Cheese-Studded Burgers

September 25, 2011 § Leave a comment

J:  Here at Nombudsman, we are always in pursuit of ways to put more cheese in everything, and in particular, it is one of our missions (…well, maybe just my mission) to see how many different ways we can incorporate cheese into a burger.  We presented our Inside-Out Burgers a couple weeks ago, and now we have a new creation: Cheese-Studded Burgers!

cheese EVERYWHERE

These may look like innocuous, regular burgers, but they have tons of tiny cheese cubes mixed into the patties, so you get little bursts of cheese every time you take a bite!  And, of course, we topped the burgers with yet more cheese before we devoured them.  I’m telling you, it’s a veritable cheese-ucopia.  We also used ground beef for these, at my urging, because it’s just so much heartier than ground turkey.  You can certainly use your choice of ground meat products — I’m sure this would be tasty with turkey, chicken, or even more exotic things like buffalo.  Let us know what you find works best for you!

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Rombauer Chocolate Cheescake

September 15, 2011 § Leave a comment

E: Pretty much every year for the last 3 or 4, I’ve used the same recipe for my birthday cake. It’s a newspaper recipe I got from some friends of mine, and really makes the most delicious chocolate cake I’ve ever had. I promise it will be on here some day. (We made one over the winter holidays last year as a New Year’s cake, but we didn’t get pictures of anything but the finished product.) But this year, I wanted to switch things up for my birthday. I wanted cheesecake. And so cheesecake we made!

delicious, smooth, and chocolate flavored!

I’ve baked this cheesecake at least twice before, and every time it manages to blow me away. This time we started pretty late at night and cut some corners with the crust, so as you’ll see it isn’t the finest nor the neatest crumb crust known to man. I’m convinced I’ve got the right method, because the last time I made one of these I got a perfectly neat, beautifully even crumb crust. So bear with me. And even if you overcook it a little and it cracks (ours did, though again last time we got it just right and it was perfect) it will still be absolutely delicious. If you are really worried about it you can always bake it bain marie style, though you certainly don’t have to. If you decide to do this, I certainly recommend pre-baking the crust to make sure it gets crispy.

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Beef Stroganoff

September 11, 2011 § Leave a comment

J: Beef stroganoff is a dish I remember having all the time as a kid.  The creamy sauce, studded with mushrooms and tender little beef morsels, and all ladled on top of noodles — what’s not to love? (I was as much of a pasta fiend when I was small as I am now — maybe more — so it certainly helped that to my 8-year-old mind, this was more a pasta dish than anything else.)

I haven’t had beef stroganoff in what seems like years, though, so recently when Erik took a weekend trip home to visit his parents, I decided that it would be the perfect time to try my own hand at the dish, since he’s not a huge fan of beef.  After sifting through tons of recipes on the internet (seriously — there are HUNDREDS of varieties of this!), I found one that seemed pretty tasty and straightforward, so with a few tweaks added from other recipes I’d come across, off I went.

not the prettiest dish, but darn tasty

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Chicken Tagine

September 6, 2011 § 2 Comments

E: So we bring you another recipe we tried out to make use of our new slow cooker. Let’s cut to the chase. Tagine is (in this case) a Moroccan dish named after the clay vessel in which it is cooked and served. If you don’t have a tagine (and really, who doesn’t have a genuine clay tagine these days? let’s be serious) then a slow cooker will serve you just as well.

a tasty bowl of North-African inspired goodness

This is really quite easy to make, and has some tasty spices. We changed some ingredients from the recipes we saw since we weren’t concerned about authenticity. Just about anything will do, so toss in what you have! We made it with chicken but you could use all sorts of meat and/or veggies.

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Jerk Salmon

September 2, 2011 § 1 Comment

E: The summer has pretty much rolled to a close here, though I can assure you it is still warm enough to impersonate July. But September has reached us with alarming alacrity. Joanna is back to school. My birthday is here. And I think it is about time for another tasty recipe. But first, a little reflection is in order.

We are getting close to a busy time of year for annual events. Both our birthdays, and the first year anniversary of the start of this blog, land in the next couple of months, and that’s along with Thanksgiving and the start of the winter holidays. It is weird to think of where I was a year ago, especially as it concerns this blog. Blogging is a good way to remind yourself of past successes and failures, but it is also a good way to learn stuff. With a couple disasters and a couple new techniques under my belt, I am definitely better than I was a year ago. I have learned something. But it isn’t a miraculous elixir, and I’m still frustrated that I’m not better than I am. I’ve decided on a new strategy of reading through things like the Joy of Cooking page by page to try to gain some more kitchen know-how. We’ll see how long I can keep that up. That said, I’ve found the experience so far rather therapeutic, even though it can be frustrating at times. So bear with us as our cooking adventures continue.

this salmon was such a jerk

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