This one is a bit of an oldie but goodie – and it appears on the blog today merely because my visit to BLT Steak is very belated. If you want to get a taste of the place without going for a full-blown dinner (which promises a perfectly-cooked steak, mind you), a good step to take would be to try out their Happy Hour, 5 at 5. It precisely means 5 available wine options plus 5 bar or lounge bites options at 5 PM. All of them are pretty solid.
You can handle that.
And even though popovers aren’t a part of the package, I recommend you get them, anyway. You won’t come across these big bad babies made nearly as well anywhere else in town. They’re crispy on the outside, soft and steamy (not too moist) with a touch of a gruyere on the inside. And the recipe below isn’t so sacred; each order comes with the recipe card. Could it be because they know it’s really that hard to replicate?
If you’re so enticed to try out Executive Chef Brian Moyers’ full menu as a result, all the better. After all, this is one of the few valid reasons to venture towards this end of Sunset Blvd. (Tip: The steak tartar is pretty awesome, too.)
BLT’s Popovers (Makes 12)
Ingredients:
4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Popover PanPreparation:
Place the popover pan in the oven. Heat the oven and pan to 350º
Gently warm the milk 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 and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with non-stock vegetable spray. While the batter in still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 1/2 tbsp of the grated gruyere.
Bake at 350º for 50 minutes, rotating pan half a turn after 15 minutes of baking.
Remove from pan and serve immediately.
