I Keep Promising This One, So Here it Is!

Since I moved to Oklahoma City, almost three years ago, I've lived with so many roommates I can't even remember them all. Anyhow, once or twice, I've been lucky enough to encounter one who can teach me something new in the kitchen. John was one such person. He'd worked in kitchens, as had his wife, Tascha, and they made a hamburger mix to die for.

You see, before I met this duo, I never really put any thought into experimenting with ground beef patties. My burgers were plain, just meat with maybe a sprinkle of salt and pepper during cooking. I dare say, I have become much more adventurous. Unfortunately, the mix of seasonings John used in his burgers was identical to the one he used for chicken and pork. Eventually, the whole house became very tired of his cooking. No matter how good it tasted, we'd gotten to the point that we preferred a plain bologna sandwich over John's everything-tastes-identical cooking.

The recipe I'm sharing with you today came to be out of necessity. My current roommate and I were both craving John's jalapeno burgers, or a reasonable facsimile thereof. (I don't think we'll ever crave that particular blend again.) So I hit the freezer. All we had was one pound of 90/10 ground beef, not enough for leftovers, and far too dry for decent burgers. My solution? Raid the freezer again and punt.

We both enjoyed our dinner so much that I immediately wrote down the recipe so I wouldn't forget it. But then, isn't that the way many of our favorite recipes come to be?

Robin's Jalapeno Burgers

1 lb. extra-lean ground beef

1 lb. pork and bacon breakfast sausage (the kind that comes in a roll, not in links)

1 1/2 med jalapenos, chopped (or substitute about 2t of sriracha)

1/2 med yellow onion, chopped

1 T granulated garlic

salt and pepper to taste

In a large bowl, combine all ingredients (do not overmix or your burgers will fall apart during cooking)

Form into 8 balls* about 1/4 lb. each, and let rest in refrigerator for about 30 minutes

Place in very hot pan

After about 1 to 1 1/2 minutes, flatten into patties* and continue to cook until they've reached desired doneness

Dress as desired

*If you're grilling, form them into patties, not balls and do not flatten during cooking

Happy Cooking!

What Do You Mean You've Never Had Eggplant!?

Those were the exact words that flew from my lips when my landlady's daughter told me she was looking forward to my latest culinary experiment. I mean, I realize we're in the southwest, but seriously. This is still America! You've got the Olive Garden!

Turns out, her mother had never tried eggplant either. Well, that sealed the deal. By golly, there would be eggplant lasagna in their collective future. Even if they hated it, I would ensure they would at least have the opportunity to try eggplant in the near future. After all, it was in season; it was on sale (crazy cheap, which means, as usual, I bought way too much); and I was craving it.

Now, for those of you in the know, eggplant lasagna is basically just a variation of eggplant parmigiana. And, if you've been following along, you'll recognize that the components of the recipe are pretty much the same as those for my spaghetti (squash) pie from a few weeks back. So here's a tip: make both the same week (or day even) and freeze one to have later. Better yet, double both recipes and freeze one of each.

A lot of good Italian cooking is simply variations on a few good themes. In this case, a sauce bolognese and a cheese mixture with eggs used as a binder. The major difference between this recipe and most other lasagnas of any type is that the eggplant is not just part of the show; it's the star. I'm leaving the noodles out because I really shouldn't be having the wheat.

Knowing that, make sure when shopping for your ingredients, you invest in the best you can afford. This is especially true, always, when purchasing things like olive oil. So here we go . . .

**********

Before you begin

Slice your eggplant lengthwise into 1/4" thick slices and lay it out on oiled and/or lined cookie sheets. Bake it for about 4-5 minutes on each side at 425 (f) and hold it aside.

There's really no need to season it because it's got such good flavor on its own and it's a substitution for noodles which tend to suck the flavor out of a dish.

**********

Noodle-Free Lasagna

1 lb. lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 1/2 tsp. Italian seasoning

24 oz. tomato sauce*

1 large egg, lightly beaten

1 1/2 c. ricotta

1 c. grated or shredded parmesan, divided

10 oz. (about 2 1/2 c.) shredded mozzarella, divided

1/2 tsp. Italian seasoning

salt and pepper to taste

enough eggplant prepared as above to make 3 layers in your baking pan

Saute beef and onion until meat is just cooked through and onion becomes translucent.

Add garlic and Italian seasoning and cook about two minutes more.

Drain and return to pan.

Add sauce and bring to boil.

Lower heat and allow to simmer for about five minutes.

Remove from heat and set aside.

In a large mixing bowl, combine egg, ricotta, 1/2 c. parmesan, 8 oz. mozzarella, and seasonings.

Lightly oil a 9x12x2" or 9x13x2" baking dish with olive oil.

Pour a thin layer of sauce at the bottom of the pan.

Layer in eggplant**, then 1/2 of cheese mixture, then 1/3 of sauce.

Repeat.

Add a last layer of eggplant** and top with the last 1/3 of sauce.

Sprinkle top with reserved cheeses.

Bake in a 400 degree oven until heated through and top is golden brown, about 20-30 minutes (sauce will bubble, but test center).

Let stand about 10-15 minutes before serving.

**********

*You can use your favorite canned/jarred spaghetti sauce, plain tomato sauce, or your own secret family recipe. It's up to you. Remember, it's your kitchen.

**When you lay out your layers of eggplant, alternate the direction of the layers so it doesn't completely come apart when you slice into it.

**********

Variations

Use sliced or crumbled Italian sausage instead of ground meat.

Go vegetarian (but not vegan) by substituting mushrooms instead of meat.

If you prefer meatballs, saute them in the pan, then in the sauce, just as you would with the ground beef, but reserve them and serve them on the side.

Use zucchini or yellow squash, prepared the same way as the eggplant for a light, summer dish instead of a hearty, winter meal.

**********

When I double a recipe like this, I like to put it in those disposable plastic baking pans so I can just put one in the freezer. You can assemble it and freeze it, then take it out another time and throw it in the oven. It will take a full day (sometimes longer) in the fridge to defrost.

Happy Cooking!

WHAT Kind of Pie?

Say the words, "spaghetti pie" in Greater Boston, especially the North Suburban area, and people will grab their forks and follow you like zombies. But utter those same words here in the Southwest and you're met with blank stares. Your friends might begin planning an intervention, thinking you've lost your mind, and the neighbors will lock their doors and close their curtains if they see you walking up their driveways.

But spaghetti pie is one of my favorite dishes and my BBF (Best Boston Friend) was the one who taught me how to make it. Hers was the best!

These days, as I avoid pasta and keep gluten in my diet to a minimum, I find myself missing this favorite like you can't believe. So last week, when spaghetti squash was on sale, I snagged a couple and decided to experiment.

The verdict? I believe "no leftovers" pretty much sums it up.

**********

Start by slicing your spaghetti squash in half, lengthwise. Scrape out the seeds and loose pulp and set aside if you want to roast the seeds later. Lay the squash cut side down on a lined baking sheet. Roast it in a 375 degree (f) oven for about 30 to 40 minutes. Err on the side of it being underdone rather than fully cooked. Allow it to cool for a bit until you can handle it, then scrape out the guts with a fork. (Resist the temptation to eat the squash right out of the shell -- it's yummy!)

If that's not enough instruction for you, there are video tutorials all over youtube to teach you how to get the spaghetti out of spaghetti squash. You can also do it in the microwave, but I prefer the oven. It develops the flavor better.

Now you can use the "spaghetti" as the base for whatever recipe you choose. For this recipe, let it sit in a strainer for a few minutes to get rid of the excess moisture.

**********

Not Quite Spaghetti Pie

1 lb lean ground beef

1 med onion, chopped

1/2 t oregano

1/2 t basil

1/4 t sage (crushed or rubbed, not ground*)

1/2 t garlic powder

salt to taste

24 oz tomato sauce

2 large eggs, lightly beaten

1 c ricotta cheese

1/2 c grated or shredded parmesan cheese (or romano, or asiago, or a blend of the three)

2 c shredded mozzarella cheese, divided in half

1/2 t Italian seasoning

salt and pepper to taste

1 (3-4 lb) spaghetti squash, prepared as above

Brown meat and onions in a large frypan until meat is cooked through

Drain and return to pan

Add herbs and salt and allow to heat until you can smell the herbs

Pour in tomato sauce and bring to boil

Reduce heat and simmer for about five to ten minutes

Combine second group of ingredients in a large bowl, holding aside a cup of mozzarella

Fold in "spaghetti" until it's coated somewhat evenly

Lightly grease a 9x12" or 9x13" baking dish with olive oil

Spread spaghetti squash mixture evenly on bottom of pan

Add meat and sauce

Top with remaining cup of mozzarella

Bake in a 375 oven for about 25 minutes, until cheese is melted and sauce is bubbly

Allow to stand for about ten minutes before serving

*I have nothing against ground sage, but it's more potent than the rubbed sage I usually use, so cut the amount at least by half.

**********

I would say this serves eight, but everyone will come back for seconds, so if there's any question, double the recipe. Doubling works in a giant lasagna pan, but the heating time at the end will take longer. You'll also want to cover it so your cheese doesn't get too browned on top.

Generally, when I double a recipe like this, I prepare it in two of those disposable Gladware storage/bakeware containers so I can just stick one in the freezer. You can freeze it before you heat it in the oven, then just remove it from the freezer and heat it at 375 until it's hot, but that will take at least an hour and you want to cover it with aluminum foil so your cheese doesn't burn.

What to do with the leftovers? What leftovers?

Happy Cooking!

What Exactly Makes This Chinese? (recipe)

Living in the Boston area after growing up in New Hampshire, I seldom find myself in situations that would be considered culture shock, but the first time I talked about having made this for dinner, there it was. I grew up eating "Chinese pie." My Polish/Russian mother learned how to make it from her Canadian French sister-in-law.

When I referred to this dish as "Chinese pie," I got nothing but blank stares and, "What the hell is 'Chinese pie?'" Then I was informed that this was called "shepherd's pie." Huh. Go figure.

By the way, it's not really shepherd's pie. Shepherd's pie is generally made with leftover ingredients. Click any of the links to take you to Wikipedia where you may find out more.

Anyhow, this is a favorite of mine as the weather turns cold, but I'd eat it all year because I love it.

Chinese Pie

1 small onion, diced

2 lbs. ground beef

3 cans cream style corn (see ingredients notes below)

enough mashed potatoes to serve 12

Saute onion and ground beef, seasoned with a little salt and pepper, until cooked through. Drain thoroughly.

Layer ingredients (beef, then corn, then potatoes) evenly in a 9 x 13" baking dish.

Bake at 375 degrees for about 25 minutes until peaks of potatoes are lightly browned.

A few notes about ingredients:

Don't use the super lean beef, like 97%. This dish needs at least a little fat. I usually prefer about 85%, but have used 90%. (It's better with the 85%.)

Mom always used cream style corn, which is more traditional, but I often go for a mix of cream style and whole kernel. For the pictured example, I used one can of cream style and two cans of whole kernel, but I wished I'd used the opposite.

If you prefer frozen corn, you want to use about 3-4 cups.

Don't cringe. Mom always used instant mashed potatoes. So do I. This dish is terrific made with my garlic mashed potatoes which are made from scratch (yes, that recipe will eventually be posted here on my blog), but it's just not the same.

You may notice that in the photo below you can't see any onion. That's because the kids won't eat it. Instead I substituted about 1/2 tsp of onion powder. They didn't notice and I didn't miss having the real thing.

What to do with the leftovers:

Reheat them in the microwave. This is one of those dishes that's even better the next day. In fact, you could assemble the whole deal, refrigerate it overnight, then heat it in the oven the next day. It will take longer to heat from the fridge, probably about 45minutes.

Enjoy!