Monday, May 11, 2009

Burgers, Fries & Shakes

Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.

Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.

These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.

The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.

Now what says comfort more than that?

Thursday, May 7, 2009

Ready for Summer Salads

While some of you may already be experiencing summer weather, we're still enjoying more than our share of spring showers. When the warm weather hits, though, we'll be firing up the grill and serving these at the next shindig. Consider doubling or tripling Paula Deen's recipe for a traditional, tangy coleslaw dressing from her debut cookbook. I don't know about you, but even the smallest of family gatherings demand a double recipe of coleslaw.

I'll be using the remainder of the dressing for a delicious and simple broccoli salad, inspired by one from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen.

Coleslaw

1 carrot, grated
1/4 sweet onion, grated or finely chopped
1/2 head green cabbage, shredded or thinly sliced
handful of fresh parsley, chopped
1/2 red, yellow or orange pepper, chopped (optional)
coleslaw dressing

Coleslaw Dressing
1/2 cup mayonnaise
2 tablespoons sugar
1 tablespoon white wine vinegar
seasoning salt and black pepper to taste

Mix together carrot, onion, cabbage, parsley and optional sweet pepper.

Combine mayonnaise, sugar, vinegar, seasoning salt and pepper. Pour over cabbage mixture and serve. Please note: If you allow the coleslaw to sit for any length of time, the cabbage will release water and you'll need to check your seasonings before serving.

Broccoli Salad

2 broccoli crowns
1/2 sweet onion, chopped
1/2 cup coleslaw dressing, or more to taste
1/2 salted sunflower seeds
1/2 cup dried cranberries
4 to 6 slices cooked bacon, crumbled

Break the crowns up into small florets. Combine broccoli and remaining ingredients. Serve.

More Oatmeal Cookies

I've been continuing my search for the ultimate oatmeal cookie. While Paula Deen's Loaded Oatmeal Cookie recipe was looking promising, with it's spicy complexity, I'm thinking I like Guy Fieri's version of this classic even better (sometimes we manage to surprise ourselves). Why not try them both. I opted to follow Miss Paula's original recipe from The Lady & Sons Just Desserts (sans icing), but have included the finishing touch here in case it speaks to you (and you just can't get enough buttery goodness). I also used black walnuts, rather than the usual English variety, which are more flavorful (or bitter, depending on your palate).

Note that I have omitted the rosemary from the Craisy Oatmeal Cookies, and used equal parts quick and old-fashioned oats (with marvelous results, I might add).

Loaded Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups light brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon nutmeg, freshly ground
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon vanilla extract
Brown Butter Icing (optional)


Preheat oven to 350. Line cookie sheets with parchment paper.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; set aside.

Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is lightly colored. Add buttermilk.Stir flour mixture into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well. Drop onto cookie sheets using a small cookie scoop. Bake for 9 to 11 minutes. Drizzle with Brown Butter Icing, if desired.

Brown Butter Icing

1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to reach proper consistency. Drizzle on warm cookies.

Craisy Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/4 cups dark brown sugar, packed
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened flaked coconut
3/4 cup dried cranberries
1 cup quick oats
1 cup old-fashioned oats

Preheat oven to 350 degrees. Line cookie sheets with parchment.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt; set aside.

Cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Fold dry ingredients into creamed mixture. Mix in coconut, dried cranberries and oats by hand.

Drop onto cookie sheets using a small cookie scoop. Bake until cookies turn golden, 12 to 13 minutes. Remove from oven and allow cookies to sit 2 to 3 minutes in the pan before transferring to a rack to cool completely.