I wanted to try another Gramercy Tavern recipe from the Wall Street Journal after having fabulous success with their kale, cabbage, and carrot salad. This time it was their Sirloin with Popovers and Winter Vegetables recipe. While I’m not a very big meat eater, I decided to try this recipe since it would teach me how to make popovers and also give me some experience cooking sirloin steak.
The final dish didn’t turn out as well as I had hoped, so at some point I hope to make a second try. Here’s a list of highlights:
- Sirloin wasn’t as seared and juicy as I hoped. It also tasted somewhat bland.
- Popovers failed the first time, but I succeeded the second time using the remainder of my batter. It’s all about timing!
- Red cabbages came out bland.
I’ll delve into each of these issues one by one and list some ideas of what I’ll try next time to make it better.
One ingredient I cheaped out on was the 1 spring of thyme or rosemary because I didn’t want to pay $3 for a bunch that I would only use one sprig of. Maybe this would have significantly decreased the blandness but I’m doubtful. Worth trying for the future, though.
The steak ended up being too soggy for my taste. Or maybe I’m just not used to rare on the inside. The other possibility is that contrary to the recipe, I need to cook the steak for less time with the cabbage so it doesn’t soak up so much cabbage liquids. Not sure what’s the best thing to do.
I learned in my first round of popover-making that you must dry out the popover before taking it out of the oven. Otherwise they collapse when you take take out and look like this…
The thing about popovers is that it’s all about timing. The correct way to make them–which I realized after some internet searching–is to make sure to never open the oven and to drop the temperature down after about 15 minutes to around 375 deg F, then cook them for another 10 minutes or so until the outside is crusted and brown. This helps ensure the popover is dry on the inside, meaning it’s able to stand up on its own.
The popovers weren’t as chewy on the inside as they ideally should be, so in the future I would want to be more diligent about optimal timing. Also, popovers don’t taste good reheated so I learned it’s best to eat them when warm!
I totally missed a list of ingredients here so that would explain the blandness. My next try will involve adding the cumin seeds, caraway seeds, and chives. I’d also want to reduce the liquid on the cabbages before serving. This might involve a different sequencing of the cabbage/steaks than the recipe suggests
Celery Root Puree
I couldn’t find any celery root at whole foods, but I could see how this would be a good complement to the rest of the dish and would like to attempt this if I ever find that ingredient! (suggestions on where to find celery root welcome!)