Burgers ?

Given that I have never eaten a hamburger in my life and that up until last year had never even tried a bite of a veggie burger, it is a bit of a surprise to see a burger meal featured on this blog. I am really not quite sure of what came over me this week, what possessed me to want to make, and eat a veggie burger. Perhaps my subconscious was reminiscing back to my first veggie burger experience, which took place at exactly this time last year, while on a trip in Bali. Even then, it's hard to say what caused me to break my burger-free streak and indulge in a chickpea vegan burger with a tofu dill sauce at the very earthy vegan cafe down the street from where we were staying. I know what you are thinking, but believe it or not, it was actually delicious.
So this week, when the crazy inclination to make my own version of a veggie burger struck, I decided to play on the flavors of my Balinese treat and make Lentil Walnut Burgers with a Goat Cheese Dill Sauce, Caramelized Onions and Avocado. And again, I was surprised at the wonderful taste of the burger's flavors and textures. Since I have never eaten a "real" hamburger, I can't say from experience that these lentils burgers are the ultimate, but as a burger skeptic, with some level of taste, I can confidentially say that both hamburger and veggie burger lovers alike will enjoy my take on the burger. Nutty lentils, tangy goat cheese, fresh dill, sweet onions and creamy avocado on a soft whole wheat roll, make this burger more about the "total package" rather than a perfect burger patty. I served these burgers with sweet potato fries and ice-cold root beer for a real weeknight treat.

Menu
Lentil Walnut Burgers with Goat Cheese Dill Sauce,
Caramelized Onions and Avocado
Sweet Potato Fries
Ice-Cold Root Beer


Lentil Walnut Burgers with Goat Cheese Dill Sauce, Caramelized Onions and Avocado

Makes 4

Ingredients

Burger
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon olive oil
- 1 1/4 cup cooked lentils (sautéed 1/3 cup minced onion in olive oil,
add lentils, cover with water and cook until tender, about 1 hour)
- 1 clove garlic, minced
- 1 cup whole wheat breadcrumbs
- 1/4 cup raw walnuts, finely chopped
Spread
- 2 ounces goat cheese
- 2 tablespoons plain goat’s yogurt
- 1 tablespoon fresh dill, minced
- pinch of salt and pepper

- 2-3 tablespoons olive oil
- 1 large onion (whatever kind that you prefer)
- 4 soft rolls or buns
- 1 ripe avocado, peeled and sliced
- 4 large leafs butter leaf lettuce

To make the burger patties, whisk the egg in a medium size bowl. Add the salt, pepper, olive oil, cooked lentils, garlic, breadcrumbs and walnuts. Stir everything together well and mash together with a fork. (You can also use a food processor.) Refrigerate the mixture until ready to cook.
To make the spread, combine the goat cheese, yogurt, dill and salt and pepper in a small bowl. Mix together with a spoon. Set in the fridge until ready to use.
Heat the olive oil over in a medium/large skillet over medium heat. Add the sliced onions and cook for 5 minutes on each side. Reduce the heat to medium/low. Use your hand to form a patty with a quarter of the lentil mixture and add to the hot oil. Continue to cook the onions until caramelized. Cook the patties for approximately 8 minutes on each side, or until crisp and brown.
Meanwhile, cut the rolls in half and spread a teaspoon or so of the goat cheese dill spread on each side of the roll/bun. Place the cooked lentil burger on the bottom half of the roll, add a few rings of the caramelized onions, a few slices of avocado and a leaf of lettuce. Serve warm.





Sweet Potato Fries
Cooking Note on Successful Oven Fries: After many and many batches of oven baked french fries I have found that roasting the potatoes without salt results in a crispier fry. Why? Because, salt brings out moisture, which results in a soggy fry. I also make sure that the potato slices have plenty of room on the baking sheet to help them get nice and crisp.


Serves 4

Ingredients
- 2 large yams or sweet potatoes
- coarse salt
- olive oil

Preheat your oven to 425 degrees F. Cover 2 large sheet pans with parchment paper. Peel the potatoes and cut each potato into half inch strips and then into wedges. Place the potatoes on the sheet pans, spread evenly apart and toss with oil. Bake until crisp and golden brown, about 30 minutes. Generously salt the fries right out of the oven and serve warm.

French Bistro Dinner

Menu
Cheese Board
Spring Green Salad with Sautéed Fava Beans and a Poached Egg
Tart aux Fraises (Strawberry Tart)


Putting Together a Cheese Board
No matter how many people I am serving, I usually try to put out a few different types of cheese, each with distinctly different textures and flavors, and usually from different parts of the world.
I typically start my cheese board with a good blue cheese - perhaps Gorgonzola Dolce from Italy or in this case since I am serving French Bistro food a slice of tangy Roquefort would be most appropriate. Blue cheeses pairs well with something sweet - a bit of local honey or honeycomb, sliced pear in the fall or fresh blackberries in the summer. I also love toasted or candied pecans with blue cheese.
Next, I like to include a more mild cheese to contrast with the pungent blue cheese and usually choose some type of goat cheese or a really mild Brie cheese. Goat cheese is wonderful with fresh and dried fruit and soft cheeses are usually best spread on a crisp crostini or mild flavored cracker.
For my third cheese I usually select some sort of hard or medium/hard cheese - perhaps salty Pecorino - a sheep's milk cheese from Italy, or Manchego - another Sheep's milk cheese, but from Spain, or Gruyere or Gouda... maybe an aged Jack cheese or good quality cheddar. It really depends on my mood. If you have a local cheese shop, I suggest shopping there, since they are usually more than generous in allowing you to taste samples so that you get exactly what you are looking for. Plus you can buy as little or as much cheese as you need.


Serving a successful cheese board is fairly easy - all you really need is: 2-3 good quality cheeses, some mild crackers that won't be overpowering in flavor, and a few pairings - some nuts, dried or fresh fruit... - all things you can usually find in your cupboard.
Finally, I always like to arrange my cheeses on a clean plate in as simple of a presentation as possible. Whether it is dinner for two or entertaining for a crowd, a cheese board is an easy and enjoyable way to start your meal. Of course, if you want to be really "French" you would enjoy your cheese course after your meal.


Spring Green Salad with Sautéed Fava Beans
and a Poached Egg
This simple bistro style salad is simple and delicious and would be wonderful with a few shavings of Parmesan cheese on top (if you haven’t already splurged with the cheese board).


Serves 2

Ingredients

- 3/4 cup fresh fava beans
- 2 teaspoons olive oil
- 1 large shallot, minced
- 6 cups spring greens (like arugula, mache, beet greens), washed
- 2 fresh eggs
- salt
- fresh ground pepper
Dressing
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallots
- 1/2 teaspoon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- pinch of fresh ground pepper
- pinch of salt

Bring a medium size pot of water to a boil. Add the fava beans and cook for 5-6 minutes, or until tender. Drain the beans and immediately place in a bowl of ice water. Drain again. In a small sauté pan heat the olive oil over medium/low heat. Add the diced shallots and a pinch of salt. Cook over medium heat until caramelized, about 5-6 minutes. Add the fava beans and cook, stirring occasionally for 2 minutes more. Turn off the heat until you are ready to serve.
To make the dressing, whisk together the lemon juice, shallots mustard and balsamic vinegar. Slowly whisk in the olive oil and add the salt and pepper. Toss the greens with dressing.
Bring a small pot of water to a simmer (not a boil). Crack each egg into its own small bowl. Stir once with a spoon and gently add the first raw egg to the water. Add the second egg immediately. Cook for approximately 3 minutes, then remove the first egg with a slotted spoon and place atop the salad greens. Place the second egg atop the second salad. Divide the sautéed fava beans amongst the two salads and serve immediately.

Tarte aux Fraises
A classic French dessert.


Makes 1 tart.

Ingredients

- 1 cup ripe strawberries, sliced
- 1/4 cup apricot jam
Tart Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg yolk, room temperature
- 1 cup plus 1 tablespoon all purpose flour
Custard
- 2 cups whole milk
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons unsalted butter

To make the tart dough, combine the butter, sugar and vanilla extract in a medium bowl fitted for an electric mixer. Cream together on medium/high speed until light and fluffy, about 5-6 minutes. Add the yolk and mix until combined. Add the flour and gently mix together on low speed until just combined. Scrape the dough out of the bowl and form into a round disk, cover in plastic wrap and refrigerate at least 2 hours and up to overnight.
To bake the tart, preheat the oven to 350 degrees. Lightly grease a 9 inch tart pan with butter or use an ungreased nonstick tart pan (preferably one with a removable bottom).
On a lightly floured cold work surface use a rolling pin to roll the dough out about 1/2 – 3/4 inch thick. Start rolling from the center working your way outward, constantly moving the dough around the work surface, making sure that it doesn’t stick. Use more flour as needed, but try to use the flour sparingly. To transfer the dough to the tart pan, lightly roll the dough around the rolling pin; then unroll the dough out, over the pan. Working quickly, press the dough evenly into the tart shell. Freeze the tart shell until the dough is chilled and firm, about 30 minutes; then bake until light golden brown, about 30 minutes. Let the tart shell cool in its pan for 2 minutes; then carefully, using hot pad holders, place your hand on the bottom of the tart to release the sides of the tart pan; then use a spatula to transfer the tart off of the bottom of the pan and onto a wire rack to cool completely.
To make the custard, whisk together the cornstarch, half of the sugar, and the salt in a medium-size bowl. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into a heat proof container, cover and chill in the refrigerator for at least 1 hour and up to overnight. (If the custard is lumpy, strain though a sieve.)
When you are ready to assemble the tart combine the apricot jam with a ¼ cup or so of water in a small saucepan and heat over low heat until it is warm.
To assemble the tart, place the tart shell on a large plate. Use a rubber spatula to evenly spread the custard over the tart shell. (The custard should come up to the top of the tart shell’s edge.) Top the custard with the fresh strawberry slices working from the outside of the tart to the inside. Use a pastry brush to lightly brush the warm thinned apricot jam over the strawberry slices. Refrigerate the tart until ready to serve. It is best to eat this tart the day it is made.

For Mom

Damp Lemon Yogurt Loaf Cake
This moist lemon cake is a perfect gift to give Mom for Mother's Day.




Damp Lemon Yogurt Loaf Cake

Makes 2 cakes

Ingredients

- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 1/3 cups sugar
- 1/4 cup lemon zest
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 3/4 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease two 8 ½ by 4 ¼ by 2 ½ inch loaf pans and line the bottom with parchment paper. Set aside.
In a medium size bowl sift together the flour, baking soda, baking powder and salt and set aside.
In a large bowl fitted for an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. Add the lemon zest and vanilla. Add the eggs one at a time, mixing together after each addition.
Gently stir in a third of the flour mixture until just combined. Add the yogurt and stir together. Add another third of the flour mixture and gently stir until combined. Stir in the lemon juice and finally, stir in the remaining third of the flour mixture until all of the ingredients are fully incorporated. Divide the cake batter evenly among the loaf pans and bake for 50-60 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the cakes to cool for 20 minutes in their pans, then transfer to a wire rack to cool completely. This cake will keep in an airtight container or wrapped in plastic wrap for up to 3 days.

Busy as a Bee

You know those days where you feel so busy and just cannot seem to catch up on your never ending to-do list? Well, no matter how busy one can be, there is no excuse for not eating right. Seeing that I have recently found myself very busy (busy enough to neglect my blog-sorry), I thought it would be appropriate to share my recipe for Five-Grain Muesli with Green Apple and Toasted Almonds. It is the perfect busy bee breakfast because it is made the night before and is ready to go in the morning. You can add fresh or dried fruit to this hearty breakfast, which will provide you with all of the energy you will need for the very busy day ahead.


Five-Grain Muesli with Green Apple and Toasted Almonds
Muesli is typically made up of rolled oats, nuts and dried fruits and can be served dry with a bit of milk, like granola, or it can be soaked overnight in milk, yogurt or fruit juice to produce a cold porridge-like cereal. I use the latter method in this recipe for a perfect make-ahead hearty breakfast. For a bit of variety and change of flavor, I use a five-grain rolled cereal and goats milk yogurt, however using rolled oats and plain yogurt will result in as equally tasty of a breakfast.


Serves 6

Ingredients

- 1 1/2 cups rolled cereal flakes (five-grain or oats)
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1 cup plain goat’s milk yogurt
- 3/4 cup milk (whole or low fat)
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon honey, plus more for serving
- 1/2 green apple, diced
- 1/4 cup currants or chopped raisins

Preheat the oven to 350 degrees F. On an unlined baking sheet toast the rolled five-grain flakes and sliced almonds until light golden brown, about 10-12 minutes. Once the oats and nuts are toasted remove the baking sheet from the oven and let cool completely. Toss together with the cinnamon.
Meanwhile, in a medium size bowl combine the yogurt, milk, vanilla extract, salt and honey. Add the cooled oats and nuts. Refrigerate overnight.
When ready to serve, toss the green apple and the currants/raisins into the soaked grain mixture. Serve the museli in individual bowls and drizzle with honey. Muesli will keep for up to 2 days in the fridge.