New member, with recipe!
+ My name is June.
+ I currently live in Buffalo, NY but born/raised in Seattle.
+ My specialty is local/seasonal cooking. I look for foods that are ethically/humanely/organically grown or raised, for my health, for flavor, and for the environment!
+ I have a background in French cooking. My recipes are heavy on fats as well as nutrition, and I love pairing a good wine or beer with any meal.
+ The Omnivore's Dilemma is probably my favorite book. :)
+ We're thoroughly omnivorous but prefer vegetarian or vegan meals and cooking, because they're less environmentally impactful, less expensive, and this way I can share recipes with more people. :) If my dish features animal products, I try to include substitutions to make the dish vegetarian or vegan. I also post many great baking (pies are my speciality) with diabetic-friendly or gluten-free versions.
+ If you like a recipe but want a version suitable to special dietary needs (no sugar, peanut-free, whatever) let me know! I can usually offer a substitute on hand or it'll give me an excuse to play around in the kitchen more. :) So feel free to ask.
+ I worked in a professional kitchen for several years and my cooking has won several local awards. My mother has published two cookbooks. My father was a professional wedding cake baker. Whatever I don't know I ask them!
So here is the recipe I bring to you. It comes in two "parts" which can be made in large batches to make several meals, as side dishes, a way to use up leftovers, or as a special occasion for this dish:
THE ZEUSBURGER
The God of Gods of hamburgers
This is a great rich homestyle dish for a chilly winter's day. For lower-fat versions, reduce butter and substitute cream with fat-free milk.
1 lb red potatoes
3 large Vidalia (or other yellow) onions
2 tbsp EV olive oil
¼ c heavy whipping cream
2 tbsp butter
1 tsp sea salt
garlic powder, black pepper to taste
1. Clean, cube and boil potatoes.
2. Chop onions into half-rings. Caramelize onions in olive oil. Add pinch of salt and fresh ground black pepper.
3. When soft, drain potatoes. Melt butter in pan. Add potatoes back, stir.
4. Add heavy cream, salt, pepper and garlic powder.
5. Smashy Smashy!
6. Add onions and finish smashing.
This is NOMZ on its own, but look at what I did here:
+ beef patty (get locally grown/grass fed/organic if you can!)
+ thick dollop of smashed potatoes w/ onions (recipe above)
+ brown gravy (I cheat and use a packet, and add sauteed mushrooms)
+ sharp white cheddar (I like Tillamook)
+ pile it all on a whole wheat bun with a dill pickle spear on the side
For a vegan version of this, I recommend Morningstar mushroom patties, Rice Dream plain enriched rice milk, and Vegan cheddar.
Huzzah! you will be a hero to all! Enjoy! :)
+ I currently live in Buffalo, NY but born/raised in Seattle.
+ My specialty is local/seasonal cooking. I look for foods that are ethically/humanely/organically grown or raised, for my health, for flavor, and for the environment!
+ I have a background in French cooking. My recipes are heavy on fats as well as nutrition, and I love pairing a good wine or beer with any meal.
+ The Omnivore's Dilemma is probably my favorite book. :)
+ We're thoroughly omnivorous but prefer vegetarian or vegan meals and cooking, because they're less environmentally impactful, less expensive, and this way I can share recipes with more people. :) If my dish features animal products, I try to include substitutions to make the dish vegetarian or vegan. I also post many great baking (pies are my speciality) with diabetic-friendly or gluten-free versions.
+ If you like a recipe but want a version suitable to special dietary needs (no sugar, peanut-free, whatever) let me know! I can usually offer a substitute on hand or it'll give me an excuse to play around in the kitchen more. :) So feel free to ask.
+ I worked in a professional kitchen for several years and my cooking has won several local awards. My mother has published two cookbooks. My father was a professional wedding cake baker. Whatever I don't know I ask them!
So here is the recipe I bring to you. It comes in two "parts" which can be made in large batches to make several meals, as side dishes, a way to use up leftovers, or as a special occasion for this dish:
THE ZEUSBURGER
The God of Gods of hamburgers
This is a great rich homestyle dish for a chilly winter's day. For lower-fat versions, reduce butter and substitute cream with fat-free milk.
1 lb red potatoes
3 large Vidalia (or other yellow) onions
2 tbsp EV olive oil
¼ c heavy whipping cream
2 tbsp butter
1 tsp sea salt
garlic powder, black pepper to taste
1. Clean, cube and boil potatoes.
2. Chop onions into half-rings. Caramelize onions in olive oil. Add pinch of salt and fresh ground black pepper.
3. When soft, drain potatoes. Melt butter in pan. Add potatoes back, stir.
4. Add heavy cream, salt, pepper and garlic powder.
5. Smashy Smashy!
6. Add onions and finish smashing.
This is NOMZ on its own, but look at what I did here:
+ beef patty (get locally grown/grass fed/organic if you can!)
+ thick dollop of smashed potatoes w/ onions (recipe above)
+ brown gravy (I cheat and use a packet, and add sauteed mushrooms)
+ sharp white cheddar (I like Tillamook)
+ pile it all on a whole wheat bun with a dill pickle spear on the side
For a vegan version of this, I recommend Morningstar mushroom patties, Rice Dream plain enriched rice milk, and Vegan cheddar.
Huzzah! you will be a hero to all! Enjoy! :)