Classic Grilled Hamburger

Classic Grilled Hamburgers

The Size of the Matter:

“Welcome to King Burger where we can do it your way…. but don’t get crazy.” – Bon Qui Qui, Mad TV

There are a few conversations with my husband that I avoid like the plague. How much we spend on groceries towards the end of the month. Little white lights. And sliders. You see, when Adam has an opinion about something, be it good or bad, it is a strong one (I know I’ve mentioned this before but it bears repeating) and he has a tendency to get a bit windy, going on and on about it without coming up for air. You may inherently understand the money issue, as most couples tend to occasionally disagree on finances. You may even be able to comprehend his aversion to twinkle lights, since they’re notorious for getting all tangled with some lights that work, while some don’t. But the sliders thing, you ask? [Deep breath, Cheryl.] Here goes.

Well, my darling husband, a.k.a. The Shameless Carnivore, thinks that any self-respecting meat eater should never, ever, be seen eating a teeny, tiny version of the Great American Classic. I am exercising censorship since he and Gordon Ramsey have a great deal of vocabulary in common, but suffice it to say he has some rather “choice” words to paint a picture of how much he despises the Slider and the wretched who partake of them. Although he says that it’s “okay” for a girl to eat them because we’re the “weaker sex” [please don’t send any hate-mails. He’s really joking and just trying to get a rise out of me]. But for dudes? “Wimps!” he says vehemently (remember, I’m embracing the G rating, here). Then he fires off a zinger in rapid Italian that I’m sure is not something that I would want him to translate, considering the accompanying dismissive hand gesture. He switches to English and says, “I’m sorry, but if you’re gonna have a burger, then have a [bleeping] burger (overemphasizing the word to make it sound bigger). He continues his harangue. “Not some pathetic excuse for a grilled meat sandwich that’s on every (pause), single (another pause) restaurant menu like sliders. Please,” he says with his face all scrunched up in disgust, “be a man and order the real deal! [Bleep!]”

I told you he scorns the Slider. I, on the other hand, love the Slider. You all know about my possible, nay – probable, need to enter a 12-step program for my unhealthy infatuation with all things tiny, miniature or in a single serving, right? So, of course I love the slider! Although I try not to take the bait (and, yes, he’s baiting me) and trip on his Big Burger Supremacy Rant, my loyalty insists that I defend the excruciatingly twee Slider. I retort and squeal with delight, in an effort to sway the jury. “But they’re so cute! Little tiny baby burgers! Come on! How can you not like them?” To this, he’ll usually say, “That’s because you’re a girl, and y’all like that kind of [bleep!] A man wants to be able to wrap his hands around a big, fat, juicy burger, not be cuted to death with something you can eat in one bite.” Wow! Why didn’t you just say so in the first place, my little Neanderthal, and let the poor Slider alone?

You can probably imagine the conversation that took place when we decided to do this recipe for you. When discussing how we wanted to shoot and plate them, I threw all caution to the wind, piped up and gushed, “Let’s do them as sliders!”

Guess what he said.

When I finally did get him to agree to do one shot as sliders (“NOT the lead shot, no way!” he demanded), he made me promise to put a disclaimer on this post. That the “slider shot” was done under duress. And with a colorful vocal protest by the photographer.

Whatever.

Now, I know that burgers come in all shapes and sizes with a myriad of meat and flavor profiles, exotic twists and gourmet garnishes. And, as much as I love them all, sometimes all you want is a classic, straight up, salt and pepper patty. Moist and juicy, tastes like summer to me, hot off the grill hamburger. Period. Apparently, size does matter to, um, some folks, so, how big you make your burgers is totally up to you.

Classic Grilled Sliders

Classic Grilled Hamburgers

 

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Sandwiches

Serves: 4 to 6

Ingredients

• 2 pounds ground chuck
• 2 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper, plus more for the tops
• 2 tablespoons extra-virgin olive oil, plus more for drizzling

Instructions

1. In a large bowl, combine the beef, salt, ¾ teaspoon pepper and 2 tablespoons olive oil. Mix until just combined, being careful to not overwork the meat. Using a light hand, shape the patties. Make an indention in the top of each one; drizzle with a little more olive oil; and add a few grinds of pepper right on top.
2. Prepare a hot charcoal or gas grill. Grill the burgers for 4 to 5 minutes per side, depending on your degree of preferred doneness, flipping only once.
3. Let the burgers rest, covered with foil, for five minutes before serving to allow the juices to redistribute.

Notes

…from the Picture-Perfect kitchen:

Planning: Welcome to Burger U. Here are a few tips to help you make a better burger. Be gentle! The more you handle the meat, the tougher your burgers will be, so use a light hand when mixing. The indentation really is important to prevent your burger from doming and stay nice and flat. Flip the burgers only once and never, ever press down on them. Otherwise, you’ll press all those gorgeous juices right outta your burger and into your grill. That’s a bad thing. You can form the patties and refrigerate them for up to 6 hours. And, a tip from a chef friend: She says that keeping the patties cooled to the core will actually help them cook more evenly. So, keep the meat in the fridge until you’re ready to fire up the grill.
Product Purity: The old axiom that “fat equals flavor” really applies to your burger. I go with 80% or 85% lean ground chuck.
Presentation: For me, it’s all about the bun. And, I can’t stand a soggy one – so don’t leave the meat on too long before serving and eating. Set out platters of lettuce, slices of ripe tomatoes, thinly sliced red onions, pickle chips, ketchup, mustard and mayo for a build-it-yourself burger bar, one of my all-time favorite summer get-togethers.

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Bistro Burger with Caramelized Onions and Brie

Beer-Battered Onion Rings

Better than McDonald’s French Fries

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post Classic Grilled Hamburgers appeared first on Picture-Perfect Meals.

Blue Cheese Coleslaw

The Stock Pot: Sensational Sides – Blue Cheese Coleslaw

“I detest coleslaw. In fact, the whole raw cabbage thing doesn’t work for me. But your coleslaw is absolutely delicious. I think you just changed my mind.” –An e-mail from a catering client, who was, at first, adamant about not having coleslaw on his party menu – until I sent him a sample of this.

I have to admit, too, that in the past, I haven’t been the biggest fan of coleslaw because most of what you get out there is bland and, frankly, boring. So, I can understand why some folks just write it off before they even take a bite: perusing grocery deli cases, spying the shredded green mound with specks of carrots drowning in a milky pool of unseasoned, watered-down mayonnaise doesn’t help the case of this misunderstood cabbage salad. After tons of requests for another really good (and different) recipe for this barbecue essential from those who do love it, I went to work on one, keeping this in mind: with such robust and bold notes that come off the grill, a tame slaw won’t do at all. Cue blue cheese. This intensely-aromatic and insanely-flavored blue-veined cheese elevates the classic from a “ho-hum” side into a sizzling partner for your summer celebration.

Gorgeous color…crunchified bites… a rich and smooth dressing for a creamy mouthfeel with just the right amount of twang. This recipe makes a generous amount of dressing and you may not use all of it for the slaw. Keep any leftovers in the fridge – the dressing is a great dip for veggies or a tasty sandwich condiment!

The Stock Pot: Sensational Sides – Blue Cheese Coleslaw

 

Print

Prep time

10 mins

Total time

10 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Salads, Sides

Serves: 8

Ingredients

• 5 ounces blue cheese, crumbled and divided
• 1 cup mayonnaise
• 1 cup buttermilk
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon sugar
• 1 tablespoon champagne vinegar
• kosher salt and freshly ground black pepper
• 3 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 2 cups broccoli slaw mix

Instructions

1. In a bowl, combine 4 ounces of the cheese with the mayonnaise, buttermilk, garlic powder, onion powder, sugar and vinegar. Whisk to combine until smooth and season to taste with salt and pepper.
2. In a large bowl, combine the cabbages and broccoli slaw. Add the dressing – a little at a time – toss well and taste. Add as much dressing to coat all the slaw nicely – you may not use all the dressing – refrigerate any left over. Scatter with remaining blue cheese on top and serve.

Notes

…from the Picture-Perfect kitchen:

Planning: The slaw will keep for several days in the fridge but will become slightly less crunchy.
Product Purity: There are several different blue cheeses you can buy. Roquefort, the “king of cheese,” is my favorite – but it is a very pungent cheese. You can opt for the milder Maytag blue cheese, which is also delicious.
Presentation: The crumbled blue cheese garnish tells your guests what they’re about to savor in the slaw!

© 2013 Hutchstone, LLC. All rights reserved.

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You might also like: 

Baby Back Ribs with Homemade Barbecue Sauce

Old-Fashioned Potato Salad

Sweet Vinegar Coleslaw

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post The Stock Pot: Sensational Sides – Blue Cheese Coleslaw appeared first on Picture-Perfect Meals.

Old-Fashioned Potato Salad

The Stock Pot: Sensational Sides – Old-Fashioned Potato Salad

No picnic or backyard barbecue would be complete without good, old-fashioned potato salad. But the thought of having to skin all those potatoes is, um, unappealing (sorry). Well, never fear….red bliss is here. Often called boiling potatoes, these waxy tubers are a great choice for potato salad because they keep their wonderful, chunky texture as you stir everything together. And the best part? No need to peel these scarlet beauties. Just dice, boil, drain and mix…and you’ve got a heavenly side that’s the perfect compliment to any summer fare. Creamy, tangy, crunchy, delectable potato salad without having to pull out the vegetable peeler? Now, that’s bliss!

The Stock Pot: Sensational Sides – Old-Fashioned Potato Salad

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Salads, Sides

Serves: 8

Ingredients

• 5 pounds unpeeled red potatoes, scrubbed, rinsed and medium-diced
• kosher salt
• 1 tablespoon cider vinegar
• 1 tablespoon pickle juice
• 1 tablespoon extra-virgin olive oil
• 3 hard-boiled eggs, chopped
• 1 medium sweet onion, chopped
• ½ cup chopped celery
• ⅓ cup pickle relish
• one (2-ounce) jar diced pimentos (well-drained and patted dry)
• 1 teaspoon celery seed
• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 3 tablespoons chopped fresh dill
• freshly ground black pepper

Instructions

1. In a large pot, cover the potatoes by one inch with salted cold water and bring to a boil over medium heat. Cook until they’re easily pierced with a fork or skewer, about 20 to 25 minutes (make sure the potatoes are all cut about the same size so they will cook evenly). Drain well in a colander and transfer back to the pot or a large bowl.
2. Sprinkle the warm potatoes with the vinegar, pickle juice and olive oil; season with a little more salt. Gently fold in the eggs, onions, celery, pickle relish, pimentos, celery seed, mayonnaise, sour cream, Dijon and dill. Season to taste with salt and pepper.
3. Chill before serving.

Notes

…from the Picture-Perfect kitchen:

Planning: The secret to this scrumptious potato salad? Seasoning the potatoes with the vinegar, pickle juice, olive oil and salt while the potatoes are still warm to allow the flavors to really penetrate. The potato salad will keep, covered in the fridge for several days.
Product Purity: Just about every commercial brand of pickles or pickle relish contains high fructose corn syrup – so check your labels.
Presentation: I like to make extra hard-boiled eggs to slice for garnish on top (or on the side) along with some dill fronds.

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You might also like:

Carrot and Raisin Slaw with Pineapple and Pecans

Deviled Egg Salad Sandwich

Sweet Vinegar Coleslaw

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post The Stock Pot: Sensational Sides – Old-Fashioned Potato Salad appeared first on Picture-Perfect Meals.

The River
Photo by Cheryl

Reflections: Changes

I’ve been thinking a lot lately about change. Change of season. Change of address. Lifestyle changes. Age-related changes. Life-altering changes. So many times, change is seen as a bad thing, a really super scary event that most people fear. Well, because we’re basically creatures of habit and we don’t especially like it when our boats are rocked, turning our neatly-packaged, hospital corners world upside-down. Give us the familiar and we feel safe – even if “normal” is below average or unhealthy, destructive. Still, we need to feel secure.

Predictable is good, right? Or is it?

Are we laboring under a false pretense that is merely an illusion we create to convince ourselves that we need things to be just-so, in complete and total regimented order in order for us to successfully exist? Man, I’m getting deep here. I didn’t mean to, honestly, so if I seem pensive and edging towards sadness to you, dear reader, you would only be slightly correct. You see, there are people I care about and love who are going through immense changes right now. The life-altering, rug-pulled-out-from-under-you kind. Some good. Some not so good. And knowing me the way you must by now, standing by and watching people in pain and feeling helpless to do anything about their heartbreak other than offering my unwavering support and passing on the occasional word of (fingers-crossed) wisdom, I slipped up yesterday and wept. Big time. I wept for their hurt, the almost unbearable pained look on their faces, their frustration, their loneliness, their pending question marks. Then I stopped. Just like that. The internal faucet shut off the waterworks and I dabbed at my swollen eyes, took a deep, cleansing breath and let it out with great intent.

There. I. Was. Done. 

I walked to our wall of windows and studied our waterfall. After the barrage of daily intense severe weather and the deluge of rainmakers that has plagued us for weeks now, the waterfall was thunderous, burgeoning at its banks with intimidating force…very much like Niagara Falls. A living allegory of emotions running amok. But soon, I thought, maybe in four to six hours, the torrent will subside and the waterfall will return to its peaceful, tranquil-flowing meandering state, as if nothing had happened. I marveled at its constant state of evolution according to whatever impacts it. Its enviable adaptation for change. A smile slowly broke across my face, I nodded thinking, “Moving water never stagnates.”
 Someone once said that the only constant thing in life is change and it’s true. True and wise. Change is how we grow. How we learn. How we get better, stronger. We all need to stretch out of our comfort zone if we want to make the magic happen, which is why we have this poster on our studio wall. It’s inspiration served up daily.

Dear God, why should any of us settle? For anything? Why would you accept “good enough” when there is great in your future? Life is too short for mediocrity. We should always try to reach higher. Dream bigger. Picture it. Envision it. Really go for it. Challenge your way of thinking. Be proactive in your life. Don’t accept a “C” when you deserve an “A.” Call me Pollyanna, but I believe change is a good thing – obviously since Picture-Perfect Meals is about Changing the Way You Look at Food. But I’m also talking about the changes that we, as individuals, should embrace. Never stop striving. Never stop changing.

Too many times we stand aside
And let the waters slip away
Til what we put off ’til tomorrow
It has now become today
So don’t you sit upon the shoreline
And say you’re satisfied
Choose to chance the rapids
And dare to dance that tide.

–Lyrics from The River

Life is a schoolroom and we are all students. Personally, I plan to never stop learning. Join me?

Food for Thought

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post Reflections: Changes appeared first on Picture-Perfect Meals.

Strawberry Shortcakes

Strawberry Shortcakes

Flour on the Apron:

“Poetry is the synthesis of hyacinths and biscuits.” – Carl Sandburg

Family dinners were the center of our household life when I was growing up. Eating was more than just an essential; it was an event, a requisite, that everyone attended, dressed and washed, with no questions asked. The table was always beautifully set with fresh flowers, linen napkins and good china – and the television was never, ever on. As a little girl, I marveled at how calmly my mother prepared our meals, floating around the kitchen as if she were on skates, impeccably choreographing all the elements of the dinner to come together just as the biscuits were coming out of the oven. We always sat down to hot bread.

One day, when I was seven, my sister and I were playing with friends after church in the screened in porch and were put in charge of watching our wriggling two-year-old brother while Momma made biscuits for our roast beef dinner. Wearing a flour-dusted apron over her pretty Sunday dress, she poked her head out to check on the toddler. Her maternal instinct must have kicked in to pull her away mid-task. “Where’s the baby?” she asked with mild panic. She scanned the room, her dough-caked hands suspended above her waist, as if she were holding an invisible tray. The busted babysitters looked around sheepishly and incredulously. He was gone!

We kids had been so caught up with our game that we didn’t see him waddle out the back door to explore his newly enlarged world. Momma threw her hands in the air and screamed bloody murder. Everyone scrambled like wildfire around the yard, frantically searching for the missing child. Everyone except me. I couldn’t move. I was paralyzed with shame and with the sudden flood of consequence (the highway! the cars!) that might result from not keeping my promise. I heard them call and call for him with frightened, muffled voices as the search drew them farther from the house. If it hadn’t been for our stalwart dog, Crissy, they may never have found him.

Thinking he was in the middle of some marvelous new game, my little brother would hide when he heard his name. Crissy barked her alert of his location several streets over. Scooped up in his father’s arms, the escapee was unharmed and quite unhappy that his solo adventure was cut short.

Upon his safe return, I cried tears of joy and relief. I savored every bite of that delicious meal, including the extra biscuit that I slathered with butter and strawberry jam to celebrate the sweet ending. Years later, while sentimentally talking about family food memories, I asked my brother for his thoughts. He replied, his big blue eyes sparkling in the bright afternoon sunshine, slowly revealing his deeply-dimpled smile, “I always remember Momma had flour on the apron.”

How poetic.

For me, there are few desserts that can rival this classic. Warm, crumbly biscuits that greedily soak up the ruby red sweet fruit nectar, laced with creamy whipped cream. Perfection!

Strawberry Shortcakes with Sweet Whipped Cream

Strawberry Shortcakes

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Sweets and Desserts

Serves: 6

Ingredients

• For the strawberries:
• 6 cups ripe strawberries, hulled and sliced
• 4 to 6 tablespoons sugar (or more to taste depending on the sweetness of your fruit)
• 1 tablespoon orange juice
• For the shortcakes:
• 2-1/4 cups all-purpose flour, plus extra for rolling
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ cup sugar, plus more for sprinkling
• ¼ cup organic, non-hydrogenated vegetable shortening
• 3 tablespoons cold, unsalted butter, cut into small cubes
• 1 cup cold buttermilk
• 2 tablespoons cream or milk
• sweetened whipped cream, for serving (see link below for recipe)

Instructions

1. In a large bowl, combine the strawberries, sugar and orange juice; gently stir well. Allow to sit at room temperature until juicy, about 30 minutes. Meanwhile, preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Using your fingertips, pinch the shortening and the butter into the flour mixture until it is in small pieces, the size of baby peas. Still using your hands (or using a wooden spoon), mix in the buttermilk until all the flour has been incorporated and the dough just comes together. Dump the dough onto a floured surface, sprinkle the top of the dough with a little flour and gently knead the dough 5 or 6 times. Pat into a ¾-inch thick round and cut out as many biscuits as possible with a 3-inch cutter. Reroll scraps to cut out more biscuits. Place 2 inches apart on the prepared baking sheet. Brush the biscuits with a little cream and sprinkle over a little more sugar on each.
3. Bake until the biscuits are golden brown, about 15 to 20 minutes.
4. Split the warm biscuits in half with a serrated knife, place the shortcake bottoms on individual plates. Spoon over some berries, add a dollop of cream and cap with the shortcake top.

Notes

…from the Picture-Perfect kitchen:

Planning: If you don’t own a strawberry huller (and seriously, who does?), you can improvise with a plastic drinking straw, which is kind of fun actually. To remove the hull, push the straw through the bottom of the strawberry up through the leafy stem end and Ta-da! the straw will remove the core and the leafy top. Or just use the tip of your paring knife to hull the strawberries. If you accidentally overbeat your whipped cream, simply add in a little more cream and whisk in.
Product Purity: For an adult treat, replace the orange juice with Grand Marnier! Remember to use non-hydrogenated vegetable shortening for the biscuits. For the fluffiest sweet cream, choose heavy cream over whipping cream – and make sure it’s really cold before beating (I even chill my beaters).
Presentation: Allowing some of the juice to pool around the warm dessert makes it look so inviting. A little mint adds nice color to the plate, too–and there are so many beautiful varieties out there, like pineapple mint in the lead photo. For an elegant and sophisticated presentation, go the “deconstructed” route; serve the dessert parfait-style in a martini glass, spoon in some berries, top with some whipped cream and serve the biscuit on the side.

© 2013 Hutchstone, LLC. All rights reserved.

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Related Posts:

Homemade Whipped Cream

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Key Lime Pie Pavlovas

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Jumbleberry Cobbler

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post Strawberry Shortcakes appeared first on Picture-Perfect Meals.

Homemade Whipped Cream

Prep School: How to Make Whipped Cream

There’s nothing like a dollop of whipped cream to add a sweet finish to desserts and specialty drinks. But before you reach for the non-dairy frozen topping or the spray stuff in the cans, consider this: making whipped cream at home is easy (and so much tastier) – all it takes is a bowl and whisk (or a handheld mixer) to make it fresh in just a few minutes.

The secret of success:

Before you begin, make sure the cream is cold. Chill the bowl and beaters, too. Pop them in the refrigerator or freezer until ice-cold, then add the cream and whip.

In a deep mixing bowl, combine the following:

• 1 cup heavy cream
• 2 tablespoons sugar or confectioners’ sugar
• ½ teaspoon vanilla extract, optional

Using a handheld mixer on medium-high speed (or a whisk), beat until soft peaks form. Makes about 2 cups.

Can be made two hours before serving.

Different flavorings, like other extracts, spices or liqueurs can be added to the whipped cream as well.

To rescue overwhipped cream: (it will look curdled, grainy or broken), add an additional tablespoon or two of heavy cream and beat until it’s smooth again.

 You might also like: 

Fresh Fruit Tart with Lemon Curd

Strawberry Fool

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post Prep School: How to Make Whipped Cream appeared first on Picture-Perfect Meals.

Strawberry Fields Salad with Gorgonzola and Sweet and Spicy Rosemary Pecans

The Stock Pot: Sensational Sides – Strawberry Fields Salad with Gorgonzola and Sweet and Spicy Rosemary Pecans

There are a few precious weeks when locally-grown strawberries make their much-anticipated spring debut at the farmer’s market and I could practically live on them in that fleeting period. This incredible salad is one of my favorite ways to showcase their juicy sweetness. There’s just something so completely magical about the dynamite combination of ripe, juicy berries, pungent blue cheese, cool, crisp lettuces and spicy candied nuts all lightly cloaked in a deep, rich balsamic vinaigrette. To me, it’s salad perfection in a single bite. Oh, to have strawberry fields forever.

The Stock Pot: Sensational Sides – Strawberry Fields Salad with Gorgonzola and Sweet and Spicy Rosemary Pecans

 

Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Salads

Serves: 4 to 6

Ingredients

• For the Sweet and Spicy Rosemary Pecans:
• ½ cup pecan halves
• 2 tablespoons light brown sugar
• 1 tablespoon water
• kosher salt
• dash cayenne pepper
• ¼ teaspoon chopped fresh rosemary
• For the vinaigrette:
• 2 tablespoons chopped shallots
• ½ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 to 3 tablespoons honey
• kosher salt and freshly ground black pepper
• For the salad:
• 8 cups mixed salad greens, like mesclun, spinach, raddichio, sweet lettuces and arugula
• 1 pound ripe strawberries, hulled and sliced
• 4 ounces Gorgonzola, crumbled

Instructions

1. Make the pecans: Combine the pecans, brown sugar and water in a small sauté pan over medium heat. Season with a little salt and a dash of cayenne. Cook for several minutes until the sugar has melted and is a little syrupy and the nuts have toasted, stirring frequently. Stir in the rosemary and allow the nuts to cool. Coarsely chop and set aside.
2. In a small canning jar, combine all the vinaigrette ingredients; screw on the lid and shake vigorously to combine. Season to taste with salt and pepper. Set aside.
3. Toss the greens, strawberries and Gorgonzola in a large bowl; season with a little salt and pepper; shake the jar of dressing again and drizzle in as much of the dressing as you like; toss well. Sprinkle over the nuts and serve.

Notes

…from the Picture-Perfect kitchen:

Planning: Store any leftover vinaigrette in the refrigerator for several days. To prepare your strawberries, wash and dry them. Pull off the leaves; using the tip of your paring knife, cut a cone-shaped wedge around the top of the berry to remove the stem and core.
Product Purity: Named for a town outside Milan where this cow’s-milk cheese was originally made, Gorgonzola is a rich and creamy blue cheese – truly one of Italy’s great cheeses. Since pre-crumbled cheeses tend to be dry and bland, buy it in block form and crumble it right before serving for the freshest flavor.
Presentation: I always hold back a few of each of the ingredients to place on top of the salad so all the elements are visible. It just looks prettier!

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You might also like:

Caesar Salad

Mediterranean Pasta Salad with Olives and Feta

Strawberry Fool

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post The Stock Pot: Sensational Sides – Strawberry Fields Salad with Gorgonzola and Sweet and Spicy Rosemary Pecans appeared first on Picture-Perfect Meals.

Roasted Asparagus

The Stock Pot: Sensational Sides – Simple Roasted Asparagus

Although asparagus, a member of the lily family, is available year-round, its peak season lasts from February to June. Of the many ways to cook this beautiful springtime vegetable with its apple-green stalks and purple-tinged tips – steaming, boiling, grilling, microwaving – hands-down, my favorite method is roasting. A hot blast in the oven browns the tender spears ever so slightly, giving them a delicate hint of sweetness. Once you’ve cooked the asparagus in this simple manner, there are a myriad of ways to serve this classic side (see notes below for a few delicious ideas).

The Stock Pot: Sensational Sides – Simple Roasted Asparagus

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Sides, Vegetables

Serves: 4

Ingredients

• 1-1/2 pounds asparagus, trimmed
• 2 to 3 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• lemon wedges

Instructions

1. Preheat the oven to 425 degrees. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle over the olive oil and season with salt and pepper. Toss gently with your hands to evenly coat the spears. Cook, shaking the pan once or twice, until tender, about 10 to 15 minutes, depending on the thickness of the stalks.
2. Remove from the oven and squeeze lemon juice over the spears. Serve hot or warm.

Notes

…from the Picture-Perfect kitchen:

Planning: You can prepare asparagus ahead of time and refrigerate for a day or two. Gently heat through with a little butter or olive oil.
Product Purity: Look for plump spears with undamaged tips. To trim asparagus, bend the bottom of each spear – it will naturally snap off the woody part in the right place.
Presentation: Here are some serving ideas for cooked asparagus beyond a squeeze of citrus: Drizzle with a little melted browned butter or vinaigrette. Sprinkle over toasted breadcrumbs, minced hard-boiled eggs, cooked and crumbled bacon or chopped herbs. Wrap room temperature single spears in prosciutto. Or top with shavings of good Parmesan.

© 2013 Hutchstone, LLC.

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The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley

Ultimate Oven-Baked Potato

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Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post The Stock Pot: Sensational Sides – Simple Roasted Asparagus appeared first on Picture-Perfect Meals.

Bloody Mary Bar

Entertaining: Build a Bloody Mary Bar

Nothing says brunch more to me than a Bloody Mary (although a mimosa is a close, close second). And, the way I see it, nothing screams “Party!” more than a do-it-yourself Bloody Mary bar. Although my recipe for a Feisty Bloody Mary is killer in my humble opinion, everyone takes their salad cocktails differently. A Bloody Mary bar is the perfect solution for drinks for a crowd and lets your guests customize their spirited libations at will. Variety is indeed the spice of life and it’s also the key to generate buzz among your guests so they can mix up a Bloody Mary that they can truly call their own.

Here are some essentials and suggestions for setting up a build-it-yourself Bloody Mary Bar. Give your guests a glass of ice and let them tinker around to create their favorite version:

Liquor: Put out a selection of flavored and regular vodkas. Although good vodka is the basis for most Bloodies, you may want to offer your crowd other options, like gin or tequila.

Mixers: I prefer to stock straight-up tomato juice, but there are a lot of boutique-style mixers on the market that are really tasty. Choose one with quality (real) ingredients for the best flavor.

Garnishes and Add-Ins: Now comes the fun part! Provide your guests with an assortment of delicious nibbles and flavor extras for creating their ultimate party-in-a-glass.

• Lemon and lime wedges or coins
• Celery stalks
• Olives, stuffed and pitted options
• Radishes
• Cucumbers
• Pickle spears or gherkins
• Pepperoncini
• Celery salt, Old Bay seasoning or sea salt for those who want a flavored rim
• Spices, like cayenne pepper, paprika, chili powder and black pepper
• Horseradish
• Worcestershire sauce
• Steak sauce
• Hot sauce
• Bacon
• Pepperoni
• Beef jerky
• Boiled shrimp

The possibilities for your Bloody Mary bar are virtually endless! It’s a fun, creative twist on weekend entertaining – one that will make your next get-together unforgettable – and one that your guests will love!

You might also like:

Feisty Bloody Mary

Bloody Mary Gazpacho

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post Entertaining: Build a Bloody Mary Bar appeared first on Picture-Perfect Meals.

French Toast

The Stock Pot: Easy Breakfasts – French Toast

Cooks all over the world make this wonderful breakfast dish the same way: by dipping bread into a milk-egg mixture, then pan-frying until golden brown. In England, they call French toast “poor knights of Windsor.” The French call it “pain perdu” (lost bread), popularized in New Orleans kitchens as a way to reclaim day-old bread. Some call it “gypsy toast” or “eggy bread,” but whatever you call it, we can all agree on one thing – namely, that it’s absolutely delicious.

Make this Sunday morning classic breakfast anytime – it’s quick, unfussy and can be made with ingredients you most likely already have on hand.

The Stock Pot: Easy Breakfasts – French Toast

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Cheryl Beverage Barnes

Recipe type: Breakfast

Serves: 4

Ingredients

• 6 large eggs, room temperature
• 1-1/4 cups whole milk, half-and-half or a combination
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• pinch of kosher salt
• 8 thick slices hearty white sandwich bread, brioche or challah
• vegetable oil
• unsalted butter

Instructions

1. Preheat the oven to 250 degrees. Place a wire rack on a large rimmed baking sheet.
2. In a large shallow bowl, whisk together the eggs, milk or half-and-half, sugar, vanilla extract, cinnamon, nutmeg and salt. Soak the bread slices in the egg mixture, turning to evenly coat. Allow the bread to stand in the egg mixture until the slices have soaked up some of the egg mixture (but not soggy).
3. Heat a griddle over medium heat until hot. Add one tablespoon oil and butter to the pan and allow the butter to melt. Remove the bread from the egg mixture, allowing any excess to drip back into the bowl. Add the soaked bread and cook until the bottoms are golden brown, about 2 minutes. Gently flip over the slices and cook until the other side is golden brown, about 2 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue to fry the remaining soaked bread slices, adding more oil and butter to the pan as needed.

Notes

…from the Picture-Perfect kitchen:

Planning: Although most recipes call for stale bread, I prefer to make mine with fresh bread – it makes a more tender French toast.
Product Purity: Pure vanilla extract and freshly grated nutmeg are essential for the best flavor.
Presentation: Serve with warmed maple syrup, fresh fruit and preserves and sifted confectioners’ sugar.

© 2013 Hutchstone, LLC. All rights reserved.

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3.2.1596

You might also like:

Cinnamon Swirl Blueberry Muffins

Blueberry Buttermilk Pancakes

Enjoy our recipes? You’ll enjoy our cookbooks!

picture-perfect meals: Little Book of Appetizers $12.95

picture-perfect meals: Christmas Cookies and Confections $12.95

Content and photography © 2013 Hutchstone, LLC. All rights reserved.

The post The Stock Pot: Easy Breakfasts – French Toast appeared first on Picture-Perfect Meals.