So, I just got called out VERY HARD for not including the recipe for BLT's popovers, so I'm correcting my mistake! Here it is, y'all. :-D
BLT’s Popovers
Yields: 12 to 14 popovers
Ingredients:
4 cups milk (warmed)
8 large eggs
4 cups flour
1 1/2 tsp. salt
2 1/4 cup grated gruyere cheese
Directions:
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 egg 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 with 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 fro the oven, remove from the pan and serve immediately.
Showing posts with label blt prime. Show all posts
Showing posts with label blt prime. Show all posts
Tuesday, May 17, 2011
Monday, May 16, 2011
BLT Prime: I WANT MORE RIB EYE
Okay, so let me just say right now, this post will not contain any pictures.
None.
My stupid phone has like, no battery power, so I couldn't be a true creeper by snapping my usual photos. Plus, the lights were dim and sexy...not really conducive to taking good photos.
BUT. This meal, this experience, was so fantastic, I think I'm more than able to describe it.
BLT Prime (Bistro Laurent Tourendel. He's got a couple of other highly lauded restaurants in the city, such as BLT Burger, which I've gone to and loved) is definitely a grown-up spot. The decor and atmosphere definitely leans toward a mature clientele, but manages to be extremely warm and inviting. Dark leather chairs, plush pillows, and candles basically just invite you to relax. I stuck to one of their house cocktails for the evening, the Ice Flower Bubbly. The mix of champagne, ice wine, elderflower liquor, and lemon juice make for a lightly sweet and crisp drink that was refreshing, if not a little strong. I had two of them which were sipped nice and slow.
They start you off with complimentary chicken liver pate and toast....YUCK YUCK YUCK. I hate and despise liver, but I wanted to be a good sport and try it here. Oh man, that nasty, mineral flavor will never be good to me, no matter where I have it. But then, they sent over....THE POPOVERS. Instead of just having plain bread for the table, they bring out these huge egg-y rolls that exhale delicious steam when you cut into them. A couple sprinkles of salt and a swipe of butter, and you basically look like a lunatic shoving this into your maw. Crunchy. Tender. Salty and savory from the Gruyere baked into the top crust. Honestly, if I had just eaten these all night, I would have been a happy camper. They even give you a little recipe card with the recipe for them, so you can recreate the experience at home. How sweet is that?
I got the Lobster Salad (referred to as Cobb style on the menu because it contains similar ingredients to theoriginal), and I split it because it was way more than I could handle on my own. And, I was okay with admitting that. Big chunks of still warm lobster were nestled all the way through the pile of mixed greens, avocado, and tomatoes. It was bathed in a creamy dressing (I think it had Roquefort cheese, but even though I don't usually like blue cheese, it was still yummy) and crowned with a spiral of crisp bacon. Perfect.
I ordered the rib eye (all of their meat is dry aged to promote tenderness and a deep flavor), and I think my only mistake was ordering it medium well. It came to the table, as all of their steaks do, sizzling in its own cast iron skillet with a pat of herb butter melting into its grill marks. Oh, and a ring of roasted bone marrow with a little spoon for me to scoop it out. Of course I put it right on top of my steak. I had no choice! Great fat marbling, crispy pieces of fat, and oozing herb butter and marrow. EFF YEAH. The steak was cooked perfectly, and I was greeted with a slightly rosy center as I kept cutting into the beef. Since BLT can obviously be trusted to make a steak properly to order, I won't be as paranoid, and I'll get it medium next time. My sides were solid as well, a little skilled of beautiful glazed carrots, and another of Parmesan gnocchi with a fluffy mountain of the grated cheese on top.
Desert was a simple, but outstanding, show-stopper: a personal Rhubarb Tart with vanilla bean ice cream and strawberry sauce in a crumbly shortbread crust. Tart. Sweet. Creamy. It was like, a normal strawberry rhubarb pie had a dream of becoming better....and when it woke up, it looked like this tart.
So basically, just go here. Get some money and a nice pair of slacks with an elastic band. Because, my friend, you're not just gonna eat....you're gonna EAT.
None.
My stupid phone has like, no battery power, so I couldn't be a true creeper by snapping my usual photos. Plus, the lights were dim and sexy...not really conducive to taking good photos.
BUT. This meal, this experience, was so fantastic, I think I'm more than able to describe it.
BLT Prime (Bistro Laurent Tourendel. He's got a couple of other highly lauded restaurants in the city, such as BLT Burger, which I've gone to and loved) is definitely a grown-up spot. The decor and atmosphere definitely leans toward a mature clientele, but manages to be extremely warm and inviting. Dark leather chairs, plush pillows, and candles basically just invite you to relax. I stuck to one of their house cocktails for the evening, the Ice Flower Bubbly. The mix of champagne, ice wine, elderflower liquor, and lemon juice make for a lightly sweet and crisp drink that was refreshing, if not a little strong. I had two of them which were sipped nice and slow.
They start you off with complimentary chicken liver pate and toast....YUCK YUCK YUCK. I hate and despise liver, but I wanted to be a good sport and try it here. Oh man, that nasty, mineral flavor will never be good to me, no matter where I have it. But then, they sent over....THE POPOVERS. Instead of just having plain bread for the table, they bring out these huge egg-y rolls that exhale delicious steam when you cut into them. A couple sprinkles of salt and a swipe of butter, and you basically look like a lunatic shoving this into your maw. Crunchy. Tender. Salty and savory from the Gruyere baked into the top crust. Honestly, if I had just eaten these all night, I would have been a happy camper. They even give you a little recipe card with the recipe for them, so you can recreate the experience at home. How sweet is that?
I got the Lobster Salad (referred to as Cobb style on the menu because it contains similar ingredients to theoriginal), and I split it because it was way more than I could handle on my own. And, I was okay with admitting that. Big chunks of still warm lobster were nestled all the way through the pile of mixed greens, avocado, and tomatoes. It was bathed in a creamy dressing (I think it had Roquefort cheese, but even though I don't usually like blue cheese, it was still yummy) and crowned with a spiral of crisp bacon. Perfect.
I ordered the rib eye (all of their meat is dry aged to promote tenderness and a deep flavor), and I think my only mistake was ordering it medium well. It came to the table, as all of their steaks do, sizzling in its own cast iron skillet with a pat of herb butter melting into its grill marks. Oh, and a ring of roasted bone marrow with a little spoon for me to scoop it out. Of course I put it right on top of my steak. I had no choice! Great fat marbling, crispy pieces of fat, and oozing herb butter and marrow. EFF YEAH. The steak was cooked perfectly, and I was greeted with a slightly rosy center as I kept cutting into the beef. Since BLT can obviously be trusted to make a steak properly to order, I won't be as paranoid, and I'll get it medium next time. My sides were solid as well, a little skilled of beautiful glazed carrots, and another of Parmesan gnocchi with a fluffy mountain of the grated cheese on top.
Desert was a simple, but outstanding, show-stopper: a personal Rhubarb Tart with vanilla bean ice cream and strawberry sauce in a crumbly shortbread crust. Tart. Sweet. Creamy. It was like, a normal strawberry rhubarb pie had a dream of becoming better....and when it woke up, it looked like this tart.
So basically, just go here. Get some money and a nice pair of slacks with an elastic band. Because, my friend, you're not just gonna eat....you're gonna EAT.
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