Stretching the
definition of “friends”, today I present to you the recipe for Parmesan
Popovers from Reel Club in Oakbrook.
If you have dined there, you know these tasty tidbits are a
“reel” treat. Having lunched there several times, I was aware of how easily one
can devour a basket of these. I did not know however, that these little
pretties are gluten free.
Last Thursday evening my family met at Reel Club for dinner. Sparing you all the details
suffice it to say our experience was top notch. My son, who lives in Florida,
commented that he had to come home to Chicago to have the best fish he’s eaten
in years.
Our server, Olga treated us as VIP’s. When I asked if we could take the
remaining popovers home she said, “of course and if you like I can give you the
recipe”. With the blessing of Chef Chris, she gave us not only the recipe but
also the tapioca starch called for in the recipe. I honestly could not believe
my good fortune.
At meals’ end, Olga surprised my son with this lovely and
delicious dessert that was enjoyed by us all.
I whole-heartedly endorse Reel Club. Do yourself a favor and
experience Reel Club for lunch or dinner but at the very least experience these
popovers at home. They are a “reel” catch.
Reel Club Parmesan Popovers
Ingredients
2 Eggs
1 cup sour tapioca starch
1 cup tapioca starch
½ cup corn oil
1 cup milk
1 cup parmesan cheese
1 pinch salt
Procedure
1.
Place the eggs, starch, oil and milk in the
blender and mix well.
2.
Briefly mix in the cheese.
3.
Adjust the salt as needed.
4.
Bake in mini muffin tins at 350 for 25 to 30
minutes.
5.
Let sit 5 minutes before serving.
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