Good Food Toronto: Burger Club

Thursday, May 14, 2009

Burger Club

I just read an article from XYYZ.ca about "Charlie's Burger" a sort of Fight Club for chefs, except it's more like eyeballing a searing Kobe beef steak rather than holding a cheap cut over a bruised eye. I'm half salivating and half annoyed.

Here's the article: http://www.xyyz.ca/thewyre.php?wc=4&wid=1291

photo of kobe striploin from prawnco.com

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Easy Chocolate Banana Pudding

a great way to use up yucky looking over ripe bananas. you can experiment with cocoa powder and untreated maple syrup or corn syrup in place of the truffle to make it vegan

Ingredients
1 large ripe banana (dark brown skin)
1 large dark chocolate truffle, or 3 pieces of your favorite chocolate
1 tbsp peanut butter or other nut butter

place ingredients in a microwave safe bowl. zap on high for 1 minute. mash up banana and mix into chocolate until all is incorporated and looks like pudding. warning, it's not the prettiest dessert, but tasty and makes for a good dip too.

Recipe

What to do with some leftover crusts and brown bananas!

Ingredients

2 cups of stale bread cut into pieces (or torn crusts)
1 egg scrambled
1 tbsp honey
1/2 cup of milk (any fat content is fine)
margarine or butter
1 tsp cinnamon (optional)
1 banana sliced (or apples, pears, plums etc.)
1 tbsp of brown sugar

Preheat oven at 400 degrees F. Grease a 9inch aluminum cake pan with fat or use cooking spray. Lay banana slices on the bottom of the pan. Sprinkle with 1/2 of the sugar. Place bread pieces on top of banana, flattening down to fit the pan. Mix the milk, egg, and honey. Pour over the bread into the pan. Let soak for 15 minutes, or press bread into pan until soaked into wet mixture and forms into uniform piece. Dot of pats of margarine or butter. Sprinkle with remaining sugar and cinnamon if preferred. Place pan in oven and bake for about 25 minutes or until set and brown on top.

Recipe

Ingredients:

1 can of chickpeas (garbanzo)
2 tbsp of white sesame seeds (optional: toasted)
1 tbsp of fresh lemon juice (or half a lemon)
1 tbsp of white wine vinegar
1 tsp of ground cumin
2 gloves of fresh minced garlic
1 tbsp of extra virgin olive oil
1-2 tbsp of warm water

Directions:

Drain and rinse chickpeas. Combine all ingredients in a food processor or blender until smooth and creamy.

note: If toasting sesame seeds, simply warm up a dry pan at medium-high heat, toss in seeds and stir until golden and fragrant.

Thursday, May 14, 2009

Burger Club

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