this for over 40 years. Their other menu items are also exceptional.

  • nywvblue on May 18, 2021

    Why does the batter need to rest? And why in the fridge if you wanted everything to be room temperature?

  • Sebastian Bernabe on May 25, 2021

    As a Brit, I couldn’t help but cringe when I saw “popovers”. I can see why it’s called that but, as I am sure you all know, it’s referred to as Yorkshire Puddings. In the UK, the dangerous way in which we put the batter in is the way we do it.

  • Heather Linton on May 27, 2021

    Absolutely superb 👌🇿🇦

  • Paul Horwood2 on June 2, 2021

    You know its called a yorkshire pudding right?

  • Melinda Longoria on June 2, 2021

    Oh…. howdy, when you put the butter and roast beef on top…. omg.

  • Sheldon Traviss on June 12, 2021

    Mayo? That sammich is crying for a dab of horseradish

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