Hosts: R & J
Theme: Burgers! (Z has been wanting a burger for years)
What We Ate:
R&J prepared three types of sliders (mini burgers): flank steak; bombay sliders with garlic curry sauce; and hamburgers. R topped the flank steak sliders and hamburgers with herbed butter. Z&K made two types of buns to go with the sliders: Gourmet's hamburger buns and these brioche buns via smitten kitchen.
Oh, and we also had salads. Did you think we just ate burgers (although I thought I could have until I tasted the salads)?
Dr. T&J brought a lovely tomato, basil and fresh mozzarella pasta salad called Fusilli all Caprese.
J&K came with a bright green pesto salad, but this was not just your normal pesto - this was parsley, thyme and pistachio pesto. The salad included prosciutto AND fresh fennel - yum.
R&J contributed (as if THREE types of sliders wasn't enough?) a delicious fresh green bean, cherry tomato, pine nut, balsamic vinegar concoction.
For dessert, C&C whipped up a slightly crispy, soft on the inside brownie pudding cake thing. We ate that paired up with Z&K's home-made strawberry ice cream and then, well then, we were done eating for the evening.
Thanks R&J for a lovely evening!
Monday, July 13, 2009
Mini Man Burgers
Ingredients
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 Lb ground chuck
8 (3-inch) buns or rolls, split in half
Directions:
Preheat griddle or grill (whichever you prefer - we used a charcoal grill).
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Cook burgers for 2 to 3 minutes per side.
Serve immediately.
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 Lb ground chuck
8 (3-inch) buns or rolls, split in half
Directions:
Preheat griddle or grill (whichever you prefer - we used a charcoal grill).
Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.
Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.
Cook burgers for 2 to 3 minutes per side.
Serve immediately.
Taste of Summer Green Bean Salad
Taste of Summer Green Bean Salad
Ingredients:
1 lb fresh green beans, preferably small, cleaned and trimmed.
1 pint cherry tomatoes, halved.
1/2 cup pine nuts, toasted + 1/4 cup reserved (also toasted)
1/2 red onion, sliced thin into half moons.
1/2 cup fresh basil, sliced into thin strands (chiffonade)
1/4 cup good balsamic vinegar
3 T Olive oil
2 cloves garlic
1 tsp Dijon mustard
1 tsp sugar
Directions:
Blanch beans in salted boiling water for only 1-2 minutes and cool in an ice bath. Strain and make sure they are dry.
Toss all ingredients through the basil, reserving the 1/4 cup toasted pine nuts.
Whisk vinegar, oil, garlic, Dijon and sugar to combine and toss with green bean mix.
Let marinate for up to an hour and serve - topping with pine nuts.
NOTE: Appearance is best when served within an hour but really tastes great if it sits overnight.
Ingredients:
1 lb fresh green beans, preferably small, cleaned and trimmed.
1 pint cherry tomatoes, halved.
1/2 cup pine nuts, toasted + 1/4 cup reserved (also toasted)
1/2 red onion, sliced thin into half moons.
1/2 cup fresh basil, sliced into thin strands (chiffonade)
1/4 cup good balsamic vinegar
3 T Olive oil
2 cloves garlic
1 tsp Dijon mustard
1 tsp sugar
Directions:
Blanch beans in salted boiling water for only 1-2 minutes and cool in an ice bath. Strain and make sure they are dry.
Toss all ingredients through the basil, reserving the 1/4 cup toasted pine nuts.
Whisk vinegar, oil, garlic, Dijon and sugar to combine and toss with green bean mix.
Let marinate for up to an hour and serve - topping with pine nuts.
NOTE: Appearance is best when served within an hour but really tastes great if it sits overnight.
Fuilli alla Caprese
Recipe source: Giada De Laurentiis
Ingredients:
1 Lb fusilli pasta
3 Tbs olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced ( about 1 1/4 cups)
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 2/3 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Ingredients:
1 Lb fusilli pasta
3 Tbs olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced ( about 1 1/4 cups)
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 2/3 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
Fennel Slaw
Fennel Slaw with Prosciutto and Pistachio Pesto
Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 to 6 servings
Ingredients
Pistachio Pesto:
2 cups (lightly packed) flat-leaf parsley
3/4 cup shelled and toasted pistachios
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Directions:
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and
garlic cloves in the bowl of a food processor; blend until finely
chopped. With the machine running, gradually add the olive oil,
processing until well blended. Season the pesto with salt and pepper, to
taste.
For the Fennel Slaw: Place the fennel in a large serving bowl. Add the
pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and
add to the bowl. Gently toss to combine.
Serve
Recipe courtesy Giada De Laurentiis, 2008
Serves: 4 to 6 servings
Ingredients
Pistachio Pesto:
2 cups (lightly packed) flat-leaf parsley
3/4 cup shelled and toasted pistachios
1 tablespoon fresh thyme leaves
3 garlic cloves
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Fennel Slaw:
4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced
4 ounces prosciutto, thinly sliced
Directions:
For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and
garlic cloves in the bowl of a food processor; blend until finely
chopped. With the machine running, gradually add the olive oil,
processing until well blended. Season the pesto with salt and pepper, to
taste.
For the Fennel Slaw: Place the fennel in a large serving bowl. Add the
pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and
add to the bowl. Gently toss to combine.
Serve
Brownie Pudding
Brownie Pudding:
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering
the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with ice cream (we had strawberry).
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering
the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Directions
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with ice cream (we had strawberry).
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