I had dinner at BLT Steak in Los Angeles this weekend, and everything was very good, but by far the best part of the meal (I thought) were the absolutely amazing, monster popovers served at the beginning of the meal in lieu of bread. For those who haven't had the pleasure, these things are splendid, about the size of a football, and laced with Gruyere cheese. Really spectacular. (Picture, which, while good, still doesn't really do them justice, here: http://foodwhores.wordpress.com/2008/... )
Anyway, I've tried to make popovers once or twice, and never had much success. I was hoping the hounds on this board might help me improve my game. Do you have a great recipe for popovers? Are there tricks to making them well? Do I need a special popover pan or other tools to get fantastic results? Any and all suggestions will be gratefully explored. TIA guys.
8720 West Sunset Blvd., West Hollywood, CA 90069
Updated 4 months ago | 7
Updated 5 months ago | 32
Updated 10 days ago | 7
Updated 4 months ago | 1
Updated 2 months ago | 15