t o m a t o e s & t e q u i l a

OMG, I'm awesome. I literally think this is the best thing I have ever made and I really want YOU to make it too. I'm not kidding. While eating this I was feeling very proud of myself. Except, I don't really have a recipe for it. Sorry. I'll try to recollect how I made this. These burgers feature ground chuck cooked to perfection and topped with gooey brie, sweet shallots, peppery arugula, and sharp Dijon mustard. The flavors are exceptionally complimentary - you will truly love this burger.

BISTRO BURGERS WITH BRIE AND ARUGULA RECIPE

1 large shallot
1 tbl. olive oil
1/2 lb. ground chuck, 85% lean
1/4 tsp. each dried oregano and rosemary
Dash of beef bouillon
1 tbl. Panko
Brie (as much or as little as you like to go on top of your burger)
Dijon mustard
Arugula
2 Whole wheat hamburger buns

Thinly slice the shallot and saute over low heat in olive oil until caramelized, about 20 minutes. Remove from heat when done and set to the side.

While shallot is cooking, mix beef with oregano, rosemary, bouillon, Panko and add as much salt and pepper as you like. I find that many home cooks do not properly season their beef. Don't be afraid of seasoning with salt and pepper, you would be surprised how much beef needs. I would say about a 1/4 teaspoon each. Form beef into two patties, about 1/4 inch thick.
Cut rind off Brie and cut into 1 inch chunks. Set aside.

Heat a pan over medium high heat, coat with cooking spray. When pan is good and hot, add patties. Don't touch it! Don't press it down! Set it in the pan and walk away!!! Let it cook about 4 minutes and flip. Immediately add the chunks of brie, cover with a lid so the brie melts. When finished, remove from pan and let rest for a few minutes.

Spread Dijon on to toasted buns. Place a small handful of arugula on bun. Add hamburger patty. Top with shallots.

This is my FAVORITE soup. No kidding. I just love the flavors, I'm not even sure I can pinpoint exactly what I like. I suspect that it has something to do with the addition of cumin. Not something I would normally guess to be in a french soup. I would typically think of rosemary or herbs de provence. Nonetheless it calls for cumin and it's just perfect. It is rich and filling and bursting with yummy flavors. AND, it's really good for you. It is chock full off veggies and lentils. Definitely use kielbasa if you make it. I'll tell you why. If you use regular sausage the fats (even if you cook the sausage separately) will slowly seep into the soup making it fattier and gelatinous over time. The kielbasa is precooked so you don't need to worry about that and the soup consistency remains the same with leftovers.

Enough said - try it, you will LOVE it.

LENTIL SAUSAGE SOUP RECIPE
(Ina Garten)

1 lb. French green lentils
1/4 c. olive oil, plus extra for serving
4 c. diced yellow onions (3 large)
4 c. chopped leeks, white and light green parts only (2 leeks)
1 tbl. minced garlic (2 large cloves)
1 tbl. kosher salt
1 1/2 tsp. freshly ground black pepper
1 tbl. minced fresh thyme leaves
1 tsp. ground cumin
3 c. medium diced celery (8 stalks)
3 c. medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth
1/4 c. tomato paste
1 lb. kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick (I used turkey kielbasa here to lighten things up)2 tbl. dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

My husband and I live in an apartment with a dinning room sized for umpa-loompas. We have room enough for one small, square dinning table and two matching stools. Of course, once we realized that we occassionally might want to eat with other people and went to purchase two more stools, they were no longer made (Darn you, Ikea!). We shortly thereafter became the proud owners of two new stools, though totally mismatched. I like to think of it as Ikea Shabby-Chic - and for us, it does the trick.



I think I quiche says all the right things to a dinner guest - it's homey and elegant, indulgent and light, all at the same time. 


QUICHE LORRAINE RECIPE:
(adapted from Smitten Kitchen, who adapted from Le Pain Quotidien)

1 3/4 cups diced leeks, white and light green only (about one large leek)
3/4 cup diced onion
2 1/2 teaspoons olive oil (I used one tablespoon)
1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
Salt
6 tablespoons butter, diced
4 eggs, divided
1/2 cup plus 1 tablespoon heavy cream (I used half and half)
1 cup plus 2 tablespoons sour cream
Pinch nutmeg
Pinch pepper
1 1/2 cups diced ham (I added a bit extra, about 1 3/4 cups)
3/4 cup grated Swiss cheese (Gruyere would be great here too)


Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

Meanwhile, in a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse until just combined. Cube the butter and to the food processor (make sure it's cold!) and mix until tiny balls form. Add one egg and mix it until a dough forms.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

While the quiche shell chills, mix the heavy cream (or half and half) and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

Bake until puffed and golden, about 25 to 30 minutes (I had to bake for about 35 minutes). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

I refrigerated the quiche since I made it ahead of time. To re-heat, I place it in the oven on 300 degrees for 30 minutes. If the edges are browning too much, place foil around the crust.