1. Put oven rack in lower part of oven, so that tops of popovers will be nearer to middle of oven. Preheat oven to 450 degrees F.

2. Prepare popovers. In a large mixing bowl, mix together flour and salt.

3. In a small mixing bowl, whisk eggs until yolks and whites are completely mixed and change color to a uniformly pale shade of yellow. Whisk in milk.

4. Place a 12-cup muffin pan on a baking sheet and place in oven to heat for at least 5 minutes. While pan is heating, whisk liquid ingredients into dry ingredients until just mixed. There will be some small lumps left in batter.

5. Melt 1 tablespoon butter in a small pan. Remove muffin or popover pan from oven and brush individual cups with melted butter. Divide batter evenly among 12 cups. Replace pan on baking sheet in oven.

6. Bake popovers at 450 degrees F for 20 minutes. Reduce heat to 375 degrees F and bake for another 13 to 15 minutes or until popovers are puffed up, golden brown, and crisp. Important: Do not open oven door for first 30 minutes of baking, or popovers may collapse.

7. While popovers bake, prepare tomato-shrimp stuffing. In a large saucepan over low heat, combine olive oil and 1/4 cup butter. When butter has melted, add onion. Sauti over medium-low heat until translucent, about 3 to 4 minutes. Add garlic and sauti for another minute. Add tomatoes, wine, salt, and pepper. Bring to a simmer, then cook over medium-low heat for 30 minutes, stirring occasionally. Tomatoes should be soft and beginning to break down. Liquid will evaporate and mixture should be thick. Add tarragon and shrimp, then remove from heat and cool until lukewarm, about 20 minutes. Roughly chop mixture and toss with bread cubes.

8. Cut each popover in half and place about 1/3 cup stuffing in bottom half. Place top half over stuffing. To serve, divide arugula over 6 plates. Place 2 stuffed popovers on each plate. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2007