Veggie Burgers

This just may be the only vegetarian meal that gets a standing ovation at our house. I've been tinkering around with this recipe since last summer and I may just have it right now. They are delicious, without the meat hangover afterwards. I promise you won't miss the beef. Promise.

Veggie Burgers

makes 8 large patties

2 cups cooked brown rice (couscous or quinoa also work)

1 cup rolled oats

In a food processor, blend until smooth:

2 15 oz. cans beans (I use a combo of black with lentil or soy)

1/2 onion, chopped

2-3 cloves garlic

1 egg yolk, optional but it helps it hold together

2 Tbl. worcestershire sauce

2 Tbl. steak seasoning

1/4 cup BBQ sauce or 1/4 cup ketchup mixed with 2 Tbl. vinegar

Preheat oven to 350*. In a large bowl, combine bean puree with the rice and oats. Divide mixture into 8 portions and with hands, form patties and lay on parchment lined baking sheets. Brush patties with BBQ or ketchup sauce. Bake for 35-45 minutes until somewhat firm to the touch and caramelized on top. Serve on whole wheat buns with your favorite fixings.

One of the great things about this recipe, is its versatility. Use the above recipe as a base and go wild. I've added roasted red peppers, caramelized mushrooms, sun dried tomatoes, fresh herbs, blue cheese, and green chilies to the beans and it's always perfect. I've also changed up the seasoning (added cumin, for example) and then served the patties with a cucumber yogurt sauce on pita bread. Enjoy!

Buttermilk Ice Cream

I've tried some fabulous homemade ice creams--Dulce de leche, David Lebovitz's chocolate, etc.--but whenever I pull my ice cream maker out of its wintry hold, I'm powerlessly drawn to my recipe for Buttermilk Ice Cream. I'm convinced it's the most incredible frozen homemade confection ever. It's the perfect companion to Summer's berry and fruit desserts: fruit pies, cobblers, and crisps, and it's magnificent with simple sugared berries. Thank you, Smitten Kitchen.

2 cups heavy cream

1 1/4 cup sugar

12 large egg yolks*

2 cups buttermilk

2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream

Pinch of salt

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.
In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.
* I’m going to share with you a little secret: You don’t need to use all of these egg yolks. Oh sure, you can and the results will blow your ice cream-loving mind. However, let’s say you find that you only have six or eight egg yolks on hand, this will also do. The ice cream will be less rich, but still incredibly more rich than anything you can buy at any store.

Rib-eye Steaks ith Whisk Cream Sauce

Rib-eye Steaks with Whiskey Cream Sauce

(stolen and made to my liking from the Pioneer Woman)

5 Tbl. butter
3 Tbl. diced onion
1/4 cup whiskey
1/4 cup beef stock
1/4 cup light cream
2 rib-eye or new york steaks
1. Melt 2 Tbl. of butter in a large skillet (cast iron works great) over medium-high heat. Generously salt and pepper the steaks on both sides, then add to the hot skillet.
2. For medium rare, cook for 2 minutes on each side for a thin steak, or 3-4 minutes on each side for a thick steak. Place the steak on a plate and keep warm.
3. Melt 2 Tbl. butter in same skillet and add the onion and cook until brown, about 4 minutes.
4. Carefully pour in the whiskey, scraping the yummy brown bits from the bottom of the pan. Turn the burner on medium and pour in the beef stock.
5. Add salt and pepper to taste.
6. Now, whisk in remaining Tbl. of butter.
7. Allow the mixture to bubble for 30 seconds, then reduce heat to low.
8. Over low heat, pour in the cream.
9. Whisk, adding more cream if the mixture looks too brothy.
10. Allow to simmer on very low heat until you're ready to spoon over the steaks.

Food Catch Up

When I can blog in a meaningful way, I will tell you about....
Buttermilk Ice Cream
Homemade Veggie Burgers
Cookies and Cream Cake
Buttermilk Pudding Cakes
Easy, Homemade Verde Sauce and Refried Beans
Cafe Rio-style Salad (including sweet pork, creamy tomatillo dressing, cilantro lime rice, etc.)

Peanut Sesame Noodles

So easy to make, kids love it, perfect for the warm weather ahead--yahhh!!!

Peanut Sesame Noodles
Adapted from Smitten Kitchen
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.

For peanut dressing:

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

1 tablespoon chopped peeled fresh ginger

1 medium garlic clove, chopped

2 tablespoons rice vinegar

1 1/2 tablespoons Asian toasted sesame oil

1 tablespoon honey

1 teaspoon dried hot red pepper flakes or a splash of hot sauce

For noodles:

3/4 lb dried soba nooodles (I used whole wheat spaghetti)

4 scallions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips (optional)

1 yellow bell pepper, cut into 1/8-inch-thick strips (optional)

1 seedless cucumber, thinly sliced

1 cup firm or extra-firm tofu, cubed (optional)

3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Nigella's Dense Chocolate Loaf Cake

Nigella could even get Mark to watch a cooking show. She's definitely got the Domestic Goddess thing down. This is one of my favorite recipes of hers. Enjoy!

Dense Chocolate Loaf Cake
1 cup (2 sticks) soft unsalted butter
1 2/3 cups dark brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, melted
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup plus 2 tablespoons boiling water
Preheat the oven to 375ºF. Grease and line the bottom of a 9×5-inch loaf pan with parchment paper. Cream the butter and sugar, then add the eggs and vanilla and beat in well. Next, fold in the melted and slightly cooled chocolate, blending well but not overbeating. Then gently add the flour, to which you’ve added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325ºF and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean.
Place the loaf pan on a rack, and leave to get completely cold before turning it out.

Delicious on its own or sprinkled with powdered sugar or a drizzling of ganache. Makes 8-10 slices

Homemade Nearly White Pizza with Arugula

First, you need pizza crust (or pita bread is a nice, quick cheat):

Pizza Dough
3 cups warm water
3 Tbl. yeast
1 Tbl. sugar
3 Tbl. olive oil
2 tsp. salt
about 6 1/2 - 7 cups flour (1/2 white, 1/2 wheat works great)

Dissolve yeast in warm water sprinkled with sugar and let sit and get fluffy, 5 minutes. Add olive oil, salt and flour and knead for about 5 minutes. Rub down a large bowl in olive oil, dump dough and with hands, form into a smooth ball. Let rise, covered with a towel, for about an hour until doubled and ginormous. Punch down and freeze or use.

Nearly White Pizza with Baby Arugula
I work a tennis ball sized ball of pizza dough in my oiled hands into a disc, and then spread it even thinner on a cookie sheet sprinkled lightly with cornmeal. Then, go crazy. I spread pesto as the base, but alfredo or a light tomato sauce would be lovely, followed by small dollups of seasoned ricotta cheese, handfuls of mozzerella cheese, a sprinkling of parmesan and a whirl of tomato sauce. Green onions or fresh basil would've been nice. Throw in a very hot 450* oven for about 10-12 minutes until golden and bubbly. Let sit about 5 minutes before cutting. I tossed baby arugula with olive oil and vinegar, salt and pepper, and then piled on top and served. So good.