BLT Prime's Giant Popovers

A restaurant on my "Must Try" list is BLT Prime, supposedly one of the best steakhouses in New York, featuring dry-aged steaks and mouth-watering sides courtesy of chef Laurent Tourondel. I saw him and his restaurant featured on After Hours With Daniel, and the giant popovers he serves as pre-meal bread looked amazing--huge and crusty, with a soft spongy inside. The recipe for these popovers is no secret, but I must admit that the recipe doesn't seem to quite live up to the real thing (as far as I can tell) since mine didn't come out quite as crusty-looking. (Anyone know the science behind crusty bread?) But they were delicious nonetheless, and I would make them again, with maybe a tweak to the recipe here and there to try to get them as beautiful as Laurent's. Also I added some grated Pecorino Romano and chopped rosemary on top instead of the usual Gruyere.

BLT Prime's Giant Popovers

2 eggs
1 c all-purpose flour
1 c whole milk
1/2 tsp salt
Olive oil to grease muffin tin
1/2 c grated Pecorino Romano cheese
1 Tbsp chopped rosemary
  1. Grease a muffin tin with olive oil and place in an oven heated to 350°. Sift flour and salt into a bowl.
  2. Meanwhile, heat milk over medium heat until it begins to simmer. As it heats, beat eggs until frothy in a large bowl, then slowly add milk while whisking as not to scramble eggs. Then add flour and salt slowly until you have a smooth batter.
  3. Remove muffin tin from the oven and add batter about 3/4 full in each cup. Drop muffin tin from an inch or two off the table to tease out excess air (so you don't get a hollow center). Add a sprinkle of cheese and rosemary over batter.
  4. Place on baking sheet to catch drips and cook for 15 minutes. Then rotate pan for an even rise, and cook for another 35 minutes or until golden brown. Remove and serve.
A light and airy--as well as dramatic--alternative to traditional biscuits or rolls for your Thanksgiving meal. I wish I added more cheese on top, since I didn't get enough cheese or rosemary flavor as I wished, but perhaps incorporating them into the popover batter could help solve that issue. Also, no deflating occurred because I cooked them sufficiently which allowed the egg proteins to fully set and support the structure of the popover. Which clearly failed to happen with my previous souffle, but lesson learned! To prove this point, I removed one popover a bit early, before the top had turned a golden brown, and it immediately started to lose its proud puffy structure. When I opened it up, the middle was mushy, hence the toppled top. Last time when my souffle fell, it was most likely due to the fact that I hadn't cooked it thoroughly enough (I had been afraid of overcooking). Time to take on the dreaded souffle once more!

Next up: Using what I learned to make a festive dessert (or side)!
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