Daring Cooks – February 2012 – The Pattie!

 The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Audax adapted a number of popular recipes to come up with the challenge patty recipes and Lisa has chosen to share two recipes – California Turkey Burger adapted from Cooking Light Magazine, and French Onion Salisbury Steak adapted from Cuisine at Home magazine.

So, this months cooking challenge is the Pattie!  Pause now, if you listen carefully you can hear my husband screaming and cheering for this.  Daring cooks, Audax and lis, he is giving this a standing ovation!  Ever the meat fan, the burger fan, I can hear his enthusiasm, and in his eyes I can see stacks and piles of homemade burgers, full of bacon and cheese and other endless combinations of heart stopping ingredients.   What have I gotten myself in to?

I must admit though, after seeing some of the  variations and knowing that I definitely could use patty preparation practice (thats almost a tongue twister), I was thrilled to attempt a variation that not only has ZUCCHINI in it, but it will finally give me an excuse to have prosciutto in the house!  So here we go,  Patty making a la Darrrrrrrring.

Zucchini, prosciutto & cheese fritters

Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/
  • 2 medium sized Zucchini’s
  • 1 tsp salt
  • ½ cup grated cheese (A sharp cheddar was recommended)
  • 5 slices prosciutto, cut into small pieces
  • ½ cup all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
  • 2 large eggs, lightly beaten
  • 2 green onions, finely chopped
  • 1 tbsp chilli paste
  • 1 tsp black pepper, freshly cracked
  • 2 tbsp oil, for frying

Grate your zucchini in to a bowl, add the salt and set aside for 10 minutes atleast

pan fry your Prosciutto, when thats done, back to the zucchini. Squeeze drain it thru a cloth or towel. You'll get a lot of liquid. Discard the liquid

add all your ingredients together, leave the egg til last. Remember to lightly beat it. Then preheat the oil in your pan

Scoop some batter in to the hot pan, I used an ice cream scoop. Flatten them down. If they're too thick, they won't cook properly. Fry for 3-4 minutes, 3 was on the dot for me, and flip. Fry other side for 2-3 minutes

I pat dryed them with some clean paper towel after frying. I hate oil puddles on my plates. Then serve! Well recieved

So this challenge surprisingly went off without a hitch.  Not a single issue, not a cooking problem, nothing.  This was my first time trying prosciutto (I know, the horror) and to be honest cooking it made the room smell like dog food a little, but it tasted really good.  Like very salty bacon.

I think my next attempt will be more adventurous! Maybe i’ll succumb to my husbands demands and make some form of stuffed burger patty,  OR, I could always spite him by making the turkey karbonatky.


Easy Moms Sundried Tomato Pasta

Laid back night here in the homestead.  I didn’t take any meat out, was thinking it was a kraft dinner night, but I decided I would just pantry up something yummy.  So here it is! Easy Moms Sundried Tomato Pasta. This recipe is somewhat of an adaption of a recipe a woman I used to live with made all the time, except she used 2 containers of flavoured cream cheese, spaghetti, and no tuna or onion.  I never really liked the addition of cream cheese as a sauce, it felt too heavy, but I thought if i used less it could work out better.  Less is more, right?  It turned out wondeful.

Easy Moms Sundried Tomato Pasta

  • 1 handful sundried tomatoes, sliced
  • 2 tbsp oil from the sundried tomato jar
  • 1 can tuna
  • 1 onion chopped
  • 1/2 cup cream cheese (or half a brick)
  • salt/pepper to taste

Boil some water for your pasta of choice, I used rotini, feel free to improvise on the pasta front and cook that however you would cook normal pasta.  In a frying pan, put the 2 tbsp oil in and heat, then salt the oil.  Add chopped onion and let it cook until it becomes opaque, a few minutes, and add the tomatoes.  Cook that around for a few minutes to let the oils mix around with the onion, it will become a reddish brownish colour from the tomatoe.  Add the can of tuna, and cook more, and salt/pepper to taste.   Keep that going for a few minutes at med-med low until the pastas nearly ready and then add your cream cheese.  I pushed the cream cheese around with a wooden spoon until it melted as best it would and mixed it all together.  Spoon it out on to your pasta and eat. Delicious.  I could never figure out why I stayed away from sun-dried tomatoes so long.