I'm not a fan of any of Rachel Ray's TV shows, but I do like her magazine. My Dad and I take turns buying it every month, and after both households have read the magazine, it goes into "the library" (a wicker basket next to my bookcase) for future reference.
I always forget about the magazines as soon as they hit the basket, and as far as I can recall, I've never made a recipe out of one of her magazines.
Until now!
When I picked up the May Rachel Ray magazine at Costco on Saturday we also bought 2 pounds of asparagus. So when I found the recipe for the Asparagus Popover in the magazine Saturday night, all I had to do was add gruyere to the shopping list for Sunday.
And I did!
And we made it tonight for dinner and it was really really good. And easy to make. And we`ll have it a couple more times this Spring I bet. I've got my eye on a couple more recipes from this month. The asparagus tempura is calling to me, as are the turkey meatballs.
I know everyone has strong feelings about Rachel Ray, but what about her magazine - anyone read it? What do you think?
Asparagus Popovers
adapted from Everyday with Rachel Ray
serves 4
1 lb asparagus
2 tb butter
1/2 cup milk
3 eggs
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
3 oz gruyere, shredded or finely chopped
Preheat oven to 425'.
Bring a couple of inches of water to a boil in a large pan. Add asparagus and cook 3-5 minutes, until crisp-tender. Drain, rinse with cold water, then cut the asparagus spears into thirds. Set aside.
Put milk in a large microwave safe bowl and microwave for 30 seconds. Whisk in the eggs, then whisk in the flour, salt, pepper and sugar.
Place the butter in your oven safe skillet or baking dish and place in the oven. When the buttter has melted, remove from the oven and add the asparagus pieces in one layer (if possible). Pour the batter over top, and sprinkle the cheese evenly over the top. Bake for 15-20 minutes, until golden brown and set.
I always forget about the magazines as soon as they hit the basket, and as far as I can recall, I've never made a recipe out of one of her magazines.
Until now!
When I picked up the May Rachel Ray magazine at Costco on Saturday we also bought 2 pounds of asparagus. So when I found the recipe for the Asparagus Popover in the magazine Saturday night, all I had to do was add gruyere to the shopping list for Sunday.
And I did!
And we made it tonight for dinner and it was really really good. And easy to make. And we`ll have it a couple more times this Spring I bet. I've got my eye on a couple more recipes from this month. The asparagus tempura is calling to me, as are the turkey meatballs.
I know everyone has strong feelings about Rachel Ray, but what about her magazine - anyone read it? What do you think?
Asparagus Popovers
adapted from Everyday with Rachel Ray
serves 4
1 lb asparagus
2 tb butter
1/2 cup milk
3 eggs
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
3 oz gruyere, shredded or finely chopped
Preheat oven to 425'.
Bring a couple of inches of water to a boil in a large pan. Add asparagus and cook 3-5 minutes, until crisp-tender. Drain, rinse with cold water, then cut the asparagus spears into thirds. Set aside.
Put milk in a large microwave safe bowl and microwave for 30 seconds. Whisk in the eggs, then whisk in the flour, salt, pepper and sugar.
Place the butter in your oven safe skillet or baking dish and place in the oven. When the buttter has melted, remove from the oven and add the asparagus pieces in one layer (if possible). Pour the batter over top, and sprinkle the cheese evenly over the top. Bake for 15-20 minutes, until golden brown and set.
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