Blue Cheese Popovers

Popovers are one of those "too good to be true" recipes. They're simple to prep and virtually foolproof to make. Plus, few things coming out of your oven are as visually impressive as a pan of fully puffed popovers. When you also consider how inexpensive the ingredients are, and how adaptable the recipe is, it's no wonder why I consider this technique an absolute must in any cook's repertoire.

Like I said in the video, a plain popover is a wonderful thing. But when you add a crumble of funky, slightly salty blue cheese, things get even more magnificent. Especially if you're pairing these buxom buns with a nice roast beef. They not only make for a great side when everything is hot, but the leftover popovers, re-crisped in a hot oven, are a perfect base for cold roast beef sandwiches. Horseradish aioli sold separately.

The cold oven method technique shown here is my favorite way to do popovers, and not just because it's easier, less messy, and way, way less dangerous. The popovers are as big and beautiful as ones done using the more traditional method. Just be sure your muffin pans are of the non-stick variety (and hedge your bets with lots of butter and vegetable oil spray).

And yes, if you're British, these are just like Yorkshire pudding, give or take some smoking hot beef fat. Anyway, no matter what you call them, or what you decide to flavor them with, I really do hope you give these easy and impressive blue cheese popovers a try soon. Enjoy!

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