Steak!   That’s what my friend’s son John, who graduated from NYU in May wanted for his graduation meal.

We headed to BLT Prime for that. They were hungry — starting with potato skins ($8) — a meal in themselves as they were fried and topped with cheese, bacon and scallions and drizzled withpotato skins sour cream. They all had steak – aged and perfectly cooked to their requested specifications!  I opted for the Lobster Salad “Cobb” Style ($23) as I wanted something on the lighter side. Refreshing and delicious.

Once we ordered, the waiter brought out a basket of steaming popovers. The recipe for the popovers come in the basket with the fresh-from-the-oven cheesy breads. Yummy with nothing added, although my steak-loving tablemates slathered them in the butter.

You might just consider a visit to BLT Prime for only a salad and popovers. A perfect light summer meal.

PopoversIMG_7263

Popover pan
4 c milk, warmed
8 eggs
4 c flour
1 1/2 heaping T salt
Non-stick vegetable spray
2 1/4 cups grated gruyere cheese

Place the popover pan in the oven, while heating the oven to 350 degrees F. 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).

Sift the flour with the salt; slowly add to egg-milk mixture and mix gently until smooth.
Carefully remove popover pan from oven, spray with non-stick vegetable spray. Fill each popover cup 3/4 full then add about 2 T grated cheese. Bake in the preheated oven for 50 minutes, rotating the pan a half turn after 15 minutes of baking. Remove from oven, remove popovers from pan and serve immediately.

Makes 12 popovers.

– bonnie

BTL Prime
111 E 22nd St
New York, NY 10022
212-995-8500
www.bltprime.com

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