Archive for the 'sandwiches' Category

Babybel Cheeseburgers & Garlic Cheese Fries

Babybel Burgers Babybel Cheeseburgers & Garlic Cheese Fries

At the beginning of the year, my friend Jan and I started a series we called Gatherings, a monthly post based on a time we had extra people around our table, or in our backyard – there have been birthday parties (OK, a few birthday parties) and a big pot of meatballs, pecan waffles with wine smoothies and music-inspired cocktails. I was in Toronto on Monday-Tuesday and we got together to work on a project and as we sat on the hotel room beds, laptops and books and room service calamari and wings spread across both, Jan, who is far more on the ball than I, pointed out that we were due for a post in a couple days. Apparently it’s the last week of August.

gathering Babybel Cheeseburgers & Garlic Cheese Fries

(People in Tofino gathering for their annual Lantern Festival at the botanical gardens 2 weeks ago.)

So yesterday, Jan wrote about cousin camp – an annual summer thing where she has her nieces and nephews over for an epic three-day sleepover – brilliant idea, don’t you think? And because I’m not in a position to host my own cousin camp this weekend, I thought I’d share some burgers we fed friends back in early June – an idea my own cousin (Steve!) shared with me. Or shared on Facebook and I saw it. Whatevs. They made us all very happy.

Babybel burgers 2 Babybel Cheeseburgers & Garlic Cheese Fries

I thought these might come in handy if feeding people – or even just yourself – is a part of your long weekend plans. (If not, these might provide a reason to get a few pals together.) You take ground beef and shape a patty around a little wheel of Babybel cheese, then grill it. Brilliant, non? Babybel is such a smooth, creamy, melty cheese – it gets all gooey in the middle and lies in wait for you to release its ooze with your first bite. It’s an inside-out cheeseburger.

Screen Shot 2013 08 29 at 10.58.15 PM Babybel Cheeseburgers & Garlic Cheese Fries

You could, of course, use whatever secret blend of ground meat, breadcrumbs and spices you love to make your burgers out of; my preferred method is to handle ground beef or bison as little as possible, sprinkling it with salt and pepper and that’s about it. Until those Babybels came along and made everything better. Shape the meat around the cheese, sealing it in. That’s about it.

Babybel Burger Collage Babybel Cheeseburgers & Garlic Cheese Fries

Once the cheese is gooey in the middle, you know your burger is cooked through.

A delicious doneness test.

Garlic cheese fries 2 Babybel Cheeseburgers & Garlic Cheese Fries

Want fries with that? How about fries doused in garlic and Parmesan? Done.

Happy long weekend everyone! See you in September.

Garlicky Parmesan Fries

2 lb. russet potatoes, cut lengthwise into even sticks
¼ cup canola or olive oil (not extra-virgin)
salt and freshly ground black pepper
4 garlic cloves, crushed
¼ cup freshly grated Parmesan cheese

Preheat the oven to 400°F.

In a large bowl, toss the potatoes with half the oil and a sprinkle of salt and pepper. Arrange in a single layer on a heavy, rimmed baking sheet. Roast the potatoes, turning occasionally, for 20 minutes, or until pale golden and soft.

Whisk the garlic into the remaining oil. Remove the fries from the oven, drizzle with the garlicky oil, sprinkle with Parmesan and gently toss on the sheet to coat.

Turn the heat up to 450°F and bake for another 10 minutes, until golden and crisp. Serve immediately.

Serves 4-6.

button print gry20 Babybel Cheeseburgers & Garlic Cheese Fries

August 29 2013 | beef and sandwiches and veg | 11 Comments »

Butter Chicken Naan Pockets

butter chicken naan pockets 4 Butter Chicken Naan Pockets

Butter chicken and naan are totally gaga for each other, don’t you think? It’s tough to have one without the other. And so I wrapped butter chicken in naan dough, then baked it into a sort of butter chicken calzone. With or without cheese, it’s one of our new favourite things to eat around here.

butter chicken naan pockets Collage 1 Butter Chicken Naan Pockets

I originally wrote this recipe for the April issue of Parents Canada – streamlining it for print with the use of bottled sauce. You could, of course, use any butter chicken recipe you like, or even use takeout. Once cold, it will easily spoon into the middle of a circle of dough without running amok; you can then top it with a wee mound of grated cheese and seal the pocket to bake into a gooey pocket – I want to give them a go on the grill, and see if the added char will make them even more reminiscent of the smokey flavour naan gets from a traditional tandoori oven.

butter chicken naan pockets Collage 2 Butter Chicken Naan Pockets

Bonus: they happily go into lunchboxes (six days of school to go!) and are pretty perfect for picnicking, too.

Butter Chicken Naan Pockets

Naan dough:
1/2 cup warm water
2 tsp active dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp salt
1/4 cup canola oil
1/3 cup plain yogurt
1 large egg

Butter chicken filling:
canola or olive oil, for cooking
2 lb (1 kg) skinless, boneless chicken thighs, cut into 1-inch pieces
a jar of your favourite butter chicken sauce
1/4 cup chopped fresh cilantro (optional)
1/2-1 cup grated mozzarella (optional)

Start with the naan dough. In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy. If it doesn’t foam, the yeast is inactive; replace it with a fresh jar of yeast.

Stir in the flour, salt, canola oil, yogurt and egg, and stir until the dough comes together, then knead for a few minutes, until it’s soft, smooth and elastic. Cover with a tea towel and let rise until doubled in size; about an hour.

Meanwhile, heat a drizzle of oil in a large, heavy skillet set over medium-high heat. Cook the chicken for 7–8 minutes, until opaque and starting to brown. Add the butter chicken sauce and cilantro and simmer for 15–20 minutes, until the chicken is cooked through and the sauce has thickened. Let cool as you wait for dough to finish rising. It’s even better if it gets a chance to chill completely in the fridge.

Divide the dough into six pieces. On a lightly floured surface, roll out each piece into an 8-inch circle or oval. Pile a spoonful of butter chicken onto each circle, top with a bit of grated cheese and fold over, pinching the edges (you may have to fold the edge up over itself) to seal. Transfer to a parchmentlined baking sheet and cut a few slits on the top of each with a sharp knife. Preheat the oven to 400?F.

Bake for 20 minutes, until bubbly and golden. Makes 6 pockets.

pixel Butter Chicken Naan Pockets
button print gry20 Butter Chicken Naan Pockets

June 18 2013 | chicken & turkey and sandwiches | 9 Comments »

« Prev - Next »