Pepper Cheese Popovers

When we were little and living outside of Chicago there was a restaurant that served the most amazing loaf of pepper cheese bread.  When we moved out to the west coast, as a surprise our dad would bring home a loaf of this pepper cheese bread when he would return from his business trips to Chicago.  We would wait somewhat patiently for him to arrive home and we would heat the bread in the oven and the aroma of pepper and cheese would envelope the house.  We would then devour the loaf.  As we grew older we decided to try to make our own pepper cheese bread and found that, even though we could replicate it, it was time consuming...although a labor of love.  We discovered that the popover would be a simple solution when we had a craving for pepper cheese bread but didn't have the time to go through the whole process of making a loaf.  Popovers, crisp on the outside yet slightly soft on the inside, served to be a useful courier for the flavors we were looking for.  Now, to choose a cheese for our popovers.  I find that Gruyere cheese is a nice compliment to the popover's flavors.  But if you want the true pepper cheese bread experience, use a combination of Provolone (which is a little stronger) and parmesan.


Pepper Cheese Popovers

Ingredients

1 1/2 cups milk

1 1/2 cups all-purpose flour

1/2 TBSP Kosher salt

1 1/2 tsp black pepper

1/2 tsp oregano

3 eggs

2 cups Gruyere cheese, grated  (you can also use provolone cheese with parmesan)

1.  Preheat oven to 400 degrees.  Place a 6 cup popover pan in the bottom third of an oven.  Place a foiled lined baking sheet on the rack underneath to catch any drips.

2.  In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges.

3.  Using an electric mixer or kitchen aid, whisk eggs until frothy, about 2 minutes, on medium to high speed.  Lower the speed until milk is ready. (When it's time to add milk whisk on medium speed)

4.  Sift flour and salt together in a small bowl or parchment paper.

5.  Slowly whisk in the hot milk into the eggs whisking constantly so the eggs don't cook.  (We suggest ladling the milk a little at a time)

6.  Gradually whisk in flour mixture until almost smooth.  Add black pepper and oregano.  You may need to scrape down the edges of the bowl at least once.

7.  Remove the popover pan from the oven and spray the cups with a nonstick vegetable spray.  Fill the prepared cups about 3/4 full with batter and sprinkle each with 1/4-1/2 cup cheese (for us the cheesier the better).  If you are using Provolone cheese, once you sprinkle the provolone sprinkle a little parmesan cheese on top of that.

8.  Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees.  Continue baking until the popovers are brown and puffed, about 30 minutes more.  This is important, do not open the oven after rotating the pan.  Popovers can be just as temperamental as soufflés so it is imperative you let the popovers do their work in popping over the tins, so keep that oven door closed!

9.  Once removed from the oven, invert the pan and remove the popovers.  Best when served immediately. 

Yields 6 popovers