I’ve been seeing these star breads on various blogs for ages, but they were always filled with Nutella. And, Nutella is pricey. So, I went with a cinnamon, sugar and softened butter filling instead. I used the recipe found here. The technique is quite simple but the presentation is impressive. I’m not totally happy with the dough so I’m going to keep looking for a recipe that I like better.
Burgers … fast, inexpensive and tasty even when you don’t grill them.
I neglected to freeze the rest of a recent extra lean ground beef purchase, because I was planning on making chili as well as the ‘pasta e fagioli’ that I posted a while ago. Of course, something came up and then I ran across the last of the Stilton blue cheese from my Christmas dinner. After a fast google search I decided to make stuffed burgers using an Emeril Lagasse recipe I found. And then I forgot to put in the essence the recipe called for so I ended up with fairly boring burgers. Though I DID add a couple of tablespoons of caramelized onions to the meat along with some salt and pepper.
The stuffed burgers called for making 4 quarter pounder patties and then pairing them up with the cheese sandwiched between. The result was 2 HUGE stuffed burgers.
The second pound of meat was divided into 8 patties and I made 4 much smaller stuffed burgers which just fit into a couple of pretzel buns from the city market.
Instead of the fancy sauce/dressing that Emeril made, I went for fast and easy … ketchup and mustard.
Amazing what you’ll do when you’re hungry and want to eat as soon as possible.
I still had some Stilton left so I made a very simple blue cheese sauce/dip with it … Stilton, whipping cream and grated Parmesan cheese.
It was great over one of the large burgers which I served with rice and a salad. And even better as a dip for onion rings.
And here’s a freezer clear-out meal I came up with.
Chicken drumsticks marinated in vindaloo paste/yogurt and served with a side of chickpea curry over couscous.
Dessert ended up being the last of the panna cotta with raspberry coulis and no-churn blueberry ice cream.