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Posts Tagged ‘Hamburger’

Hamburger Potato Hotdish | Relishing It

We’re kickin’ it old-school today, friends.  If there was one dish that would represent the Midwest (or are we called the North now?) hotdish would definitely win the title.  I think I do a respectable job of exposing my family to worldly cuisines, but to be honest I’m a product of North Dakota and Minnesota, so there’s something that I find so comforting in a good hearty, potato hotdish.  It’s a bit of nostalgia from my childhood, but it also just tastes so good.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

Hotdish can be made from a variety of ingredients– pasta, rice, or potatoes are generally combined with vegetables and proteins and a sauce of some sort.  My favorite is this one made with potatoes.  It holds together so well and the leftovers are fantastic.  Pasta hotdish leftovers, as you can imagine, become a bit mushy.  But potato versions?  They just keep getting better.

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

The hamburger potato hotdish of my childhood isn’t exactly the version I’m sharing with you today.  My mom would make a version, probably like most of the other moms in the Midwest, using a couple cans of condensed soup.  You know the brand.  It was fine.  It was lovely.  I’m thankful that she made us delicious food.  Do I make my own hotdish using that can of condensed soup? You already know I don’t because I like to keep processed food to a minimum in my house.  Maybe I’m a bit of a control freak and I hate that I can’t control what’s going into that soup.  Maybe I hate that it has been setting on a shelf for weeks, months, or longer.  Maybe I hate preservatives.  Or maybe it’s just so easy to mix up my own– it takes just a few minutes and it tastes about 1,000x better?

Hamburger Potato Hotdish | Relishing It

Hamburger Potato Hotdish | Relishing It

My point is, with whole ingredients, this hotdish is sensational.  This is mid-winter Midwest food at it’s best.  We love the peas and carrot version that I’ve photographed here.  But another classic combination that we enjoy is fresh green beans and corn.  So good!  Also, give brussel sprouts a try, as well– amazing.  You can really modify this recipe to suit your family’s taste.  Try using sweet potatoes instead of white. The same goes for the mushroom sauce– use any type of flour that your prefer to thicken it.  Make it gluten-free, if that’s what you need.  As I’ve mentioned before, the leftovers are incredible.  If this is your first time embarking on a hotdish, I hope you enjoy this delicious and legendary dish.  Bon Appétit!

Hamburger Potato Hotdish | Relishing It

The Recipe: Hamburger Potato Hotdish

(serves 4-6)

2 pounds ground beef, preferably grass-fed
1/2 white onion, chopped
3 garlic cloves, chopped
1 1/2 teaspoons kosher salt
black pepper
6-8 medium-sized yukon gold potatoes, evenly sliced (don’t even bother peeling them)
2-3 large carrots, peeled and diced small
1 10-ounce bag frozen peas, no need to thaw
chopped fresh parsley, for serving

Mushroom Sauce:
4 tablespoons unsalted butter
4 tablespoons flour (AP, White Whole Wheat, or Gluten-Free all work)
2 cups whole milk
1 cup finely chopped crimini mushrooms
1 teaspoon dried thyme or fresh
1 tablespoon minced fresh rosemary (don’t use dried– just omit if you don’t have any)
kosher salt and cracked black pepper, to taste

Preheat oven to 375°F.

In a large skillet over medium-high heat, brown the ground beef. Drain the fat when finished. Add the onion, garlic, 1 1/2 teaspoons kosher salt, and pepper and sauté for a couple of minutes until the vegetables become somewhat aromatic. Remove from heat.

In a small saucepan over medium heat melt the butter.  When melted, whisk in the flour. When it bubbles, slowly whisk in the milk, followed by the thyme, rosemary, and mushrooms. Season to taste with salt and pepper. Continue stirring while the entire mixture becomes hot and starts to form bubbles. It will be done when the sauce has thickened a bit, about 5-10 minutes.

Place the meat mixture in a casserole dish, roughly 11 x 8 x 2.  Then toss the carrots and peas evenly over the meat. Layer the sliced potatoes next until they reach top of the dish. You may need more or less potatoes depending upon the size of your dish. Place the casserole on a large baking sheet to catch any drips while it bakes. Slowly and evenly pour the mushroom sauce over the potatoes. You may want to gently tap the dish to coax the sauce down in between the potatoes.  It will settle in more as it bakes, so don’t worry. Cover with a lid or use a tented piece of foil. Bake for about 1 hour, but remove the lid when there are just 10 minutes left to bake. Test the doneness of the potatoes using a fork.  Bake longer if need be. Remove from oven and let rest for about 15 minutes before serving, or the juices will run everywhere. Sprinkle with fresh parsley. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

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Homemade Sandwich Buns

Homemade Sandwich Buns | Relishing It

St. Paul was buzzing yesterday.  School started and everyone was excited as the kids headed out the door.  My sweet boy, Aanen, proudly made the walk down the street and into our nearby school, hand-in-hand with his dad.   I was both proud and sad to see him wave goodbye.  I have Aria for several more days at home, since pre-kindergarten doesn’t start until next week.  To be honest, I’ve been surprised that these first few days went off without a hitch.  All summer our kids stayed up far too late, and slept in until 9 a.m. every morning.  But the change in schedule didn’t seem to affect them too much, and we haven’t skipped a beat.

Homemade Sandwich Buns | Relishing It

The other big news in my world is that one of my dearest friends, Angharad, is moving to the UK.  Yesterday Aria and I had a chance to say our goodbyes to her at lunch.  She and her husband are moving to London, and while I’m happy and excited for them, I’m more than a bit sad.  I will miss this girl tremendously.  I’m already plotting how to save money for a visit to England.  Best of luck to the both Dan and Angharad as they settle in on their new life overseas.

Homemade Sandwich Buns | Relishing It

Alright, on to talking about food.  I’ve been excited to share this amazing bun recipe with you all summer.  I’ve made several batches, and every time they’ve turned out perfectly.  The flavor can’t be beat.  The buttermilk gives them a subtle tang, while the butter keeps them moist (sorry to those of you that hate that word).  These are great all-purpose buns.  We’ve eaten them with pulled pork (doused with this amazing mustard sauce), burgers, and regular summer sausage.  This bun is it!  It holds up really well– it isn’t too soft, or too dense, and has a nice beautiful crust.  Best of all, it lasts for a few days (when properly re-warmed in the oven).  It really is the only bun recipe you’ll ever need.

Homemade Sandwich Buns | Relishing It

A couple thoughts on baking bread.  First of all, if you dismiss the idea of baking your own because you think it’s too difficult and not worth the trouble, reconsider.  There is virtually no work involved in these buns (or most any bread, for that matter).  Most of it is a waiting game. The results are fabulous and you will feel so happy when you pull that pan out of the oven.  Second, and I know I’ve mentioned this before, but if you invest in a scale, your baking will turn out perfectly almost every time.  Accuracy is the key to better results.  I hope you give these buns a try and enjoy them as much as we have!

Homemade Sandwich Buns | Relishing It

The Recipe:  Homemade Sandwich Buns

21 1/4 ounces (4 1/4 cups) bread flour

2 teaspoons rapid rise yeast

1 1/2 teaspoon kosher salt

3 tablespoons granulated sugar

1/4 cup (4 tablespoons) butter, cut into pieces,  at room temperature

1 1/2 cups buttermilk, heated to 100°F

1 egg, lightly beaten, at room temperature

1 egg mixed with 1 teaspoon water, for egg wash

Poppy and sesame seeds, for sprinkling, if desired

Note:  I’m giving the instructions for making these buns using a stand mixer, because I have one.  If you don’t, they buns can easily be made the old-fashioned way.  Instead of using a dough hook, just knead it with your hands/arms for several minutes.  You’ll want the dough to be smooth and silky.  You don’t want it to be too dry or too sticky.  If it is a bit dry, simply add more buttermilk.

In the bowl of a stand mixer fitted with a paddle attachment, add the flour, salt, yeast, and sugar.  Mix to combine for a few seconds.  Then add 1 egg, butter pieces, and warmed buttermilk.  Mix on low until the liquid has absorbed and the dough forms a ball.  Remove the paddle attachment and use the dough hook.  Mix on medium for about 6-8 minutes, or until a beautiful, silky ball has formed.  Then place in an oiled bowl.  Drizzle a bit of oil on the top of the dough and gently smooth it all over.  Cover the bowl with plastic wrap and place in a draft-free area.  Let rise for about 1 1/2 – 2 hours, or until doubled in size.

When the dough has properly risen, divide the dough into 12  3-ounce balls (you may have a smidge of dough leftover).  Work the balls into proper bun shapes, placing the seam side down.  Place them on a 12 x 15 baking sheet (or use two smaller ones) that has been lined with parchment paper.  Spray olive oil on top of the buns and cover with plastic wrap for 20 minutes.  Then, with the plastic wrap still on the buns,  gently press down on each bun with your fingers to flatten it a bit.  Otherwise you will end up with a round dinner roll (which can be great, but not for sandwiches).  Let rise again for another 1- 1 1/2 hours, or until they are big enough for your liking.

Meanwhile, preheat the oven to 400°F.  When the buns have adequately risen, use a pastry brush to apply the egg wash.  Sprinkle with sesame or poppy seeds.  Bake for about 15 – 20 minutes, or until the tops of the buns are a deep, golden brown.  Enjoy immediately or keep for days in an airtight container.  Re-warm in a 350°F oven for a couple minutes before eating.

Source:  Adapted from Brown-Eyed Baker.

Thanks for stopping by Relishing It!

xo

Laurie

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