Burgers & Fries,
This blog has officially gone cosmopolitan/multinationtan/internatiotan or whatever-the-word-is-tan, because although I might be "the שכלתנית", off getting a PhD I still can't use an English keyboard for Hebrew text, without the little sticker letter things. I don't blind type. There I said it.
So there are no mise-en-place photos, but you can take my word for it that there was (all 17 bowls of them), no table design and only two pictures, but it just tasted so good that it seemed like a good idea anyway.
So what inspired this dish was a case of the good old - I have 4 kinds of mushrooms on their way to hitbaasut, a single tiny eggplant staring at me accusingly from the fridge, and frozen cooked lentils - stress. Once again "remainder - demolition" (חיסול שאריות) saved the day and this was the result:
Great veggie burgers (95% vegan: damn egg, organic, cage free, antibiotic free, meadow roaming with free access to wifi) and sweet potato "fries" which means they were baked, and sweet potato cause my hubby likes them (more than potatoes, go figure, but then again, he didn't eat Tapugan aLa-micro growing up so he wouldn't have developed the palette for the subtle finesse of those soggy oily wonders). Thank you Ima. And most importantly that what I had lying around.
So to the best of the Hurwitz family tradition, of never ever eating the two sides of the bun even if your life depends on it, I did an open-ended one sided burger, with the buns grilled on my cast Iron plancha. The buns were of the American sweetish-soft type but really good ones from Breads Bakery and the sweetness actually paired well with the whole thing, and the softness supported the patty without domineering it (Eyal Shani, here I come).
Before the recipe for the burgers (which I'm delaying cause I can't really remember), the toppings: crispy caramelized red onion, 2 kinds of sheriz (תמר and עין הנמר or Kumato as they're called here), a bit of mixed lettuce, and as freshy sides: there is the accusing eggplant with spiced yogurt and a small sheriz salad (with chives and parsley).
Soooo the burgers....hmmmm...oh actually the sweet potatoes can go first:
Yields 4 burgers (patties):
First 4 ingredients: Sauté onion and garlic till soft and golden, add mushrooms (the finely chopped ones) and saute till soft and most of the shroomy liquid has evaporated (add salt, pepper)
I then scooped this mixture onto my cutting board to hang out and chopped it a bit more.
Second 4 ingredients: Pulse in the food processor (careful not to make it a gummy paste)
Combine: Everything (correct/add seasoning to taste). I formed the burgers and wrapped them lightly with cling film and set them to להתגבש in the fridge for a bit (until I got the rest done).
Construct: Fry burgers in a small amount of oil (olive or other), simultaneously put the buns halved, face down on the plancha (till you get the nice grill striations) and have all your toppings ready and nearby (the sweet potato fries are well in the oven by this time). When burgers 'n buns are ready construct burger to your liking (you can also, god forbid, use both halves of the bun for yourself).
Dessert. For a freshy finish I scooped raspberry sorbet into hollowed out lime halves with a cherry on top. A bit Nira Ruso, in terms of presentation but still cute, and given the fact that I plated a home weekday dinner before hand, that's pretty "בגבוה".
x.
P.S. Hebrew added by hubby.
This blog has officially gone cosmopolitan/multinationtan/internatiotan or whatever-the-word-is-tan, because although I might be "the שכלתנית", off getting a PhD I still can't use an English keyboard for Hebrew text, without the little sticker letter things. I don't blind type. There I said it.
The second thing I didn't do was plan to write about this dinner, see "שילחון לא מהודק" as Saboob would say. Actually he wouldn't really say that, just growl, point his finger to some invisible thingie on the tablecloth and say: "Yalda, peirurim". Which loosely translated means: Girl, Crumbs.
So there are no mise-en-place photos, but you can take my word for it that there was (all 17 bowls of them), no table design and only two pictures, but it just tasted so good that it seemed like a good idea anyway.
So what inspired this dish was a case of the good old - I have 4 kinds of mushrooms on their way to hitbaasut, a single tiny eggplant staring at me accusingly from the fridge, and frozen cooked lentils - stress. Once again "remainder - demolition" (חיסול שאריות) saved the day and this was the result:
Great veggie burgers (95% vegan: damn egg, organic, cage free, antibiotic free, meadow roaming with free access to wifi) and sweet potato "fries" which means they were baked, and sweet potato cause my hubby likes them (more than potatoes, go figure, but then again, he didn't eat Tapugan aLa-micro growing up so he wouldn't have developed the palette for the subtle finesse of those soggy oily wonders). Thank you Ima. And most importantly that what I had lying around.
So to the best of the Hurwitz family tradition, of never ever eating the two sides of the bun even if your life depends on it, I did an open-ended one sided burger, with the buns grilled on my cast Iron plancha. The buns were of the American sweetish-soft type but really good ones from Breads Bakery and the sweetness actually paired well with the whole thing, and the softness supported the patty without domineering it (Eyal Shani, here I come).
Before the recipe for the burgers (which I'm delaying cause I can't really remember), the toppings: crispy caramelized red onion, 2 kinds of sheriz (תמר and עין הנמר or Kumato as they're called here), a bit of mixed lettuce, and as freshy sides: there is the accusing eggplant with spiced yogurt and a small sheriz salad (with chives and parsley).
Soooo the burgers....hmmmm...oh actually the sweet potatoes can go first:
- 2 sweet potateos, peeled and cut into french fries shape
- Salt, pepper, Olive oil, with the optional addition of spices - I added Cayenne pepper and it was great.
- So just mix 'em all up, and put in the oven (220 C) for about 30 minutes give or take turning them over half way through to get them crispy.
Yields 4 burgers (patties):
- Half an onion finely chopped
- 2 garlic cloves (peeled and finely chopped)
- 1 big chunk of oyster mushrooms (chopped to small pieces)
- 1 big portabelo mushroom (leg removed and chopped to small pieces)
- 1 big portabelo mushroom (leg removed and roughly chopped)
- 2 cremini mushrooms roughly chopped (strange number but that what I had)
- Something like 1/3 cup precooked lentils (I had french lentils)
- 2 tsp (כפיות) dijon mustard
- 4 dried Shitakes soaked in lukewarm water till soft (about 10-15 mins), finely chopped
- About 4 tbls (כפות) bread crumbs
- 1 egg (רחמנא ליצלן, or some other binding agent)
- Chopped Parsley
- Salt & Pepper
First 4 ingredients: Sauté onion and garlic till soft and golden, add mushrooms (the finely chopped ones) and saute till soft and most of the shroomy liquid has evaporated (add salt, pepper)
I then scooped this mixture onto my cutting board to hang out and chopped it a bit more.
Second 4 ingredients: Pulse in the food processor (careful not to make it a gummy paste)
Combine: Everything (correct/add seasoning to taste). I formed the burgers and wrapped them lightly with cling film and set them to להתגבש in the fridge for a bit (until I got the rest done).
Construct: Fry burgers in a small amount of oil (olive or other), simultaneously put the buns halved, face down on the plancha (till you get the nice grill striations) and have all your toppings ready and nearby (the sweet potato fries are well in the oven by this time). When burgers 'n buns are ready construct burger to your liking (you can also, god forbid, use both halves of the bun for yourself).
Dessert. For a freshy finish I scooped raspberry sorbet into hollowed out lime halves with a cherry on top. A bit Nira Ruso, in terms of presentation but still cute, and given the fact that I plated a home weekday dinner before hand, that's pretty "בגבוה".
x.
P.S. Hebrew added by hubby.
