Tag Archives: rosemary

Garlic-Rosemary Burgers with Taleggio Sauce • Mm-mm Good!

What’s summer without a great burger now and again? And how about an upgrade that puts you in adult territory by incorporating a rich taleggio cheese. When combined with the other ingredients, the ground meat patties become light and airy allowing all of those flavors to dance a jig on your taste buds.

These deeply savory burgers were inspired from a recipe by Ignacio Mattos, chef of Estela in New York and author of a book by the same name. Instead of using fish sauce like Mattos, Courtney Hill from Milk Street opted for similarly salty and umami-rich Worcestershire sauce. It is mixed with rosemary and garlic to create a rich base. These seasonings, combined with a simple, yet sinful, taleggio cheese sauce, make these burgers richer, more elegant and far more flavorful than your average cheeseburger.

Look at that bed of luscious creamy cheese smeared on both halves of the bun!

As far as buns, brioche buns or Kaiser rolls are recommended, as they better resist turning soggy than standard hamburger buns. Keep it simple with toppings using only sliced tomato and/or pickled red onions to balance the burgers’ richness. We used both although I never got around to pickling those onions.

We found that our cheese sauce was silky smooth after simmering with the heavy cream and therefore did not need to be strained. Instead of adding black pepper, we used white to keep that creamy color.

Don’t put the cheese sauce directly onto the cooked patties because it will slide off. A better approach is to spoon the sauce onto the cut sides of each bun and allow the bread to slightly soak it in.

Garlic-Rosemary Burgers with Taleggio Cheese

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup heavy cream
  • 8 oz. taleggio cheese, rind removed, cut into ½-inch chunks
  • ¼ cup worcestershire sauce
  • 4 medium garlic cloves, finely grated
  • 2½ Tbsp. fresh rosemary, minced
  • 1½ pounds 85 percent lean ground beef
  • Kosher salt and ground black pepper
  • 1 Tbsp. grapeseed or other neutral oil
  • 4 buns, split and toasted

Directions

  1. In a small saucepan over medium, heat the cream until just simmering. Stir in the cheese, cover and remove from the heat. Let stand until the cheese is softened and partially melted, about 20 minutes, quickly stirring once halfway through.
  2. Meanwhile, in a small bowl, stir together the Worcestershire sauce, garlic and rosemary. In a medium bowl, combine the beef with 1 tablespoon of the Worcestershire mixture and ½ teaspoon each salt and pepper, then mix gently until the seasonings are evenly incorporated.
  3. Divide the meat into 4 portions and shape each into a patty about 4½ inches in diameter and about ½ inch thick.
  4. In a 12-inch cast-iron or other heavy skillet over medium-high, heat the oil until lightly smoking. Add the patties and cook for 3 minutes, spooning 1 teaspoon of the Worcestershire mixture over each.
  5. Using a wide metal spatula, flip the patties and continue to cook for another 3 minutes, again spooning 1 teaspoon of the sauce onto each.
  6. Continue to flip and cook, brushing with the remaining sauce mixture, until the patties are well browned on both sides and the centers reach 125°F for medium-rare or 130°F for medium, another 2 to 4 minutes.
  7. Transfer to a plate and let rest for 5 minutes.
  8. (This step may not be necessary if your cheese mixture is velvety smooth like ours was.) While the burgers rest, set a fine mesh strainer over a medium bowl. Stir the cream-cheese mixture thoroughly, then pour through the strainer, pressing with a silicone spatula to force the cheese through; the sauce should be smooth and creamy after straining. Stir in ¼ teaspoon pepper.
  9. Spoon about 1 tablespoon of cheese sauce onto the cut sides of both halves of each bun. Place a burger on each bottom bun half, then cover with the toppings.
  10. Serve the remaining cheese sauce on the side.

http://www.lynnandruss.com

By Courtney Hill from Milk Street

Simple Veal Chops Extraordinaire!

Veal chops are a rarity in our house, typically due to the high cost. I picked these up by mistake a while back, (I meant to get pork chops, go figure!) and put them in the freezer until such time we felt like treating ourselves. (Like every day since the lockdown went into effect.)

So on a recent Friday night—when in the good ol’ days we use to dine out—those veal chops came to mind as an “aha” moment. Grilled Veal Chops with Rosemary with Green Beans and Blistered Tomatoes, can’t even tell you how good this combo was; you’ll have to make them yourself.

While this dinner is meant for 6 people, with only two veal chops on hand, we cut the marinade recipe in half and bathed them in it for one hour (you can do up to 4 hours). The grilling was super quick; about 3 minutes per side because the thickness was less than 3/4″.

With little to do, you’ll have more time to enjoy company. In fact, the green bean side dish (absolutely divine BTW) can be made ahead and served at room temperature. Get the chops marinating before guests arrive, and all you’ll have to do is toss them on the grill for a few minutes when ready to eat. Dinner done.

Grilled Veal Chops with Rosemary

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 Tbsp. chopped fresh rosemary or 2 teaspoons dried
  • 2 large garlic cloves, pressed, or 1 Tbsp. roasted garlic paste
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 6 8-oz. veal rib chops (3/4 to 1 inch thick)

Directions

  1. Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  2. Prepare barbecue (medium-high heat) or preheat broiler.
  3. Remove veal from marinade, shaking off excess. Season veal with salt and pepper.
  4. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

http://www.lynnandruss.com

Green Beans and Blistered Tomatoes

Super easy to make and delicious served at room temperature, these green beans pack a ton of savory, spicy flavor. Next time however, we will reduce the “remaining 3 Tbs of coconut oil” by half.

Green Beans and Blistered Tomatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1-1/2 cups cherry tomatoes
  • 1/4 cup coconut oil, melted
  • Kosher salt and freshly ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 3 medium cloves garlic, sliced
  • 1-1/2 lb. green beans, trimmed and cut into 21/2-inch pieces
  • 3 Tbs. soy sauce

Directions

  1. Position a rack in the center of the oven, and heat the oven to 400°F.
  2. On a small rimmed baking sheet, toss the tomatoes with 1 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. black pepper. Bake until the skins crack, about 15 minutes. Set aside.
  3. Heat the remaining 3 Tbs. oil in a large, deep skillet over medium heat until shimmering. Add the pepper flakes and stir. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Reduce the heat to medium low. Add the green beans and soy sauce. Stir to coat the beans, cover, and cook for 5 minutes.
  5. Uncover and gently stir in the tomatoes. Cook until the beans are crisp-tender, about 5 minutes. Season to taste with salt and black pepper.
  6. Serve warm or at room temperature.

http://www.lynnandruss.com

Side dish recipe found on Fine Cooking by Samantha Fore