The Best Turkey Burger

I love when food speaks for itself.  

I recall one 4th of July family BBQ at my mom's house.  As is our tradition, everyone contributed a dish or two to the menu to round out the eats, and I offered to make the burgers--my turkey burgers.  Well, let's just say it was the first time my family had tasted them and the oohs and aahhs were literally nonstop.  I loved that everyone was enjoying them so much and felt as if my previously hidden secret (aka recipe) was now exposed and destined to become a family treasure.  That day, like many before and since, my burgers spoke for themselves.

With Summer in full gear and the 4th of July, America's Independence Day, once again on the horizon, I want to pass along the goodness that is my turkey burger recipe.  The best turkey burger, if I may be so bold!  The key to its undeniable goodness lies in a few, simple ingredients that yield a moist, boldly flavored and decadent burger.

The next time you're looking to indulge in a good great burger, you must make this your go-to recipe.  After all, you deserve the best.

Happy Eating!

The Best Turkey Burger

Makes 4 servings

Ingredients:

1 lb. ground turkey

1 medium onion, finely chopped

3 garlic cloves, minced

Kosher salt

1 tablespoon of favorite steak or poultry seasoning blend

2 tablespoons steak sauce

Method:

Preheat grill or grill pan.

Add turkey to a large bowl and sprinkle modestly with salt.  Toss in onion, garlic, seasoning blend and steak sauce.  Mix until ingredients are combined, being careful not to over work the mixture.  

With your hand, score the mixture in half vertically, then again horizontally, to create four equally divided sections.  Form each section into a burger patty.

Grill burgers to complete doneness (raw poultry must be cooked through.)  Remove from grill, serve with favorite condiments and toppings and enjoy!

Cook's Note:  While turkey is my protein of choice more often than not, this recipe will sing beautifully with chicken, beef, bison or pork.

Soup-er Delicious Gazpacho

Sometimes my inspiration for a dish comes from nothing other than a craving for certain flavors and foods.  And such was the case on a recent Sunday afternoon.  I began craving, without exaggeration, the flavors that combine beautifully to create gazpacho.  Fresh tomatoes, English cucumber, peppers, shallot, garlic, and an acidic tang with a hint of spice.  Gazpacho, right?  Well, that's where my cravings led me--and happily so.

Because that Sunday afternoon was the Sunday following a Saturday trip to the farmer's market, I had all of my ingredients on hand.  (This is nothing short of a true feat when it comes to impromptu cooking in my kitchen.)  I did improvise a bit, substituting the traditional red onion for the shallot in my pantry, but nothing was lost in translation.

What I was craving was fresh, flavorful and good-for-you scrumptious eating that celebrated the best of simple,  yet in-depth, tastes.  And going from craving to satisfaction in mere moments was a welcomed bonus.  This soup comes together as fast as you can grab and chop your vegetables, toss them in the blender or food processor, toss in your seasonings and puree away.

If you need any final convincing that this soup is not-to-be-missed, then consider that it's perfect for cooling down on hot days and works well as a meal-in-one (I like to pair it with toasted breadcrumbs or herbed pita bread), or as a soup course for your favorite Summer menu.

I'm raving over it because I enjoy it that much, and I'm sure you will, too.

Happy Eating!

Gazpacho

Ingredients:

2 lbs. Roma tomatoes, chopped 

1/2 English cucumber, peeled and chopped

1 bell pepper, seeded and chopped

2 medium shallots, chopped

3 garlic cloves, chopped

1 jalapeno, seeded and chopped (optional)

1/4 cup sherry vinegar

1/3 cup extra virgin olive oil

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper to taste

2 tablespoons Worcestershire sauce

Juice of 1/2 lemon 

Fresh basil strips, for garnish

Method:

Place tomatoes, cucumber, pepper, shallots, jalapeno and garlic in a processor or blender and pulse to coarsely chop ingredients.  Add in vinegar, olive oil, Worcestershire, lemon juice, salt and pepper and continue processing until mixture is liquefied.  Add additional seasoning, to taste, as desired.  Chill, garnish with basil and enjoy!

Recipe adapted from Epicurious

HOW TO EAT: Corn on the Cob

I think we can all agree that BBQ season is officially here!  And there's nothing that screams BBQ fare quite like corn on the cob.  Whether you enjoy it grilled, roasted, slathered in your favorite compound butter, or all on its natural, sweet lonesome, it's undeniably an all-around favorite for those casual, yet scrumptious, menus that we love to serve when the heat is on.

And in today's how to eat installment, we're putting this yummy bite front and center with a quick and fun tutorial on the best (and proper) way to devour your corn. 

Enjoy...and Happy Eating!

Eating Corn on the Cob

Butter and season several rows at a time, not the whole ear at once. Hold the ear firmly with both hands and eat.  Corn is served only at casual meals.
Image Source 

Bookshelf: My Summer Reading List

The longer days of Summer beckon us to slow our pace a bit and take more time for the people, places and things we enjoy most.  And for me, books and reading top the list of simple, yet indulgent, pleasures that I turn to again and again.  Whether it's a fascinating biography, a compelling novel, a delicious and inspiring cookbook, poetry, or other, I have always maintained a love affair with words--the stories they create and the knowledge they impart.

For this Summer, I've pegged some amazing titles for my reading list, including a few "foodie-centric" reads that will surely offer big doses of inspiration, information and entertainment to keep the pages turning.

  

Inspiration: The new and highly anticipated memoir from acclaimed Chef, Cookbook Author and Restaurateur, Marcus Samuelsson.  Discover his personal journey from truly humble beginnings to his heralded place in today's food world and beyond.

Information: From America's First Lady comes her first ever cookbook that will take us inside the White House and its gardens and narrate the compelling story of the importance of healthy and sustainable eating. 

Entertainment: This one is no newcomer to my bookshelf, but is begging to be dusted off and consumed anew.  A cheeky, engaging and delicious read from the original Domestic Goddess, I can't wait to rev up my foodie juices with Nigella leading the way.

So here's to a blissful Summer of simple pleasures and....Happy Reading!

P.S. what's on your bookshelf?

Blueberry Pancakes with Orange Essence

Whether you're talking breakfast, brunch--or breakfast for dinner--pancakes are the perfect course for delicious noshing.  Most often, I enjoy them simply prepared with some real maple syrup on the side for frequent drizzling.  However, when I have my favorite blueberries on hand (fresh or frozen), I bring them to the party to make the patty cakes even more special--and scrumptious.

And whether I'm enjoying them with, or sans, my favorite fruit, these days I can't resist adding in an under note of orange that brings a bright, yet subtle, orange "essence" to the pancakes.  This is my humble attempt at recreating the distinct flavor that I encountered years ago while vacationing in St. Barths, an exquisite Caribbean island in the French West Indies.  

My first morning there, I ordered the pancakes for breakfast, and what I was served was unlike any other pancake I'd ever tasted.  The only way I knew how to describe what I was tasting was that it tasted as if the chefs had infused the batter with orange goodness--and I loved it!  Needless to say, I ordered pancakes everyday for the rest of my stay.

I don't indulge as often these days, but on the occasions that I do, I like to bring the same goodness to the table.  This recipe is a quick and simple tribute to special touches that can make all the difference--and create lasting foodie memories.

Happy Eating!

Blueberry Pancakes with Orange Essence

Ingredients:

Recipe for 1 batch of pancakes from your favorite pancake mix

1/2 cup blueberries

1/2 teaspoon orange blossom water

1/4 teaspoon vanilla extract

Butter

Confectioner's sugar for dusting 

Maple syrup for serving, optional

Method:

Preheat a griddle or large skillet to medium high heat.

Prepare pancake batter according to package instructions and add in the orange blossom water, vanilla and blueberries, being careful not to over mix the batter.  Allow the batter to stand for 1-2 minutes.

While the batter is resting, add butter to the preheated griddle and allow to melt and coat the surface evenly. (Cook's Note: this will give you deliciously crispy edges, while also adding flavor.)

Once the butter has melted, add the batter in 1/4 cup measures for each pancake.  Cook until golden brown on one side (about 2 minutes), then flip and cook until browned on the other side, about 1 additional minute.  Remove from the griddle, dust with confectioner's sugar, serve with maple syrup, if using, and enjoy!