Best. Burger. Ever.

Of course, the healthy eating resolution went right out the window the next day when we wanted burgers.  I've made fancy asian-style chicken burgers and italian-style turkey burgers, but never really perfected the classic beef burger. For a dish that is seemingly so simple, it was always something I'd order outside.  I think, besides good ingredients, it's much more about the technique than the crazy toppings all these new places are advertising.  It feels like every other week there's a new burger joint opening in my neighborhood - all claiming to be the best and "most famous."  But I think the best may be this one from Julia Child.  

The key is sautéing shallots in a little butter and mixing that into the ground beef.  For condiments, we kept it simple with American cheese (2 slices), pickles and some more of that whole grain mustard I'm growing very fond of.  And I mustn't forget to mention the potato rolls.  YUM.

A New Year

I'm ashamed at how long it's been since I've updated.  The last year was full of events that required more of my attention that I normally would have spent experimenting with recipes and exotic ingredients.  But this year has been off to a good start, in more ways than one.  New inspiration to cook new things, a new someone to share them with. M says food isn't sold for the single person.  Which is true, unless you count frozen food.  The good thing about buying fish is you can get just the amount you need.  To start the year off right with an attempt at healthy eating, I bought salmon for the first time at the local international supermarket.  Served over a bed of quinoa and bok choy, it sure beat Celeste pizza for one.

The salmon was almost ridiculously easy.  For two, I bought 3/4lb fresh salmon.  Season with salt and pepper and a squeeze of lemon juice.  Then make small cuts throughout the fish and insert thin slices of garlic.  Spread a good whole grain mustard over the top and drizzle with olive oil.  Bake in a preheated oven at 375 degrees for about 15-20 minutes until the center is opaque.

Ingredients:

3/4 lb salmon

salt and pepper to taste

lemon juice

2 cloves or garlic

whole grain mustard

olive oil