Thursday, January 13, 2011

girls just want to have lunch


We have this joke at work. It's that I have a tapeworm. Her name is Inchy. Every day at 11:45a on the dot (sometimes earlier), Inchy demands to know what's being done about lunch.

Today, to everyone's disbelief, I forgot to have lunch. I mean, Inchy had a string cheese and a Lindt truffle around 11a, but I had a meeting at 2p, and then, before I knew it, it was 6:30p. Of course, I told Facebook about it, and my friend Acasia had the greatest comment - that meant I get double dinner!

Well, don't mind if I do. This recipe is meant to serve 4. Matty and I destroyed it. How could we not? It was like biting down into a giant piece of fluffy, eggy bread. More substantial and way tastier than a souffle. And those mushrooms, sauteed with just a bit of butter and rosemary were rich without even the addition of cream.

Looking forward to trying a sweet version with sauteed pears instead of mushrooms. Probably the kind of breakfast that could see you through lunch.

Giant Popover with Rosemary Mushrooms
adapted from Deborah Madison's Local Flavors

1 lb. mixed mushrooms
4 T. butter
4 large eggs
1 c. milk
salt and pepper
3/4 c. all-purpose flour
1 sprig rosemary, finely minced

1. Slice mushrooms into bite-sized pieces.

2. Preheat the oven to 400 degrees. Put a 10-inch cast-iron skillet in the oven with half the butter while you whisk the eggs, milk and 1/2 t. salt together. Add the flour and whisk until smooth. When the butter has melted, brush it around the rim of the skillet, then stir it into the batter. Pour the batter back into the skillet. Set in the center of the oven to bake. In 20 minutes it will have risen dramatically around the edges and be puffed in the center.

3. While it's cooking, melt the remaining butter in a saute pan. When it's hot, add the mushrooms, salt lightly and saute over high heat. Once they begin to give up their juices, reduce the heat to medium and cook the mushrooms until they're tender, about 5 minutes. Season with pepper, then toss with rosemary.

4. Remove the popover from the oven and spoon the mushrooms into the center. Or slice the popover into wedges and spoon the mushrooms over each serving.

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