On 21 Jan 2005 02:21:03 -0600, "Bob"
> wrote:

> A new fish market opened locally, and the clams were lively and plump, so I
> decided to buy a bunch of them and make clam chowder. I followed the recipe
> for Mo's chowder; "Mo's" is an Oregon chain of chowder houses. I'm giving
> the recipe below, but I only made a quarter of it tonight.
>
> I made popovers to accompany the chowder, along with a tossed salad (leaf
> lettuce, paper-thin slices of celery, dried cranberries, toasted almonds,
> and a yogurt-blue-cheese dressing).
>
> Since I already had the oven fired up for the popovers, I made a French
> dessert called "clafoutis." It's made by creating a kind of pancake batter,
> pouring it into a baking dish, evenly distributing cherries all over it
> (they sink in about halfway), baking it, and then sprinkling it with
> powdered sugar. It's typically served with cream, and leftovers are awesome
> for breakfast.
>

I'm surprised you served clafoutis and popovers in the same
meal! IMO: Clafoutis has a texture similar to yorkshire
pudding.

In a recent thread, most posters thought popovers resembled
Yorkshire Pudding, but I don't think that's the case.
Personally I think popovers are lighter and more breadlike,
but I appear to be a lone voice crying out in the darkness.



sf