After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.
(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)
We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.
A drizzle of olive oil, salt, and pepper prepared them for cooking.
Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.
We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.
Next project? Lets just say we already have sausage casings on hand.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.
(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)
We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.
A drizzle of olive oil, salt, and pepper prepared them for cooking.
Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.
We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.
Next project? Lets just say we already have sausage casings on hand.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
After breaking in a our new LEM Electric Meat Grinder making a batch of raw food for our puppy, its second outing was all for us as we turned a piece of lamb into lamb burgers.
(Note: With our tiny kitchen we opted for a smaller, lighter grinder not suited to grinding bones for dog food. We have the bone portion of Poppy's food – chicken backs and necks – ground at Mayflower Poultry where they can grind up whatever you like for your dog's or cat's Bones and Raw Food or B.A.R.F. diet.)
We decided to go with a coarse grind so the burgers would have more bite to them. And, I had trimmed the meat fairly lean because I'm not always a fan of the flavor of lamb fat.
A drizzle of olive oil, salt, and pepper prepared them for cooking.
Then, into a pan where some onions, garlic, and rosemary had been cooked. There the patties quickly turned into wonderful, sizzling, crusty lamb burgers – freshly ground at home and safe to enjoy medium rare the way Ed likes his.
We'll try to get finished product photos the next time because the aroma distracted us and bites were taken before hands could be cleaned and cameras focused.
Next project? Lets just say we already have sausage casings on hand.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.
He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.
Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.
I smile just knowing they are sitting there waiting for me to create something delicious.
By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.
He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.
Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.
I smile just knowing they are sitting there waiting for me to create something delicious.
By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
Thanks to David Leite, author of The New Portuguese Table, I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.
He even includes a recipe for them in his book. And thanks to this brilliant tip, I follow his guidance and have cook's gold waiting for me in the refrigerator later in the week.
Mine go into a mason jar ready to whip up into a hash, pasta sauce, shepherd's pie, sausage and peppers, steak with mushrooms and onions, and so on.
I smile just knowing they are sitting there waiting for me to create something delicious.
By the way, the rest of The New Portuguese Table is equally wonderful and certainly a book I recommend adding to your collection.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
This is a traditional time of year, so why not make a big pot of this area's American Chop Suey. I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck.
If you follow the tips you've learned from watching food shows, you can add a note of refinement – a je ne sais quoi – to your version of this hearty dish.
For example, I started this batch with this recipe from Saveur Magazine. I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family's version.
I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely caramelization. For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.
When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.
But, if you're feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer.
Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember to click over to Amazon from here to support this site!
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
There are two types of reactions to a basket full of celeriac at farmers’ markets. You’ll see smiles from the lovers of this variety of celery that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable.
Describing the Taste
One of the best descriptions of the taste of celeriac comes from Jack Staub, author of “75 Exciting Vegetables for Your Garden
” in a piece on NPR.org, “When peeled, celery root's creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.”
Stews, Soups, and Beyond
If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don’t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw.
The French have their famous slaw-like dish of céleri rémoulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or crème fraîche, and the chef’s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.
Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition.
And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper.
Good for You & Fun Too!
A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it’s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.
It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.
As for the fun factor, I often wish I had a Mr. Potato Head
kit when I have a celeriac bulb on my counter. Imagine the scary faces you could create with one of these!
Celeriac Tips
When shopping, the often cited, “pick one that feels heavy for its size” works for celeriac.
As you are working with it, water acidified with a good squeeze of lemon juice will keep it from turning brown.
Pick young, tender celeriac to serve raw and save the older, larger ones for cooking.
Keep it from drying out to extend its life. Wrapping in newspapers and storing in a cool place will extend its freshness.
Celeriac is knobbily so cut off both ends before you try to peel it. This will help it sit safe and steady on your cutting board while you slice off the peel in strips from top to bottom with a sharp knife.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
I don't take half an hour to sauté onions and garlic each time I start a dish that calls for that as part of its base.
