Lamburgers, roasted garlic red pepper puree and yukon golds with dill

I made Lamburgers, Yes, hamburgers with ground lamb. If you like the distinct flavor of lamb, then these burgers will be a treat. If you’re adverse to a little gamey flavor, then maybe you should stick to the regular hamburgers as you will find these to be a little lame – y. (I’m trying to convey my sense of humor) Either that or, add a lot more salt than I did. And don’t pair it with the velvety, sweet and slightly tart red pepper puree… Which is wonderful for almost anything, except for lamburgers. I’d use a cucumber dill sauce next time, it would’ve been much more well received by the juicy little rounds. I’m not going to say the meal was a wash, because it wasn’t. In fact it was good, possibly even great. Simply put, I typically don’t like lamb, therefore, I don’t prepare or eat it. However, I saw it at the grocery store, and it looked different from the norm, so I wanted to give it a shot.

Basic Lamburgers:

Ground lamb
A few cloves of chopped garlic(minced
one small chopped onion (finely chopped about the size of a clementine, or 1/4 cup)
Breadcrumbs about 1/4 cup
one egg
salt and pepper to taste ( I didn’t add enough salt)
Mix the ingredients together and form into patties ( I made mini lamburgers, because small things are so great, and I’m not even sure why) they look great and are very easy to eat, but go ahead and make the monstrous patty that would make a grill drool. Remember it’s your dinner, your experience, your reputation, and if it doesn’t turn out, you can say it was a bad recipe you got on line. No ownership, no accountability, nothing lost except the cost of the dinner, and quite possibly a few appetites ( depending on how many burgers you’re trying to serve) Set prepared patties aside
Preheat oven to 475
Place red pepper in a pan with olive oil, bake turning every 10 minutes until very soft ( 30 min)
remove form oven and let cool. Once the peppers are cool you can skin them. First remove the seeds, and the stem, then remove the pulp from the skin. Put the pulp in a food processor, add a few splashes of olive oil, a clove or two of garlic, and a pinch of salt ( blend with whatever you have food processor, immersion blender) you want it to be a paste in the end so whatever you have that will produce the desired outcome. So much of cooking has to be improvising, because not all of us have the same equipment, so we have to use our imaginations… and how sweet it is when we try one of our own ideas, and it works!!
Boil Yukon gold potatoes, for about ten minutes, or just until a little tender ( you don’t want them overcooked, otherwise you’ll be making mashed potatoes)
toss slightly boiled yukon’s in a bowl with butter and a few pinches of salt. I like butter, once again, it’s your food… at least two tablespoons… go up from there, or stay at a safe, and decently tasting two.
Broil on high( about 6 inches from heat source) until potatoes are a crisped golden brown. Remove from oven and dust with fresh dill. These were undoubtedly the highlight of this meal as far as I was concerned.
Back to the patties get them cooking:
Okay, so while the patties are being, grilled, fried, broiled, whichever way works best for you ( I fried mine because we live in MN and it’s 7 degrees outside) but if you’re fortunate enough to be able to grill, I recommend it.

After all that, viola Lamburgers, Roasted Garlic and Red Pepper puree, Yukon Golds, with dill.

On a scale of one to ten I give this a 10 on effort and creativity, and I give it a 6 on flavor.

If you try it, let me know what you think.
Bye for now,

Writtenwell or well, written.


Subscribe

Advertisements

Mini Lasagna rolls, that didn’t turn out.

I just have to be honest. I had a very crappy day. I don’t need to bore you with the details, but sometimes you or in this case I, Just don’t have the inspiration to ” make it work in the kitchen” which is usually the mentality it takes to consistently yield something really great… despite any errors on my part. That said, I intended on preparing a fried lasagna of sorts, but I had to punt based on my wildly emotional state. I will return to the mini Lasagna rolls soon and I truly hope they are a smashing success.. Tonight however, consisted of eating popcorn, a little chocolate, a few tears, and the unwavering support from my loving husband. Tomorrow is a new day, and thank God for that!

Bye for now,
Writtenwell or well, written.


Subscribe

Biscuits with Rhubarb lightly drizzled with love….

A dinner is never complete without Dessert. Tonight we enjoyed Homemade Biscuits with Fresh Rhubarb and a cinnamon sugar glaze, compliments of our good Friend Leah.
Biscuits
Brown Sugar
Water
Vanilla
Cinnamon
Homemade biscuits, or you can use the always consistent and delicious store-bought brand.
Flatten each biscuit and place chopped rhubarb in the center. Wrap edges over the top and seal.

Biscuits with Rhubarb and a kiss of brown sugar

Flip over and place sealed side down in a baking pan. Sprinkle with cinnamon, and pour mixture of water, brown sugar and vanilla over the top of the biscuits. Bake at 350 for about 20 minutes or until golden brown. Serve immediately!

These were quite a surprising treat. Light, flakey, buttery pillows of bread, stuffed with semi tart, fresh rhubarb, and the perfect accent of a brown sugar glaze with the added hint of vanilla and just a kiss of cinnamon. Yum!

Writtenwell or well, written.


Subscribe

Chicken au poivre ( ah – pwav) and Adult Bubble Tea

Good evening! I have to start by saying that I’m not trying to be condescending when I write out the pronunciation for a name. I just want you to be able to say it the way it’s supposed to be said.

Tonight we had dinner with a group of lovely friends of ours! They are each truly a blessing in our lives. We had sort of a pot luck theme, so I’m just going to go ahead and give you two of the stars, though there were many.. I will save the others for another time.
Chicken Au poivre:

Chicken Breast
shalots
Demi Glace
Heavy Cream
Cognac
Peppercorns
Butter
salt

Drizzle chicken with olive oil, lightly season, place in baking pan, and cover with foil. Bake Chicken breast in 350 oven for about 35 minutes.

While chicken is baking, melt 2 tablespoons of butter in a saute pan add about 2 tablespoons of shalots, and 2 tablespoons of crushed peppercorns. Simmer until the shalots soften ( 5 minutes)
Add 1/2 cup of cognac and turn up heat until most the alcohol has cooked off.
Add 3 tablespoons of Demi Glace, and 3/4 cup of water, bring to a light boil and stir until all the demi glace is incorporated.
Add 3/4 cup of heavy whipping cream and bring to a light boil, turn down to a simmer and stir in well, and let thicken.

Once it’s thick, add salt to taste… you shouldn’t need much, be sure to test before you start salting ~
And now you should have a VERY, VERY, rich and tasty, sauce… I’m telling you… it’s good!

Lightly top your chicken, or whichever dish you’re planning to serve it

with and, do the inevitable… ENJOY!!

We also got to enjoy a special treat form our friends Jamie and Suzanne, We’re going to call it adult bubble tea. I guess with the word ‘Adult’ in there you’re going to be expecting something alcoholic, or just ‘adult’.. not really the case. I was just so excited to have a ‘punch’ of sorts that was actually worth making and even more worth drinking, that I had to give it a fun name. In fact it doesn’t even have tapioca balls in it… it’s better, it has raspberries!
Raspberries
raspberry sorbet
Ginger ale
Pineapple juice
Lemonade concentrate
This fantastically fun Adult beverage, packs a refreshingly fruity, citrus flavor, with the soft and slightly tart raspberry zing! I’m just telling you I’m a pretty big fan! It was Awesome!
Nothing though, is better than making some great food and being able to share it with good friends, no matter where you are, or what you may be sharing, or whether or not it’s really Adult Bubble tea! ūüôā

Writtenwell or well, written.


Subscribe

One Jar of Homemade Sauce FREE

Hi Everyone!

If you read my second post you saw that I make a special homemade spaghetti sauce… ¬†I’m telling you, it’s pretty good, and once I give this url address to my friends and family ( which will be tonight, as I’m now newly committed to doing this blog, which is also in my second entry) they will tell you just how good it is… Point being, I am willing to send a jar to the first 100 people who subscribe to my blog. ¬†So, go ahead, SUBSCRIBE to writtenwell’s blog! ¬†I promise you good recipes, great stories, some laughs… and ¬†drum roll please, a special,¬†FREE jar of my very own delicious homemade sauce!

Okay, now I’m going to wait to see how many more jars I have to make…

Ciao!

Dinner from Italy… in Minneapolis ( It’s a stretch, but I’m trying)

So, I decided to start a blog. ¬† I have been having such a hard time trying to figure out exactly what it should be, ¬†or how it should be written, that I realized… I wasn’t writing anything. ¬†A week had passed and I had the blog set up but no content. ¬†Beyond the ambiguous barrage of a few words initially intended to explain why you were here reading, and why I was in fact writing… ¬†I had done nothing. ¬†What I wanted to do was share my experiences, with life and cooking and write about it. ¬†So, now I’m going to do that. ¬†Not in any specific order, as apparently that ¬†idea stresses me in to a paralyzed state, ¬†where I do absolutely nothing. ¬† ¬†And I really do have some really great stories to share. ¬†SO, On with it.

It’s Sunday, November 29th. ¬†I have spent the day with my husband running errands ( one of my favorite pastimes) and cooking… ¬†easily my FAVORITE pastime, hobby, form of inexpensive therapy( actually anyone who cooks, knows the inexpensive part isn’t all that true, but when the result is SO great, who’s counting) Anyway, I’m in the middle of making a giant cauldron of my families very own spaghetti sauce. ¬†It’s actually become my recipe, as I have tweaked it over the past few years… ¬†in lieu of ever really being given the actual recipe I’ve had to go on¬†memory, and largely trial and error…. ¬†to finally discover what I consider ¬†to be close to perfection. ¬†Anyway, I’m making a giant batch of it to give ¬†as part of a christmas gift. ¬†So while that’s simmering for the 8th hour, I decided to make my husband’s favorite, ¬†homemade pizza.

Homemade Pizza Dough:

2 cups of  white flour ( you can use any kind you want, just know that with a thicker heavier flour, you may need to add more water)

1 tsp yeast

1 tsp salt

1 tsp sugar

1 tbsp ¬†olive oil ( use your discretion, some like more, some like less but 1 tbsp is safe , again you don’t want the dough too wet)

3/4 cup of warm water ( you want it hot, but not burning, test it on your finger, washed of course and don’t burn yourself)

Mix the dry ingredients together to evenly incorporate them.  add in the wet ingredients to the dry ingredients.  Mix  with a heavy spoon ( wooden works well) until a ball forms.

If the dough is  too dry ( flaky and not forming into a ball very well) add water, 1 tsp at a time until a nice moldable  ( not sure about that word) ball does form.  Adversely, if the dough is too wet ( really sticky )add flour, pinches at a time.  Once you have a nice ball formed, knead the dough for about 5 minutes ( this will help it to rise once the dough is resting)

Set dough aside on floured area for 45 minutes to an hour

The dough should about double in size within an hour.

On the floured surface, push the risen dough down to get most air bubbles out of it. ¬†So, now you’re sort of kneading it again. ¬†Shape it into a ball and begin to flatten it to make a pizza pie. ¬†You can work the dough into a circle pushing out from the middle and when you feel ready to use the rolling-pin, roll away. ¬†this is where you can make the crust you choose. ¬†Paper thin crispy, cracker like crust, or a thicker, heartier crust, the thinner you roll the thinner it will be. ¬† I must warn you here, it’s really annoying to roll the dough too thin and then develop holes because of it. ¬†So again, use your discretion.

Once you have the desired thickness, move your pizza to your baking stone, or pizza pan. ¬†I use a pizza pan, some people prefer a stone, it comes down to preference. ¬†You can either move it by picking it up carefully with your hands or a pizza peel works great. ¬†Now, add your sauce ( whatever sort of sauce you like) and then layer your toppings. ¬†Usually you would do cheese, pepperoni, onion, etc… in that order. ¬†Again, this is your pizza. ¬†You are the master designer and creator, have fun with it!

Bake it in the oven at 425 for about 18 minutes. Watch for the cheese to get a nice golden brown, and once again, use your discretion, like I said, it’s your pizza. ¬†I like mine crispy so I opt for more time. ¬†Watch and you decide when it’s done.

Making pizza is¬†¬†really fun and you can get really creative with it…. and your friends, family, whomever you’re sharing it with,typically ¬†will love ¬†it! ¬† So try it a few times, ¬†a few different ways, ¬†and see which way works best for you. ¬†You’ll find a pan, an oil, a cheese and toppings you will use again and again, I know I did!

If you have any comments, questions, concerns, or requests… please leave them. ¬†I’d love to hear from you!

Until later,

Written Well… or well, written!