Porcini Popovers Recipes

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

GREEN ONION-PARMESAN POPOVERS

Steps:

• Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
• Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.

STANDING RIB ROAST WITH PORCINI AND BACON SAUCE

Steps:

• With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
• Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
• Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.