Comments on: Parmesan Popovers from Giada

By: Teresa

Teresa — Mon, 30 Mar 2009 20:31:23 +0000

In the UK we have the Yorkshire Pudding, which is not a “pudding” by the American definition but rather a pastry like thing not unlike a popover (those crazy Brits!). When looking for a Yorkshire Pudding recipe I kept coming across recipes for popovers instead as they are made of a very similar recipe. If they *are* like Yorkshire puds then hollow and light is a good result and well made. Come to England and you can try some Yokshire puds and see for yourself

By: Margie

Margie — Fri, 13 Mar 2009 16:41:51 +0000

I’d have to see the inside to know whether they are what I think of as real popovers. Are they kind of hollow?

By: LeeDog

LeeDog — Fri, 13 Mar 2009 15:14:52 +0000

They look pretty darn good. Popovers are usually made in a bigger size tin than the usual muffin pan and that helps the rising. Eggy is good. Kenny’s Wood Fired Grill has great popovers.

By: Deacon

Deacon — Wed, 11 Mar 2009 23:12:55 +0000

well dang, thats an easy recipe.

I could bake that!!!
Deacon = Happy

By: foodczar

foodczar — Wed, 11 Mar 2009 14:09:49 +0000

Picnic sounds great! I’ll bring the wine!!

By: Bryan

Bryan — Wed, 11 Mar 2009 05:31:16 +0000

P.S. You and Brian should come down for sxsw!

By: Bryan

Bryan — Wed, 11 Mar 2009 05:21:48 +0000

I don’t have a popover-loving connoisseur, but I do have Alton Brown. I saw him make these on Good Eats one time. It’s your lucky day…

Recipe here: http://www.foodnetwork.com/good-eats/popover-sometime/index.html.

The whole episode is on YouTube (he talks about the popover about halfway through):
Part 1: http://www.youtube.com/watch?v=NjtcyUb4S5M
Part 2: http://www.youtube.com/watch?v=UmKcegIBtkU