Fast Burger: Five Guys

We don't eat a lot of fast food, so I was hesitant to try Five Guys. I'd read the reviews on Zagat, though, so we decided to give it a go. Immediately upon entering, you'll notice bags of potatoes stacked around the place. A large whiteboard announces the location where the potatoes were grown. We've been to Five Guys twice now and our first potatoes were from Idaho and the most recent visit gave us potatoes from Washington. In both cases, they turned into yummy fries.

When we ordered our burgers the first time, we both ordered regular cheeseburgers, Jeff added bacon to his. You're then asked what toppings you want and there's a huge list of free toppings: the typical lettuce, tomato, onion, pickles are obvious ones. But there's also fried onions, sauteed mushrooms, A-1 Steak sauce, BBQ sauce, and many more. I went with lettuce, pickles, ketchup, mushrooms and fried onions. Jeff got all those and a few more.

We also ordered a regular-size fries to share and a soda. We were given a number and went to await our burgers. What we got was a bag of hot, freshly-made food that weighed a ton. We removed two burgers, each with a number stuck on it so we could easily find the right burger. The rest of the bag was full of fries. We're talking enough fries to feed about 6 people. They were hot and crisp and not too greasy.

Upon unwrapping the burger, we realized that regular is two patties! I could barely get my hands around it, let alone my mouth. But it was tasty (and more than a little sloppy.) You could tell the ingredients used were fresh - lettuce was still crisp, onions crisp tender, and mushrooms just right.

On our second visit, I went with a single patty burger and was still stuffed. And we opted for Cajun fries instead of regular. Spicy and full of flavor, they're a great change from regular fries.

Five Guys is not a place I'd go to frequently, simply because burgers and fries aren't the healthiest option, but when I'm in the mood for a burger, it'll be one of my first choices. Visit their website to find one near you.

Back in the kitchen: Grilled asparagus soup

After a relaxing vacation, I was happy to settle back into my kitchen. As temperatures get cooler, I thought soup would make a great first course on Saturday night. Weber Grilling has a recipe for Grilled Asparagus Soup. It's been an off year for asparagus, but my local store had it on sale last week so I decided to try it out. Before I even started, I'd made the decision to change the recipe quite a bit. It calls for a hefty amount of tarragon and we just aren't big on tarragon so I added a bit of thyme, some Parmigiano-Reggiano, among other things... My version follows. Give it a shot, and leave a comment with your favorite soup ideas. I'll definitely be looking for some new ones this fall!

Grilled Asparagus Soup

adapted from Weber Grilling

• 1 pound asparagus
• 4 scallions
• 2 Tbsp. Olive oil
• 2 cups chicken stock
• 1 cup packed spinach leaves
• leaves from 2 sprigs fresh thyme
• pinch of smoked sea salt (use regular sea salt if you can't find smoked)
• pepper, to taste
• 1/4 cup heavy cream
• 1/2 cup fresh grated Parmigiano-Reggiano
• 2 slices Prosciutto (optional)

Rub the olive oil on the asparagus and scallions. Grill both 4-6 minutes - you want grill marks, but you want the veggies to still be firm. Remove to a plate and allow to cool to room temperature.

While it cools, place prosciutto slices on a wire rack on a baking sheet and bake at 400F for a couple minutes until it starts to turn darker pink. Remove from oven. It will crisp as it cools (I did this in my toaster oven to avoid ehating the whole oven.) Set aside.

Cut asparagus into 2 inch pieces. Reserve 4 asparagus tips. In a saucepan, combine the asparagus, scallions, spinach leaves and stock and bring to a boil. Add the sea salt and pepper to taste. Boil for about 4 minutes or until the spinach has wilted. Puree in a blender or with a stick blender.

Return the soup to the stove and stir in the heavy cream and cheese.

Serve warm. Crumble one slice crisped prosciutto over each and garnish with reserved asparagus tips. Sprinkle with additional cheese if desired.

Makes 2 servings and can easily be multiplied.

Why we cook: A note before vacation

The clock is ticking until I board the plane for two glorious weeks of vacation. I have no new recipe to share (my August DB challenge is all ready to post if I can find a computer in Spain). Instead, I have a few thoughts on a recent baking endeavor...

Imagine this: 90+ degrees outside; humidity over 80%. My hair tied back in a frizzy mess as I crank the oven to 400 and get started on Mom's birthday cake. The chocolate buttercream can come out of the fridge for just minutes at a time or I risk having chocolate soup on my hands. 6 layers of cake go into the oven, one at a time. As I pull one of them out, a blast of heat comes from the oven, burning my eyelashes. Not a pleasant feeling, that's for sure.

So why bother? Why do so many cooks labor though conditions like this when there's a bakery just around the corner?

A few hours later, cake at a safe room temperature for buttercream, I light the candles and watch as my little niece nearly scrambles onto the table to help grandma blow them out. The fascination in her eyes is something only a child can possess. But wait, it gets better.

The fork is pushed aside as she takes one finger to scoop some chocolate frosting. Into the mouth it goes and then two fingers reach out for more. Soon she's using her whole hand, smiling as bright and wide as can be...

This is why we cook. I know I forget sometimes, so my thanks go to my two year-old niece for reminding me. I'll make her chocolate cake in any weather as long as that smile comes with it.

Farmer's market find: Blackberries

Juicy, plump blackberries! Who could resist them on a sunny summer morning at the local farmers' market? Not me! I happily paid the farmer and poured them into a bag, carefully carrying them as I rode my bike home. I rinsed them, nibbled a few, then started making muffins!

The muffin batter is pretty standard with buttermilk, flour and all the rest. A little lemon zest brightens the flavor and a crunchy pecan-sugar coating makes these babies irresistible. And they're simply chock full of fruit. So they're healthy, right?



Blackberry muffins



For the topping:

• 1/3 cup sugar
• 3 Tbsp. flour
• Grated zest of half a lemon
• 2 Tbsp. unsalted butter, melted
• 1/2 cup pecans, finely chopped

For the muffins:

• 2 cups flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. ground cinnamon
• Grated zest of 1/2 a lemon
• 1/4 tsp. salt
• 1 egg, beaten
• 5 Tbsp. unsalted butter, melted
• 1 cup buttermilk
• 2 cups blackberries

Preheat oven to 375F. Line 12 muffin cups with liners or butter them.

To make the topping, mix together the sugar, flour and lemon zest. Add the butter and mix until combined. Mix in the pecans and set aside.

To make the muffins, combine the dry ingredients, including the zest. Add the wet ingredients and mix until just combined. Gently fold in the blackberries, trying not to break them. Don't overmix.

Divide the batter among the 12 muffin cups. Sprinkle the topping over them.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes on a wire rack.

NOTE: you could very easily substitute other berries in these. Blueberries would be excellent with the lemon zest as would raspberries. Or try a mix of berries!

Elegant fish: Curry-infused cod with braised leeks

Mom always told me to read a recipe thru completely before starting... I didn't listen. I typically scan the list of ingredients and go on my merry way. I must say it has caused some rather tasty mishaps over the years. On other occasions, it's created some undue stress in the otherwise peaceful haven that is my kitchen. On Saturday, it was a little bit of both.

I decided to try the Curry-Infused Cod with Braised Leeks and Crispy Potatoes from Cooking with Curtis by Curtis Stone. I love leeks, I love curry, and cod was on special. Perfect! So on Saturday at about 3 p.m. I decided to get things prepped. I read the first few lines of the recipe and realized I was supposed to infuse the oil for 24 hours and then marinate the fish for 12. I had about 4 hours total, maybe 5 if we ate a little late. Hmmmm...

So, I improvised. I took a few shortcuts and I must say it turned out wonderful. Maybe not what Curtis intended, but I'll make it again and probably repeat my blunders - I might cut back a little on the spices, we shall see. What follows is my version... (by the way, the smashed potatoes are super fun to make!)

Curry-infused Cod with Braised Leeks and Crispy Potatoes
adapted from Cooking with Curtis

• 1 tsp. turmeric
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. ground coriander
• 1 tsp. fennel seeds, ground
• 2 tsp. madras curry powder
• 1/3 cup grapeseed oil
• 2 portions fresh cod, skinless
• olive oil
• 1 carrot, peeled and cut into thin strips
• 1 celery stalk, cut into thin strips
• 1 onion, diced
• 2 garlic cloves, minced
• 4 leeks, white and light green parts only, trimmed close to the root so they hold together, then quartered lengthwise
• 1 1/4 cups chicken stock
• 12 baby new potatoes
• 2 Tbsp. unsalted butter, cold
• salt and pepper to taste

Combine all the spices in a small pan and heat until fragrant. Stir in the oil, then let it come to room temperature. Strain it to get and large spices out. Pour it into a shallow dish and add the fish, turning to coat. Cover and refrigerate for 3 hours.

Bring a pan of water to a boil. Add the potatoes and cook for about 15 minutes until just cooked. Strain and set aside to cool slightly. Once cooled, lightly smash each (this is wicked fun) with the bottom of a saucepan. You want to break the skin, but the smashed potato should stay in one piece.

Heat 2 Tbsp. olive oil in a pan and add the carrot, celery, onion and garlic. Sweat for about 3 minutes then add the leeks and stock. Simmer until the veggies are tender. Remove the carrots, leeks and celery to a plate and keep warm. Swirl the cold butter into the pan and let it reduce for a few minutes.

Heat a frying pan with a little olive oil. Add the potatoes, sprinkling them with salt and pepper to taste. Fry on both sides until brown and crispy.

Heat a third pan, preferably non-stick, and add the fish, cooking a few minutes on each side until just cooked. Sprinkle it with a little salt, too. My fish was thick so it took 4-5 minutes a side. Thinner pieces will only need 2-3 per side. A toothpick stuck in the fish should encounter no resistance.

To finish the sauce, puree it with an immersion blender.

To serve, arrange some of the vegetables on the plate. Top each with a piece of fish. Pile some potatoes on the side then pour the sauce around it.

Serves 2. Can easily be doubled or tripled for more people.

It's Greek to me! Greek pepper and onion pie

Last night, Mom came over for supper. I was thumbing through the newest addition to my cookbook collection, Vefa's Kitchen, and was inspired to make Greek. We haven't been to Pithari in awhile, so it was a nice change. I decided on mixed souvlaki with chicken and pork and a Bell pepper and onion pie. This was huge for 3 of us so Mom got leftovers and Jeff and I will be having it again.

If phyllo intimidates you, this is a great recipe to give it a try. It's simple and rustic and comes together quickly. I was also great to serve company because all the work is done ahead so it can bake while you visit. And with fresh seasonal peppers at the farmers' market, who could resist? Have it on its own for a vegetarian dinner or serve with simple grilled meat and tzatziki.

Greek Bell Pepper and Onion Pie

10 sheets of phyllo, thawed
1 each large red, yellow and green bell peppers (3 total), cut into thin strips
2 large onions, thinly sliced
4 scallions, chopped
2/3 cup + 4 Tbsp. Extra virgin olive oil
Salt and pepper
2 eggs, lightly beaten
1/3 cup breadcrumbs
8 oz. Feta, crumbled
1/4 cup chopped fresh parsley
1 large tomato, sliced

Preheat oven to 350F.

If needed, trim the phyllo sheets to squares a bit larger than your baking dish. Brush a round baking dish with olive oil. Lay one sheet of phyllo in the dish then brush with olive oil. Let the edges hang over. Lay another sheet on top, rotating it a bit so the corners don't line up with the corners of the first. Repeat until you have 5 sheets lining the bottom of the pan.

In a large saute pan over medium high heat, heat 4 Tbsp. Olive oil. Add the peppers, onions and scallions. Cook until just softened. Remove from heat. Add the parsley, eggs, breadcrumbs, salt and pepper to taste and crumbled feta. Stir to combine. Pour into prepared pan and smooth out the top. Lay the tomato slices over the top.

Cover with a layer of olive oil, this time tucking the edges in. Brush with olive oil. Repeat until you have 5 layers on top. Brush the top with olive oil and fold in the corners from the phyllo sheets on the bottom of the pan to create the edge of the crust. Score the pie for 8-10 servings.

Bake for about 50-55 minutes, until golden and crisp. Let cool for about 5-10 minutes before serving.

Daring Cooks: Spanish rice with Cuttlefish!

This month’s Daring Cooks’ Challenge came from Olga from Las Cosas de Olga and Olga’s Recipes She chose a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.The recipe is from his US TV show Made in Spain.

A quick note about my lack of photos: I sit here blogging on my laptop because my desktop, where ALL my pictures are stored, has a nasty virus and won't let me on the internet. So until that gets sorted, you'll have to imagine my yummy rice!

How appropriate that we had a Spanish dish this month! It whetted our appetites for our fast-approaching trip to Spain. (Yes, we do plan vacations around food... and drink... Can you say "Rioja"? But I digress...

And what a good recipe it was! After many stops, I finally found baby cuttlefish. I also added some shrimp, chorizo, chicken, and a little lobster! YUM! I couldn't find the Spanish rice called for but Whole Foods carried a short grain brown rice. It gave the dish a nutty texture so common with brown rice, not to mention all of the health benefits. To make sure the chicken was super-tender, I sprinkled it with salt, pepper and smoked Spanish paprika, then browned it before letting it simmer with the rice.

A fabulous dish - and very adaptable. Use whatever meat or seafood suits you. Throw in some veggies and you're on your way to Spain... Oh wait, I'm on my way... can you tell I'm excited!? We leave in just over a week, so check back to see where we're headed.

Rice with mushrooms, cuttlefish and artichokes

Cooking time: 45 minutes

Ingredients (serves 4):

• 4 Artichokes (I used 1 can drained and quartered)
• 12 Mushrooms (button or Portobello)
• 1 or 2 Bay leaves (optional but highly recommended)
• 1 glass of white wine
• 2 Cuttlefish (you can use frozen cuttlefish or squid if you don’t find it fresh)
• “Sofregit” (see recipe below)
• 300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred)
• Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
• Saffron threads (if you can’t find it or afford to buy it, you can substitute turmeric or yellow coloring powder)
• Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional

Directions:
1. Cut the cuttlefish in little strips.
2. Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
3. If you use fresh artichokes, clean them and cut into eights (or quarters for smaller ones)
4. Clean the mushrooms and cut them in fourths.
5. Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
6. Sauté until we get a golden color in the artichokes.
7. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
8. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
9. Add all the liquid and bring it to boil.
10. Add all the rice. Let boil for about 5 minutes in heavy heat.
11. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
12. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
13. Put the pan away from heat and let the rice stand a couple of minutes.

Sofregit
(a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at timesdifferent vegetables such as peppers or mushrooms)

Cooking time: aprox. 1 hourIngredients:
· 2 tablespoons of olive oil
· 5 big red ripe tomatoes, chopped
· 2 small onions, chopped
· 1 green pepper, chopped (optional)
· 4 or 5 garlic cloves, chopped
· 1 cup of button or Portobello mushrooms, chopped (optional)
· 1 Bay leaf
· Salt
· Touch of ground cumin
· Touch of dried oregano

Directions:
1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
2. Taste and salt if necessary (maybe it’s not!)

Allioli (Traditional recipe)Cooking time: 20 min aprox.Ingredients:
· 4 garlic cloves, peeled
· Pinch of salt
· Fresh lemon juice (some drops)
· Extra-virgin olive oil (Spanish preferred but not essential)

Directions:
1. Place the garlic in a mortar along with the salt.
2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
3. Add the lemon juice to the garlic.
4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.