Sunday, 28 February 2010

Booze is the Answer!

I forget the question.

Oh yeah, have you ever made ice cream that turns into an unscoopable solid in the freezer? I have learned, from the master of ice cream (and booze!), David Lebovitz, that a little booze in the mix keeps the custard from getting too hard in the freezer.
Also it gives the ice cream a nice grown-up flavour and just a hint of naughtiness.

In Lebovitz's Tiramisu Ice Cream, a full two cups of mascarpone cheese (I used my homemade mascarpone) is mixed with half and half cream, sugar, a pinch of salt, brandy and a full quarter cup of Kahlua. This is some rich stuff my friends, a little goes a long way.

The ice cream is churned and layered with homemade mocha ripple for an even more decadent confection.
Click here for the full recipes.
All that booze, more than his usual recipes, keeps this a soft and sensual treat - prone to quick melting under a hot light - so take any pictures quickly!


Saturday, 27 February 2010

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing

That Bobby, he knows big flavour.
This is Bobby Flay's spin on a classic niçoise salad, adding his signature South Western flavours for a delicious and reasonably healthy dinner salad.
Ever since I made Julia Child's version of this composed salad in the summer I have been looking forward to trying it again, Bobby doesn't disappoint!
Serve this with a crisp white wine and a loaf of crackly-crusted French bread for a delicious dinner.

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing
adapted from Bobby Flay, Mesa Cookbook

This salad is perfect for lunch or a light dinner. I've taken some of the elements that make the classic niçiose salad so satisfying - olives, capers, eggs, potatoes- and mixed them up with salmon as opposed to tuna, deviling the eggs is an especially decadent touch. Bobby Flay

Ingredients
Kosher salt
1 tbsp black peppercorns
2 tbsp fresh lemon juice
12 sprigs fresh flat-leaf parsley
1 1/2 lbs salmon fillet, skin removed
1/4 cup Kalamata olives, pitted and coarsely chopped
3 green onions, white and green parts, thinly sliced
2 tbsp capers, drained
3 tbsp finely chopped fresh cilantro
Smoked Chile Dressing* below
3 medium red potatoes (about 1 lb, scrubbed)
Red Chile-Spiked Deviled Eggs* below

1. Combine 4 cups of water, 1 tbsp of salt, the peppercorns, lemon juice, and parsley in a 9-inch high-sided sauté pan or shallow pot and bring to a simmer over medium heat. Place the salmon in the pan, cover, and simmer until just cooked through, about 15 minutes. Remove with a slotted spoon to a plate and let cool slightly.

2. Using a fork, flake the salmon into bite-sized pieces and place in a large bowl. Fold in the olives, green onions, capers, chopped cilantro, and 1/2 cup of the smoked chile dressing and stir until combined; season with salt. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

3. Put the potatoes in a medium saucepan of salted cold water and bring to a boil over high heat. Cook until tender when pierced with a knife, 12-15 minutes. Drain, set aside to cool slightly, and slice 1/4 inch thick.

4. To serve, mound the salad in the center of 4 dinner plates. Arrange the potato slices and deviled eggs around the perimeter of the plates and drizzle everything with the remaining 1/2 cup dressing.

*I added steamed sugar snap peas which gave a lovely freshness and crunch factor to the composed salad.

Red Chile-Spike Deviled Eggs

Ingredients
6 large eggs
1/4 cup prepared mayonnaise
2 tsp chipotle purée
2 tsp ancho chile powder, plus extra for garnish
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

1. Put the eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Bring just to a boil over high heat, then turn off the heat, cover the pot, and let sit for 15 minutes.

2. Drain the eggs and run under cold water to cool. Remove the shell from each egg. Slice each egg in half lengthwise and carefully remove each yolk. Place the yolks in a medium bowl and mash with a fork. Add the mayonnaise, chipotle purée, ancho powder, chives, and cilantro and stir until combined; season with salt and pepper.

3. Carefully spoon the mixture back into the egg white halves. These can be made up to 8 hours in advance. Dust with ancho powder before serving.

Smoked Chile Dressing

Ingredients
1/4 cup red wine vinegar
1 clove garlic, coarsely chopped
2 tbsp chopped red onion
1 tbsp chipotle chile purée
1 tbsp honey
1 tsp kosher salt
3/4 canola oil

Combine the vinegar, garlic, onion, chipotle purée, honey, and salt in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. This can be made up to 1 day in advance and refrigerated.

Poached Salmon Salad with Warm Potatoes, Red Chile-Spiked Deviled Eggs, and Smoked Chile Dressing for Souper Sundays, a celebration of all things soup, salad, and sammies!
SouperSundays

Thursday, 25 February 2010

Further Adventures in Cheese - Paneer!

Paneer is a fresh, simple cheese that can be made in any kitchen.
You start off much like homemade ricotta or queso blanco or farmer's cheese, adding an acid to a tempered pot of milk and straining - only with paneer the resulting curds are weighted and pressed until as much of the liquid as possible is drained from the cheese. It is then able to be pan-fried and added to delicious dishes, many of the classics involving greens. Perhaps the most famous in Western restaurants is Palak Paneer - sautéed spinach with paneer and glorious Indian spices.

Cumin Paneer
200 Easy Homemade Cheese Recipes
This is a little more crumbly than store bought, but delicious! I like this one as it has cumin and salt for a more flavourful cheese. I think I might add even more salt next time and maybe some nigella seeds.

Ingredients
4 quarts whole milk
1/2 tsp cumin seeds
2 tsp salt
4 tbsp freshly squeezed lemon juice, approx.

Directions
1. Sterilize all equipment. In a large stainless-steel pot over low heat, combine milk, cumin seeds and salt. Slowly bring to a boil; boil for 2 to 3 minutes, stirring gently the whole time to prevent scorching. Remove from heat.

2. Add lemon juice. Continue to stir milk until milk curdles and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.

3. Pour contents of pot into a cloth-lined colander. Twist curds in the cloth to remove as much of the moisture as possible.

4. Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. weight on top. Place in the refrigerator overnight.

5. Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 2 weeks.

*I am much too absent-minded to watch over a pot of milk. I use my slow cooker on high, lidded, with a probe thermometer in it - alarm set for 190f. It takes longer but you don't have to think about it.
*I let mine sit 2 days, and then pressed it even further between two cutting boards for a few moments, with me sitting on top!

Palak Paneer
From 660 Curries, Raghavan Iyer
This is incredibly delicious, and this book has never let me down.

Ingredients
1 small red onion, coarsely chopped
4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)
2 tbsp canola oil
1 tsp cumin seeds
½ tsp fennel seeds
2 dried red Thai or cayenne chiles, stems removed
1 tbsp coriander seeds, ground
1½ tsp coarse kosher or sea salt
½ tsp cayenne (ground red pepper)
¼ tsp ground turmeric
1 large tomato, cored and finely chopped (I used halved grape tomatoes)
1½ lbs fresh spinach leaves, well rinsed (I used frozen, thawed and drained)
1¼ lbs paneer, cut into 1 inch cubes and pan fried in ¼ cup veg oil until browned
½ cup thick yogurt

Directions
1. Combine the onion and ginger in a food processor, and pulse until minced.

2. Heat the oil in a large saucepan over medium-high heat. Sprinkle in the cumin seeds, fennel seeds, and chiles. Cook until they sizzle, turn reddish brown, and smell nutty-pungent, 10-15 seconds. Immediately add the minced blend and stir-fry until the onion is light brown around the edges, 5-7 minutes.

3. Stir in the coriander, salt, cayenne and turmeric, and cook the spices without burning them (thanks to the cushioning from the onion medley), 10-15 seconds. Add the tomato and cook, uncovered, stirring occasionally, until it softens but is still chunky, about 3 minutes.

4. Add the spinach, in batches if it won’t all fit, stirring until it is wilted, 4-6 minutes. Once all the spinach has wilted, the water it releases will deglaze the pan.

5. Stir in the paneer, cover the skillet, and simmer, stirring occasionally, until the cheese is warmed through, 2-3 minutes.

6. Remove the skillet from the heat and fold in the yogurt. Remove chiles if you wish.

7. Serve immediately.

So, have I convinced you to try making cheese at home? I hope so! Feel free to join us at Forging Fromage for some cheesy fun.
forgingfromagebutton2

Wednesday, 24 February 2010

Veal Chop Milanese with Arugula Salad served on a bed of Soft Polenta with Mascarpone

Oh my goodness. Run, don't walk, to your nearest market and buy all the ingredients that you need to make this dish. This is the perfect show-how-much-you-love-him/her dish.
The veal is tender on the inside and crunchy on the outside, the polenta is a soft and golden sensual pleasure, and the arugula salad is bright, bold and lemony to balance the richness of the plate. Outstanding.

Soft Polenta with Mascarpone
Michael Symon, Food Network.com

Ingredients
2 tablespoons butter
1/2 cups minced onion
1 clove minced garlic
4 cups chicken stock *I needed more, have extra on hand
2 cups polenta (recommended: Anson Mills) *I just had cornmeal, which was fine but cooked a little quicker
4 ounces mascarpone* I made my own
1/4 cup grated Parmesan
4 tablespoons butter
Salt

Directions
In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly.
Remove from heat and whisk in cheese and butter, and season with salt and serve.

I made the whole polenta recipe - my first! - and the leftovers were beautifully soft and creamy and heated up well the next couple of days. I borrowed a brilliant idea from my friend and fellow blogger Joanne and served some hot creamy polenta with a sunny side up egg on top and a side of roasted asparagus for a decadent breakie. Thanks Joanne!

Veal Chop Milanese with Arugula Salad
From Michael Symon’s Live to Cook
as found on the Amazon.com website cookbook review page

This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon

Ingredients
4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)

Directions

Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.

Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.

Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.

In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.

Add the arugula, tomatoes, and basil to the dressing and gently toss together.

To serve, place a veal chop in the center of each plate and top with salad.

I cut the veal portions in half, but not the salad. This was perfect for the two of us.

Veal Chop Milanese with Arugula Salad served on a bed of Soft Polenta with Mascarpone. Cooking through Michael Symon's Live to Cook with Ashlee Wetherington of A Year in the Kitchen check out her blog on Sunday for the delicious round-up.

Catching Up with the BBA

Catching up on baking through Peter Reinhart's Bread Baker's Apprentice, I have the Poilâne-Style High Extraction Miche (above and below) and the Sourdough Pumpernickel Rye (in the second half of the post).
The miche is his one of the signature loaves, to be sure, it graces the front cover of The Bread Baker's Apprentice and we have done our best to mimic that cover. Not bad, eh? The one lurking behind is the funny shaped one, as I only have two brotforms, one round and one oval, and the breads don't fit on the stone together unless I shove the round one over a bit. Bread baking can be a brutal business.

I took Peter up on his suggestion of adding a little bread flour instead of sifting the bran out of the whole wheat. I also spiked the dough with a pinch of yeast to make sure it wasn't too dense, and baked it into two loaves rather than one giant one.
The results were absolutely delicious. Such a chewy and satisfying bread - tangy and with a thick crunchy crust. Very much a winner.

Directions for the Poilâne-Style High Extraction Miche can be found here.


Puppies Bake Bread!
This instructive video was posted recently on The Fresh Loaf. Enjoy!


Sourdough Pumpernickel Rye

Also tasty was this pumpernickel rye, a mixed bread of sourdough and yeast. It gets its characteristic colour from cocoa powder, and you can actually taste it in the bread. A very tasty bread indeed.. but I did love the miche more.

Directions for the Sourdough Pumpernickel Rye can be found here.

As you might imagine, we have been eating a lot of sandwiches lately. I now have nine breads to go before I finish baking all of the breads in the BBA - the countdown is on the left hand side bar. Other people are finished, or almost finished, and many are still happily baking away at their own speed. I have definitely picked up pace now that I am so close to finishing. The preferment for the next bread is bubbling away and I am wondering what the heck I am going to do when I am done the book!


These breads have been Yeastspotted!


Tuesday, 23 February 2010

Cookbook Review: Everyday Food - Fresh Flavor Fast

From the Kitchens of Martha Stewart Living
Everyday Food
Fresh Flavor Fast

250 easy, delicious recipes for any time of day
softcover, 384 pages

This book was a joy to review. The recipes are simple, healthy and straightforward with no hard-to-find ingredients or fussy steps to getting dinner on the table. There is a great variety of recipes in the book, arranged by type of meal rather than by seasons. From breakfast to dessert, the emphasis is on making good, fresh meals at home for good value without sacrificing flavour.
Nothing is too "out-there", these are recipes you can confidently feed your friends or family, even on a weeknight. Maybe especially on a weeknight, as most of the recipes can be made with fairly easy prep-time.

So, what recipes did I test?

Starting with the Breakfast chapter, I made the Walnut and Dried-Fruit Granola. I am no stranger to homemade granola, but was intrigued by the use of condensed apple juice as the bulk of the sweetener for this classic breakfast dish. I also appreciated that it was made in a baking dish, rather than a sheet pan, so I ended up with a delicious, mildly sweet granola with no burnt bits. My favourite way to eat granola? Mixed with plain Greek yogurt and chopped fresh fruit. A great way to start the day.

I could not resist making this Pan Bagnat from the Sandwiches, Burgers and Pizzas chapter. It is insanely huge. And I couldn't resist showing you a split screen view. That whole sammie on the bottom is bigger than my head. Using my homemade NY rye from the BBA, (go ahead and use store-bought bread!) the sandwich is layered with tapenade, Italian tuna, eggs, fresh basil leaves, marinated onions and cucumbers. Pressed and refrigerated overnight, it is a delectable treat for the next day. Perfect for a game day, you'll get 8 wedges from it - I loved it paired with salt and vinegar kettle chips - my weakness.

From the Main Courses chapter, I made the very healthy Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado.
First of all, I know, those are sugar snap peas. I couldn't find snow peas but sugar snaps are kissing cousins to the snow and equally delicious.
This was a delightful and healthy dinner, made especially easy as I made the brown rice in my rice cooker (love that machine!). A layer of fluffy brown rice, then the sautéed shrimp, ginger and snow peas, topped with fresh cubed avocado and drizzled with a delicious citrus-Asian sauce. Yum!

And one of my all-time favourite pasta dishes from the Pasta chapter, Spaghetti Puttanesca. I can't resist the classic pairing of anchovies, capers, red pepper flakes and Kalamata olives. Nothing out of the ordinary in this recipe, just simple and delicious. They do commit one sin though - somebody has decided to put the word "optional" beside the anchovies! Anchovies are not optional in a puttanesca, in my opinion, they are pivotal. Ok, speech over.

From the Desserts chapter, I made Hazelnut Espresso Cookies for my coffee-loving husband. These are delicious crisp and nutty cookies with an adult flavour. The instant espresso powder gives a deep and earthy coffee flavour. As I was just baking for the two of us, I was happy that the recipe divided easily too.

And lastly, also from the Desserts chapter, I made Creamy Lemon Squares for my daughter. She has a weakness for them and the last batch I made for her traveled to Cuba with her and her friends. Shhh, don't tell airport security.
We loved the sharp lemony flavour that these had. They were a little messy, I don't know if that is something I did or the way they are supposed to be. No matter, they tasted wonderful regardless. I love bold lemon flavour.


In conclusion, I find Fresh Flavors Fast to be an excellent cookbook for a working couple, single, or small family. The recipes are simple and varied and tasty and easily divided or multiplied depending on how many are in your household. Some of the chapters that I didn't sample from include - Appetizers, Salads, Soups and Stews, and Side Dishes. In the back of the book there are also sections on Tips and Techniques, Basic Recipes, Cook's Guide, and Nutritional Information.

For the accomplished and daring chef, this isn't the book that will push your boundaries, but for the everyday busy person it is a great tool for getting good flavour, variety and nutrition on the table in good time.

Monday, 22 February 2010

Vegetarian Chili with Cornbread Topping

In celebration of all things grains, I made a vegetarian chili with a cornbread topping this week from Nigella Lawson's Feast.
I am a sucker for any stew, pot pie or casserole with a baked-on lid.
Now, I am generally an in-the-moment chili maker, I like to adjust as I go along. I made this recipe, cut in half, using a large can of diced tomatoes (28oz) and a large can of kidney beans (14oz). No water, just a splash of beer when needed. Nowhere does the recipe mention salt. You need salt when you cook if you want to have flavour. Add salt as necessary. Kosher or sea salt preferably. What is with people publishing recipes without salt? They are not fooling anyone. Okay, lecture over.
I also doubled the seasoning and added a chipotle pepper and spoonful of adobo. I like big flavour in my chili. Definitely adjust to your liking as you go along.
I do love the red lentils in there, and the cardamom in the chili - very nice. The cinnamon in the cornbread is really good too - I love the subtle accent it lent the dish. Another winner from Nigella.. with a little help.

Soon we will be switching to another chef at I Heart Cooking Clubs. Voting starts next week to decide which chef we will spend the next six months with. Feel free to join us!

Vegetarian Chili with Cornbread Topping
Nigella Lawson
Cookstr.com and Feast

I know it must be irritating for vegetarians to have me commend this by saying it tastes wonderful to meat-eaters too, but that happens to be the case. Nigella Lawson

Ingredients

For the Vegetarian Chili
•2 tablespoons olive oil
•2 medium onions, finely chopped
•2 cloves garlic, minced
•2 large red bell peppers, deseeded and finely diced, yields 3 cups
•2 teaspoons dried chili flakes, or to taste
•1 teaspoon ground coriander
•1 teaspoon ground cumin
•3 cardamom pods, crushed
•1½ cups red lentils
•3 cups tomato pulp or thick puree
•3 cups water (beer)
•3 cups canned red kidney beans
•1/4 cup tomato ketchup
•¼ cup tomato paste
•1 tablespoon unsweetened cocoa

For the Cornbread
•3/4 teaspoons salt
•2 cups cornmeal
•2 tablespoons all-purpose flour (or WW)
•3 teaspoons baking powder
•1 teaspoon ground cinnamon
•1 1/2 cups buttermilk
•2 eggs
•1 teaspoon honey
•2 tablespoons vegetable oil
•1 cup Cheddar cheese, coarsely grated

To Serve
•4 ripe avocados
•4 scallions
•juice of 2 limes
•¼ cup chopped cilantro
•2 cups sour cream
•paprika to dust over
•3¾ cups Cheddar cheese, grated

Directions
In a large pan – one that will take everything later and that has a lid – heat the oil and fry the onion, garlic and bell peppers until everything softens, about 10 minutes. Add the chilli, coriander, cumin and cardamom pods, stirring everything around in the spices. Tip in the lentils and stir again.

Stir in the canned chopped tomatoes, water, kidney beans, ketchup, tomato paste and cocoa and bring the mixture to the boil. Simmer, covered, for about 45 minutes stirring frequently. If the mixture is too liquid – check every now and again – uncover the pan slightly as it cooks.

The best way to approach this is as with the chili con carne, so cook the above ahead of time and then transfer to an ovenproof dish – I use an old Pyrex one which is about 9 x 13 inches and about 3 inches deep – and keep, once cooled, in the fridge until you’re ready to top with cornbread and bake.

For the cornbread topping: Combine the salt, cornmeal, flour, baking powder and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey and oil in a glass measuring cup, and then stir into the dry ingredients, mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible. Don’t worry if some of the chili seeps through as this won’t matter one tiny bit.

Sprinkle the cheese over the top of the cornbread and then bake in the oven until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this precisely takes depends on how cold or hot the chili was when it went into the oven. I find in a dish of about these dimensions, the veggie-chili needs about 25 minutes at 425°F.

Let the chili stand for about 5 minutes once out of the oven before cutting the top into squares or slices to serve with a helping of chili underneath.

Alongside this chili, you should dollop out an un-chilled guacamole, some cool sour cream and a mounded pile of strong grated Cheddar. So, mash the ripe avocados with the finely chopped scallions and add the lime juice and some salt to taste. Stir in most of the chopped cilantro and turn into two bowls, sprinkling each with the remaining cilantro.

Divide the sour cream into another two bowls, and dust with a little paprika and, into yet another pair of bowls, grate the Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour-cream splodged chili.

*Definitely serve it with a very zingy salad too, the lemony dressing really accented the chili nicely.

Vegetarian Chili with Cornbread Topping for Great Grains week at I Heart Cooking Clubs
IHCC

Saturday, 20 February 2010

Open Wide. Real Wide.

Is that a burger or is that a burger?
That ain't no slider, that is a two-handed, unhinge your jaw and only eat in front of people who love you honest-to-goodness hamburger.
I know, you have been good all week. You have taken your vitamins, walked to work, eaten quinoa, oatmeal, grapefruit, and whole grain toast. But it is the weekend now and you deserve a burger. Not just any burger, Bobby Flay's Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard. On homemade buns! I made these just for you. You're welcome.

Served with fries, of course. Excess breeds more excess. Bobby adds ancho chile powder, kosher salt, and fresh chopped cilantro to his fries - I did the same, only baking the fries in the oven for ease and a slight nod to healthier eating. Mostly ease.

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard
Posted by Grace Kang, on Serious Eats
The Mesa Grill Burger, from Bobby Flay's Mesa Grill Cookbook, is a cheeseburger with a flavor boost. Extra cheddar cheese, sweet and crunchy Vidalia onions, and a horseradish mustard all make for good accompaniments. Flay advises to be sure not to overcook the grilled onion and to use ground chuck no leaner than 80 percent. Fat is your friend!
The Mesa Grill Burger
- serves 4 -

Adapted from Bobby Flay's Mesa Grill Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson.

Ingredients
1/4 cup Dijon mustard
1 tablespoon prepared horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 pounds ground chuck
8 slices Cheddar cheese (each 1/4 inch thick), preferably a mix of white and yellow
4 sesame seed hamburger buns
4 slices beefsteak tomato
4 lettuce leaves

Directions

1. Whisk together the mustard and horseradish in a small bowl; set aside.

2. Preheat the grill to high or a grill pan over high heat.

3. Brush the onion slices with the oil on both sides and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side, until lightly golden brown.

4. While the onion is grilling, form the meat into 4 burgers. Season the burgers on both sides with salt and pepper. Grill for 3 to 4 minutes on each side for medium. Add 2 slices of the cheese to the top of each burger, cover the grill, and let melt, about 1 minute.

5. Place the burgers on the buns sandwiched with onion, tomato, lettuce, and a dollop of horseradish mustard.

This bread has been Yeastspotted!

The burger is served on buns made from the White Bread, Variation 1, (with eggwash and sesame seeds on top) from the Bread Baker's Apprentice by Peter Reinhart for the BBA Challenge. I made the recipe into 8 large hamburger buns. Currently I have 10 more breads to bake before I will have baked all the breads in the book. Whew!

The Mesa Burger, the ultimate sammie for Deb's celebration of soups, salads and sammies at Kahakai Kitchen.
SouperSundays