Parmesan Mayo Burger Sauce [Zack]

If you're tired of the same ole burger toppings, give this creamy parmesan mayo a try.  It's rich, creamy, and tangy and it will perfectly compliment a medium rare burger patty.

We don't have a meat grinder with European plugs, so we hand-chop the beef.  No, it's not fancy.  And no, it's not difficult.  You can control the fat content, and you know where the meat comes from.  I decided to saute shitake mushrooms and add 2 thick slices of bacon on top.

Process:

Here are the ingredients for the parmesan mayo sauce:

Grate the parmesan cheese with a micro plane so it's fluffy.  Measure out 1 cup of the cheese (or 1/2 cup of normal gated cheese), and mix in the 4T mayo, 1T mustard, and 1T cream.  Crack some black pepper in there too.

To finish the rest of the burgers:

Chop the beef to your desired texture on a cutting board.  If you want to add more fat, you can intersperse bacon.

Mix in whatever you like in your burgers.  I did some garlic powder and black pepper.

Start the bacon in a cold frying pan with a little bit of oil.  Slowly fry it until crispy brown.  Cook your chopped mushrooms in the same pan.

Toast the buns, and put your parmesan mayo burger sauce on the bottom bun.  Start the burgers in a screaming hot pan and cook until medium rare.  Serve alongside fries and a salad.  Oh, and maybe a beer.

Ingredients:
4 T mayo
1T dijon mustard
1T cream
1 cup microplaned parmesan reggiano (it's fluffy), or 1/2 cup grated
Freshly cracked black pepper

Song:  Kavinsky - Odd Look (Feat the Weekend)

Wild Boar Stoofvlees [Zack]

Stoofvlees / Carbonnade Flamande is my all-time favorite Belgian recipe.  Imagine a warm, comforting beef bourguignon, but instead made with the famous Belgian dark beer.  Dark beer and carrots add a small amount of sweetness, but all of the rest of the ingredients are designed to umami bomb you.  The combination of fresh and dry mushrooms, fish sauce (only thing that’s not traditional), and browning the meat will add depth to the stew.  Cooking everything slowly in a pot will make the meat impossibly tender, and also develop the flavors.  You’ll get a small herbal note from the bay leaves and the clove.

But, the coolest part of the recipe is how to thicken the sauce.  You place 2 slices of bread smothered with mustard on top of the stew.  It will get absorbed as the Stoofvlees cooks and thicken up the sauce like a roux.

It’s always served with a side of world-famous Belgian French fries and a small cup of mayo (no ketchup!!).  Accompany the stew with a cold dark beer, and there’s really not much better in life.

Process:

Start by prepping everything - cube the wild boar or beef into ~1 inch cubes.  Finely dice the 2 onions and the carrot. 

Put a pot (with a cover) on the stove on medium heat and add the 1T butter and 1T canola oil once it heats up.  Brown the meat on one side, in batches.  Extract to a plate.

In the same pot, saute the diced onion and carrots until they develop a small amount of browning.

Throw the meat back in, along with the dried mushrooms.  Pour the 2 dark beers in the pot.

Stir everything up.  Slather about 2T of mustard on top of 2 slices of bread.  Place them on top of your stew, along with the aromatics:  2 bay leaves, 3 juniper berries, 2T onion flakes, and the clove.  

Cover the pot, reduce the heat to low, and let it simmer for about 3 hours.  Stir every 15 minutes or so to make sure nothing is sticking to the bottom.  It's finished when the meat is very tender (test a piece).  Stir in the 1tsp of fish sauce, a bunch of freshly cracked black pepper, then adjust for salt.

Serve hot french fries with mayonnaise alongside the stew.  I cheat and go to the local Frituur.  I like french fried onions on top of my fries :)

Ingredients:
1.5 lbs wild boar (or beef), cubed
1T butter
1T canola or other non-olive oil
2 onions
1 medium carrot
.5 cups dried mushrooms
2T dried onion flakes
2 bay leaves
3 juniper berries
1 clove (more if you're into that)
1tsp fish sauce
2 bottles Belgian brown beer
2 pieces of bread, with 2T mustard spread on top

Song:  My favorite Belgian artist should accompany this recipe:

Lentil Veggie Harissa Soup [Zack]

We just got back from vacation, where we over-indulged (to say the least).  We are always looking for something healthy and comforting to welcome us back into the house.  Lentils are most often our go-to play.  They are easy to cook, and since they are dried, you can keep them in the pantry to be available when needed.  Toss in some other veggies, add some stock, and you have a quick meal to return some sanity to your diet.

Process:

Chop and dice your peppers, mushrooms, onions, garlic, and tomatoes.  Start your pressure cooker or pot on medium heat with a little bit of oil on the bottom.  Saute the red peppers, onions, and mushrooms until they develop a bit of browning.

Add 1T of harissa powder and the chopped garlic, and stir until fragrant.  Harissa powder is a Tunisian mix of chiles, cumin, garlic, coriander, caraway, and cinnamon.  If you can't find the powder, just use chiles, cumin and garlic powder in even quantities.

The tomatoes go in next, along with the lentils.  Stir in your chicken (or veg) stock and water.  Cover the pressure cooker and cook for 15 minutes.  If you're using a normal pot, it will take a bit longer, but just taste the lentils to make sure they are cooked through.  Don't forget to shake the pot around so the lentils don't burn on the bottom.

When it's finished, stir in some keffir or yogurt and sprinkle some extra harissa powder on top if you're feeling brave.  An avocado will boost your veg count.

Ingredients:
2 red peppers
2 cups brown mushrooms
3 red onions
4 medium-sized tomatoes
2 cloves garlic
1.5 cup lentils
2 cups chicken stock (or veg stock)
2 cups water
1T harissa powder
keffir or plain yogurt
1 avacado to garnish

Song:  The Cardigans - Love Me

Garden of Fire Cocktail [Rhonda]

At Craftbar, Tom Colicchio's restaurant at Broadway and 19th in New York City, they serve a refreshingly delightful cocktail called Garden of Fire. It pulls its deep vegetal tones from cucumber, flecks of pink peppercorn and jalapeno-infused vodka splashed with an Italian aperitif, Cocchi Americano.

Cocchi (pronounced co-key) is a white wine from the Asti province of Italy. It's infused with citrus peel, botanicals and cinchona bark, which adds a subtle bitter note missing in its citrusy French cousin, Lillet.

In playing around with jalapeno intensity and flavor additions, I found that gin, with its hints of juniper, works well as the base. (Slice a jalapeno and drop it into a half-full bottle of gin, store in the fridge.) And to soften the alcoholic content, a splash of grapefruit juice and/or lime-flavored seltzer is marvelous.

Directions:
2 ounces jalapeno-infused gin
1 ounce Cocchi Americano
Splash of grapefruit juice, lime-flavored seltzer (optional)

Serve chilled or over ice.

Suggested soundtrack: "Falling" Haim

Pear Compote with Brie in Phyllo Cups [Rhonda]

Tonight's New Year's Eve festivities will start with a glass of Veuve Clicquot and these easy-to-make pear and brie bites. This is the quick version. If you have the time, you can make your own phyllo shells. It's not difficult and they're a bit more dramatic in shape and lightness. Either way, this is a lovely opener.

Ingredients:

(Makes 30)

2 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon Saigon cinnamon
1 1/4 lbs. firm but ripe pears, peeled cored and coarsely chopped
1 tablespoon cognac
2 boxes (15 count) frozen mini phyllo dough shells, thawed
1/2 lb. brie, rind removed

In a heavy saucepan over medium heat, melt butter. Stir in sugar and cinnamon, then add pears and mix well. Cover and reduce heat to medium-low. Cook until pears are tender, about 25 to 30 minutes. Stir in cognac. Remove from heat and let cool.

Heat oven to 350 F. Arrange phyllo shells on baking sheet. Slice brie into small pieces. Spoon pear mixture into phyllo shells then top each shell with a piece of brie.

Bake 9 to 11 minutes, or until the brie melts. Serve hot.

If you want to make your own phyllo shells:

6 sheets phyllo dough, each trimmed to 12 by 16 inches and cut into 48 two-inch squares (stack the sheets and cut them all at once)
2 tablespoons butter, melted

Preheat the oven to 350 F.
Mold 3 phyllo squares into the bottom of a miniature (1 inch) muffin tin. Place 3 more phyllo squares at a 45-degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use.

Suggested soundtrack: J. S. Bach's Brandenburg Concerto No. 3 Allegro. Any version. It's all good. (I'm listening to Eugene Ormandy and the Philadelphia Orchestra)

Pumpkin-Carrot Soup Shooters with Coconut Cream [Rhonda]

(Photo by Matt Koulermos)

Once again, Cooking with Friends knocked our socks off at this year's holiday party with a super fabulous starter, a soup that holds a bit of mystery along with big flavors. It was served in mini martini glasses, but when I made it at home for Matt, a small bowl worked nicely.

Jalapeno heat and a hint of coconut make this soup intriguing. The recipe yields about 6 cups worth and freezes well, minus the coconut cream. Add that fresh when you serve.

Ingredients:

3 tablespoons butter
2 large shallots
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeno pepper, seeded and diced
1 tablespoon grated fresh ginger
1/4 teaspoon pimenton (sweet smoked Spanish paprika)
6 cups of vegetable broth
1 (15 oz.) can pumpkin
1 lb. carrots, peeled and diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
Coconut Cream
Garnish with toasted flaked coconut

1. Melt butter in Dutch oven over medium-high heat, add shallots, red bell pepper, garlic, and jalapeno. Then sauté 5 minutes or until golden. Add carrots and sauté 5 minutes. Stir in ginger and pimento and cook, stirring constantly, for one minute. Stir in broth and pumpkin, salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 25 minutes or until tender. Remove from heat, let stand for 5 minutes.

2. Process soup in food processor  until smooth. Stir in heavy cream. Add salt and pepper if necessary. Cook over medium heat, stirring occasionally, 5 minutes or until hot. For thinner soup, stir in more broth, a little at a time. Pour into small glasses or bowls, dollop with coconut cream.

3. Coconut Cream:
(Makes about 1 1/2 cups)
Place 1/2 cup cold heavy cream and a pinch of salt in a chilled bowl, beat at medium high speed until foamy. Add 1/3 cup coconut milk, beat until soft peaks form.

Suggested soundtrack: "Say Something," with Christina Aguilera and A Great Big World. Not because it has anything to do with soup, but the melody and lyrics are heartbreakingly lovely.

Lamb and Mushroom Winter Ragu over Pappardelli [Zack]

It's winter.  Whether you like being out in the cold or not, most people agree that comfort food is best eaten looking out of your window and being happy that you are inside and warm.

This pasta dish squarely sits in the "comfort food" section of my recipes.  Each ingredient is added with the intent of boosting the umami factor.  I suggest getting a whole lamb shoulder from the butcher and to cube the meat yourself.  You'll save tons of money and plus you'll get to throw the bone into the pot to add even more flavor!!

You'll notice that fish sauce is in the recipe.  This is the secret ingredient that adds deep and bassy flavors to Thai or Asian cooking.  A touch of it will make a huge difference, and as long as you don't overdo it, you'll never notice any fishy flavor.

Process:

Wash and slice the mushrooms, and slice the red onions into moon slivers.  Cube the shoulder meat into roughly 1 inch chunks, keeping the bone.

Place a pot with a lid or a dutch oven over medium heat.  Brown the lamb on one side only, in a little bit of canola oil in batches.  For a scientific detailing on how your meat will retain more moisture, please see Kenji's explanation.

Transfer the lamb cubes to a plate, and toss the mushrooms and onions into the pot.  Add a bit more oil if needed.  Let these cook for about 5 minutes.

Then add the lamb back in, along with the bone.

The dried mushrooms, the red wine, 1tsp fish sauce, and the tomato puree all can join the party now.  Reduce the heat to low, cover the pot, and simmer for 3-4 hours.  Remember to stir it every once in a while so you won't get burned bits sticking to the bottom of the pot.

Your ragu should darken and thicken up noticeably.  Taste, and see if it can take more fish sauce.  I normally put about 2tsp in.  Adjust the salt and sugar (if needed).  To test if the ragu is finished, pull out a piece of lamb and see if it falls apart like pulled pork.

Take the bone out, salvage any good meat on it with your fingers, and throw the meat back in like you're a professional fisherman.

I like to serve the ragu over wide noodles that the sauce will get clingy.  I topped mine with some grated pecorino.

Ingredients:
3 lb / 1.5 kg lamb shoulder
1 lb / 500g assorted mushrooms
1/2 cup dried mushrooms
2 medium red onions
2 cups red wine
3 cups tomato puree
1/2 tsp brown sugar
1-2 tsp fish sauce, to taste

pappardelli or other wide noodles
grated pecorino cheese

Song:  Mystikal - Bouncin Back

Thai Veggie Coconut Curry Served in a Coconut [Zack]

I really like coconut curries.  There are a million different recipes online of how to make them.  To avoid the confusion, I always start with a set base of ingredients.  Then I deviate my recipe based on what I want to cook.  I combine a paste of ginger, garlic, and chilies with coconut milk, fish sauce, and soy sauce.  That’s it!

You can get crazy and add mussels (cook until they open), sautéed beef strips (flash brown them in a pan), shrimp (cook in curry until finished), or chicken (flash brown it in a pan first).  The recipe here is a basic one with only vegetables.  I served it in a coconut that I cut in half (directions here on how to halve a coconut).

Process:

Here is a shot of the ingredients:

Grind up cumin seeds, garlic, and ginger in your mortar and pestle.  If you want heat, add 1-2 birds eye chilies.  If you don’t have a mortar and pestle, just use ½ tsp cumin powder and chop the ginger and garlic.

Start a pot over medium low heat, and add 1T of ghee or butter into the pot, along with 1tsp of sesame oil.   Slice the onions into moons, wash and slice the mushrooms, and dice the eggplant and zucchini into ½ inch cubes.

Also, take out your lemongrass and use the back end of your knife to bash it up – it will release more flavor into the curry.

Add all of the veggies into the pot.

Saute until they start caramelizing a bit - about 10 mins.  Add the ginger/garlic/cumin paste, plus the lemon grass during the last minute of cooking, and stir everything around until it becomes fragrant.

Pour the coconut milk into the pot and flavor it with the fish sauce and soy sauce.  Taste and see if you need to add 1/2 tsp of sugar.  Cook for a few minutes to let all of the flavors combine.  If it's too thick, you can add a bit of water to thin it out.  I added 1/2 cup to mine, but it depends on the type of coconut milk you bought.

Serve in a bowl or a half coconut. Garnish with fresh-chopped cilantro, a wedge of lime, and some extra chilies for the brave.

Ingredients:

1tsp cumin seeds
3 cloves garlic
1 inch ginger
1-2 birdseye chilies (optional)
1 red onion
2 cups mushrooms
1 eggplant
1 zucchini
1 stalk lemongrass
1T sesame oil
1T ghee or butter or canola oil
13.5 oz / 1.7 cups of coconut milk
1/2 cup water

1T fish sauce
1tsp soy sauce
1/2 tsp sugar

Song:  Drake - Hold on, we're going home