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| Monday, May 19, 2008 Umami burger  Earlier this month we had two weeks solid of summery weather, total no-jacket weather with absolutely no rain. Of course this got us thinking about barbecue. We went to the park and there were people barbecueing there, and Kyle was like, "Man, that is what summer smells like in the States." Most summers in Seattle, we would grill Filipino pork skewers (only the most kickass grilled item ever) and spend half the summer outside (since that is the only time of year you can spend any concentrated amount of time outside in Seattle). We decided to grill that day, and of course it didn't occur to me that everyone and their mother would be grilling too (did I mention it was also a holiday weekend?) We found one bag of charcoal at the gas station, Kyle set it down for a second and yoink! some dude walked off with it. The last bag of charcoal in the neighborhood. Kyle had to bike to four different places before finding more. When I forget to marinate something the day before, we'll just break out the burgers. I call these umami burgers because umami is that elusive "savouriness" taste that is most often provided by MSG (which I am definitely not opposed to because, you know, I'm Asian and all). Here it's worked in with Worcestershire sauce, and surprise, surprise, ketchup. (Why just have ketchup on top of the burger?) And seriously? It does not get any easier than grilling burgers (see 2-step process below.) Umami burgers about 8 small burgers Ingredients 1 kg ground beef 1 white onion, minced 2 tablespoons dark soy sauce 3 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 teaspoon freshly ground black pepper 1 teaspoon kosher salt
Of course you'll want to go the extra yard and toast and butter the kaiser rolls (my bread of choice for this). Oh and cheese, and preferably some guac and it may just be the perfect burger. Labels: recipes, the savory and salty posted by sheryl | 8:17 PM | comments (1)
Oatmeal pancakes  When we're not having waffles on the weekend, we're usually having pancakes. With Mothers Day around the corner, I started thinking about one of my favorites: oatmeal pancakes. My mom really likes pancakes, and she really likes oatmeal for breakfast. I came across a recipe for oatmeal pancakes in Debra Madison's Vegetarian Cooking for Everyone. It turns out they are in fact two great things that taste great together. And you get fiber in your weekend breakfast to boot. My kids are big fans of these. I serve them with a sweetened yogurt banana topping. (Bananas and oatmeal: another great combo.) They are really nice with basically any fruit topping, or just maple syrup. If you're feeling really saucy you can try a Nutella chocolate sauce-- it is really delish with the yogurt-banana topping. Don't make this on a weekday or you'll be in trouble (unless whipping up pancakes before work is your idea of fun!).  Oatmeal pancakes adapted from Vegetarian Cooking for Everyone makes about a dozen small pancakes Ingredients 1-1/2 cup oatmeal 2 cups buttermilk 2 tablespoons brown sugar 4 tablespoons melted butter 2 eggs 2 teaspoons vanilla extract 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt
3/4 cup plain yogurt 1/4 cup sour cream or creme fraiche 3 tablespoons brown sugar (more or less for sweetness) 1/2 teaspoon vanilla extract 1 ripe banana, sliced
Nutella topping
Labels: recipes, the chocolatey, the sweet posted by sheryl | 8:04 PM | comments (3)
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Welcome to Sheryl's site dedicated to the humble waffle, among other sweet, savory and delicious things. I'm based in The Hague, Netherlands, and post recipes and travel (food, of course) photos. Mmmm...photos... Top Posts Categories Recent
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