| Burgers Worth Gobbling About |
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Cooking Trips with Annie
Chef Annie is not only the chef on the J&E
Riggin, but
she is also a food columnist and cooking instructor.
She writes a weekly food column for the largest
newspaper in Maine and has been seen on the Today
show cooking alongside Al Roker. Come and learn
from Annie's 25 years in the kitchen. You will make
creative, old world meals with fresh seasonal
ingredients. Help to prepare tasty breads in the early
morning sea air or prepare the days delicious hearty
meals all while enjoying the rugged scenery of the
Maine coast.
Join us for one of these six day cooking adventures.
June 8-10, 3 days, $595
June 19-24, 6 days, $950
September 18-23, 6 days, $950
Book one of these cooking trips and receive $100
or
more to the best gourmet and cooking shops in the
area!
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This is a simple mid-week meal or one easily jazzed
up for the weekend. There is a trick to making
turkey burgers because if you cook them just as you
would beef burgers, they end up being pretty dry.
The problem is even more noticeable when you are
looking to cut down on fat and using 93% fat free
turkey meat, which is predominantly white meat.
While turkey thigh meat does have more flavor, it
also has more fat and is not necessary in this
recipe. What keeps these burgers from being dry is
the moisture that you add by supplementing with
cheese, salsa, caramelized onions, Dijon mustard or
Worcestershire sauce, just to name a few
suggestions. Another thought is to press a pat of
herbed butter into the center of the burgers. Of
course you loose the fat advantage with that idea
and that’s why it’s not listed here. The Caramelized
Onions can be used as a garnish or mixed in with the
turkey meat at the beginning.
The Healthy French Fries recipe is a very versatile
one. These potatoes go just as well with burgers as
they do with grilled salmon or roast beef. To jazz
them up you could add dried herbs when you sprinkle
the salt and pepper. They also do well as a brunch
dish.
Warm hearts and full bellies, Chef Annie
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| Turkey Burgers |
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- 1.3 pounds ground turkey, 93% fat free
- 1/4 cup grated cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon fresh black pepper
- 4 sourdough buns
Preheat grill on medium low. With your hands,
combine the turkey and the cheese until well
incorporated. Divide into 4 equal amounts and
flatten into burger shapes. Sprinkle with salt and
pepper.
Grill the burgers for 7 to 9 minutes on one side, flip
and grill 7-9 minutes on the other side or until the
internal temperature reads 160º.
- Garnish:
- 1 yellow tomato (red is good too), sliced
- 2 romaine lettuce leaves, cleaned and torn into
large pieces
- Caramelized Onions:
- 1 tablespoon butter
- 2 large onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat the butter in a medium skillet over medium-
low heat. Add the onions and cook until they begin
to soften, stirring occasionally, about 15 minutes.
Add the salt and pepper; raise heat slightly, and
cook for another 10 minutes or until golden
brown.
Makes 4 burgers
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| Healthy French Fries |
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- 4-6 potatoes cleaned but skin on
- 3 tablespoons olive oil
- 1-teaspoon salt
- 1/2-teaspoon fresh black pepper
- 1-tablespoon salt for the boiling water
Preheat oven to 400º and place a roasting pan in the
oven. In a medium stockpot, bring salted water to a
boil. Meanwhile, cut the potatoes into wedges
lengthwise. You should have about 16 pieces for
each potato. Carefully place the potatoes into the
boiling water and cook until the water comes to a
boil again, about 4 minutes. Remove and strain the
water well. Toss gently with the oil and place on the
hot roasting pan in the oven. Sprinkle with salt and
pepper and cook for 35-45 minutes.
Serves 4-6
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| Orange & Cilantro Red Cabbage Slaw |
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This slaw is also good on top of the burgers with
mayonnaise and tomato.
- 6 cups red cabbage, shredded
- 1/3 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/4 cup cilantro, minced
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 cup extra virgin olive oil
Toss everything in a medium sized bowl and let
marinate for at least 1/2 hour.
Serves 4-6
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| Mixed Fruit Frozen Yogurt |
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This combination of fruit is a great mix, but if you
don’t happen to have all of these on hand, substitute
more of what you do have. This recipe derives from
one I found in Cook’s Illustrated several years ago,
the base recipe worked with many combinations of
fruit.
- 2 cups plain low-fat yogurt
- 1 cup fresh mango
- 1 cup fresh blueberries, or frozen
- 1 cup fresh raspberries, or frozen
- 1 cup bananas
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 teaspoons gelatin (unflavored)
Spoon yogurt into a fine sieve and place over a
bowl. Chill for 1 to 2 hours to let liquid drain. Mix
berries with 1/4-cup sugar and vanilla extract. Mush
the fruit with a potato masher and let macerate for 1
hour. Pour 1/4 cup of the milk into small bowl and
sprinkle gelatin over milk. Stir frequently until gelatin
dissolves, about 10 minutes. Meanwhile, heat
remaining 3/4-cup milk with remaining 1/2-cup sugar,
stirring until sugar is dissolved. Remove from heat
and add the gelatin mixture. Cool to room
temperature. Mix with yogurt and mixed fruit. Cool in
refrigerator until at least 40º. Pour into the chilled
canister for the ice cream machine and follow your
machine’s directions to churn until frozen. Can be
served soft or stored for up to 2 days in the freezer
before ice crystals start to form.
Serves 4-6; makes about 5 cups
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Photo Credits: Chef Annie-Frank M. Chillemi
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