Cherry Chutney Burger with Bok Choy

CHERRY CHUTNEY BURGER with BOK CHOY
(Serves 3-4)

Grill masters be warned; this Cherry Chutney Burger is a refreshing, different and delicious summer burger and your guests will be delighted by it's rich cherry flavor!  It's best to "prepare" the chutney one day in advance as this allows the flavors to enhance when allowed to sit overnight.

          Ingredients:        
Cherry Apple Chutney:
3/4 lb - Granny Smith apples
3 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
1 oz - dried cherries
1 oz - fresh ginger root
.5 oz - shallot
1 tsp - brown sugar
1/4 tsp - salt
1/4 tsp - red pepper flakes

Burger:
1 lb - ground beef (80/20 or 85/15 preferred)
1 Tbsp - Pastamore Dark Sweet Cherry Balsamic Vinegar
2 Tbsp - dried cherries
1 tsp - Chinese Five Spice
1/2 tsp - salt
2 - baby bok choy
3-4 - buns (onion bun preferred)
As needed - olive oil
As garnish - sweet pickled ginger

Directions:
Chutney:
1.)  Wash and peel the apples.  Cut the apples into 1/4" x 1/2" pieces.  Rough chop the dried cherries into small pieces.  Remove the skin from the fresh ginger root.  Keep the ginger as one large piece, and lightly smash with the side of a knife.  The ginger will be removed from the chutney after it has been cooked.  Mince the shallot.
2.)  Combine the apples, Pastamore Dark Sweet Cherry Balsamic Vinegar, ginger, shallot, and brown sugar into a heavy saucepan over medium-high heat.  Once the sugar has dissolved add the remaining ingredients. 
3.)  Cook for 30-45 minutes, or until the apples are completely tender.
4.)  Remove ginger, and place the chutney into a storage container.  Place into the refrigerator and allow to sit before serving.  It is best to make the chutney the night before, but it should rest for at least 1-2 hours before being used.

Burger:
1.)  Place the ground beef into a large bowl.  Add the Pastamore Dark Sweet Cherry Balsamic Vinegar, dried cherries, Chinese Five Spice, and salt.  Mix thoroughly so that the ingredients are evenly distributed.  Allow to sit for 30-60 minutes before cooking.
2.)  During this time, rinse the baby bok choy.  Remove 2 exterior leaves from each of the bok choy.  Cut the leaves in half so that they will fit on the bun, and place to the side.  Cut the baby bok choy length-wise through the center so there are 4 halves.  Place cut-side up, and drizzle with olive oil, salt, and pepper.
3.)  Turn the grill on high heat.  While the grill is heating, separate the meat into equal sized patties (3 or 4 depending on desired quantity). Once the grill has become hot, use a brush to scrape the grill clean.  Turn the heat down to medium-high. 
4.)  Place the patties onto the grill.  Try to only turn one time during the cooking process.  When the burgers are turned place the bok choy onto the grill.  Keep a close eye on them because the exterior leaves may catch fire.  Turn the bok choy often to avoid this problem.  Cook the bok choy until the leaves are wilted, and the interior flesh has become softer.  Remove the burgers from the grill when they have reached the desired doneness.
5.)  Plate the bottom half of the bun.  Top the bun with an uncooked bok choy leaf (top and bottom of one leaf).  Place the burger on top of the bok choy, and then place 1-2 Tbsp of the Cherry Apple Chutney onto the burger, and then add the top of the bun.  Add a grilled bok choy to the plate, and garnish with sweet pickled ginger.

Baked Kale Chips

Here is a simple and quick recipe for a great snack.  This is a great replacement for potato chips in your diet, and just like regular chips it is hard to stop eating after just one.  It will only take around 20 minutes to make these kale chips, and it is possible they will be eaten even faster than that.

This recipe utilizes our Pastamore Roasted Tomato Blend Dipping Sauce and Marinade, but the possibilities are endless for what products to use.  These can also be made with 1 Tbsp of olive oil and any of our balsamic vinegars.  These would also be fantastic with our Pastamore Basil Parmesan Dipping Oil.

Ingredients:
1 - bunch of kale
1.5 Tbsp - Pastamore Roasted Tomato Blend Dipping Sauce and Marinade
As needed - salt

Directions:
1.  Preheat oven to 350°F.

2.  Rinse kale and allow to completely dry.

3.  Cut the kale into 1.5" pieces.  Remove the stems, and cut out any thick ribs from the kale.  Place into a large bowl.

4.  Add the Pastamore Roasted Tomato Blend Dipping Sauce and Marinade.  Mix until the kale is evenly coated.  Place onto one or two baking sheets.  Lightly sprinkle with salt.  Place into the oven.

5.  Cook for 8-10 minutes.  The kale should just be browned around the outside, and one should be careful to not burn the kale.

6.  Remove from the oven and enjoy!

Pastamore's Pasta and Oil Combo's

The BIG QUESTION: What Pastamore Pasta and Oil combination's go together?

Well, now you have it. Our handy Pasta and Oil combination charts are helpful and include some great food ideas...when in question.  Of course, these are just some suggestions and we'd love to hear from you! How do you pair Pastamore Pasta and Oils together? 

Spiced Cod Over Mixed Greens

 After eating my way across Wisconsin, I figured it was time to eat something a little bit lighter.  This is a simple recipe that can be used as either a lunch or a light dinner.  I used cod for this recipe because it was on sale, but any white fish is acceptable.

This recipe utilizes simple ingredients, and offers great flavor thanks to the generous use of spices.  Who says that eating healthy has to be tasteless?  This recipe also uses our Pastamore Fresh Jalapeno Oil, and it gives a great heat and flavor to the entire dish.  This is a great recipe because it offers a great amount of flavor in only a few minutes.

Ingredients:  Servings - 4
1 lb - cod, approximately 4 fillets (any white fish will do)
1 - lime
4-6 cups - mixed greens

2 Tbsp - Pastamore Fresh Jalapeno Oil

1 Tbsp - Vegetable oil
As needed - salt

Spice Mix:
1 tsp - salt
1/2 tsp - cumin
1/2 tsp - oregano
1/2 tsp - smoked paprika
1/2 tsp - chili powder
1/2 tsp - black pepper

Directions:
1.  Combine all of the spices for the spice mix and place to the side.

2.  Place the fish onto a large plate.  Squeeze the juice from the lime on both sides of the fillets.  Evenly sprinkle the spice mixture on both sides of the fish.  If the fillets are long and thin, more spices may be needed to cover the entire surface.

3.  Place a large saucepan on the stove over medium-high heat.  When the pan has become hot, add 1 Tbsp of vegetable oil.  Once the oil has become hot, add the fillets to the pan.  Place the presentation side of the fish down first.  Cook on this side until the fish has achieved a nice sear.  Turn the fish over and reduce the heat to medium.

4.  Cook the fish until the desired temperature has been reached.  Minimum recommended temperature is 145°F.  Fish should be flaky but still moist.  If fillets are thick, a lid can be placed over the pan to decrease cooking time.

5.  Place the mixed greens onto the plate.  Drizzle 1 tsp of Pastamore Fresh Jalapeno Oil over the top of each plate of greens, and then lightly sprinkle with salt.  Place the fish fillet on top of the greens.  Spoon 1/2 tsp Pastamore Fresh Jalapeno Oil over the top of each of the fish fillets.

6.  Serve and enjoy!

Poutine Burgers

If you haven't heard of Poutine then you are missing out.  Poutine is a Canadian delicacy made with French fries that are covered with cheese curds and gravy.  Sure, it isn't a meal you should be eating every night of the week; but it truly is something worth indulging in.

On a recent trip to Wisconsin, I knew that I had to utilize some local cheese curds into a recipe.  That is when I thought of this beauty, the Poutine burger.  Homemade French fries, Wisconsin cheese curds, and homemade brown gravy make every bite of this burger a dream.  They are fantastically rich and full of flavor, and they surely should be tried at least once.

Homemade fries are a thing of beauty, and the directions for cooking them will be included in the first step of the recipe.  Try to time the last frying of fries with the burgers and gravy being finished.  Be careful of over salting the individual components in this recipe because every component has been seasoned to taste, and it can be overly salty when combined.

Serves 4
Ingredients:   
1 lb – ground beef (80/20 or 85/15 preferred)
2 Tbsp – Pastamore Traditional Barrel-Aged Balsamic Vinegar
¼ tsp – ground cumin
¼ tsp – black pepper
½ tsp – salt
16 oz – beef stock
2 oz - milk
3 – garlic cloves
½ - medium yellow onion
2.5 Tbsp  - butter
1.5 Tbsp – flour
4-8 oz – cheese curds
2.5 lb – russet potatoes
4 – 6 cups – peanut oil (vegetable oil is also acceptable if allergies exist)
As needed – dried sage, salt, and black pepper

Directions:
1.)  Rinse and wash the potatoes.  Cut the top and bottom of the long ends of the potatoes (this gives a flat surface to set the potatoes on while cutting).  Cut the potatoes into 1/4" x 1/4" fries running the length of the potatoes.  Place the potatoes into a large bowl.  Cover the potatoes with ice cold water, and then place into the refrigerator for a minimum of 1 hour (maximum 24 hours).  Approximately 30 minutes before cooking the fries, remove them from the refrigerator and drain.  Place onto a large towel or use a salad spinner to remove water.  Try to get the fries as dry as possible before cooking.  Place the peanut or vegetable into a large thick bottomed pot or a fryer.  Use a candy/frying thermometer to bring the oil to 300°F (if using a fryer simply set to 300°F).  When the oil has reached the correct temperature, begin frying the potatoes.  Potatoes should be cooked off in batches so that they cook well and do not decrease the temperature of the oil too much.  The potatoes should cook for 6-8 minutes, and then place them onto a paper towel to absorb excess oil.  Once all of the fries have been cooked a first time, turn the oil up to 375°F.  Once the oil has reached temperature cook the fries the same way as the first time (6-8 minutes and then onto a paper towel).  Salt the fries immediately after they come out of the oil the second time.

2.)  Place the ground beef into a large mixing bowl.  Combine the meat, 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar, cumin, black pepper, and salt.  Mix until fully incorporated, and set to the side.  Cook on the grill over medium-high heat until the desired doneness is reached.  Turn the burgers once during cooking, and place 1-2 oz of cheese curds onto the burgers a few minutes after they have been turned.  Try to time the fries, burgers, and gravy so that they all finish around the same time.

3.)  Roughly chop the garlic cloves.  Slice the onion and place to the side.  Place a large saucepan on the stove over medium-medium/high heat.  Add 1 Tbsp of butter when the pan is hot.  After the butter has melted, add the onion to the pan and cook.  If the onion colors too fast reduce heat.  Once the onion is nearly translucent add the garlic to the pan.  Allow to cook for 3-5 minutes.  Add the 16 oz of beef stock, 2 oz of milk, and 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.  Bring to a boil, and reduce to a simmer.  Simmer for 10-15 minutes.

4.)  Heat a small saucepan on the stove over medium heat.  Once the pan is hot add 1.5 Tbsp of butter.  Once the butter has melted add the 1.5 Tbsp of flour.  Use a whisk to mix until the flour is fully incorporated and a roux has been made.  Remove from heat.

5.)  Strain the gravy through a fine colander to remove the garlic and onion pieces.  Return to the pan and bring to a simmer.  Add a little roux at a time until the desired thickness has been reached.  If it becomes too thick simply thin out with extra beef stock or water.  Season to taste with salt, pepper, and a small amount dried sage.

6.)  Place the bottom half of the bun on the plate and top with French fries.  Place the burger on top, and ladle the gravy on top.  Finally, add the bun to the top and enjoy!

Chilled Rhubarb Soup

Most everybody has heard of rhubarb pie or cobbler, but this time it is the star of a chilled soup.  Instead of dessert, this is a great starter for a hot summer day.  The soup is barely sweetened, and it allows you to taste the full flavor of the rhubarb.  The addition of fresh raspberries and Pastamore Raspberry Balsamic Vinegar give the rhubarb just enough sweetness to be delicious.

A chilled soup you say?  The original plan for this recipe was to be a chilled soup, but I made sure to taste it when it was hot yesterday.  It wasn't bad, but it was a much more acquired taste than eating it cold.  Letting it sit overnight also allowed the flavors to meld together like a good soup should.

Ingredients:   Serves: 4 - 8 oz servings
1 Tbsp - butter 
1 lb - rhubarb

1.5 Tbsp - Pastamore Raspberry Balsamic Vinegar

3 oz - fresh raspberries
1 - garlic clove
1.5 oz - shallot
3/4 tsp - dried rosemary
3/4 tsp - salt
2 tsp - sugar
24 oz - water

Directions:
1.  Rinse the rhubarb and raspberries.  Peel the garlic cloves, and smash with the side of a knife.  Slice the shallots.  Chop the rhubarb into 1/2" long pieces.

2.  Place a pot on the stove over medium-high heat.  Once the pot is hot add the butter.  After the butter has melted, add the shallot.  Cook until the shallot has become translucent.  If the shallot begins to brown reduce the heat.

3.  Add the garlic, rosemary, salt, sugar, and Pastamore Raspberry Balsamic Vinegar.  Cook until the sugar has dissolved.

4.  Add the rhubarb and fresh raspberries.  Cook for five minutes, stirring often.

5.  Add the water.  Bring to a boil, and then reduce to a simmer.  Cook for 10-15 minutes, or until the rhubarb have become completely tender.

6.  The soup can either be blended with an immersion blender or a regular food processor.  After the soup has been blended, place into a container and place into an ice bath.  Refrigerate until cold, preferably overnight.

7.  Ladle into bowls.  Garnish with fresh raspberries and a drizzle of Pastamore Raspberry Balsamic Vinegar.

Lemon Mint Hummus

Hummus can either be delicious or a big bore.  Garbanzo beans (chickpeas) easily accept any flavor profile that you throw at them.  Having a plain tasting hummus is only the fault of the person making it, and it can easily be spiced up to suit any taste or type of cuisine.  Either as a snack or an appetizer, hummus can be a light and delicious treat.

This recipe utilizes fresh lemon, fresh mint, garbanzo beans, and Pastamore Meyer Lemon Oil.  The flavors in this hummus are light and fresh, and would make a great start to a variety of meals.  This hummus is simple and easy to make, and only requires the use of a food processor.

Ingredients:
1 can - garbanzo beans, drained
8-12 leaves - fresh mint

1 Tbsp - Pastamore Meyer Lemon Oil

1 clove - garlic
1-2 tsp - fresh lemon juice
Zest - of 1/2 lemon
To taste - salt and white pepper (black acceptable)

Directions:
1.  Place the drained beans and all ingredients except the oil into the food processor.

2.  Place the top on the food processor and turn on.  Through the top of the food processor slowly drizzle in the Pastamore Meyer Lemon Oil.  Blend until the oil is fully incorporated and all of the ingredients are smooth.

3.  Season with salt and pepper.  If the hummus is too thick, water can be added and processed until thoroughly incorporated.

4.  Serve with warm or grilled pita or flat bread.

Dinner and Dessert using Fig Balsamic

 Dinner and Dessert using Fig Balsamic 

     Because we get asked all the time..."What other things can I make with balsamic vinegar besides salad dressing?" We wanted to show you that it's really easy and not as intimidating as it sounds.


     This is our first video in a series of many to follow.  It was quite an  adventure for all of us, but things seemed to turn out pretty well considering it was our first run at it.  Of course, we have some improving to do, details like making sure our utensils are nearby....and aside from the "creative process" it's a fun day because the food always turns out tasting 100% awesome!!  If you don't believe me, ask our film crew, they are giving us a discount and in return, they get a free and truly delicious "gourmet" meal after the taping is complete!  It works out well for everyone involved.

    Created by Pastamore's very own Chef Jon, you can find both of these recipes Rib Eye Steak with Green Beans and the Strawberry Shortcake with Fig Balsamic Whipped Cream can be found at http://www.pastamore.com/ by clicking on the recipe page under Fig Balsamic.  Bon Appetit!