Northwest NEWS

July 2, 2001

Home & Garden


Dining In

The perfect burger among other things
   Classic Bacon Cheeseburger
   6 slices bacon
   2 lbs. ground chuck
   Kosher salt
   Freshly ground black pepper
   6 thin slices extra-sharp Cheddar cheese
   6 hamburger buns
   6 slices ripe tomato
   Ketchup (optional)
   Mustard (optional)
   In a large saucepan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.
   Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4- inch thick). Season both sides of the burgers with salt and pepper. Grill over direct medium heat until the internal temperature reaches 160 degrees for medium, 8 to 10 minutes, turning halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over direct medium heat until lightly toasted.
   Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of bacon. Serve with ketchup and mustard on the side, if desired.
   Makes 6 servings.
   Best Ever Onion Rings
   3 large onions (about 9 to 11 oz. each, peeled and trimmed
   1 c. flour
   1 tsp. paprika
   3/4 tsp. salt
   1/4 tsp. pepper
   1 c. non-alcoholic or regular beer
   Vegetable oil
   Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Mix flour, paprika, salt and pepper in large bowl. Add beer, stirring with wire whip until foam is gone.
   Toss onion rings with batter and transfer to plate, letting excess drip off as you transfer.
   Heat 1 Tbsp. oil in large skillet (11 or 12-inch) over medium-high heat. Place about half the onion rings in single layer in heated skillet and cook until browned, turning once, about 1-1/2 minutes on each side.
   Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookies sheets, arranging in single layer.
   Bake at 425 degrees for 6 minutes or until crisp.
   Makes 6 servings.
   Crunchy Slaw
   4 c. Napa cabbage, cut crosswise in 1/2-inch strips
   1 c. finely shredded red cabbage
   3 scallions, white and green parts, cut in 1-inch pieces
   1 medium carrot, shredded
   1 large celery rib, thinly sliced
   1 medium green bell pepper, seeded and cut in thin strips
   1 large pineapple slice (canned or fresh), cored and cut in thin 1-inch strips
   1/4 c. non-fat yogurt
   1 Tbsp. low-fat mayonnaise
   2 Tbsp. rice vinegar
   1/4 tsp. dry mustard powder
   Salt and freshly ground black pepper, as desired
   Place Napa and red cabbages in large bowl. Cut scallions into fine strips and add to bowl. Add carrots, celery, bell pepper and pineapple.
   In small bowl, combine yogurt, mayonnaise, vinegar, mustard powder and salt. Add to vegetables and toss to combine. Season with salt and pepper.
   Cover bowl with plastic. Refrigerate 1 hour or overnight before serving.
   Makes 4 servings.
   Summer Fruit Kuchen
   Canola oil cooking spray
   1 c. unbleached all-purpose flour
   1 c. cake flour
   1/2 c. granulated sugar, plus 2 Tbsp.
   2 tsp. baking powder
   1/2 tsp. salt
   1 c. non-fat milk
   1 large egg
   1/3 c. canola oil
   1 tsp. vanilla extract
   2 lbs. fresh apricots (or fresh plums or peaches with skins removed)
   1/2 tsp. ground cinnamon
   1/4 tsp. ground nutmeg
   2 Tbsp. lemon juice
   1/4 c. confectioners' sugar for garnishing (optional)
   Set oven rack in middle. Preheat oven to 350 degrees. Generously coat jelly roll pan (15 1/2-inch x 10 1/2-inch) with cooking spray. Cut apricots in half (plum or peaches into eighths).
   In large bowl, combine flours, 1/2 c. sugar, baking powder and salt. In separate bowl, whisk milk with egg, oil and vanilla. Pour mixture into dry ingredients. Beat vigorously until batter is stiff and smooth, about 1 minute.
   Transfer to prepared pan and spread evenly. Reserving a 1-inch border of batter, arrange fruit in rows, (skin side down for apricots), placing fruit close together to cover batter. Combine remaining 2 Tbsp. sugar and spices in small bowl. Sprinkle evenly over fruit. Drizzle lemon juice on top. Cover cake loosely with piece of baking parchment or foil. Bake 15 minutes. Remove covering. Bake 20 minutes, until sides are brown and tooth pick inserted in center comes out clean. Fruit should be cooked and top bubbling.
   Remove from oven. Cool on rack until warm. Cut into 12 pieces. Serve warm or at room temperature, dusted with confectioners sugar, if desired.
   Makes 12 servings.
   Barbecued Pork Chops
   1/4 c. flour
   1 tsp. chile powder
   Salt and pepper to taste
   4 pork chops
   1 Tbsp. vegetable oil
   2 Tbsp. cider vinegar
   1 small onion, inced
   1 c. tomato sauce
   2 Tbsp. light brown sugar
   1 Tbsp. Dijon mustard
   2 Tbsp. Worchestershire sauce
   1 tsp. paprika
   1 tsp. ground cloves
   1. Combine flour, chili powder, salt and pepper in a large bag. Add pork chops, one at a time, and shake to evenly coat wiht flour mixture.
   2. Heat half the oil in a 6.4 qt. T-Fal Sensor 2 pressure cooker. Add two pork chops and brown well on both sides. Set aside. Repeat for other two chops. Set aside.
   3. add vinegar to pot and stir any browned bits on bottom of cooker. Add all remaining ingredients. Return pork chops to cooker, turning them over once to coat sauce mixture.
   4. Cover pressure cooker and bring to full pressure. Reduce heat and cook for 15 minutes. Release pressure.
   5. Place pork chops on serving plate and top with sauce.
   Risotto with asparagus and peas
   1 small onion, diced
   2 Tbsp. butter
   1 c. Arborio rice
   1/3 c. dry white wine
   2 c. chicken stock
   6-7 slender asparagus spears
   1/2 c. grated Parmesan cheese
   2 Tbsp. fresh flat leaf parsley, minced
   Salt and pepper to taste.
   1. Melt butter in a 6.4 qt. T-Fal Sensor and add onion. Cook and stir over medium heat, about 2 minutes or until onion is translucent. Add rice, stir well to coat and cook 2 minutes. Slowly pour in wine and cook until it is evaporated
   2. Add chicken stock. Cover pressure cooker and bring to full pressure. Reduce heat and cook for 8 minutes. Remove cooker from heat and let pressure come down naturally.
   3. Meanwhile, trim tough ends form asparagus and cut in bias into 1/2 inch pieces.
   4. Open pressure cooker and add asparagus, peas, Parmesan and parsley. Add slat and pepper to taste.
   Stir and serve hot.
   Makes 4 servings.