Thursday, 7 January 2016

French Onion Soup Pasta

We've barely had winter in my little neck of the woods.  There was one day where we had snow,  and I used a leaf blower to blow it off the driveway - because I detest shoveling with every single fiber of my being.
And that particular day was the coldest on record so far and it was the ONLY day I could hang the Christmas lights on the front of the house.  Because I was convinced that the following weekend would be -30C.  So I hung the lights and nearly froze to death.
But.  Then there was this pasta.  And this pasta would probably warm even the coldest heart.
With only a few ingredients, it's easy and relatively quick to put together.  After you baby the onions of course.
Heat some olive oil and butter in a large pot over medium heat.

Once the butter is melted, add the onions and stir to coat them in the butter/oil mixture.  Then just leave them to cook - don't fiddle with them.

After about 4 minutes, add in the thyme.  I used dry.  You could (should) use fresh if you can get it.

And then the salt and pepper.

Stir everything together and then let cook until they are golden and soft and wonderful.  If you find that they're browning too quickly, lower the heat so they don't burn.

Then add the chicken broth and a little water.  Stir everything together - make sure you scrape off any burned or stuck bits off the bottom of the pot.  Those are flavor points.

Then add in the pasta.  Joy used this amazing thick spaghetti pasta that I was totally jealous of - but all I could get was plain old regular spaghetti.

Then bring the broth to a simmer.  Put the lid on and cook until the pasta is done to al dente.  After about 15 minutes or so, there should be a little broth left in the bottom of the pot.  You can let this cook off if you want. 
When done, top with Parmesan cheese.  And arugula if you can get it.  (I couldn't)

I have never loved Winter so much as the day I had this pasta.  Because it took away all my Winter blues and I fell for the richness and complete decadence of this simple one-pot dish.


I refuse to confess how much of this I actually ate. 

(All of it)

I didn't even bother serving it with anything.  But you totally should.  Like a wildly soft and luxurious French bread.  Do it.

Just so you know, I found that the sauce did thicken up a bit after sitting.  And it was perfect for leftovers.

From my House to Yours - Happy New Year!  Enjoy

Wednesday, 19 August 2015

The Boss Burger

The Boss (burger).
No really.
That's what it's called.
I made these burgers for Father's Day (for my brother), because I was trying to be cheeky.
I feel like I was fairly successful.  Also, they were AWESOME.
Have you ever had a fried egg on a burger?  It's like cutting a slab of butter and putting on the burger and calling it a day.  Except you can pretend it's "healthy" because - eggs.
Start with the bun.  Obs.  Then the patty.  I believe the cheese I used was either mozzarella or monterey jack.  You can choose whatever cheese floats your boat.  I bet cheddar would be marvelous.
Then some bacon.
Oh glorious day.

Then a fried egg.  I'm seriously no expert in the art of frying eggs.  I would have liked the yolk to be a little more runny.  And for the egg to be a little more round and pretty.  (It was still pretty great!) 

Then that all gets topped with a salsa verde and pico de gallo.

Like so.

Then top bun.

I also happened to have some leftover chipotle mayo sauce from the Texican burger, so we slathered some on the top bun.
I wildly recommend doing that.

Oh dear I loved this burger too!  There's a lot going on - but it all works together for some strange, glorious reason.
I don't like to ask questions about why that happens.
See why I've been hoarding them?!  But now I feel terribly guilty because I want you to share in the deliciousness that are all the burgers.
The timing is a little tricky on these ones.  But if you start the eggs IMMEDIATELY after you put the burgers on, they should be done in time for the burgers and won't get cold.
How is it already August 19th?  It's freaking me out.

xoxo - Heather

Thursday, 13 August 2015

Texican Burgers

I'm going to be totally straight up with you.
I seriously dropped the ball on posting all these delicious burger recipes.  Like bad dropped.
Also - I've kind of been hoarding them because I kind of didn't REALLY want to share because I wanted to keep them all to myself.
Like a bag of jelly beans.
But not really like jelly beans.
So today - today I am sharing with you my FAVORITE burger of the summer.  The Texican.
Damn.  Damn these burgers are DELICIOUS!!!!
And simply straight forward.
First.  A bun.  Use this recipe.
Next - refried beans.  As much or as little as you want.  I LOOOVE refried beans, so I put a fairly healthy "dollop" on the bottom bun.  Before the burger patty. 

Then. The meat. I personally like this method.  I've made these burgers twice and once I tossed in a teaspoon of cumin (cause I love it!) into the beef before mixing it up and forming the patties.  #worthit 
And that's Monterey Jack cheese all gloriously melted on top.  I just shred as much as I think we'll want and then put some on the patties while they're on the cue and then have extra.  Cause extra cheese is always a must. 

Then all of that happiness is topped with a pico de gallo and a chipotle mayo.  I slightly modified the chipotle mayo from Shawnda's original recipe - because I'm lazy.  

And then the top bun gets place on top and the whole thing just harmoniously comes together.  

Look at that!  I love burgers that you need to follow up with a fork.  Tortilla chips would also make a welcome addition on the table.  Also - make sure you have LOTS of paper towel. 
Napkins just will not deal with the mess this burger will make.  Paper towel are a must.

Yep.  My favorite burger.  Smoky chipotle, fresh pico, the burger, the refried beans, the perfect delicious bun that ties it all together.
I truly have no words.

Just make it. 
You'll thank me - I can tell.
xoxo - Heather

Friday, 10 July 2015

Cabernet Saugvignon Burgers

Shawnda over at The Brewer and the Baker has done some UH-MAZING burgers.  Like, totally amazing.  It's actually her fault that we're having (what I consider) gourmet burgers every single week.
And "fault" is a fairly strongish word.  It's more like inspiration.  More like - imitation.  I'm okay with not having an original thought of my own.  Why would I need it?  When incredible women like Shawnda exist!  lol
But seriously.  She has made burgers an absolute art on her blog.
This is the first burger from Shawnda's  blog that I ever had the pleasure of stuffing into my pie-hole.
In a medium sized pot, combine the wine and brown sugar and stir until the sugar is dissolved, then bring to a boil.  Reduce to 6 tablespoons.  Let cool to room temperature.

Although we've previously discussed the perfect hamburger patty, this burger is a little different, so we're going to be following exactly along with Shawnda's recipe.  In a mixing bowl combine the beef, salt,


A few dashes Worcestershire sauce,

And 1/4 cup of the red wine reduction.

Go ahead and form the beef mixture into patties.  This recipe makes 3 burgers.  Make the patties a little larger than your bun, put a thumbprint into the center of the patty.  The burgers will be a little delicate - just keep that in mind.
Cook on medium-high heat on the grill for 4 - 5 minutes on each side.  If you cut open the patty to check for doneness (please don't do this!), the meat will look pink/red because of the wine reduction.
Top with whatever toppings blow your skirt up, but I HIGHLY recommend caramelized onions, bacon, and parmesan cheese.
And when I say "HIGHLY recommend", I mean absolutely use those toppings.

You also don't really need to worry about a sauce, as the remaining 2 tablespoons of reduction are going to get drizzled all over this pile of foodie happiness.. Which I clearly forgot about when taking these pictures.
Whew.  Hey.  Hey you beautiful burger.  Rawr.

Isn't that gorgeous?  I'm happy just thinking about them! 
Super fancy-schmancy, I would totally serve them when I'm trying to impress.  Perfect for a date.  Or any time you wanna get fancy.  Fancy-schmancy.
Oh!  And feel free to use whatever kind of red wine you'd like.  But don't cheap out.  If you won't drink it, don't cook with it.  That's the rule.
And if you're wondering how to caramelize onions, it's pretty easy - it just takes a little patience.  Truthfully, it takes forever, but it's seriously worth it.  I'll include some instructions below.  And please.  PLEASE!  Don't turn up the heat to make them cook faster.  They'll burn and then you'll be all "what's the BD about caramelized onions?".  (I put them on everything.  No really.) 
Enjoy these amazing burgers - I know I did for sure!
xoxo - Heather