Going Greek Burger and Salad

Going Greek Burger
1 to 1-1/2 lbs ground lamb
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1/4 tsp. black pepper
1 tsp. crushed oregano
1 tbsp. red wine vinegar
1/4 cup water
1 pkg. hamburger buns, your favorite variety
a handful of washed baby spinach leaves
1 sliced Campari tomato
a handful of pitted Kalamata olives
Tzatziki sauce

To begin, mix ground meat with seasonings, water, and red wine vinegar; form into patties.  We grilled our burgers on the pit, but feel free to cook them in a skillet if that's what you've got.  Cook them until no longer pink, but do not over cook them or they will dry out.  We heated our buns on the grill, too, but this is not necessary.  Top burgers with tomato slices, spinach leaves, tzatziki sauce, and olives, too, if you like.

Tzatziki Sauce
1 cup plain Greek yogurt
1/2 cup sour cream
1/2 of one large cucumber, seeded and grated
2 garlic cloves, minced
1 tbsp. olive oil
1-1/2 tsp. salt
1 tsp. Dill
cracked black pepper to taste

Combine all ingredients in a bowl.  Keep refrigerated until ready to serve.  Top burgers with a dollop of sauce or cut heated pita bread into wedges and serve as a dip.

Greek Salad
Tomatoes, rinsed and cut into quarters. (we used 6 Campari tomatoes, but have used Roma tomatoes in the past)
2-3 green onions, chopped
1 cucumber, seeded and diced
1/2 to 1 cup Kalamata olives, pitted
1 cup feta cheese, crumbled
2 tbsp. extra virgin olive oil
salt and black pepper to taste

Combine all ingredients in a salad bowl and serve.

Chocolate Cherry Trifle

Welcome followers, old and new, I have a yummy dessert for you!

Here's what you'll need

1 box chocolate cake mix, prepared as directed.  I used triple chocolate fudge cake mix
2 cans cherry pie filling, refrigerated

For Chocolate Mousse:
4 large egg yolks
1/4 cup sugar
2-1/2 cups heavy whipping cream
6 oz. (1-1/2 bars) Ghirardelli Semi-sweet Chocolate Baking Bars, bashed into bits

To begin, I prepared and baked the cake, according to directions, in a rectangle pan.

While that was baking I started on the chocolate mousse.  Begin by beating the four yolks in a small bowl on high speed until thick and lemon colored, about three minutes.  Gradually add sugar and beat for another minute or so.  Heat one cup of whipping cream in a sauce pan over medium heat just until hot (not boiling).  Gradually stream a little of the hot cream mixture into the egg yolk mixture to temper the eggs.  You don't want to add too much too fast or you might scramble the yolks, only pour about half the hot cream into the egg, mixing all the while.  Then, add the mixture back into the sauce pan with the remaining cream and continue to cook over low heat for about five minutes, stirring constantly, until mixture is blended and thickening.  Let cool for 10 minutes and add chocolate bits to the mixture.  Stir to melt and incorporate the chocolate.  Cover and refrigerate for about two hours, stirring once or twice within that time.  When chilled, beat remaining 1-1/2 cups whipping cream in a chilled medium sized bowl until stiff.  Gradually add 3/4 cup of the chocolate mixture to whipped cream and stir.  Gently fold in remaining whipping cream until blended.

Once cake is cooled, cut into bite-sized squares and layer about half of the squares into bottom of trifle bowl.  Cover cake squares with one can of cherry pie filling. Spoon half of the chocolate mousse over cherries.  Continue layering by covering mousse with remaining cake bites, the second can of cherry pie filling, and remainder of chocolate mouse.  I garnished the trifle with the chocolate crumbs that fell from cutting the cake into squares and a little whipping cream that I reserved, but you can get as creative as you wish...chocolate curls or shavings, pipettes of whipped cream.  You get the idea.

Sharing at Design by Gollum's Foodie Friday.  

Bon Ton's Bread Pudding

When I'm looking for great Creole and Cajun recipes, I often turn to Louisiana's newspapers.  This bread pudding recipe was found in New Orleans' own, Times Picayune.  If you search the Times Picayune and recipes, you will find a wealth of recipes on the web.  Without further ado~

The Bon Ton's Bread Pudding

1 loaf French bread

2 tablespoons vanilla

1 quart milk

3 tablespoons oleo (margarine) I used unsalted butter 

3 eggs

1 cup raisins, I used golden raisins

2 cups sugar

Soak bread in milk; crush with hands till well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour oleo in bottom of thick pan and bake till very firm. (NOTE: The original recipe has no baking time or temperature; readers say to bake it at 350 degrees for 1 hour.)

Let cool; then cube pudding and put in individual dessert dish; when ready to serve, add sauce and heat under broiler. Serve with whiskey sauce.

WHISKEY SAUCE

1 stick butter or oleo

1 cup sugar (I used brown sugar since I was using Rum)

1 egg

Whiskey to taste (or Rum-I used dark rum this go round)

(Note: Original recipe says "cream sugar." Mix the butter and sugar until creamy.) Cook sugar and butter in double boiler till very hot and well dissolved. Then add well-beaten egg and whip real fast so egg doesn't curdle. Let cool and add whiskey to taste.

recipe courtesy of the Times Picayune.

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Be Optimistic

Good Read

photo credit

If you are in the market for a new read, I suggest checking out Piper Maitland's, "Acquainted with the Night."  This was such a good book.  My only disappointment is that I'll have to wait 'til 2013 to read more about these addictive characters.  "Requiem for Daylight" arrives in 2013; I'm so looking forward to its arrival.  You may visit the author's blog by clicking here.

Bow-Tie Pasta with Ham & Peas

2 tbsp. butter
2 lugs olive oil
1 package cubed ham
1/2 an onion, chopped
2 cloves of garlic, minced
1 package bow tie pasta
1-1/2 cups frozen peas
1 cup whipping cream
1/2 cup grated Parmesan cheese
1 tbsp. dill weed, I used dried, but if you have fresh, chopped dill that'll do.
black pepper to taste

Begin boiling salted water for pasta; I used half of a package of bow-ties, but feel free to use other pasta shapes if you have them.  Cook pasta according to package directions.  Throw frozen peas in boiling water for last few minutes to thaw them out

Heat butter and olive oil in a medium sized skillet.  Chop onion & garlic while oil is heating.  Saute onion 'til translucent.  Add garlic & ham and continue cooking until ham begins to brown.  Add cream, dill, pepper, and cheese, stirring to incorporate all the ingredients.  Add pasta and peas at the end.  Mix well to coat.  Garnish with grated Parmesan, fresh dill, or both.

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School Daze

So it begins, folks.  School is back in session and this go 'round will have me in an actual elementary classroom doing observations and trying my hand at lessons.  I've got a lot to think about.  

From how I'm ever going to do it ...

...to how I'm going to dress.

It has all crossed my mind in the past few days.

Bebe and I have had a lovely break together.  I'll miss our lazy days.

“Lazy day?  Come anyway.”
Rhyme by Franchesca Bongcaron, Elk Grove Elementary School
Artwork by Joshua Kim, Carroll Elementary School

This student's artwork speaks to me.  Actually, it scolds me. ; )  I know, I know, "Go to school!"

I know I'll relish this weekend, these last peaceful moments before the whirlwind of information overload.  I hope you have a lovely time, too.

Happy Friday.