Like wheat flour popovers, those have also a life of their own, and have to be in the oven up to when ready - anxiety is not a friend of those, and opening the oven is sort of ultimate sin. A change on the Brazilian classic is the method: I grew up believing that you would need a blender to prepare it. But now I know that this is not necessary. A good whisk will do the job as well as the electric gadget.
So, if you want to try something very different but still very in tune with the coming holiday you might enjoy this. Kids loved it and approved it. They were invited to prepare it with us but chose to play instead. But if you want to insist on their participation, they can break eggs, whisk, measure and have fun.
Tapioca Flour Cheese Popovers
I sometimes buy the tapioca flour (or starch) at Asian markets. Lately I tried a wonderful organic one from Amazon, imported from Brazil. A bit pricey, but with perfect results.
1 cup grated Parmesan or Pecorino cheese
Kosher salt to taste
2 eggs
1 cup fat free milk
1/2 cup canola oil
Dried rosemary to sprinkle on the top
Pre-heat oven to 380 F. Grease with oil or oil spray aluminum muffin cups. Combine dry ingredients and set aside. In a bowl beat eggs, and gradually add oil and finally milk. Pour liquid over flour, whisking constantly. When everything is well mixed - and it will be incredibly liquid - pour on baking cups. Bake for around 30 minutes or when the tops is getting golden. Enjoy and Happy Thanksgiving!
2 comments:
Great pop-over recipe, thanks for the idea.
Thanks! By the way, I prepared a batch today and thought that 2 cups of cheese was far too much cheese... So I am revising the recipe and changed it. It might be that if the Parmesan used is really salty or sharp, even 2/3 of a cup will work.
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