Buffalo Burgers

My husband is not an adventurous eater. That's not to say he won't try just about anything I make, but if he is on his own, or out at a restaurant he tends to play it safe. So, when he came home from a business trip and told me about having the "best burger of his life" and it turned out to be a buffalo burger I was more than just a little surprised.  All right, I agree, not a huge stretch, but I know him, and that was pretty out of character. However, it opened the door for me and off I went to search out ground buffalo!

Buffalo is a pretty lean meat. So "low and slow" is what you'll find when reading about how to cook this meat.   Buffalo meat cooks faster than regular ground beef.  Fat typically acts as an insulator but with buffalo that insulation is limited so it will dry out rather quickly if you cook it too fast.

Nutritionally, it's not bad (for a burger anyway). 1/4 pound has about 145 calories, 7 grams of fat, 55 mg cholesterol and 20 g Protein. Compared to ground beef with 175 calories, 10 g fat and 65 mg of cholesterol it's a bit better. Buffalo is also a good source of iron and Vitamin B12.

Buffalo Burgers

1 lb. ground buffalo
1 tsp ancho chili pepper
1/4 cup diced red onion
1/4 tsp. salt
Garnishes - Applewood smoked cheddar cheese, avocado, lettuce and tomato

What I did:

1. Preheat grill or grill pan to medium heat. 
2. Combine ground buffalo, chili pepper, onion and salt in a bowl and mix gently until just combined.
3. Form into patties and place on the grill.  Reduce heat to low and cook for 5- 8 minutes per side. 
4. Top with cheese and cook for a minute longer to melt the cheese. 
5.  Place on a whole grain bun and garnish as desired. These are so flavorful ketchup or other condiments aren't necessary, but that is entirely up to you!  I garnished mine with avocado (in season right now) and sliced tomato and broccoli slaw on the side. An easy weeknight meal!

The National Bison Association is a great resource for more information and recipes: www.bisoncentral.com and if you are in Pittsburgh there are a couple of good places for buffalo meat: Strip District Meats and some Giant Eagle Market Districts are the two places I've found.

Posted with Blogsy

Riboletta

My husband and I spent part of our honeymoon in Florence, Italy.  While we loved the scenery, the museums and just wandering through the narrow stone streets of Florence, the food was also something we will always remember.  We didn't eat terribly "fancy" food - just good, fresh, hearty meals that were expertly prepared.  After 4 days in Rome, we had finally learned that we didn't need to order the antipasto, the primi and the secondi and finish up with dessert.  That allowed us to be selective, take everything in and really enjoy our meals (and that glass of Limoncello to finish it off!).  

Later that year for Christmas, my husband gave me a cookbook from Williams and Sonoma: "Florence: Authentic Recipes Celebrating Foods of the World."  The book is full of gorgeous photography from all the main attractions, but most especially of the food and dishes you'll find when you visit.  The first third of the book describes many of the foods that are native to Tuscany, including cured meats, tuscan olive oil (did you know it should smell like freshly cut grass?), wine (of course!), freshly baked bread and the variety of food from the fresh markets throughout the area.  The rest of the book is devoted to recipes that will bring back wonderful memories if you've ever been there.

I found a recipe for Riboletta, which is a twice cooked vegetable stew part way through the book.   It reminded me so much of the food we enjoyed while in Florence that I decided to give it a try.   This recipe uses a lot of fall vegetables and is also a good way to clean out a produce drawer.  While this recipe calls for specific veggies, I think you could use what you have on hand.  The key ingredients seem to be the cavolo nero(kale), carrots, celery, onion and cannellini beans.

NOTE: This recipe takes 2 days to make.  The first day you cook it on the stove top, then you cool it in the refrigerator.  The second day it is baked in the oven.

1/2 cup olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
2 yellow onions (I used 1 sweet onion), diced
2 potatoes, peeled and diced
2 zucchini, chopped
1 cup diced plum tomatoes ( I used canned as fresh are horrible this time of year)
1 bunch cavolo nero (kale), tough, center strips removed, then sliced
1/2 head Savoy cabbage, chopped
1 bunch spinach, stemmed and chopped
3 cups cooked cannellini beans (I used 2, 15 oz. cans, rinsed and drained)
Thyme
Salt and pepper
5 slices, day old country bread, toasted

To make:

Saute the carrots, celery, onions and potatoes in the olive oil until just tender.  (The directions said to add the zucchini at that time too, but I held off as I thought it would just turn to mush and I'm glad I did.)

Then add the tomatoes and 4 cups of water and stir well. I then added the zucchini, kale, cabbage and spinach and simmered it over low heat for 45 minutes.

I stirred in the beans and cooked it for an additional 10 minutes then added the thyme, salt and pepper and removed it from heat, cooled and stored in the refrigerator overnight.

The next day, place the bread in the bottom of a 9 x 13 baking dish and spoon soup over top.  Bake in a preheated 350 oven for 20 - 30 minutes, stirring occasionally to break up the bread.  Continue to bake for an additional 10 minutes without stirring to allow a brown crust to form on the top. We topped it with grated Parmesan cheese when we served it.

While this was a good, hearty meal, I'm not sure this recipe had the flavor I was hoping for.  I don't use much salt as a rule but this was one meal that needed a bit more than I used.  It also just felt like something was missing and I immediately thought it could use a bit of bacon or pancetta.  The smoky, saltiness of those might just do the trick.

I spotted Riboletta on the menu at Bottega, where it was described as "Italian Minestrone".  I decided to order it to compare it to this one.   It was earthy, hearty and had a bit of kick to it and along with the smoky, grilled bread, it was full of flavor.   What I expected but so much more!

The next time I make this recipe I'll saute a bit of pancetta with the onions before adding everything else and sprinkle in some red pepper flakes during the first cooking for a bit of a kick. I might also use chicken broth or vegetable broth in place of the water just to punch up the flavor a bit more. 

Have you been to Tuscany?  What are your favorite food memories?

Spicy Roasted Chickpeas

It's rare that I find an appetizer on a restaurant menu that I have to try. I like to save my calories for the main meal and possibly dessert, so I typically just glance through the appetizers and move on. Once in awhile, something makes me stop and take another look.

On vacation in the Northwest last spring, I spotted Fried Chickpeas on a menu at Anchovies and Olives, one of Ethan Stowell's new restaurants. I was intrigued. I'm not sure my husband was quite as curious but he humored me, and I think he was glad he did.

Recently, I was rummaging through my pantry and found two cans of chickpeas and remembered those wonderful little treats. I decided to try my own version to see if I could replicate that wonderful treat. I think I came close but put my own twist on it and roasted them instead of frying them and tried some different spices.

1. Preheat the oven to 250 F. Drain and rinse the chickpeas well and dry with a paper towel. Place on a rimmed baking sheet.
2. Grind together 1 tablespoon anise seed, 1 teaspoon red pepper flakes and 1/2 teaspoon kosher salt. I used my mortar and pestle but a coffee grinder would work just as we'll.
3. Drizzle chickpeas with a tablespoon of olive oil and toss well to coat them thoroughly. Sprinkle ground spices over the chickpeas and toss well.

  4.   Place in preheated oven and roast for about an hour and a half. They should be crunchy on the outside and just slightly soft inside.

These are spicy and have a hint of an anise flavor, which is different but complements the chickpeas nicely.
They would be lovely served with a plate of olives, cheese and and bread as an appetizer or in place of nuts in a salad.

How would you use them?

Posted with Blogsy

Savvy Spices

Coming Soon!  A sign like that always catches my attention.  I suppose that is the goal.  Last fall one in particular peaked my curiosity.  "Savvy Spices" Now that is my kind of store!

“My Calabria: Rustic Family Cooking from Italy’s Undiscovered South” by Rosetta Constantino and Janet Fletcher.

“Although we had few material luxuries, our table was a daily source of pleasure and abundance.” This describes the essence of “MyCalabria”.

Chocolate Peanut Butter Banana Muffins

A few weeks ago I was trying to decide what to do with two very ripe bananas.  I could have peeled and frozen them and waited until I had a couple more to make banana bread but I was really in the mood to bake that day.  So, with only 2 bananas I decided to make a small batch of banana nut muffins - but a jazzed up version.  Thinking about what to do, I immediately thought that peanut butter and bananas would be a good combination and I might be able to substitute some of the butter with peanut butter. Then, realizing that chocolate and peanut butter are also a delicious combination, I decided to see how all three worked together.  It took a couple of tries to get it right but I think they work together beautifully - let me know what you think!

Makes 6 Muffins

2 bananas (the riper the better)
1/2 cup sugar
3 Tbsp. smooth peanut butter
1 Tbsp. butter, melted
1 cup flour
1-1/2 Tbsp. unsweetened cocoa
1/2 tsp. baking soda
1 egg, slightly beaten
1/2 tsp. vanilla
1/8 tsp. salt (optional)
1/4 cup chopped unsalted peanuts

1.  Preheat the oven to 350 F.   Butter 6 muffin tins, or line with paper muffin cups.
2.  Mash the bananas and mix in sugar and peanut butter until well combined.
3.  Sift the flour, baking soda, salt and unsweetened cocoa in a medium bowl.
4.  Add the egg, vanilla and melted chocolate and give the mixture a few stirs.  Add the banana mixture and stir until just blended.
5.  Spoon mixture into muffin tins, sprinkle tops with chopped peanuts and place on rack in the middle of the oven.  Bake for 25 - 30 minutes until a toothpick comes out clean.

Now, pour yourself a tall glass of milk, sit back and enjoy this treat - good for breakfast or an afternoon snack!

Per Muffin:
Calories: 290,  Fat: 10 g, Saturated Fat: 2.5 g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 40 mg, Sodium: 150mg, Carbohydrates: 45 g, Fiber: 3g, Sugars: 23g, Protein: 7 g

Ham and Gruyere Appetizers

This is one of my old standby recipes - I've had it for so long I'm not even sure where it came from.  It is one of those appetizers you can make ahead of time and store in your freezer - then pull them out and heat up just before company comes over.  They are a bit of work and not what I would call simple to make.  But since you are able to make them ahead and they are soooo delicious, I think they are worth the work.

These little guys are light and airy from the brioche-like dough, but with the ham and Gruyere cheese they are still a bit hearty and filling - perfect for a late afternoon or evening cocktail party.  They will fly off the plate as soon as you put them out!  I made these for my nephew's baptism party a few weeks ago and kept a few in my freezer for Mark and I to enjoy later!

1/2 cup unsalted butter, cut into large pieces
1/2 tsp. salt
1 cup water
1 cup flour
4 large eggs
1/2 tsp. freshly ground pepper
1/2 cup finely chopped ham
1 cup (8 oz) shredded Gruyere cheese plus 36, 1/2 inch cubes of Gruyere cheese
Pastry bag with a 1/2-inch star tip

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. Bring butter, salt and water to a boil in a heavy, large saucepan over medium heat.  Stir occasionally to melt the butter.  
3. Add flour and whisk until incorporated.  Continue to cook, whisking until the mixture pulls away from the sides of the pan and a thin film forms on the bottom of the pan.  (About 1 - 2 minutes)  Remove from the heat and let the mixture cool for 1 - 2 minutes.
4. Transfer the dough to a large bowl; add the eggs one at a time, beating with a wooden spoon.  It's important to incorporate each egg before adding the next. 
5. Stir in pepper, ham and shredded cheese and combine well.
6. Spoon dough into pastry bag with a 1/2 inch star tip.  Pipe 1-2 inch wide rosettes onto cookie sheets.  
7. Bake until crisp and golden, about 20 minutes - push a cube of Gruyere cheese into the center of each rosette and continue baking another 5 - 10 minutes until rosettes are crisp and browned.
8. Transfer to a wire rack and cool completely.
9. Freeze in an airtight container (or large freezer bags) up to 6 weeks.
10. To serve: preheat oven to 425 F.  Place on ungreased baking sheet and bake until heated through - about 8 - 10 minutes.  Serve warm and watch them disappear!