I had a pretty crazy weekend in Minneapolis, MN. Friday night started off with dinner at a restaurant that was featured on Diners Drive Ins and Dives called Broder’s Pasta Bar. For an appetizer, we ordered some Rosemary Almonds, which I plan on making for a snack one day. For dinner, I was forced to order number 18 (tagliarini di Locanda del Lupo) because according to my brother and Laura, it would not disappoint! #18 was fresh homemade pasta with prosciutto Rossa, truffle pesto & cream sauce. Delicious!!!! On top of that was a parmesan chip. Laura ordered the Bolognese pasta that Guy had on the show and that was also delicious. The best Italian food in Minneapolis, MN hands down. I just love visiting places that have been featured on that show.
On Saturday, my mom was out looking for a dress, so my brother and I went bar hopping. I really wanted to get a popover pan, because I’ve been craving them lately. We stopped at the store, to get the pan, and then headed to the bars. It was St Paddy’s day weekend, so people were at the Irish bar called Billy’s all dressed in green. Before that we had gone to some French restaurant and had a drink there. They had probably one of the worst long island teas I’ve ever had there, but I drank it anyway. After that, I was pretty much gone and we went to the Mall of America. Yep, I was drunk at the Mall of America. My mom found her dress, and after I had the drunk munchies, so we went to this small cafe somewhere. Can’t remember the name of it. I had the best grilled cheese ever and it was just perfect. I’m pretty sure I gained a couple pounds this weekend too.
When I was young, I remember my Dad always making popovers and I really wanted to get a popover pan this weekend. I’m so glad that I got one too! Popovers are amazing and pretty simple to make. The center is an egg custard, and the edges are so crispy when you bite into them. Some people like crepes, but popovers are my thang. Could eat a whole entire pan of them with butter any day. Make sure to spray the popover pan really well, or else they will stick to the pan. That isn’t fun to get off all.
- 3 cups whole milk
- 3 cups flour
- 1½ teaspoons salt
- 6 eggs
- 1¼ cups (lightly packed) shredded Gruyere cheese, separated
- 2 Tablespoons minced fresh chives
- 2 Tablespoons unsalted butter, cut into cubes
- Preheat oven to 400ºF.
- In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.
- Sift the flour and salt together in a bowl. Set aside.
- In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don't cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.
- Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top with a portion of the remaining cheese.
- Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes.