• Twitter
  • YouTube
  • Facebook
  • LinkedIn
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kathleen Flinn

Storyteller. Cook. Teacher.

  • Home
  • About
  • Kat’s Blog
  • Recipes
  • Books
  • Classes
  • Podcast
  • Press
  • 日本語
  • Show Search
Hide Search

Season 2: Ep 1 – Alana Chernilla

Kathleen Flinn · August 13, 2020 · Leave a Comment

Alana at home

Before you listen to this podcast, please know I have a confession. I have long been a fan of Eating from the Ground Up, the no-nonsense love-your-garden blog by Alana Chernilla. I was happy to host her in my kitchen (back when you could do that sort of thing). Her first book, The Homemade Pantry, was an instant classic. I admit, I’ve made about half the recipes; my husband, Mike, loves the from-scratch pop tarts. Since then, she has followed with two more books, The Homemade Kitchen and Eating from the Ground Up. (All Clarkson Potter)

We covered a lot of ground (pun intended), including an inspirational chat about why home cooks should be kind to themselves. She also shared some great tips for using up kitchen scraps you might otherwise throw away. In these days when so many people are cooking – and perhaps tired of it – I found her message particularly encouraging.

As always, I made a recipe from one of her books to snack on while we chatted. I have made many recipes from her books, so choosing one was a challenge. Yet another batch of homemade pop tarts? Or the from-scratch goldfish crackers that I have made at 1 a.m. while on a writing binge? The easy yet addictive roasted potato salad?

I the end, I chose dill popovers from The Homemade Kitchen. My choice, in part, stems from my ongoing adoration for the late satirist Dorothy Parker. Popovers were a fixture of the famed boozy lunches at New York’s Algonquin Hotel. (Read more about that here.)

Recipe: Popovers from ‘A Homemade Kitchen’

Alana Chernila
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that’s not quite as delicious as I remember it? Serve with popovers. Friends coming over with picky kids? Anything + popovers. Of course, I wish all my meals were flawless and delicious, and all my experiments came out cookbook-worthy. But for the meals that do n’t quite make it, popovers save the day. This is also a great recipe for kids, because once it’s in your blood, you can rely on it for life. The blender, along with the hot oven, creates a lofty popover with a hollow center. Although you can buy a special fancy popover pan, this recipe works just fine in a regular muffin tin. If you prefer a more custardy popover, mix the ingredients by hand and bake in a 375°F oven for 30 to 35 minutes.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Baking
Cuisine American
Servings 12 popovers

Ingredients
  

  • 3 large eggs
  • 1½ cups 360 ml whole milk or buttermilk (for homemade, see page 34)
  • 1½ cups 180 g all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoons ½ stick/56 g unsalted butter, melted and slightly cooled
  • Safflower oil or melted butter for greasing the pan
  • Optional: ¼ cup fresh herbs; 4 ounces 115 g chèvre

Instructions
 

  • Preheat the oven to 425°F. Combine the eggs, milk, flour, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
  • Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITH OUT OPENING THE OVEN, 25 to 28 minutes. Serve immediately.

Subscribe to my podcast Hungry for Words you never miss an episode!

Listen on Apple Podcasts

Related

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search my site

About me

Welcome! I’m Kathleen Flinn, a storyteller, cook and teacher, …
Get to know me

Sign up for my newsletter!

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

My podcast

Latest posts

Recipe: Spicy Turkish Chicken Wings with Chili-Oregano Salt

February 2, 2023

Eat Better and Waste Less Food in 2023

January 1, 2023

19 Ideas for Holiday Leftovers

December 25, 2022

peppermint bark

Recipe: Easy Peppermint Bark

December 4, 2022

How to Make Ramen Healthier

How to Make Healthy Ramen

November 25, 2022

Need kitchen confidence? Buy this book!

Everyone Can Use a Good Chicken Recipe

How to cut up a whole chicken

Discover one of my best selling Books

Order your Copy
Order your Copy
Order your Copy

Copyright © 2023 · Kathleen Flinn