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Archive for Tuesday, August 23, 2005

Jayni’s Kitchen’ features guest cook Bryan Busby

August 23, 2005

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Join "Jayni's Kitchen" this week for "Recipes that Guarantee a Sunny Outlook," with Kansas City meteorologist Bryan Busby.

Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

GOAT CHEESE STUFFED LAMB BURGERS

Goat Cheese Filling:

1 tablespoon olive oil

2 cups fresh spinach leaves, roughly chopped

3 ounces soft goat cheese

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon minced garlic

2 tablespoons minced red onion

2 tablespoons minced sweet red pepper

1 slice white bread

2 tablespoons milk

1 1/2 pounds ground lamb

1 large egg

1 tablespoon fresh mint, finely chopped

1 to 3 teaspoons harissa paste, to taste

Salt and white pepper, to taste

2 tablespoons olive oil

4 to 6 flat bread (pita bread) rounds

2 to 3 cups spring mix (mixed greens)

4 to 6 tomato slices

Goat Cheese Filling: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the spinach and quickly saute just until it begins to wilt. Do not overcook the spinach. Cool the spinach briefly, then mix it with the goat cheese in a small bowl. Set aside.

Heat 1 tablespoon each of butter and olive oil over medium-high heat in a large stainless steel (oven-proof) skillet or braising pan. Add the garlic, onion and red pepper and saute until tender and translucent. Remove the pan from the heat and transfer the vegetables to a plate to cool. Reserve the pan drippings in the skillet or braising pan as they will help to flavor the lamb burgers.

In a medium bowl, combine the bread slice and milk. Add the ground lamb and the cooked garlic, onion and red pepper. Stir in the egg, mint, harissa, salt, and white pepper and mix until well combined. Divide the lamb mixture into four to six equal portions and roll into oversized meatballs. Make a dent in the center of each meatball with your thumb to create a cavity for the Goat Cheese Filling. Insert 1 to 2 tablespoons of the filling into the cavity. Pinch the lamb meat around the center to close the cavity. Add 2 tablespoons of olive oil to the reserved drippings in the pan and heat over medium-high heat. Add the burgers and cook on each side for 2 to 4 minutes, until nicely browned. Place the skillet or braising pan containing the lamb burgers in a 350 degree oven for 5 to 10 minutes, or until the burgers reach desired doneness.

Serve the lamb burgers on warmed flat bread rounds and top with a healthy dollop of Yogurt Sauce (recipe follows). Place some spring mix on the side topped with fresh tomato slices. Serve the meal with the Garden Salad with Tangy Lemon-Beet Vinaigrette (recipe follows). The burgers can be eaten with a knife and fork, or simply folded in the flat bread as a sandwich. Serves 4 to 6.

YOGURT SAUCE

1 cup kefir cheese (Lebni), or yogurt cheese*

2 tablespoons apple cider vinegar

2 tablespoons fresh dill weed, chopped, or 1 teaspoon dried dill weed

1 to 2 teaspoons sugar, to taste

1/4 small red onion, thinly sliced

1 cucumber, seeded and thinly sliced

Salt and black pepper, to taste

Place the kefir cheese or yogurt cheese in a bowl. Add the apple cider vinegar, dill and sugar. Whisk the mixture until smooth, then fold in the sliced onion and cucumber. Season with salt and pepper. Serve with the lamb burgers.

Yogurt Cheese: To make yogurt cheese, line a large wire-mesh strainer with two layers of cheesecloth and place over a bowl. Spoon 2 cups plain low-fat yogurt into the cheesecloth. Refrigerate and let the yogurt drain for about 6 hours, pour off the liquid and turn the cheese over onto clean cheesecloth (it will be somewhat firm). Allow the yogurt to drain for 6 hours more, or until fairly firm. Refrigerate the yogurt cheese in a covered container until ready to use.

GARDEN SALAD & TANGY LEMON-BEET VINAIGRETTE

2 medium zucchini, quartered and coarsely chopped

1 pint baby cherry or grape tomatoes

1/2 can (15-ounce can) fava beans, drained

2 to 4 whole pickled beets, quartered, (reserve 2 tablespoons of beet juice for vinaigrette)

1/4 medium red onion, thinly sliced

Tangy Lemon-Beet Vinaigrette:

1/4 cup lemon juice

2 tablespoons pickled beet juice

1 tablespoon fresh tarragon, finely chopped

1 teaspoon sugar, or to taste

1/8 teaspoon each salt & black pepper

1/2 cup olive oil, or more to taste

2 ounces crumbled feta cheese

Place all of the salad ingredients in a large salad bowl.

Tangy Lemon-Beet Vinaigrette: In a small bowl, combine the lemon juice, beet juice, tarragon, sugar, salt and pepper. Whisk in the olive oil until the mixture emulsifies. Pour the vinaigrette over the salad and toss gently to coat. Just before serving, add the feta cheese and toss gently. Serve the salad with the lamb burgers. Serves 4 to 6.

Recipes by meteorologist Bryan Busby.

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