Dinner At The End Of The Road

This make-ahead meal is prompted by a fantastic 50% off glass sale in Santa Rosa, California. We hit the road at “zero-dark-thirty” (03:30am) to make the 8:00 am opening time. This was a one day, 4 hour sale, and when you are fused glass fanatics, being there when the doors open is important.

We made the mushroom burger mix, vinaigrette, and walnuts the day before; so all we had to do was sauté the burgers and assemble the salad. Good thing, because we are tired but happy shoppers.

Portabella and button mushrooms

Cooked Bhutan Rice

Red bell pepper, green onions, shallot, minced garlic and sautéed, pancetta

Sue and Meg’s Mushroom Burgers
Recipe developed by Sue & Meg For Saturday Night Specials  04/05/2014
Serves: 4
 
¼ lb. pancetta, ¼ inch dice
3 Tbsp. olive oil, divided
1 medium shallot, finely diced
2 cloves garlic, finely minced or grated
½ red bell pepper, ¼ inch dice
6 oz. Portabella mushrooms, chopped into ¼ - ½ inch pieces
8 oz. button mushrooms, chopped into ¼ - ½ inch pieces
2 cups cooked Bhutan rice, cooked in chicken broth (see note)
3 scallions, sliced (green and white)
2/3 cup flour
2 eggs, beaten
1 tsp. red pepper flakes (or to taste)
1 tsp. dried thyme

Add 1 teaspoon olive oil to a non-stick skillet and brown the pancetta.  When done, remove and reserve (resist eating). In the same skillet, add 2 teaspoons olive oil and lightly sauté the garlic and shallots until soft. Add the red bell pepper and sauté for about 2 minutes until crisp-tender. Remove from skillet and add to reserved pancetta.

Add 1 tablespoon of olive oil and mushrooms to pan. Cook over low heat, until mushrooms have released most of their moisture and have reduced in volume by about two-thirds.

In a large bowl, combine sautéed and remaining  ingredients and stir to combine. Cover and refrigerate for at least an hour or up to overnight.

In a large nonstick skillet heat remaining 1 tablespoon of olive oil to medium-low heat. Use a half cup to measure each patty. Place 4 burgers in the skillet and lightly flatten with spatula or fingers. Cook for about 3 minutes per side until lightly browned. Keep warm in oven while cooking the remaining 4 burgers.

Note: Bhutan rice is a “red” rice with a distinctive flavor and texture. We think brown rice could be substituted in this recipe. We substituted chicken broth for the water to cook the rice.

Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Source: Eating Well magazine March/April 2014
Serves 8: About 1 cup each

Vinaigrette
1 Tbsp. crumbled blue cheese
¼ cup extra-virgin olive oil
3 Tbsp. red-wine vinegar
1 Tbsp. Dijon mustard
¼ tsp. Salt
¼ tsp. freshly ground black pepper

Salad
1 Tbsp. extra-virgin olive oil
1 tsp. butter
1 cup walnuts
¼ tsp. salt
¼ tsp. freshly ground pepper
3 Tbsp. pure maple syrup
8 cups very thinly sliced red cabbage
2 scallions, thinly sliced
1/3 cup crumbled blue cheese

To prepare vinaigrette: Combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt, and pepper in a mini food processor or blender; process until creamy.

To prepare salad: Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they are still warm. Let stand until cool, about 5 minutes.

Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

To make ahead: Store glazed walnuts (Step 2) airtight for up to 1 day

 

 We found this wine on a “girls’ weekend” in February when we took a road trip to Minden, Nevada. The Tahoe Ridge Winery has a good selection of flavored vinegars and olive oils and a small wine tasting bar. The menu for their restaurant was very tempting, but we had other plans. After tasting several vinegars, olive oils and wines, Sue signed up for their wine club.  She also selected the bottles for her first case, which we brought home. This “Rat A Tat” was one of our favorites and Sue bought every last remaining bottle in their store room.    It is a California red blend that is heavy on the cherry and tobacco flavors.

 

Tahoe Ridge Rat A Tat, 2008

Our biased and unsolicited opinions:

According to Sue, Meg is a rice connoisseur. Any rice that you see in our blog is because Meg bought it and said, “Let’s try this sometime”.  So here we are trying Bhutan rice. The flavor is nutty and mild and it is slightly mahogany colored.  Meg made the rice the night before and cooked it in chicken stock.

The mushroom burgers had a creamy texture but some crunch from the red pepper and green onions. They would not hold up to cooking on a grill and are a bit delicate; so some care is needed when turning them. They are very rich and satisfying. You certainly don’t need a bun. Save the carbs for dessert.

The red cabbage was really sweet and was nicely complemented by the blue cheese vinaigrette. We may have put in more blue cheese than called for in the recipe, but we happily admit to being cheese heads. This slaw can go with everything we can think of. We loved it and had second helpings. 

We didn’t plan a dessert, but raided Sue’s freezer after dinner, and lo and behold, what did we find but some Haagen Dazs Sea Salt Caramel Gelato. Oh, poor us. No bowls necessary.

This gelato is worth scouring to the ends of the earth to find. It is unbelievably rich and silky smooth and, oh yes, there is a ribbon of salted caramel running through it. Sue first noticed it in the sample sizes . . . thank God she bought a pint! We only ate half though, and are saying, “You take it home. “ “No, you keep it.”  Pure, unadulterated pleasure.

Proof we didn't eat it all.  OMG!!