Pretty Simple Popovers

As the seasons change, a new one has begun for us. As of this week, both Alex and I are full-time A Couple Cooks. For years, we’ve both been working full-time at a technical writing business here in Indianapolis. I was at the company for 13 years and Alex for 10 years. (If you’re wondering, I was his boss!) We’re incredibly grateful for our time in the business world working with corporate clients, which gave us a huge amount of experience and knowledge. Our work in food started as a hobby seven years ago. As of this week, Alex and I are officially both creative entrepreneurs working in the food industry…and officially co-parenting little Mr. Larson. It’s a new chapter!

The focus of this new season is creating margin, space for exploration, and focusing on family. Our 20’s and early 30’s were full of work, work, and more work. Once Larson entered our life, we knew it was time to press the Reset button. Our passion for cooking, food writing, and photography has also grown to a place where we wanted more time and space to explore it further. This transition also coincides with the launch of our cookbook, Pretty Simple Cooking, and we’re thrilled to have more time to devote to A Couple Cooks endeavors. A few changes and updates to what we do here:

• Are you a blogger or creative who needs maintenance or WordPress backend help? We’ll now offer this as a service.
• Are you a brand or cookbook author who needs product photography or food photography? We’ll be increasing our freelance photography capacity.
• We’ll continue to offer recipe development and food photography services.
• We’ll have more capacity for events related to home cooking, healthy lifestyle, food photography, food writing, social media, and creative entrepreneurship. More to come!

Now for the recipe. To celebrate Pretty Simple Cooking, we wanted to share with you one of our simplest recipes: popovers! When we’re looking for a side item to go with a soup or salad, popovers are an easy way to get homemade bread on the table.

What’s a popover? It’s kind of like a dinner roll, but on the inside it’s custardy and filled with air! The name comes from literally “popping over” the sides of the pan. It’s perfect as a side roll for the holidays, and it couldn’t be simpler. (Honestly, it should be called Really Truly Simple Popovers, but we couldn’t resist the pun.) The recipe is easy to memorize: whisk 2 eggs, when whisk in 1 cup flour, 1 cup milk and 1/2 teaspoon salt. The popovers are baked in a hot oven until they “pop” up, then the temperature is lowered so the insides can finish baking. They go well alongside anything, especially a cozy soup or a main dish salad. For example, try them with this Tomato Artichoke Lentil Stew, which we eat each Christmas Eve!

Did you make this recipe?

If you make these pretty simple popovers, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian

Supremely Simple Popovers

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(1 votes, average: 5.00 out of 1)

5 from 1 reviews

• Author: a Couple Cooks
• Yield: 12

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Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/2 teaspoon kosher salt
• 1/2 tablespoon butter, for greasing

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Instructions

1. In a blender, add the eggs and blend until whipped and pale yellow.
2. Microwave the milk 30 to 40 seconds until warm to the touch, but not hot. Add the milk, flour and salt to the blender and blend until just combined into a batter. Allow to rest while the oven is preheating.
3. Preheat oven to 425F. Place a pizza stone or pizza steel* inside the oven to preheat.
4. Melt 1/2 tablespoon butter; liberally brush the butter in and around the muffin cups. Place the muffin tin in the oven directly on the pizza stone or peel to preheat.
5. When the oven is ready, pour the batter into the muffin tin so that each of the 12 cups is about halfway full.
6. Bake 25 minutes until the popovers are puffed and browned. Allow to cool for a minute or two, then remove from the cups (using a knife to loosen if necessary) and serve hot. Best served immediately. If making in advance, heat them in a 350F oven until warm and crisp, about 5 minutes.

Notes

Using a pizza stone helps to regulate the heat inside the oven and ensure consistent baking!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

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