I love a good, classic burger. High quality grassfed meat should be able to stand on its own. But sometimes I like to get creative. Sauteeing some maitake mushrooms, adding bacon strips and BBQ sauce, throwing on some grilled chile peppers. You name it, I've probably tried it. My newest creation, however, trumps them all. Sweet & Smoky Bacon-Onion Marmalade. It’s hard to describe how good this stuff is. When one of my friends tried it for the first time last night it was one of the best culinary experiences in my life. He took a heaping spoonful, chewed slowly and swallowed. His face went momentarily blank and then, all of the sudden, he lit up in a huge smile and exclaimed, “That was the best bite of anything I’ve had in my entire life!”. We all started laughing and I knew it was really as good as I thought it was.
It also helps that the burgers are pretty damn good. I take ⅔ ground beef (100% Highland grassfed) and ⅓ ground pastured pork (Berkshire) and add salt liberally. That’s really all the meat needs. For cheese I prefer a medium-aged cheddar (4-9 months). Last night I used Prairie Breeze, which comes from Milton Creamery out in Iowa. Milton is operated by a Mennonite family (the Mussers) that collects only hand-stripped milk from nearby Amish farm families. It’s the best cheddar I’ve ever had, period.
It's that time of the year again! Our CSA share is overflowing with braising greens and root veggies, winter squash and apples. The leaves have turned and it's time to snuggle up indoors with a hot cup of tea and toast with.... Autumn Butter! What the hay is Autumn Butter? It's one of my half-cocked experiments that, thankfully, turned out to be a delicious treat. It is a cross between apple butter and pumpkin pie with a spicy twist and a boozy kiss - great on toast, meat, cheese, and ice cream. I made it in the crock pot where it simmered away for 6 hours, filling the apartment with the most delicious seasonal perfume. Give it a try! 