A Life, Lived

Chipotle Turkey Burgers

This is week four of the slowtravel BBQ sides and mains cook-a-thon and I forgot. In my rush to clean out the fridge before we went away for the weekend I completely forgot that Sunday brought another ingredient for the grill. Happily I remembered at the last minute. Kim selected our ingredient for the week saw our ingredint - ground turkey. I suspect we'll see a lot of burgers *smile*. I wanted to be more creative - a kofta or meatloaf  but in my last minute state it just wasn't happening.

Do you have recipes that have you convinced that the dish is healthy, virtuous, practically spa-worthy because it involves a certain ingredient? For us, the turkey burger is at the top of that list. Swap out the ground beef for ground turkey and boom you’re on a diet! Never mind the fact that cheese might be melted over said burger, or there is a giant bun, or the gobs of mayo and other condiments remain thereby negating the limited impact of the ground turkey vs ground beef. Limited being the operative word - I was surprised to discover that while burgers made from ground turkey are lower in fat and have fewer calories the difference just isn't huge.

Oh well. Another food myth busted.

Set that aside - we like turkey burgers for their taste. Sometimes we run the other way because turkey burgers can end up overly dry and dense which doesn't always make for happy eating.

 We’ve played around with the technique for a while and have come to realize that there are some things that you can do that will result in a delicious burger. They are these: (1) do not overwork the meat; (2) add to the meat some minced onion or shallot as well as some flat-leaf parsley or cilantro, which will prevent the burgers from drying out; and (3) account for shrinkage on the grill: shape your patties into rounds that are larger that the surface area of the buns you’re using (putting an indentation in the centre - but not all the way through like a doughnut will ensure that your burger doesn't shrink too much - try it, you'll be amazed).

In my recipe search Ifound this recipe at the Canadian Living site. It had a lot of the flavours that we love (chipotle peppers, cilantro, cumin - YUM) and we were intrigued by the addition of the cinnamon. The burgers came together quickly, held up well on the grill, and tasted amazing. So amazing the someone who shall not be named (but it wasn't me) ate TWO! He who won't be named NEVER eats two burgers. Praise for the recipe folks - it doesn't get more definite than this.

Yes, these burgers were delicious as is. I think that you could further dress them up by making a quick chipotle mayo (mixing some of that adobo sauce with mayo would do the trick if you're not in the US where you can buy the stuff already prepared) or avocado salsa to use as a topping. I'm going to try that the next time I make them.

 

Chipotle Turkey Burgers

1 egg
1/3 cup dry breadcrumbs
1/3 cup minced fresh coriander (cilantro)
1 chipotle pepper (from a can of chipotle pepper in adobo sauce), minced
1 small onion , finely grated
1 clove garlic , minced
1/2 tsp ground cumin
1/2 tsp each salt and pepper
1 Pinch cinnamon
1 lb ground turkey

In bowl, beat egg. Stir in bread crumbs, coriander, chipotle pepper, onion, garlic, cumin, salt, pepper and cinnamon. Add turkey; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 175°F (80°C), about 15 minutes.

Photo Hunt - Together

This week's Photo Hunt theme is 'together'. For this theme I turn to food, more specifically foods that are so amazing when combned that the separate items seem to belong together. A perfect example of this for me is chocolate and raspberry. YUM This is why I was so excited last week when we had dinner at Ruby Watch Co and desert was this amazing chocolate roll with raspberry filling and raspberry sauce.

WOW

 

Yup, to me chocolate and raspberries are two tastes that just belong together.

Mexican Grilled Corn on the Cob

There aer tons of recipes for grilled corn on the cob done in a Mexican style - most involve peeling back the husks, removing the silks, pulling the husks BACK over the corn, soaking the husks, then grilling the husk covered cobs over direct heat. In short - lots of work. when I saw this recipe in this summer's edition of the Better Homes and Gardens Grilling magazine I was sold.

This recipe requires less than 20 minutes of prep work. It's quick and easy. Yes, this is becoming our mantra for the year.

We loved the Mexican flavours with this recipe. It was slightly spicy . . . the corn was tangy from the lime . . . there was the saltiness from the cheese. I confess, I could have eaten a big ol' plate of these cobs and forgone anything else for dinner! Yes, it was THAT good.

Amazing flavour. Fresh ingredients. Quick and limited fuss. A winner.

Mexican Grilled Corn on the Cob

1/4 cup butter, softened
1/2 tsp shredded lime peel
1 T lime juice
6 ears corn on the cob, husks and silks removed
2 T mayonnaise
2 T Mexican creama (or sour cream)
2 ounces cotija, crumbled (NOTE - you can substitute Parmesan cheese, grated 1/2 c)
1 1/2 tsp ground ancho chile pepper
1 lime, cut into wedges

In a small bowl combine the butter, lime zest, and lime juice. Beat until well blended. Brush the ears of corn generously with the butter mixture.

In another small bowl combine the mayonnaise and creama.

In a third bowl combine the cheese and the ground chile.

Light the grill and prepare for direct cooking over medium heated. When heated, grill the corn directly over the heat for 15 - 20 minutes or until tender and lightly browned, turning and brushing frequently with the remaining butter mixture.

Remove the corn from the grill. Brush corn generously with the mayonnaise/creama mixture; sprinkle generously with the cheese/chile mixture (NOTE - we did this over a cookie sheet to reduce the mess).

Serve immediately with lime wedges.

Bask in praise from happy eating companions.

You Don't Hear THIS Every Day . . .

My goodness, health care is in a sorry state south of the border. In case you don't know HOW bad it has become allow me to share the following story that made the rounds today . . .

Man Attempts His Own Butter-Knife Surgery

GLENDALE, Calif. -- A man is hospitalized after a failed attempt at performing lounge-chair hernia surgery on himself with a butter knife.

The Glendale News-Press reported that the 63-year-old man was listed in stable condition after the incident.

The man's wife reportedly notified police that her husband had become upset about the hernia and wanted to take it out. When they arrived, the man was nude on his porch on a lounge chair. A butter knife was protruding from his stomach.

Officers said that as they waited for paramedics, the man pulled out the knife and replaced it with a lit cigarette.

Sam Carvajal, a surgeon at Glendale Adventist Medical Center, said he likely caused more harm than good.

"It is absolutely impossible for someone to fix their own hernia," Carvajal said. "Obviously, there is some amount of psychosis going on."

The man was immediately placed on a psychiatric hold and taken to the hospital, Lorenz said.

Harry Potter and the Deathy Hallows - Part 2

It was 4 years ago that my copy of the last Harry Potter book arrived at the door -  at the time I struggled with reading it. Not because it was bad but because I didn't want it to end. Turning the last page meant saying goodbye to characters and plots that had entertained me for years.

I felt the same about going to see this movie.

We had the pleasure of viewing it in an adult-only theatre so I did not have to endure young children crying at the scary bits, tittering away over kissing (happily the excess of teen hormones seen in earlier installments was under wraps to some extent in this film), or loudly pointing out where the film moved away from the books (there was an excess of this too). Thank goodness because my head might have exploded.

I find it hard to believe that it has been some 11 long years since the Harry Potter series first graced the big screen, and while the hardcore fans are still just as dedicated as ever, it’s hard to say that the same level of magic and wonder remains for the movie going public. The kids that were in awe when the series first debuted are now experiencing the joys of adulthood and are likely less entranced than they once were. That being said, we thought this was an excellent film and in some respects one of those rare movies that ends up better than the book which inspired it.

With nothing left to tell, the grand finale to the Harry Potter saga holds nothing back. everyone knows the story. Everyone knows how it will turn out. Yet the film manages to pack some happy surprises for the audience.

After the return of Voldermort (Ralph Fiennes) and the wizarding and human worlds both in chaos, Harry Potter (Daniel Radcliffe) regroups with his closest friends to learn the missing information he needs to defeat Lord Voldemort once and for all. Part 1 of the cheap ploy by Warner brothers to squeezes the last bit of riches from this series was long (and a bit dull I thought with Harry, Ron (Rupert Grint), and Hermoine (Emma Watson) searching for Horcruxes which would allow them to destroy Voldermort.

Part 2 starts with three horcruxes still left to destroy, Hermione and Ronfollow Harry into the vaults of Gringot’s and back to Hogwarts itself to find the ones still missing. When the last truth is finally revealed about the night James and Lilly Potter were killed, Harry discovers that there is still one more thing that must be destroyed to make Voldemort truly vulnerable and seal his fate. This final movie is really a two hour epic battle between good and evil that will have you on the edge of your seats waiting to see what comes next.

The principal players have become one with their parts (having grown up on camera from children to adults - also beautiful shown throug a series of flashbacks). Everyone has 'their' moment on the screen in this last movie, whether in flashback or ghostly visitation. There are plenty of golden character moments . . . Neville Longbottom (Matthew Lewis) coming into his own, Bellatrix Lestrange (Helena Bonham Carter) receiving her long-deserved comeuppance (lord, how I wanted to cheer!), and Professor McGonagall (Maggie Smith) revealing a side of herself that we always suspected might be under that tightly controlled bun. Even villains like Severus Snape (Alan Rickman) and the Malfoys clan enjoy their character moments, and for whatever you think of them, something very humane still lingered in these characters -  something that people suspected might have been there for years in spite of evidence to the contrary.

The fact that the movie had the biggest opening weekend box office in motion picture history isn’t really an indication of whether or not it is worth seeing, but it certainly is a clear marker of the anticipation surrounding its release. As much as Part I was somewhat unsatisfying, this is completely satisfying and a fitting end to the franchise.

Travel Tuesdays

My friend Sandi has a new blog 'event' that she is featuring - Travel Tuesdays. It's easy to play (I like THAT!) all you need to do is to post one of your travel pics (and who doesn't have a gazillion of those) and then pop on over to Sandi's blog to join her Linky.

Here's my first post for Travel Tuesday:

 
A few years ago I spent a wonderful week with a group of folks at a villa in Tuscany. Sandi was a part of the group. One day we decided to go ballooning - this is Sandi holding the balloon while it was being inflated.

 
It wasn't long before we were soaring through the air.

 
After we landed and had our traditional champagne (Prosecco actually - we were in Italy after all) breakfast we headed to the town of Buonconvento where Roberto, our pilot, showed us his favourite gelato shop. Sandi and Paul certainly look satisfied with Robert's choice!

Ruby Watchco

 
Last week Val, one of my 'partner's in crime' with the Cooking Light Virtual Supper Club, was in town visiting family. Before she left BC for her visit she arranged a dinner at Ruby Watch Co for a group of Toronto area bloggers. Happily Paul's wisdom teeth extraction last Tuesday went so well that he was able to contemplate heading into the city for dinner.

Ruby Watch Co is the brainchild of chef (I was going to say 'celebrity' chef but nothing about Crawford reaks of celebrity other than her talent) Lynn Crawford, the star of Pitchin’ In, an Iron Chef contender, and host of Restaurant Makeover. Much has been written about how she quit her post at the Four Seasons Hotel in New York, where she was the luxury chain’s only female exec chef, to open her own place in the Riverside area of Toronto.

Crawford has taken a chance with Ruby Watch Co - some call it the most daring restaurant in Toronto. The chance is that there is no menu - instead dinner consists of a salad course, a main with a variety of sides, a cheese course and a dessert ($49). That is it - everyone eats the same thing. Those with food issues or who aren't adventuresome would struggle with this.

Then again - those who don't like to take chances with food would be in line for McDonalds or awaiting the instant appearance of a Cheesecake Factory restaurant in the city rather than make the trek out to Riverside.

The extremely well prepared food is all brought out family-style in beautiful le Creuset dishes, so everyone at the table serves themselves from big common dishes. It's a interesting idea, but one that only works when patrons can trust that their dinner is in good hands. Fortunately, the chef has the goods to back it up. Essentially this is like being invited to a chefs house for dinner - the menu is planned, platters of food appear, and everyone has a good time.

Sure, the fixed menu concept isn't new (having been done by a number of chefs in the US) but this is its first real showing in Canada. Crawford does it in style - the fact that it changes day-to-day allows her to make creative use of the best ingredients that are available.

I liked that the only choice I had to make was what drink I wanted to order! For the record - I ordered this drink made with berry infused vodka and berry lemonade. Perfect drink to help me cool off on an icky hot summer day in Toronto.

We were happy to see that Lyn was in the kitchen - apparently she had been in the US South gathering peaches the day before for her latest series Pitchin’ In. There she was with four hours of sleep, working to make sure everyones meal was perfect.

 
The salad course was an amazing creation of  Sleger’s Living Greens, A.F.G’s Cucumbers, Marinated Red Onions, Rye Bread Crostini, Chive Cream Cheese Dressing. Underneath this was a layer of house-cured BC organic salmon. The salad was served with the restaurants now-famous buttermilk chive biscuits which have developed a cult-like following in TO. I loved how the biscuits came with a small pot of homemade butter - sure, I've made butter before (whipped cream gone bad)  but this was amazing.

The main course was made up of four dishes: giant grilled veal chops with a deconstructed gremolata, rosemary roasted cauliflower garganelli, sautéed escarole with orange and olives, and green & yellow zucchini salad with hazelnut & chilies. There was a ton of food - so much so that many of us got to take leftovers home. Everything tasted fresh and was perfectly cooked.

 
 
 
The cheese course was some of the Upper Canada Cheese Company's  famous Niagara Gold cheese (apparently a favourite of Crawfords). The large wedges of nutty cheese were served with wedges of grilled bread and a delicious compote of  Siloam Orchard’s black & red currants - a perfect accompaniment for the cheese.

 
Everything had been so wonderful by this point that  was a titch worried about dessert - surely somehting had to go wrong!

Nope. It was incredible! Table-mate Peter called it an adult version of a Vachon jelly roll . . . I called it perfetto! We were served a chocolate and raspberry jelly roll with vanilla and mint cream. In my books chocolate and raspberry were made to go together and with this dish the pastry chef made full advantage of the match made in heaven.

 
Just in case the food weren't amazing as it was Val had arranged for all sorts of treats to give away! We ended up with a wonderful gift card from the folks at President Choice, a number of preserves from the Okanagan Valley, and some herb mixtures and infused oils from Quebec. Really, it was better than Christmas!

 
All in all this was a great dinner. We loved the concept. The drinks were unique and well made. The food fresh, well prepared, tasty, and plentiful. We loved how Crawford interacted with everyone - this was no snobby celebrity chef - she served food, cleared tables, asked people how their meal was, she gladly consented to photos . . . TONS of photos - even grabbing the camera at times to pose with the person who requested the photo.

Paul checks the Ruby Watchco website on a regular basis to see what Lynn and her talented team are cooking for dinner that night. I sense more visits for us in the future.

In fact, the only thing that wasn't brilliant about the evening was that I didn't get to chat with more folks since we were at the end of the table. SIGH

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

Week three of the slowtravel BBQ sides and mains saw our ingredient selected as shrimp. I used to eat a lot of shrimp but for some reason eat less and less of it these days - perhaps those years of consuming half a platter of shrimp at cocktail parties has caught up with me. Nonetheless I was happy to try this recipe out from the good folks at Fine Cooking.

As with most Thai recipes there is a long list of ingredients but don't let that intimidate you - you can have the sauce and grilling glaze made ahead of time. The actual grilling takes less than 10 minutes.

We loved the flavours with this one - the typical blend of salty, Sweet, sour, and spicy that you find with Thai foods. I appreciated the speed with which it all came together. It was impressive enough to serve to company and seedy enough to make a delicious meal to pull together after a hellish day at the office.

Not that any of us have hellish days at the office!

Of course, I made a change or two. When I'm in the US I pick up prechopped lemon grass so I used it instead of the stalks. Instead of regular basil I used Thai basil which I have growing in the garden. I couldn't find Thai eggplant and didn't feel up to a run to the Asian store yesterday so I used zucchini.

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

For the grilling sauce:
1 Tbs. chopped garlic
1 Tbs. chopped fresh ginger
1 tsp. finely chopped fresh jalapeño
1 Tbs. chopped scallion (green part only; save the white part for the dipping sauce)
1 tsp. kosher salt
1/4 cup peanut oil

For the dipping sauce:
3 stalks lemongrass, ends trimmed, tough outer leaves removed, tender white core finely chopped (to yield about 3 Tbs.)
3 Tbs. fresh lime juice
2 Tbs. finely sliced scallion (white parts only), from about 3 large scallions
1 Tbs. fish sauce
1 Tbs. chopped fresh cilantro
1 Tbs. chopped fresh basil
1-1/2 teaspoons soy sauce
1 tsp. minced garlic
1 tsp. light brown sugar
2 tsp. Sriracha chile sauce; more to taste

For the kebabs:
1-1/2 lb. large shrimp (21-25 count), peeled and deveined
4 Japanese or Chinese eggplant, peeled and cut into 3/4-inch rounds

Make the grilling sauce:

In a food processor, combine the garlic, ginger, jalapeño, scallion, salt, and peanut oil and process until well combined; the mixture will still be chunky. (The grilling sauce can be made up to 6 hours ahead and refrigerated).

Make the dipping sauce:

In a small serving bowl, combine all ingredients and 3 Tbs. water; stir well. (The dipping sauce can be made up to 6 hours ahead and refrigerated).

Prepare the skewers:

Thread the shrimp onto flat skewers or onto parallel skewers so the skewers are perpendicular to the length of the shrimp. (The double skewers should help to keep the shrimp from spinning when you turn the kebabs on the grill.)

Thread the eggplant pieces onto skewers so that the skewer is parallel to the cut surface of the eggplant. (Use two parallel skewers to prevent the eggplant slices from twirling when you turn them).

Build a medium-hot charcoal fire or heat a gas grill to medium high. Oil the grill grate. Brush the grilling sauce all over the shrimp and eggplant skewers. Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 min. per side. Grill the eggplant skewers until soft and nicely browned, 2 to 4 min. per side. If they begin to burn before softening, transfer them to a cooler part of the grill (if using gas, lower the heat a bit).

Remove the shrimp and eggplant from the skewers and arrange on a platter. Drizzle with 2 Tbs. of the dipping sauce and serve with the remaining dipping sauce on the side. (For the sauce, use one communal bowl or individual condiment bowls).

Photo Hunt - Patch

This week's Photo Hunt theme is 'patch'. I had an assortment of pics I could have posted - strawberry patch, eye patch, building being patched up etc. In the end I decided to go with these two photos taken in the Vatican Museums - noticed the strategically placed fig leaves?

Pope Clement XIII, apparently a very modest man, had these patches placed on all the male  classical sculptures in the Vatican.

Hotter 'n Hell!

OMG

I am melting here. It's dry. It's humid. It's gross. we're setting heat records. We're setting drought records. People are cranky.

So to assist everyone in cooling down alow me to present a photo of Paolo walking on the snow in Rocky Mountain National Park 1 week ago.

 
Ahh - feel better?