BLT the Death of a Restaurant; a Popover Recipe
Atlanta’s Bistro Laurent Tourendel passed away on December 31st 2016 surrounded by well-wishers and the W hotel. Born on May 1st, 2009 BLT was a mere 7 years young. BLT was cultured and enjoyed serving American style steakhouse food with French technique and more than a little panache.
Always welcoming, BLT will be remembered for free amuse bouches and popovers for every visitor. No one left BLT hungry, in fact most found themselves full before the entrees were even received. Always the kind benefactor every visitor was given a copy of BLT’s popover recipe to take home and enjoy in the comfort of their own home.
BLT will be remembered fondly for their steaks, short ribs and take on classic steakhouse sides such as creamed spinach and au gratin potatoes.
BLT is survived by the W hotel, their popover recipe and the trendy form meets functionless art Nuevo restaurant. Occupied by hipster, DJ driven, mixologists slanging new world cocktails with the requisite tattoos and facial hair, sculptured chairs and a revolving menu of Con-fusion cuisine. Their new menu possibly even contains the always diabolical and every bit the opposite of refreshing rhubarb jus. The horror.
We will always remember and appreciate how BLT would hide their delicious, creamy burrata cheese beneath a pile of healthy greens. We learned to appreciate a healthy looking garnish, so you could call your delicious, creamy and juicy cheese a healthy salad. For this BLT among other reasons, you will be missed. RIP BLT Steak, Atlanta.
BLT’s Popover recipe
You will need:
4 cups warmed milk
1 ½ heaping Tablespoon of salt
2 ½ cups grated gruyere
You will do:
Place the popover pan in the oven and heat both to 350 degrees.
Gently warm milk over low heat and set aside.
Whisk the eggs until frothy and slowly whisk in the milk (have patience young Jedi, do this slowly a technique called tempering ensures the eggs won’t begin to cook).
Set mixture aside.
Sift the flour with the salt.
Slowly add dry mixture to the wet until mostly smooth. (Don’t be afraid of a couple lumps.)
Once mixtures are combined, remove popover pan from oven and spray with non-stick spray, (we don’t keep that shit around, we just grease with butter.)
Now, make sure your batter is still warm at least room temp, fill each popover cup ¾ full.
Garnish each popover with an approximate 2 ½ Tablespoon of grated cheese.
Bake at 350 degrees for 50 minutes; make sure to rotate the pan half a turn after 15 minutes of baking.
Remove from oven eat, and repeat.
Do try this at home.
Coming soon; we try to escape Ted Turner’s whim of Atlanta, without Wolf Blitzer howling about Russian intervention. Then, our travels take us to Beantown, where we find delectable steak in the suburbs. We also found the worst Michelada ever and were privy to award winning chowdah and an exquisite bowl of chili, in a very unlikely place. Until then dear readers, may the odds be ever in your flavor.