Leek and Bacon Burgers

When I started blogging I was nudged by a friend to just go ahead and do it.  Instead of just thinking about it and worrying whether it could be successful or not.  For a few months now I’ve been wondering about starting a YouTube channel.  Of course I have been trying to figure out if I could pull it off, what would I do, how would I do it, that sort of thing.

I’ve been inspired by Stéphane of My French Heaven who has started his channel.  He has already uploaded a few videos and he is doing a great job.  It’s a bit of a learning curve for me as I don’t have a Mac and we don’t use Windows.  So I found an open source video editor Kdenlive to try out.  I took a few videos to practice and boy did I feel silly!  It’s one thing to have in your head what you want to do and another to actually press record and do it.  So I’ll do a bit of practicing and see what I can sort out.  I have iMovie on my phone but that screen is too small for me and I don’t have enough space on my iPad.  Then I have to figure out camera set ups.  I think this could be fun, once I learn the ropes.

This past weekend was absolutely gorgeous so we did a lot of outdoor projects.  Which meant easy dinners was the name of the game.  My husband wanted burgers.  I wanted to do them with a twist.  For the actual burger I did the same ones as I did in my gourmet burgers.  Though instead of goat meat I used beef.

Leek Bacon Burger 1 2016

Instead of buns I bought large portobello caps to grill.  Just prep them with sea salt, pepper, and olive oil.  Set aside while you prep the burgers.  Slice about half a cup of leeks and a few button mushrooms.  Cut up a few rashers of streaky bacon.

Leek Bacon Burger 2 2016

Start cooking the bacon in a skillet.  Once it is half cooked add the mushrooms and leeks to the skillet.  While this is cooking grill the burgers and portobello caps.

Leek Bacon Burger 3 2016

Stack the burger on the mushroom caps, add goat cheese, and top with the leek and bacon mixture.

Leek Bacon Burger 4 2016

For this you can pick just about any cheese you like, my husband likes jarlsberg. You don’t need much more than this as it is quite filling.

Please let me know if you have a YouTube channel or any advice on having one.

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The Lovely Zing of Fresh Horseradish…

The fun thing about our local co-op is we can find unusual ingredients not normally found in our box store groceries.  This time I found fresh horseradish root. As we are fans of this ingredient when we have roast beef I figured I would branch out a bit and play around with it.  If you ever have stuffed sinuses have a bite of fresh horseradish.  It will make you stand up and blink!

I planned an easy dinner to make because our plan was to whack some tennis balls back and forth.  But it rained.  Boo.  Now that is is finely warm enough we were looking forward to running around and having some fun.  That will have to wait.

I decided to do grilled portobello caps with steak and horseradish sauce.

Horseradish sauce 1 2014

Oregano is growing like crazy in our garden so I choice to use some to pretend I was making some kind of dent in the abundance of the herb.  I made up a marinade of olive oil, white balsamic vinegar, chopped garlic and oregano.  The ratio of oil and vinegar is 2 to 1. Season with salt and pepper.  Mix well and add the mushrooms.

Horseradish 2 2014

Set aside.  On to the horseradish!

Horseradish sauce 3 2014

I had some plain Greek yoghurt so I used it as the base for my sauce.  In a small bowl add 8 oz of yoghurt, about 2 tsp of fresh thyme, salt and pepper, a few squirts of lemon juice, and grated horseradish.  The amount is up to you depending on how much zing you want.  I do suggest adding a bit at a time until you hit the level of heat you want.

Horseradish sauce 4 2014

When I bought the steak, the way it was packaged it looked like two equal pieces which is what you want when serving two people.  Does this look equal to you?

Horseradish sauce 5 2014

Like the moon to the earth!  Season with salt and pepper and a dry rub of your choice.  We like using the Salt Lick Spicy Dry Rub.  Grill the steak and mushroom until cooked.  We like ours on the rare side.

Horseradish sauce 7 2014

After letting the steak rest slice it and spoon the sauce over the meat to serve.  Grate an aged Italian cheese of your choice over the mushrooms.

Horseradish sauce 8 2014

A perfect meal for after an activity like tennis.  I hope we get to that soon!  Maybe this weekend.  🙂

Grilled Portobello Caps

Sometimes delicious food is the easiest to make.  Take portobello caps on the grill.  Incredibly yummy and just a few steps.  I’ll do this up quickly if we need to add more veg to our meal, pizza for example, or we want it on a salad.

To prep I just pour on a bit of olive oil and salt and pepper.  I used to get more fancy with it and add other things before cooking but I find that this is the best way.  Sometimes I will grate some cheese on it when cooked.

I grill on medium heat and only turn once or twice.  Just be careful when you turn it over and the olive oil hits the flames.  It can be quite spectacular!  🙂  This only takes about 5-8 minutes depending on the grill temp and how cooked down you prefer it to be.

This is wonderful by itself or as a compliment to another dish you are making.  And again, hardly takes any time at all!  Which is fabulous when you are juggling family and house.  🙂