Ready, Set, Grill!

It’s been too long since I last posted — a heady combination of travel, an insane work schedule and a cold that wouldn’t quit conspired to keep me from updating — but I had to kick off the Memorial! Day! Weekend! with something grilled, so here you go: Lamb burgers with gluten-free buns.

Atypically, I tried a new recipe for the burgers instead of going with the tried-and-true kofta concoction. It was as essentially burgery as you’d expect but I missed that depth and balance of flavor from spices thrown in by the handful, so I’ll likely stick with it next time. But I did love the toppings enough to keep them on future burgers — sun-dried tomatoes, oil-cured black olives and arugula.

Normally, when we go out for burgers, I’ll order mine without the bun and be perfectly happy, but I wanted to give gluten-free buns a try this time around since I was doing the burgerizing myownself. As always, I turned to Gluten-Free Girl for the recipe and think it’ll be my go-to for the rest of the summer. That’s assuming the buns freeze well, anyway — they took forever and a day to prepare, but were so worth it (and most of the time was resting time for the dough). I was out of potato flour, so I substituted equal parts rice flour and sorghum flour, which might’ve made the buns a little heavy, but the buns were so yeasty and, dare I say, bread-like I ate one on its own.

But you can’t have a burger without fronsh fries (why, that’s un-American!), so I dug deep into the archives for my standard oven-baked garlic fries that I see no need to depart from.

So Happy Memorial Day Weekend and unofficial start to summer! Hope the weather’s as nice where you are as it (finally) is here, and you can take advantage of it with a little grilling.

Oh, and our weekly Ringwood Farmers’ Market starts again this weekend! So much to look forward to . . . fresh vegetables, organic fruits, and quality meats and eggs that only traveled a few miles to get here. Can’t get better than that.

They call me “Tater Soup”

Potage Parmentier

I found myself at home mid-week trying to sleep off a sinus infection, but got bored with all of that lying about after a while. (This development is disturbing to me, since I used to be quite happy lazing the day away, watching trashy TV and napping. When did I turn into my dad, needing a project to keep me happy and productive?!) So I did what I always do; I escaped to the kitchen. Still groggy and hungover-ish from Nyquil, I wasn’t up for a full-blown meal, but a simple soup was something I could handle and Potage Parmentier fit the bill perfectly. It’s the easiest thing in the world to make and any additions to the potato and leek base amount to a “why not?” soup.

Should I add celery root? Why not?
How about some apple? Why not?
Maybe a whole head of roasted garlic? Hell, yeah! I mean…why not?

potato & leek soup with celery root, apple & roasted garlic

The soup left me with a small batch of potato and apple peels, which I hated to see go to waste, so I munched on the apple peels while the soup simmered, and turned the potato peels into a nutrient-filled version of fries…simply stir fried in a little bit of olive oil until golden brown, then tossed with salt & pepper.

Waste not, want not.

They’re really amazing drizzled with truffle oil, or better yet, melted truffle butter. But this time I just ate them plain, with a glass of iced tea. Perfection.

Potato peel fries, close-up

The boys were very supportive of my earlier decision to nap extensively, but couldn’t agree to end the day in a productive manner.

Rufus & Otis, doing what they do best.