Mutant Muffins

As much as I love eating popovers I actually think I like the process of making them even more. It is like watching some fascinating science experiment that mutates right in front of your eyes. Out of nowhere this seemingly harmless batter just begins to morph and expand into this magical mushroom cloud in your oven. When this happens it leaves the middle of the popover full of giant air pockets which are perfect for holding little pools of melted butter just waiting to trickle down your chin, now doesn't that sound good.

Sharp Cheddar Popovers

2 eggs

1 c. water

1/2 tsp. salt

1 c. all-purpose flour

1/4 c. shredded sharp cheddar cheese, well packed

In bowl, beat eggs, water, salt and flour until smooth, using a wire whisk. Blend in the cheese. Grease popover pans generously, you may also use a muffin pan.                                                                                                              ]

Fill cups no more than 2/3 full.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer. Remove from cups. Pierce a hole into side of each popover to allow steam to escape to keep popovers crispy. Keep in warm oven no longer than 10 minutes before serving.

Makes 6 to 8 popovers.

Photo/JMackinell/Flickr

Life Is Just A Bowl Of Sherry

My mother's two favorite spirits were port wine and cream sherry as well as dry sherry. I use to always get her a bottle of each during the holidays, it was always a pleasure to watch her savor every little sip.
During dinner the other night my dear friend and neighbor, Christine started talking about recipes containing port or sherry. I was telling her that I always use sherry when I make lobster bisque and that port is used a lot in meat preparations. Well now I find myself very focused on finding unique ways to use the two spirits. This recipe could not be more perfect for us it uses one of our most favorite cheeses, brie and a heavy dose of cream sherry, which I am sure would have made my mother quite happy. Now we will just have to find some wonderful recipe to make using port.

Sherried Brie Soup

2 c. cream sherry
2 tbsp. butter
6 c. sliced mushrooms
2/3 c. minced shallots
2 tsp. fresh lemon juice
2 tbsp. flour
4 c. beef stock
4 oz. trimmed brie
2 c. heavy cream
1/2 tsp. pepper
1-2 tsp. salt
 cube up some brie and mince some chives for garnish

In a saucepan, reduce cream sherry by half. Melt butter in another medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook over medium-high heat, stirring 2 minutes. Remove from heat and stir in flour until well blended. Return to heat and add beef stock and reduced sherry. Bring to boil then reduce to a simmer about 25 minutes. Add trimmed Brie; stir to melt. Add heavy cream, pepper and salt. Ladle hot soup into serving bowls. Garnish with additional brie and minced chives.

Beat Your Way To A Tasty Meal

With all the posts that I have written I always surprise myself that there are some very simple yet well loved foods that I fail to write about. While pondering what food to write about next, out of nowhere I just started thinking about omelets. Beyond it being one of our most popular breakfast choices it's also been that last minute; 'Oh my gosh, I forgot to take something out of the freezer" rescue meal. In my grandmother's case it's become an easy satisfying meal to prepare if you are eating alone. An omelet is a blank canvas totally accepting of whatever foods your imagination can throw at it or better yet in it! My grandmother's favorite omelet is made with chicken livers, my mother loved a good Spanish omelet, I love any omelet that has a lot of melted cheese and then there is my cousin from France who prefers her omelet simply with a sprinkling of herbs and nothing else.
So beat a few eggs, chop up some of last nights leftovers, grab a couple slices of cheese and have a simple yet satisfying meal in a matter of minutes. Food doesn't always have to be fancy in order to taste just fine.

Simple Cheese Omelet Recipe - use this as the base recipe for whatever ingredients you choose (meat, veggie, fish, fruit, cheese). Increase number of eggs and amounts depending on how many omelets and people you are serving.

3 eggs
1 tbsp. milk
1/4 tsp. salt
Dash of pepper
2 tsp. butter
1/4 c. cheese (American, Swiss, feta, cream cheese, cheddar) use whatever you like.

In small bowl, beat eggs, milk, salt and pepper with fork until well blended. In skillet melt butter, tilt pan to coat sides. Add egg mixture and cook on medium heat without stirring.
When omelet is set sprinkle the cheese over half of omelet let sit a few seconds to melt the cheese then slide omelet out of pan and fold in half.

Photo/dinnerologyii/flickr

That's One Sharp Loaf of Bread

My mother always said I should by stock in a grated cheese company, I just love the stuff. Although “Parmigiano Reggiano” seems to be the grated cheese that is touted the most, I have always leaned more towards a good "Pecorino Romano". Romano cheese is sharper, stronger and has more bite. Don’t get me wrong I love and do use Parmesan in and on many things it has a wonderful flavor, just quite a bit milder. I have always enjoyed really strong sharp cheeses; one of my favorite eating cheeses is “Extra Sharp Aged Provolone” as well as “Grana Padano”. These sharp cheeses are delicious eaten with a drop of good aged "Balsamic Vinegar" placed upon each bite.

Sharp Italian Cheese Bread

5 cups Bisquick

6 eggs

2 cups Romano cheese

1 cup milk, room temp.

6 Tablespoons vegetable oil

2 Teaspoons black pepper

1 egg yolk

Combine Bisquick, cheese and pepper in large bowl. Beat eggs, milk and oil with electric mixer. Add to dry ingredients (mix with spoon). Generously grease 2 (12 1/2 x 4 1/2) pans. After putting dough in pan smooth top with wet hand.
Preheat oven to 350 degrees. Bake 25 minutes until lightly browned. Brush top with beaten egg yolk. Bake 10 minutes. Makes 2 loaves.