Aug 11, 2010

Summer Cookin' Had Me A Blast

I took a fairly long break from cooking at home and cooking for myself in general while preparing for my wedding a month ago yesterday. So it's been nice to get back into the swing of things in the kitchen. Here's a selection of dishes I've made for my husband and I over the past month...

Lamb and Feta Burgers
1/2 lb. ground lamb
1/2-C French or Israeli feta cheese
sliced cucumber
sliced tomato
2 foccacia rolls, buttered and toasted 

Preheat oven to 375º F. 
Form 4 lamb patties by hand or in ring mold. Crumble 1/2 of feta onto two patties and place remaining two patties on top of feta. Preheat ovenproof fry pan on medium-high with 1 Tbs. oil. Place lamb patties in pan and sear on one side for 7-10 minutes. Flip patties over and place fry pan in oven. Cook for additional 10-15 minutes or until juices run clear. Place in toasted buns and garnish as desired. We like fresh tomato and cucumber.

Barbecue Bacon Cheese Turkey Burgers
1/2 lb. ground turkey
2 slices deli fresh bacon
2 slices deli fresh sharp cheddar
2 Tbs. barbecue sauce (we like Dinosaur)
2 Brioche rolls, buttered and toasted

Form turkey burgers by hand or in ring mold.  Place bacon slices in cold fry pan. Heat to medium and render bacon until golden brown. Remove from pan and cool on paper towel. Remove all but 1 tsp. bacon fat from pan. Reheat to medium and add turkey patties. Cook 7-8 minutes on one side.  Turn over and spoon barbecue sauce over top. Turn heat to low and cook for 5 minutes. Remove lid, place cheese slices overtop sauce, return lid to pan and turn off. Let sit for 2 minutes until cheese melts.  Place in toasted buns and enjoy.

Funghi Risotto
After a visit to Toscano restaurant  in Boston I had to make this risotto to enjoy again. I prefer the quick method risotto, no stirring involved. 

4-C chicken broth
4 oz. dried mushrooms (we used shitake)
2 Tbs. olive oil
2 shallots
1 clove garlic
8 oz. fresh mushrooms (we used a gourmet blend of crimini, oyster, and shitake)
1-C arborio rice
1/3-C lemon juice
1 small can of diced tomatoes, drained
1/2-C artichoke heart bottoms, chopped
1-C Pecorino Romano Cheese, grated
2 Tbs. butter

Combine dried mushrooms and chicken broth and bring to boil. Cover and let simmer 15 minutes. Drain mushrooms, reserving broth. In large round bottomed pot saute shallots and garlic until tender, 1-2 minutes. Add fresh and soaked mushrooms and cook for additional 2-3 minutes. Stir in rice and cover with lid 2-3 minutes. Remove lid, stir well and add lemon juice. Add chicken broth and scrape bottom to make sure no rice is stuck. Cover with lid, turn to low and cook for 25 minutes. Stir in tomatoes, artichokes, cheese and butter. Serve hot and fresh.

Tomato Mozzarella Salad
My mother has a ton of fresh basil growing in her backyard and I just had to put it to use for lunch one day at work.  It couldn't be simpler with such an amazing flavorful result.

1 large tomato, cored, de-seeded, and diced
3 thick slices fresh mozzarella, cut into cubes
handful of fresh basil julienned (approx. medium-small 10 leaves)
fresh lemon juice
1/2 tsp. sea salt and fresh ground pepper
1 Tbs. organic extra virgin olive oil

Combine all ingredients in large bowl and enjoy!

Parchment Poached Salmon
2 wild salmon filets 
1 lemon, thinly sliced
1/4 cup organic soy sauce
freshly ground pepper
1/2 tsp. kosher salt

Preheat oven to 325º F. Remove skin from salmon if any. Lay lemon slices on bottom of parchment paper. Place salmon overtop lemon slices, drizzle with olive oil, season with salt and pepper and pour soy sauce overtop. Fold up parchment, place in baking sheet and bake for 30 minutes or until cooked through. Serve with garlic spinach. 

No comments: