Buckwheat Popovers

My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )

This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.

Yield: 6 Popovers

  • 1 cup/236 milliliters whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt
  • ¾ cup/90 grams all-purpose flour
  • 2 tablespoons buckwheat flour
  • 2 tablespoons whole-wheat flour

  1. Heat oven to 425 degrees, preferably on convection.
  2. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
  3. In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
  4. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
  5. Pour batter into prepared cups. Bake 15 minutes.
  6. Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
  7. Serve warm.

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Roman Egg Drop Soup (Stracciatella alla Romana)

My husband prefers creamy or stew-like soups to brothy versions. This classic Italian soup had caught my eye in the past, but he “rejected” it as a dinner option. :/ When it was featured in the New York Times as the recipe of the week, I had to have it. I made it when my husband had a work dinner! My son and I gobbled it up. What’s not to like? Eggs and cheese with loads of pepper. I used homemade stock as the base as well. Delicious.

This recipe was adapted from the New York Times, contributed by Samin Nosrat. We ate it with warm naan on the side (not very Italian, I know). Perfect warm and cozy comfort food on a cold night.

Yield: 6 servings

  • ¼ cup extra-virgin olive oil
  • 2 medium yellow onions, diced
  • coarse salt
  • 6 large eggs
  • ½ cup finely grated fresh Parmesan, rind reserved, plus more for serving
  • pinch of freshly grated nutmeg
  • freshly ground black pepper
  • 8 cups chicken stock, preferably homemade (I incorporated 4 cups of homemade Turkey Stock.)
  • 2 T finely chopped flat-leaf parsley
  1. Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt.
  2. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.
  3. In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
  4. When onions are tender, add Parmesan rind and stock to pot.
  5. Increase heat to high and bring to a boil. Reduce to a strong simmer.
  6. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other.
  7. Once all of the egg mixture has been added, turn off the heat.
  8. Remove Parmesan rind. Taste and adjust for salt.
  9. Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

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Shortcut Avgolemeno (Greek Chicken Soup with Egg-Lemon Sauce)

This soup is truly season-less, but especially perfect on a cool and rainy autumn day. That’s today for me. 😦

A soup like this is the exact reason to have homemade stock in the freezer! This recipe is from Food Network.com, contributed by Cat Cora. I modified the recipe to use a rotisserie chicken (such a shortcut!) and homemade stock. Loved it. Delicious.

Yield: about 8 servings

  • 1 (approximately 3 pound) rotisserie chicken
  • 12 cups chicken stock, preferably homemade
  • 3 tablespoons extra-virgin olive oil
  • 2 cups finely diced onion (I used 1 large yellow onion)
  • 2/3 cup arborio rice
  • 1/2 cup fresh lemon juice (from 3 lemons)
  • 2 large eggs
  • 1 teaspoon freshly ground pepper
  • 1/2 tablespoon coarse salt
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
  2. To Prepare the Chicken: Pull the meat from the bones and discard the skin. Coarsely shred or dice the meat into large cubes; refrigerate until ready to use.
  3. Warm the stock over high heat, add the rice and onion and bring to a boil.
  4. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
  5. Add the chicken and reduce the broth to a low simmer.
  6. In a medium-sized bowl, beat the lemon juice and eggs.
  7. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
  8. Pour the egg mixture back into the pot, add 1/2 tablespoon salt (less if using store-bought stock) and 1 teaspoon ground pepper. Stir well to blend. Taste and adjust seasoning, as necessary.
  9. Divide among bowls and serve immediately.

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