Posts made in April, 2014

Bahn Mi-Style Turkey Burger

Posted by on Apr 30, 2014 in Chicken and Turkey | 3 comments

This veggie head repeatably craves a turkey burger. When our family was on the move, soup or turkey chili simmered on the stove on winter Monday nights; turkey burgers slotted in during spring and summer months. These days, our children are grown-and gone; my attentions are not harried or hurried.

 

 

 

 

 

 

I concocted a blend of Southwestern herbs and spices to raise the heat for grown up burger tastes, loaded into a bun with avocado, butter lettuce and a slice of beefy red tomato.

 

 

 

 

 

 

 

Then, there was the Mushroom and Blue Cheese burger I entered in a contest last summer.

And, now a Bahn Mi-style burger invaded my sleep one night.  This burger is a plump, savory, and spicy twist on the adored Vietnamese sandwich traditionally made of pork and served on a baguette.  MP squished it before I took the photo...

 

 

 

 

 

 

 

 

 

 

Now, we have the burgers on Tuesdays after I round up Izzy from school, drive across the kingdom to her piano lesson and to her mid week church activity.  I receive extra credit when I help Jules with homework and drop her at the pool for swim team.

 

 

The finish line is home-- to grill the burgers I made earlier that morning.

 

 

 

 

 

 

 

 

 

 

The only trick is not to over mix the ground turkey when combining it with the other chopped aromatics and flavors.  Use a big meat fork and finish with a light touch using your hands.

 

 

 

 

 

 

 

Form the meat into 5 evenly sized burgers, cover with plastic wrap and refrigerate.  Let the burgers set out for 30 minutes before grilling or cooking them up in a red-hot cast iron pan.

 

 

 

 

 

 

 

Stack the soft bun

 

 

 

 

 

 

 

(or sliced baguette roll) with Gingered Miso Mayo, quick pickled red onion, carrots and radish, fresh Turkish cucumber, and cilantro.

I still serve five…

Gingered Miso Mayo

Ingredients

  • ¼ cup mayonnaise
  • 2 Tablespoons yellow Miso (fermented rice and soybeans)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon grated fresh ginger
  • ½ Tablespoon honey
  • ½ Tablespoon toasted sesame seed oil
  • Salt and pepper to taste

Instructions

  1. Combine ingredients in a small jar. Top and shake vigorously to combine. Adjust seasonings.
  2. © Copyright 2014 Peggy Barrett Lunde
  3. All Rights Reserved
  4. http://cococooks.net/
http://cococooks.net/bahn-mi-style-turkey-burger/

Bahn Mi-Style Turkey Burgers

Ingredients

  • 1 ¼-pounds ground turkey
  • 1 small red onion, minced
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh grated ginger, (or more to taste)
  • Jalapeno pepper, minced to taste
  • 1 egg white
  • 3 Tablespoons, fresh basil, chopped
  • 1 Tablespoon tamari or soy sauce
  • 2 teaspoons fish sauce
  • 2 ounces soft goat cheese, crumbled

Instructions

  1. Crumble turkey meat into a large bowl. Add the remaining ingredients in the order given. Using a large meat fork combine the mixture well without overworking. Divide the turkey mixture into 5 equal burgers. Wrap and chill several hours or overnight. Grill or cook the burgers in a hot cast iron skillet brushed with canola oil until browned on one side. Turn the burgers over and cook the burgers until they are completely cooked in the center.
  2. Serve on soft whole-wheat buns or baguette with Gingered Miso Mayo, picked red onion, carrots, and radishes, fresh cucumber slices and cilantro.
  3. © Copyright 2014 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/bahn-mi-style-turkey-burger/

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Dessert for Breakfast

Posted by on Apr 28, 2014 in Breakfast and Brunch, Desserts | 0 comments

I have been promising Izzy we would have Dark Chocolate Waffles for breakfast at our next sleepover.  She waffled at the thought of replacing her beloved Lemon Ricotta Pancakes.

 

We agreed to test them as dessert first.

The predicament was the night got away from us; the combo sat in the refrigerator all alone for 24 hours.

 

 

 

 

 

 

 

 

The batter is simple and not too sweet.  Bon Appétit suggests a fruity olive oil in the mix but I wondered if coconut oil might be a better choice.

 

 

 

 

 

 

 

Mix the dry ingredients;

 

 

 

 

 

 

 

combine the wet with the yolks and

 

 

 

 

 

 

 

 

 

 

 

 

 

 

fold in the softly beaten egg whites to lighten it all up.

 

 

 

 

 

 

 

Dark chocolate slivers and chunks transform it to a confectionary delight.

 

 

 

 

 

 

 

I bet you have an awesome waffle iron.  My waffle iron is a relic my father bought for me at a garage sale in the 70’s.  He “doped out” a fix for the appliance and repaired it.  Even though is gets dangerously super hot and produces rather thin waffles, it is a treasure with memories of breakfast for dinner. During those years, whole wheat waffles were piled high with peanut butter and yogurt with pure maple syrup poured over every bite.

 

 

 

 

 

 

 

The batter looked like cookie dough--

 

 

 

 

 

 

and scooped out easily on to the well-oiled machine (coconut cooking spray).

 

 

 

 

 

 

 

She steamed and puffed and the indicator light told me the waffle was toasted and ready for the gilding.

 

 

 

 

 

 

 

A chocolate waffle bar comes to mind.  What would you put on display next to berries, ice cream, chocolate chips, toasted nuts, caramel sauce, toasted coconut, whipped cream, peanut butter, yogurt, and maple syrup?

I know Izzy wants a cherry on top when she finally gets a chocolate waffle ♥

 

 

 

 

 

 

 

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Veggie Balls!

Posted by on Apr 25, 2014 in Pasta | 5 comments

 

 

Only 4 short years ago, two childhood friends, Daniel Holzman and Michael Chernow opened up a mix and match menu of meatballs and sauces served up at their highly successful New York City Meatball Shop growing almost instantly to 4 locations.  Classic and creative meatballs are offered and some are rolled up without any meat at all.

 

 

The veggie ball thought bubble has followed me around for months. So here, I go…

 

 

 

 

 

 

 

Beluga lentils seem right paired up with aromatics, pine nuts, raisins for sweetness, baby Portobello mushrooms, Parmesan cheese, fresh breadcrumbs and eggs to bind them together.

 

 

 

 

 

 

 

 

I rinsed one cup of lentils and brought them to a boil in a medium pot with one quart of water, a cinnamon stick and a bay leaf; then reduced it to a simmer, covered and cooked the legumes for 15 minutes (give or take depending on the lentils), until tender.

 

 

 

 

 

 

 

Drain the lentils and remove the leaf and stick.

 

 

 

 

 

 

 

Place the cooked lentils in a bowl and season with salt and pepper to taste.

 

 

 

 

 

 

 

At the same time, sauté one cup diced onion (half of this Maui onion), diced celery, carrot, and garlic in a couple tablespoons of olive oil.  When they are tender, squirt in a big dollop of tomato paste; stir it into the vegetables before tossing in

 

 

 

 

 

 

 

the quarter pound of sliced mushrooms.  

 

 

 

 

 

 

 

When the mushrooms are tender and the liquids absorbed into the aromatics set them aside to cool alongside the lentils in the refrigerator.

Go to the dentist. You don’t have to—but I did.

 

 

 

 

 

 

 

Add two beaten eggs, ½ cup of soft breadcrumbs, 1/4 cup each grated Parmesan cheese, chopped parsley, 2 tablespoons chopped pine nuts, 3 tablespoons chopped raisins and then;

 

 

 

 

 

 

 

stir in the mushroom mixture.   Now is the time to adjust the seasonings if you are not opposed to tasting a little raw egg.

 

 

 

 

 

 

 

Using a meatball scoop, shape about 15 evenly sized veggie balls, this will require a firm squeeze.

 

 

 

 

 

 

 

Place them snugly side by side like sturdy soldiers in a well-oiled baking dish.  Refrigerate the veggie balls again for at least 30 minutes; or overnight even!

 

 

 

 

 

 

 

Drizzle a little drop of olive oil over each ball.  Bake the veggie balls in a 400-degree oven for 30 minutes.  I was pleasantly surprised when the  crusty exotic lentil laden morsels emerged intact (the wild card).  The remarkable texture and gentle flavor arc surpassed my expectations…

 

 

 

 

 

 

 

MP plated his like a holiday wreath with Mashed Horseradish Turnips and Sautéed Red Chard. Thank you Jason for your garden gift.

 

 

 

 

 

 

 

I dined more traditionally, plating a trio of Beluga Lentil Balls in a puddle of marinara.

What do you think?

 

 

 

 

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Oatmeal Snob

Posted by on Apr 23, 2014 in Breakfast and Brunch | 6 comments

What do you eat for breakfast?

We get our brains started with high fiber complex carbohydrates and omega-3 fatty acids with a power punch of sweet glossy superfood berries.

 

 

 

 

 

 

MP makes himself a giant bowl of unsweetened Coaches Oats with a scoop of ground golden flax seeds (in the microwave).  After loading the brimming bowl with strawberries, blackberries, and blueberries, he allows it to set for a while before he eats it.  Meanwhile he brews a skinny cappuccino (foam only).  He sips it from a red French red lion’s head bowl originally designed for French Onion Soup, I believe, as he digests the morning newspaper.

 

 

 

 

 

 

For me the same oats are cooked stovetop  in cold water simmering to a just so state of creamy comfort.

 

 

 

 

 

 

 

 

 

Stir the golden flax seeds into the oats before berries crown the vintage Villeroy &  Boch Adeline porridge bowl.

Flat Cream Soup Bowl & Breakfast Saucer Set in the Adeline pattern by Villeroy/boch China

Why?  Because, we are old, food is medicine and I am a certified dish-junkie.

 

 

 

 

 

 

 

What is on your morning table?

 

 

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The Color Purple

Posted by on Apr 21, 2014 in New | 2 comments

Easter Monday

♥ Daughters of the King ♥

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