Sausage Burgers
Bird update: The robin family seems to have left their nest. Hopefully, everyone is safe and sound, just relocated. We’ll look forward to a new family next year.
Earlier this week, we were watching this Mark Bittman video that TiVo downloads from the New York Times. He talked about making pork and fennel burgers, like an Italian sausage burger. We happened to have a package of sweet Italian sausage meat from Chestnut Farms. The day before, we were discussing what we could do with it that was summery. Ta-da! Mark Bittman offered the perfect inspiration.
Howard was in charge of the burgers. I was in charge of the sides. Being the Side Salad Queen, I came up with an orzo salad with an Italian flair. I liked the surprise of the toasted pine nuts. I made the salad, so I knew they were there. Because their shape looked more or less like the orzo, I didn’t really notice them on the fork. But there was an unexpected burst of flavor as I ate.
The burgers were yummy, but we thought they would be improved by roasted or grilled peppers and onions. Tonight, to go with the leftover burgers we reheated, we topped the burgers with sauteed onions and roasted peppers. It hit the spot.
Confetti Orzo Salad
Serves 6
¾ cup dried orzo, cooked according to package directions and drained
½ cup roasted peppers, cut into slivered, not more than 1-inch long
¼ cup diced red onion
2 Tbsp capers
½ cup Kalamata olives, quartered from end to end
2 Tbsp toasted pine nuts
1 Tbsp finely chopped winter savory and oregano (or anything else you prefer)
Toss all the ingredients in a large bowl with Balsamic Dressing.
Balsamic Dressing
2 Tbsp balsamic vinegar
¼ cup olive oil
½ tsp Dijon mustard
Salt & pepper to taste
Whisk all the ingredients together until emulsified.
Sour Cherry Season
Howard found sour cherries at the Charlton Orchards tent at the Lexington Farmers Market this week. Time for our annual summer cherry tart. Yum!
Cherries and almonds go so well together that I usually make my tart with a crumbly topping with almonds and almond paste. I was out of almond paste and didn’t want to run to the store. Instead, I took inspiration from this post on cherries from Dorie Greenspan. I made a variation of her crumble topping, using pistachios and cardamom, as the Pierre Hermé tart pictured in her post.
Howard and I shared the work of pitting the cherries. I make a tart instead of a pie, so a quart of cherries will fill the shell adequately. We have a cherry pitter, but it seems like the pits never fit through the hole, so working with a knife goes much faster. Between the two of us, the job went quickly and companionably.
The evening was a little hot for baking, but it was worth heating up the kitchen for a little while.
Sour Cherry Pie with Pistachio and Cardamom Topping
Pastry for a 9-inch pastry shell
Pistachio and Cardamom Crumble Topping (see below)
2 cups pitted sour cherries (1 quart unpitted)
1½ Tbsp sugar
½ Tbsp instant tapioca
Roll out the pastry and place in a 9-inch tart pan with a removable bottom. I fold the overhang back into the pan and press to the sides to strengthen the shell. Prick the bottom of the crust with a fork and place in the freezer for 30 minutes.
Butter a piece of foil or parchment paper, and place, buttered side down, in the chilled shell. Fill the foil with beans or other pie weights. (I keep a large jar of dried white beans that I use as pie weights. Once they cool, I put them back in the jar and reuse them.)
Bake in a preheated 450F oven for 15 minutes. Remove the foil liner. Prick the bottom again if it has puffed up. Bake 10 more minutes without the foil, until lightly golden.
Reduce oven temperature to 375F.
Combine the cherries, sugar, tapioca, and ½ cup crumble topping. Fill the tart shell with the cherry mixture. Sprinkle the remaining crumble on top.
Bake for 30 minutes until topping is lightly brown and filling is bubbly.
Pistachio and Cardamom Crumble Topping
Adapted from Dorie Greenspan
- ½ c flour
- ½ tsp ground cardamom
- ¼ tsp salt
- ½ c packed light brown sugar
- 1/3 c sugar
- 7 Tbsp unsalted butter, at room temperature, cut into small pieces
- ½ c pistachios
In the food processor, pulse together all the ingredients except the pistachios until coarse crumbs form. Transfer to a bowl, and stir in the pistachios. You can make this a day or two ahead. Just put the topping in a covered container and store in the refrigerator.
Put all the ingredients, except the pistachios, in a food processor and pulse just until the mixture forms curds and clumps and holds together when pressed. Add the pistachios, pulse a couple of times and, if you’re not ready to make the crumble, turn the mixture out into a bowl, cover and chill until needed.
A Plateful of Happiness 