Wednesday, December 16, 2009

Lamb & Beef Burger with Cheddar and Caper Remoulade and Cauliflower Soup with Pecorino Romano and Truffle Oil

Mr. AT and I are officially homeowners! We closed yesterday and are now fully in the throes of doing some work on the house and packing up our current place. That means are apartment is a total wreck, but we’ve left out cooking supplies for now because closing on a house also means we’ve emptied out our bank accounts, so saving money is a must.

Yesterday was gloomy and hectic, so I thought we needed a tasty, hearty meal to comfort us. First up was my famous Cauliflower Soup. Granted it’s really Bon Appetit’s famous soup, but I’ve made it enough times by now to claim it as part of the permanent Adventurous Tastes repertoire!

This is not diet food, nor is it vegetarian, but it is damn good! Enough cream, cheese and bacon, and anything is pretty good, right? What I love about it is it tastes very similar to a potato soup minus all the starchy carbs. Alas, I realized at the last minute that our truffle oil had gone bad, so we missed out on one of my favorite parts of the dish, but even without the hint of truffle, it’s beyond rich and creamy and so full of flavor. Yum!

The burgers were super simple and delish too. Lamb makes everything better methinks, and the remoulade is easy to make and full of flavor. These burgers tasted oh so good and paired well with an Alexander Valley Cab. I used ground sirloin instead of lean ground beef for extra richness. Yum!

Cauliflower Soup with Pecorino Romano and Truffle Oil

Bon Appétit
January 2007

Carolynn Angle
The Standard Tap

Yield: Makes 6 servings

Ingredients

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups (or more) low-salt chicken broth
1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
1/2 cup heavy whipping cream
White or black truffle oil (for drizzling)

Preparation

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper.

Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

P1050060

Beef-and-Lamb Burgers with Cheddar and Caper Remoulade

Food & Wine Magzine

June 200Recipe by Nick Fauchald

Ingredients
  1. 4 cornichons, coarsely chopped
  2. 3 tablespoons parsley leaves, coarsely chopped
  3. 2 teaspoons drained capers
  4. 1 garlic clove
  5. 1/2 cup mayonnaise
  6. 1 tablespoon whole-grain mustard
  7. 3/4 pound ground beef, preferably 80 percent lean
  8. 1/2 pound ground lamb
  9. Kosher salt and freshly ground black pepper
  10. 4 English muffins, split
  11. 4 thin slices of aged cheddar, preferably farmhouse
  12. Tomato slices and thinly sliced English cucumber, for garnish (optional)
Directions
  1. Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.
  2. In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. Season the burgers with salt and pepper.
  3. Grill the English muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.
  4. Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted English muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.
Make Ahead
The caper remoulade can be refrigerated in an airtight container for up to 3 days.

200806-r-beef-lamb-burger
© Tina Rupp

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