Hi peeps! Guess what? I’m finally posting another video for the blog! Yippee! Gosh, I can’t believe that it’s been 2 years since I posted my lacinato kale salad video tutorial. Oops, Marin mama has been slacking in the video making department, sorry! Hopefully it won’t take me 2 more years to get another one out!
For those of you that follow my blog, you know that I’m pretty much obsessed with kale and popovers. I have 20 kale recipes on my blog (wow, I guess I really am obsessed) and a mere 6 popover recipes, so maybe I’m a tad more obsessed with kale than popovers, but I still love popovers! My friends actually tell me that when I open my Marin mama cooks cafe, (I’m going to try and go for this in the next year or so) that I need to have popovers on the menu, as they’re one of my signature things. I agree, as they’re the perfect carb to pair with soups and salads! Keep your fingers crossed on my cafe idea! It’s one of my dreams!
I’ve been making popovers for at least 10 years, and I make them at least 2 times a week, if not more, so I feel like I have popover making down to a science! I know there are those of you that are still intimidated by making popovers and I totally get it! Hey, I’m intimidated by making anything with yeast, and to this day I’ve never made anything that requires yeast. Yes, that’s a true statement form a food blogger! I think pretty soon I have to face my fear of yeast, don’t you agree? If anyone has any tips for working with yeast, please pass them on.
So seriously, popovers are super easy to make and only require 5 simple pantry ingredients, plus a special popover pan. By the way, I LOVE this popover pan from Nordic Ware. It’s the best popover pan out there in my opinion. I decided to create this video just to show you how easy it is to make the perfect batch of popovers.
I’m going be honest about this video! First off, this video was not done in a fancy studio or anything, it was filmed in my kitchen without any special lighting or microphones. It was also filmed and edited by my daughter Zoe, who I think is pretty talented! GO ZOE!! So it’s pretty much a cute little homemade video made with love!
It’s also pretty much a “live” video, because we just filmed me making up the popovers once, without any retakes, so what you see is what you get! We didn’t rehearse anything beforehand, we just got out the ingredients, turned on the camera and went for it! It was actually a fun way to bond with Zoe and I love the fact that every video on my blog was filmed by my daughter. This truly is a family blog! Ok, so here goes, I hope you all enjoy the video and learn a little something as well…
If after watching this video, you feel inspired to give popover making a try, which I hope you do, here are some links to my favorite popover recipes…
But first, my neighbor and friend Belinda gave popovers a try for the first time after watching my video, and look at how amazing her popovers turned out! Go Belinda!!
Quick and easy popovers. I tend to make traditional popovers the most, as they pair with just about anything and my kids love to have them warmed up for breakfast with some jam or Nutella stuffed inside.
Rosemary and sea salt popovers. These are my kid’s favorite savory popovers! If you like rosemary and sea salt, then you will love these!
Lemon thyme popovers. These popovers are very light and flavorful with a hint of sweetness from the lemon zest.
Sugar-crusted popovers! If you like donuts then you will LOVE these.
By the way… I do know how to clean my oven, it just goes berserk and beeps like crazy when I try the self-cleaning element! Yikes! 😉
So, since I’m so obsessed with anything kale, I’m going to be posting this easy baby kale salad recipe next! It’s a winner in my house! It has toasted almonds, roasted garbanzo beans and a lemon vinagrette! Yum!
I’m thinking about what video to do next. Maybe my chocolate cake with cream cheese frosting, or my favorite chocolate chip cookies? Do you all have any suggestions? Feel free to chime in peeps….
Oh, and if you have success with making popovers after watching my video, or after following one of my recipes, please send me your photo! I would love to see it and post it on my blog!
Update: Since you all rock and you’ve all been so supportive, I’m going to have a popover pan giveaway. Stay tuned…
xoxo, Jacquelyn
I just discovered your blog and am very excited to follow. Have you ever tried to do these with gluten free flours? I don’t imagine they would turn out the same, but I am just curious since the ex bread lover in me still craves stuff like this after 3 years of being without it.
Thanks for all your hard work. Excited to try out all your other recipes.
Hi Amber! Unfortunately, I haven’t tried making popovers with gluten free flours, but I know you can make them as I’ve seen various recipes for gluten free popovers. You will just need some all-purpose gluten-free flour and some of the recipes I’ve seen seem to add 1/2 teaspoon xanthan gum, but they only add that if their flour blend doesn’t contain it. Give it a try and let me know how they turn out! I’m very curious! I’ve wanted to try making them with almond or quinoa flour, but I’ve have been too lazy. I will definitely let you know if I give it a try at some point.
Anyway, let me know if you give them a try with the gluten free flour and let me know what else you decide to try on the blog! I love hearing what recipes people make and love, as well as what recipes they adapt etc! Have a great night Amber 🙂 xoxo, Jacquelyn
Awesome ! Love your videos, you need to make more of them ! Zoe did a great job and we see that you are comfortable in front of Zoe’s camera :).
I really want to try popovers now I ‘ve seen how simple is it to make them. In Europe we don’t have that kind of pan, but i’m want to taste it so bad now !
Hi Louise! I’m so happy to hear that you love the videos! I will make more of them, as long as Zoe has time to film and edit them! She is one busy gal, but I think this summer she will be less busy and thus able to film me more! Can you order a popover pan via amazon? xoxo, Jacquelyn
I use levain when making Chad Robertson’s bread or most commonly I make French bread (only flour, salt, yeast and water) and use the Richard Bertinet way of reacying the dough. No kneading as we know it. His ciabatta is also a treat. Chad Richardson’s has a sonderful crumb with large holes. I tried the atisan bread per day/Zoe method but did not like the crumb after day one. I will pull some recipes and send to you.
Hi Marianne! Thanks so much for all the info! Yes, please send me some of your favorite recipes. I love hearing that french bread only has 4 ingredients, wow, that sounds right up my alley! I can’t wait to try it! xoxo, Jacquelyn
I make popovers a lot because of you! I even bought the exact same pan as yours–it makes a huge difference. They are so fun and easy to make. I just love them. Thank you!
It’s true, you really don’t need to be intimidated by yeast! I agree that instant yeast is the way to go. BUT…even better, now you can make yeast bread without kneading. I highly recommend the book Artisan Bread in Five Minutes a Day, although there are other sources with similar methods. Basically, it turns out that if you just mix a few ingredients (carefully measured–more so than with traditional yeast bread) the dough will “knead” itself. It is so easy–really, the only work is measuring and then (quickly) mixing, and a quick shaping of the loaf. All the rest is inactive time, when the dough rests or rises. I do think a baking stone makes a difference, though. I never knead at all anymore (although when I did, I used a machine, which I think is key because that way you incorporate less flour). Anyway, maybe you really don’t need to make any other kind of bread because really, the popovers are so good! 🙂
Awesome Nancy! I’m so happy that I got you into popovers and that you love them! Yippee!! I LOVE that popover pan, and find it does make a huge difference. I have another type of popover pan and I never use it anymore unless I have a big dinner party and need 3 pans.
Thanks so much for all of your info on yeast! I really appreciate it. My kids love homemade fresh bread, so I would really like to try and make some for them. Plus, it would be a great blog post! I would be sharing my fear of yeast with you all and it the bread turns out ok, then my readers will trust that they can do it too! I’m totally going to check out your book suggestion as well. Thanks so much for taking the time to write all of that up for me! Have a super day! xoxo, Jacquelyn
hi jackie,
for your next video, i vote for the chocolate cake with cream cheese frosting… since baking is so tricky for a lot of people, me included 🙂
Sounds great! That might be a longer video, but why not! If you’re willing to watch it, I’m open to making it girl! 🙂 xoxo, Jacquelyn
awesome video! i loved it! you and zoe did a great job! i still have to try my hand at some popovers… they do look delicious! my fingers will be crossed and thoughts will be with you for your cafe! that would be so amazing for you! you would definitely have a customer in me – i’d just pop on over from napa 🙂
Hi Millie! Thanks so much for watching the video! I’m glad you enjoyed it and I do hope that you give popovers a try at some point! Also, thanks for your support on my little cafe dream, you rock! I really would love to have a local community gathering place in southern Marin, where there would be amazing food and a family friendly community atmosphere. I think we need it and I love that you would come in and visit, as I would love to meet you! xoxo, Jacquelyn
Such a cute video!! I love these. I never watch cooking shows anymore so this is fun to see.
Thanks sweetie! Zoe and I had a great time making it! There was a lot of laughter in the kitchen that day! xoxo, Jacquelyn
Oh I need to make popovers – these are lovely!!! You wanted tips for working with yeast? I make bread every day, so am very comfortable with yeast. I exclusively use instant yeast – therefore, it does not have to be proofed. I mix it in with the dry ingredients. I buy (from KAF) SAF red label for all of my bread except sweet breads, which I use SAF gold label (works beautifully with sweet breads so you don’t have to wait hours and hours for them to rise). The key to successful yeast baking is to not kill the yeast – water temperature. The easiest way to judge that it is warm enough, but not too hot – put your finger under the running water. It should be very warm, but not so warm that you cannot leave your finger under it while running. If it is too warm, causing you to pull your finger away, it will kill the yeast. Have fun with the yeast breads and thanks for your recipes! Cannot wait to try these popovers!!
Wow, thanks so much for your yeast tips. I may try and make these waffles this weekend that require yeast, so I will use your tips and see how they turn out! I would love one of your favorite bread recipes. My kids and I LOVE homemade bread and we pick it up all the time from the bakery, but it would be awesome to be able to make some at home.
I hope you love these popovers sweetie! They’re seriously one of my favorite things and when I open my cafe one day they will be made fresh for every customer! Let me know what you think of them when you make them up!
Cheers! xoxo, Jacquelyn 🙂