You know those veggie burgers that you have to slather in cheese, or ketchup, or in other random toppings? Well, this is not that.
This, on the other hand, is a burger that is so amazing that: I am worried that I only made 32 (because that's only 16 days of lunches and dinners and then I'll have to make them again); I ate one at midnight yesterday when I finally finished making them; I had to explain at a dinner party why I had pre-gamed with a veggie burger and was thus not hungry; I am seriously considering eating my third of the day today even though I'm still not hungry.
This is the ultimate veggie burger. You can find the recipe here. My mods were simple: 1/ Doubled the recipe; 2/ Made them 1/3-cup-sized rather than 1/2-cup-sized; 3/ Cooked on my Le Creuset Grill Pan without oil. (Honestly, when I make them again, I will probably stick with the 1/2-cup-size and hope that means that I won't want to eat one after another after another after another.)
I have my mother to thank for finding this recipe. And, honestly, I thought she was making a big deal out of an excessively time-consuming recipe until I ate one over Easter weekend. I can admit when I'm wrong. So as soon as I came out of my flu/sinus infection haze enough to be hungry, I had to make these. My plan was to break them down over three days: 1/ Shop and chop; 2/ boil and saute; 3/ shape and grill. But I ended up compressing into two days because I got too excited to eat them. So, yesterday, I started boiling lentils and cooking bulgur and saute-ing leeks and, five hours later, I had 32 of the best veggie burgers ever. I can't remember the last time I spent five hours cooking and thought that it was as worth it as this.
(If I haven't made it completely clear how I feel about these burgers, you can ask CH, who was on the phone with me for a large chunk of the cooking time, about how distracted I got once I started eating one.)
Friday, April 24, 2009
this is not that
Sunday, April 5, 2009
how many cupcakes can one girl fit in her back seat?
Close-up:
I made chocolate and vanilla cupcakes, with vanilla frosting. The vanilla cupcakes are my favorites, from Billy's Bakery via Martha Stewart. (The vanilla frosting was also the vanilla buttercream from the same source.) During law school, I discovered this recipe when a cupcake craving was met with zero New Haven bakeries stocking cupcakes and it's been a favorite ever since. The chocolate recipe was less carefully selected: after I forgot to get sour cream at the grocery store, I searched Martha's website until I found a chocolate cupcake recipe that required neither sour cream nor buttermilk. Here's what I found. I thought they were pretty decent, for using things that were regularly in my cupboard/fridge.I have to admit, however, that I think the real highlights of these cupcakes were the liners. I found them in a cute paper store in Pasedena, and EW talked me into them. (She was right: they did drastically improve my mood while I was baking.)
And finally, proof as to why if you're going to bother labelling something, you should turn the label towards the front of your freezer. 
Wednesday, April 1, 2009
Delicous Yes - Healthy No.
I had a potluck to welcome the incoming members of my journal's executive board. There are many vegetarians, so I decided to go with mac & cheese. After browsing many many recipes, here's the one i settled on. The primary source is Saveur, but I made a number of modifications.
Ingredients
6 tbsp. butter
6 tbsp. flour
1⁄2 tsp. cayenne pepper
Salt and freshly ground white pepper
3 3⁄4 cups hot skim milk
2 cups grated extra sharp cheddar
2 cups grated gouda
1 lb. short macaroni, cooked - I used fusili which i actually think is better.
1 cup fresh bread crumbs.
1. Preheat oven to 350°. Boil the pasta.
2. Make the bread crumbs. I used very crunchy french bread. I put it in the Cuisinart. I sauteed them with a bit of olive oil and salt and garlic powder to taste.
2. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour).
3. Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 1 cup of gouda and 1 cup cheddar. Cook, stirring, until cheese melts, about 2 minutes. Season sauce with a bit of salt - about 1/4 teaspoon, more if you like.
4. Sprinkle 1/2 cup of remaining cheese in bottom of greased 9 x 13 baking dish. Place half the pasta on top of that. pour in half of the sauce. repeat.
5. Bake for about 30 minutes. You can cook it longer, if you want, just dont let it burn (yes, this is my motto).