Archive | September, 2010

turkey burgers

13 Sep

After having an obsession with the turkey burgers at Westville- I find it difficult to enjoy them anywhere else.  But, the tastiness of this recipe really surprised me.  Could be dressed up with some smoked gouda, caramelized onions, etc.- but really, it has enough flavor on its own.  Not for the Kosher.

Adapted from America’s Test Kitchen

1 1/4 pounds 93% lean ground turkey
1/2 cup whole-milk ricotta cheese (I used low-fat and still good) (another time making this recipe– i subbed goat cheese and a tablespoon of whole milk for ricotta. worked just as well– and didn’t taste much like goat cheese)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tablespoon vegetable or canola oil (I had to use a lot more to keep from sticking to my not-non-stick pan)

1. combine ground turkey, ricotta, salt, pepper, Worcestershire, Dijon in a medium bowl until blended.  Divide into 4 portions.  Lightly toss one portion from hand to hand to form a ball. then lightly flatten the ball into a 1in. patty.  Repeat with the remaining portions.
2. Heat a large, heavy skillet (preferably cast iron or stainless steel w. aluminum core (this kind of pain helps get a good sear) over medium heat until very hot.  Swirl the oil in the pan to coat the bottom.  Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over; continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer.  Reduce the heat to low, position the cover slightly ajar on the pan to allow the steam to escape, and continue to cook 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until center is completely opaque yet still juicy or an instant thermometer inserted from the side of the burger into the center registers 160 degrees.  Remove from pan and serve immediately.  (note: if you don’t own a thermometer- they are $5 and so useful- and my burger registered 155, still fine)

mrs. weiner’s noodle kugel

12 Sep

Got this most delicious recipe from Rachel’s mom.  And I’d like to add that I think great dishes such as this- should not only be reserved for the high holidays.  Call to arms- kugel year round!  This is one of those things- that although ingredients might not sound appealing- all mixed together- so good.  I used organic low-fat on both cottage cheese and sour cream- and definitely still rich enough.

1 lb. wide egg noodles
6 eggs
1/2 cup water
1/2 cup milk
1/2 cup sugar
1 lb. small curd cottage cheese
1/2 pint sour cream (1 cup)
1/4lb. cream cheese, softened
8oz applesauce
1 tsp. vanilla

1/2 stick butter, melted
1 cup crushed corn flakes (crush in your hands)
1/2 cup sugar and cinnamon mixture

Preheat to 350.
Cook noodles according to directions (minus a few minutes because noodles will cook more in the oven).  In a large bowl, mix together all kugel ingredients.  Mix into noodles.  Pour into a greased 9 x 13 pan.  Mix topping indgredients in a small bowl.  Sprinkle evenly over noodle mixture.  Bake for 1 1/4 hours.  Cut into squares.  Serves 12-16.


8 Sep

Chewy, fudgy, delicious, fool proof.

Adapted from Silver Palate

6oz good quality semi-sweet chocolate (i use ghirardelli bars)
1/4 cup chocolate syrup
8 tablespoons (1 stick) unsalted butter
2 eggs, lightly beaten
3/4 cup sugar
pinch of salt
1/2 cup flour
1 tsp. vanilla extract

Preheat to 350.  Butter and flour an 8 x 8 in pan.
1.  melt chocolate in a small heavy saucepan over low heat, stirring constantly
2.  add chocolate syrup
3.  remove pan from heat, mix in butter
4.  add eggs and vanilla; mix thoroughly]
5.  in a small bowl, whisk flour, sugar, and salt
6.  add dry mixture into chocolate mixture
7.  pour into prepped pan, and cook 30 minutes, until just done
8.  cool completely before cutting


7 Sep

This was my first time tackling bread made with yeast.  While it was initially intimidating- it was much easier than expected.  Though it is time consuming- most of the time is just spent waiting for the dough to rise.  I made mine with sea salt and rosemary topping- but feel free to be inventive.

Rosemary Focaccia
adapted from America’s Test Kitchen

1 medium baking potato (about 9 oz), peeled and quartered
1-1/2 teaspoons instant yeast
3-1/2 cups unbleached all-purpose flour
1 cup warm water (about 110 degrees)
2 tablespoons extra-virgin olive oil, plus more for oiling bowl and pan
1-1/4 teaspoons salt

2 tablespoons extra-virgin olive oil
2 tablespoons fresh rosemary leaves
3/4 teaspoons coarse seal salt or 1-1/4 teaspoon kosher salt

1. For the dough: Bring 1 quart water to a boil in a small saucepan: add the potato and simmer until tender, about 25 minutes.  Drain the potato well, cool, and grate through large holes of a box grater.  Reserve 1-1/3 cups lightly packed potato.
2. Meanwhile, using a standing mixer of food processor, mix or process the yeast, 1/2 cup of the flour, and 1/2 cup of the warm water until combined.  Cover tightly with plastic wrap (or put the work bowl lid on) and set aside until bubbly, about 20 minutes.  Add the remaining dough ingredients, including the reserved potato. If using the mixer, attach the paddle and mix on low speed until the dough comes together.  Switch to the dough hook and increase the speed to medium; continue kneading until the dough is smooth and elastic- about 5 minutes.  For the food processor, process until the dough is smooth and elastic- about 40 seconds.
3. Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap.  Let rise in a warm, draft-free area until the dough is puffy and doubled in volume, about 1 hour.
4.  With wet hand, press the dough flat into a generously oiled 15-1/2 by 10-1/2- inch rimmed baking sheet.  If the dough resists going into the corners (and it probably will) cover it with a damp cloth and let it relax for 15min before trying to stretch again.  Or, if making rounds, halve the dough and let it relax for 15 minutes before trying to stretch again.  Or, if making rounds, halve the dough and flatten each piece into an 8-inch round on a large (at least 18 inches long– or can split onto two pans), generously oiled baking sheet.  Either way, cover the dough with plastic wrap; let rise in a warm, draft-free until the dough is puffy and doubled in volume, 45 min to 1 hour.
5. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.  With wet two fingers, dimple the risen dough at regular intervals.  The dimples (about 2 dozen- or one dozen in each 8 inch round). should be deep enough to hold small pieces of topping, herbs and pools of olive oil.
6. For the topping: Drizzle the dough with the oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
7. Bake until the bottom crust is golden brown and crisp, 23-25 minutes. Transfer to a wire rack to cool slightly.

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