Spring

California Salmon Burger with Olives

By jgreghenry Published April 30, 2012
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 1.33333 lb boneless, skinless salmon fillets, roughly cut into chunks
  • 1 c california black ripe olives, sliced
  • 0.25 c chives, chopped
  • 2 t crushed fennel seeds
  • 1 t lemon zest, chopped
  • 0.75 t kosher salt
  • 4 hamburger buns
  • 1 oz shallots, thinly sliced
  • 1 oz arugula leaves
  • 2 T lemon juice

Directions

Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt. Form into 4 (1/3 lb.) patties and grill over medium high heat for 4-6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.

Source: Lindsay Olives

You Betcha! The Perfect Scoop of Chocolate Chocolate Chocolate Sorbet

20 Apr 2012
Chocolate Sorbet photo by Barbara Dudzinska

Strangely I am on a chocolate binge. My last post featured a double dose of the stuff with a Chocolate-Dipped Chocolate Chip Cookie. Today I have Chocolate Sorbet. Not just any Chocolate Sorbet, but David Lebovitz' Chocolate Sorbet from his book The Perfect Scoop.

I have to admit this is a revelation to me. And I don't just mean this sorbet either. I mean I learned something about myself.

You see, I am not much a dessert guy. I am particularly not much of a chocolate guy. So even though I was aware of David Lebovitz and his blog, I'd never gone there before. I follow (quietly) his tweets because they usually make me smile. But as I said, I am not much of a dessert guy. So his blog, the books, none of that really appealed to me. Though I acknowledge him as a great cook.

But I was rummaging through a pile of books at a garage sale recently and I came across one his books, The Perfect Scoop. It was splotched with chocolate and a couple of pages were stuck together. So I got the idea that this book had been through its paces. Suddenly I thought about the book I am writing and I thought I'd be honored to see it so well-used and obviously well-loved. That's when I knew David's book did not deserve to be in the 3 books for $5.00 pile. I decided to rescue it.

Sippity Sup Continues »
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Chocolate Sorbet

By jgreghenry Published April 19, 2012
Prep time: 60
Yield:1 (quart)

Ingredients:

  • 2.25 c water
  • 1 c sugar
  • 0.75 c unsweetened dutch-process cocoa powder
  • 1 pn salt
  • 6 oz bittersweet finely chopped
  • 0.5 t vanilla extract

Directions

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Source: David Lebovitz