Popovers - First Trial

As the title of this blog post suggests, this is my first attempt at making popovers. I followed the recipe (which I got from BLT Steak) religiously, well, except the fact that I used my cupcake pans because I don't have popover pan. My popovers tasted yummy but they didn't look like popovers at all. No inflation, no crust, they just look like some sad-looking biscuits.

Ingredients:

• 4 cups of milk, warmed
• 8 eggs
• 4 cups flour
• 1 ½ heaping tbsp salt
• 2 ½ cups grated gruyere cheese
• Popover pan

Preparation:

• Place the popover pan in the oven.
• Heat the oven and pan at 350 degrees.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).
• Set the mixture aside.
• Sift the flour with the salt.
• Slowly add this to the dry mixture and gently combine until mostly smooth.
• Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray.
• While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with approximately 2 ½ tabsp of the grated gruyere.
• Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking.
• Remove from the oven, remove from the pan and serve immediately.
  

Che Ba` Ba (Vietnamese Sweet Dessert Soup)

I get random cravings, such as wheat thins in the middle of the day at work, or brownie and ice cream between breakfast and lunch, etc... These kinds of cravings have willed me into waking up at odd hours to make food, or pleading my officemates (hi Sabrina! hi Steph!) to walk with me in the blazing DC summer heat just to satisfy my cravings.

While grocery shopping yesterday, I saw some good looking yuca and instantly craved for a type of Vietnamese sweet dessert soup called "che Ba` Ba." There are many forms of che Ba` Ba, some include mung beans, peanuts, etc.... I like mine pretty simple, with just yuca, sweet potatoes/ yam, and tapioca. The recipe is below, enjoy!

Ingredients (for 8-10 servings):

• 1 lb of yuca (cut in 1 inch chunks)
• 1 lb lb yam (2 different kinds used here, cut in 1 inch chunks)
• 1/2 bag of tapioca flour (about 3 to 4 oz)
• 2 cans coconut milk
• 10 cups water (less or more as you like)
• sugar (to taste)

Direction:

1. Boil the water. Let it brings to boil and add the coconut milk.

2. Once the water and coconut milk mixture comes to a boil, add the yuca in first and leave on medium heat.

3. After cooking the yuca for 5 to 7 minutes, add the sweet potatoes or yam. Keep on medium heat.

4. While waiting, you can prepare the tapioca. Pour about 1/2 of the flour content into a big bowl and add about a tablespoon of hot water and knead the flour. Continue to add the remaining flour and water as needed. Click here to learn how to knead flour into dough.

5. You can shapes the tapioca however you like. I find it quickest to press the dough flat on a surface then use scissors to cut the dough into strips / rectangles / squares / etc...

6. Once the yuca and sweet potatoes are soft and tender, add the tapioca strips.

7. Add sugar to taste when the tapioca turns clear.

8. Let everything comes to a boil.

9. Serve either hot or cold.

Enjoy!

Trinh

Peach Frozen Yogurt

Courtesy of The Chop Stop Confessions

Shout out to my friend, Dieu (check out her blog here), for sharing with me this quick and easy recipe for one of my all-time favorite desserts. I'd love to try this recipe with strawberry but before I do, I need to go get myself an ice cream/yogurt maker (I'm adding this one to my Christmas list)! Enjoy cooking!

Ingredients:

• a bowl
• blender
• a cuisinart ice cream/yogurt maker
• wooden spoon
• about 4 peaches (1-1.5 lbs)
• 2/3 cups of sugar
• 1 cup of greek yogurt or fresh yogurt (Dieu used fage)
• a splash of pinot grigio
• 1 tablespoon of lemon juice

Directions:

1. Start by cutting the peach in small pieces.

2. Combine the peach with the sugar and a splash of pinot grigio, use the wooden spoon to mix and let it sit at room temperature until the sugar dissolves.

3. Pour the peach mix into the blender then add in the yogurt and let it mix together for about 1 minute or so.

4. After it is mixed, transfer it to the ice cream maker and let it do its job. it’ll take about 20-25 minutes for the maker to churn completely into an ice cream/frozen yogurt consistency.

Again, thanks Dieu for being my first contributor!