Archive for November 6th, 2008

Another crazy day so another short post.  I went to BLT Steak for lunch with a client.  One of the highlights of BLT Steak is the gruyere popovers served before your meal (with butter and an oversized shaker of salt).  I’ve made the BLT popovers at home and they turned out very well (if not quite as good as at the restaurant).  Now you can make them at home….

BLT Steak Popovers
Makes 12 popovers

4 cups milk
8 eggs
4 cups flour
1½ heaping tbsp salt
2¼ cups grated gruyere cheese
Popover pan (I’ve heard an oversized-muffin tin works, too)

Place popover pan in the oven.  Heat the oven and pan to 350°.  Gently warm the milk in a pan over low heat and set aside.  Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).  Set the mixture aside.  Sift the flour with the salt.  Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Remove the popover pan from the oven and spray with non-stick vegetable spray.  While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full.  Top each popover with approximately 2½ tbsp of the grated gruyere.
Bake at 350° for 50 minutes, rotating popover pan half a turn after 15 minutes of baking.  Remove from the oven, remove from the pan and serve immediately.


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