The blog posts were sparse this week, as Nick took the entire week off for a little family stay-cation. I can’t even begin to tell you how much easier and more enjoyable a local vacation is with a baby; vs getting onto a plane, packing what feels like 1000 lbs of baby gear into a duffel bag, and usually hiding out in your hotel room after 7pm because of someones bedtime. Nick only took 3 days off when Char was born back in November, so this week was a MUCH needed break for him. I tried my best to make sure the week felt active, filled with some amazing reservations (holy moly Gramercy Tavern, Le Turtle, and one of our oldest faves, Barbuto), baby gym activities, massages, impromptu happy hours, and a few central park runs. We ending up getting a sitter 4 of the 7 nights, to allow us to have some baby breaks and fun date nights.
We closed out the weekend a tad lazy tonight, eating leftover pizza and popovers (carbs, carbs, carbs). These popovers are actually the recipe from the BLT restaurant, here in the city. We love to cook these for fun appetizers, served with butter, jam, and salt. They also are a great addition for stews and soups in the fall. Char tried spaghetti for the first time this weekend (with meatballs-one of her faves). See the lovely mess she made below….We were quite impressed with how much she ate.
BLT POPOVERS: Serves 12
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tbsp salt
- 2 1/4 cups grated gruyere cheese
- Popover pan
- Place the popover pan, or muffin tins, in the oven. Heat the oven and pan to 400º.
- Gently warm the milk over low heat (until a little warmer than room temperature) 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 to the egg mixture and gently combine until mostly smooth.
- Remove the popover pan from the oven and spray with nonstick vegetable spray.
- Fill each popover or muffin cup three-fourths full.
- Top each popover with approximately 2 ½ tablespoons of the grated cheese.
- Bake at 400º for 45 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown. Importantly, make sure to keep the oven closed for the entire time (other than when you quickly rotate the pan… even slight changes in temperature will cause the popovers to deflate.
- Take out of oven, remove from pan, and serve immediately.