The Perfect Hamburger

Hamburgers may seem like an incredibly simple thing to make, and therefore not very blog-worthy, but I think that having good recipes for the basics is even more important than being able to whip up some fancy-schmancy foods.  After we bought our house a couple of years ago we started grilling and quickly learned that we really weren’t that great at it.  After several rounds of charred hockey puck burgers, and then burgers that were cooked well but without great flavor, I found this recipe.  While our grilling skills have improved vastly in all areas, I now feel that we can make really delicious burgers.  The recipe is simple and uses classic ingredients for the seasoning.  Some might think it is silly to use a recipe for something as basic as burgers, but I like it because it ensures that we have great results every time.  The original recipe (linked below) also has suggestions for some variations on the recipe for different flavors, but I love the classic so much that I have never gotten around to trying any of them myself!

The Perfect Hamburger

Ingredients:

1 lb. ground sirloin

2 Tbs. finely chopped yellow onion

1 tsp. minced garlic

1 tsp. salt

1/2 tsp. freshly ground pepper

1 or 2 dashes of Worcestershire sauce

4 slices cheddar or Swiss cheese (optional)

4 hamburger buns, split

Sliced tomato for serving

Sliced onion, for serving

Torn lettuce for serving

Sliced dill pickle for serving

Ketchup, mayonnaise, mustard or other condiments of your choice for serving

 

Directions:

Prepare a charcoal or gas grill for direct grilling over medium-high heat.

 

In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick.

 

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

 

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.

Source: Williams Sonoma

Mexican Lasagna

Ever since we moved into this house, over two years ago now, I have loathed the kitchen floor.  However, we have done lots of small renovations over time as we could afford them, and the kitchen floor just wasn’t as pressing an issue as some other areas.  I finally decided it was time.  The 12-year old linoleum with countless gashes had to go.  So I went and picked out a gorgeous new floor!  Of course this meant being deprived of my kitchen for three whole days while we tore out the old floor and had the new one put in.  It seemed like forever but it was so worth it!

Booo - my ugly old floor.

Hooray for my beautiful new floor!!!

The night before we tore out the old flooring, I made this lasagna to hold us over until the kitchen was back to normal.  It was easy to assemble and fed us for four nights, plus some lunches.  This recipe is especially great because it is so adaptable.  I used chili powder, paprika and cumin for seasoning this time but I think next time I will try pre-packaged taco seasoning.  I know some people turn their noses up at it, but I won’t lie - I love the stuff!  Next time I may also try incorporating some minced jalapeno into the rice mixture and reducing some of the other spices for a different kind of heat.  Don’t get me wrong, this was a pretty spicy meal, but I love using jalapenos anytime I have the chance.  I also think this could be great using traditional tomato salsa in place of salsa verde, and plan to try that eventually too.  Obviously, I plan on making this again and playing around with it

Oh boy, am I backed up with blog updates!  With having the floor redone and being out of town, I’ve been delayed getting things posted.  But I’ve had lots of great things coming out of my kitchen in the last week or so.  Stay tuned for lots more good things to come soon!

Mexican Lasagna

Ingredients:

2 cups unprepared rice

3-4 cups chicken broth

2-4 tomatoes, seeded and chopped

1-1 ½ onions, chopped

4-7 cloves garlic, minced

1 can black beans, drained and rinsed

taco seasoning (or chili powder, paprika and cumin)

1-1 ½ lb. ground sirloin

1 (16 oz.) jar salsa verde

8-12 small flour tortillas

12-16 oz. shredded Mexican cheese

4-8 oz. enchilada sauce

1 can corn, drained

sour cream and cilantro, for garnish

 

Directions:

Cook the rice according to package directions with chicken broth in place of water.  Salt to taste.  In a large skillet, melt a ½ tablespoon of butter over medium-high heat.  Add the tomatoes, onion and garlic to the pan and sauté until onion is tender.  Add in chili powder (approx. 1 ½ tablespoons), paprika and cumin (approx. ¾ tablespoon of each), or taco seasoning to taste.  Stir to combine.  Add the can of beans and stir to combine.  Transfer the mixture to a large bowl and add cooked rice.  Stir to mix well.

 

In the now empty skillet, brown the ground sirloin.  Mix with chili powder (approx. 1 ½ tablespoons), paprika and cumin (approx. ¾ tablespoon of each) and salt to taste, as well as 2 oz. of water to create the taco beef.

 

To assemble the lasagna, pour half of the jar of salsa verde in an even layer over the bottom of a casserole dish.  Layer evenly with flour tortillas to cover.  Spread approximately half of the rice mixture evenly over the tortillas.  Sprinkle with a layer of shredded Mexican cheese.  Add another layer of flour tortillas.  Pour a thin layer of enchilada sauce over the tortillas.  Spread taco beef evenly over the enchilada sauce.  Layer one can of corn over the beef.  Top with the remaining rice mixture in an even layer.  Spread the remaining salsa verde evenly over the rice, and sprinkle with a layer of shredded cheese to finish.

 

Bake at 375° for 25-35 minutes, or until the cheese has melted and begins to brown a bit.  Allow to sit 10 minutes before serving.  Top individual servings with sour cream and fresh cilantro, for garnish.

Source: adapted from The Pioneer Woman

Beef Wellington

I have been really looking forward to an occasion to make this dinner.  I personally am not much of a beef-eater, but Ben is a big fan so I knew he would love this meal.  This turned out to be a huge hit on both sides of the table.  It surprised me - I thought it was delicious and almost ate my whole serving.  The beef was juicy and perfectly cooked, and the puff pastry was incredible.  I think this is a really great meal to know how to make.  It is surprisingly simple and easy to assemble, but is definitely impressive enough to use for entertaining.

My only change next time will be to use smaller pieces of beef.  If I hadn’t served such a large meal with so many other dishes, this might have been the right size entree, but because of the appetizer, salad and side, this was just too much.  If I were to make it again with so many accompaniments, I would probably just buy one filet and cut it in half to make two smaller servings.  I made double the amount of mushroom duxelles and really enjoyed it but it could be easily halved if you prefer.

Beef Wellington

Ingredients:

2 (6-oz.) thickly cut filet mignons

salt and pepper

1 tbsp. olive oil

1 tbsp. unsalted butter

2 tbsp. minced shallots

1 clove minced garlic

8-10 oz. button mushrooms, wiped clean, stemmed and finely chopped

2 ½ tbsp. dry white wine

1-2 sheets frozen puff pastry, thawed (enough for two 7-inch squares)

1 egg beaten with 2 tsp. water for egg wash

 

Directions:

Preheat the oven to 425°.  Line a baking sheet with parchment paper and set aside.

 

Season both sides of each filet with salt and pepper.  Heat the oil in a large heavy skillet over medium-high heat.  Add the filets and sear for 1 minute on each side for medium-rare.  Transfer to a plate to cool completely. 

 

While the filets cool, prepare the mushroom duxelles.  Heat the butter in a medium skillet over medium-high heat.  Add the shallots and garlic and cook, stirring, for 30 seconds.  Add the mushrooms, season with salt and pepper, and reduce the heat to medium; cook, stirring, until all the liquid had evaporated and the mushrooms begin to caramelize, about 12 minutes.  Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated.  Remove from the heat and let cool before using.

 

Roll out the puff pastry on a lightly floured work surface and cut into two 7-inch squares.  Spread up to half of the mushroom duxelles on top of each filet.  Place each filet, mushroom side down, in the center of a puff pastry square.  Using a pastry brush, paint the inside edges of the puff pastry with the egg wash.  Fold the pastry over the filet as though wrapping a package and press the edges to seal.  Place the packages seam-side down on the prepared baking sheet.  Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant read thermometer registers 140° for medium-rare, about 20 minutes.  Remove from the oven and let rest for 10 minutes before serving.

Source: adapted from Brown Eyed Baker, originally from Food Network

Mmmm, Pot Roast

Holy comfort food, Batman!  Okay, so I just recently discovered my new favorite food blog ever, The Pioneer Woman Cooks.  I absolutely love it for so many reasons.  The gorgeous, step-by-step photos, the hilarious commentary throughout the posts, and importantly, the fact that it is filled with food I would actually make - and eat!  I think the only other website that can make me laugh out loud this much is I Can Has Cheezburger (another favorite) :)  Even Ben enjoys reading Ree’s blog for her sarcastic and witty spin on a regular ol’ recipe.  Anyway, this pot roast is incredible.  It is so simplistic, yet produces a truly amazing meal.  Not to mention, it makes your house smell incredible while it is cooking.  Ben actually smelled it from outside at our mailbox after work - now that’s some good smells!  Below is my version of the recipe, adapted for my recipe files, but I suggest you read Pioneer Woman’s version because it is way more fun.  (And be forewarned, many more of her recipes will be appearing on this blog in the near future.)

Pot Roast
Ingredients:
2.5-5 lb. chuck roast
kosher salt
black pepper
olive oil
2 yellow onions, peeled and quartered
3 carrots, unpeeled and cut into 2-inch pieces
beef stock (approx. 2-3 cups)
rosemary and thyme (fresh preferred, dried is fine)
garlic cloves (about 4-6), halved  

Directions:
Preheat the oven to 275°.  Season chuck roast generously with salt.  Sprinkle generously with pepper.  Turn over and repeat on other side.  Set aside. 

In a large pot or dutch oven, heat 2-3 tbsp. of olive oil over medium high heat.  Once the oil in the pot is hot, add the onions.  Allow them to brown on one side, then turn and brown on other side.  Once adequately browned, transfer to a plate.  Add the carrots to the pot and toss them around until slightly brown.  Remove to a plate.  Add another tablespoon of oil to the pot.  Add the chuck roast to the pot and allow to sear on one side.  When well browned, flip and brown other side.  Lift up with tongs to brown edges as well.  Remove the roast to a plate.  

Add about 1 cup of beef broth to the pot to deglaze.  Use a whisk to scrape the browned bits from the bottom of the dish.  Add the browned meat back to the pot and add in enough liquid to cover the meat halfway (about 2-3 cups).  Add the onions and carrots back to the pot as well.  Add 3-4 sprigs of fresh rosemary and 3 sprigs of fresh thyme, submerging the sprigs in the liquid (or add dried rosemary and thyme to taste).  If desired, add garlic cloves as well.  

Put the lid on the pot and place in the oven.  Roast for 3 hours for a 3 lb. roast, 4 hours for a 4-5 lb. roast.  Do not lift the lid during roasting. 

Source: adapted from The Pioneer Woman Cooks

Dutch Oven Dinner

Hooray! My finicky stomach has been a bit better lately, and this week I was actually able to try a new recipe! I am so happy I had the opportunity because I finally got to try out my gorgeous new dutch oven (I *love* it). What better meal to try than something called “Dutch Oven Dinner”? I really liked the look of this recipe because it seemed a lot like some of the casseroles my mom and dad made when I was little. It is also fairly healthy and makes a lot of food. And of course, it is SUPER easy! I enjoyed the taste of the recipe as it is but I may play around a bit with different seasonings since the recipe doesn’t call for any. I think a touch of dried basil might make it even better.

My only tip for this dish is to make sure the tomatoes are completely covering the egg noodles. I left a little ring around the edge of uncovered noodles, and those ended up a bit chewy. I omitted the green pepper from the original recipe because Ben isn’t crazy about it. Otherwise, this was a great simple and tasty dinner.

Dutch Oven Dinner
Ingredients:
1 lb. lean ground sirloin
½ medium yellow onion, chopped
2/3 cup chopped mushrooms
2 cups frozen corn
1 package (10-12 oz.) egg noodles
1 can (28 oz.) diced tomatoes, with juices
2 cups shredded reduced fat cheddar cheese
salt and pepper, to taste

Directions:
Brown ground beef in 5-quart Dutch oven or large skillet with a lid. Add onion, mushrooms and corn. Season to taste with salt and pepper. Spread uncooked noodles evenly over top. Sprinkle cheese evenly over noodles. Pour the entire can of tomatoes over all. Simmer, tightly covered, for 1 hour, then let it stand 3-5 minutes before serving.

Source: Whole Foods