Friday, March 25, 2011

No really, you came to New York to cook?!?

We cook a lot in SF. In the Bay Area, I think it's expected that you both know how to cook, and enjoy cooking. So it's no surprise many people cook together, as you know, a 'fun' thing to do.

Well, I flew to NY to visit people, and visiting friends includes cooking with friends. Revolutionary I know. I have been told that New York is known for food, and I am sure that the city knows what it's doing... but so do Joyce and I! Why go out to eat, when you can spend the evening catching up, and hearing amazing stories, all while trying to figure out how to make quinoa burgers? Don't get me wrong, I enjoy going out to eat as a treat, but I adore cooking and dining with friends. Life can't get much better than that.

Brooklyn Quinoa Burgers on the Fly
(take this recipe as a really rough guide, this is beyond approximate)

2 c cooked quinoa (leftovers!)
1 small onion
4 cloves garlic
1 carrot
1/4 c chopped parsley
1 cup dried mushrooms, rehydrated and drained
a melange of french and italian herbs (herbs de provence, oregano and tarragon)
leftover prune apple duck gravy (true story)
2 eggs
some matzo meal

brioche buns
fontina, sliced

1. Mince onion and garlic, sautee
2. Fine chop in food processor the drained rehydrated dried mushrooms, carrot, and parsley.
3. Add onion garlic, pulse a little to mix.
4. Add maybe 1/2 cup of gravy and pulse into mixture
5. Dump into bowl, add in quinoa and 2 eggs and some matzo
6. In a pan, heat up some canola (or whatever) oil, make a patty and fry one to check consistency. Add more egg/matzo as needed
7. Fry up patties, remember to be gentle. If you don't manhandle it, it will stay together. Low heat, slowly getting brown will help.
note: when burgers are done, throw the cheese on top of the patties with a lid on for a few minutes, that'll melt it.
8. Eat on toasted brioche bun with watercress, tomato and mustard and melted fontina.

I've always loved burgers

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