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E. Marie’s Turkmich

To be honest I hadn’t tried a turkey burger until last year.  I’m pretty adventurous when it comes to my food choices, but something about “Turkey Burger” screams wannabee Cheesburger, I don’t like fakes. I’m a food snob, I’m aware of this problem.

So it wasn’t until recently, I could put together a recipe that places this Turkey Burger in a league of it’s own. This is not a full recipe, I don’t make my own turkey patties. I’m not a fan of handling raw meat. I work in healthcare, some things are just too familiar.

But I have the seal of approval from my taste-testers  that this burger is certified G-O-O-D.

The real secret to my burger is this cast iron skillet with grill marks that I got from my Dad. He could be found in the kitchen cooking anything he could find with this thing. I didn’t understand it’s magic until now. I also use it to “grill” chicken breast and it does a fine job.

So here’s how to make my Turkmich. Its tasty.

  • Heat up your skillet first. I get mine HOT.
  •  Grab a vidallia onion and slice it as thick or as thin as you want. I love onions so mine is a thick slice. My breath reeks!
  •  Pull out your bun. I get these from the walmart bakery. Brush the roll lightly with butter, olive oil or water. They both leave great grill marks.
  •  So place your turkey burger on the grill. And cook one side for 5-6 minutes. Then Flip.
  • Drain off any turkey fat.
  • Add the bun and onions to the skillet and cook. Until the turkey patty is finished. Yup, It’s one big ‘ole party in that skillet and you’re invited.
  • Remove and add fresh guacamole to both sides of the bun. I use the chunky fresh guacamole from Whole Foods. Add your cooked turkey patty, cheese (I use fresh grated parmesan but queso fresco takes great with this) and Enjoy.

  • Add a side of sweet potato fries and this meal is done.

Ingredients:

Jennie –O Savory Turkey patty

Vidallia Onion

Bread Roll

Fresh Guacamole

Cheese (Queso Fresco or Fresh Parmesan)

Equipment: Iron Cast Skillet with Grill Marks

Chocolate Souffle

I’m unusual. I’m strange. I know some folks that would agree with me.
I’m not too fond of chocolate…There I said it. Don’t judge me.
I use it in recipes. But a triple chocolate dessert would never be my first choice.

But today I will do the unthinkable. I will make an all chocolate dessert. I will taste it. I probably will not eat the entire thing. Now a bag of gummy worms….Mmmmmm I <3.

So lets do this.

Doesn’t the word ‘souffle’ scream fancy and complicated. Well it is, but so worth the effort and the best part is that they can be frozen before baking and cooked for later. Which I’ll leave for my mom, a chocolate lover.

The recipe is taken from Julia Child’s Mastering the Art of French Cooking. I love Julia even though I find her recipes to be overly detailed. She tries so hard to simplify things for us poor American home cooks. LOL.

So here’s a few picks from my soufflé adventure.

Ready for the oven. I found the folding of the egg mixture and chocolate to be no fun.

They smelled so good baking.  Taking this picture caused me a lot of sweating. I had to rush before the soufflé lost its poof.

I made crème anglaise, dusted with powdered sugar,  added a strawberry and a small dollop of whipped cream… yummy.

DELISH! But I didn’t  finish it. I think this will be a great Valentine’s Day dessert, especially if your cooking a special meal for your honey.

Here’s the Recipe. Be Bold. Be Fearless. Be Julia… even if it’s only for one night!

CHOCOLATE SOUFFLE (8 servings)

7 ounces sweet baking chocolate, smoothly melted with 1/3 cup strong coffee
1/3 cup flour
2 cups milk
3 tablespoons butter, optional
Salt (1/16 tablespoon)
1 tablespoon pure vanilla extract
4 egg yolks
6 egg whites
1/2 cup granulated sugar
Confectioners’ sugar, strained though a fine-meshed sieve, for sprinkling (1 tablespoon)
Whipped cream for accompaniment (optional)

1. Melt the chocolate, measure out all the other ingredients listed, butter the (2 to 2 1/2-quart) souffle’ dish, surround it with a foil collar (fasten the collar with a straight pin), and preheat the oven to 425 degrees.

2. In a medium saucepan, whisk the flour and milk together and boil slowly over medium-high heat for 2 minutes, whisking. Off heat, whisk in the optional butter, the salt, and the vanilla, then the egg yolks, and finally the smoothly melted chocolate.

3. In a clean separate bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the 1/2 cup sugar, and beat to stiff shining peaks.

4. Ladle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together, and turn the souffle’ into the prepared baking dish.

5. Set the souffle’ in the lower level of the preheated oven and turn the thermostat down to 375 F.

6. In 35 to 40 minutes the souffle’ will have puffed and risen an inch or so over the rim of the dish. Carefully slide the oven rack out and quickly sprinkle the top of the souffle’ with confectioners’ sugar, then finish the baking, and serve as directed; pass the optional whipped cream separately.

Per serving: 258 calories, 7 gm protein, 20 gm carbohydrates, 20 gm fat, 11 gm saturated fat, 147 mg cholesterol, 214 mg sodium.