Holy Cow

After an unintentional, extended blogging hiatus, I can think of no better recipe to bring me back online.  Best. Friggin. Burger. Ever.  I know that is quite an assertion, and though my passion should admittedly be reigned back in to planet Earth from time to time, please trust that this is no exaggeration.  This is one of those food experiences that beg a closed eyes, slow motion approach to each dreamy bite.  No shame, folks.  No shame here at all.

Burger with Red Cabbage Slaw and Pickled Okra Russian Dressing (Recipe at the end of the post)



While the recipe calls for buffalo, I opted for 85/15 beef in the spirit of familiarity for the kids.  Ryan somehow managed to get the grill to a screaming 650 degrees, which delivered the most gorgeous crust to the outside of the meat itself.  So yes, the meat rocked.  But the toppings, oh the toppings... just total Heaven.

Imagine the first layer: delicious, melty fontina cheese hugging the burger.  Before it's nestled on the bun, the bread is first brushed smothered with an incredible Russian dressing speckled with none other than chopped pickled okra.  We hunted multiple stores for it just knowing that this vinegary element could be something to write home a blog about, and I'd go through that effort twice over to recreate this masterpiece of a burger.  Another generous spoonful of the sauce tops the burger, followed by a heap of tangy red cabbage and carrot slaw dressed in a light and sweet rice wine vinaigrette.  The bright flavor and crunch of the slaw amounts to perfection alongside the rich sauce.  No wonder you are famous, Bobby Flay.

Okay, so these burgers were no joke.  A pig out.  But it's hard to make something like a burger - especially one this insanely yummy - without some picnic-y sides.  I couldn't resist deviled eggs this time, which I'll blame on the little 'variations on the deviled egg' feature in the latest Real Simple mag.  We went the classic route, with mayo, fresh lemon juice, Dijon mustard, salt and pepper.  Would you believe that two of my six eggs had double yokes?  Isn't that weird?  I should probably go buy a lottery ticket.



For the second side, we brought out more Bobby Flay brilliance in the form of grilled sweet potato and scallion salad, which I've actually already rambled about here.  This is an easy, fresh, delicious salad that requires balsamic AND cider vinegar.  So you know I'm all over it.

Here's a shot of the plate in all its sloppy glory.



So yes, I'm hitting the gym hard this week after such a ridiculous caloric performance.  I know it's not something we should have every day.  My brain is clearly not cooperating, however, as it continues to strategize over when we can make these burgers again.

Burger with Swiss Cheese, Red Cabbage Slaw, and Pickled Okra Russian Dressing
Courtesy of Bobby Flay's Grill It

Burger
1 1/2 pounds ground buffalo (or beef, turkey, chicken, etc)
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
8 (1/4 inch thick) slices Gruyere or fontina cheese

Red Cabbage Slaw
1/4 cup rice wine vinegar
2 tsp honey
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
1/2 small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded.

Pickled Okra Russian Dressing
1/2 cup mayonnaise
3 Tbsp ketchup
1 Tbsp Dijon mustard
3 Tbsp finely chopped red onion
1/4 cup finely diced pickled okra
2 Tbsp finely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

1.  To  make the slaw, whisk together the vinegar, honey, oil and salt and pepper to taste in a large bowl.  Add the cabbage and carrot and toss until combined.  Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.

2.  Heat grill to high.

3.  Form the meat into 4 burgers, each 1 inch thick.  Brush with the oil and season liberally with salt and pepper.  Place on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.  Turn the burgers over and continue cooking until desired doneness.

4.  Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.

5.  Spread some of the Russian dressing on the tops and bottoms of each bun.  Place a burger on each bottom half and top each burger with some of the slaw and a bun on top.  Serve immediately and devour.

Marth's Wise Words

Martha Stewart - my guru of domesticity - once instructed to always make your bed, because "cleanliness begets cleanliness".  She maintained that you'll be less likely to drop things on the floor around a pretty, perfectly made bed than if it were disheveled.   My poor, poor husband has actually endured me repeating that phrase to him, because, like many insane over the top helpful but questionably bizarre tips she offers, I ate it up with a spoon.  Anyway, I heard the same "begetting" concept on a commercial once (for cereal maybe?) that one healthy decision leads to another one.  So if you invest time to exercise, you're likely to make more responsible food choices since the progress is already under way.

I'll coin a new phrase today:  Cooking begets cooking.  Sometimes it's just a matter of getting started for the groove to kick in.  For those that like the idea of cooking at home, but can't seem to find the spark to get started, there are some great tools available to aid with the most common road block: time!  Here are a few...

• Meal swaps with friends
• Use the slow cooker
• Bulk frozen cooking
• 5-meals-in-1-day methods
• Preparing weekly menus (this is one of the first posts on this very blog!)

The only rule is to feel no pressure...because then it won't be fun and will just feel like yet another obligation on the to-do list.  Be further encouraged:  1) No one says "homemade" has to equal "fussy" or "gourmet"!  2) Cooking just once or twice can get you through the better part of a week if you plan for leftovers.  3) There's not a thing wrong with take-out.  To the contrary, taking a break is not only refreshing but necessary in my book.  (In fact, I'll be at Chick Fil A tomorrow night for my Kindergartner's school spirit night!)

If you're someone who is interested in cooking more, start small and give it a try...you might just find yourself on a roll.

My Vinegar Heaven

Italian Sub Salad (Click here for recipe)



Italian subs are one of my fave pizza shop staples, and the more heaping/gloppy the toppings, the better, as far as I'm concerned. A tangy vinaigrette and classic shake of oregano are so perfectly complimentary to salty Italian meats and provolone. 

When I came across this recipe claiming to convert such a substantial and delicious sandwich to a salad, my reaction was admittedly mixed: wow-this-sounds-incredible-if-it's-really-possible-to-achieve-the-awesomeness-of-this-sub-in-a-salad  vs. no-chance-a-salad-can-compare-to-the-awesomeness-of-this-sub-and-PS-recipes-like-this-kind-of-annoy-me.  It's probably rather clear since it's landing in this forum, but the former sentiment prevailed.  Hurray!

For me, the treasure of this salad comes from this glorious little jar of Italian pickled veggies.  I have no idea how I've managed to pass over such a gem of an ingredient for so long, as my love of pickled things clearly borders obsession. 

The zesty brine serves as the base for the dressing.  Genius.

A second dose of genius is toasted bread cubes (my theme lately, it seems), which boast the crispy outside and satisfyingly tender inside of a perfectly fresh Italian sub shop roll.  THEN these already tasty little nuggets take it one step further and drink up the dressing for a burst of flavor.

Toss some sweet Peppadews and salty olives from the Mediterranean bar on top, and I am totally in love. 

Win win to find such vinegary goodness (little less 'ode' and a little more, um, 'reverence' in this entry, eh??) in a salad that also just *nearly* satisfies like a sub!

Snowy Weekend - Part 2

I'm not sure any of my ramblings could amplify this classic cold weather feast.  The picture kinda says it all.  It's one of those dishes that challenge you to resist closing your eyes to savor each bite.  I should be moderately embarrassed for that remark, but it's my sad and hungry truth.

Red Wine Braised Short Ribs (Click here for recipe)



I didn't adapt the recipe itself, but I deviated slightly on presentation.  It instructs to strain the sauce entirely, which I did.  But I just couldn't abandon those sweet, tender carrots and celery, so on the plate they went... well, before the kids devoured them.  Also, instead of serving atop mashed potatoes, I opted for buttered egg noodles coated sprinkled with grated Parmesan on the side.  Um, not sure why I haven't had those in about 10 years??  Divine! 

Well, now that temperatures are climbing to over 70 degrees (in February!!) less than week after the snow fell, I'm guessing that these cold weather dishes are not as inspirational as I hoped they'd be. But please tuck this seriously fab and cozy recipe away for if/when winter decides to return!

Snowy Weekend - Part 1

Finally!  It was about darn time for a frosty weekend at home, as our "winter" thus far hasn't offered its typical font of seasonal culinary inspiration.  I almost forgot how much I adore a pot-of-delicious-something bubbling away on the stove, its aromas filling the house while the snow falls quietly outside.  Call me cheesy; you'll be correct.

I owe a debt of gratitude to my dear friend Maura, who provided me with a recipe from Martha Stewart's January issue, which tragically did not make it into my mailbox for reasons unknown.  I've felt the void.  I've mourned.  But I'm moving on now, thanks to February's delivery and, more importantly, this amazingly delicious recipe that makes me feel like I never missed out in the first place.

Pork Sausages with White Beans

What a completely unworthy title.  I know I get pretty enthusiastic about food in general, but trust me that this a stand-out.  Why?  Imagine savory sausage nestled in a divine stew of white beans, diced tomatoes, white wine, chicken stock, onions, herbs, and yup -- bacon.  THEN this goodness is topped with a layer fresh breadcrumbs sauteed until golden.  Two minutes under the broiler puts the exclamation point on this dish.  It's cozy, super tasty, kid-friendly, and makes great leftovers.

Kinda looks like stuffing on top, huh?   Well, thanks to the wee bit of butter in which the bread sautes, I beg you to believe that it's even BETTER. 

Martha and Maura, you are both my heroes!  On to the recipe.

Pork Sausages and White Beans

(courtesy of Martha Stewart)

6 tablespoons unsalted butter

2 ounces diced bacon

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon thyme leaves

1/2 cup dry white wine

1 1/2 cups canned diced tomatoes (from one 14.5 ounce can)

1 1/4 cups chicken stock

2 cans (14.5 ounces each) cannellini beans, drained and rinsed

2 pounds cooked pork sausages (French garlic or bratwurst,) left whole or sliced 1 inch thick

5 cups homemade breadcrumbs, cut into 1/2 inch pieces (sourdough is delicious!)

1/4 cup coarsely chopped flat-leaf parsley

Preheat oven to 325.  Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat.  Add bacon; cook until crisp.  Add onion; cook until tender.  Add garlic and thyme; cook for 1 minute.  Add wine; cook for 1 minute.  Add tomatoes; cook until sauce is thickened.  Add stock and beans; bring to a simmer.  Add sausages.  Bake for 30 minutes.  

Toast breadcrumbs in remaining butter in a skillet over medium-high heat, stirring until golden, 8-10 minutes.  Stir in parsley.  Season with coarse salt.  

Remove skillet from oven.  Heat broiler.  Scatter bread-crumbs over top of sausage mixture.  Broil 6 inches from heat source until top is deep golden brown, 1-2 minutes.

Just cuz

So I had this dark beer lying around leftover from a whole grain mustard beer battered onion ring adventure (I forgot to take photos, darnit, or I'd share.).  We are not huge dark beer drinkers, and I wondered whether we'd end up tossing it....until I was mercilessly beckoned by a recipe for Beer-Pretzel Caramels.  Sold.

I casually mentioned them to my sister, who inquired "what will you do with all those caramels?".  I realized I hadn't considered that a bit, and at this point, said caramels were prepared and chilling in the fridge.  While it was a good question in light of it still being early in the New Year, Paula Deen's diabetes diagnosis, general caloric awareness, etc, I nevertheless paused and confidently replied, "consume them".   Sometimes there is no agenda necessary to make a delicous treat.  That's my story, and I'm sticking to it.



Pretzels are a brilliant addition to anything sweet, but they are particularly divine nestled in gorgeously rich caramel.

I love a recipe with a brief ingredient list.



The prep is fun and fast.  Half of the beer reduces to a beautiful, thick syrup...



...while the second half of the beer is stirred into the other ingredients and then cooked to reach 235 degrees of amber perfection. 



These two pots do their simultaneous magic in about 12 minutes.  Once the mixtures are combined, along with crumbled pretzels, the whole concoction is poured into a buttered dish to be refrigerated until firm - but still luxuriously chewy, just as I had hoped!

While the boys were playing in the family room last night, Molly and I sneaked into the kitchen for an "our little secret" caramelfest.  I'll excuse the indulgence for mother-daughter bonding!


Beer-Pretzel Caramels
courtesy of Food Network

1 12 oz bottle brown ale
2 Tbsp unsalted butter, plus more for the dish
 11/4 cups packed dark brown sugar
1/4 cup light corn syrup
1 cup heavy cream
1 1/2 cups coarsely crushed thin pretzels

1.  Pour the beer into a glass; let sit until flat, about 1 hour.
2.  Butter an 8-inch square baking dish.  Bring half of the beer to a boil in small saucepan over medium heat; cook until reduced to 2 tsp, about 10 minutes.
3.  Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan.  Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees (10-12 minutes).  Remove from the heat and stir in the beer syrup and pretzels.  Spread in the prepared dish and chill until firm, 45 minutes to an hour.

Warm and Fuzzies

I did the happy dance on our last visit to my parents' house when my dad suggested preparing one of my favorite childhood breakfast feasts:  crepes.  A handful, okay a lot, of experiences evoke total giddiness in me -  like the coffee maker's "I'm ready!" beep, the smell of freshly cut grass, an empty dishwasher, a good pedicure, a perfectly folded fitted sheet (oops, secret's out: I'm indeed insane), to name a few - and my dad's crepes have a special place on that list.

Memories of giggling with my sisters in our pj's over our plates of powdered sugar dusted, jam filled crepes rank pretty high on my warm and fuzzy scale.  I'm certain we each inhaled at least six of them at a sitting, which I, as a parent now, can imagine elevated the giggles to an irritating decibel given the sugar content.  I am so thankful for those sweet moments, and I just love the opportunity to now be able to share them with my kids.   

An integral part of this story is this pan... a pan that made a wholelotta crepes in its (clearly) long life.  Its magical crepe powers, along with the perfection of my dad's technique of course, yield the perfect batch.



A little tidbit I just learned in Bon Appetit, by the way, is that the ceramic coated frying pan has totally made a comeback.  Holla. 

Anyway, here is the pile of fluffy goodness before they are rolled into their classic sugar/jam tunnel.


And then, the real deal.  Just.Divine.



Here is the recipe, but I have to confess that I have yet to try to make them!  I kind of love that I - and now my little ones - associate them affectionately with Poppop Kevin and Grandma Connie's house.  Yes, I am a total sucker for nostalgia.  But since my sweet parents have graciously bequeathed The Crepe Pan to me, I clearly have no option but to summon courage and attempt them myself one of these days!