Individual Ham & Cheese Quiches

Although,  the quote says "Real men don't each quiche", I'm here to prove that just isn't true!  Well, especially when you just call it "ham, cheese and egg pie"

This was made because of a few factors. 1) I saw it on Pinterest, and had to make it, 2) I won a $25 gift card to King Arthur Flour (THANKS Lindsay!) and used it to buy mini tart pans), 3) I had all the ingredients on hand

These were good for a quick dinner, and were even better the next day as breakfast. I'm going to try a different filling next time (broccoli may well feature).

Enjoy!

SOURCE: Adapted from Better Homes & Gardens

INGREDIENTS:

• 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts) (or make your own)
• ½ cup shredded cheddar cheese
• 1 cup finely chopped red pepper
• ½  cup finely chopped peppered or smoked cooked ham
• 2 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
• 1 ½ teaspoons all-purpose flour
• 1 teaspoon Italian seasoning, crushed
• ½  teaspoon salt
• ½  teaspoon ground black pepper
• 5 eggs, slightly beaten
• 1 cup half-and-half, light cream, or milk
• Fresh herb springs, such as basil, oregano or thyme (optional)

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Let piecrusts stand at room temperature according to package directions.
3. Divide each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans with removable bottoms. Trim excess dough from top of pans.
4. Line each pastry shell with a double thickness of foil, (or use pie weights). Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
5. In a bowl combine shredded cheese, red pepper, ham, green onion, flour, seasoning, salt and pepper. Divide mixture evenly among pastry shells.
6. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell.
7. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. 

To make one large quiche:

Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.

Baked Sweet Potatoes with Warm Black Bean Salad

So, funny story.

Actually, there's no story, funny or otherwise. This is just a good, "hey look what I made from stuff laying about in my pantry and fridge" kind of deal.

We ate these with some pork chops, and used the extra bean salad on top of the pork too!

INGREDIENTS:
2 large sweet potatoes
1 15oz can of black beans, drained and rinsed
3 tomatoes, diced
1/4 medium red onion, diced fine
1/2 tsp garlic powder
1 tsp cumin
1 tsp ground coriander
1/2 tsp salt
1 Tbs olive oil
1/4 Cup cilantro, chopped finely
1 lime, juiced

Sour cream
Cilantro for garnish

DIRECTIONS:
Bake or microwave the sweet potatoes until they're soft. (Bake for an hour in the oven AT 350, or for 8-10 minutes in the microwave).

Combine beans, tomatoes, onion, spices, and olive oil in a microwave safe bowl. Cook in microwave for 3 minutes.

Add 1/4 cup cilantro and the lime juice and mix thoroughly.

Slash the sweet potatoes open and fill with the mixture, and top with sour cream and some extra cilantro.

Recipe Swap: Zucchini Pancakes

Yay! Time for another recipe swap! Thanks to Sarah from A Taste of Home Cooking for organizing!

This time I was assigned to make something from Life and Kitchen. Not exactly a difficult task, with lots and lots of great recipes to choose from. Ultimately, I went with these pancakes because I love a good way to sneak some veggies into TheFutureFoodCritic.  Yes, of course I'd like for him to go, "oh excellent - zucchini, make mine a double", but he's fickle. Some days he'll love it, others - he just won't.  I've rarely seen him turn down a pancake though!

It wasn't until I read the "about" section of Lindsay's blog that I realized she had given up cooking with meat. Her recipes all look fabulous, and I honestly didn't notice or miss it! (Perhaps something to consider for the family).  Lindsay's a top chick - stop by and check out her blog.

The verdict on this recipe can be seen at the bottom of this post.... enjoy!

SOURCE: (Only very slightly adapted from) Life and Kitchen (originally from Ina Garten)

Zucchini Pancakes

INGREDIENTS:

• 2 medium zucchini (I used about 2 cups)
• 2 tablespoons grated red onion
• 2 extra-large eggs, lightly beaten
• 6+ tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• A splash of milk (maybe 1/4 cup)
• Unsalted butter and vegetable oil

DIRECTIONS:

Grate the zucchini into a bowl and immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add more about 2 Tbsp at a time - if the batter is too thick, splash in some milk)

Heat a large saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned.  Remove the finished pancakes and wipe out the pan with a dry paper towel.  Add more butter and oil to the pan and continue to fry the pancakes until all the batter is used. Serve immediately or keep warm in a 300 degree oven for up to 30 minutes.

Butternut Squash & Cinnamon Muffins

As we ALL know, I'm much more of a cook than a baker. Every now and again, of course - the urge to bake something takes over.

I wanted muffins, but I didn't want them to be too sweet, and I wanted to involve fruit and or vegetables in an attempt to feel like it was okay to eat 3 of them...

You will note that I made a dozen of these, yet only 9 are pictured. Can't tell you what happened.

Source:http://www.5dollardinners.com/

BUTTERNUT SQUASH & CINNAMON MUFFINS

INGREDIENTS:

• 1 banana, mashed
• 1 cup cooked butternut squash
• 4 eggs
• 1/3 cup applesauce
• 1/3 cup white sugar
• 6 Tablespoon canola or vegetable oil
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 cup whole wheat flour
• 1 cup white flour

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Mix together banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended (I used my stand mixer for this).
3. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, and the flours.
4. Add the dry ingredients into the wet ingredients and mix only until batter forms (don't over mix, it makes muffins tough)
5. Pour into greased baking cups or muffin tins.
6. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.

See? You can see the "vegetables" in there!!

Grilling: Chicken Involtini (with Prosciutto, Provolone and Basil)

Another edition of The Food Critic Cooks.... although actually, I did help out this time. This looks really really good when served, and although we made the full recipe that serves four, we're kind of glad we didn't invite friends over. So we could have seconds. Ha.  Actually, the Future Food Critic really enjoyed this dish too. The boy likes his food with a little flavour, and is never disappointed at our table.  He's just learned to sign "more" and kept signing over and over during dinner, we couldn't get it on his plate fast enough! Cuteness.

It's pretty easy, and looks fancy enough to serve company. We served this with some sliced red potatoes that were grilled, and a garlicky Caesar Salad.

Adapted from Weber's Way to Grill

CHICKEN INVOLTINI WITH PROSCIUTTO, PROVOLONE AND BASIL

INGREDIENTS

• 4 boneless, skinless chicken breasts 
• 1 teaspoon kosher salt 
• 2 teaspoons fresh garlic, crushed
• 1/2 teaspoon freshly ground black pepper
• 4 very thin slices prosciutto 
• 4 thin slices provolone cheese, halved
• 8 large basil leaves, plus more for garnish
• Extra-virgin olive oil 
• 2 cups good-quality pasta sauce

DIRECTIONS

Preheat the grill to medium high.

Pound chicken breasts until they are around a quarter inch thick (this is a good "boy" job - they like smashing things with hammers)

Season the chicken on both sides with the salt, garlic, and pepper.  

Lay the chicken breasts on the counter, smooth side down.

Put a piece of prosciutto on each piece of chicken, then do 2 halves of the provolone and then 2 basil leaves. Carefully roll it up, keeping it tight. Tie 2 pieces of twine around each piece to keep it together. Trim the loose ends. Lightly brush each rolled piece of chicken with oil.

Grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, warm the tomato sauce. 

Remove the twine from the chicken pieces, cut into slices, and serve warm on a pool of sauce. Garnish with torn pieces of basil.

Homemade Goldfish Crackers

I'm not sure if these are available in New Zealand/Australia - but I'm sure there is an equivalent cracker to the Goldfish that are in demand with toddlers here.  There's something about the cheesy crispy tiny crackers that appeal to the little ones, that makes me call them (along with yogurt melts) "crack for babies"

The Future Food Critic is no exception. He first sampled the delights of Goldfish at daycare, and after reading the nutritional info, I was sure that there was a homemade way to make a similar (but better for you) cracker.

Pinterest to the rescue! I found a pin from Cupcake Project (originally seen on Country Living) and I was off!

I found the cutting stage to be the most tedious, but at the end of the day - the result was awesome! At the end, I made some larger shapes, and those were quickly devoured by H.

They don't come out the same colour as the ones you can buy, but that's because we don't add colouring or flavouring.

If you're looking for a basic recipe with few ingredients, and is simple to make - this is it!  My first go around - I rolled them a little thick, but as I got the hang of it, the thinner ones turned out crunchier.

INGREDIENTS

• 1 C all-purpose flour
• 4 T cold unsalted butter, cut into small pieces
• 8 oz cheddar cheese
• 1/2 t salt
• 1/2 t fresh-ground pepper
• 2-4 tablespoons of cold water

Optional: seasonings such as oregano, basil, garlic can be added to switch up the flavour a little!

DIRECTIONS

1. Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
4. Line 2 baking pans with parchment paper and set aside.
5. Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy).
6. Cut out as many crackers as possible.
7. Place them 1 inch apart on the prepared baking pans.
8. Bake at 350 F until golden and crisp - 15 to 20 minutes

Recipe Swap: Four Ingredient Fudge!

Time for another recipe swap! (hosted by Sarah at A Taste of Home Cooking).

This time around, I was assigned Eva Bakes. A great blog, with a ton of goodies that would fit anyone's sweet tooth!  I've always maintained that I am a better cook than I am a baker, but after seeing how simple some of the recipes are - maybe I could make more of an effort?!

That said - I was intrigued by a "4 ingredient" fudge. The fudge I usually make is more labor intensive, requires a candy thermometer and takes longer - so I was definitely interested in a whittled down version that could be made with what most (cooking type) people have laying about their house at any given time.

I must have given in to a desperate chocolate craving, and eaten half the bag of baking chips (or it could have been someone else), but I was able to make a half batch of this fudge in about 5 minutes.  Setting time is a different story, of course.

I didn't get a picture of the finished fudge, because we ate it out of the pan with a spoon
no wait the light was bad it was, um, unavailable.

Go visit Eva's blog if you aren't a rabid fan already.  I'm making her chocolate chip cookies next, or maybe the Orange Berry Muffins!

FOUR INGREDIENT FUDGE
Source: Eva Bakes as seen on Daily Dish Recipes; who adapted from What's Gaby Cooking

INGREDIENTS:

• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 tsp sea salt
• 2 teaspoon pure vanilla extract

DIRECTIONS:

Line a square 8” baking pan with wax paper or parchment paper. 

In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.

Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.

Refrigerate for 3-4 hours until firm.

Steak and Gorgonzola Piadini

Now that it's getting warmer, we'll be eating outside more. Having said that, we eat outside year round anyway, since it really doesn't get that cold (aside for a month or so) here in Phoenix.

This recipe comes to you from The Food Critic. Remember the book I got him for Christmas? It's still the gift that keeps on giving. This meal is really really good - fancy enough for company, but simple enough that you can make it without a lot of extra ingredients that you might not have in the fridge (okay, I always have blue cheese in the fridge).

If you feel that making bread is a pain, that's okay - just use a pita instead!

Source: Weber's Way to Grill

STEAK AND GORGONZOLA PIADINI

INGREDIENTS

Dough

• 1.5 cups warm water (100° to 110°F)


• 1 package rapid-rise active dry yeast


• 0.5 teaspoon granulated sugar


• 4.5 cups all-purpose flour, plus more for rolling the dough


• 3 tablespoons extra-virgin olive oil


• 2 teaspoons kosher salt

Dressing

• 2 tablespoons extra-virgin olive oil


• 2 teaspoons balsamic vinegar


• 0.5 teaspoon minced garlic       


• 0.5 teaspoon Dijon mustard


• 0.25 teaspoon kosher salt


• Pinch ground black pepper

• 2 rib eye steaks, each 6 to 8 ounces and about 1 inch thick


• Extra-virgin olive oil


• Kosher salt


• Ground black pepper


• 8 ounces Gorgonzola dolce or other soft, mild blue cheese, broken into small pieces


• 4 cups (about 3 ounces) baby arugula (rocket) or spinach

DIRECTIONS:

In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add flour, the oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1.5 to 2 hours.

In a small bowl whisk the dressing ingredients, and refrigerate until you need it.

Allow steaks to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F).

Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 10-inch squares and lightly oil each sheet of paper on one side. Roll each piece of dough flat into rounds 8 to 10 inches in diameter. Lay each dough round on an oiled sheet of parchment paper and lightly oil the top of each round. Stack the dough rounds between the sheets of parchment paper and set aside on a sheet pan.

Lightly brush or spray both sides of the steaks with oil and season them evenly with salt and pepper. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill, cover, and keep warm.

Reduce the temperature of the grill to medium heat (350° to 450°F). Lay 2 dough rounds over direct medium heat, with the paper sides facing up. Grab one corner of the paper with tongs and peel it off. Grill until the rounds are golden and marked on the underside, 2 to 3 minutes, rotating them occasionally for even cooking.

Turn the crusts over and distribute one quarter of the cheese over each crust, leaving a 1/2-inch border around the edges. Continue grilling over direct medium heat until the crusts are crisp and the cheese is melted, about 2 minutes, rotating the crusts occasionally for even cooking. Transfer the grilled crusts to a work surface. Repeat with the remaining crusts.

Place the greens in a salad bowl, pour the dressing over the greens, and toss to combine.

Cut the steaks into thin slices, removing any pockets of fat, and distribute evenly over the crusts, then top with equal portions of the salad. Fold each piadini in half and eat it like a sandwich or, for easier eating or sharing, cut each piadini in half with a serrated knife after folding.

Chicken Pockets

 

These babies are ridiculously more-ish. The first time I made them, I shaped them in round bundles (kind of like a chinese pork bun, except with chicken), and a couple in more log-ish shapes.

This time around, I stuck with the log shape, they kind of remind me of hot pockets, except bigger, better, and without all the crap I can't pronounce.

I used the hamburger dough recipe, and once it had gone through the process - I cut it into 8 pieces. Rolled it out, then filled it, wrapped it, sprinkled with parmesan and baked it.  

This recipe was inspired by Seeded at the Table and adapted to our tastes

INGREDIENTS:

• One batch of hamburger dough (or you could use pizza dough)
• 1 Tablespoon olive oil
• 3 small chicken breasts, diced small
• 1 large onion, diced finely
• 3-4 garlic cloves, minced
• 5oz cream cheese
• 2 Tablespoons butter, melted
• 1 tsp seasoned salt
• pinch ground black pepper
• 1 tsp herbs de provence (you could use italian seasoning if you want)
• splash of milk
• 1/2 cup mozzarella cheese
• Parmesan cheese for sprinkling 

DIRECTIONS:

1. Preheat oven to 375 degrees
2. Add the olive oil to a skillet and heat on medium high.
3. Add chicken, onion and garlic - and cook until chicken is browned (adds a bunch of flavor) and the onions are soft.
4. Mix cream cheese, butter, seasoned salt, pepper and herbs de provence and a splash of milk in a bowl. 
5. Add cream cheese mixture to skillet with chicken, and mix. 
6. Roll out pieces of dough into rectangles, add about a 1/4-1/2 cup of chicken, a little mozzarella on top of the mixture, and roll up.  There are couple of ways to do this, burrito style, or taquito style. You just do whatever you feel like doing, it's bread, it's filling - we're going to bake it, so it's going to be good no matter the shape, right?
7. Brush the top of the chicken bundles with a little melted butter, and sprinkle a little parmesan on top.
8. Bake for around 20 minutes, or until the bottom is good and brown, as well as the tops. 
9. Devour immediately, or freeze individually for reheating whenever you need a snack.

Fire Roasted Tomato Soup

I love soup. Especially when it's a leftover for lunch - add some fruit and yogurt and you're pretty much set, right? Well, add a crusty roll too, and then you have a feast.

I am going to experiment and see what the major difference in flavour there is when NOT using fire roasted tomatoes (in which case, the title could be just "Tomato Soup"), but I really enjoyed the flavours of this one.

It's pretty simple, quick enough that you can either eat it for dinner the night you make it, or you can make it while you are making something else, let it simmer while you eat - and have dinner already made for the next night too.

We ate this with grilled cheese sandwiches (cheese toasties in my parents' house), and it was perfect.

Source: Adapted slightly from For the Love of Cooking

INGREDIENTS: 

• 2 tsp olive oil
• 1 sweet yellow onion, finely diced
• 2 large carrot, peeled and finely diced
• 2 celery stalks, finely diced
• 5 cloves of garlic, minced
• 1 28 oz can of diced fire roasted tomatoes
• 3 1/2 cups of chicken broth (go for vege broth if you're vegetarian)
• 2 tbsp tomato paste
• 2 tsp sugar
• Sea salt and freshly cracked pepper
• 1/4 cup of milk (leave out for the dairy-free  - it's not 100% necessary, but does add a nice richness)

 DIRECTIONS:

1. Coat a small Dutch oven with the olive oil.
2. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute.
3. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
4. Blend the soup using an immersion blender until creamy and smooth then pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.

Homemade Hamburger Buns

 Ohhhhh, homemade bread is probably one of the greatest things in the world. Fresh from the oven, still warm and soft inside.... and you know what's in it.  

I went searching for a good hamburger bun recipe, and tried a few. This one came out fabulous. Soft rolls, delicious taste, was awesome with our burgers.  And straight out of the oven with butter.

I particularly like it that I the bread machine did all the work for me, but if you don't have a bread machine, I'm pretty sure it's easy enough to convert (although I haven't tried it).  This is how I'd do it: I'd mix the dough, and knead until you get a smooth ball, then put in a lightly oiled bowl. Cover tightly with plastic wrap, and let rise until it doubles. Punch it down, turn out onto a floured surface. Shape your rolls, and let them rise again.

Source: Food.com

INGREDIENTS:

• 1 1/4 cups milk, slightly warmed
• 1 beaten egg
• 2 tablespoons butter
• 1/4 cup white sugar
• 3/4 teaspoon salt
• 3 3/4 cups bread flour
• 1 1/4 teaspoons active dry yeast
• Melted butter and sesame seeds

DIRECTIONS:

1. Place all ingredients in pan of bread machine according to manufacturer's directions
2. Select dough setting.
3. When cycle is complete, turn out onto floured surface, cut into 8 equal pieces (use a scale,  if you must).
4. Place on greased baking sheet far apart.
5. Cover and let rise until doubled, about one hour. Brush with melted butter and sprinkle with sesame seeds.
6. Bake at 350° for 9-12 minutes. Note: Oven temperatures vary so check after 9 minutes to see if done.

Second rise, just before melted butter/sesame seeds and baking

 

Beef/Tomato/Spinach Pasta

Not a wonderful looking dish, but don't be fooled! I am lucky to have gotten any kind of photo at all (this is the leftovers), because later the same evening I made this... the leftovers disappeared!
 
Verdict:    TFFC: nom nom nom (ate a big bowl)
                TFC:   there's more, right?
                Kylee: wow, that was unexpected...
 
All that said, simplicity is key during the week. This meets all the major food groups, and manages to be delicious at the same time. Next time, I might add more tomatoes, and more spinach.
 
It's a one pot dish, and is ready fast. I think the major flavour punch is that the pasta is cooked in the tomato-y (that's a word), beef broth.  And the addition of cheese can never be wrong.
 
Slightly adapted from www.cozi.com
 
BEEF/TOMATO/SPINACH PASTA
 
INGREDIENTS:
 

·         ½ teaspoon salt

·         1 lb ground beef

·         1 onion, finely chopped

·         4 cloves garlic, minced

·         1 can (14.5 ounce) diced tomatoes

·         1½ - 2 cups beef broth

·         1 teaspoon dried oregano

·         1 teaspoon dried basil

·         ¼ teaspoon pepper

·         8 ounces small pasta, dried (1 cup) – we used ditalini (soup pasta), because we were out of orzo/rissoni

·         12 oz frozen chopped spinach, thawed and squeezed as much as possible

·         ¾ cup grated Parmesan cheese

 
DIRECTIONS:

1. Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
   
2. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
   
3. Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta.
4. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
   
5. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

 
 
 
 
 

Cabernet Burgers with Rosemary Foccacia

 

For most, grilling (BBQ) season is limited to summer. For us, in Arizona - it's not really limited at all. In actual fact, we probably cook outside more often in the three other seasons.

TheFoodCritic is not a keen indoor cook. He’d prefer to watch paint dry than actually swing around the kitchen cooking something up (and no, hotdogs and mac & cheese from a box do NOT count. Ever).

So, while I’d like to give him ALL the credit for this burger, here’s the thing. It was OBVIOUSLY a stroke of GENIUS on MY part that made this dinner happen.

I bought him a book. A grill book. Written by Weber. Yes. Oohhhh yes.  We’ve had complicated rubs on ribs, we’ve had steak marinades, we have had fantastic vegetables, and even the odd piece of chicken from him owning this book. I thank myself. Hahaha.

Lately, I’ve been getting a really great dinner that I didn’t cook about once a week. This is one that we particularly like (the flavours are really fabulous, plus, there’s the leftover wine… you can't really go wrong). 

We’ve had this twice now – the second time, he added finely diced and sautéed onions to the burger patty.

Fabulousness.  Make this immediately.

Source: Weber's Way to Grill

CABERNET BURGERS WITH ROSEMARY FOCCACIA

 

INGREDIENTS:

Glaze

• 2 cups cabernet sauvignon
• 1 tablespoon brown sugar

Butter

• 1/4 cup unsalted butter (1/2 stick), softened
• 1 tablespoon minced fresh rosemary leaves

Patties

• 1-1/2 pounds ground chuck (80% lean)
• 1/4 cup Cabernet glaze (above)
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Other

• 4 slices white cheddar cheese
• 8 slices ripe tomato, each about 1/2 inch thick
• Extra-virgin olive oil
• Kosher salt
• 4 focaccia squares, each about 4-1/2 inches, sliced in half horizontally, or 4 focaccia buns, split
• 2 cups baby arugula (rocket to the kiwis & aussies)

DIRECTIONS:
In a heavy saucepan over medium heat, combine the wine and brown sugar. Cook until reduced to 1/2 cup, 20 to 25 minutes. Set aside to cool.

In a small bowl mix the butter and rosemary.

Prepare the grill for direct cooking over high heat (450° to 550°F). In a large bowl gently combine the patty ingredients and shape into four patties of equal size and thickness, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty.

Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, brushing with the glaze every 2 minutes and turning them once when the patties release easily from the grate without sticking. During the last minute of cooking, place a slice of cheese on each patty to melt.

Lower the temperature of the grill to medium heat (350° to 450°F). Brush the tomato slices with oil, season with salt, and grill over direct medium heat until soft, 2 to 4 minutes, turning once. Spread the cut sides of the focaccia with the rosemary butter and grill over direct medium heat, cut sides down, until lightly toasted, about 1 minute. Build each burger with arugula, a patty, a slice of bacon, and 2 slices of tomato. Serve warm.