My herbs garden is doing well this season, especially the chives. Chives to Asians are like basil to Italians; also, chives are rich in Vitamins A and C, calcium and iron and contain trace amounts of sulfur. Chives have a very mild flavor between garlic and onion, so you can use this easy-to-grow herb for almost any dish. I want to show you the recipe for the savory popover, which requires a little bit of garlic, chive, mustard, and all these ingredients should be in your pantry all the time.
Popovers are quick bread without the yeast agent, and the eggs will help it to pop. You can prepare popovers with very little effort, and it is good for breakfast or anytime of the day.
The equipment:
a blender and a 6 medium-sized muffin tin (you don't need the popover pan)
The ingredients:
1c bread flour (you can use all-purpose flour)
1/4 tsp salt
1/4 tsp baking powder
1 tsp garlic powder
1 tsp yellow mustard
1 tbsp melted butter or margarine
3 eggs
2 tbsp chopped chives
1/4 c chopped ham (or cooked bacon)
1/4 c cheddar (you can use any cheese that you have on hand)
Method:
Preheat oven to 450°, spray the muffin pan with oil and bake for 10’
Combine the dry ingredients; then set aside
In the blender combine the milk, eggs and mustard and process for 30 seconds and add in the dry ingredients and continue processing until it is blended together. Mix in the cheese, herbs and him. Divide the batter evenly among the preheated muffin cups. Each cup should be 1/3 to almost full. Bake on the middle rack of the oven without opening the door for 15’. Then lower the temperature to 350°. Bake for another 10’ to 15’. In the last few minutes of baking, quickly pierce the popovers to allow steam to escape which will prevent the popover from collapsing. Remove popovers from the pan and let cool. Serve warm
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