Throwback Thursday: Popovers

Back in December, my boyfriend and I decided to make one of our favorite soups: broccoli cheddar. We love this Food Network recipe for a “healthified” version.

We wanted bread to go with it, but we didn’t want anything too heavy. We also were bored with buying bread from the store. My boyfriend suggested we tried popovers.

It has changed our lives. We made them several times, and each time, we giggled with delight (or at least, I did.)

It’s the little things.

Popovers, if you haven’t had them, look like a dinner roll, but on the inside are basically hollow. They’re a similar batter to a crepe, but are baked in a muffin tin in the oven. And, you guessed it, they “pop over” when they bake. The result is a light and airy muffin that’s basically hollow on the inside, making it the perfect vessel to put soup in. We love Alton Brown’s recipe, but have also made Mark Bittman’s recipe for popovers too. Both are delicious, but we prefer Alton’s because we weren’t huge fans of the sugar in Bittman’s.

Or, as we discovered, plain yogurt and apricot jam.

Popovers are versatile, easy to make, and delicious. They’re just enough of a change from a dinner roll to make a dinner come to life. They’re great savory and also as a vessel for something sweeter.

Have you tried popovers?

Small Kitchen Cooking: Poached Eggs Aren’t Terrifying [Recipe]

I made poached eggs on Sunday morning because I was tired of seeing so many gosh-darn delightful looking recipes and me being to scared to try them. I don’t know about you, but I’ve stayed away from attempting to make poached eggs because I’ve heard how intimidating it can be.

But this morning, I cracked open one of my cookbook essentials, Mark Bittman’s “How to Cook Everything,” and got to work. And it wasn’t terrifying. I used a 1 cup measuring cup and cracked each egg in there, using the cup to place the eggs into the water, one at a time. And then I turned on the timer and waited for 5 minutes.

But that was it.

Nothing to it.

The result? Well, I will admit, I don’t think I added enough water to my saucepan, because the eggs had no white tops! It was kind of cute, actually. Despite their missing tops, the poached eggs were everything I’ve heard they are: silky, smooth, and light. Gorgeous to look at, and delicate to eat. I savored every moment. And now I don’t think I’ll ever look at fried or scrambled eggs the same way again. I’ll always be left with this sinking feeling of “if only I had poached eggs.”

Believe me, they’re worth trying. They’re not terrifying. Just go out there and try it.

Next on my list of intimidating foods I’ve avoided making? Souffle. I have no plans to make it anytime soon.

Happy Tuesday! What’s your favorite way to have poached eggs? I had mine over hashbrowns, sauteed bell peppers, and sharp cheddar cheese.

Here’s another way I want to try them:

Arugula, Asparagus, and Poached Eggs

Greek Pizza

On Friday evening I had a craving for pizza, but not just any pizza: a Greek pizza.

I looked up the menu to a restaurant where I’ve had a Greek pizza once or twice, and then decided to save my money and make my own.

I already had feta cheese and pepperoncini peppers in the fridge, so I went off to the store to find sundried tomatoes, kalamata olives, basil pesto, and since it was too late to make my favorite pizza dough (recipe here) I decided to try my first store-bought fresh pizza dough. (By the way, Raley’s pizza dough is delicious, and cheap.)

This pizza was delicious. I’m sorry if I can’t describe it any better than that, but every ingredient melted together perfectly. Except, of course, for the burned olives. Thankfully, we couldn’t even tell they were burned.

On to the recipe!

Greek Pizza
1 recipe pizza dough or store bought fresh pizza dough ( I bought mine at Raley’s, but I’ve heard Whole Foods’ is great, and I think Trader Joe’s has one too?)
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
basil pesto (about 4 tablespoons)
mozzarella cheese ( about 1/4 cup)
1/4 cup sundried tomatoes (either canned or the dried, bagged kind, which is what I had)
Pepperocini peppers (I had canned and sliced in my fridge)
Kalamata olives (I bought the pitted, sliced kind)
feta cheese ( about 2 tablespoons)
Parmesan cheese (about 2 tablespoons)

1. Preheat oven to 450 degrees.
2.. Place oil in skillet over medium heat. Wait about a minute or so until oil is hot, then place garlic in the pan and cook for about a minute, just as it’s beginning to brown. Remove from heat and set aside.
3. Follow directions for pizza dough. Once you have the dough rolled and in the pan, spread on the basil pesto. Sprinkle mozzarella, then top with veggies and garlic. Sprinkle on the feta and Parmesan cheeses, then bake in the oven for about 8 to 9 minutes.*

*CAUTION: I would check on these throughout the cooking period. As you’ll see from the photograph, we left ours in for a minute too long and some of the olives burned. To avoid this, check on the pizza about 4 minutes into cooking and again at 8 minutes.


This pizza was amazing but had very bold flavors. The peso seemed to be a bit much, so next time I’d try to find a jarred pesto made with spinach and with less basil.

Also, I think I’d skip the mozzarella cheese. Not because it wasn’t delicious; it just didn’t need the extra cheese.

What are you favorite pizza toppings?