Good restaurant meals this week: Ensalada de Tofu Picosa at Alcazar Tapas bar in Santa Barbara with sauteed bell peppers, tofu, pasilla chilis over greens with goat cheese and tomatillo dressing; 
seared ahi salad with an extra side of their herb crusted warm goat cheese in a balsamic vinagrette at perennial favorite Fresco, also in Santa Barbara; and lunch at Mariposa in the Neiman Marcus in Newport Beach. The latter is a hidden gem: a light, airy lunch-only spot tucked into the second floor of the department store. 
As it turns out, Neiman Marcus popovers are well-known and much appreciated--crisp on the inside and creamy soft inside the crust, served with a delicious whipped butter/strawberry concoction. Below is the recipe from an article by By Joyce Saenz Harris of The Dallas Morning News. The meal was so good, we ordered the cookbook which should have the recipe for the sweet and citrusy Mandarin Orange Souffle' which accompanies the chicken salad. We had ice tea, but I would pair a nice California Chardonnay with these tasty popovers.NEIMAN MARCUS POPOVERS
3 ½ cups milk
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Place milk in bowl and microwave on High (100 percent power) for 2 minutes, or until warm to the touch. Sift flour, salt and baking powder together in large mixing bowl. Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down mixer to low and add warm milk. Gradually add flour mixture and beat on medium speed for about 2 minutes. Turn machine off and let batter rest for 1 hour at room temperature.
Preheat oven to 450 F. Spray popover tin generously with nonstick spray. Fill popover cups almost to the top with batter and place popover tin on cookie sheet. Transfer to oven and bake for 15 minutes. Turn down oven temperature to 375 F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside. Turn out popovers and serve hot with strawberry butter. Makes 12 popovers. Note: Chef Garvin advises: "The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
STRAWBERRY BUTTER
1 ½ cups butter, at room temperature
1 cup good-quality strawberry preserves
Place butter in work bowl of electric mixer and beat on high until light and fluffy. Add preserves and beat until well combined. To serve, spoon or pipe the flavored butter into ramekins or onto side plates. Makes about 2 ½ cups. Note: Keep refrigerated in an airtight container. This spread will last for two to three days.
3 ½ cups milk
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
6 large eggs, at room temperature
Place milk in bowl and microwave on High (100 percent power) for 2 minutes, or until warm to the touch. Sift flour, salt and baking powder together in large mixing bowl. Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down mixer to low and add warm milk. Gradually add flour mixture and beat on medium speed for about 2 minutes. Turn machine off and let batter rest for 1 hour at room temperature.
Preheat oven to 450 F. Spray popover tin generously with nonstick spray. Fill popover cups almost to the top with batter and place popover tin on cookie sheet. Transfer to oven and bake for 15 minutes. Turn down oven temperature to 375 F and bake for 30 to 35 minutes longer, until popovers are deep golden brown outside and airy inside. Turn out popovers and serve hot with strawberry butter. Makes 12 popovers. Note: Chef Garvin advises: "The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day.
STRAWBERRY BUTTER
1 ½ cups butter, at room temperature
1 cup good-quality strawberry preserves
Place butter in work bowl of electric mixer and beat on high until light and fluffy. Add preserves and beat until well combined. To serve, spoon or pipe the flavored butter into ramekins or onto side plates. Makes about 2 ½ cups. Note: Keep refrigerated in an airtight container. This spread will last for two to three days.
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