i probably need to own this.

this is the best how-to-make-a-perfect-burger guide that i have yet to find. these are some great tips, courtesy of the globe’s Chris Nuttall-Smith, and i didn’t know about many of them before reading this. i’m now seriously considering going out to buy a meat grinder. happy bbq season!

Great burgers are simple. Anybody can make them. All you need is five basic rules and a piece of equipment that costs about the same as a decent toaster. So read on. And we’re willing to bet it’s the greatest hamburger of your life.

1. Great hamburgers don’t start with ground beef. They start with beef.

Nothing will make your burgers better, faster, than buying whole cuts of meat and grinding them at home. When you have your own grinder (a good standalone version costs less than $100; the $60 Kitchen Aid mixer attachment is also excellent) you can use tough, inexpensive and hugely flavoured cuts like flatiron or flank or even heart, and blend them with chuck or brisket. When you grind your own, you know what you’re getting: meat from just a couple of animals, as opposed to the scraps from thousands that can go into a single batch of industrially processed stuff. (And no pink slime, thanks.) Your chances of contracting e-coli are much, much lower with home-ground stuff than supermarket ground, in other words, so you can cook your burgers to medium with a little more confidence. (But be advised: Public-health types still insist that ground beef isn’t 100-per-cent safe until cooked to over 160 degrees.)

2. Embrace the fat

A fatty burger is a tasty, juicy burger. The ideal blend contains between 20- and 25-per-cent fat. Chuck typically has about that much, while leaner cuts like the flat end of a brisket or a well-trimmed heart can have a lot less. The best way to get it right is to tell your butcher what you’re looking for, or failing that, just eyeball it. And if you’re using only lean cuts, ask for a little extra fat that you can chop up and add to your mix.

3. Use more salt

It’s a truism that bears repeating: One of the greatest differences between home cooks and professional cooks is that professionals use a lot more salt. Use kosher salt or sea salt and apply it aggressively: Rain a fat-fingered pinch over either side of thinner patties, or if you’re mixing it into a bowlful of beef and you’re typically reticent with the stuff, put twice as much as usual and fry up a marble-sized ball to test. (Perfect salting doesn’t make beef taste salty; it makes it in-your-face beefy.) And if you’re the sort of person who gets all bothered by the instruction “use more salt,” relax, already. No one’s suggesting you should eat these every day.

4. Pack it gently

To form a patty, pick up a loose ball of beef and gently slap it on either side and around the edges until it’s slightly wider than your hamburger bun. Don’t over-compress it. And if you like a big burger, consider stacking two thinner patties rather than building one monstrous one. Thinner patties are easier to cook, and two patties means double the surface area, so you get twice as much of the crusty, caramelized sear. Pro tip: Weigh out your patties with a kitchen scale so they’re all equal; they’ll cook at the same speed that way.

5. Get it hot

If you’re cooking straight on a grill, start directly over medium-hot coals or gas (any hotter gets you flare-ups), sear on both sides, then move the patties off the heat and close the lid until they’re done. Even better, put a cast-iron pan directly on the barbecue over high heat, close the lid, let it heat to nearly smoking, then drop in your patties and close the lid again, opening only to flip your burgers. Barbecue + pan = crust-forming, high-heat sear and smoky barbecue taste.

check out this meticulous recreation of the final first class dinner by food blogger Paula Costa. it’s quite the last meal…….

First course: Canapés à l’amiral. This was one of two hors d’oeuvres served with prosecco. This one featured rostini topped with a creamy shrimp butter, poached shrimp and fish roe

First course: oysters à la russe, the second hors d’oeuvres. Freshly shucked oysters were topped with a tomato relish spiked with vodka, and horseradish. A friend of Costa’s heard about her project and donated a piece of an iceberg harvested from the Atlantic Ocean. It was used as part of the plating for the oysters à la russe.

Second course: consommé Olga. A clear beef, veal and vegetable broth served over raw scallops and julienned vegetables

Third course: poached salmon with mousseline sauce. A room-temperature dish featuring classic mousseline (like an airy, rich, dill-kissed hollandaise) over a cooled, court bouillon–poached filet of salmon.

Fourth course: vegetable marrow farci. The first entrée featured a hollowed-out vegetable marrow (a summer squash that’s related to zucchini and easily found at Asian supermarkets) stuffed with an aromatic mixture of herbs, onions, mushrooms and rice, then topped with Parmesan.

Fifth course: lamb with mint sauce, potatoes Anna and minted green pea timbales. This was the evening’s second entrée.

Sixth course: punch romaine. The boozy palate cleanser featured a prosecco and white wine slush sweetened with simple syrup.

Seventh course: roast squab on wilted cress. 

Eighth course: asparagus salad with champagne saffron vinaigrette. Costa stuck to tradition, serving the salad course after the roast (unlike in modern times, when the vegetables are served as a side).

Ninth course: pâté de foie gras. Here, spiced pork, veal, herbs and dried cherries surround a core of foie gras that’s served en croûte (i.e., baked in pastry with “chimneys” inserted to allow steam to escape)

Tenth course: chocolate-painted éclairs with French vanilla cream

Eleventh course: assorted fresh fruits and cheeses similar to those served on the Titanic. On the plate: four-year-old cheddar, Gorgonzola, Camembert, Roquefort and Edam. 

courtesy of torontolife.com

The evolution between eater and eaten might answer the long-held question about why humans live longer, healthier lives on traditional diets. As researchers work to unravel the complexities of the interactions of the foods we eat, try these combinations, the most powerful food synergies currently known to science.

TOMATOES AND AVOCADOS 

Tomatoes are rich in lycopene, a pigment-rich antioxidant known as a carotenoid, which reduces cancer risk and cardiovascular disease. Fats make carotenoids more bioavailable, a fact that makes a strong case for adding tomatoes to your guacamole. 

“This also has a Mediterranean cultural tie-in,” says registered dietitian Susan Bowerman of California Polytechnic State University. “The lycopene in tomato products such as pasta sauce is better absorbed when some fat (e.g., olive oil) is present than if the sauce were made fat free.” This may also explain why we love olive oil drizzled over fresh tomatoes. 

And when it comes to salads, don’t choose low-fat dressings. A recent Ohio State University study showed that salads eaten with full-fat dressings help with the absorption of another carotenoid called lutein, which is found in green leafy vegetables and has been shown to benefit vision. If you don’t like heavy salad dressing, sprinkle walnuts, pistachios, or grated cheese over your greens.

BLUEBERRIES AND GRAPES

“Eating a variety of fruit together provides more health benefits than eating one fruit alone,” says Bowerman. “Studies have shown that the antioxidant effects of consuming a combination of fruits are more than additive but synergistic.” 

In fact, a study published in the Journal of Nutrition by Rui Hai Liu, Ph.D., from Cornell University’s department of food science, looked at the antioxidant capacity of various fruits individually (apples, oranges, blueberries, grapes) versus the same amount of a mixture of fruits, and found that the mix had a greater antioxidant response. According to the study, this effect explains why “no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables.” 

The author also recommends eating five to 10 servings of a variety of fruits and vegetables daily to reduce disease risks, as opposed to relying on expensive dietary supplements for these compounds. “There are a huge number of compounds yet to be identified,” adds Jacobs. 

LEMON AND KALE

“Vitamin C helps make plant-based iron more absorbable,” says nutritionist Stacy Kennedy of the Dana Farber Cancer Institute. It actually converts much of the plant-based iron into a form that’s similar to what’s found in fish and red meats. (Iron carries oxygen to red blood cells, staving off muscle fatigue.) 

Kennedy suggests getting your vitamin C from citrus fruits, leafy green vegetables, strawberries, tomatoes, bell peppers, and broccoli, and getting plant-based iron from leeks, beet greens, kale, spinach, mustard greens, Swiss chard, and fortified cereals. 

So whether you’re sautéing dark greens or making a salad, be sure to include a squeeze of citrus. You’ll increase your immunity and muscle strength with more punch than by eating these foods separately.

RED MEAT AND ROSEMARY

Grilling over an open flame produces nasty carcinogens, but if you get a little more experimental with your spices, you can temper the cancer-causing effects of the charred flesh. 

The herb rosemary, which mixes well with all kinds of grilled foods and contains the antioxidants rosmarinic acid and carnosic acid, was recently shown in a Kansas State University study to lower the amount of the cancer-causing heterocyclic amines (or HCAs) that appear in the charred meat when you grill at temperatures of 375°F to 400°F. Why? It’s thought that the herb’s antioxidants literally soak up the meat’s dangerous free radicals.

EGGS AND CANTALOUPE

The most popular (and an awfully complete form of) breakfast protein works even better for you when you eat it with the good carbohydrates in your morning cantaloupe. 

According to Kennedy, a very basic food synergy is the concept of eating protein with foods that contain beneficial carbohydrates, which we need for energy. Protein, Kennedy reminds us, slows the absorption of glucose, or sugar, from carbohydrates. 

“This synergy helps by minimizing insulin and blood-sugar spikes, which are followed by a crash, zapping energy. High insulin levels are connected with inflammation, diabetes, cancer, and other diseases. By slowing the absorption of glucose, your body can better read the cues that you are full. This helps prevent everything from overeating to indigestion.” 

So cut as many bad carbs (i.e., anything white, starchy, and sugary) as you want. But when you eat healthful carbs (whole grains, fruit, vegetables), don’t eat them on their own.

source: men’s health

click pic for article.

Food scientists are shedding light on items loaded with toxins and chemicals–and simple swaps for a cleaner diet and supersized health.

Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they’re organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today’s food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what’s safe–or not–to eat. We asked them a simple question: “What foods do you avoid?” Their answers don’t necessarily make up a “banned foods” list. But reaching for the suggested alternatives might bring you better health–and peace of mind.

1. The Endocrinologist Won’t Eat: Canned Tomatoes

2. The Farmer Won’t Eat: Corn-Fed Beef

3. The Toxicologist Won’t Eat: Microwave Popcorn

4. The Farm Director Won’t Eat: Nonorganic Potatoes

5. The Fisheries Expert Won’t Eat: Farmed Salmon

6. The Cancer Researcher Won’t Drink: Milk Produced With Artificial Hormones

7. The Organic-Foods Expert Won’t Eat: Conventional Apples

for all the details, click here

and it was freakin’ delish! i had heard of the “pioneer woman”, but i never tried any of her recipes before. i randomly came across her recipe for PERFECT POT ROAST and decided to give it a go. 

so the recipe calls for “chuck roast” and i, having no clue what this is exactly, head over to my butcher and he ends up telling me to go with a big chunk of brisket. hmmm….ok, what the heck.

so i follow her recipe to a tee (except i actually keep it in the oven longer than she did because the more time the better for brisket) and it was so excellent. the jus that the meat braised in was so dang tasty that i froze it and plan on making more sauce or gravy with it in the future. i also followed her suggestion of not putting potatoes in there because she’s right, everything sort of ends up tasting the same when all the veggies are cooked in the pot so i made some mash instead.

a nice break from using a slow cooker with a fab result. 

p.s. the key to this recipe is the fresh herbs…a must have!

the hype is killing me. it’s like i’m hearing something about this place every damn day. apparently, it’s the best burger in the city. a lofty claim. i have yet to sample the product as its location is a pain in the ass to get to, but i think the time has come to make the journey. 

i read a little article today about their new location opening…kind of a surprising neighbourhood. click the pic of the delicious beef patty covered in melted cheese with fresh toppings and two grilled cheese buns for details….

An original recipe! Hooray! Ok, it may not be famous, but it’s mine and it is consistently delicious. This came about because every single time I went to make a sauce, I would scan about 6 different recipes and just improvise. Sometimes it worked, sometimes it was just MEH. The last time I had an awesome batch, I decided to write it down. So here you go:

Leah’s Famous Meat Sauce

-       1 sweet onion

-       couple cloves of garlic, chopped

-       1 carrot, shredded

-       olive oil

-       1 package of ground beef

-       2 cans san marzano whole peeled tomatoes (the BEST tomatoes out there)

-       1 can tomato paste

-       a dollop of red wine

-       salt

-       pepper

-       dried oregano

-       dried basil

-       bay leaf

-       thyme (I throw in a couple of fresh sprigs)

-       some chopped fresh basil

-       a dollop of marinated hot peppers (or however you like to add some heat)

-       some grated parm

Directions:

1.     sauté onions in olive oil on low heat until soft

2.     add garlic and carrots and season with salt and pep

3.     when mixture is soft and delicious, add beef

4.     when beef is brown, add 2 cans of tomatoes, tomato paste and all of the seasoning

5.     add more salt for good measure

6.     add wine and a bit of cheese

7.     let is cook for a couple of hours

click pic for details.

i was feeling kind of old school today and i had some ground beef kicking around so i made this recipe from my new jamie oliver cookbook! it’s easy, tasty, comforting and delicious. i’m fairly decent at improvising the kitchen, but i could never have turned boring old ground beef into something this delicious without my boy jamie.

i highly recommend this dish!

click here for the recipe :)

so about a month ago i posted a very yummy flank steak recipe. the other day, i go into rowe farms to pick up some more meat and the guy there tells me that the pre-marinated flank steak he has there is guaranteed to be amazing. “guaranteed?” i ask. and he nods his head…..so how could i not try it?

annnnnnnnnnnnd…..he was right. it kicked my other recipes’ ass.

so i go back the next day, gave him props and asked for the recipe. he gave it to me (which was amazing) but it’s a recipe for 5L of marinade…a bit extreme. here’s the recipe anyway and you can tailor it to the amount you need:

500ml rice vinegar

500ml oyster sauce

2L soy sauce

750ml mirin

200g garlic puree

300g ginger puree

200g honey

and i also learned to marinate it for 24 hours. i dare you to find a better recipe :)

protein style in n out burger!! mmmmmmmm

this might sound weird to some of you, but i’ve never made steak before. actually, i’ve only started eating it very recently. i’ve got my sights set on flank steak for my virgin grilling mission but when it comes to this cut, the marinade is everything. here’s the recipe i’m going to try courtesy of allrecipes.com:

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

when i stop and think about it, meat gives me the heebeegeebees. so sometimes i try not to think. but that ignorance actually takes effort and it continually rises to my consciousness. i gave up beef for 10 years … until i got pregnant and then it was a few months of burger madness. after i had my kid, i thought i would just go back to my non meat ways but it hasn’t been easy. my body likes meat. it does well with meat. however my complete and total detachment from where the neatly shrink-wrapped pink product i pick up at the grocery store comes from continues to bother me.

my friend zev has talked to me a lot about the paleo diet and about how our bodies are designed for meat and function best with a diet of predominantly meat and veg. i believe it. we’re addicted to sugar and starch and processed foods and i’m convinced it’s the root of the vast majority of illness today. but then i think about the animals. and their eyelashes.

my friend dana talked me about energy and about how the mistreatment of animals combined with their feelings of discomfort and fear and maybe terror might somehow get passed onto us if we ingest it. i believe it.

so what’s the solution here?

i don’t know.

but for me, for now, i’m eating beef that has been carefully sourced from small local farms where the animals are raised with care and then killed in a conscious, humane manner. a rowe farms just opened in my neighbourhood and i’ve been shopping there lately. i aiming to only eat grass fed beef as it contains more nutrients and typically, a grass-based ranch has fewer than 150 animals, and the owners can identify each animal by sight. their goal is to make sure all the animals are well fed and cared for and do not experience unnecessary stress at any time of their lives. 

zev also hooked me up with some links to other farms:

http://www.fieldsparrowfarms.ca/

http://www.whisperingmeadows.ca/

http://www.twincreeksfarm.ca/

http://www.grassrootsbeef.com/about_farm.html

http://www.eatwild.com/animals.html

i hope someone out there finds this helpful!