The recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, is Popovers, located on page 213.
This recipe is from the book, Baking with Julia, by Dorie Greenspan.
The contributing baker for this recipe is from the late, Marion Cunningham.
“Marion Cunningham, a former California homemaker, became one of America’s most famous and enthusiastic advocates of home cooking, died on Wednesday, 7/11/12, in Walnut Creek, California. She was 90.”
You can read about her story in The New York Times.
February 11, 1922
Los Angeles, California, U.S.
|Died||July 11, 2012 (aged 90)
Walnut Creek, California, U.S.
|Notable work(s)||The Fannie Farmer Cookbook, 12th and 13th editions; Fannie Farmer Baking Book; The Breakfast Book; The Supper Book|
|Television||Cunningham & Company|
I’ve made a few recipes by Marion Cunningham, and liked them all.
~ Thank You, Marion Cunningham, for your caring spirit. RIP ~
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Once the popover batter was made,
and poured into muffin pans,
off to the oven they went.
The outcome was an array of shapes…each beautiful in their own way…with a warm golden color…
The popovers were delicious! So much so, I made them again the following day.
My twist: I added pepper to my batter, and a tad more salt.
The popovers were enjoyed with a serving of Chicken Ala King (latin style).
I will post the Chicken Ala King recipe on my other blog, sometimes SAVORY, at some point this week or next. It will include a recipe photo tutorial.
This will be my last savory post on Baking is my Zen.
All savory recipes, going forward, will be posted on my other wordpress blog called, sometimes SAVORY.
Only dessert recipes will be posted on this dessert blog, Baking is my Zen.
A special, “Thank You” to Amy,
For sharing a photo of herself, and her son, Reid (sous-chef).
Amy is one of the hosts for this week’s Popover recipe.
Adorable photo Amy!
Host bakers: (recipes can be found on their blogs)
Amy of Bake With Amy
Paula of Vintage Kitchen Notes
Also, you can see the other bakers’ posts to view their creations.
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At What Temperature Do Eggs Separate Easily?
Eggs are easily separated when COLD.
When your recipe calls for yolks or whites, separate the eggs while cold. Then, bring to room temperature before use.
Have you come across a website, www.thekitchn.com?
If not, check this site out. It is excellent. Great content and fabulous photography.
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Enjoy your week…I look forward to baking September’s recipe choices with the baking group:
~ Nectarine Upside-Down Chiffon Cake
slated for posting on September 4th
~ Whole Wheat Loaves
to post on September 18th
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Peace in Baking,
Baking is my Zen…sweet nibbles for the soul
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.