Ode To The Northwest Recipes
5 MINUTE ODE TO NAPOLEONS
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Line up 6 butter lace cookies. Top with a few berry slices each, then whipped cream, more berries and another lace cookie on top. Drizzle with zigzags of chocolate sauce. Transfer lace cookie Napoleons to dessert plates and serve immediately.
MR. COOKGIRL'S HAMBURGERS: ODE TO THE GODS (AKA MOO-BAA BURGERS)
My husband based this simple hamburger mix on Alton Brown's 'Burger of the Gods'-(Alton uses a combination of chuck and sirloin). We are very lucky indeed to have access to top quality free range beef and lamb in our county. I'm not much of a hamburger eater, but these are delicious. Quality ingredients make a huge difference in taste! *Update*: sometimes we substitute Salish salt which is alderwood smoked and available here in the Pacific Northwest. The amount of this particular salt is reduced to a scant 1/4 teaspoon as it is very intensely flavored. Also, lately we've been preparing these as "sliders" (mini-hamburgers served on mini-hamburger buns.)
Provided by COOKGIRl
Categories Lamb/Sheep
Time 10m
Yield 2 pounds hamburger meat
Number Of Ingredients 4
Steps:
- Place the ingredients in a large bowl and mix together just until combined. Do not overmix.
- Cover. Refrigerate and chill then shape into 8 patties.
- Use your own preferred method to cook the hamburgers: grill, stove top, baked, etc. Mr Cookgirl stove top grills the hamburgers until the pink centers are *almost* done because the hamburgers will still cook off heat. By the time the hamburgers go from the grill to the table they will be perfectly cooked.
- Serve with your favorite hamburger toppings.
- About 8 patties yield.
Nutrition Facts : Calories 642.9, Fat 53.2, SaturatedFat 23.1, Cholesterol 165.9, Sodium 1324.5, Carbohydrate 0.6, Sugar 0.3, Protein 37.6
ODE TO THE NORTHWEST
It's spring in Seattle-that means fresh, tender peas, the first succulent morels, and firm, snowy halibut begging to swim around in a bowl with all that other goodness. For a little bite, I add some shaved Cincinnati radish-a long, mild radish that looks like a baby carrot. This is a lovely dish that puts me in mind of longer, warmer days.
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Heat the butter in a sauté pan over medium heat and add the mushrooms. Sauté the mushrooms until soft, 2 to 3 minutes, then add the peas. Toss to warm through. Season with salt and pepper and add the chives. Keep warm.
- Pat the fish fillets dry and season both sides with salt and pepper. In a large ovenproof sauté pan over high heat, heat the olive oil until it just starts to smoke. Add the fillets and turn off the heat. Give the pan a wiggle to make sure there is oil under all of the fillets. Turn the heat back on to high. Sear until golden brown on one side, 3 to 4 minutes, turn the fish, and then transfer the pan to the oven. Roast for 3 to 4 minutes, or until barely cooked through.
- Put a mound of mushroom mixture in each of 4 warmed bowls. Top each with a halibut fillet and sprinkle the radishes over the top. Drizzle with olive oil and serve.
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