As we entered the blistering summer-starting heatwave the weekend before last, I utilized that Sunday afternoon indoors time to whip up an odd supper. Blame the dice roll game that we use to get me digging back into the recipes magazine archive, which pointed me to a limited set of options from Cook’s Illustrated and a simple recipe for popovers.
I’d tried these over 13 years ago without finding much to crow about, and I was not expecting much better this time. But were they ever some gorgeous popovers when I pulled them from the oven!
With no way to predict success or failure, I went ahead and compensated with chile-rubbed bacon and some Gruyère cheesy scrambled eggs, though. Two popovers proved too much and the plates were not quite cleaned…but there was just enough satisfaction to deem the night a success.
”No-Fail Popovers,” by Andrea Geary. In Cook’s Illustrated, Number 168 [January & February 2021], p. 14-15.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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