Peppery, cheesy popovers from a Texas newcomer
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
A painting of a golden-winged hog marks the entrance of Ned and Jodi Elliott's new Austin restaurant, Foreign & Domestic. As such, it's no surprise that pork dominates the menu, but one of the couple's signature dishes doesn't need any meat at all to win over diners. These billowy popovers get a flavor boost from black pepper and nutty Gruyère cheese. Jodi bakes them in popover pans, but we've had equal success in muffin tins; either way, the popovers will emerge with a crisp shell and moist, airy interior.
Gruyère and Black Pepper Popovers
Yield: 16 popovers
2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish