Barbecue Turkey Burger with Lettuce, Tomato & Mustard Coleslaw

This is an ultimate burger with "the works", all in one plate. You have to spoil yourself occasionally-))

Turkey Kebab over Pita with Fresh Tomato Salsa

The flavors of the spiced turkey kebab with fresh tomato salsa are wonderful. Perfect for any Summer day.

Currant Popsicles, they are Beautiful & Delicious!

Tomato Salad with Mozzarella & Avocado

Here is another interesting version of spring inspired salad. Instead of spreading out pieces all over the plate or making a mix, you can assemble them into mini-tower. You family and friends at the table will be pleasantly surprised by this. Who said all healthy things can't be beautiful as well?

Grape Focaccia With Rosemary

This amazingly light bread has a thin crisp top crust with a fine layer of of aromatic rosemary and sweet grapes. Its delicately flavored moist, tender crumb; its top is golden and sparkling with crystals of salt and sugar. Serve with good cheese, like Gorgonzola or Roquefort, it makes a perfect cheese-and-fruit course. Or snack on a warm slice with espresso in the afternoon, a glass of wine in the evening.

Eye of Round Roasted with Herbs

From A Dissertation Upon Roast Pig by Charles Lamb (1775-1834)
"Mankind," says a Chinese manuscript, "for the first seventy-thousand ages ate their meat row, clawing or biting it from the living animal just as they do in Abyssinia to this day."

From those early challenging days when raw meat was devoured to today's Steak au Poivre, Veal Scallopine, and Rosemary Shish Kebabs, almost everyone has relished the taste of meat. Correctly cooked and imaginatively seasoned, it has great appeal.



Ingredients:

• 1 eye of round beef roast, 3-4 lb.
• 1 1/2 cups beef stock
• 5-6 large garlic cloves, chopped
• 1 yellow onion, chopped
• 1 tsp ground mustard seeds
• 3 or 4 fresh rosemary sprigs, chopped
• 1/4 cup cognac
• salt and freshly ground pepper, to taste

Directions:

Mix together the seasonings with cognac and set them aside.

Take out the roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.

Preheat an oven to 400°F.

Place a large Dutch oven over high heat. Add the meat and brown on all sides, 7 to 8 minutes total. Then add the beef stock and roast, uncovered, until the meat is evenly browned on top, about 15 minutes. Reduce the temperature to 375°F, cover and continue to roast for 1 hour more.

Transfer the meat to a cutting board. Let rest for 10 minutes. Serve with your favorite vegetables.

Chicken and Red Currant Pie

The currants add a tart layer to this meaty pie. Cranberries can be used if currants are not available. Great recipe for the picnic. You can serve it hot or cold. If you are planning to use it hot don't put jelly at the end. The pie freezes well. This pie would be amazing for Thanksgiving if you are using turkey and cranberry sauce.

Ingredients:

For the filling:

• 1 lb ground chicken
• 1 lb ground veal or sausage meat
• 1 Tbsp ground coriander
• 1 Tbsp dried mixed herbs
• finely grated rind of 2 oranges
• 2 tsp ground ginger
• 2 tsp salt
• 1 lb chicken breast fillets
• 1 cup fresh red currant
• ground black pepper
• 1 egg, beaten
• 1 1/4 cups aspic jelly, made according to the instructions on the packet

For the pastry:

• 4 cups plain all-purpose flour
• 2/3 cup butter or lard
• 1 tsp salt
• 2/3 cup mixed milk and water

Directions:

Preheat the oven to 350F. In the bowl, mix together the veal, ground chicken, coriander, herbs, orange rind, ginger and salt. Season with black pepper to taste.

To make the pastry, sift the flour into a large bowl with the salt. Heat the butter or lard in a small pan with the milk and water until just beginning to boil. Remove the pan from the heat and allow the mixture to cool slightly.

Quickly stir the liquid into the flour until a very dough is formed. Place on a clean work surface and knead until smooth. Cut one-third of the dough for the lid, wrap in clear film and keep in a warm place.

Roll out the large piece of dough on a floured surface and use to line the base and sides of a greased 8in loose-based, spring form cake tin. Work with the dough while it is still warm, as it will break if it becomes too cold.



Thinly slice the chicken breast fillets. Put them between two pieces of clear film and flatten with a rolling pin to a thickness of 1/8 in. Spoon half the meat mixture into the tin, pressing it well into the edges. Cover it with half the chicken slices and then the red currants, followed by the remaining chicken and finally the rest of the meat mixture.

Roll out the remaining dough and use to cover the filling, trimming off any excess and sealing the edges with a little beaten egg. Make a steam hole in the centre of the lid and decorate the top by cutting pastry trimmings into leaf shapes. Brush with some beaten egg and bake for 2 hours. Cover the pie with foil if top gets too brown.

Place the pie on a wire to cool. When cold, use a funnel to fill the pie with liquid aspic jelly. Leave the jelly to set for a few hours or overnight, before unfolding the pie to serve it.

Smoked Rainbow Trout and Mushrooms Quiche

Perfect for picnics, parties or family suppers, this tasty quiche celebrates a timeless combination: cheese, smoked trout and mushrooms. The ingredients in this light but richly flavored quiche perfectly complement the melt-in-the-mouth pastry, which is made with potatoes.



Ingredients:

For the pastry:

• 1 floury potato, about 4 oz, roughly diced
• 2 cups plain (all-purpose) flour, sifted
• 1/2 cup butter, diced
• 1 small egg, beaten
• about 2 tsp chilled water

For the filling:

• 10 oz hot smoked trout, flaked
• 2 cups mushrooms, roughly chopped
• 1 onion, finely chopped
• 2 Tbsp butter
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 eggs
• 1/2 cup grated Gruyère cheese
• Salt and freshly ground black pepper, to taste

Directions:

To make the pastry, cook the diced potato in a pan of lightly salted boiling water for about 15 minutes, or until tender. Drain well through a colander and return the potato too the pan. Mash until smooth and set aside to cool while you make the pastry.

Place the flout in a large bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed. Roll out the pastry on a lightly floured surface and use to line a deep 9in round, loose-based, fluted flan tin (quiche pan). Chill for 1 hour.

Position a rack in the lower third of an oven and preheat to 400ºF.

To make the filling, roughly chop the smoked trout into bitesize pieces and set aside. Heat the butter in a large, deep frying pan and add the onions and mushrooms. Cook slowly, stirring occasionally for about 7-10 minutes. Mix with smoked trout and put into the prepared pastry shell.

In a bowl, combine the cream, milk and. Using a whisk or fork, beat until well blended. Stir in some of the cheese and season with salt and black. Pour into the pastry shell and sprinkle the top lightly with remaining cheese.

Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 35-40 minutes. Remove from the oven and let stand for several minutes before serving.

Country Pate with Pistachios

There is nothing more delightful than a complete luncheon of hors d'oeuvres, especially on a hot day in in summer. The color and variety of the various dishes, particularly when accompanied by well-chilled bottle of fine white wine, reawakens the most heat-dulled appetite.

This country pate with pistachios may be served as a first course with a light entree and a fruit dessert to follow; or a luncheon may be made up entirely of various hors d'oeuvre dishes. In the latter case you would want to serve some vegetable dishes, fish hors d'oeuvre, and certain accompaniments.



Recipe from “Cuisine Rapide” by Pierre Franey and Bryan Miller

Servings: 8

Ingredients:

• 1 Tbsp Butter
• 1/2 cup shallots, coarsely chopped
• 1/2 lb veal liver, cut into 1-inch cubes
• 1/4 tsp dry thyme
• 1/2 bay leaf, crumbled
• 3/4 lb lean veal, cut into 1-inch cubs
• 1 lb lean pork, cut into 1-inch cubs
• 1/2 lb cooked ham, cut into 1/2-inch cubes
• 1/2 cup pistachios, shelled, toasted
• 1/8 tsp groung allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground cumin
• pinch ground cinnamon
• pinch cayenne pepper
• 1/2 cup dry white wine
• Salt and freshly ground pepper to taste

Directions:

Preheat the oven to 425F.

Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally.

Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal.



Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios.  Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick skillet until cook through. Taste the patty and add more seasonings as desired.



Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil.  Place the pan in the water bath in the oven and bake for 1 1/2 hours or until the internal temperature reaches 170 degrees F.



Remove the pan from the oven and carefully drain off any excess fat. Let stand until ready to serve. The pate is excellent hot or cold. You may cool it in the dish and chill until cold, preferably overnight. Cut into 1/2-inch slices and serve with pickled vegetables.

Note: In France, cornichons (small dill pickles) and mustard are traditional accompaniments for pate and terriines along with slices of crusty baguette. Serve it for an elegant picnic or a cold buffet.

Hard-cooked Egg and Prosciutto Sandwich with Avocado and Basil, and Giveaway

Few days ago, I've got beautiful homegrown, range-free organic eggs as a present from our dear neighbors, and I decided to make an Egg Sandwich.

I truly love this regal and scrumptious sandwich with its medley of hot and cold filling ingredients. You can vary the ingredients - substitute hot bacon or the ell for the Prosciutto for example.



Ingredients:

• 4 Ciabatta Rolls
• 2/3 cup homemade mayonnaise or use ready-made
• 20 leaves of basil
• 4 garlic cloves, crushed
• 1 Tbsp lemon juice
• 4 Tbsp butter
• salt and freshly ground pepper

For the filling:

• 2 oz baby spinach, shredded
• 4 oz Prosciutto, thinly sliced
• 1 avocado, pitted, peeled, and thinly sliced
• 4 hard-cooked eggs, sliced
• 4 oz cucumber, peeled and sliced
• 4 oz Rosenborg Danish Blue, creamy cheese

Directions:

Using a food processor simply mix the mayonnaise with the basil, garlic and lemon juice. Put the ciabatta rolls on the board and slice them lengthwise with a serrated knife.
Preheat the broiler. Spread the softened butter all over the inside of the ciabatta rolls and season lightly with salt and pepper.




Broil the base and lid until almost golden. Layer all the filling ingredients into the base, in order listed above or in order of your desire. Spread half the mayonnaise/pesto mixture over the spinach layer, and the rest over the eggs. Finish with a layer of Rosenborg Danish Blue creamy cheese.

Place the filled ciabatta rolls bas under the broiler for 4 minutes. Reheat the cut side of the lid for 2 minutes. Replace the lid on the roll base, pressing down with your fingertips.


Have a good lunch!


Free case of Cascal goes to comment #7 by Jaimee.

And for the GIVEAWAY
From my childhood, I remember beverage called Kvass - strong, sometimes sweet, sometimes bitter, it always helps during hot summer day. It was made by fermentation of bread. And we called it Kvassik (diminutive form of Kvass) when it was flavored with fruits or berries.

I was glad to find a soft drink which has similar taste, it is made using natural juices and also fermented.

Friends from Cascal offered to send a case of their new soft-drink to one of my dear reader.
So, here how you could get it:

• Visit Cascal website cheerscascal.com and pick a flavor you like the most.
• By midnight of Friday April 13, 2012 write a comment to this post with your name and favorite Cascal flavor.
• Increase your chance by following me on Facebook, following me on Twitter, or do the same for Cascal (Facebook, Twitter). Please add an extra comment after each Facebook or Twitter entry.

Good luck!

Buffalo Hamburger on Whole Wheat Bun

Ingredients for hamburgers:

• 1 lb ground buffalo
• 2 Tbs. finely chopped yellow onion
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 4 whole wheat hamburger buns (buns split)
• lettuce leaves  for serving
• slice red onion  for serving
• slice Tomato  for serving

Ingredients for buns (makes 12 buns, could be easily halved):

• 2½ cups of whole wheat flour
• 1¼ cup unbleached all-purpose flour
• ½ tsp. granulated yeast, or 1 packet
• ½ tsp. kosher salt
• 1 oz. vital wheat gluten
• 1¼ cup lukewarm water
• 1 oz. honey
• 3 medium eggs
• 1/3 cup neutral-flavored oil, or unsalted butter

Prepare the hamburgers:
In a large bowl, mix together the ground buffalo, yellow onion, salt and pepper. 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, red onion, lettuce.
Serves 4.

Mixing the dough:
Whisk together the flowers, east, salt, and vital wheat gluten in a bowl.
Combine the liquid ingredients and mix them with dry ingredients without kneading, using a spoon, or a heavy-duty stand mixer (with paddle).
Cover, and allow the dough to rest at room temperature until it rises and collapses, approximately 2 hour.
The dough can be used immediately after its initial rise. Refrigerate it in leaded (not airtight) container and use other next 5 days.

Preparing the buns:
Cut off a 1½-pound (small cantaloupe-size) piece. Dust the piece with flower and quickly shape into a ball.
Divide the ball into 6 equal portions. Place the buns 2 inches apart on cookie sheet lined with parchment paper.
30 minutes before baking time, preheat the oven to 350F. Just before baking paint the top of the buns with egg wash  (1 egg beaten with 1 Tbs water), and sprinkle with sesame and/or chia seeds if desired.
Bake for about 20 minutes, until richly browned and firm.
Allow the buns to cool on rack before slicing.