What I had for dinner:

Blueberry Popover and Pork Chop

15 Jul 1994 00:16:58 -0400

I'd had these blueberries in the fridge for a couple of days, so it was time to do something with them. Since neither fried blueberries nor mashed blueberries have much appeal to me (and to you, I hope!), something had to be done to turn them into an acceptable side dish. Some kind of batter would do the trick.

I used the classic popover recipe (à la Fannie Farmer), which has always worked well: In a bowl, mix 1 cup of milk, 1 tbsp melted butter, 1/4 tsp salt, 2 eggs, and 1 cup of flour. I also added 1 crushed clove of garlic. When the mixture is fairly homogeneous (small lumps are OK), add 1 pint of washed blueberries, and distribute the mixture into two 8 x 4" loaf pans. Place in the cold oven, set it to 450 F and cook for 15 min. Reduce the heat to 350 and cook 20-30 min more. This makes 4 servings.

Unlike regular popovers, these will never get crisp because of the large proportion of blueberries.

With that, I had a pork chop that had been coated with a mixture of pepper, mace, red peppers, and olive oil. It was pan-broiled over high heat (it smokes, close the door and/or light a few candles), and the pan was deglazed with a little balsamic vinegar (the vinegar balances the sweetness of the fruit).

Altogether quite successful, but I kept thinking how spectacular it could be with red currants instead ...