Thursday, September 20, 2018

Black Futsu Pumpkin Pizza #PumpkinWeek #Sponsored

This is a sponsored post written by me on behalf of Cabot Cheese and Dixie Crystals
I received complimentary product for the purpose of review and recipe development for #PumpkinWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at our final day of the 2018 #PumpkinWeek event. I hope these last few days' posts have inspired you to go out and cook some pumpkin!  If you're enjoying this week's recipes, I hope you'll check out the sponsor prizes and enter the giveaway. And I wanted to give one more shout-out of gratitude to the co-hosts of this event: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures. I know what it takes to make an event go smoothly - from stewarding the sponsors to keeping the bloggers on track. It's a lot. And we all appreciate your time and energy. So, thanks.

And a quick note of thanks to event sponsor Dixie Crystals. Though there isn't any sugar in this recipe, I have been loving the silicone mat you sent to the bloggers. It saves me from using so much parchment paper!

Friday's #PumpkinWeek recipes

Beverages
Savory
Baked Goods & Desserts

Black Futsu Pumpkin

While most of the time I buy those perfectly round, orange lovelies, the Sugar Pie pumpkin, for my pumpkin creations, every once in a while, I'll come across an unusual heirloom pumpkin that I just can't resist. Earlier this month, I stopped by a local organic farm near my office and one of the farmers pointed me towards a Jarrahdale pumpkin that was a delicate, silvery blue hue. I turned that into a Jarrahdale Pumpkin Posole on a lazy Sunday evening.


And she also made sure I saw the Black Futsu pumpkins. If Sugar Pie pumpkins transform into Cinderella's carriage, these would surely turn into coaches for goblins! I decided that I would slice and roast wedges of the Black Futsu and put it on top of a pizza.

When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. This recipe makes one pizza. I double it and triple it with no problems.

Ingredients

Dough

  • 2 C white whole wheat flour
  • 1 C white flour
  • 1/2 t active dry yeast
  • 1 t salt
  • freshly ground pepper
  • 2 T olive oil
  • 1-1/2 C warm water

Pizza

  • Black Futsu pumpkin, deseeded and sliced into thin wedges
  • olive oil
  • salt
  • pizza sauce
  • shredded cheese (prefer Cabot, I used two kinds of cheddar)
Procedure

Dough
Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.

Pumpkin
Deseed and slice the pumpkin into thin slices. Preheat oven to 400 degrees F. Place slices in a mixing bowl and drizzle with olive oil. Toss to coat and arrange them on a parchment or silicone mat-lined baking sheet. Place in the oven and roast for 18 to 20 minutes. The pumpkin should be softened and the edges beginning to brown. Remove from the oven and set aside.

Pizza
Preheat oven to 450 degrees F.

Press the dough out into a circle or rectangle. I try to maximize the space on my baking sheet or stone.


Add a dollop of pizza sauce to the top and spread sauce to the edges. Top with grated cheese. Arrange the cooked pumpkin slices on the pizza.


Bake for 15-17 minutes until the crust is crisped and golden. Let cool for 5 minutes before slicing.


#PumpkinWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.


You may find Cabot Cheese on the web
on Twitter, on Pinterest, on Instagram, on Google+, on YouTube, and on Facebook.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Suquet de Pescados (Catalan Seafood Stew) #FishFridayFoodies


It's time for Fish Friday Foodies' September event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try!

And this month, I am hosting. I urged my blogger friends: "Bring your favorite seafood stew to Fish Friday Foodies for our September event. Think Cioppino, Moqueca, or anything else that has CHUNKY seafood in a broth or sauce."

The Other Stews



Suquet de Pescados
So, I ended up scheduling this for dinner on a day when I left work early. Not for fun. I was sick. My nose was running and I had a raging headache. I hate that first cold of the year. Ugh. I just wanted to sit on my bean bag with a mug of tea and watch a movie. But I had the ingredients calling to me and you just don't waste two pounds of fresh halibut, right? So, I hoisted myself from the living room and made this for dinner. The boys loved it and kept slurping through spoon after spoon: "Sorry you can't taste this because it's really, really good." Nice.

Ingredients

Topping
  • 3 cloves garlic, peeled
  • 1/4 to 1/3 C ground almonds
  • 1/4 C fresh parsley
  • olive oil

Stew
  • 1 tomato, cubed
  • 1 yellow onion, peeled and diced (approximately 1-1/2 C)
  • 1 C diced celery
  • 2 T butter
  • 1 T olive oil
  • 2 fresh bay leaves
  • 1 t saffron threads
  • 2 C fish stock
  • 4 C vegetable broth
  • 1 C Cava or sparkling wine
  • 2 pounds fish, cubed (I used a local, wild halibut)
  • 1 pound large shrimp, peeled and deveined

Procedure
Topping
Pulse all the ingredients in a food processor until a thick paste forms. Set aside.

Stew
Melt butter in olive oil in a large skillet or pot (I used my Dutch oven). Stir in the onions, celery, bay leaves, and saffron. Cook until the onions are softened, approximately 5 to 6 minutes. Stir in the tomatoes and cook for 2 to 3 minutes. Pour in the stock, broth, and wine. Bring to a boil.
Reduce the heat at a simmer and stir in the fish chunks. Cook for 4 to 5 minutes. Nestle the shrimp in the pot and cover. Let steam for 7 or 8 minutes until all the seafood is opaque. 


Season to taste with salt and pepper, as needed. Ladle into individual serving bowls. Serve hot, letting diners add as much - or as little - of the paste topping as they want.

Passionfruit-Vanilla Panna Cotta #RecipeTesting #FreakyFruitsFriday #Sponsored #MelissasProduce

 This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Last Halloween I noticed that Melissa's Produce had a section on their website for 'Freaky Fruits.' I really wanted to have some of the other Festive Foodies to join me in an event this year featuring those unique fruits. So, I reached out to my contacts at Melissa's Produce to see if they would want to sponsor the event. And they did!


As the produce boxes started arriving, I realized that we had waaaaaaaay more produce than I could feature in just two Fridays in October. So, I decided that I would create some additional recipes and call it 'recipe testing.' The boys helped me brainstorm some ideas. You'll see most of these on the blog in the next month.


You can follow along with the hashtag #FreakyFruitsFriday; but the group will be officially posting on October 12th and October 19th. Stay tuned for some 'Freaky Fruit' recipes. As a side note, my Enthusiastic Kitchen Elf objects to the name. "They aren't freaky, Mom," he admonished me. "We eat them all the time. They're just fruits." He's right....in fact, they had passionfruit vines all over his school garden. Over the years we've enjoyed lots of them from there.

Passionfruit
In case you're unfamiliar, look at the top photo. It's a dark purple or red, egg-shaped fruit that gets wrinkled and dimpled as it ages. It should be fragrant; its aroma is unmistakable. Its flavor is also distinct and unforgettable. I love its sweet-tart taste and I've used them to top Pavlovas. Passionfruit Curd is also a favorite. And, every year, I've made passionfruit liqueur though I guess I've never posted a recipe for that. Whoops. I'll fix that soon.

As far as why they are classified as 'freaky', it's probably because they aren't readily available at your corner market's produce section. But if you can get your hands on some, do. They are lovely. I decided to use mine very simply: slicing them open and spooning them on top of an easy-to-make panna cotta.

Passionfruit-Vanilla Panna Cotta

Confession: So, I actually made this recipe twice in one day because an hour after the first batch had been sitting in the fridge, I realized that I forgot to add sugar! I immediately set out to make a second batch - with sugar - but when we served them, I poured some vanilla simple syrup over the one without sugar and they liked that version better. So, that's the recipe I'm sharing here.

Ingredients

Vanilla Syrup makes more than you need
  • 1 C organic granulated sugar
  • 1-1/2 C water
  • pinch of sea salt
  • 3 T pure vanilla extract

Panna Cotta makes five 3+ ounce servings
  • 1 envelope gelatin
  • 1/4 C cold water
  • 2 C organic heavy cream
  • 1 vanilla bean

For Serving
  • Vanilla Syrup
  • passionfruit

Procedure
Vanilla Syrup
Place sugar, water, and salt in a medium sauce pan. Bring to a simmer and swirl until the sugar is completely dissolved. Continue to simmer for another 5 minutes. Pour in the vanilla extract and let cool. Place in a sterile lidded jar and keep in the refrigerator.

Panna Cotta
Dissolve the gelatin in cold water in a medium mixing bowl.  Pour the heavy cream into a medium saucepan. Slice the vanilla bean lengthwise and scrape out the seeds. Stir those and the bean into the cream. Heat, over a medium-low flame, until it begins to steam. Do not let it boil. Remove the bean pod and let cool for 5 minutes, then pour the warm cream into the gelatin and stir till completely dissolved.

Pour the mixture into your serving containers and let chill until set, but at least four hours. Serve cold.

For Serving
Remove the panna cotta from the fridge. It should be firm. Pour 1 to 2 t vanilla simple syrup over the top of the panna cotta. Slice your passionfruit in half and spoon the insides of the fruit over the vanilla syrup. Serve immediately.

You may find Melissa's...
on the web, Facebook, Twitter, Pinterest, and Instagram

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Wednesday, September 19, 2018

Roasted Pumpkin Queso #PumpkinWeek #Sponsored

This is a sponsored post written by me on behalf of Cabot Cheese.
I received complimentary product for the purpose of review and recipe development for #PumpkinWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

While pumpkin season has most people dreaming of pies and other sweets, my tastebuds have me leaning to the savory side. And, when I received a selection of cheeses from event sponsor Cabot Cheese*, I launched into recipe testing one of my favorite afternoon snacks: queso! This version includes some homemade pumpkin purée. It's delicious. If you're enjoying this week's recipes, I hope you'll check out the sponsor prizes and enter the giveaway.

Thursday's #PumpkinWeek Recipes

Beverages
Savory
Baked Goods & Desserts

Ingredients

  • 12 ounce evaporated milk
  • 2/3 C pumpkin purée (click on my Fall-Flecked Stuffed Grape Leaves for the purée recipe)
  • 1/4 C all-purpose flour
  • 1 organic white onion, peeled and diced (approximately 1-1/2 C)
  • 1/2 C organic diced tomatoes, divided
  • 2 C shredded cheese (preferred Cabot cheese, I used two different kinds of cheddar)
  • diced jalapenos, optional
  • thick cut chips for serving

Procedure

In a medium skillet, cook the onions until softened and beginning to turn translucent. If you want the queso to be spicy, stir in jalapenos.

In a medium saucepan, whisk together evaporated milk, pumpkin purée, and flour until well combined. Bring to a boil over medium-high heat, whisking constantly. Lower heat to medium-low and simmer until silky and thickened, approximately 3 to 4 minutes.

Remove from heat and stir in shredded cheese, one handful at a time. When completely melted, stir in 1/4 C tomatoes. Spoon the queso into a serving bowl and top with remaining tomatoes. Serve with chips.



You may find Cabot Cheese on the web
on Twitter, on Pinterest, on Instagram, on Google+, on YouTube, and on Facebook.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Tuesday, September 18, 2018

Pumpkin Snickerdoodles #PumpkinWeek #Sponsored

This post written by me on behalf of the sponsors - Dixie Crystals and Eggland's Best - of #PumpkinWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links. All opinions are my own.

It's hard to believe that we're already in the middle of #PumpkinWeek. I hope that all of the scrumptious Fall recipes have inspired you. Many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for organizing this week and arranging for the event sponsors. You can read more about our sponsors and enter the giveaway here.

Wednesday's #PumpkinWeek Recipes

Beverages

Savory
Baked Goods & Desserts

Pumpkin Snickerdoodles

Snickerdoodles are my Enthusiastic Kitchen Elf's favorite cookies. So, it was easy to get him to help me make them. You can use your favorite snickerdoodle recipe; the only tweak we really made: reduce the butter as you're adding moisture with the pumpkin puree. You can read more about Eggland's Best in my first post for the week: The Great Pumpkin Cocktail. The second time I went to the store with my product coupons, I found brown eggs. Love it!


Ingredients

  • 7 T softened butter
  • 1 C organic granulated sugar + 4 T for rolling (prefer Dixie Crystals)
  • 1 egg (prefer Eggland's Best)
  • 2 T pumpkin purée (click on my Fall-Flecked Stuffed Grape Leaves for the purée recipe)
  • 1 t pure vanilla extract
  • 1/2 t ground cinnamon + 2 T for rolling
  • 1/4 t ground cardamom
  • 1/4 t ground nutmeg
  • 3 C flour
  • 1 t baking soda
  • 1/2 t baking powder
  • Also needed: baking sheet, silicone mat or parchment paper, scoop 


Procedure
Preheat oven to 375 degrees F. In a small bowl, blend together 4 T sugar and 2 T ground cinnamon for rolling.

In a small mixing bowl, blend together flour, baking soda, baking powder, 1/2 t ground cinnamon, 1/4 t ground cardamom, and 1/4 t ground nutmeg. Set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy. Beat in egg, pumpkin puree, and pure vanilla.


Gradually blend in the flour mixture until you have a smooth dough. Here you can use a scoop which is much easier...or you can roll walnut-sized balls with your hands. Place the dough balls in the cinnamon mixture and roll to coat completely.

Place onto prepared cookie sheets. 

Bake for 10 to 11 minutes in the preheated oven - or until golden. If you prefer more crunchy cookies, bake for a minute or two longer. Let cool for a few minutes before removing them to a wire rack to cool completely. Enjoy!


#PumpkinWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

You may find Eggland's Best on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Bacalao con Plátano Verde (Cod with Green Plantain Crust) #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. This month, she chose the theme: bananas! She wrote, "The 21st of September is the International Banana Festival (which takes place in Fulton, KY and South Fulton, TN). Your recipe must contain bananas. It can be sweet, savory, or anything in between."

Because my inspiration can be a little out there, I emailed her to ask if she considered a plantain a banana...and if she would allow banana flour and/or banana leaves. She agreed to all of that. In the end, I opted to create my recipe with plantains and banana leaves. My adventure with the banana flour will come later.

The boys were really disappointed that I wasn't going to make a Banana Cream Pie, but I reminded them that it had to be a  new-to-the-blog recipe. I did promise to make them a pie soon though.






Ingredients makes 4 to 6 servings

  • 2 cod fillets (I had local Black Cod from my CSF - community supported fishery), approximately 1/2 to 3/4 pound each
  • 2 cloves garlic, peeled and pressed
  • 1 T ground cumin
  • 1 t orange zest
  • 1 t sesame seeds (I used black)
  • 1/2 t freshly grated ginger
  • 1/2 t freshly ground salt
  • pinch of cayenne
  • 2 green plantains, peeled and grated
  • 2 T olive oil
  • juice from 4 to 5 calamansi* + more for garnish
  • 2 T chopped fresh cilantro
  • Also needed: banana leaves for lining roasting pan
Calamansi is a called a Philippine lemon, but it's really a hybrid lime. You can usually find them in Asian markets. If you can't find them, just substitute with a regular lime or a mixture of lime and orange juice.


Procedure
Preheat the oven to 375 degrees F. Line roasting pan with banana leaves, thawed if purchased frozen. Place cod fillets in the pan, skin-side down. 

In a small bowl, stir together cumin, garlic, orange zest, sesame seeds, ginger, salt, and cayenne. Divide the spice mixture evenly between the fillets.


Divide the grated plantain between the two fillets, gently pressing to adhere the crust to the fish. Drizzle each fillet with 1 T olive oil and half of the calamansi juice.


Bake until the fillets are barely opaque and the topping is golden brown, approximately 20 to 22 minutes. You might have to adjust timing based on the thickness of your fish. They should flake easily when pressed lightly.  


Top with fresh cilantro and serve with more calamansi.

Monday, September 17, 2018

Fall-Flecked Stuffed Grape Leaves #PumpkinWeek

This post written by me on behalf of the sponsors of #PumpkinWeek. 
Prizes were donated for the giveaway. All opinions are my own.

I know what you're thinking: This is a #PumpkinWeek recipe...where's the pumpkin? Well, I'll tell you. Instead of just plain ol' tomato sauce in these babies, I used homemade pumpkin purée. And I also added in another Fall favorite: roasted chestnuts. Please check out the other offerings from my fellow #PumpkinWeek bloggers...and don't forget to enter the giveaway!

Tuesday's #PumpkinWeek Recipes
Savory
Baked Goods & Desserts

Ingredients

Stuffed Grape Leaves
  • 2 C cooked rice
  • 1 pound ground beef, cooked and crumbled
  • 1/2 C caramelized shallots
  • 1/4 C cooked chestnuts, peeled, roasted, and slightly smashed
  • freshly ground salt and pepper
  • handful of fresh parsley, roughly-chopped
  • 2 T fresh pumpkin purée*
  • 2 to 3 organic lemon, thinly sliced (I used Meyer lemons)
  • 2 T liquid (use wine, veggie broth, or water - I used ouzo, a Greek licorice liqueur)

*Pumpkin Purée (makes more than needed)
  • 1 to 2 small pumpkins
  • olive oil
  • water
 Procedure

Pumpkin Purée
Preheat oven to 350 degrees F. Slice the pumpkin in half and scoop out the seeds. 

Brush the inside and the cut edge with olive oil and place the pumpkin cut-side down on a parchment-lined baking sheet. Roast until the pumpkin flesh is easily mashable and the skin is easily pierced with a fork, approximately 90 minutes.

Let cool slightly, until you can handle the pumpkin without burning your hand. Scoop the flesh into a bowl. Mash until desire consistency.

Stuffed Grape Leaves
Preheat oven to 375 degrees F. In a large mixing bowl, combine the lentils, caramelized onions, olive and chestnuts. Season with salt and pepper. Stir in the pumpkin purée and fresh parsley.

 Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.


Arrange the rolls in a baking dish. Lay slices of lemon over the top.
  
Fill your pan with water so that the water comes to the top of the rolls. Add a splash of olive oil and your wine or liqueur. Lay grape leaves over the top.
  
Bake in a 375 degree F oven for 90 minutes, until the liquid is completely absorbed and the rolls are soft.


Serve with a squeeze of fresh lemon juice.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Mimolette Burgers with Malbec Onions #KitchenMatrixCookingProject


This month Karen of Karen's Kitchen Stories is picking our #KitchenMatrixCookingProject recipes; this week she selected Burgers + 9 Ways. Read about our year-long project here. Well, we are huge burger fans in my house. Huge. So, the boys were thrilled!


This year, I've also joined a monthly burger challenge group, so we've played with lots of different flavor combinations recently, including a Curry Burger with Blueberry Chutney, Salmon Burger with Roasted Tomatillo Cream, and what I called a 'You Feta Be Kidding Me' Burger made with ground lamb. . Sticky Hoisin Duck Burgers were a favorite and I had a lot of fun making a Chile-Relleno Topped Chorizo Burger years ago.

Bittman suggests an enticing array of burger in the fish-seafood, pork, and lamb categories. No beef! Very interesting, indeed. But, when I went to make this week's selection, I already had ground beef in my fridge. And though my boys are usually very adventurous, they said that we'd already done a lot of Bittman's combinations - tuna burger, kofte style, Greek style, etc. So, they requested a 'plain ol' cheeseburger.'

If you've been following me for awhile, you'll know that 'plain ol'' isn't usually in my culinary wheelhouse. But I obliged as much as I could: mimolette cheese and a brioche bun...then I added in onions caramelized and simmered in Malbec. First, though, check out the other burger creations from the bloggers...



Mimolette Burgers with Malbec Onions

Mimolette is one of my favorite aged cheeses. If you're squeamish about bugs, mites in particular, you will want to steer clear. This hardy French cheese resembles a dusty, cratered cannonball when whole. And the look and floral smell of the rind is the work of tiny mites, specially evolved to cheese. Mimolette's electric-orange paste has a sweet depth and almost fudgy finish. I like it for burgers because it doesn't get too greasy when it melts!

Ingredients serves 6
  • 1 -1/2 pounds ground beef (prefer organic, grass-fed)
  • 2 cloves garlic, peeled and pressed
  • freshly ground salt
  • freshly ground pepper

Malbec Onions
  • 2 large sweet organic onions, thinly sliced
  • 2 T olive oil
  • 1 T red wine (I used Malbec)
  • freshly ground salt
  • freshly ground pepper

To Assemble
  • six brioche buns, split and lightly toasted 
  • mimolette cheese, thinly sliced
  • lettuce leaves
  • organic tomato slices
Procedure

For the Onions
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add wine and stir to coat. Cook until deeply caramelized, approximately 15 to 20 more minutes. Season to taste with salt and pepper.


Burger
In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form six patties and grill or cook on the stove to your preferred doneness.


Toward the last few minutes of cooking, place cheese slices on top of the burger to melt.


To Assemble
Place the burger on the bun. Top with Malbec onions. On the other side, layer lettuce and tomatoes. Enjoy!


I also made oven-crisped fries with a recipe similar to this one.


Next week the #KitchenMatrixCookingProject crew will be wrapping up September with cookies. Stay tuned!

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