Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, November 10, 2011

BLT Steakhouse Gruyere Popovers

BLT’s Popovers
Yields: 12 to 14 popovers 

4 cups milk (warmed)
8 Large Eggs
4 cups flour
1 1/2 tablespoons kosher salt
2 1/4 cup grated gruyer cheese

1. Place the popover pan in the oven. Heat the oven and pan to   350F.
2. Gently warm the milk over low heat and set aside.
3. Whisk eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this mixture and gently combine until mostly smooth.
5. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slight warm or room temperature, fill each popover cup about 3/4 full.
6. Top each popover with approximately 2 1/2 Tbsp. of grated gruyere. 
7. Bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking. 
8. Remove from the oven, immediately remove popovers from the pan and serve immediately.
About 20 minutes into baking

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