So, while surfing the interweb, I happened across something that Google was up to lately called Search Stories where you get to create a very short video based upon some search terms (your story), add some music and – presto – ya gots a Google Search Story. Well, I made one which was fun to do called “Path to Happiness”. If you’d like to try this out yourselves, click here
httpvhd://www.youtube.com/watch?v=yxX-ZUEJ6i4
So after that distraction … back to our show. [Evil editor’s note: as if we weren’t enough of a distraction already!] In this week’s episode, we reviewed the mini burgers on page 76 of “Cook This Not That”. We renamed them “baby burger bites” – ’cause that’s what we do 😉 – which, in both of our opinions, were very good. Before we started, we had to make a choice between two wildly different topping flavours (Mushroom-Blue Cheese or Chipotle-Bacon). As much as we both love Bacon (okay, Helenka, stop moaning already), we knew we could never go wrong with the sautéed mushroom and blue cheese version. I do try to stay as close to the recipe as possible and make choices “in the spirit of the original recipe” when it comes time to finding the proper ingredients. For instance, I did not get a butcher to grind the beef for me (because when I was shopping there was no butcher to do it). So I looked for the best alternative in the ground beef section and chose the one that was free of antibiotics and hormones.
In anything that I cook, I do like to try adding something or taking something away even while baking (though not always with success, mind you). But that’s what is so much fun about cooking: mixing stuff up and finding different combinations that work really well. By the way, this is something that, in my opinion, Helenka does superbly. I can, on the spur of the moment, ask her what would go well with “food item” and she will envision something I would not have thought of. Which is why in her comments you will see variations on the theme of what we made. [Helenka’s reaction: Awwww, he’s making me blush. Oops, my Evil editor’s veneer is slipping.]
Anyway, we would love to hear if you’ve made anything from the book or any ideas on future shows that you would like to see (we will be doing BBQ once the warmer weather hits). I’m already planning some shows on the great salad recipes we’ve seen in the book. Those will be great once the fresher in-season veggies hit the markets.
Enjoy!
B&H =:)
httpvhd://www.youtube.com/watch?v=ZOTzOsk9n7E
Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!
Recipe: Baby Burger Bites From Cook This, Not That!: Kitchen Survival Guide
Notes from the Chef’s Sidekick (Helenka)
These baby burgers included blue cheese and sautéed ‘shrooms, served on small, toasted, round, dinner rolls. After Brian had eviscerated the innards of the rolls because – hello – that’s just “filler”, he offered me the bread scraps as a snack, to be dipped in oil in the European manner. The side dishes were sautéed portobello ‘shrooms (and, no, there is no such thing as too many mushrooms) dressed with balsamic, then broiled; and sweet potato mash seasoned with cinnamon (because he didn’t have nutmeg). Mmmmmm. Cinnamon was a delightful substitute. Of course, that brings back memories of North African cuisine (hey, I did mention that there are no such things as boundaries when it comes to food and me), especially the pigeon & egg pastries (okay, so we in North America substitute chicken) that incorporate cinnamon as an essential flavouring agent. The salt used this time was the Himalayan Pink. Anyway, I did the obligatory (and entirely truthful) moaning for the camera. And then we ate. I even got a kitty bag to take home (of the second baby burger and sides).
I heated up the plate of leftovers the next day (though it’s an insult to associate Brian’s cooking with that dismissive term) in the microwave for 3 minutes at 60%. Mm-mm-mmmm. The baby burger was even better, having absorbed the flavours of the blue cheese and sauteed ‘shrooms overnight. As the meat itself had been closer to the rare side when cooked the first time, it did not dry out when heated to completion. So I gobbled everything down enthusiastically.
Variations
The book already gave two choices of toppings (the other one having not only chipotle and bacon, but also mayo, sharp cheddar cheese and caramelized onions). While Brian was cooking according to the book’s instructions, I was rhapsodizing over something I hadn’t thought about in decades – and that was having the flavouring agents/ingredients stuffed inside the burger before cooking. [If memory serves me right, I believe that concept was first envisioned by Auguste Escoffier, regarded as the father of French cooking.]
Of course, I was thinking about blue cheese or brie or, better yet, cambozola … ::mind goes off-line temporarily:: anything that tastes good on top but would probably taste amazing inside and wouldn’t fall off while one is trying to bite. That’s one of the reasons why I enjoyed the burger even more the next day, because the blue cheese and mushrooms were heated up in proximity to the meat. Mind you, you either have to use something that’ll become all melty (such as cheese, please) from the heat that will eventually reach the centre or you have to cook the ingredient(s) first before surrounding them with meaty goodness.
I could definitely see caramelized onions. Flame-roasted red pepper strips. Or – back to raw ingredients – grated zucchini, an excellent way of increasing fibre content. Or a spoonful of tomato sauce, turning the mini-burger into mini-meatloaf. [Oops! I think Brian’s got that glazed meatloaf look in his eyes.] What about sliced black olives? See what I mean? I’m certain that anything that can be combined with ground beef from just about any nationality can be turned into a gourmet treat. And that just made me think of a spoonful each of guacamole and salsa. Or … or … or…. Aha! The fish version of this could be finely chopped salmon with a luxurious heart of lobster or shrimp, with a wee bit of teriyaki sauce and a drop of sesame oil for flavouring. Now that my mind is racing, I don’t think I can stop. [Unless and until Brian cuts me off, lol.]
One of the best things about this recipe was the idea of using very small buns, thereby forcing the chef to match the burger in size. With the foundation being so small, one can only go up in height to add ingredients. And, if one chooses only healthy ingredients, then that’s a very good thing indeed.
And the verdict, which should come as no surprise, is “Brian, when can you make these again?”
Cooking time (duration): 60
Diet (other): Low calorie, Reduced fat, High protein
Number of servings (yield): 4
Meal type: dinner
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