Coq au Vinny Burgers With Portobello Mushrooms & Bacon Jam

Coq au Vin Burgers With Portobello Mushroom & Bacon Jam

Taking inspiration from Burgundy’s iconic stewed chicken, we’ve created a burger with the same flavors and Gallic spirit. It features a chicken patty boosted with mustard, shallots and thyme. Underneath, we’ve got a sweet-sour condiment of bacon, onions and red wine. And it’s all tied together with grilled portobellos and a rich brioche bun. 

Ingredients:

Bacon Jam
1 tbsp (15 mL) canola oil
1/2 lb (225 g) double-smoked slab bacon, rind removed, cut into 1/4-inch (5-mm) dice
1 very large red onion, 12 to 14 oz (340 to 395 g), cut into 1/2-inch (1-cm) dice
1/4 cup (60 mL) brandy
1 cup (250 mL) dry, fruity red wine, such as Gamay or Pinot Noir
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) red wine vinegar
Salt and freshly ground pepper to taste
Patties:
1 large egg
2 tsp (10 mL) grainy mustard
1 lb (455 g) ground chicken (dark meat)
1/4 lb (115 g) bacon, about four slices, finely chopped
1/4 cup (60 mL) fine dry bread crumbs
1 shallot, finely chopped
1 1/2 tsp (7 mL) finely chopped thyme
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
Canola oil for forming
Assembling Directions
2 portobello mushrooms, about 4 oz (115 g) each, stems removed
Extra virgin olive oil for drizzling and brushing
Salt and freshly ground pepper to taste
4 brioche hamburger buns, split
Handful of washed frisée (optional)

Directions:
For the bacon jam, heat oil in a medium frying pan over medium-high heat. When hot, reduce heat to medium and add bacon. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer bacon with a slotted spoon to plate lined with paper towel.

Drain off all but 2 tbsp (30 mL) fat from pan, saving excess for another use. Add onions to pan. Cook, stirring occasionally, until lightly brown and tender, about 12 minutes. Add brandy. Cook until evaporated, about 30 seconds. Add reserved bacon and red wine. Raise heat to medium-high. Cook, stirring occasionally, until liquid is syrupy, about 5 minutes. Stir in sugar and vinegar. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until onions are soft and liquid is a thick syrup, about 15 minutes. Season with salt—you won’t need much—and pepper. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 5 days or freeze up to 3 months.

For the patties, lightly beat egg and mustard in a large mixing bowl. Add chicken, bacon, bread crumbs, shallot, thyme, salt and pepper. Mix thoroughly. Divide into four even balls. Using well-oiled hands, form balls into patties slightly larger than buns. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 day.

Preheat one side of grill to medium and other side to medium-high. Place mushrooms on a baking sheet. Drizzle gill side and brush domed side with olive oil. Season with salt and pepper.

Clean and oil grate. On medium side of grill, grill mushrooms, gill sides down, for 6 minutes. Flip and cook until lightly charred and tender, about 6 minutes more. Transfer to a cutting board and slice on a sharp bias.

While mushrooms are cooking, grill patties on medium-high side until cooked through— an instant-read thermometer inserted in centres should read 165°F (74°C)—about 6 minutes per side.

When patties are close to being done, grill cut sides of buns until lightly toasted if desired, about 30 seconds. Spread bun bottoms generously with bacon jam, saving rest for another use. Top with patties then divide sliced portobellos overtop. Top with frisée, if using, cover with bun tops and serve immediately.  Serves 4 

Placki Ziemmiaccxane ~. Polish Potato Pancakes

Placki Ziemniaczane (Polish Potato Pancakes)

Golden, crispy and full of flavor, these traditional Polish potato pancakes make the perfect savory snack to enjoy with one of the country’s excellent crisp lagers. The pancakes can also be made slightly smaller and served as an appetizer or side for a main course.

Ingredients:

4 oz (115 g) sliced bacon, about 6 slices
4 medium-size russet potatoes, about 2 lbs (905 g) total
1/4 cup (60 mL) finely grated white onion
2 eggs
2 tbsp (30 mL) all-purpose flour
Kosher salt and black pepper to taste
Canola oil for frying
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely sliced green onion

Directions:

Preheat oven to 400°F (204°C).

Place bacon on parchment-lined baking tray and bake until well-browned and crisp, about 10 to 12 minutes. Remove from oven and transfer to plate or tray lined with paper towel. Allow to cool to room temperature. Crumble into small bits. Set aside.

Peel and finely grate potatoes. Transfer to double layer of cheesecloth or clean tea towel and wring out as much liquid as possible, reserving liquid. Transfer potatoes to large mixing bowl. Allow reserved liquid to sit for 2 minutes, then pour out (a layer of white potato starch should remain at bottom of bowl). Add potato starch to grated potato along with grated onion, eggs and flour. Season to taste with salt and pepper.

In a large frying pan, heat 1/4-inch (5-mm) layer of oil over medium-high heat until shimmering. Reduce heat to medium. Being careful not to overcrowd the pan, add 1/4-cup (60-mL) spoonfuls of potato mix to the pan and flatten with metal spatula. Fry until golden brown on first side, about 2 to 3 minutes. Carefully turn pancakes over and cook until golden brown and crisp, about 2 to 3 minutes more.

Reduce oven temperature to 200°F (93°C).

Transfer pancakes to tray lined with wire rack and keep warm in oven while repeating the process to cook remaining mix. Serve immediately topped with dollops of sour cream, sliced green onion and bacon bits.

Makes about 16 pancakes; serves 6 to 8

Sauerkraut Soup

Sauerkraut soup, also known as Sauerkrautsuppe, is a traditional German dish. Here's a simple recipe to make a delicious sauerkraut soup:
Ingredients:
1 medium onion, chopped
2 cloves of garlic, minced
1 cup sauerkraut, drained and rinsed
1 medium potato, peeled and diced
1/2 pound bacon or sausage, diced
4 cups vegetable or chicken broth
1/2 cup heavy cream or sour cream (optional)
Salt and pepper to taste
Fresh parsley or caraway seeds for garnish
Directions:
In a large pot, cook the diced bacon or sausage over medium heat until browned.

Add the chopped onion and cook until softened.

Add the minced garlic and cook for another minute.

Add the sauerkraut, potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the potato is tender.

Use an immersion blender to puree some or all of the soup, depending on your desired consistency.

Stir in the heavy cream or sour cream, if using.

Serve hot, garnished with fresh parsley or caraway seeds.

Dandelion Greens Salad

Dandelion Greens Salad

Dandelion Greens are a Spring Tonic and March 19 is the day I traditionally dig up the greens.  Highly rated for containing iron as well as other nutrients, they do make a tasty dish.  Dandelions are best chosen in tall grass or deep leaves prior to developing buds.  Once the greens develop buds they are bitter.  If the area was spayed with herbicide, do not use the dandelions.  My recipe is identical to Rachael Burkholder's owner of the Amish Fabric Shop, Country Fabrics.  I add boiled potatoes to my dish. 

Ingredients:
4 cups dandelion greens, cleaned and picked over
2 hard boiled eggs
3 slices bacon, chopped and fried crisp
Dressing:
Remove bacon from the drippings to make dressing. Use the bacon grease.
Stir until we blended. 1 egg, 4 teaspoons vinegar, 1 cup water or milk. Add: 1 1/2 teaspoons flour, 1 teaspoons salt, 2 teaspoons sugar

Stir until well blended, cook until thickened. Cool slightly and pour over greens, egg and bacon and toss. It is delicious!

This is a recipe I learned early in my marriage in the 1960's. My version added boiled cubed potatoes.

Linsen Mit Spätzle ~ Lentils With Spätzle

Linsem mit Spätzle

Lentils With Spätzle

A real German comfort food, Lentils With Spatzle. The combination 

of vinegar and just a touch of sugar gives it its famous sweet-sour flavor balance. Coupled with smoky bacon and flavorful veggies, it's served over Spätzle and often with a sausage for a favorite comfort dish throughout southern Germany.

Ingredients:

5 slices thick bacon, diced

1 large yellow onion, finely diced

t tablespoon butter,

1 carrot, finely diced

1 leek finely chopped, and thoroughly rinsed and drained

1 pound dried brown lentils

7 cups beef broth 

1 bay leaf

1 teaspoon salt, 

1/4 teaspoon ground black pepper

1 teaspoon white sugar

1/4 cup white vinegar

3 tablespoons chopped parsley

Homemade or purchased spatzle

Directions:

Cook the bacon over medium high heat until done (for best flavor do not drain the grease).  Add the onions and cook until Translucent, 5 to 7 minutes.Add the butter, carrots, and leeks, cook 5 minutes.

Add the lentils, broth, bay leaf, salt, pepper, and sugar, and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 40 minutes.  Add the vinegar and parsley and simmer for 3-4 minutes.  If too thick for your taste, add a little extra beef broth.  Add more salt, pepper,  sugar, and vinegar to taste.

Sprinkle over spatzle.  Commonly served with sausage.

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Smashed Potatoes With Bacon And Appenzeller

                                                       

     Smashed Potatoes With 

                                        Bacon And Appenzeller
Crispy smashed potatoes go from being a side to a starter with the help of smoky braised bacon and robust Alpine cheese—it’s like a mash-up of Swiss raclette and a loaded baked potato. Be careful when buying potatoes as some of the bagged mini potatoes are too small for this dish. Save the bacon braising liquid to use in coq au vin or mushroom risotto.

Ingredients
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions: 
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.

Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.

Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.

Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).

Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.

While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.

When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites

Oxtail Soup

 

Oxtail Soup

Just the thought of a bowl of Oxtail Soup makes me salivate.  Recalling my childhood, I was blessed with a mother's great culinary skills.  She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!

Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into      1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut       lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard
Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Ingredients

• 3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed

• 1 3/4 teaspoons kosher salt, divided, plus more to taste

• 1 1/4 teaspoons black pepper, divided plus more to taste

• 1/3 cup all-purpose flour

• 2 tablespoons canola oil

• 6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2-in. pieces

• 1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges

• 1 1/2 cups sliced carrots

• 1 cup sliced celery

• 6 garlic cloves, finely chopped

• 1/2 cup dry red wine

• 1 tablespoon sherry vinegar

• 8 cups best-quality lower-sodium beef broth

• 3 ounces uncooked wide egg noodles(about 1 2/3 cups)

• 1 cup frozen pearl onions

• 2 teaspoons finely chopped fresh rosemary

• 2 teaspoons Dijon mustard

Directions

Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.

2. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.

3. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.

4. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
   

5. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Betty's Classic Salad

 

Betty's Salad

Betty's Salad was entered into the Holiday Inn International Competition in London for Holiday Inn Restaurant's Recipe Contest winning 1st place for salads. The Timko's owned and managed the Perrysburg Holiday Inn.  The restaurant named The Wooden Indian and later became Soup and Such. The restaurant is no longer owned by the late Timko's and serves a heavy truck traffic. The recipe as typed here is exactly the ingredients of Betty's original recipe. The addition of water chestnuts came from elsewhere not Betty Timko.  Betty's Salad Dressing is still available in Toledo area Food Stores. 

Ingredients
5 ounces Baby Spinach, stems removed
6 hard-boiled eggs, diced
8 ounces fresh bean sprouts (or half a can, well-drained, if fresh are not available)
1 lb bacon, cooked and crumbled.  Never back bits.

Betty’s Classic Dressing

1 cup oil
3/4 cup sugar
1/4 teaspoon salt
1/3 cup catsup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 small onion, fine dice
Directions:
Layer all salad ingredients in the order posted. Mix dressing ingredients – chill for approximately 1 hour to blend. Drizzle over the salad when ready to serve. Enjoy!

Fresh Corn Carbonara 5*****

Fresh Corn Carbonara

A raw creamed corn sauce takes the place of the traditional eggs in this silky summer-fresh "carbonara."  This is a 5***** dish!
Ingredients:
12 ounces spaghetti or linguine
Kosher salt
6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves, coarsely chopped, divided

Directions
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). 

Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides.   Freeze the cobs for later use for adding flavor broth or stock 

Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.

Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.

Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.    Serves 4

Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Bacon Wrapped Brussels Sprouts

Bacon-Wrapped Brussels Sprouts

Seafood has become so expensive that beloved bacon-wrapped scallops have been eliminated from many people’s budgets. However, if you swap the bivalves for Brussels sprouts—a natural with bacon—you’ve got a tasty hors d’oeuvre destined to become a new holiday tradition. For an easy dip, you could serve them with bottled blue cheese dressing. Makes 24
Ingredients:
12 slices bacon (not thick-cut), halved lengthwise
24 Brussels sprouts, trimmed
24 toothpicks
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper to taste
2 tsp (10 mL) coarsely chopped rosemary
2 tbsp (30 mL) honey
1 tbsp (15 mL) white or red wine vinegar
2 tbsp (30 mL) water

Directions:
Preheat oven to 400°F (204°C).

Working one at a time, wrap a piece of bacon around a Brussels sprout, secure with toothpick and place in a casserole dish just large enough to hold all wrapped sprouts snugly. Repeat with remaining bacon and Brussels sprouts. Drizzle with olive oil. Season lightly with salt and generously with pepper.

Bake for 20 minutes. Remove from oven and gently loosen with a spatula. Sprinkle with rosemary and drizzle in honey, vinegar and 2 tbsp (30 mL) water. Bake until sprouts are tender and bacon is crisp, about 20 minutes more.

Remove from oven. Using a pastry brush, brush sprouts with liquid in pan. Let sit for 10 minutes—they will be very hot—before serving. Remove toothpicks, if desired.

Bacon-Ranch Cheesy Pull-Apart Bread

  

Bacon-Ranch Cheesy Pull-Apart Bread

Transform Pillsbury biscuits into cheesy, bacon-flecked pull-aparts with just five ingredients and 15 minutes prep.
Ingredients
1 can (16.3 oz) refrigerated Pillsbury Grands! Southern Homestyle
   Original Biscuits (8 count)
5 tablespoons butter, melted
2 tablespoons ranch dressing seasoning mix
1 cup shredded mozzarella cheese (4 oz)
1/2 cup chopped cooked bacon

Directions:

Heat oven to 350*F

Spray a 9" deep dish pie plate with cooking spray.  Set aside.

Separate 1 can (16 oz.)  Pillsbury Grands TM Souyhern Homestyle into eight biscuits each cut into quarters.  Place biscuit quarters in a medium bowl.

Pour 5 tablespoons melted butter over biscuits. Stir to coat. Add 2 tablespoons ranch dressing and seasoning mix, 1 cup shredded mozzarella cheese (4 oz) and 1/2 cup chopped cooked bacon. Gently stir to coat biscuits. Pour into pie plate; arrange in one even layer.

Bake 20 to 25 minutes until biscuits are golden brown and cooked through.  Serve warn.

Tips from the Pillsbury Kitchens
Tip 1  Replace mozzarella cheese with Cheddar for a different flavor!
Tip 2  Serve with marinara sauce and ranch dressing.

The 3 X 2 Smash Burger

                                    The 3 X 2 Smash Burger
 The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers.  Serves 2 

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve.  Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger.  Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.

Impossible Quiche

Impossible Quiche 

This is my all time favorite Quiche especially when I have company.

Ingredients:
1 1/2 cups milk
1/2 cup butter, melted
1 tablespoon onion chopped
1 cup Bisquick, recipe follows*
3 eggs
1 cup grated Swiss Cheese
1/2 cup diced bacon, fried and divided
2 Tablespoons parsley
2 dashed Tabasco sauce

Directions:

With a fork, whip eggs until well mixed, add milk, and melted and cooled butter, and Bisquick.  Mix well.  Add remaining ingredients except cheese and bacon.  Grease Quiche dish and add a layer of bacon and next layer Swiss Cheese.  Pour mixture over the base.

Bake 40 minutes at 400*F

Homemade Bisquick

9 cups sifted flour

1/3 cup double-action baking powder

1 Tablespoon salt

1/4 cup sugar

2 cups shortening (which does not require refrigeration)

For a smaller manageable amount

4 1/2 cups sifted flour

1/6 cup double-action baking powder,  (2 tablespoons +2 teaspoons)

1 1/2 teaspoons salt

1/8 cup sugar (2 tablespoons)

1 cup shortening

 Directions:

Sift dry ingredients together: cut in shortening.  If lard is used, the mixture should be refrigerated but decrease lard to 1 2/3 cup in full recipe or for the smaller amount use 3/4 cup plus 1 tablespoon.

French Flageolet Beans. ~ Rancho Gordo

French Flageolet Beans

Our daughter Barbara, whom I respect as one of the best cooks I know, is very creative with a heart healthy vegan diet and tasty approach to nutrition.  She introduced me to organic beans a couple of years ago.  My first thought was that dried beans at the the grocery store had a difference in cost and was the difference necessary.  Oh yes!  One comparative taste and you will be on her bandwagon!  I have yet to prepare a recipe using the Rancho Gordo Beans without exceeded expectations.   I am off to the store for my bacon and fennel.  P.S. I am not vegan.  If you are vegan omit the bacon from recipe for maybe mushrooms.  This recipe serves 6 to 8.

Ingredients
1 pound dried flageolet beans
2 tablespoons good olive oil
4 ounces bacon, diced
2 cups medium-diced yellow onion (2 onions)
2 cups medium-diced fennel, trimmed and cored
2 carrots, scrubbed and medium-diced
4 teaspoons minced garlic (4 cloves)
2 cups canned beef or vegetable broth
2 bay leaves
1 large sprig fresh rosemary
Kosher salt and freshly ground black pepper

Directions:
The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. 

Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.

Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. 

Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

Creamy Cauliflower With Cheese And Bacon

Creamy Cauliflower With Cheese and Bacon

Fabulous side dish worthy of company! So simple, yet so very tasty. This is a pretty side dish with plenty of lovely color.

Ingredients:

4 cups cauliflower florets (1 L)

Cheese Sauce

4 oz cream cheese (125 g)

2/3 cup (150 ml) Monterey or Cheddar cheese

3 tbsp butter (45 mL)
1/3 cup low-carb milk, almond milk OR (75 mL) whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)

1/8 tsp white pepper (0.5 mL)

Directions:

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  Add extra water if necessary 1 tablespoon (15 mL) at a time.

Topping:

2/3 cup grated sharp Cheddar cheese (150 mL)

4 slices cooked bacon, chopped

2 tbsp chopped, fresh parsley (30 mL) 

Directions

Preheat oven to 350°F (180°C).  

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.  

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing).  Place cauliflower in 2-qt (2 L) shallow casserole dish. 

Topping:  In small bowl combine 2/3  cup (150 mL) grated Cheddar cheese, bacon and parsley.  Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly.  You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield:  6 servings