That is a tasty burger

After a tough day I crave more rich foods. Hamburger is a winner for the meal after a Pedal Co-op day after a snow storm.

I had a few brioche slider buns left after a Blanchet event (it was O3worlds holiday party...pictures soon to come!) and some ground beef. Roasted zucchini over rough-chopped hazelnuts(this keeps them up and allows moisture to escape through bottom. It's what you'd not call a nut rack.

Made one long patty, and split it in two for the sake of "more toasted brioche please" . Spread with olive oil mayo and had pickled red onions on the side.

Most who know what there talking about would say a burger should drip down your hands and elbows. I agree, that is part of a delicious experience... however, this burger was a med-rare with a strong sear... it was formed wider/flatter than the soft balls you see at pubs, and it was sooo good but it wasn't a sloppy mess. The lesson here is how much good bread is important to a good sandwich. A big thanks to Modi! (Georges' in Wayne) The toasted brioche was not overwhelmed with beefy runoff, it was still toasty and structurally sound. If you have mediocre bread, then yes, enjoy the improved and resulting burger pudding with which your fingers will sink into. But... with really good bread... don't. As you can see, my burger was juicy enough to drip just a bit. Just right.

Subject on the table: amaranth

I was making myself dinner the other night and had plenty of time to play around. I had some pork braising in the oven already, so it was a simple question of what to have with it. Keeping different grains on hand in the pantry is something I try to maintain, and on this day I saw amaranth. Instantly, in my head, I heard a quote about amaranth that came from a chef somewhere in my past. "That stuff taste like bird seed!"

Now while some may agree with this, I know that amaranth can be delicious and I wanted to try a new way of preparing it that might change the opinion of those quick to dismiss the grain. I went through a thought process that included alternate ways of coking grains and polenta came to mind. Probably because amaranth can be popped like dry corn...so corn just "popped" up in my head.

I decided to go for a result that was like creamy polenta. I used my rice cooker first, with just water and a pinch of salt, I wanted the amaranth expanded and tender before I started playing around with it. Cooked amaranth is not delicate like cooked rice, so over-cooking or beating it to mush is not an issue. With the braised pork now out of the oven, I spooned in some of the cooking liquid oven the amaranth, added a touch of butter and simmered while stirring. The dense nature of the amaranth softened in the broth and butter and became smooth and creamy just like I hoped. I finished it with a good amount of Paresanno Regianno grated with a micro plane, it melted right in and highlighted the creaminess with more dynamic flavor. Had that chef tasted this, I'm sure he'd concede that amaranth doesn't always taste like birdseed.


Hey.... how's he know what birdseed taste like anyway?