Mar-a-Lago Turkey Burger

I think my cooking mojo is back.  I have a backlog of several recipes that I need to post, this coming week. For some reason, during the summer months, we do a lot of grilling.  We don't get very fancy, really-- because we're both tired when we get home from work.  Most any kind of well-seasoned grilled meat, and whatever vegetables are in our fridge, makes a perfect meal for us.  The meals I've been making are so simple and unfussy, that I don't feel it's interesting enough to blog about them.  Hence, I get a little lazy about making a new summer dinner recipe.   I think that it's Fall and Winter, when I start to create different soup recipes, braised dinners, stews and home baked breads.  So, I found myself wanting to break free of the grilling ho-hums.

We enjoy grilling red meat, but I try not limit how often we do that.  I starting searching through my saved recipes and I settled on this turkey burger recipes. What seems like ages ago, I had bookmarked this  recipe that was featured on the Oprah Winfrey Show.  (Would you believe I still haven't watched her final three shows?  That's how little time I have to watch television, these days.)  I digress.  Oprah was raving how she had the best turkey burger, ever, at Donald Trump's private club in Palm Beach.   The Donald and his chef were invited to share the recipe with Oprah's viewers.  I decided to finally see for myself what all the hoopla was about this recipe:

The first step is to sauté  scallions, celery and apples in the canola oil until tender. Let cool.

The ground turkey is then seasoned with salt & pepper, hot sauce and Major Grey's Chutney.  Only, my chutney comes from Trader Joe's.  Close enough.  Lemon zest and juice is also added. 

Because I'm rebellious, at times, I reversed the recipe directions and added the cooked veggies and apples last...and then some fresh chopped parsley.   I scaled the recipe down to make four patties. Turkey burgers can be a challenge to work with. They're very soft and can fall apart very easily. After pressing an indentation in the middle (a little Bobby Flay trick I learned), I borrowed something I've seen the fine folks at Cook's Illustrated do--I froze the patties for about 15 minutes.

The recommended grilling time is seven minutes per side, plus 5 minutes for the meat to "rest".  

 Because the patties were partially frozen, it took about an extra 4 minutes of grilling time.  My husband said that the patties were easy to work with, since they the freezer had firmed them. These were cooked to about 160F and they continued to cook as they rested, loosely covered in foil.

I slathered a bit of Poupon Mustard, a touch of mayo and a dab of chutney on the patties.  I picked one of our paltry tomatoes (we've had one of the coolest and overcast summers that I can ever remember) and some onion. Look closely and you'll see a golden raisin that was in the chutney. 

Of course, fries goes beautifully with burgers.  I made a new recipe for oven-roasted garlic fries and they were fantastic! (That recipe will be posted next.)

VERDICT:  Okay, I get it, Oprah.  This is a really good turkey burger!  The apples add a lot of moisture to the lean ground turkey, but you really don't taste them.  The lemon zest really came through-- and I think next time, I'd add a little less as I don't want that to be the dominant flavor. In fact, I think lime would be a great alternative!  The chutney adds a little bit of sweet to the mix, while the hot sauce kicks up the flavor a notch.  If I do say so myself, I need to get busy and make some more of my own peach chutney (that has red bell pepper) to this burger.  The bonus is that this is healthy burger, especially if I had whole wheat buns.  

I'll definitely add this recipe to our grilling menu.  Is this the best burger ever?   Ever is pretty absolute, so I don't use that word as liberally as others do.  I'd say it's a great burger, and I'm glad I can make my own at my humble home. I doubt that Donald Trump will be inviting me to dine at Mar-A-Lago.  How about you?

 A printable recipe is at the end of this post.

Chocolate Ganache Cake | Chocolate Ganache Cake Filling | Chocolate Ganache Cake Recipe 2011

Chocolate Ganache Cake Boss



Chocolate is perhaps the most seductive things irresistible edible and delicious in the world. You can not say no. As in my case if I see or even talk about chocolate, it drives me crazy, but in a good way. I love the goodness of sweet and creamy chocolate offering, touching the lips and melts in your mouth. I do not care what kind of chocolate while the chocolate. And I know I'm not alone in this world. Worldwide there are millions of people the same happiness I feel when I eat a bar of chocolate to enjoy.

Chocolate Ganache Cake Wiki



There are many brands of chocolates, they all have their own method of placing a touch of chocolate each, creating chocolate flavors of the brand along the process chain. Chocolate is not only in forms that are to grocery stores, there are many types of chocolate and a variety of purposes. This is a chocolate, a chocolate fountain, chocolate powder and mode called chocolate ganache. Perhaps you are wondering what that is. If you do not know what then here's how to save a lot of trouble.

Chocolate Ganache Cake Balls



Ganache is basically chocolate with whipped cream, a delicious blend of these two substances. It is commonly used as a base for many sweets such as mousse cake chocolate mousse, or for other purposes. The Swiss invented and perfected so if you want the best out of this country. It is the best material to use for the base production of truffles, tarts and mousse, and more impalpable. Maybe your mouth right now, how to download images from the lavish photo pour in the head and you can imagine the taste, I bring to your palate. And you know what? I have good news for you d. Did you know that you actually do? Yes! You can make your chocolate ganache in the comfort of your own home. It is quite easy because it is just a mixture of chocolate and cream in equal parts. It is very creamy and not too much chocolate, that is, if you do well. Although professional cake makers in the world uses it makes it complex and confusing methods, which can even make your own satisfaction. Doing only two methods.

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Rösti - German (or Swiss) Hash Browns & Eggs

Eggs & Potatoes.  That's a hearty breakfast!  For the last few Sundays, the men in my life have requested my "Best Pancakes".  They really are good, but sometimes I need to eat protein with my carbs!  It must be the Bavarian in me, but I'm a potato lover. Potatoes and eggs, is exactly what I was craving, when I thought of this dish.   I haven't made Rösti  in quite a while.  They really are similar to American-Style hash browns, and they are quite easy to make-- especially while, in the middle of grumbling how much I hate to hand grate potatoes, my husband points out where the shredding blade to my food processor has been hiding for months!

(Thinking to myself "it's been hiding because it's been put where it doesn't belong"... grumble, grumble.) I happily abandoned this task and set up the food processor.

Much easier!  Since I was cooking for two, I used three Yukon Gold Potatoes.  Not having to peel potatoes is a shortcut that I'll take, any chance I can get.

Here's where the rubber meets the road.  Potatoes have a lot of moisture in them.  If you've ever tried to make homemade hash browns, and they turned out gummy...  you can avoid that problem by squeezing the excess water from grated potatoes.  If you own a potato ricer, the job is done very easily. Otherwise, you need to use a cheese cloth (or tea towel) and a lot of elbow grease.  Look at all that water!

By the way, I use this technique with thawed or cooked spinach.

There are different variations of Rösti.  You can add bacon, cheese or onion. Or, all three.

Since the Cuisinart was already used, I grated 1/2 an onion.  Drizzle a bit of olive oil, and season with pepper and go light on the salt.  You can always add more.  Toss to distribute.

I'm using a non-stick skillet, but a cast-iron does a great job, too.  I add a little more olive oil and one pat of unsalted butter. Evenly spread the potatoes and cook on medium heat for about 10 minutes.  You can press down on the potatoes, but I use a bacon press.  Lift a corner, and when the potatoes have a golden brown, flip over with a large spatula.   The total cooking time was 20 minutes. 

Adding eggs on top is an option.  Sure, you can cook eggs on the side, but I thought I'd test a theory that I could cook the eggs on top-- thus one less pan to clean up.

I decided to put a lid on top...and I waited, and crossed my fingers.  It took a few minutes...

Whew. It worked.

Breakfast is served.

If runny egg yolks make you squeamish, skip the eggs on top.  Serve this with scrambled eggs.  This is a great side dish for dinner, as well.

VERDICT:  Pancake loving husband was very quiet.  This is a good sign, as all I could hear was the fork hitting the plate.  After cleaning off his plate, I got a bit "thank you".  The potatoes weren't gummy, and they were flavorful.  Who needs to buy frozen grated potatoes?  Sure, it took a little more prep work, but it's cheaper and just plain delicious.

Delicious!  It will satisfy any kind of appetite, including the hungry men in my home.

Ultimate Chocolate Cake | Ultimate Chocolate Cake Wegmans | Ultimate Chocolate Cake Recipe 2011

Ultimate Chocolate Cake Anna Olson



Somewhat radical statement, I know, especially with so many recipes CC make the same claim. But one bite of this deliciously rich, moist and perfectly sweet cake to confirm that you are on the way to victory and have devoured the helpless, unable to have deep, dark, chocolately charm to defend.

Ultimate Chocolate Cake Buttermilk



And I agree. In fact, I am happy to score this famous pie at all levels to say. Besides being the most beautifully intense chocolate flavor, has a cake texture. This I mean that it is still wet "cake" with a small crumb. It's wet squidgy cake that can not decide whether it is a cake or cookies. Or collapse in the middle a la Nigella's Chocolate Cloud Cake, but according to her, it meant that seems a bit odd if you ask me! I've always taught if the cake sinks, there is something wrong with the mix. Meeow!

Ultimate Chocolate Cake Best



To the best chocolate cake ever get, I have months of testing recipes, including Delia Smith, Rosemary Shrager, Nigella, Sophie Grigson and the River Cafe. And none of them come here, I give you cake. Double Meeow! But it's true.Be the texture was wrong, or that far from chocolately enough. Chocolate Nemesis famously called the River Cafe close to the taste, but texture disappointed. Since then, I said, it is very difficult to get right. If I knew the first time I tried it!

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Childrens Birthday Cakes | Children's Birthday Cakes Houston | Childrens Birthday Cakes Ideas 2011

Childrens Birthday Cakes Brisbane



I used to be a mother, I need birthday cakes for children from a local grocery store or Walmart for cheap buy sheet cakes seems logical enough. They are well decorated (though not unique) and my sons that they are special because they have their names on them. But this cake tastes soft and looked at houses in the neighborhood biscuits, cookies. I know I could do better, and when I use my own birthday cakes for my children.

Childrens Birthday Cakes Recipes



The first year I did, I was nervous that other parents will think that my creation is disgusting. I tried to make it perfect, highlighting the fact that maybe I was wrong. Maybe I'm not good at. But the smiles of children sitting at the receipt of the cake, they knew that they worked hard, was special. Suddenly it does not matter what anyone else thinks, but I have a birthday cake for my children since.

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The first time you have a cake for your child, go for something easy to decorate. Even non-traditional birthday cake toppers can be purchased is a good choice. Try chocolate turtle cake or sweet cake and place the name of your child with the alphabet toppers. I promise I'm a hundred times better than you can buy in the store will try and you feel proud of your achievement.

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Chewy Sugar Cookies

A sugar cookie is a sugar cookie is a... well, not necessarily!  To me, the perfect sugar cookie has crispy edges with a chewy center.  It needs to have just the right balance of butter flavor and vanilla custard.  The extra sugar coating adds that perfect crunchy texture on your tongue.  I have never been impressed with commercially packaged sugar cookies.   There used to be a cookie franchise business that was located in two of our local malls. But they closed down during the Atkins No-Carb craze.   Every so often, I would buy one of their freshly baked sugar cookies and I missed those.

I haven't made cookies in a long time, and I thought I'd treat my family to a lunchbox treat.

I caught a video of one of my favorite TV cooking shows, "America's Test Kitchen", and I was intrigued with an ingredient that is added to their recipe-- cream cheese!  Interesting!  What I particularly liked about this recipe is that the batter is mixed by hand.   Here's how it's done:

According to the video I watched, weighing the flour is more important the relying on a measuring cup.  I needed 11-1/4 ounces of flour (or 2 1/4 cups).  As it turns out, they measured the same.  Still, I do use my digital scale often.

So, here's the ingredient line-up:  all-purpose flour (I use unbleached), baking powder, baking soda, salt, sugar, softened cream cheese, vegetable oil, one egg, milk, and vanilla.  (A printable recipe is at the end of this post.)  You'll want to organize your ingredients, because you'll be adding melted butter, while it's still warm.  This happens fast. Ready?

Only 2 ounces of softened cream cheese is used, and it's added to the white sugar.

 Next, we add 3/4 stick of melted, warm, butter. Whisk to combine.

Add the oil, and one egg...

 Add the milk, and pure vanilla.. and I'm not even breaking a sweat!

Dump in the flour and stir with a spatula until it becomes soft and homogenous.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls.  NOTE: The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.  Roll them into sugar ...

...and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass (I used the bottom of a measuring cup), flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
 

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.

The cookies will come out nice and puffy.  Now, I'm a fan of a golden cookie.  However, don't be tempted to keep on baking these! You'll end up with an all crispy cookie, and not that chewy center that we're going for. I baked mine for 13 minutes...

You want to test the cookie with a light press. It will indent a bit, but the outside edges have the slightest gold color.  Here's where patience is important...

 You have to let these cool on the baking sheet for five minutes. Tick, tock, tick, tock...

OK, it's been five minutes and five seconds... I can't stand the wait!

The cookies are still pretty warm, and pliable.  I take a bite and chew. Gooey.  Is it underbaked, I wonder? Husband takes a bite, and asks me the same thing.  I read the directions again, and it says to cool to room temperature. Oh, c'mon!

I removed these to a cooking rack, and waited ten more agonizing minutes.  I ate another cookie (purely for research).

I think these are gorgeous cookies!  They're perfectly symmetrical, and look like a professional bakery.  Nice!

VERDICT:  Do I feel a crispy crunch as I bite?  Yes!  Do I get that chewy center? Yes, indeed!  Is it underbaked? No!   What I taste is vanilla custard.  The butter isn't overpowering, but it's there.  This cookie is just like that one I used to buy at that cookie place.   These are excellent!  Now, I had visions of wrapping pretty colored ribbon around a stack of these, and photographing them. Only, I was losing my natural light.  I decided to shoot photos the next day.  Well, that wasn't going to happen...  let's just say that out of the 24 cookies, there were four left!  I'd say that the men in my life liked them.

 If you love sugar cookies, then here's the recipe for you!  You don't need those package mixes or the ones you cut from the wrapped up plastic roll. You know exactly what I'm talking about!

So, here's the printable recipe.  Now make them, and enjoy! By the way, if if there are any left, you can microwave them for about 5 seconds. They become slightly warm and extra chewy.  Mmmmm.