Showing posts with label CSA. Show all posts
Showing posts with label CSA. Show all posts

Tuesday, June 6, 2017

rosewater and cardamom burgers

Like delicious collaboration beets, this recipe started with a conversation that juxtaposed unexpected ingredients. This time my frolleague Carl raised doubts about the prospect of cardamom and rosewater in burgers. I use cardamom for cooking with beef all the time, and I was intrigued by the idea of adding rosewater. I was a little concerned that the rosewater might be too sweet, but a quick taste reminded me that rosewater is not itself sweet, even though it's often used in desserts. Even Younger pronounced these a success. Here you have the process we followed tonight:

1 lb. grass-fed ground beef*
1 egg*
1/2 cup 4C seasoned breadcrumbs*
1/2 Tbsp cardamom, ground**
2/3 tsp cumin, ground**
1 tsp salt
1 Tbsp rosewater

Mix all ingredients thoroughly. Heat cast iron skillet over med-high heat and coat with cooking oil of choice (olive oil in my kitchen).

Form a tiny, one-bite burger, cook, taste, and adjust seasoning as needed.

Divide burger mix into four or six even portions, form into burger shapes, and cook to desired doneness in skillet.

Serve with caramelized onions, lettuce, tomato, sharp mustard, and feta. Today, I had pita from my neighborhood halal market, but I would eat these again with onion buns from the regular grocery.


* Grass-fed beef tends to be less fatty than standard beef in US grocery stores, and I made a lot of unsatisfactory burgers before I started including egg and breadcrumbs as binders. If you're using regular ground beef, you may not need the egg and breadcrumbs.
** Sorry, I grabbed the weird measuring spoons.

Tuesday, June 15, 2010

CSA box supper - week 2

We came home from Europe (I promise to blog about that later) to find the second weekly CSA box in the fridge (Thanks, Mom!). Since we'll pick up a new box tomorrow, we began the Tuesdays-in-summer tradition of making supper out of the bits of last week's box.

This time of year, the 1/2 bushel box is mostly salad greens and early roots like radishes, carrots, and an odd little turnip like a bleached radish. I really enjoy the greens. I missed piles of greens on my sandwiches in the winter, and nothing beats a giant bowl of mixed salad greens with oil and vinegar for lunch (crumbled bacon optional), but I never know what to do with the radishes and mini-turnips. Today, I had a stroke of brilliance:

Radish Turnip Slaw

3 radishes
3 mini-turnips
2 carrots
top of one green onion
(rice wine) vinegar
(sesame) oil

Grate the radishes, turnips and carrots into a bowl. Mince and add the green onion. Add pinch of salt and splashes of oil and vinegar to taste. Toss to coat. Taste and adjust.

Delicious! The anti-radish faction even ate it without complaining.