Caramelized Onions and Mushrooms Burger with melted Gouda & Garlic Dill Aoili

Well Spring is officially here is Chicago, however it is not what we had dreamed about all Winter. It hasn't stopped raining all week and we haven't seen much of that thing called the Sun! Thankfully though, I will be able to skip out on this weather for a long weekend in Vegas with my best girlfriends.

A few weeks back I made THE BEST burger, I have had in our kitchen. We go to a lot of specialty burger places such as Butcher and the Burge, Kuma's & Burger Bar, but I hadn't made a gourmet burger in my house until this baby!

We use a simple seasoning on our burgers, just salt and pepper. Grilled to a perfect medium, couple slices of melted Gouda, placed on a toasted sesame bun with caramelized onions and mushrooms, arugula, slice of tomato and my garlic dill aoili.

To caramelize the onions and mushrooms will take about 15 minutes, maybe more. While my husband was preparing the burgers, I started chopping the veggies we would need for the burger.

Caramelized Onions and Mushrooms
1/2 to 1 medium onion
1/2 package of mushrooms
Olive Oil
Salt & Pepper

Slice the onions and mushrooms and place in a large skillet  with a good portion of oil. Heat should be at medium to high. Be sure to find the right temperature to allow the onions and mushrooms to cook slowly and gradually turn a deep golden brown color.  Cook for probably 5 minutes longer than the picture below:

Garlic Dill Aoili

2 cloves minced garlic
1 tsp garlic powder (more or less depending on desired flavor)
1 tbls or more of chopped fresh dill
1/4 cup mayonnaise
Juice from 1/2 lemon
Cayenne pepper to taste

Add ingredients in a small bowl and combine well. Add more of less of each ingredient based on your tastes. The texture should be rather liquidy due to the lemon juice. I prefer to use a lot of lemon juice as to make the sauce lighter and less thick. Add enough garlic and garlic powder so that you can definitely taste the garlic flavor.  I had dill in the house so I thought that would be a nice fresh addition as well.

Once I was finished with the garlic dill aoli, I still felt that it was a little heavy for my tastes, so I added a bit of cayenne pepper to cut the savoriness of the sauce.





Hope you guys are having a great day!!

Mary

Grilled Mahi Mahi with a Saffron Cream Sauce

Fish Special:  Grilled Mahi-Mahi with a saffron cream sauce and served on a bed of lemon rice and roasted asparagus

On Sunday, after my husband and I finished 9 holes of golf, I cooked up this beautiful and delicious dish. Earlier in the day, I stopped by the local fish market and picked up a fresh piece of Mahi-Mahi. I initially had wanted to pick up a piece of halibut for this dish, but the halibut was a bit expensive, so I went with another white fish, a little more in my price range. As always, use what looks best to you.

The fish had been flown in that morning so it was super fresh. In order to not overpower the natural flavor of the fish, I used a simple seasoning of salt and pepper. I cooked the fish on the grill, skin-side down for 10 minutes and at the last minute, I squeezed 1/2 a lemon on top of the fish. (See the bottom of this entry for tips on cooking fish on the grill)

A big part of this meal was the timing. I started the rice first, estimating it would take about 40 minutes. Once the rice was on, I started preparing the saffron cream sauce. After 25 minutes, I started the asparagus and dropped the fish on the grill after 30 minutes.

I wrapped the asparagus in aluminum foil with butter, garlic powder, red chili flakes, fresh thyme and salt & pepper. I placed the asparagus on the top shelf of the grill and let cook for 15 minutes.

Saffron Cream Sauce

Saffron is pretty expensive, so if you don't have it in your house, simply exclude it from the sauce and you will still have a lovely cream sauce to go with the fish. Also, there are many recipes for a saffron cream online, however I thought it would tasty and visually appealing to add tomatoes to the sauce. It sure did give the fish one last pop of color and texture. However, be sure not to cook the tomatoes too long otherwise they will break down and become mush.

1 diced shallot

2 minced garlic cloves

3 tbls butter

1 medium tomato diced

1/2 cup dry white wine

1/2- 1 cup heavy cream

2 pinches saffron

Cayenne pepper (to taste)

Saute shallots and garlic in the butter over medium high heat until shallots are translucent and garlic is lightly browned. Add tomatoes and saute for one more minute. Add white wine and cook until wine reduced by half- couple minutes. Then add heavy cream, saffron and cayenne pepper.

Lemon Rice
For the rice, I used slow cooking brown basmati rice.  I don't follow the cooking instructions on the bag, because I find that I never have enough water to properly cook the rice, based on the instructions. Here is how I do it, based on 1 cup of dry rice:

Step 1: Fill sauce pot with 2- 3 cups of water, add a pinch of salt and a bit of oil to the water. Bring to a boil.
Step 2: Add rice and lower heat to medium, a gentle boil
Step 3: Watch the pot over the next half hour, adding more water in 1/4 cup increments as needed. Continue tasting rice throughout cooking process to measure doneness.
Step 4: When rice is the texture of your liking, turn heat on high to remove any residual water, and squeeze a half of a lemon in the rice.

Cooking tips for cooking fish on the grill:

• Don't mess with it once on the grill: I only cook fish on the grill if the skin is still on it, otherwise I will use a piece of aluminum. I don't like dealing with the filet falling apart, so I also do not flip the fish. 
• Simple seasoning: When cooking with high quality fish, use only a simple seasoning of salt and pepper as to not mask the flavor of the fish.
• Cook for 8-15 minutes depending on the thickness of the fish. When the fish is done, it should be flaky with a fork.
• Lemon: When the fish is almost finished cooking, squeeze half a lemon on top.

Would you try this dish? Did you know that Dolphin Fish is the same thing as Mahi-Mahi?

Bon Appetit!

Mary 

Roasted Shrimp Cocktail & Roasted Brussels Sprouts

My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a Honey Baked Ham, so all I had to do on Sunday was prepare a few side dishes and an app or two.

After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day.  The prep work for these dishes was so simple and I was able to enjoy the company I sooo love to keep!

 When I went shopping for my Easter dinner, I stopped at the local Produce Market and Fish Market and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.


Roasted Shrimp with a Homemade Cocktail Sauce

So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!

I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.

Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.

Roasted Shrimp
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)
1 tbs Olive oil
Red pepper flakes
Garlic powder
Salt & pepper to taste

Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink.  Allow shrimp to fully cool in refrigerator before serving ~30 minutes.

Cocktail Sauce
1/4 cup Ketchup
2 tbs Horseradish sauce (more or less depending upon your taste)
1 tsp Worcestershire
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne pepper

Mix ingredients together and adjust ingredients based on your tastes.


Roasted Brussels Sprouts with shaved Parmigiano-Reggiano

Brussels sprouts

Garlic powder

Oregano   

Red chili flakes

Parmigiano-Reggiano- freshly grated

  Olive oil

   Salt & pepper to taste

Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.

Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!

Thankss!

Mary

Apple Pie with Medieval Pastry Crust

Game of Thrones has returned! And to celebrate the start of the third season, I wanted to make a dish inspired by my A Feast of Ice & Fire: The Official Game of Thrones Companion Cookbook, which I got a little while back as an anniversary gift from my husband and sadly haven't used yet.

Although I originally opened the GOT cookbook with dinner in mind, I had also purchased a bag of golden delicious apples earlier in the weekend from my local farmer's market for an apple dessert. Saffron pastry dough and lemon pastry dough with vanilla are some of the first recipes in the book, so I decided to make a rich, savory crust for a crisp and sweet apple pie using a version of the two recipes: I added orange zest and bourbon barrel vanilla to the saffron pastry dough recipe.

Apple Filling: 
2-3 lbs golden delicious apples, diced
1/4 c brown sugar
1 tbsp melted butter
2 tbsp cinnamon
1 tbsp vanilla extract
1 tbsp sea salt

In Advance: Combine ingredients in a large bowl. I also added a healthy dash of cayenne pepper, as well as maple powder and lavender sugar for a sweet and floral punch. I got both of these wonderful sweeteners, along with my bourbon barrel vanilla extract, from the wonderful Colonel De spice market in Cincinnati, Ohio. I then let the apple mixture rest in the refrigerator overnight so the flavors could mingle. If you don't have overnight, then let the apples rest for at least a few hours. Before adding the apples to the pie crust, stir in about 1-2 tbsp flour or cornstarch.

Medieval Pastry Dough
1/2 c water
1 tbsp vanilla
zest of 1 orange
Pinch of saffron
3 c flour
2 eggs, lightly beaten
1 stick butter, room temperature

Preheat oven to 400°F.

Combine water, zest, and vanilla and dissolve saffron in mixture. Meanwhile, cut the butter into the flour. Add the yolks and vanilla water until incorporated and a soft dough forms. Add more water or flour as needed.

Divide the dough into 2 parts for one 9" pie or 3 parts for two 8" pies. Roll out the dough for the bottom crust to about 1/4" to 1/8" thickness and place into pan. Shape and stab with a fork a few times. Add the apple filling.

Roll out the dough for the top crust and shape. Top with brown sugar and cinnamon. I also added a dash more of the the maple powder, lavender sugar, and orange zest.

Bake for about 10 minutes and then lower temperature to 350°F and bake for another 15-20 minutes or until crust is golden brown. Serve warm with vanilla ice cream.

Turkey Burgers

I'm knocking on wood as I say this... but, the past few days in Brooklyn have been sunny and in the 50s, which has me dreaming of flowers, spring dresses, and my GRILL! 

While it's not quite yet warm enough for backyard cookouts, this past Sunday I still opted for a yummy reminder of warmer months--burgers!--and just substituted the stove for the barbecue. Although I am a huge fan of red meat, I decided to use turkey for these burgers because not only is turkey much leaner than beef, it's also more of a brain food--and after the all-nighter I pulled this weekend, my brain needed all the help it could get before Monday morning!

Directions:
1 lb ground turkey
2 carrots, peeled and diced
3-4 spring onions, diced
2-3 cloves garlic, minced
Few dashes of Worcestershire sauce
Chipotle and lime aioli

Preheat oven to 375°F.

In a large bowl, combine ground turkey, carrots, onion, and garlic. If spring onions aren't available at your local market, substitute a medium-sized red onion, diced. Because I am a huge fan of spice, I also added a dash of fire sauce that my friend gifted me after her trip to the Bahamas. Divide the meat mixture into fourths and shape into patties.

Next, heat about a teaspoon of olive oil in a large nonstick skillet over medium-high heat. Brown the burgers on both sides, and then transfer to the oven. Cook for about 10-15 minutes, or until the meat is cooked through, about 165°F. 

Of course if you are luckier than me and do have access to your grill, you could always just toss these babies onto the grill for about 7 minutes on each side or until the meat reaches an internal temperature of 165°F.

While the burgers finish cooking, prepare the buns for assembling. I like to use "The 3 Meal Muffin"  from Central Bakery. However, if these aren't available in your local market, you could substitute English muffins or just regular old hamburger buns. I also topped my burgers with some spring mix, a slice of muenster cheese, and the fresh chipotle lime aioli that Mary posted last week. If I had an avocado in the house, I would have added a slice or two as well. 

Finally, keeping with the spirit of spring, I'd pair this dish with those delicious coriander pickles Mary posted yesterday. Check them out! And, ENJOY!!

Quick Pickles with Coriander and Cracked Black Pepper

How wonderful is the sweet and sour flavor of homemade pickles? Although it doesn't feel like Spring in Chicago, I figured I would make something that reminded me of Summer!



My momma used to make pickles growing up and since I saw these delicious cucumbers at the produce market, I figured, "Why not?"

There is a difference between cucumbers used to pickle and regular cucumbers. Regular cucumbers that you would buy in the grocery store will not hold up as much to pickling cucumbers. When you pickle "regular" cucumbers, they become soft and mushy pretty quickly- less than a week.

Pickling cucumbers are generally shorter and fatter with bumpier skin. They also tend to be a lighter shade of green than the kind you find at the grocery store. However, I wouldn't worry about trying to figure out the difference, most times they are labeled for pickling.

INGREDIENTS

2 lbs pickling cucumbers - 8-10 small medium size cucumbers
1 large yellow onion
Salt
2 cups vinegar (apple cider or white vinegar)
2 cups sugar
1 tbs cracked peppercorns
1 tbs coriander seeds
1 tsp red chili flakes
1 tbs mustard seed or ground mustard
1 tbs celery seed


INSTRUCTIONS:

Step 1: Slice cucumber and onions
Step 2: Place cucumbers and onion is a large bowl and generously salt. Let salt draw out liquid for at least 10 minutes. Up to 30 minutes if you wish.
Step 3: Thoroughly rise cucumbers and onions in a colander.

Step 4: Combine spices



 Step 5:  In a sauce pot, combine vinegar and sugar and heat until sugar is dissolved.

Step 6: Pour liquid over cucumbers and onions, add spices and toss to combine.



Step 7: Add cucumbers, onions and ample liquid to clean canning jars. Allow pickles to sit for 24 hours.  The longer the pickles sit, the better they become.

Pickles last for 2-3 weeks in the refrigerator- if you can wait that long to eat them!

Hope you guys are having a good week! Let me know what you have been making in your kitchen. I'd love to get inspiration from you!

Thankkkks!

Mary

Pasta with Easy Alfredo Sauce

Hope you all are having a wonderful "First Day of Spring"! Here in Chicago it feels anything but Spring- it's currently 4 degrees.

Everyone has their go-to pasta dish- veggies, protein and a sauce. I made an "everything but the kitchen sink" pasta on Monday night after a long day. It was quick, delicious and extremely satisfying!

Pasta is a great way to use leftovers or aging vegetables. My broccoli was approaching a week old and I had leftover chicken from a dish I made over the weekend. I added sun dried tomatoes to add color, sweetness and add a bit of pizzazz to the dish and served it over a bed of rigatoni.

The special homemade feature here is the simple alfredo- no roux needed!



Pasta
Rigatoni
Chicken
Broccoli
Sauteed onion
Sun dried tomatoes
Toasted Pine nuts
Red pepper flakes
Salt and pepper
Garnish with Basil

Saute onion and broccoli in a large deep pan. Use a lid to help cook the broccoli while the pasta boils and you prepare the sauce. Add cooked pasta and remaining ingredients to the pan. Add alfredo and toss until combined. I use red pepper flakes in a lot of dishes to cut the savoriness and add a kick to the dish.

Alfredo
4 oz unsalted butter
1 c. milk or cream
1 c. freshly grated parmigiano-reggiano
2-3 minced garlic cloves

In a small saucepan, add butter and garlic over medium- high heat. Lightly brown garlic and add milk/cream to pan. Use cream if you want a thicker sauce, however I had milk in the house (and by house I mean 700 sq.ft. apt) so that's what I used. Add cheese and whisk into butter and milk mixture. Whisk until cheese is combined into the sauce. Add alfredo to pasta and combine with all ingredients.

I'm pretty sure mincing garlic is my least favorite thing to do in the kitchen- besides cleaning. I use a garlic press, saves time and avoids large chunks (because usually I am not patient enough to get it completely minced).

What is your "go-to-pasta"? How would you have made this dish differently? I'd love to hear from you, and would LOVE it if you would become a member!

And by the way- didn't Maegan have some great posts?! If you didn't catch them, click on the following links- Beer Batted Fish, Veg Pot Pie


Thankssss!

Mary

Beer-Battered Fish and Chips

Happy St. Patrick's Day! 

This year, I decided to approach this favorited green-beer holiday in a new way -- by honoring my Irish forefathers with a homemade meal, straight from Dublin.

Originally, I had my eyes set on corned beef and cabbage. However, mere hours before dinner time I realized corned beef takes days to prepare due to the brining process. So, after some thought, I decided upon today's fried feature. Now, I'm sure you're thinking, "But Maegan, isn't fish and chips an English dish?" And to you I say, it sure is! But, such fried glory doesn't stop with just England. In fact, around the same time the dish became popular in Great Britain, an Italian immigrant sold the first "one and one" outside pubs in Dublin, making this meal the perfect accompaniment to your St. Patty's Day bar crawl.


Chips
2-3 medium potatoes, cut to preferred chip thickness
1 small bottle organic canola oil

Heat oil over medium heat in a heavy-weight, high-walled pan. I use a cast-iron dutch oven. Place a popcorn kernel in the oil; it will pop when the oil is ready for frying. Using a fry basket, begin to fry the potatoes in batches until golden brown. Remove from oil and drain on a paper towel. Reserve the frying oil for the fish.

Lightly season the chips with sea salt and fresh-cracked black pepper. I also added chopped dill and bourbon smoked paprika for zest.

Beer Batter

1 1/2 - 2 lbs pollack

3 c flour
1/2 tsp baking soda
1 tbsp Kosher salt
1 egg, beaten
10-12 oz smoked beer or porter
1/2 bunch fresh dill, chopped
pepper

In a large bowl, combine all the dry ingredients and spices. Using a whisk, slowly add the beer until the mixture is like a really thick soup.

While the oil reheats, clean and skin the fish and cut into 6-8 pieces. When choosing the fish for this dish, you want to look for a white, flaky fish such as pollack or haddock. Many stores will also sell cod; however, Atlantic cod is overfished, making it an unsustainable choice.

Drop the fish into the batter, coating the entire surface. Then slowly lower the fish into the hot oil. Fry in batches until golden brown. Remove from oil and drain on a paper towel.

Serve the fish and chips on newspaper with a wedge of lemon and tartar sauce. You can make a quick homemade tartar sauce by mixing together mayo and dill pickle relish. For added flavor, we also sprinkled on a 10-year aged apple cider vinegar... Yum!

Enjoy!

Maegan

Vegetable Pot Pie with an Aged Gouda and Basil Biscuit Crust

Today is one of my favorite nerd days of the year -- Pi day!

That's right, 3.14. And what better way to celebrate the calendar representation of this circular mathematical constant than with pie?! In this case, the best vegetable pot pie I've ever tasted, let alone created. 

When I decided to make this dish, it was after a late night at work so I wasn't up to the task of making my first-ever pie crust. Thus, I decided to improvise. I looked through my cookbooks until I stumbled upon the idea of using a biscuit crust in my Joy of Cooking: All About Vegetarian Cooking cookbook. 

I then decided to take this non-traditional crust one step further by adding basil and cheese. If you need a little arm-twisting to justify the extra calories, might I tell you that cheese is a source of an enzyme called tyrosine, which is a precursor to the neurotransmitters dopamine and norepinephrine. In case you don't have your copy of Grey's Anatomy handy, these are chemicals in the brain that promote positive mood. Meaning: cheese makes you happy! 

So go ahead, add some sunshine to your biscuit crust with a little aged gouda, or even smoked cheddar.

Vegetable Pot Pie Filling

1 onion, julienned

1 package mushrooms, cleaned and sliced

1 c snowpeas, halved

1 c cherry tomatoes, halved

1 serrano pepper, sliced

4 cloves garlic, minced

2 c stock (vegetable, mushroom, or chicken)

1 tbsp mushroom bouillon (I'm obsessed with Better Than Bouillon organic mushroom base) or soy sauce

1 c milk

1 tbsp butter

1/3 c flour

A few sprigs of fresh thyme

Salt & Pepper to taste 

Over medium heat, heat about a tablespoon of extra virgin olive oil in a medium saucepan. Add the onions and cook for 1-2 minutes. Then add the mushrooms and snowpeas. Cook for about 5 minutes, stirring occasionally. Next add the serrano pepper, tomatoes, and garlic and cook, stirring occasionally, until the mushrooms begin to look tender, about 5 more minutes. 

Meanwhile, combine the stock and milk in a bowl and whisk until combined.

Add the butter and flour to the vegetable mixture to make a roux. Slowly add the stock mixture to the vegetables, continuously whisking to help combine. 

Bring the sauce to a simmer, continuing to whisk, until it reaches the thickness of cream of mushroom soup. Stir in the mushroom bouillon or soy sauce and season with thyme, salt, and pepper. 

Remove from heat. Transfer to a medium-sized round casserole dish and set aside while you prepare the dough for the biscuit crust.

Aged Gouda and Basil Biscuit Crust

1 c Bisquick

1/3 c milk

1/3 c grated cheese

10 leaves basil, chiffonade

Preheat oven to 375°F.

In a large bowl, combine Bisquick, milk, cheese, and basil. Add more Bisquick or milk as needed until mixture becomes a soft dough. 

Roll dough into a ball and lightly sprinkle with flour. Using your hands or a rolling pin, roll out the dough to the size of your casserole dish. 

Settle the dough on top of the vegetable mixture in the casserole dish. Stab the dough with a fork a few times to allow steam to be released.

Place the pot pie on top of a cookie sheet on the top rack of the oven. The cookie sheet will catch any liquidy spillage from the pot pie--a technique we had to learn about the hard way! Bake the pot pie for about 15 minutes, or until the biscuit crust reaches a golden brown.

Spoon a piece of the biscuit crust onto each plate and generously cover with the soupy vegetable sauce (or just eat it straight out of the casserole dish like we did!) and ENJOY!

- Maegan

Kale and Dates Salad with Balsamic Vinaigrette

Today I would like to share with you my newest love-affair... KALE! Kale has so many nutritious benefits, it is super hearty and really delicious. I pack a salad for lunch most days, and previously used regular green leaf lettuce or spinach.  I would always find that my lettuce would wilt by the time lunch rolls around, due to the dressing or the toppings.  I even tried packing the dressing separate, but to no avail my salad would lack the freshness and crispness I desired. 

Then I was introduced to kale, and my lunch-life has changed. You can add dressing to kale in the morning and by the time lunch rolls around, your greens are just as crisp as it was 5 hours ago!

Kale is bitter so I try to always add a bit of sweetness in the form of a dried fruit- I used dates today. I also add beans and nuts for a crunch and protein.  Lastly I added tomatoes, red onion and shaved Parmesan cheese. 

Easy homemade balsamic vinaigrette!

Pass on the grocery store, preservative-packed salad dressing and create make your own! This simple recipe is super flexible and the basic ingredients are in any household- oil, vinegar, mustard, salt & pepper.

There is this fantastic shop near my house that has specialty oil and vinegar in all sorts of flavors- Old Town Oil, Chicago. I am currently using their 18 year aged balsamic vinegar. But any vinegar you have in the house will work great- Champagne vinegar, apple cider vinegar, ect. 

Other simple vinaigrette recipes will call for 2x the amount of oil to vinegar, however I love the taste of vinegar and therefore use the same ratio of oil to vinegar, plus it keeps the dressing healthier by adding less oil.

Ingredients

2 tbs vinegar

2 tbs oil

1 tsp mustard- I use dijon

Garlic powder, salt & pepper to taste

Combine mustard, vinegar and spices in a small bowl. Then slowly drizzle oil into mixture and wisk until  the oil is completely combined into the vinegar.

When preparing kale, be sure to cut out the tough ribs

Hope you enjoy this brown-bag special! Let me know how you like it!


Thanks-

Mary