Fire up that grill! Nothing more American than some local burgers. Happy almost Memorial Day Weekend to one and all!
adapted from Good Meat, Debra Krasner
1 pound ground grass-fed and finished beef
Sea salt and freshly-ground black pepper
Approximately ¼ pound blue cheese, such as Gorgonzola, Stilton, or Maytag (also, try substituting your other favorite sharp-flavored cheeses like cheddar, Asiago, etc.), made from grass-fed milk.
Combine meat with salt and pepper. Form into four balls, taking care not to overwork the mixture. Poke a hole in each ball, insert a small piece of the cheese, and seal the cheese inside the burger by pinching the meat back over it.
Heat a dry, seasoned, cast-iron skillet, over medium heat, until the edges of the pan are hot to a glancing touch. Immediately reduce to low heat and add the patties to the pan. Cook the patties slowly and gently until browned (about 4 minutes on each side). Better yet, fire up that grill!
Serve immediately, with rolls or atop raw or cooked greens.
Before making any recipe with fiddleheads, first clean and parboil them. If necessary, cut off any brown from the ends of the fiddlehead (this should not be a problem if they are freshly foraged!). Remove any excess fern-matter (yes, that is a scientific term) from the sides of the fiddleheads. Bring a pot of water to a rapid boil. Throw cleaned fiddleheads in the water for 30 seconds. Drain in colander and run cold water over the fiddleheads.
Serves 6. Takes about 1 1/2 hrs. or 45 minutes if you ditch the crust (in other words, make a frittata)
1 pie shell
4 Tbs butter
2 cups fiddleheads (cleaned and parboiled)
1 onion (thinly sliced)
2 cups gruyere, cheddar of other sharp cheese
2 cups half and half
6 strips of bacon
Salt, pepper, herbs, garlic, to taste
Preheat the oven to 425. Use a fork to prick holes in the pie crust. Weigh down the crust so it does not rise during baking. Bake crust for 10-12 minutes. Turn oven down to 325.
Cook bacon in skillet over medium heat. Remove bacon. Sautee onion and garlic in bacon fat
Line pie crust with bacon.
Beat the eggs, 1/2 & 1/2, onions, fiddleheads and cheese together. Pour mixture into pie shell over bacon (mixture should come right to the top of the crust).
Bake at 325 for 30 minutes or until you can stick a knife in the middle and it comes out clean.