Wild gourmet dinner experience
While most of us love relaxing walks in the woods, still many don’t know what are the surrounding plants or other greens..
While on the contrary, Lithuanians are famous for bringing mushroom picking next level, but did you know that now is a prime time to gather all those fresh spring goods?
It may seem that foraging is a risky thing if you aren't educated in which plants are edible and which are poisonous, so here’s a link to start with everything about now in season spruce tips and recipes to try https://foragerchef.com/spruce-tips/
Danielius, what are three main things to keep in mind when you try to cook the best burger?
Asked by Ronaldas Buožis
Practice, practice, practice.
Practice aside I'd recommend to focus on three things:
1) Meat composition
Try grinding your own meat using different cuts of beef: shortrib, ribeye, chuck, brisket, etc. Cook the patties alone, taste the individually and try to find your sweet spot. Try different meats - mix ground and chopped salmon, turkey, pork (pork is the most underrated meat IMO), you get the idea. But the key point here is to taste the patties on their own to get the idea of their individual taste.
2) Meat cooking
Buy an immersion circulator and it will save you tons of time. However, if, for some unimaginable reason, you want to skip this step... Try cooking the patties without oil, with a splash of oil. Heck, try deep frying them. When I don't have my circulator, I cook the burgers on high, flipping every 15-20sec (this makes them cook more evenly). Again, cook the patties on their own to get the idea how they turn out. The point of this is to get the idea how your stove and cooking method relates to the final texture of the meat.
Try all the cheeses. Processed ones, hard ones, goat, sheep, mild, sharp, blue, green. Try making your own blend of cheeses (my personal favourite is provolone + gruyere, but it will be a different one for you, I promise). Also, if you really want to up your cheese game, learn to make your own processed cheese. No thank you needed.
When you have mastered all three of them (or get bored with experiments):
Try differen buns - potato rolls, pretzel buns, brioche (overrated), make your own buns!
Different sauces (for example: wasabi kewpie mayo for salmon burgers)
And only then I'd suggest you start adding condiments to your burger (be careful not to overstack your burger). Try wakame sallad (and all the others), chutneys, guac, caramelised onions, black garlic, literally anything you can think of - try it.
CREAMY SPINACH STUFFED MUSHROOMS
One of my favorites, super easy to make and very delicious, I make this all the time. 😋
AUTHOR Slice of kitchen life
10 medium / 5 large portobello mushrooms (approx 350-400g)*
3 tablespoons butter, divided
2 teaspoons garlic puree (or crushed garlic)
200g baby spinach leaves
3-4 tablespoons sour cream (or could use softened cream cheese)
4-5 tablespoons parmesan cheese, freshly grated
Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter.
Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!
6 things I did regularly during the MCO and CMCO period to stay sane.
a) Learned how to cook. Can't believe it took a forced measure to stay at home to actually learn how to make my mum's cooking. Excellent mother-daughter bonding time and they get a helping hand too which reduces their stress of cooking everyday.
b) Binge watch stand up comedy and rom com movies and series on Netflix. I was very much intrigued and impressed by spanish based shows as they had a strong independent and women empowerment based storylines which was refreshing. No topic was a taboo for them be it same sex relationships, sex before marriage, never feeling the pressure of being married as a woman which I think a lot women today need as inspiration to focus solely on themselves.
c) Went on long drives in my car. We are not chickens meant to stay cooped up at home. Just get in your car and go for a long drive with your fav music on. You will feel 100% again :)
d) Regularly scheduled zoom night hang outs with colleagues and friends. This gives you something to look forward to on a weekly basis while checking in on each other and keeping each other sane.
e) This one is my favourite. Use the time at home to mask and love your skin. Put on a face mask while you're working. Your skin will love you and your mood will be lifted with the results.
f) Gardening and plant shopping. I know almost everyone on my social feed has taken this up as a hobby but the reason is very clear. Plants are pretty, provide oxygen and they are highly therapeutic :)