Cooking for Two - Bruce Weinstein [61]
3. Heat a large skillet or sauté pan, preferably cast-iron, over high heat until smoking. Swirl in the oil, then slip the patties into the pan. Cook for 4 minutes, turning once, for medium doneness; or cook for 6 minutes, turning once, for well-done. Transfer the patties to a carving board; let rest for 5 minutes before serving. Alternatively, oil the grill grate, then heat the grill according to the manufacturer’s instructions. Cook the patties over high heat or 4 to 6 inches above high-heat coals for about 6 minutes, or until cooked through, turning once. Serve on your choice of bun or roll.
Cheese Shop Burgers
Omit the cheese in the recipe and replace with any one of these combinations:
2 tablespoons grated Gruyère and 2 tablespoons grated Emmenthaler
2 tablespoons grated Havarti and 2 tablespoons grated Asiago
2 tablespoons grated smoked Gouda and 2 tablespoons grated Brie (the Brie must be very cold to grate)
2 tablespoons crumbled Gorgonzola and 2 tablespoons grated Swiss
2 tablespoons crumbled Tellegio and 2 tablespoons grated Manchego
CHUTNEY-GLAZED MEATLOAF makes 1 small meatloaf
Meatloaf is one thing you might never consider making when you cook for two, but here’s a cut-down, souped-up version that may be just the ticket. It’s made with toasted almonds, dried apple, Eastern spices, and bread crumbs, then topped with a tangy chutney glaze.
1 tablespoon sliced blanched almonds
2 tablespoons canola or other vegetable oil
1 small shallot, minced
1 small garlic clove, minced
2 teaspoons peeled, minced fresh ginger
¼ cup chopped dried apple
1 medium celery rib, minced
1 ½ teaspoons curry powder
¾ teaspoon salt
¼ cup plain dried bread crumbs
1 medium egg, lightly beaten, or 3 tablespoons pasteurized egg substitute, such as Egg Beaters
1 pound lean ground beef
3 tablespoons mango chutney, melted (see Note)
1. Position the oven rack in the middle of the oven and preheat the oven to 350°F. Toast the almonds on a baking sheet for about 5 minutes, or until lightly browned, stirring occasionally. Transfer to a small bowl and set aside; maintain the oven’s temperature.
2. Heat a medium skillet or sauté pan over medium heat. Swirl in the oil, then add the shallot, garlic, and ginger. Cook for just 30 seconds, or until the ginger becomes fragrant, stirring constantly. Stir in the apple and celery; soften for about 3 minutes. Sprinkle the curry powder and salt over the mixture and stir well. Transfer to a medium bowl and cool for about 5 minutes, or until easy to handle, stirring a few times.
3. Meanwhile, use a fork to mix the bread crumbs and egg in a small bowl until moist and uniform. Pour this mixture into the prepared vegetables, then crumble in the ground beef. Mix together, preferably with your hands, or with a wooden spoon. Do not break up the meat fibers, but make sure the vegetables and bread crumbs are well incorporated throughout. Form this mixture into a small, oblong mound and place it in the center of a nonstick baking sheet, or a regular baking sheet lined with either parchment paper or a silicon baking sheet. Spread the melted chutney over the top and sides of the meatloaf.
4. Bake for about 45 minutes, or until the glaze is set and the meatloaf is cooked through, or until an instant-read thermometer inserted halfway into the thickest part of the loaf registers 150°F for medium, 160°F for well-done. Cooking this meatloaf to rare or medium-rare is not recommended because of the raw eggs in the filling. Remove from the oven and sprinkle the top with the sliced almonds. Let stand for 5 minutes before serving.
NOTE: To melt the chutney, place it in a small saucepan set over low heat and stir for about 1 minute. Or place it in a small bowl and microwave on high for 30 seconds, then stir until fully melted. Substitute any chutney you like except one with nuts, which may burn during the meatloaf’s long roasting.
SWEDISH MEATBALLS Makes 2 servings