It’s Finally Friday! It has been quite a week, a mixed bag of joy, sadness, illness of an elderly parent and very little sleep. Being the eternal optimist that I am keeps me on the path I choose and that is one of joy and faith, no matter what. In the midst of all of the hubbub, I managed to cook a good meal or two. No matter what, we always need to feed ourselves whole foods that nurture and sustain. For many years I have tried to eat a vegetarian diet, foregoing animal protein, only to feel horrible and less than at my optimal performance. It works for some, but not for all. I have learned to balance and put more emphasis on fruits and vegetables using meat as more of a side dish than the main course. In keeping with that, here is a truly delicious meal I prepared that Mr. T and Sky went crazy over.
I met the nicest guy in the deli of our local Harris Teeter who steered me toward a new cheese I had not tried that got the whole thing going! Then a trip to Uncle Don’s Local Market yielded some of the most gorgeous organic dragon kale that became a scrumptious Caesar salad. I hope you’ll enjoy this meal if you make it. I’d love to know how it turns out if you do!
Cambozola Burgers
Dragon Kale Caesar
Sliced Heirloom Tomatoes
Cabernet Sauvignon
Cambozola Burgers
I’m laughing at this photograph because it looks like a meal for the three little bears! The smallest patty is mine….probably only about 3 ounces of meat….I meant it when I said I use meat as a side dish!
1 pound grass fed ground beef
1 wedge Cambozola Cheese ( this is a blend of camembert and bleu that delivers a divine flavor to this dish!)
4 scallions finely chopped, green ends included
1 teaspoon Worcestershire sauce
1 teaspoon grey salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon Creole mustard
1 tablespoon olive oil
Place the beef in a large mixing bowl. Add one half of the wedge of cheese, about 1/3 cup and mix into the meat. Add the scallions and remaining ingredients up to the olive oil. Form four ounce patties. Heat the olive oil in a cast iron skillet or other skillet until it just begins to smoke a bit. Turn the heat to medium high, add the burger patties and cook for four minutes on each side. This will be a medium rare burger, juicy and delicious. If you desire more doneness, add one minute to each side.
Dragon Kale Caesar
1 bunch fresh, organic dragon kale, washed well, ribs removed and remaining leaves torn into a wooden salad bowl
Bread Crumb Topping:
1 cup fresh, whole bread crumbs, tossed with 2 teaspoons olive oil. Spread on a parchment lined sheet pan and bake at 350 for about five minutes, until golden and crunchy.
For the dressing:
juice of 2 small lemons
1 teaspoon capers
1 egg, coddled (I just barely soft boil the egg so that both the white and yolk are still liquid, yet the possibility of salmonella is gone. I also use organic eggs)
1 teaspoon anchovy paste
1 teaspoon Creole mustard
3 cloves garlic
1/4 cup extra virgin olive oil
2 tablespoons parmesan cheese
cracked black pepper
Place the first five ingredients into a food processor or blender. Pulse to blend, with the motor running, add the olive oil in a steady stream until the mixture begins to thicken. Add the parmesan cheese and pulse briefly to blend. Toss the kale with the dressing and sprinkle with cracked black pepper and sprinkle the toasted bread crumbs on top.
