Best Ever Elk Burgers for the 4th of July

My book club (aka salon) is reading Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser this month. If you are familiar with the book you know that it reports an inside look at the history of fast food, the suppliers, the economics of keeping the food inexpensive and the politics of food safety, or lack thereof. I haven't eaten fast food in years...after this book I never will again. Google Books description in part reads:

"Eric Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. He hangs out with the teenagers who make the restaurants run and communes with those unlucky enough to hold America's most dangerous job -- meatpacker. He travels to Las Vegas for a giddily surreal franchisers' convention where Mikhail Gorbachev delivers the keynote address. He even ventures to England and Germany to clock the rate at which those countries are becoming fast food nations.
Along the way, Schlosser unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization -- a phenomenon launched by fast food.
FAST FOOD NATION is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats."

elk patty

The book supports my belief that eating organic, locally grown food is the best way to promote health, community, safety and economic policy. You won't want to eat low-cost supermarket beef again after reading the book...if you are fortunate enough to be able to purchase grass fed beef...please do so.  Since I spend most of my time in Taos, New Mexico these days, I am also able to easily find beef alternatives such as bison and elk. These choices are purported to be leaner than commercially grown beef with less cholesterol and the animals are treated humanely throughout their lives. My family likes the taste better than beef, and I like the fact that, with each purchase, I am supporting small, local ranchers. 

Today I am sharing my recipe for elk burgers. Due to the lower fat content, I add a bit of minced white onions to add some moisture. I also cook to medium rare. Please do go any further than "medium" when cooking...they will dry out too much with additional heat. Maybe give elk a try for the 4th of July?

Best Ever Elk Burgers
(makes 4)

1 lb ground elk
1/2 cup minced white onions
sea salt
black pepper
extra virgin olive oil (for grill)
4 whole wheat or sourdough hamburger buns
butter or olive oil
your favorite hamburger toppings i.e.
crisp lettuce leaves
sliced red onion
mayo
ketchup
mustard
cheddar cheese, if desired

Combine elk and minced onions in a small bowl. Form meat into four patties. Using your thumb, make a depression in the center of each patty. (This will help prevent shrinkage) Generously season each patty with salt and pepper. Set aside

Prepare coals if using an outdoor grill or heat grill pan until hot. Grease grate or grill pan with olive oil. Grill burgers 3 1/2 to 4 minutes per side. You want medium rare or medium...cooking any longer will result in dry, tough meat. If using cheese, add during the last minute of cooking to allow melting. Remove from heat and allow to rest for a few minutes.

Butter or olive oil insides of each bun. Grill for one minute being careful to not let burn.

Add elk patties to buns and add your favorite toppings. Serve immediately

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating the 4th of July. Do you have a favorite 4th of July recipe? Or, if you are not from the state, a favorite summer picnic recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Red Beet Hummus Recipe with Lemony Yogurt
The Heritage Cook: Tangy Caprese Salad with Pickled Cherries (Gluten-Free)
Creative Culinary: July 4th Red, White and Blue Patriotic Poke Cake
Weelicious: Blue Corn Chip Crusted Fish Sticks with Red Pepper Coulis
The Lemon Bowl: 3 Steps to Perfectly Cooked Sweet Corn
Bacon and Souffle: Red, White and Blue Bark
Healthy Eats: 5 Frozen Treats for a Sweet Fourth
Taste with the Eyes: Dessert for the 4th of July: Elderflower Berry Pavlova
Napa Farmhouse 1885: Best Ever Elk Burgers For The 4th of July
Red or Green: Roasted Sweet Pepper Salad
Elephants and the Coconut Trees: Heirloom Tomato Pie
In Jennie's Kitchen: Summer Raspberry Sorbet
Homemade Delish: 4th of July Cheesecake
FN Dish: Portable Picks to Make and Take on July 4th

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Slow-Cooker New Mexican Vegetable Chowder

This is my favorite vegetable soup. Ten minutes of prep in the morning, effortless slow cooking all day in a crockpot, five minutes of finishing and dinner is served. A few cups of the soup are pureed in a blender and then stirred back into the soup resulting in a thick "creamy" chowder without the addition of milk or cream. Best of all, the vegetables I used are just a guideline. Swap out whatever is in season. Just keep the sweet potato for richness.

You may have noticed that I rarely peel vegetables in my recipes. So many nutrients are missed this way, along with the fiber. In all honestly, I like potato skins better than potatoes. So the only vegetable I peel in the chowder is the celery. Even easier when prepping on a busy morning.

This soup is a riff of a recipe from Bon Appetit Magazine that I have been using since 1994! I adjusted to make it work in a crockpot and, of course, added New Mexican green chile because..well..why not? My slow cooker is a million years old, so not very big. This recipe fits perfectly in my machine. If you have a larger version by all means double or triple the recipe. It freezes like a dream. Just don't add the spinach to the batch you want to freeze.  Add it during the last five minutes when reheating. The fresh flavor it adds to the soup is the perfect finishing touch.  Oh...speaking of finishing touches. Use a big, bold, spicy olive oil for finishing as it will really set off the smoothness of the chowder. Happy Fall!

Slow-Cooker New Mexican Vegetable Chowder
(serves 6-8)

2 tablespoons extra virgin olive oil, plus extra for drizzling
1 white onion, chopped
3 celery stalks, chopped
1 clove garlic, minced
1 medium sweet potato, cut into 1 inch pieces
2 carrots cut into 1 inch pieces
1/2 head broccoli, separated into florets (cut larger ones in half)
1 10 oz package, organic frozen corn (or fresh in season)
1 fresh New Mexican chile, chopped
6 cups organic vegetable broth (homemade or boxed) 
1 bay leaf
1 teaspoon cayenne pepper
1 tablespoon dried Italian parsley (or 2 tablespoons fresh, chopped)
4 handfuls baby spinach leaves
sea salt
black pepper

Heat medium sized skillet over high heat. Add olive oil, onion and celery. Saute for 4 minutes or until vegetables are soft. Add then garlic and saute another minute.

Pour onion mixture into the bowl of a crockpot. Add next 5 ingredients and broth. Stir in bay leaf, cayenne pepper, parsley and 1 teaspoon each salt and pepper. 

Cover crockpot and set to High. Cook for 6-8 hours or until vegetables are soft. Remove 3 cups soup and puree in a blender. Add the puree to remaining soup, along with the spinach. Stir and allow to sit for 5 minutes uncovered. (Turn crockpot off).  Adjust seasonings if necessary and serve immediately in large bowls with an excellent extra virgin olive oil drizzled over the top.

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It is "Slow-Cooker" week at Food Network's Fall Fest roundup. Do you have a favorite slow-cooker recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Moroccan Lamb Chili with Chickpeas, Sweet Potatoes and Kale
The Lemon Bowl: Slow Cooker Chicken and Vegetables with Cinnamon and Garlic
Jeanette's Healthy Living: Slow Cooker Chicken Vegetable Stew with Rosemary, Thyme and Sage
Big Girls, Small Kitchen: Slow Cooker Cassoulet
Devour: Slow-Cooked Meals from Breakfast through Dessert
Napa Farmhouse 1885: Slow-Cooker New Mexican Vegetable Chowder
Red or Green: Slow Cooker Red Beans, Vegetables & Rice
The Cultural Dish: Slow-Cooker Beef Stew
Domesticate Me: Slow Cooker Apple Pie Oatmeal (Vegan and Gluten-Free)
Taste with the Eyes: Elegant Braised Leeks
FN Dish: 6 Desserts to Cook Low and Slow

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Heirloom Tomatoes & Two Rice Salad

photo from the Napa Register

On Sunday, August 24th at 3:20 am, a very large (6.0) earthquake struck the Napa Valley of California with most of the damage occurring in the old, historic part of town. I am heartbroken to see the images of some of my favorite buildings "red tagged" and literally shaken off their foundations with roofs collapsed, walls crumbled and windows blown out. My facebook feed is filled with photos of my friends' homes and businesses and wineries in shambles. Picture the interior of your house. Now imagine someone picking it up, shaking it like mad, and then setting it back down. Everything fallen off the walls, dropped out of cupboards, broken glass and plates and heirlooms everywhere. No power...gas off because of the potential for leaks, no running water. That was downtown Napa this weekend.  But Napans are strong and resilient. My heart was full hearing all the stories of neighbors helping neighbors. I am so happy to report that Napa Farmhouse 1885 is doing just fine...so, if you want to help, visit Napa...eat...drink some wine...shop. Enjoy. (and if you can't visit, shop a website from a Napa store or winery.) #Napa Strong!

Now, on to the food! It is Labor Day weekend. (Where did the summer go?) I love the combination of these two salads. Perfect in-season August tomatoes with garlic and a handful of fresh herbs paired with a tangy, lemony wild rice and sprouted brown rice salad full of edamame, cashews and more herbs. This dish is hearty enough to serve as a main course but is delicious with grilled chicken, steak or fish. Added bonus the salad stays fresh for a couple of days so the leftovers make a wonderful lunch.  Have a happy and restful Labor Day everyone..especially Napans!

Heirloom Tomatoes & Two Rice Salad
(serves 10)

Heirloom Tomato Salad
2 cloves garlic, peeled and coarsely chopped
coarse sea salt
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
freshly ground black pepper
2 pints yellow and red cherry tomatoes, cut in half
1/4 cup basil, torn
1/4 cup Italian parsley, chopped

Using the flat side of a chef's knife, smash the garlic. Add a large pinch of sea salt and continue smashing until a paste forms. Scrape the garlic paste into a medium sized bowl. Whisk in the olive oil, vinegar and mustard. Add a Tsp pepper. Stir in the tomatoes and allow to marinate at room temperature for 1 hour. Add the herbs and stir. Taste and adjust seasonings if necessary.

Two Rice Salad
3 cups vegetable broth or water
(1 Tsp sea salt if using water)
1 cup wild rice
3 cups water
2 cups organic sprouted brown rice*
1/2 cup extra virgin olive oil
1/4 fresh Meyer lemon juice
1 Tbsp Meyer lemon zest1 Tbsp tamari soy sauce
3/4 cup green onions, chopped
1 cup edamame fresh or frozen. (if frozen, allow to thaw and follow package directions)
1/4 cup chopped basil
1/4 cup chopped mint
1/8 cup chopped dill
1/2 cup toasted whole seasoned cashews (I bought a
sea salt
black pepper

Wash uncooked wild rice. Place broth or water in a heavy saucepan and, if using water, add 1 Tsp kosher salt. Bring to a boil. Add wild rice and bring back to a boil. Reduce heat and simmer, covered, 50-60 minutes or just until kernels puff open. Uncover and fluff with a fork. Replace the cover and set aside (off heat) until ready to use in the recipe.

Combine brown rice and water in a large saucepan.  Bring to a boil, reduce heat to medium and cook for 5 minutes.  Reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated.  Fluff with fork and transfer to a large bowl.  Allow to cool. Set aside.

In the bottom of a large bowl whisk together the olive oil, lemon juice, lemon zest and soy sauce. Add a pinch each of salt and pepper. Whisk to combine. Stir in the wild and brown rice, green onions, edamame, all the herbs and stir to combine.  Season to taste with salt and pepper.  Refrigerate for 1 hour to allow the flavors to meld. Stir in the cashews right before serving.

Mound both salads side by side on a large platter. Garnish with additional herbs if desired.

* I found sprouted brown rice in the grains bins at my local gourmet/health food store.  If you can't find it locally there are many sources available online

It is "Labor Day Recipes" week at Food Network's #Summer Soiree roundup. Do you have a favorite Labor Day recipe?  Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Hot Crab Dip with Jalapenos and Scallions
The Heritage Cook: Four Sauces Designed for Grilled Foods (Gluten-Free)
Jeanette's Healthy Living: Grilled Brined Chicken with Homemade Barbecue Sauce
Dishing with Divya: Baked Vegetable Sacks
Virtually Homemade: Roasted Summer Vegetables with Lemon Tahini Dressing
Weelicious: Heirloom Tomato Salad
Elephants and the Coconut Trees: Peach and Blueberry Baked Fruit Pizza
Devour: Cooking Channel's Ultimate Labor Day Party Menu
Dishin & Dishes: Grilled Chicken with Board Sauce
Napa Farmhouse 1885: Heirloom Tomatoes and Two Rice Salad
Domesticate Me: 10 Fabulous Summer Recipes for Labor Day
Taste With The Eyes: "End of Summer Rolls" Caprese-Style
FN Dish: Day-Off Desserts for Labor Day

best,
diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove!
please follow me on facebook-+

I have started sharing my "California Girl in Taos. Please visit and let me know what you think.

Farmers' Market Salad with Grilled Corn

"Could you please bring a salad?"  

I was invited to a dinner party last Saturday night and this was the answer to my question "What can I make?"  I happily agreed and decided to make my favorite salad of summer, appropriately named, Farmers' Market Salad. 

This is one of those non-recipe, recipes. The ingredients listed below are just guidelines. My suggestion is to make a shopping list of the necessary items for the vinaigrette and pesto. Ensure you have everything on your list. Then go to your favorite local farmers' market and buy big bunches of whatever is in season...whatever looks good. The only non-negotiables (in my opinion) are perfect, in-season tomatoes and the freshest possible corn on the cob.  Then mix in your favorite greens and vegetables and you are set. Zucchini, summer squash, scallions, roasted beets, onions, herbs, peppers...the list goes on and on and the variations are endless. Add a protein like grilled chicken, fish or steak and you have your main course.

This week's salad included onions, sweet red bell pepper, fresh herbs and a mixture of 4 different greens added to the aforementioned grilled corn and sweet tomatoes. Tossed with an herb vinaigrette (I used basil and mint) and topped with fresh croutons...some drizzled with olive oil and the rest spread with a delicious basil pesto...this was a perfect example of why I so love eating/cooking at the height of summer. Delicious.  Oh...and the dinner party? Great food, lovely wine, good friends and held in a elegant & beautiful earthship (that story for another time) .  Happy mid July everyone!

Farmers Market Salad

(serves 8)

2 ears corn on the cob

5 thick slices good sourdough or whole wheat bread

extra virgin olive oil

16 handfuls mixed greens (your favorite combination of lettuces, spinach, kale, chard, etc)

1 cup cherry tomatoes (cut in half if large)

1 red bell pepper, seeded and sliced

1 sweet red onion, sliced

1/2 cup fresh basil leaves

1/4 cup fresh mint leaves

sea salt

freshly ground black pepper

Herb Vinaigrette (recipe follows)

Pesto (recipe follows)

Grill the corn on the cob. (I use this technique).  Cut corn off cob and set aside.

Grill or broil bread until golden brown with grill marks on both sides. Brush olive oil on 3 slices of bread. Thickly spread pesto on remaining 2 slices of  bread. Cut each slice of bread into 4 pieces. Set croutons aside

Add the greens, tomatoes, red bell pepper, onion,  to a large bowl. Add the reserved corn and large pinch each of salt and pepper. Drizzle salad with 1/3 cup vinaigrette and add the olive oil topped croutons. Toss salad . Add additional dressing if desired but take care not to overdress. Taste and adjust seasonings if desired. Top salad with pesto croutons and serve immediately.

Herb Vinaigrette

1 cup basil leaves

1 cup fresh herbs (1 or a mix, your choice of mint, tarragon, thyme)

1 clove, fresh garlic

1/2 cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

1 tsp coconut sugar

2 tbsp water

sea salt

freshly ground black pepper

Place all ingredients in food processor. Process until smooth. Taste and adjust seasonings if desired.

Pesto

1/2 cup pine nuts
2 oz parmigiano-reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups basil leaves (packed)
1/2 cup extra virgin olive oil, plus more for drizzling

Toast pine nuts in skillet until just beginning to brown.  Remove from heat and allow to cool.

Add cheese to food processor fitted with the chopping/mixing blade.  Process until cheese is grated.  Add cooled pine nuts, garlic and red pepper and process until all ingredients are finely grated.  Add half of basil leaves and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed.  Taste and adjust seasonings if desired. Scrape into small bowl and cover with thin layer of olive oil.

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It is "Corn on the Cob" week at Food Network's #Summer Soiree roundup. Have a favorite corn on the cob recipe?  Share in the comments section and/or link to your blog if you have one. 
And check out the other delicious sounding recipes from my blogger friends and Food Network:

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
MoseyLove!

please follow me on facebook-+

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.