August 21, 2012 at 7:12 am (Baking with Julia, Bread Baking, Dorie Greenspan, Holiday Baking, Tuesdays with Dorie)
Tags: Alton Brown, Baking with Julia, butter, Dorie Greenspan, Eggs, food processor, honey, Popover pan, Popovers, Tuesdays With Dorie
Oh, beautiful, delicious, airy, fluffy popovers! Where have you been all my life?!?
Not only had I never made a popover, until this recipe came up for Tuesdays with Dorie, I had never even tried one before. I can’t believe I have lived for 40-some years and never had the joy of tearing into one of these beauties before dinner this evening! I can promise you, it won’t be 40 more years before I make them again. It probably won’t be 4 days.
I must have been planning on making these at some point, because I have a popover pan. I think I got it with points from my bank the same time I got Baking with Julia. So it’s only fitting that I used the pan for the first time with Marion Cunningham’s recipe from BWJ.
I preheated the oven to 400°F, as that’s what several recipes I saw using popover pans called for. Based on some of the comments on the P&Q for this recipe, I buttered the pans really well with melted butter. (As a side note, my Chicago Metallic popover pans are nonstick, and I’ve found their nonstick pans to work really well with a minimum of greasing.) I filled the cups about 1/3 full and baked them for exactly 35 minutes.
They looked absolutely perfect when they came out of the oven. Dinner was on the table, so the popovers went right from the pans to a basket and onto the table.
I tore into one and was surprised and delighted by how open and airy the center was. They weren’t doughy or custardy in the middle, just a little less done than the crispy exteriors. I slathered the insides with butter and drizzled on some honey. They were absolutely delicious! Soft and crisp at the same time. Puffy, buttery, dripping with honey. I could have made a meal of them.
I’m glad I tried this recipe. And I’m glad to have a popover pan, wherever it came from. I only wish I had two pans so I could make a dozen of these at a time.
Our hosts this week are Paula of Vintage Kitchen Notes and Amy of Bake with Amy. Cruise on over to their blogs for the recipe and to see what they thought of these yummy popovers.
March 29, 2012 at 8:10 am (Recipes, Techniques)
Tags: Alton Brown, Beef, burger, cast iron griddle, Chuck, food processor, Good Eats, griddle pan, grinding your own hamburger, ground beef, hamburger, recipe, sirloin
If a picture is worth a thousand words, need I say more than this?
After watching an episode of Good Eats, I was convinced that I needed to buy a cast iron griddle and grind my own hamburger. And, boy, am I glad I did.
This, my friends, is the best hamburger you’ve ever tasted. Made right in your own kitchen. No pink slime; no mystery meat; and no seasonings other than Kosher salt.
The Perfect Burger (based on recipe by Alton Brown)
- 12 ounces chuck
- 12 ounces sirloin
- 3/4 teaspoon Kosher salt
- 4 hamburger buns
- freshly ground black pepper
- Lightly oil cast iron griddle. Preheat griddle over medium-high heat.
- Trim chuck of excess fat and cut into 1- to 2-inch cubes. Place chuck in food processor and pulse 10 times in 1-second intervals. Scrape meat into large bowl.
- Repeat with sirloin, adding to bowl with chuck after grinding.
- Add salt to meat and mix well with clean hands by lifting the meat from underneath and turning it over, being careful not to squish or compress meat.
- Shape meat into 5- to 5 1/2-ounce patties by forming into balls, tossing gently back and forth from hand to hand, then shaping each patty gently, again without pressing meat very much.
- Place patties on preheated griddle pan and cook for 4 minutes on each side for medium-rare or 5 minutes per side for medium, turning only once during cooking and resisting the urge to press down on the patties while they cook. (This is not a diner, and your name’s not Mel. Pressing the patties while they cook only serves to squish out all the delicious juiciness. Also, because the meat is freshly ground and not full of who-knows-what, the patties do not need to be cooked beyond medium.)
- While the patties are cooking, prepare hamburger buns by spreading the bottom bun with mayonnaise and topping with a bit of freshly cracked black pepper. The juices from the burger will mix with the mayo and pepper to make the most delicious “sauce” you can imagine.
- When the burgers are done cooking, place on buns, adorn with desired toppings, and enjoy.
Makes 4 burgers
The first time I made these, I didn’t add any toppings, as I wanted to taste them unadorned with just the mayo, pepper, and burger “sauce”. I can’t describe how good it was this way. Juicy, tender, and oh-so-meaty tasting.
I think what sets this recipe apart from any other burger I’ve tried is the “meatiness” of it. The freshly ground beef, the lack of overpowering seasonings, and the minimal toppings all let the meat flavor shine through.
Give it a try. It’s easier than you think to create the most flavorful, meaty burger you’ve ever had. But be warned: you may never be able to go back to store-bought ground beef again.