The July issue of Food & Wine includes a story on Spike Mendelsohn, whose Good Stuff Eatery in Washington, D.C. is a 15-minute drive from the White House, and whose menu features a heart-healthier Michelle Melt, "a turkey burger flavored with sauteed apple and celery."
What intrigue us most in the piece, however, are the recipes:
Michelle's Turkey Burgers with Lemon Mayonnaise
3 Tbsp. canola oil
1 onion, halved and thinly sliced
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
2 scallions, thinly sliced
1 small canned chipotle in adobo, minced
1 1/2 lbs. lean ground turkey breast
1 Tbsp. minced flat-leaf parsley
2 tsp. finely grated lemon zest
kosher salt and freshly ground black pepper
1/3 cup reduced-fat mayonnaise
1 1/2 tsp. fresh lemon juice
1/4 tsp. chopped thyme
4 whole-wheat hamburger buns, split and toasted
4 iceberg lettuce leaves
4 tomato slices
In a nonstick skillet, heat 1 Tbsp. of canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
Heat 1 Tbsp. of canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool.
Stir in the turkey, parsley, 1 tsp. of lemon zest, 2 tsp. of salt and 1/4 tsp. of pepper. Shape the mixture into four 1/2-inch-thick patties.
In the skillet, heat the remaining 1 Tbsp. canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 tsp. of lemon zest, the lemon juice and chopped thyme and season with salt and pepper.
Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Makes 4 servings.
White House Honey-Oat Muffins
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
3/4 tsp. salt
1/2 cup plus 2 Tbsp. honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
Preheat the oven to 375 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients. Mix until just combined.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Makes 12 servings.
Sunday, July 25, 2010
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About Me
- Christina Eng
- is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.
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- "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver
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- "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" by Fuchsia Dunlop
- "My China: A Feast for All the Senses" by Kylie Kwong
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