Italian Stuffed Burgers

I've been talking lately with my coworker about the possibility of opening a food truck specializing in stuffed burgers. The problem for me when I talk about ideas like this is that it's difficult to limit myself. I want to cook everything. But I must adjust myself to practical concerns like inventory and time.

Here, though, is an item I think we could market quite well. With spaghetti and meatballs in mind, I created a burger stuffed with fresh mozzarella and slow-roasted roma tomatoes and served on toasted garlic buns. I did hope--for poetic reasons--that noodles would work as a topping. I have been told vehemently that they would not.

The slow-roasted tomatoes sat in for the desired marinara element, bringing that juicy tomato flavor without oozing out of the patty.

I fried the pancetta, pressing down on it to render grease, and then cooked the burgers in this flavorful oil.

To go alongside the burgers, I chopped up some red potatoes and sprinkled them with herbs and olive oil, then roasted them for close to an hour.

The hamburger buns were simply sprinkled with garlic powder and then popped in the toaster.

Then we assembled the burgers and ate--before we "snacked" on too much of the mozzarella and tomatoes.

The Italians certainly know how to meld their flavors.

Italian Stuffed Burgers
Serves 4. 

2 lbs. lean ground beef
1 shallot, minced
2 tablespoons oregano
2 tablespoons garlic powder
4 oz. fresh mozzarella, chopped
6 small rounds of pancetta
4 hamburger buns, halved, dusted with garlic powder, and toasted

4 roma tomatoes, quartered
1 tablespoon oregano
1 tablespoon garlic powder
1/4 cup balsamic vinegar
3 tablespoons olive oil

6 small red potatoes, chopped into 1-2 inch pieces
1 1/2 tablespoons rosemary
1 tablespoon olive oil

Parsley (for garnish)

1. Preheat oven to 200. Place quartered tomatoes on a baking sheet and sprinkle with herbs, balsamic, and olive oil. Roast for 2  hours.
2. When the tomatoes are almost done, mix together ground beef, minced shallots, oregano, and garlic powder.
3. Remove tomatoes from oven. Increase oven temperature to 400. Spread potatoes out on another baking sheet and coat with rosemary and olive oil. Roast in oven for 45 minutes.
4. Form thin burger patties, then top half the patties with mozzarella and a roasted tomato. Place an unadorned patty on top, then crimp the edges together to fully seal.
5. Fry pancetta in a medium skillet, pressing down to render grease. Once cooked, set pancetta aside and cook burger patties in the rendered oil.
6. Assemble burgers on toasted garlic buns, then top with pancetta--and another roasted roma if desired! Serve roasted potatoes on the side.

Stuffed Turnips à la Piémontaise

This week's seasonal item was turnips!

I worked Friday night and considered lazing away Saturday morning, but the prospect of going to the farmers' market for the first time in ages propelled me upward and onward. I even remembered to bring a bag with me!

Ponchatoula strawberries graced almost every stand, and while I couldn't resist picking some up, I wanted challenge myself with an ingredient that's not so immediately appealing.

I've never cooked with turnips, and I think I've only eaten them once--kebabs served over turnip cakes, woo boy--but I knew I couldn't go wrong with a recipe from Larousse's Gastronomique, which occasionally terrifies me, but I'm getting better about confronting that fear.

The objectives here [I'm watching my boyfriend play GoldenEye 64--please excuse the lingo] were to prepare risotto, hollow out and blanch turnips, and puree the scooped-out flesh from the turnips.

Once the turnips were blanched and the risotto prepared, I stuffed the latter into the turnips and put them in a buttered gratin dish to roast.

We served these on the side of roast chicken stuffed with lemon thyme, which was finishing roasting in the oven as I added the turnips.

    And here we have a lovely, French-inspired dinner.

Stuffed Turnips à la Piémontaise
Serves 3 - 4 (as side)

5 turnips, washed, peeled, and hollowed out
Scooped-out turnip flesh, reserved and pureed
3/4 cup of arborio rice
1 small yellow onion, diced
3/4 stick butter
3 cups chicken stock and 1/3 cup stock, divided
1 cup white wine
Salt
Pepper
Breadcrumbs
Freshly grated Parmigiano Reggiano (or parmesan)

1. Preheat oven to 400.
2. For risotto, melt two tablespoons butter in a medium saucepan. Add onions and cook, stirring frequently, until they are golden-brown.
3.  Stir in arborio rice for 2 - 3 minutes.
4. Add enough chicken stock to cover the rice. Bring mixture to a simmer, stirring often. When the liquid has been absorbed by the rice, add 1/4 cup wine and 1/4 cup stock. Continue to do this for 16 to 20 minutes, until rice is fully cooked. Add salt, pepper, and pureed turnip flesh.
5. Meanwhile, add turnips to a large pot of boiling water. Let cook for 8 minutes, then remove them to a colander and set it under cold, running water.
6. Once the turnips have cooled, pat them dry and place them in a buttered gratin dish. Stuff each turnip with 1 - 2 tablespoons risotto, remaining chicken stock, and remaining butter (melted). Top with breadcrumbs.
7.  Roast in oven for about 30 minutes. Test doneness with a wooden skewer.
8. Sprinkle each turnip with grated cheese.
9. Serve!

Stuffed Creole Tomatoes

Mmmm, I've added a new delicious side to my repertoire.

I picked up these Creole tomatoes at the farmers' market on Saturday. They were on the small end of the spectrum, but it was no matter. I just allotted two for a serving, though I'm sure with larger tomatoes, one would be sufficient.

Another note on the tomatoes: I'm not sure about the availability of this variety, but if you're not available to procure the Creole tomatoes, feel free to substitute with beefsteak or what have you. It shouldn't make too much of a difference.

I began by hollowing out my tomatoes--using a serrated knife to cut out a square around the stem of the tomato, then twisting out the whole top. Because these tomatoes were so small, I mainly used my fingers to remove the pulp.

At this point, you can either reserve the pulp to mix into the filling, or you can forget to do this and use Bloody Mary mix instead. I "chose" option B, and it was amazing.

But that's a little ways down the road. I preheated my oven to 350 and prepped the ingredients for the rest of my filling.

Hollowed tomatoes, roughly chopped mozzarella, garlic, onions, diced turkey breast

I heated a 12-inch skillet to medium-high, added a bit of olive oil, and then threw on the onions and garlic. (I wish society would allow me to perfume myself with the scent of simmering onions and garlic. Just a little dab behind the ears and on the nape. I would make the people so famished, oh, how they would hunger. (Benefit two: no vampires.))

Once they had softened, I added in the diced turkey breast and sauteed it until it began to brown.

Then I added in salt, pepper, oregano, thyme, cayenne, and about a tablespoon and a half of Bloody Mary mix. I stirred up the ingredients to combine, then took it off heat and stirred in the mozzarella.

I spritzed a rimmed baking sheet with cooking spray and then positioned the hollowed tomatoes.

I de-hollowed them with delicious filling and sprinkled breadcrumbs over each tomato.

Then I topped them with a sliver of butter and placed the baking sheet in the oven for about 20 minutes, until the filling started to bubble.

These babies accompanied--and threatened to outshine--filet mignon (seared in my cast-iron skillet and finished in the oven) and smashed potatoes (prepared by my wonderfully helpful--and grateful--boyfriend!)

Stuffed Creole Tomatoes
Serves 2 (as a side)

5 small creole tomatoes (or 2 - 3 large tomatoes)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 turkey breast slices, diced
1/3 cup fresh mozzarella, shredded
Salt
Pepper
1 teaspoon dried thyme (next time, I'd love to use fresh herbs)
1 teaspoon dried oregano
Pinch of cayenne
Breadcrumbs1 tablespoon butter

 

Mahjouba (Algerian Crepes)

It's the weekend, which means I actually have time to cook!

Last night we went to Texas de Brazil, that glorious house of delicious steak bites and Parmesan chicken and garlic-crusted pork and an unfairly vast salad bar. We kind of jumped the gun on celebrating Andy's graduation, Christmas, and two and a half years together (which have been amazing, and I absolutely can't wait for whatever's next.)

But this evening I rejoiced in cooking for myself again.

I saw this recipe on Saveur.com, and I set out to recreate it as best I could with the help of Fresh Market. I was unable to find semolina or red Holland chiles, but I substituted brown rice flour and Anaheim green peppers.

I began by chopping up the onions, carrots, and chile.

Then I put the mixture into my food processor and chopped the vegetables up until they were finely processed.

I heated up three tablespoons of olive oil in a large skillet over medium-high and added the vegetable mixture. I cooked them, stirring often, for about twenty minutes--until all the components were very soft and tender.

Then I stirred in the tomato paste. After a few minutes, I added the freshly crushed tomatoes to the mixture. I continued to cook in a very stirry fashion for about forty to forty-five minutes.

Meanwhile, I made the crepe dough. I combined the rice flour, salt, and water in a bowl, kneading it together in a large ball. I then formed six smaller balls out of the motherlode.

I froze four of these balls--planning to make more crepes soon with different fillings! One with ham, swiss, dijon, and a bechamel sauce sounds absolutely delicious--and let the others rest under loosely draped plastic wrap for thirty minutes.

Once the filling was done caramelizing, I stirred in the chopped cilantro and set it aside to cool.

I took the dough balls one at a time and placed them on a (highly) floured work surface, sprinkling more flour on top, because these buggers were sticky.

I used the heel of my palm to press the dough out, flattening it into a vague rectangle about 10x12.

Mid-pressing. I would never commit any dough-wielding crimes, because the fingerprints would be a nightmare.

Once the dough was fully spread out and paper-thin, I placed 1/2 cup of filling in the center and spread it into a smaller rectangle.

I then gently lifted the long sides of the rectangle with a flour-dusted pastry cutter and folded them over the filling.

Then I folded over the shorter sides. I heated up a 12" skillet to medium and carefully placed the crepe seam-side down, toasting it for about eight minutes on each side.

And here we have it! A nice, fairly healthy and exotic Sunday night dinner!

Mahjouba (Algerian Crepes)

Filling:
2 medium yellow onions, chopped
2 carrots, chopped
1 Anaheim pepper, de-stemmed, de-seeded, and chopped
2 tablespoons tomato paste
1 14-oz can whole, peeled tomatoes

Dough:
3 cups brown rice flour
1 3/4 cups water
2 tablespoons salt

Grilled Whole Chicken Stuffed with Sausage, Greens, and Peppers

Y'all.

I went to the farmers' market yesterday and watched a cooking demonstration in which the brilliant, confident chef stuffed up her chicken with a sausage mixture and then grilled the whole bird up. The presentation just made me so happy and inspired that I had to rush home and turn my market bounty into a damn good dinner.

I (or rather my cousin Wade) heated up one side of the grill to medium-high, leaving the other side unheated so we could perpetrate some indirect grilling. This method allows you to semi-slow-cook the fowl beast into tender perfection without burning the outside first.

Then I removed the innards of the bird and rinsed it out, then set it aside.

For the stuffing, I heated up two tablespoons of olive oil in my skillet till shimmering. I tossed on the peppers and sliced sausage and let them sizzle for 3 - 5 minutes.

Then I added the greens and let them wilt (as they are wont to do). I kept adding chopped greens until I'd gotten a fair amount in the mix. I also added a bit of Cajun seasoning (Tony Chachere's if you can get it.)

I took the mixture off heat once all the greens had wilted, the sausage had cooked, and the peppers had grown tender.

I rubbed the chicken with olive oil and oregano.

Then I opened him up and stuffed him!

I probably had too much fun with this part.

For the stuffing, I used the sausage mixture and intermittently added garlic chevre. I packed the stuffing in there tightly.

Then I put it on the grill!

We closed the grill and let it cook for 30-40 minutes on the unlit side of the grill. It was able to get lots of good heat and browning this way.

Then we flipped the bird (unintentional!) and let it cook covered for another 30 minutes.

We took the chicken off the grill and let it rest for ten minutes before carving it.

Amaaazing!

Grilled Whole Chicken Stuffed with Sausage, Greens, and Peppers
1 whole chicken (mine was a bitty one, just 2 lbs., but I'd recommend 4 or 5 lbs.)
2 - 3 cups sliced Cajun sausage
3 small red and/or yellow sweet peppers, diced
3 handfuls mixed greens, chopped
2 teaspoons Cajun seasoning
4 tablespoons olive oil
2 tablespoons oregano

Karniyarik (Stuffed Eggplants with Meat)

Oh, it's been forever!

Within the past couple of months, I've changed jobs, gotten a new camera lens, and cooked plennnty, but somehow it was difficult to sit down and write about the deliciousness I'd been concocting. I've missed it, because it's so useful for record-keeping and analyzing what I can do better next time. So I'm back!

Tonight I adapted a recipe from Claudia Roden's Arabesque--eggplant stuffed with meat (or karniyarik), a Turkish dish that benefits from the Season of Eggplant I'm thoroughly enjoying.

First I took the eggplants, trimmed the stems, and divided the skin into 1/2-inch segments, peeling every other one. Then I soaked them in a bowl of cold salted water for thirty minutes.

I drained the vegetables on paper towels. While they dried, I heated up two tablespoons of sunflower oil in a Dutch oven. I added the eggplants to the heat, one at a time, and browned them on all sides until they were lightly golden.

I let the eggplants drain once more on paper towels and heated up two more tablespoons of oil in my cast-iron skillet. I put the onions on, stirring them occasionally, until they were translucent soft. To this I added ground beef and cooked it for five minutes, separating and pressing it down into the oil with a fork. At this point, I stirred in the diced tomato, tomato paste, cinnamon, allspice, salt, pepper, and parsley. I lowered the heat and let the beef simmer.

Meanwhile I preheated the oven to 350 and sliced lengthwise slits into each eggplant on one of the bare strips, leaving an inch margin on either end. At this point, I need to recommend that you get skinnier eggplants than I did. I worked with what WalMart had, which wasn't entirely satisfactory and I had to roast the dish for ten minutes longer and still wasn't able to brown it all through. Close though! And still delicious.

Anyhow! I slit the eggplants and pried them open, pressing the sides to create a wider hollow. Then I took the beef off heat and spooned it into the pocket. I laid the beautiful nightshades side-by-side in a large baking dish and topped each with a tomato slice. I poured half a cup of tomato juice into the dish, covered it with foil, and put it in the oven for 50 minutes. (If you are able to acquire skinnier eggplants, I'd go for 40.)

During this period, I made falafel from a box mix from World Market, and it turned out much better than the falafel I tried to make a year and a half ago before I owned a food processor.

Then I took the eggplants out of the oven and dug in!

Karniyarik (Stuffed Eggplants with Meat) 

(adapted from Arabesque by Claudia Roden)

Serves 2-3

2 thin, medium-size eggplants

salt

sunflower oil

1 onion, chopped

8 oz. lean ground beef

1/2 tablespoon tomato paste

1 tomato (half diced, half sliced)

1/2 teaspoon cinnamon

1/4 teaspoon allspice

black pepper

2 tablespoons chopped flat-leaf parsley

1/2 cup tomato juice