Hey everyone! This week we'll be making a grilled mushroom burger with a Canadian touch. I recommend using the portobello mushroom. It's big, juicy and full of flavour.
Ingredients - 2 Portobello mushrooms ( or another big mushroom) - 1 clove of garlic - Port Salut cheese ( or another type of creamy, subtle flavoured cheese ) - Fresh thyme - Avocado - Tomato - Red onion - Maple Syrup - Apple cider vinegar - Alfalfa sprout - Olive oil - Black Pepper - Coarse sea salt - Tomato ketchup - Hamburger bun Preparation Preheat your oven on 200 °C. Finely slice the clove of garlic. Remove the stems from the mushrooms. Mix garlic with 4 tbl spoons of olive oil. Put the mushrooms in a baking tray with the side of the stem facing up. Cover them with the oil-garlic mixture. Drizzle some maple syrup and vinegar over the mushrooms, scatter thyme leaves, add salt and pepper. Put the mushrooms in the oven, and depending on your oven it should take about 15-20 minutes to cook the mushrooms until they are done. Cut the hamburger bun in 2 equal parts. Cover the bottom part with alfalfa sprouts, add the mushroom, slices of cheese, ketchup, some avocado, red onion rings, a slice of tomato and the top part of the bun.
Maple Mushroom Mountain
Music This week's music is by Canadian singer-songwriter Feist. While being a solo artist she is also a member of the band Broken Social Scene. The song is How Come You Never Go There from her fourth album Metals.
Hey everyone, it's been some time since my last post, but we're back with a delicious vegetarian spin on a classic recipe: The Caesar salad with chicken. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. In my version of the dish, I replaced the croutons with crunchy ciabatta bread, and to add some more crunch I added Parmezan crisp.
Some of the ingredients
Ingredients - 1 egg - 1 clove of garlic - 1 tbs of lemonjuice - 1/2 tbs of mustard - 7 cl peanut oil - cayenne pepper - black pepper - salt - roman salad - 1 eschalot - Parmegiano Reggiano ( Parmezan cheese ) - ciabatta - Quorn filet ( or another type of meat replacement) - marinade ( olive oil, smoked paprika, cumin, salt, black pepper, oregano, cayenne pepper ) Preparation ( Caesar dressing ) Put the egg yolk in a bowl. ( we don't use the egg white ). Peel the garlic clove and cut it into small pieces. Add to the egg yolk. Now add the lemon juice and the mustard. Mix it with a whisk. Now gently add a little bit of the peanut oil while you keep whisking. You need to give the egg yolk some time to absorb the oil. If you add too much oil at once the emulsion will part. Keep adding the oil until you have a nice, smooth dressing. Add cayenne pepper, black pepper, salt and a tablespoon of grated Parmezan cheese. Let it cool in the fridge. Preparation ( Parmezan crisp ) Preheat the oven to 200 degrees Celcius. Put a piece of baking paper on a baking tray and make some circles with grated parmezan ( about 10 cm diameter ). Bake the cheese until golden brown, remove from oven and let them cool down. Preparation ( Caesar's Sandwich ) Put the ingredients for the marinade in a plastic bag, add the filet and let it marinade for at least 2 hours. Rip the leaves from the salad ( I used the small leaves at the center because they tend to be the most crunchy ), and wash under cool water. Cut a piece from the ciabatta, cover the top side with some olive oil and put under a grill until crispy. Heat up some olive oil in a pan and fry the Quorn filet. When the filet is done, cut it up in slices. Cut the ciabatta in half, add some salad leaves, and cover with the dressing. Now add the slices of fried filet and some slices of eschalot. Top with the parmezan crisp, and close with the other half of the ciabatta.
Caesar's Sandwich
Music A song by the " The King of Cool ". American singer, actor, comedian and allround cool cat Dean Martin. Born in America to Italian parents, he's a perfect match with the Caesar's Sandwich. See you next time and enjoy!
