Lime Curd
I was leafing through epicurious, distraught that I couldn't remember which curd recipe I used to use... I think it's this one and am cut and pasting so that I don't forget... though, I usually do lime curd instead... now, if only I could remember which chocolate molten cake was the right one and which was the gross one... sigh.
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Preparation
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
Sunday, September 21, 2008
bulgur veggie burgers with lime mayonnaise
Gourmet | June 2008
by Andrea Albin
BULGUR VEGGIE BURGERS WITH LIME MAYONNAISE
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain- centric origins with wonderful texture and a hint of Middle Eastern spice.
Active time: 20 min Start to finish: 1 hr
Servings: Makes 4 servings
subscribe to Gourmet
Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
11/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Preparation
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.
Cooks' notes:
•Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
•Uncooked patties can be chilled, covered, up to 4 hours.
Nutritional Information
Per serving: 399 calories, 22 g fat (3 g saturated), 4 mg cholesterol, 768 mg sodium, 43 g carbohydrates, 10 g fiber, 12 g protein (nutritional analysis provided by Nutrition Data)
Gourmet | June 2008
by Andrea Albin
BULGUR VEGGIE BURGERS WITH LIME MAYONNAISE
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not. But these bulgur burgers don't try to hide their meatless nature and instead celebrate their grain- centric origins with wonderful texture and a hint of Middle Eastern spice.
Active time: 20 min Start to finish: 1 hr
Servings: Makes 4 servings
subscribe to Gourmet
Ingredients
1/2 cup chopped onion, divided
1 Tbsp olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
11/2 Tbsp soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread toasted
Equipment: a perforated grill sheet
Accompaniments: lettuce; sliced tomato
Preparation
Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (3 1/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil.
Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.
Cooks' notes:
•Burgers can be cooked on the stove. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook patties, carefully turning once, until golden brown, about 8 minutes total.
•Uncooked patties can be chilled, covered, up to 4 hours.
Nutritional Information
Per serving: 399 calories, 22 g fat (3 g saturated), 4 mg cholesterol, 768 mg sodium, 43 g carbohydrates, 10 g fiber, 12 g protein (nutritional analysis provided by Nutrition Data)
Tuesday, September 16, 2008
Subscribe to:
Posts (Atom)