FAT PATS RECIPES

PAT'S POPOVERS RECIPE - JOHN BESH | FOOD & WINE

Pat's Popovers Recipe - John Besh | Food & Wine image

Pat Berrigan, chef John Besh's father-in-law, spent years perfecting this popover recipe. The secret is the beef fat (left over from a roast), which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they're well-browned and crusty, or else they may collapse. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans Chefs

Provided by John Besh

Categories Bread + Dough

Total Time 1 hours 0 minutes

Yield 12 popovers

Number Of Ingredients 5

Ingredients

1?½ cups milk
1?½ cups all-purpose flour
4 large eggs
1?½ teaspoons kosher salt
3 tablespoons rendered beef fat (from a roast) or vegetable oil

Steps:

Preheat the oven to 425°. Put a large 12-cup muffin pan in the oven to heat. In a medium bowl, combine the milk with the flour, eggs, salt and 1 tablespoon of the beef fat. Using a handheld electric mixer, beat until very smooth.
Remove the hot muffin pan from the oven and add 1/2 teaspoon of the beef fat to each cup. Return the muffin pan to the oven and heat until the fat is very hot, about 5 minutes. Carefully and quickly pour the popover batter into the muffin cups and bake for 20 minutes; don't open the oven door. Reduce the heat to 350° and bake for about 20 minutes, until the popovers are golden brown and puffed. Serve right away.

OVERNIGHT OATS RECIPES | BBC GOOD FOOD

Overnight oats recipes | BBC Good Food image

Make a jar of overnight oats for a nutritious breakfast on-the-go. Combine these tasty oat pots and Bircher mueslis with fruit, nuts, seeds and yogurt.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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PAT'S POPOVERS RECIPE - JOHN BESH | FOOD & WINE

Pat Berrigan, chef John Besh's father-in-law, spent years perfecting this popover recipe. The secret is the beef fat (left over from a roast), which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they're well-browned and crusty, or else they may collapse. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans Chefs
From foodandwine.com
Reviews 3
Total Time 1 hours 0 minutes
Category Bread + Dough

Remove the hot muffin pan from the oven and add 1/2 teaspoon of the beef fat to each cup. Return the muffin pan to the oven and heat until the fat is very hot, about 5 minutes. Carefully and quickly pour the popover batter into the muffin cups and bake for 20 minutes; don't open the oven door. Reduce the heat to 350° and bake for about 20 minutes, until the popovers are golden brown and puffed. Serve right away.

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