Every person should have a recipe for a really good stuffed gourmet burger. In this recipe the quick-pickled cremini mushrooms and red onions gives a zesty and crunchy foil for a juicy blue-cheese and mushroom stuffed burger. We also add some duckfat on the bread to give the burger even more flavors.
Start with the pickled onions and mushrooms. Place onions and mushrooms in a bowl. Bring vinegar, oil, basil, oregano, salt and pepper to a boil in a small saucepan. When boiling pour over mushrooms and onions. Let cool. Cover with plastic wrap and refrigerate for at least 1 hour. Chop the cremini mushrooms for the filling into small pieces. Heat a saute pan and melt the butter - when browning, add mushrooms. Saute for 2-3 minutes then add plenty of salt and pepper for flavor. Set aside. Grind spices in a spice grinder and season the beef with the spice mix. Add, eggs, breadcrumbs and concentrated beef stock. Mix gently until thoroughly mixed. Divide beef into patties about 1/3" thick. Place 1 oz of blue cheese and mushrooms into the center of each patty. Fold sides of meat up and over the cheese and mushrooms. Heat the grill and set for high. Grill burgers, flipping them once, until cooked to desired doneness, about 12 minutes for medium rare. If outside starts to burn move to cooler section of grill. Spread some duckfat on the buns and grill each bun for 30 seconds. Serve the burger on the buns with some pickled mushrooms, red onions and some Dijon Mustard for taste. These burgers are best enjoyed with a chilled beer.
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Boeuf Bourguignon is a classic french dish that is so satisfying and flavorful that it is shame not to have a good recipe handy in case of a sudden Bourgy-fever. Here is a recipe adapted from Thomas Keller.
Start with red wine reduction by combining all the ingredients in a large heavy ovenproof pot with a lid that will hold the meat in a single or no more than double layer. Pour the bottle of wine into the pot and bring to a boil. Reduce heat and simmer for 45-60 minutes or until wine is reduced to glaze. Prepare the beef by trimming excess fat and cut into cubes 1 1/2 inches thick. Season the meat with salt and pepper and brown in saute pan over high heat. Preheat the oven to 325 degrees Fahrenheit. Cut a piece of cheesecloth that is about 4 inches larger than the pot with the wine reduction. Place the cloth over the vegetables and form a nest for the meat - it will keep the vegetables from sticking to the meat. Place shortribs on cheese cloth and add enough stock to come just to the top of the meat. Place in over and braise the beef for 2 hours or until the meat is very tender. When done transfer meet to ovenproof container. Remove cheesecloth and strain the braising liquid twice through a fine strainer. Bring to boil again, spooning of the fat rising to the top - skimming is key to a great stew. Strain over the beef , let is cool and refrigerate for at least a day. When preparing the garnishes use the same technique for both potatoes, carrots and pearl onions. Place the garnishes in a large sautepan, do one garnish at the time. Start with potatoes, add water to cover potatoes by 1 inch, add salt, peppercorns, thyme, bay leaves, and garlic. Simmer for 10-15 minutes or until potatoes are tender. Drain and discard seasonings. Once they are cool, slice the potatoes lengthwise into half and set aside. Use the same approach for the carrots and pearl onions but only simmer for 4-5 minutes. Spread the lardons in a single layer on a nonstick sautepan. Saute over medium heat until richly browned. Remove and drain on towel. Heat butter in a large skillet and add mushrooms. Season with salt and pepper and cook gently, tossing often, until the mushrooms are lightly browned and tender, 2-3 minutes. To complete, set the oven for 400 degrees and place the beef in the oven in a deep saute pan for a couple of minutes, just to liquefy the stock. Warm for about 5 minutes, basting occasionally with the cooking liquid. Add the potatoes, carrots, mushrooms, lardons, and onions and toss gently.
Return to oven for another 5-10 minutes or until vegetables and meat are hot. and Add parsley and remove saute pan from oven. With a slotted spoon, divide the Boeuf Bourguignon among serving plates. Spoon some sauce over each serving. Sprinkle with Fleur de sel and serve with Dijon Mustard. Enjoy!!! And remember, this is a course that is equally good the day after!! This is my favorite French Onion Soup recipe of all times. The key to a good french onion soup is like great BBQ - you have to go low and slow. This is a very rich and rewarding soup - it takes a while to cook but it is worth the wait. Adapted from Thomas Keller's amazing cookbook - Bouchon. Ingredients: 1 sachet d'épices 8 pounds large yellow onions 8 tablespoons unsalted butter Kosher salt 1 1/2 teaspoons all-purpose flour Beef Stock Black pepper Red wine or Sherry wine vinegar 1 Baguette Extra Virgin Olive Oil 6-12 slices Comte or Emmenthaler cheese Grated cheese It is worth reiterating the importance of cooking the onions slowly so that the natural sugars caramelize rather than brown through high heat sauteing. The onions cook for about 5 hours and need to be stirred often. The soup is also better if refrigerated for a day or two. How to make it: Start with slicing the onions length wise and cut along the lines of the onions. Make sure that you trim away any root sections that are still attached. You want to make sure that you get slices in same sizes so that they will cook more evenly. You should have about 7 quarts of onions when you are done. Melt the butter in a large heavy stockpot over medium heat. Add onions and one tablespoon of salt. Reduce heat to low and stir every 15 minutes. After about an hours the onions have wilted, and released most of its liquid. Keep cooking the onions slowly and begin to scrape the bottom of the pan, making sure you reach the corners as well. After about 4 hours the onions should be caramelized and have a rich brown color. Transfer the onions to a smaller pan and add beef stock and satchet. Bring to simmer and cook for another hour until liquid is reduced to 2 1/2 quarts. Season with salt, pepper and vinegar and refrigerate for 24 hours. Prepare the croutons by preheating the broiler. Cut 12 3/8 inches-thick slices from the baguette and place on baking sheet. Brush bread lightly with the olive oil and season with salt. Place under broiler and toast until golden brown , then turn and brown the other side. When it is time to finish the soup, return the soup to simmer. Place six flameproof soup tureens on a biking sheet. Add hot soup to tureens and top each serving with two croutons. Lay slices of the cheese over the croutons so that the cheese overlap the edges of the tureens. Scatter grated cheese, filling areas where the sliced cheese is thinner. Place the tureens in broiler for a couple of minutes, until the cheese bubbles, browns and forms a thick crust. Eat carefully - the soup will be very hot!! This is a great recipe - it takes some time to make but you will be rewarded with your guests complimenting you on the best french onions soup that they have ever had!!
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Cooking at home
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