Smash Burger “Shepherd’s Pie”

The only thing that disappointed me about this ultimate comfort food dish is that I didn’t think of it years ago. Not sure it gets any better than this on a cold dark November night!

For two servings, cut a pound of unpeeled russet potatoes into one-inch chunks and boil until very tender in a pot of salted water then drain. In the meantime, mix some salt and pepper into your burger mixture and form into ¼ to 1/3 of a pound round balls and set aside.

Next, sauté three cloves of chopped garlic in two tablespoons of butter until translucent. Add a half a cup of milk, half and half, or heavy cream then let simmer.

In a large pan, sauté a chopped shallot or small onion over medium heat along with a defrosted package of frozen corn and some sliced mushrooms…don’t be afraid to let the vegetables brown around the edges. Salt and pepper to taste.

To cook the burgers, set a heavy pan over medium high heat. Once hot, place one of the burger balls in the pan and smash carefully with a sturdy spatula or other flat utensil. The key is to smash it slowly and firmly so you end up with a patty that has an irregular outside edge with lots of nooks and crannies for maximum crispness. Smash the remainder of the burger balls then cook for a minute or two per side until medium.

Once the burgers are ready, add the butter garlic mixture to the drained potatoes and mash until smooth. Serve immediately by placing a large dollop of potatoes in the middle of each plate, top with a crispy burger, then the corn.

Tomato Kimchi Soup

 

Here’s a tangy twist on a classic best enjoyed along with a grilled cheese sandwich.

Coarsely chop a large yellow onion and sauté with a bit of vegetable oil or butter in a soup pot. Once translucent, add a can of diced tomatoes, a cup of chicken or vegetable stock, a teaspoon of sugar, and a dash of salt and pepper. Bring to a boil, then immediately turn down the heat to low and simmer for 15 minutes.

Slide the pot off of the heat and puree until smooth using a stick blender or food processor. Put the pot back on low heat, add a cup of kimchi along with some of the juices from the jar, then cover and simmer for another ten minutes. Salt and pepper to taste, and for a bit more zip, add a couple of squirts of Sriracha.

Roast Cauliflower with Caramelized Dates, Almonds, and Mint

Been a while since we've used the oven, but it is September after all. Here’s an easy one to get you back in the roasting groove.

Cut the cauliflower into florets and toss with some olive oil in a large bowl before spreading evenly on a parchment lined cookie sheet. Liberally salt and pepper then bake at 425 degrees for 35 to 40 minutes.

While that’s cooking, slice a dozen or so pitted dates in half, toss in a little bit of oil, and place them in a heavy skillet over medium low heat. It doesn’t take long, so keep an eye on them, and stir occasionally. You’ll know they’re done when they all start to caramelize around the edges.

To serve, combine the cauliflower, dates, some toasted almond slivers or slices, and lots of chopped mint. And as always, salt and pepper to taste.

Salmon Crudo with Cherries and Tomatoes

Salmon, cherries, tomatoes...the combination screams August! Not only is it refreshingly sweet, sour, salty, and spicy all at the same time, but couldn’t be easier to throw together. No cooking required.

You’ll need a half a pound of the freshest fattiest salmon available along with 10 pitted and halved cherries, a thinly sliced Persian cucumber, a seeded and minced jalapeno or serrano chili pepper, 8 cherry tomatoes, a lime, and your best olive oil and coarse salt.

Slice the salmon into 1/8” inch thick slices and arrange on a platter. Next, top with the cherry halves, cucumber slices, and minced pepper. Then, after halving the tomatoes and squeezing them over the fish, set aside to eat or throw on a salad another day.

To finish, drizzle with a generous amount of extra virgin olive oil, a squeeze of lime, and the salt.

Happy August!

Salt and Vinegar Roasted Potatoes

I’m a huge fan of salt and vinegar potato chips, so I wasted no time when I saw this recipe when in NYT Cooking…and it didn’t disappoint.

Preheat your oven to 450. Then, in a large bowl, stir together two tablespoons of olive oil, four tablespoons of apple cider or white vinegar, a teaspoon of kosher salt, and half a teaspoon of ground black pepper.

Wash, dry, and cut a couple of pounds of Yukon gold or russet potatoes into one-inch chunks before tossing to coat well with the vinegar mixture. Lay out the potatoes on parchment lined baking sheets and roast for approximately 40 minutes, flipping once or twice.

Once the potatoes are cooked though with some nice browning, slide them back into the bowl and give a final toss with another tablespoon or two of vinegar and salt and pepper to taste.

Caramelized Mushroom Sauce

Here’s a sauce that will work with most anything you’re grilling! The key is to caramelize the mushrooms first to boost their natural flavors, and add lots of butter.

Figure about a pound of mushrooms for every two to four people depending on how many mushrooms you want in each serving. As far as which kind of mushrooms to use, Baby Bella, White Button, Shitake, or Beech as I opted for this time around will all work well.

Slice, or in the case of Beech, separate the mushrooms and toss in a large bowl with a generous pour of extra virgin olive oil, salt, and black pepper. Then either roast at 425 for approximately 25 minutes, or sauté in a heavy pan on the stove until they soften brown a bit. Set aside.

In a large pot over medium heat, sauté a minced shallot and garlic in some olive oil until translucent. Add a quarter cup of mushroom, chicken, vegetable, or beef stock per person. Concentrate for all of these are all available at most markets, and are much better tasting than ready made canned or boxed stocks. Stir in the cooked mushrooms and simmer for fifteen minutes on low heat.

Just before serving, turn down the heat to its lowest setting, add about a teaspoon of butter for each serving, and stir gently for a minute until you’ve achieved a silky smooth consistency. Finish with some chopped parsley and salt and pepper to taste.

Sweet and Sour Cabbage

This is one of my new favorite side dishes! No wonder they’ve been serving it up alongside lamb, chicken, beef, and duck at French restaurants forever. These quantities will serve eight, and it can be made days ahead of time.

It couldn’t be easier to prepare…once the vegetables are prepped. Finely chop a yellow onion, two peeled green apples, and a thinly sliced 2 to 2 ½ pound quartered red cabbage then set aside.

When you’re ready to start cooking, melt a couple tablespoons of olive oil or butter in a large heavy pot over medium heat. Sauté the onion for five minutes, then stir in the cabbage, green apple, three tablespoons of honey, a teaspoon of kosher salt, and a third of a cup of red wine, balsamic, or apple cider vinegar, and a pinch or two of red chili flakes. Cover, turn down the heat to medium low, and let cook for ninety minutes, stirring occasionally.

Serve warm, or at room temperature. And any leftovers will last for over a week in the fridge.

Creamy Feta Chicken

Lemon, garlic, and creamy feta, oh my! Looking for a juicy white meat chicken dish that’s overflowing with flavor? Look no further.

Start by heating up a couple of tablespoons of vegetable oil in a large sauté pan over medium heat. Cut two large skinless chicken breasts into half inch medallions, season generously with salt and pepper, then dredge the pieces in flour, shaking off any excess.

Brown the pieces in the hot oil, two to three minutes per side, then transfer to a platter and keep warm in a 200 degree oven.

In the same pan, quickly sauté a couple of chopped garlic cloves before adding a cup of chicken stock and some lemon zest. Simmer for five minutes, add the juice from half a lemon, and a couple of tablespoons of capers. Let simmer for another few minutes.

Return the chicken pieces to the pan along with 8 ounces of crumbled feta and a couple large handfuls of spinach or arugula. Stir occasionally until the greens are wilted and the chicken is cooked through. Serve with some rice, cous cous, or roast potatoes, along with every last drop of the sauce.

Blanched Asparagus with Chili Peppers

Spring is the best time for asparagus, and there’s already a lot of tender looking bunches around. This exactly a traditional recipe, but give it a try, the mild heat works well, and it’s super easy to prepare.

Start by trimming the ends, cutting the spears into thirds, then setting aside. Slice a Serrano pepper in half, remove the stem, membrane, and seeds, and thinly slice.

When the asparagus is this thin, I prefer to blanch it to keep it from breaking. It also allows you to monitor it closely so you don’t overcook, and you can throw the peppers in along with the asparagus.

In a large pot or straight sided pan, bring some salted water to a light boil. Add the asparagus, then turn the heat to low. After 30 seconds to a minute, toss in the sliced chili pepper, give it another 10 seconds, then gently pour into a strainer.

Rinse immediately with cold water to keep the asparagus from cooking any further, drain well, and set aside on a dry towel. To serve, toss together with a little bit of olive oil and salt to taste.

Rhode Island Clam Chowder

A Rhode Island Clam Chowder is basically the New England version without the cream…because sometimes you’re just not in the mood for a heavy soup. But that doesn’t mean it doesn’t have any bacon.

Sauté a quarter pound of diced bacon in a heavy pot over medium low heat until it starts to brown, approximately five minutes. Next, stir in three diced ribs of celery and a large diced onion.

Once the onions are translucent, add a pound of diced red bliss potatoes and a half a cup of clam stock and continue to cook until the potatoes start to soften. Add another 4 cups of clam stock and simmer gently for another ten minutes, or until the potatoes are cooked through.

Finally, add two pints of defrosted fresh frozen chopped clams, a quarter cup of finely chopped parsley, a quarter to half a teaspoon of black pepper, and salt to taste. Once it starts to simmer remove from the heat and let sit for five minutes before serving with oyster crackers.

Crispy Roast Brussel Sprouts

It’s hard to muster much of an effort to cook anything more involved than eggs after the holidays, but here’s an easy one that will also keep your kitchen warm and toasty on a cold, dark, January night.

Preheat your oven to 450 while you prep a pound of Brussel sprouts; trim off any yellowing leaves, cut the stems short, slice in half, and toss in a large bowl with a few splashes of olive oil and a generous amount of salt and pepper.

Arrange cut side down on a parchment lined baking sheet and roast for approximately 30 minutes…or longer if you like them extra crispy like me. Serve as is, with a squeeze of lemon, a splash of vinegar, or a sprinkle of chili flakes.

Happy January!