Here’s another recipe from a recent project I did. These juicy lamb burgers are filled with feta cheese and flavored with red onion and herbs. If you make them, don’t skip the spicy cucumber relish. It adds a cooling crunch to the burgers, along with a pleasant dose of heat. If you’re not a lamb fan, these would be just as delicious made with beef.
Recipe: Feta-Stuffed Lamb Burgers with Spicy Cucumber Relish
Image courtesy of iVillage
I just developed a bunch of recipes for iVillage, and this is definitely one of my favorites. It tastes a bit like key lime pie, but instead of a crust has a crumbly streusel-like topping made from graham cracker crumbs, pecans, and butter. What’s nice about this pudding is that it’s thickened with both eggs and cornstarch, so while you get the richness from the yolks, the starch makes it stable enough that you don’t have to worry about scrambling them. It’s super easy–the hardest part is waiting for it to cool!
Recipe: Lime Pudding Cups with Graham Cracker Crumble
Image courtesy of iVillage
Photo from CHOW.com
We have a SodaStream machine, and I really love it. But lately, I’ve found their flavors a little lacking. I remembered developing this recipe for Blackberry Syrup while I was working at CHOW. I made a batch yesterday and it tastes just like summer. Just mixed with sparkling water, it makes a fabulously refreshing blackberry soda, and also is a really nice way to sweeten iced tea. I also made the egg cream-style soda that we developed the syrup for in the first place (pictured above)–delicious! (I retested my original claim that you can’t use milk for the egg cream because it will curdle–and it will. I bet half-and-half might be okay, though.)
Just a note–there’s nothing particularly healthy about this recipe (it has a cup and a half of sugar in it!), but it is all natural and homemade, which makes it reasonably healthful in my book!
Here’s a simple and sophisticated salad that takes just a few minutes to make–just perfect for a ridiculously hot summer day like this one. It was quite nice as is, though I could see experimenting with some shaved red onion, pine nuts, or olives. The only caveat is that you really need a mandoline or Japanese slicer to cut the squash and melon. It would be pretty hard with just a knife–though in a pinch, try a vegetable peeler. Make this one right before you serve it–it doesn’t benefit from sitting around.
Zucchini-Cantaloupe Salad with Feta and Mint
Juice of 1/2 lemon
About 1/4 teaspoon finely grated lemon zest
Pinch coarse salt
Freshly ground pepper
Extra-virgin olive oil
1 medium zucchini, end trimmed
1/4 small cantaloupe, seeded and peeled
A few ounces of good-quality sheep’s milk feta
Thinly sliced mint, for garnish
- To make the vinaigrette: In a small bowl, combine the lemon juice, zest, sugar, salt, and pepper. Whisk in a few tablespoons of olive oil; set aside.
- Using a mandoline or Japanese slicer, carefully slice the zucchini and melon lengthwise into a mixing bowl. Add the vinaigrette and gently toss to coat; toss in the mint. Transfer salad to a serving dish and top with feta and more black pepper and mint. Serve immediately.
Slab pie–genius! Huge, rectangular, and neat enough to be eaten out of hand. I made this for a neighbor’s Fourth of July potluck, and it was a hit. Surprisingly easy, too–the hardest part is rolling out the crust. I wish I’d remembered to take a decent photo of the finished pie–this iPhone pic will have to do…
This is not my invention, but one of Martha Stewart’s signatures. There are a few slab pies on their site. I pretty much followed this basic recipe in terms of ingredients, and followed the cooking instructions and did the cutouts on the top crust like in this one. But there are a few extra instructions to keep in mind: