Savory Popovers

Anybody else remember Home Ec classes? Plain popovers were the very first food I made in that class back in my day. It was like magic to see how this batter transformed into a light, airy pastry back then, and it still is today.

Ingredients (makes 6 in a standard popover tin):

Cooking spray, vegetable shortening or butter to coat the popover cups

2 eggs, beaten

1 cup milk

1 Tablespoon cooking oil

1 cup all-purpose flour

2 teaspoons Savory Mushroom Salt (recipe below)

Directions: Liberally spray each cup of a six cup popover tin (you can use a large muffin tin if you want, but then this will make 12 smaller popovers). Place the popover tin on a baking sheet and place in a cold oven. Heat the oven to 400 degrees F while you prepare the batter. In a mixing bowl, combine the eggs, milk, oil, flour and Savory Mushroom Salt. Whisk until thoroughly combined. Using good, sturdy, oven mitts, remove the baking sheet with the popover tin on it from the oven. Carefully ladle in the batter until the cups are just half full. Return the sheet to the oven and cook at 400 degrees for 20 minutes. DO NOT PEEK. Reduce the oven to 350 degrees F and cook for another 15 to 20 minutes (mine took 20) until the popovers are very firm and brown. Turn off the oven and let the popovers sit in there for another three minutes. Remove from the oven; prick the tops with a sharp knife to let the steam escape and serve hot.

Savory Mushroom Salt

Here is a lovely all-purpose seasoning blend that will add depth to anything bland like potatoes. The salt, thyme and onion powder/shallot salt can all be customized to your taste.

Ingredients:

1 package (1/2 ounce) dried shitake mushrooms

2 Tablespoons kosher salt

2 teaspoons dried thyme

1 teaspoon onion powder (or shallot salt if you have it)

Directions: Pulverize the dried mushrooms in your food processor, blender or super-duper smoothie blender. Pour the powder into a bowl and stir in the remaining ingredients.