Burger Bowls from Mennonite Girls Can Cook

I am such a recipe pincher today.  See David L.'s cranberry upside down cake. YUM. Scroll down tor the other recipes mentioned.

Cranberry Upside Down Cake (I have just the right big iron skillet in which to make this.  Now to find the frozen cranberries that I have buried in one of my freezers.)

10 to 12 servings

 CRANBERRY UPSIDE DOWN CAKE from David Lebovitz (with thanks.)

This cake can also be made in a regular 9-inch (23cm) cake pan, one that is fine to heat on the stovetop if you don’t have a cast iron skillet. (If you don’t have a regular cake pan that can be put over direct heat, such as a glass or ceramic mold, you can heat the butter and brown sugar in a saucepan and pour it into whatever pan you’re using.) Don’t use a springform pan as the topping will almost certainly leak.

If using frozen cranberries, no need to defrost them before using them. If you want to substitute other fruits, just arrange them in a pinwheel or haphazard design over the layer of brown sugar topping in place of the cranberries. If using slices of raw pineapple, sauté it first for a few minutes, until heated through.

Topping

4 tablespoons (55g/2 ounces) unsalted butter, cubed
3/4 cup (135g) packed light brown sugar
3 cups (280g/10 ounces) fresh or frozen cranberries

Batter

• 1 1/4 cup (175g) all-purpose flour
• 1/4 cup (50g) coarse cornmeal or polenta
• 1 1/2 teaspoon baking powder, preferably aluminum-free
• 1/4 teaspoon salt
• 1/2 cup (115g/4oz) unsalted butter, cubed, at room temperature
• 3/4 cup (150g) granulated sugar
• grated zest of one lemon
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (125ml) whole or lowfat milk, at room temperature

1. In a 9- to 10-inch (23-25cm) cast iron skillet, melt the 4 tablespoons of butter and the brown sugar together, stirring frequently, until the sugar is moistened and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside.

2. Preheat the oven to 350ºF (180ºC).

3. In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.

4. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed for 3 to 5 minutes, until very light and fluffy.

5. Reduce the speed of the mixer to medium and add the eggs one at a time, stopping the mixer to scrape down the sides. Mix in the vanilla extract.

6. At low speed, add half of the flour mixture, then the milk, then the remaining dry ingredients, mixing just enough so that they’re all combined. Do not overmix.

7. Distribute the cranberries in the prepared pan over the brown sugar mixture and shake the pan so they are in a relatively even layer. Spoon the batter over the cranberries in four mounds, then use a spatula to spread the batter evenly over the fruit.

8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from the oven, wait 10 minutes, then run a knife around the cake. Place a serving platter overturned on top of the cake in the skillet, then using oven mitts to cover your hands, flip the two over simultaneously, until the cake releases from the pan.

                  

Burger Bowls

This is such a great idea.  Although not original to me or to the Mennonite girls I just wanted to share this with you since Memorial Day is coming up Monday.  I have used their picture and recipe, with thanks. You might want to check out their daily blog.  They have good ideas.
Also, I am pinching another recipe and picture from Betty Rosbottom, my former cooking teacher.  She has a blog as well. I thought I could use this potato salad recipe because a friend of mine has a daughter getting married on a very low budget.  I have offered to help in several ways and food is one part of this offer.  I am doing five dishes for the reception and have been thinking about things that do not need heating or fussing over.  I will try this potato salad recipe to see if it will work with the ham and other dishes I am doing for her.

 Great Potato Salad for the Holiday Weekend

Potato Salad with Artichokes and Bacon

Dressing
3 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 tablespoons olive oil
1/3 cup chopped shallots

Potato Salad
2 pounds small (2-inch diameter preferably) red skin potatoes, scrubbed but not peeled
Kosher salt
6 slices smoked bacon (6 ounces) cut crosswise into 1/2 inch pieces
1 1/2 cups frozen artichoke hearts (about 6 ounces), defrosted and patted dry (See note.)
3 tablespoons chopped chives
3 tablespoons chopped dill
Freshly ground black pepper

1. In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil. Stir in the shallots. Set aside while you prepare the potato salad.

2. Bring a large saucepan of water to a boil and add 1 tablespoon salt and the potatoes. Cook until tender, but not mushy, about 12 minutes for small potatoes and 20 minutes or more for large ones. The potatoes should be tender when pierced with a sharp knife. Drain the potatoes in a colander and while still warm, but cool enough to handle, cut them into 3/4 inch cubes. Put the potatoes in a non-reactive serving bowl.

3. Place a medium skillet over medium heat. Add the bacon, and sauté, stirring often, until crisp and golden, 3 to 4 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Remove 2 tablespoons of the bacon drippings in the pan and pour them over the potatoes. Toss to coat well.

4. Halve the artichoke hearts lengthwise and pat them dry again with paper towels. Add them to the bowl with the potatoes. Whisk the dressing well and pour over the potatoes and artichokes. Gently stir in the chives, dill, and bacon. Season the potato salad with salt and pepper. (Potato salad can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 to 45 minutes before serving.) Serves 5 to 6.

Note: Trader Joe's sells 12-ounce bags of frozen artichokes. You'll need bout a half bag for this recipe and can freeze the rest.

Copyright Betty Rosbottom 2015

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Burger Bowls from Mennonite Girls Can Cook (blog)

•  1/2 pounds lean ground beef
• 1/4 cup finely chopped or grated sweet white onion
• 1 seeded and grated fresh jalapeno (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Montreal steak spice
• 1/2 tsp garlic powder
• 4 tbsp panko bread crumbs
• 4 tbsp BBQ sauce
• 4 strips bacon
• 1/2 cup thinly sliced mushrooms
• 1 cup peppers, chopped coarse
• 1/4 cup onion diced
• olive oil
• 8 slices cheese of your choice, Cheddar, provolone, jack or any others you like. (We used provolone as it really pairs nice with mushrooms)

1. Mix together burger with next 7 ingredients.
2. Shape into 4 large meat balls. 
3. Using a can or cup press down in the middle, forming a bowl shape with each meat ball. Pull can away and shape so the sides and bottom are all equal in depth of meat. 
4. Pre cook bacon just until it begins to sizzle. Remove and let cool. This is just to give it a bit of a head start. It will still be raw.
5. Wrap one piece of cooled bacon around each burger bowl. and secure with a tooth pick.
6. Add a small amount of olive oil to a fry pan and add mushrooms, peppers and onions. Saute until they are just beginning to get tender.
7. Lay one slice of cheese in the bottom of each burger shaped bowl. Top with sauteed veggies. 
8. Heat grill to 350º. Cook burger bowls for approximately 30-40 minutes or until bacon and burger is cooked. Because you do not flip these burgers make sure you check the burgers every 15 minutes to insure their is not an open flame beneath them, causing them to burn. You may want to move them to an indirect cooking spot on your grill of this is happening. 
9. Top with another piece of cheese for the last 10 minutes of grilling.