Rockit-Inspired Turkey Burger

The minute I spotted a pretzel baguette at Whole Foods I knew I had to recreate my favorite turkey burger of all time from Rockit Bar and Grill in Chicago.  Rockit serves theirs on a pretzel roll topped with red onion, sliced avocado, and spicy mayo with a side of the mouth-watering sweet potato fries, so I was on a mission to do the same.  I used my new cookbook bible, The New Best Recipe, for a twist on the traditional turkey burger (they add ricotta cheese to theirs) and Ore Ida's NEW Sweet Potato French Fries to cut down on time. They melt in your mouth and aren't that bad for you.

Here's how you make the turkey burgers:

Quick Turkey Burgers:

Serves 4:

1 1/4 lbs lean ground turkey

1/2 cup ricotta (I used part skim)

1/2 tsp salt

1/2 tsp black pepper

2 tsp Worcestershire sauce

2 tsp dijon mustard

1 tbsp canola oil

Toppings:

1 avocado, sliced

1 small red onion, sliced thinly

1 pretzel baguette or 4 pretzel rolls, sliced in half

Other:

Ore Ida's Sweet Potato French Fries (about 1 bag to serve 4)

Combine the turkey, ricotta, salt, pepper, Worcestershire sauce, and mustard in a medium bowl  until well blended.  Divide meat into 4-8 burgers depending on the size you want to achieve.  Lightly toss each portion from hand to hand to form a ball, then lightly flatten the ball into a 1-inch thick patty. 

Heat a large, cast-iron skillet (or heavy skillet) over medium heat until very hot. Swirl the oil in the pan to coat the bottom.  Add the burgers without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over and continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer.  Reduce the heat to low, position the cover slightly ajar on the pan to allow steam to escape, and cook 8 to 10 minutes longer, flipping once if necessary.  Watch closely as ricotta tends to burn easily.

While the patties are cooking, assemble the rest of the sandwich: Cut the baguette into burger-sized buns, and place on a plate.  Top with red onion, sliced avocado, and finally a (finished burger) topped with spicy mayo sauce (recipe to follow).  Serve with sweet potato french fries.  You can add some brown sugar if you want to get the Rockit effect.

Here are the french fries to look for at the market:

And the recipe for spicy mayo:

Spicy Mayo:

1/2 tsp salt

2 tsp chili powder

2 tbsp fresh lime juice

1/2 cup light mayonnaise

1 large clove of garlic, crushed

Chop the crushed garlic wtih salt and press it to the side of the knife until mashed.  Scrape the garlic into a small bowl and stir in chili powder, lime juice and mayonnaise. Set aside.

Finally, here's how mine looked:

Let's Pizza!

In case you're stranded in Milan's Malpensa Airport look out for 'Let's Pizza', a vending machine that makes fresh pizza in front of your eyes! And I'm not talking about microwaved pizzas either... With this machine, you can actually watch as your dough is kneaded, toppings are added, and your pizza bakes for 3 minutes until done.  My only question is this, doesn't it take less time to buy a slice from an airport restaurant? They usually carry a million different variations (in case you're picky).

Regardless, if this is the future of vending machines, I'm psyched!

PC: Travel + Leisure, Javier Leiva Aguilera

New and Notable

I'm not usually a huge fan of Michael Wainwright, but I happen to love his Manhattan Platinum dinner setting.  It's artistic, modern, and just plain cool.  It makes me want to register all over again.

Old Faithful

I've come to realize that cooking is a lot like the golf... the minute you think you have it down, you crash and burn and have to start all over.  After a few recent failures in the kitchen, I decided to take a one week break and it was exactly what I needed. No cooking, no blogging, nothing.

 When I was finally ready to jump back on the horse, I decided to use reliable recipes so that my ego wouldn't suffer anymore blows.  The result was a beautiful (and delicious) meal and most importantly a great time had by all.  What more could you ask for? Sometimes, you just have to go back to the basics to find yourself. 

Here's the meal we served our loving cousins last night:

Appetizers:

A small cheese plate (courtesy of our guests) and Sky's (leftover) Mini Meatloaf Sliders

To start:

Otto-Inspired Salad: Romaine & Red Onion with shaved Manchego 

(see below for my recipe)

With a Pretzel Baguette

(New from Whole Foods)

Soy Vay Veri Veri [Reliable] Teriyaki Skirt Steak:

Roasted Jalapeno Potatoes:

(I used russet potatoes instead of fingerling)

Grilled Veggie Plate

(I used burnt broccoli, grilled eggplant, red peppers, and onion)

Dessert:

Crumbs assorted cupcakes (another unnecessary courtesy of our guests)

And Sky's Favorite: S'mores bars:

Recipe:

Otto-Inspired salad:

1 bag of romaine

1 small red onion

1 block of manchego cheese

Dressing:

6 tbsp EVOO

4 tsp red wine vinegar

1/4 tsp salt

pinch of ground pepper

Clean the lettuce and wrap with a paper towel.  Cut into bite-size pieces.  While the lettuce dries, slice the red onion thinly, breaking apart into circles as pictured above.  Combine all of the dressing ingredients in a jar, and shake for about 20 seconds.  Toss the lettuce and red onion with the dressing and serve with shaved manchego cheese.

***Now that I have a leftover pretzel baguette, I'll be making a Rockit Bar and Grill-inspired turkey burger (with avocado, red onion, spicy mayo and sweet potato fries). Stay tuned.

PC: Flickr, Food Network, Simply Paradise Catering, Food Network, Crumbs cupcakes, Baking Bites

Breath of Fresh Air

There's nothing like a good cookbook to get you out of a cooking rut.  Thanks to my sister-in-law, I recently discovered The New Best Recipe from the editor's of Cook's Illustrated and I have to say I'm smitten.  With over 1000 recipes that have been tested 40-50 times a piece, TNBP delivers an unbelievable home-cooked meal that works the first time and every time.  It even offers illustrations, special tips, and step-by-step instructions on how to do anything from choosing the right cut of meat, to carving a Thanksgiving turkey or even frying an egg. 

On Monday night I tried their Meatloaf with Brown Sugar-Ketchup Glaze and I have to say it's the best I've ever had. 

It was so good that last night I served the leftovers on mini brioche buns for our cousins as appetizers.  They were equally impressed.

The New Best Recipe:

Glaze:

1/2 cup ketchup or chili sauce (I used ketchup)

1/4 cup brown sugar

4 teaspoons of cider or distilled white vinegar (I used 2 tsp of white wine vinegar)

Meat Loaf:

2 tsp vegetable oil

1 medium onion chopped (about 1 cup)

2 medium garlic cloves, minced

2 large eggs

1/2 tsp dried thyme

1 tsp salt

1/2 tsp ground black pepper

2 tsp dijon mustard

2 tsp worcestershire sauce

1/4 tsp hot sauce

1/2 cup plain yogurt (I used low fat)

2 lbs of meat loaf mix (or ground beef-what I used)

2/3 cup crushed saltines OR 1 1/3 cups (fresh) bread crumbs (I used Kellogg's Corn flakes bread crumbs)

1/3 cup minced fresh parsley leaves

For the Glaze:

1) Mix all of the ingredients together in a small saucepan; set aside.

For the Meat Loaf:

2) Heat the oven to 350 degrees.  Heat the oil in a medium skillet.  Add the onion and the garlic; saute until softened, about 5 minutes.  Set aside to cool while preparing remaining ingredients.

3) Mix the eggs, thyme, salt, black pepper, mustard, worcestershire sauce, hot pepper, and milk in a medium bowl.  Add the egg mixture to the meat in a large bowl along wtih the bread crumbs, parsley, and cooked onion and garlic; mix with a fork until evenly blended and the meat mixture does not stick to the bowl (If it does stick, add more yogurt, a couple of tablespoons at a time, until the mixture no longer sticks). 

4) Turn the meat mixture onto a work surface.  With wet hands, pat the mixture into a loaf shape approximately 9 by 5 inches.  Place on a foil-lined rimmed baking sheet.  Brush with half the glaze. 

5) Bake until the loaf registers at 160 degrees (about 1 hour).  Cool at least 20 minutes before serving.  Simmer the remaining glaze over medium heat until thickened slightly.  Slice and serve with remaining glaze.

This meal goes well with mashed potatoes, mac n' cheese, and a veggie, like burnt broccoli.

PC: Amazon, The Food Network,

Grown up Tea Party

This magnificent and classic bridal shower reminds me of my sister's wedding... a pastel color palette, vintage linens, and delicate china.  If this doesn't say romance, I don't know what does.

PC: Jennifer Dery/The Sweetest Occasion

Write the Right Words

Are you ever at a complete loss for words when writing a thank you note or congratulatory card? When was the last time you mailed a “thinking of you” card to a faraway family member, just to say hello? What should you write to a grieving friend? How do you comfort a colleague in a time of need?

Look no further than journalist and lifestyle expert Sandra E. Lamb's Write the Right Words for advice, inspiration and examples for what card messages should say. Lamb provides tips and sample messages for every occasion under the sun, both happy and somber (thank-you, birthday, birth and adoption, condolence), and explains the meanings of possibly unfamiliar holidays and religious rituals to aid in the writing of appropriate messages. This personal, indispensable guide will help you rekindle the joy of putting pen to paper and truly connect with loved ones and friends.

Peach and Pecan Upside-Down Cake

I'm extremely behind on posting all of the wonderful desserts I've made this Summer.  Here is another one that is delicious with a scoop of vanilla bean ice cream. Enjoy this delectable Summer dessert while peaches are still in season!

Peach and Pecan Upside-Down Cake:

Recipe: Bon Appetit

Butterscotch Birthday Cake

My husband absolutely loves butterscotch, so for his birthday I made a butterscotch cookie cake topped with chocolate and butterscotch ganache and added his intials in butterscotch chips instead of trying my hand at frosting.  I can thank Bakerella for that idea. 

Get the recipe (and see the inspiration) here:

Bakerella's version:

New England Clam Bake

Lobster Crackers:

PC: Hawthorne Photography, The Ritzy Bee, Room-Decorations.blogspot.com, karen's Garden Cottage, SaraGilbaneinteriors.com, Gabherman.com

Oye Vay SoyVay!

A friend of mine recently turned me on to Soy Vay's Wasabi Teriyaki and let me just say, OYE VAY is it addictive! I used it as a marinade for halibut filets and threw it together with some couscous, sauteed red pepper, garlic, and onion, and roasted asparagus.  This meal is soy easy and equally (soy) delicious.   

Here's the marinade to look for at the market:

And here's my go-to for easy couscous (or rice) in a jiffy:

Near East Couscous:

How to prepare this meal:

Serves 2:

Ingredients:

Soy Vay Marinade (about 1/4 cup)

2 6-8 oz halibut filets

1 tbsp canola oil

1 bundle asparagus, rinsed and trimmed

1 box of Near East Couscous (you'll need 2 Tbsp Olive Oil and water)

And 1/2 red pepper-diced

1/2 onion-diced

1 head of garlic

1) Coat a baking sheet with Pam.  Add asparagus, sprinkle with kosher salt, spray with a little extra pam and bake in the oven at 350 degrees for 21 minutes. When finished, increase the heat to 400 degrees.

2) Add the olive oil to a pan.  Let it simmer, add onion, let it cook for about 1-2 minutes and add garlic.  After about 20 seconds, add the red pepper and season with salt/pepper.  Allow to soften for another 5 minutes or so.  Mix periodically. Set aside.

3) Prepare couscous as directed.  It takes 5 minutes to prepare once the water is boiling.

4) Heat the canola oil in a non-stick pan.  Add the halibut and sear for 2 minutes per side.  When finished, throw it on a sheet pan and bake in the oven for 5 minutes.

Line the asparagus on the center of the plate. Top with couscous, then sauteed veggies and the halibut filets.  Enjoy!

Easy Caprese Ideas:

Caprese salad aka insalata tricolore (the three colors representing the red, white and green of the Italian flag) is one of the easiest tricks in the book.  With fresh produce and cheese, this salad will never let you down.  Most recently, I've added grilled peaches to the mix for a nice Summer twist. 

Take your standard Caprese Salad (tomato, mozzarella, fresh basil, salt, pepper, olive oil):

+

Add some cut up Peaches (grilled or just plain ripe)

And drizzle with a thick balsamic glaze.

Other entertaining ideas:

Caprese Bites:

Caprese skewers: (with grilled bread)

 

or a grilled Peach and Mozzarella Salad:

PC: Tesco, Rachel Black, My recipes, Whole foods, Fine Cooking: