There are scores of recipes for nontraditional Irish soda breads too.  One common variation is the addition of raisins, currents, or diced dried fruits to the dough.
In Ireland, this would be called, “spotted dick” rather than soda bread.  Other non traditional ingredients include sugar, butter, and eggs, which create sweeter richer soda breads, more common in the US.

Breads were traditionally made with baking soda in Ireland because the wheat was soft and lower in protein so it worked better for quick batter breads, than for yeast breads.

When we recently decided to make Irish soda bread to go with the homemade vegetable soup we were having for dinner, we looked through a few favorite cookbooks and opted for Marion’s Cunningham’s version, which appears in Baking with Julia Savor the Joys of Baking with America’s Best Bakers. As stressed in the recipe, the key to Irish Soda Bread, as with most quick breads, is to not overwork the dough.

As we enjoyed it both dipped into our soup and topped with soft butter and honey, I silently asked myself why I don’t make it more often, since it’s so simple to make and satisfying to eat.

I spent more time than I should today searching the internet for more great Irish soda bread recipes and came up with several that look like winners, including one for Irish Soda Bread muffins. I can hardly wait to try some of these Irish Soda Bread recipes.

Irish Soda Bread Recipe
4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk

Position one of your oven racks in the center and preheat the oven to 375 F.  Grease an 8-inch glass baking pie plate or baking sheet; set aside.

In a medium bowl, blend the flour, baking soda, and salt together with a whisk or fork.  Add the buttermilk and stir vigorously with a fork or wooden spoon just until the dough comes together.

Turn the dough out onto a lightly floured surface and knead gently for a minute.  (The dough will not be smooth.) Form the dough into a a round loaf shape about 6 inches in diameter.  With a sharp knife, cut an “x” in the top about 1/2-inch deep.  Place the dough in the greased pan (it won’t touch the sides, which is fine) or on the baking sheet.

Bake for about 50 minutes or until the bread is golden brown and a skewer or cake tester inserted in the center comes out clean or with just a few moist crumbs.  Remove from the oven and place the bread on a rack to cool completely.  (The bread will need to be cool or just barely warm to slice well.)

This bread is best enjoyed within a day of baking.  Once completely cool, wrap it tightly in plastic wrap and store it at room temperature.

Source:
Baking with Julia Savor the Joys of Baking with America’s Best Bakers

10 More Irish Soda Bread Recipes
* Some descriptions excerpted from the recipe sites.

Agnes  O ‘Sullivan’s Brown Soda Bread — Irish soda bread is like a bowl of hot cereal to go. It’s moist, nutty, and slightly sweet, with the comfort level of my grandfather’s oatmeal. It makes you feel not only fed, but nourished.  Recipe from Tea and Cookies.

Darina Allen’s Irish Soda Bread — Here is Darina Allen’s recipe for soda bread from her book Easy Entertaining: Over 250 Stress-Free Recipes and Sensational Stylling Ideas. Darina runs Ballymaloe, a highly regarded culinary school in Ireland and is the author of several successful Irish cookery books. Recipe comes from Greatfood.ie.

Gluten Free Irish Soda Bread — For bakers using wheat, Irish soda bread is one of the easiest no-fuss breads to throw together. The gluten in the wheat works its magic to bind the quick-rising dough without yeast. But if gluten is no longer in the equation, creating a tender loaf of Irish soda bread is a tad more complicated. The less elastic dough must be gently coaxed, and nudged by the generosity and chemistry of gluten-free ingredients. You can’t simply substitute the flour and stir in the buttermilk and baking soda.  Recipe from the Gluten Free Goddess.

Ideal Irish Soda Bread — By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch.  Recipe from the Martha Stewart website.

Irish American Soda Bread – Irish-American soda bread is a sweeter, lighter, more interesting riff on the original Irish soda bread, a simple combination of flour, salt, baking soda, and buttermilk. No eggs, no sugar, no raisins or caraway seeds… all of those came later.

And in America, land of “too much is just enough,” the formula became richer still, with the addition of butter, and yet more sugar. The following soda bread tastes like a sweet, rich scone, a tiny bit crumbly but moist enough to hold together nicely when it’s sliced. This recipe can also be made with 1 cup all-purpose flour and 2 cups whole wheat flour according to King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains.  Recipe from King Arthur Flour.

Irish Soda Bread Muffins – So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break-sized muffins, bursting with tiny sweet currants and a hint (or a hit, your choice) of caraway, are the perfect offering for St. Patrick’s Day.  Recipe from King Arthur Flour.

Irish Soda Bread Recipe — The Cook’s Illustrated Recipe for real Irish Soda Bread as they give it, which uses a combination of all purpose and cake flour to mimic Irish wheat, which is softer than American.  Recipe from BakeSpace.

Irish Soda Bread Recipe with brown, sugar, eggs, and raisins — An Irish meal wouldn’t be complete without a lovely loaf of Irish Soda Bread. This recipe makes a beautiful high loaf of bread dotted with sweet raisins. It doesn’t last long at our house this time of year. Recipe from Taste of Home.

Skillet Irish Soda Bread — Baked in a cast iron skillet and served with cheddar and apples.  Recipe from The New York Times.

Whole Wheat Soda Bread — A slightly sweet, craggy, “everyday” loaf, with inspiration from customer Fred B. Dugan.  Recipe from King Arthur Flour.

You might also like…

• Twelve Tasty Vegetable Soup Recipes — Perfect with Irish Soda Bread
• Ten Favorite No Bake Cookie Recipes — Great when you don’t feel like turning on the oven.
• Basic Muffin Recipe. —  One great recipe with several delicious variations.

Chocolate mousse is a classic dessert that has retained its popularity through the decades.  Food fads come and go but you can always count on the classics to be there for you.

There’s a reason chocolate mousse is a classic. It has a lot going for it!

Chocolate mousse is a rich and elegant dessert that is simple to make, tastes delicious, and can be prepared a day ahead, making it perfect for when having people over.  And it doesn’t call for any exotic ingredients - just chocolate, butter, vanilla, eggs, sugar, and cream.

While chocolate mousse is easy, it does require familiarity with a few common kitchen techniques - melting chocolate, whipping egg whites, whipping cream, and folding ingredients together - which aren’t difficult but can go wrong if you aren’t careful.

The best way to get comfortable is to read the recipe thoroughly once or twice before beginning, pay attention to all the visual cues provided, look up anything you are not sure about, and practice.  Even if your chocolate mousse isn’t perfect, it will be a whole lot better than anything you would make from a box or pick up at the market.

High-quality bittersweet or semisweet chocolate will make a big difference in this chocolate mousse recipe. Some of my favorites include Lindt, Valronha, Ghirardelli, and Hershey’s Special Dark (the only option at the local grocery store here in northern Wisconsin).

One word of caution.  This chocolate mousse recipe is made in the classic way using raw eggs.  If you are concerned about eating raw eggs, I have included two recipes that don’t use eggs at the end of this post.

You can serve this chocolate mousse in individual wine/dessert goblets or in a large bowl, letting everyone serve themselves.

Chocolate Mousse Recipe
6 ounces bittersweet or semisweet chocolate, chopped into coarse chunks
4 tablespoons (1/4 cup) butter
2 tablespoons strong coffee, brandy, rum, orange liqueur, or coffee liqueur
1 teaspoon vanilla extract
Pinch of salt
4 large eggs, separated
2 tablespoons sugar
1/2 cup heavy cream, chilled
Whipped cream for serving, optional

Place the chocolate and butter in a microwave safe bowl, and microwave until melted and smooth, stopping to whisk the mixture often.  This will take from 30 seconds to 3 minutes.  Whisk in the egg yolks one at a time, making sure that each egg is fully incorporated before adding the next one. Set aside.

Place the egg whites in a medium mixing bowl and whip with an electric mixer on low speed until they are foamy.  Increase the speed to medium-high and continue to whip while slowly adding in the sugar, until the egg whites are glossy and form soft peaks.  (Soft peaks will bend or droop slightly downward from the tip of the whisk or beater when it is held up.)

Whisk one-fourth of the beaten egg whites into the chocolate mixture.  Then, using a rubber spatula, gently fold the remaining egg whites into the chocolate mixture, until no large streaks of egg whites remain.

Place the chilled cream in a medium mixing bowl and whip with an electric mixer set on medium speed until soft peaks form.  Gently fold the whipped cream into the mousse.

Spoon the mixture into individual wine/dessert goblets or a large serving bowl.   Cover with plastic wrap and refrigerate until set, about 2 hours.

Serve garnished with a dollop of whipped cream, if desired.

Yield:  6 to 8 servings of chocolate mousse

Eggless Chocolate Mousse Recipe
This is a delicious egg-free chocolate mousse recipe made with miniature marshmallows that takes just 30 minutes to make, but but needs about 6 hours in the refrigerator to set before serving.

4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract

In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.

Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water.  Whisk often until cool and thickened, about 15 minutes.

In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes.  Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.

Spoon the chocolate mousse into individual goblets or a large serving bowl.  Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days.

Yield:  Makes 4 to 6 servings of eggless chocolate mousse

Source: The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

More Chocolate Mousse Recipes from around the Web

• Julia Child’s Perfect Chocolate Mousse Recipe from acclaimed pastry chef, David Lebovitz, who calls this the best chocolate mousse recipe he has ever made.
• Amaretto-Spiked Chocolate Mousse Recipe - a dairy free vegan chocolate mousse that uses soy milk and tofu from Heidi at 101 Cookbooks.
• How to Make Chocolate Mousse Video that clearly demonstrates all the steps and techniques for making traditional chocolate mousse in case you want more visual guidance.

This bran muffin recipe is a winner in my book for lots of reasons.

First, it makes bran muffins that are moist, chewy, and not too heavy.

Second, this recipe for bran muffins is not too sweet. I like muffins with just a hint of sweetness, not cupcakes masquerading as muffins.

Third, these bran muffins call for the ingredients I commonly have on hand.

Many recipes, such as Nancy Silverton’s Bran Muffins from David Lebovitz, sound delicious but call for unprocessed bran, something that I don’t stock in my pantry.  (However, I always seem to have a box of Kellogg’s All Bran on the cereal shelf.)

And the best part about these bran muffins is that the batter can be mixed up and stored in the refrigerator for up to a week, which means that warm fresh from the oven muffins are never more than 30 minutes away!

Have I mentioned how much I love easy do ahead recipes?

This is a healthy bran muffin recipe too. It comes from the book King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains, one of my most recent cookbook acquisitions, and is most definitely a keeper.  These moist bran muffins were enthusiastically gobbled up when I served them for breakfast Sunday morning.

Moist Bran Muffin Recipe
I substituted dried cranberries for the raisins, and plain whole milk yogurt for the buttermilk with good results.  You’ll want to mix this batter ahead.  It needs to sit in the refrigerator overnight before baking.

3/4 cup boiling water
1 1/4 cups bran cereal (not flakes), divided
3/4 cup raisins
3/4 cup packed light or dark brown sugar
1/4 cup vegetable oil
2 cups (10 ounces) whole wheat flour (traditional or white whole wheat)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 large egg
3/4 cup buttermilk
1/2 cup orange juice

In a small mixing bowl combine boiling water and 3/4 cup bran cereal.  Add the raisins, brown sugar, and oil.  Set aside to cool.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

In a large measuring cup, stir together the egg, buttermilk, and orange juice until well blended. Add this mixture to the dry ingredients.  Stir in the remaining 1/2 cup bran cereal, and then the bran-raisin mixture.  Cover the bowl and refrigerate overnight.

When you are ready to bake your muffins, preheat the oven to 375 degrees.  Lightly grease a muffin tin or line with papers that you coat with nonstick cooking spray.  Fill each muffin cup two-thirds full.  Bake the muffins until a cake tester (or toothpick) inserted in the center comes out clean or with just a few moist crumbs clinging to it, 23 to 26 minutes.  Remove from the oven and allow the muffins to cool in the pan for 5 minutes.  Transfer the muffins to a cooling rack to cool or serve warm.  Be sure the muffins are completely cool before wrapping them for storage or they will get soggy.

Makes one dozen moist whole wheat bran muffins

Source: King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

More Bran Muffin Recipes from Around the Web

• Basic Bran Muffins from the folks at King Arthur Flour that uses unbleached flour instead of whole wheat
• Blueberry Bran Muffins from Stephanie at Joy of Baking
• Classic Bran Muffin Recipe using unprocessed wheat bran instead of All Bran cereal from All recipes
• Gluten Free Bran Muffins with almond flour and flax from Elana’s Pantry
• Honey Bran Muffins with Figs from Epicurious
• Kellog’s All Bran Muffin Recipe The classic back of the box healthy bran muffin recipe that I began baking routinely in college
• Pumpkin Bran Muffin Recipe at Suite 101 courtesy of a King Arthur Flour test kitchen baker

More of My Favorite Yummy Muffin Recipes

• Apple Pecan Muffin Recipe from Ellie Krieger’s The Food You Crave
• Banana Mocha Macadamia Nut Muffins
• Basic Muffin Recipe with several delicious variations adapted from Martha Stewart’s Everyday Food
• Pumpkin Muffins from Baking from My Home to Yours by Dorie Greenspan

There are many great vegetable soup recipes from delicate to hearty.   Vegetable soup is extremely forgiving and adaptable so you can use whatever vegetables you have available.  If you have never made homemade vegetable soup it is helpful to follow the recipe exactly as written the first time you make it.  Then once you are comfortable with the recipe and basic process experiment away.  Cabbage, swiss chard, mushrooms, parsnips, turnips, leeks, fennel, and corn are delicious in vegetable soup.

Vegetable soup is a great make ahead dish too.  You can store it in an airtight container in the refrigerator for 3 to 4 days so there is always something delicious and nutritious waiting for you when hunger strikes.

Here are two of my favorite vegetable soup recipes along with a collection of great vegetable soup recipes from around the Web.

Simple Vegetable Soup Recipe

2 tablespoons olive oil
1 medium-size onion, peeled and chopped
2 carrots, peeled, quartered, and sliced
2 stalks celery, chopped
1 garlic clove, peeled and minced
Salt
6 cups vegetable or chicken broth
2 medium russet potatoes, peeled and chopped
1 can (14.5 ounces) diced tomatoes
2 medium zucchini, quartered and sliced
1 cup string beans, cut into 1-inch pieces
1 cup firmly packed fresh spinach leaves, washed and cut into strips
1 cup frozen peas, thawed
Pepper

Heat the olive oil in a large soup pot placed over medium-low heat.  Add the onion, carrots, celery, garlic and 1 teaspoon salt; stir to combine.  Cover and cook, stirring often, until the vegetables are soft, about 15 minutes.

Add the broth, potatoes, and tomatoes and simmer, uncovered, until the potatoes are almost tender, about 10 minutes. Stir in the zucchini and green beans and cook for 5 more minutes. Add the spinach and cook 1 minute more and then turn off the heat and stir in the peas.  Let the soup sit off the heat for 2 minutes.  Season with salt and pepper to taste.

Minestrone Soup Variation: Omit the potatoes.  Stir in one can (16 to 19 ounces) of white beans, rinsed, with the zucchini and green beans.  Serve garnished with grated parmesan and/or pesto.

Lentil Vegetable Soup Variation: Omit potatoes. Stir in 1 cup rinsed lentils with broth and tomatoes.

Makes 6 to 8 servings of vegetable soup

Emergency Vegetable Soup Recipe

This is a great soup when you need a super easy lunch or dinner.  It is quick, delicious, and satisfying served with warm bread and a simple salad.  Emergency vegetable soup is almost as easy as opening a can, but so much healthier and tastier.  The smaller you chop the vegetables, the quicker they will cook.

4 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 medium onion chopped
1 cup small shell pasta
Salt and pepper to taste
Grated parmesan cheese, for serving

Bring the broth to boil in a medium-size pot over medium-high heat.  Add the carrot, celery, and onion and boil gently for 10 minutes.  Add the pasta and simmer until tender, 5 to 10 minutes more.  Season with salt and pepper to taste.  Sprinkle with parmesan when served.

Variation: Add 1 zucchini, grated with the vegetables

Makes 6 to 8 servings of Emergency Vegetable Soup

Sources:
The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

Lost Recipes: Meals to Share with Friends and Family

More Great Vegetable Soups from around the Web…

• Easy Hamburger Macaroni Vegetable Soup Recipe - a quick and easy soup using frozen mixed vegetables that has been one of my go-to recipes for several years
• Garden Vegetable Soup Recipe - from Alton Brown
• Italian Chicken and Vegetable Soup - from Paula Deen
• Kale and Roasted Vegetable Soup - a hearty, delicious cold weather soup from Simply Recipes
• Martha Stewart’s Big Batch Vegetable Soup from Everyday Food
• Provencal Vegetable Soup from Ina Garten, The Barefoot Contessa
• Quick and Easy Vegetable Soup that uses tomato soup and cooks in 30 minutes from Allrecipes
• The Lady and Sons Beef Vegetable Soup - a hearty vegetable beef soup from Paula Deen
• Tuscan Vegetable Soup - a quick and easy Italian soup from the Food Network’s Healthy Cooking Expert, Ellie Krieger
• Vegan Vegetable Soup Recipes - several great vegan vegetable soups from my favorite vegan cooking instructor, Sassy the The Vegan Coach

Do you prefer turkey burgers over hamburgers made from ground beef?  Ever wondered how to make a turkey burger? Making turkey burgers is just like making homemade hamburgers, except that because you are working with poultry, they must be cooked thoroughly.

All the condiments that work on hamburgers - lettuce, tomato, ketchup, mustard, onions, pickles, cheese - are wonderful on turkey burgers.  It’s also fun to experiment by adding flavors more often associated with poultry such as cranberry sauce, mango chutney, honey mustard, or barbecue sauce to your turkey burgers.

You can grill your turkey burgers but I prefer to cook them in a Large Cast Iron Skillet or on a Cast-Iron Grill/Griddle on the stove.

There are a few things to keep in mind when making homemade turkey burgers.

Secrets to great homemade turkey burgers…

• Choose fresh high quality ground turkey.
• Mix a little salt, pepper, and poultry seasoning into the ground turkey meat before you form it into patties.
• Work gently and lightly with the ground turkey or it can become tough.
• Make the patties a little larger than you want since they will shrink as they cook.
• Make a 1/4-inch indentation in the center of your ground turkey patty to prevent it from puffing up in the middle while cooking.
• Have all your condiments and toppings ready before beginning to cook your turkey burgers.
• Toast or warm your buns for best flavor.

Basic Turkey Burger Recipe

1 1/2 pounds ground turkey (85 to 95% lean)
1 1/2 teaspoons salt
1 teaspoon poultry seasoning (optional)
1/2 teaspoon pepper
1 tablespoon vegetable oil
4 hamburger buns
Desired toppings and condiments

In a large bowl gently mix the ground turkey, salt poultry seasoning, and pepper together.  Divide the ground turkey meat into 4 equal portions.  With your hands, gently and lightly shape each portion into a 3/4 to 1-inch thick round patty. Press the center of each turkey burger down in the center to create a 1/4-inch deep indentation.  This will help prevent your turkey burgers from bulging in the middle as they cook.

Rub oil around a Cast-Iron Grill/Griddle or a 12-Inch Pre-Seasoned Skillet placed on the stove over medium heat.  When the oil is glistening and pan is hot, place the burgers into the pan indentation side up.  Cook until the burgers are browned on the bottom, about 4 minutes.  Flip the burgers over with a sturdy spatula and continue to cook 4 more minutes then turn the heat to low and partially cover the pan. Continue to cook until the turkey burgers are completely cooked (160 degrees on an Instant Read Thermometer), about 6 more minutes.

Place the turkey burgers on the hamburger buns and top with desired condiments.

Makes 4 homemade turkey burgers

Turkey Burger Recipe Variation:

Cheesy Turkey burgers - Stir 3/4 to 1 cup of your favorite shredded or crumbled cheese into your ground turkey with the salt, poultry seasoning, and pepper before proceeding with the directions above.

Once you know how to make a basic turkey burger, it can be fun to experiment with different additions and flavor combinations. If you are interested in fancier turkey burgers here are some wonderful turkey burger recipes from some of my favorite sources.

Ten Tasty Turkey Burger Recipes from around the Web

• Eating Well’s Asian Turkey Burgers seasoned with scallions, water chestnuts and hoisin
• Ellie Krieger’s Stuffed Turkey Burger filled with chopped roasted peppers and shredded mozzarella
• Favorite Turkey Burger from Everyday Food seasoned with bread crumbs, gruyere cheese, mustard, garlic, and scallions
• Healthy Mushroom Turkey Burgers from Prevention Magazine
• Mediterranean Turkey Burgers from Cooking Light enhanced with panko crumbs, red onion, and pesto
• Oprah’s Favorite Mar-a-Lago Turkey Burger with mango chutney, celery, and chopped apples
• Seasoned Turkey Burgers from Allrecipes that uses onion soup mix and soy sauce
• Southwestern Turkey Burgers at Epicurious flavored with scallions, cilantro, cumin and chipotle chile
• Spicy Grilled Turkey Burgers from Simply Recipes kicked up with hot pepper sauce, worcestershire sauce, and chives
• Turkey Burgers with Grated Zucchini and Carrot from Real Simple

Sources:
The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition

What to Serve with Your Turkey Burgers?

Call me crazy, but I just don’t see the intrigue of cooking outside over an open flame.  (Please, don’t tell Bobby Flay.) It’s less bother, less hot, and much less buggy to cook inside.  It is probably healthier too.  Many studies show that grilled meat can be particularly unhealthy.

So, how do you cook a hamburger on the stove?  It’s really very easy.  All you need is a large frying pan or cast iron grill pan and some hamburger meat.
I like to make 1-inch hamburgers using about 5 to 6 ounces of ground chuck that is about 80 to 85% lean.  This makes a hamburger that is juicy but not too greasy.  Of course you can make any size hamburgers you want from whatever grade of beef you prefer.

To make hamburger patties, season your hamburger meat with salt and pepper, and then gently and lightly shape each portion of hamburger meat into a round patty that is 3/4 to 1-inch thick and a bit larger in diameter than you desire because the meat will shrink as it cooks.  To prevent  the cooked hamburger from having a rounded bump in the center, press a 1/4-inch indentation in the center of your hamburger.  (A great tip I learned from one of my favorite cookbooks)

When you are ready to cook your hamburgers rub a little oil in your pan and place the pan on the stove over medium heat. Once the oil is glistening, add your hamburger patties (indentation side up), being careful not to overcrowd the pan.  Cook for about 4 minutes, flip the burgers with a sturdy spatula, and continue to cook until your desired doneness is achieved.

The total time needed to cook your hamburgers will depend on a number of things including the size and thickness of your hamburgers and how hot your stove/pan is.  I find that 1-inch thick hamburgers take about 8 to 12 minutes to be done to our liking.

There are several ways you can check your hamburger for doneness.  Experienced cooks can press on the meat with their finger and tell by its firmness how done it is. However, this takes some practice. You also can make a little cut with the pointy end of a sharp knife and take a peak.  Or you can buy a Digital Instant Read Thermometer to insert into the center of your meat to takes it’s temperature, which is what most cooking experts suggest.

If you want a little more information on how to cook hamburgers on the stove here’s my Homemade Hamburger Recipe for you.

Hamburgers are an American classic.  And homemade hamburgers can be so much tastier and less expensive than their restaurant counterparts.

With homemade hamburgers, you can select the exact kind and grade of beef you want and they can be customized in a variety of ways.

Standard hamburger condiments include ketchup, mayonnaise, lettuce, tomato, and pickles. You also top them with cheese, slices of cooked bacon or sauteed onions and mushrooms.  For a change of pace, I love homemade hamburgers served with salsa and guacamole.

Are you one of those people who only eats hamburgers in restaurants?  Have you ever wondered how to make a homemade hamburger?   It’s really very easy.

Secrets to great homemade hamburgers…

• Choose fresh high quality ground beef.  I prefer 80 to 85% lean ground chuck.  Beef that is too lean will result in dry hamburgers.
• Mix a little salt and pepper into the hamburger meat before you form it into patties.
• Don’t overwork the ground beef or it can become dense and tough. Work gently.
• Make the patties a little larger than you want since they will shrink as they cook.
• Make a 1/4-inch indentation in the center of your hamburger patty to prevent it from puffing up in the middle while cooking.
• Have all your condiments and toppings ready before beginning to cook your hamburgers.
• Toast or warm your buns for best flavor.

Basic Hamburger Recipe

1 1/2 pounds ground chuck (80 to 85% lean)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
4 hamburger buns
Desired toppings and condiments

In a large bowl gently mix the beef, salt and pepper together.  Divide the hamburger meat into 4 equal portions.  With your hands, gently and lightly shape each portion into a 3/4 to 1-inch thick round patty. Press the center of each patty down in the center to create a 1/4-inch indentation.  This will help prevent your hamburgers from bulging in the middle as they cook.

Rub oil around a Cast-Iron Grill/Griddle or a Large Cast Iron Skillet placed on the stove over medium heat.  When the oil is glistening and pan is hot, place the burgers into the pan indentation side up.  Cook until the burgers are browned on the bottom, about 4 minutes.  Flip the burgers over with a sturdy spatula and continue to cook 4 to 5 more minutes or until they reach desired doneness.

You can check your hamburgers for doneness several ways.  Experienced cooks can press on the meat with their finger and tell by its firmness how done it is. However, this takes some practice. You also can make a little cut with the pointy end of a sharp knife and take a peak.  Or you can buy a Digital Instant Read Thermometer to insert into the center of your meat and measure it’s temperature, which is what most cooking experts suggest.

Place the burgers on the buns and top them with your favorite condiments.

Homemade Hamburger Variation:

Cheeseburgers - Stir 3/4 to 1 cup of your favorite shredded or crumbled cheese into your ground beef with the salt and pepper before proceeding with the directions above.

Recipes to go with your homemade hamburgers…

• Fresh Corn on the Cob
• Corn Salad Recipe
• Old Fashioned Potato Salad Recipe
• Pasta Salad Recipe
• Simple Shredded Romaine & Dill Salad

It’s hard to beat boiled corn on the cob, especially when it is in season and freshly picked.

Boiling is the quickest, easiest, tastiest way to prepare fresh corn. Many people prefer grilling corn on the cob but I don’t think it is worth the extra time and effort.

Since boiling corn on the cob is one of those things we only tend to do a few times a year, it is easy to forget the details such as how long to boil it.  And even for a recipe as simple as this, there are several varying opinions for how to boil corn on the cob. Some suggest salting the water, others to cover the pot.

I boil corn on the cob, uncovered, in unsalted water, according to the directions in one of my oldest and trusted cookbooks.  A few years ago, I read that you should add a little sugar to the water to bring out the corn’s natural sweetness and have been doing it ever since.

Basic Instructions for How to Boil Corn on the Cob

6 to 12 ears of corn
1 tablespoon sugar
Butter, softened (for serving)
Salt (for serving)

For maximum freshness husk the corn just before cooking.  Pull off the silky threads and cut out any bad spots with a small sharp pointed knife.  Bring a large pot filled with a gallon of water and the sugar to a boil.  Drop the corn into the boiling water and return water to boiling.  Cook the corn until tender, about 5 to 7 minutes. Remove the corn on the cob from the water with tongs, allowing as much water as possible to drain away from each ear.

Serve with softened butter and salt.

Michael Pollan wrote an interesting article for New York Times Magazine recently, called Out of the Kitchen onto the Couch, in which he explores the paradox between the rise in popularity of The Food Network and stature of cooking icons such as Mario Batali, Emeril Lagasse, Julia Child, and Martha Stewart with the decline of everyday home cooking. “Today the average American spends a mere 27 minutes a day on food preparation (another four minutes cleaning up).”
His discussion of what the decline of everyday home cooking has meant to our health and waistlines was even more compelling…

“Consider some recent research on the links between cooking and dietary health. A 2003 study by a group of Harvard economists led by David Cutler found that the rise of food preparation outside the home could explain most of the increase in obesity in America.”

“Cutler and his colleagues demonstrate that as the “time cost” of food preparation has fallen, calorie consumption has gone up, particularly consumption of the sort of snack and convenience foods that are typically cooked outside the home. They found that when we don’t have to cook meals, we eat more of them: as the amount of time Americans spend cooking has dropped by about half, the number of meals Americans eat in a day has climbed; since 1977, we’ve added approximately half a meal to our daily intake.”

“Cutler and his colleagues also surveyed cooking patterns across several cultures and found that obesity rates are inversely correlated with the amount of time spent on food preparation. The more time a nation devotes to food preparation at home, the lower its rate of obesity. In fact, the amount of time spent cooking predicts obesity rates more reliably than female participation in the labor force or income. Other research supports the idea that cooking is a better predictor of a healthful diet than social class: a 1992 study in The Journal of the American Dietetic Association found that poor women who routinely cooked were more likely to eat a more healthful diet than well-to-do women who did not.”

Pollan goes on to ask if we are past the point of no return when it comes to home cooking–“The question is, Can we ever put the genie back into the bottle? Once it has been destroyed, can a culture of everyday cooking be rebuilt? One in which men share equally in the work? One in which the cooking shows on television once again teach people how to cook from scratch and, as Julia Child once did, actually empower them to do it?”

Many Americans have abdicated responsibilty for nourishing themselves with deleterious results. But have we reached the point of no return?  I don’t think so. A return to simple everyday home cooking has too many benefits to offer - improved health, lost weight, and saved money - to name a few.

Cooking allows you the opportunity to slow down and connect with the food you are eating in a way that isn’t possible with restaurant and convenience food.  In the kitchen you are in charge of what goes into your food and what stays out of it.  In addition to being healthier, home cooking is much less expensive than prepared food; an important consideration these days.

Are you ready to step back into the kitchen to improve your health and/or lose weight?  If so, I would love to hear about your experiences with everyday home cooking and its effects on your health and weight.

You might also like…

• Review of In Defense of Food by Michael Pollan
• The Benefits of Home Cooking
• Is My Clutter Making Me Fat?

Love Deviled Eggs?  Looking for some simple easy deviled eggs recipes?

I’m always amazed at the unwavering popularity of deviled eggs.  While you may consider them old fashioned they are always one of the first things to disappear at a party, potluck, or picnic.

When it comes to deviled eggs, I’m with Marion Cunningham who states in her book, Learning to Cook with Marion Cunningham “Less is Best with Deviled Eggs.”

There are lots of recipes for deviled eggs that call for fancy fillings and we’ve included a few here if you are in the fancy is better camp.  But try this simple recipe first and see if you don’t agree that sometimes simpler is better.

Simple Deviled Eggs Recipe

6 hard boiled eggs, peeled**
3 tablespoons mayonnaise
1 teaspoon mustard (grainy or dijon)
1 teaspoon vinegar (of your choice
1/4 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling on top, if desired

Slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.

Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired.  Serve on a platter

**Instructions for How to Make Perfect Hard Boiled Eggs

Deviled Egg Recipe Variations

Prefer your deviled eggs with a little more pizzaz?  Here are some creative ideas for adding interest to simple old fashioned deviled eggs.

Deviled Eggs with Anchovies and Basil - Add 6 finely chopped anchovy filets and 2 teaspoons finely chopped fresh basil to the egg yolk mixture.

Deviled Eggs with Horseradish - Mix 1 to 2 teaspoon(s) prepared horseradish into the egg yolk mixture.

Deviled Eggs with Olives - Omit mustard.  Stir 1/4 cup finely chopped olives and 1/4 teaspoon curry powder into the egg yolk mixture.

Deviled Eggs with Shrimp & Dill - Stir 1/4 cup finely chopped cooked shrimp and 1 tablespoon chopped fresh dill into the egg yolk mixture.

Deviled Eggs Denver Style - Stir 1 tablespoon each of finely chopped red bell pepper, green bell pepper, and fully cooled ham into the egg yolk mixture.

Spicy Deviled Eggs - Omit salt and pepper. Stir 1/4 cup minced scallions, 1 teaspoon soy sauce, 1 teaspoon chile paste with garlic, and 1/2 teaspoon sugar into the egg yolk mixture.

Sources:
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Learning to Cook with Marion Cunningham
The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

More Great Egg Recipes…

• How to Hard Boil an Egg
• Egg Salad Recipe
• Old Fashioned Potato Recipe