Fresh Herb & Cheese Popovers
Who could resist these light and savory puffs? Great for brunch or Sunday breakfast.
2 eggs 1 cup all-purpose flour
1/4 tsp freshly ground pepper
1/4 tsp teaspoon salt
1 cup milk
1 tbsp vegetable oil
1 tbsp chopped fresh oregano
1/2 cup chopped fresh basil
1/2 cup grated Parmesan or Asiago cheese
2 tbs butter, softened for greasing the cups
Preheat oven to 425 F Beat eggs in large bowl. Add flour, pepper and salt, beating until
slightly mixed. Gradually beat in the milk until themixture is blended and smooth. Stir in
oil, herbs and cheese. Thoroughly grease 6-8 ovenproof custard cups (about 5 ounce size).
cups on baking sheet and warm in the oven for 2-3 minutes until butter melts. Remove from
oven and fill the cups half full with batter. Bake for 25 - 30 minutes, until golden.
Don't peek in the oven while they're baking or they'll collapse.
If you like popovers especially crisp, take them out of the oven when they're done,
prick them with a skewer, loosen them in the cup and sit them at an angle. Turn off the
oven, return the popovers, leaving door ajar, andlet them sit in there for another 5-10
minutes.
Makes 6 to 8 popovers.
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Clams Coquilles Oregano
An unusual and savory appetizer!
2 tablespoons olive oil
1 onion minced
2 small cloves garlic, minced
2 eight ounce cans minced clams, drained and juice reserved
1 tbsp finely chopped fresh parsley
2 tsp finely chopped fresh oregano
1/2 cup bread crumbs
1/8 tsp freshly ground pepper
6 slices bread, toasted & quartered olive oil
Topping
2 tbsp bread crumbs
2 tbsp freshly grated Parmesan cheese
Preheat oven to 375 F Mix together topping ingredients and set aside. In a small
skillet, heat oil, add onions and garlic and saute until softened. Remove from heat.
Add clams, herbs, crumbs and pepper. Add enough of the reserved clam juice to moisten.
Place a spoonful on toast squares. Arrange on a baking sheet. Sprinkle with topping
mixure, then sprinkle with a few drops of olive oil. Bake for ten minutes, then place
under broiler for a few minutes to lightly brown. May be prepared one day ahead or frozen
up to the point of baking.
Makes 24 coquilles
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