Nick had Sunday off from school, which is unheard of. He's been at the studio every Saturday and Sunday since September so we took full advantage of his eight hours of freedom. We had the most quintessential Sunday (it was perfect) -- walked Finn up to Seven Stars for coffee, read the NY Times, made popovers for a late breakfast, then got in the car and explored Rhode Island's south shore, specifically Tiverton & Little Compton. Popovers = Lazy Sunday Morning.
Popovers are the most famous Moriarty family specialty - well mainly our mom's specialty. She's been baking popovers for holiday morning breakfasts, snow days, and summer brunches for years. Back in the day she'd use individual ceramic popover cups but since then the official "popover pan" has hit the market we haven't looked back. Our mom has tried dozens of popover recipes and now swears by Ina Garten's - so that's what I use. Like anything your mom makes, mine are not as good as hers but I'd like to keep it that way.
*Ironically this Sunday's NY Times magazine had an artical about popovers! I was whisking the eggs and Nick shreaked from the other room "THERE ARE POPOVERS IN HERE!!!" Great minds think alike.
Ina Garten's (Robin Moriarty's) Popovers:
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
We eat popovers with jam, butter and/or honey. My favorite is raspberry jam plain and simple.
We ate lunch at The Provender in Tiverton, RI. I had the Great Garbonzo sandwich, which I'll have to make and post here soon (delicious chickpea/nut/spicy orange spread...). Across the street is the Milk & Honey Bazaar - a charming cheese shop (yumm samples.)
Before lunch, we walked with Finn along the beach in Little Compton.