Turning chopped
sirloin
into the best burger ever
Potato dumplings
with a vibrant mushroom sauce
Don’t be intimidated by the thought of Use a fork to lightly pierce each potato
making your own pasta. As demonstrated several times. Bake until completely soft,
by this recipe for potato dumplings from about 40 to 60 minutes. Cut each potato in
the Italian Academy of Cuisine’s “La half and scoop out the flesh. Discard the
Cucina: The Regional Cooking of Italy,” skins.
it’s not much harder than playing with In a large bowl, combine the potato
clay. If mushrooms aren’t your thing, try flesh and just enough flour to form a
these dumplings with any assertive pasta smooth dough that is not sticky. You may
sauce. not use all of the flour, depending on how
starchy the potatoes are.
Potato dumplings with mushroom Form the dough into thin cylinders, then
sauce cut them with a knife into pieces about 1
Start to finish: 2 hours (1 hour active) inch long.
Servings: 4 to 6 Using your thumb, press each piece of
dough against a floured fork, then let it fall
For the pasta: onto the work surface. When all the pieces
3 pounds russet potatoes have been made, cover them with a cloth
3 cups all-purpose flour, plus more as and let them rest.
needed Meanwhile, in a medium saucepan over
medium, heat the olive oil. Add the onion
For the sauce: and mushrooms and saute until the onions
These simple steak patties from Ginette Salt and ground black pepper, to taste
2 tablespoons extra-virgin olive oil are golden. Add the tomato paste mixture
Mathiot’s I Know How to Cook, may resemble All-purpose flour, for dredging
1 medium yellow onion, minced and red wine, if using.
an all-American burger, but their sublime taste 3 tablespoons olive oil, divided
2 ounces dried porcini (or other variety) Add the broth, reduce the heat to low,
makes clear their French lineage.
mushrooms, soaked in warm water, and cook slowly, stirring now and again,
In a large bowl, mix together the chopped
drained and chopped adding a little more broth if the mixture
Steak provencale beef, mushrooms and garlic. Add the egg, mix
1 tablespoon tomato paste, diluted in 2 dries out.
Start to finish: 30 minutes well, then season with salt and pepper. Shape
tablespoons water While the sauce cooks, bring a large
Servings: 6 the mixture into 6 patties, then dredge each
1/4 cup red wine (optional) saucepan of salted water to a boil. Add the
through flour to lightly coat.
1/4 cup broth, plus more as needed potato dumplings and cook just until they
14 ounces sirloin steak, chopped In a large skillet over medium-high, heat half
Grated Parmigiano-Reggiano cheese float. Use a slotted spoon to transfer them
3 1/2 ounces button mushrooms, chopped of the oil. Add 3 of the patties and brown for 2
(optional) to a deep serving dish, alternating them
3 garlic cloves, crushed minutes per side. Repeat with the remaining oil
Heat the oven to 425 F. with layers of the sauce. If desired, sprin-
1 egg and patties.
kle with cheese. AP
AP
Chicago Defender •
ChicagoDefender.com • December 9-15, 2009
37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48