Contrary to what my children will tell you, occasionally we do have a really good, juicy hamburger. We don't eat a lot of red meat, maybe once every month or two, so when we do have it we really live it up. My husband hinted, after watching this new Richard Blais show on the Science Channel "Blais Off"(yes, Science Channel! He tries to see if science in the kitchen can improve traditional favorites like pizza and hamburgers--we're hooked!) that a brioche bun sounded really good for the next time we had hamburgers. While I'm not willing to go 80% "lean" beef like Blais, I did look for a good brioche recipe on Tastespotting. It turns out that the secret to great brioche is refrigerating the dough for 24 hours. 24 hours?!? What, am I supposed to plan ahead or something?
So tonight we had some great cheeseburgers under the broiler (it is below freezing outside so the grill was out), with sides of farfalle pasta and tuscan vegetables. I made up the recipe for the tuscan vegetables on the spot because these were the vegetables I had on hand. I like to serve at least two types of veggies every night so the question to the kids is, "WHICH veg to you choose?" Not, "please, please, please eat this vegetable!" They are used to choosing one, and sometimes they even eat both without being prodded.
It turned out great, try it for yourself! It's great over the pasta as a sauce, or on the side as it's own dish.
Tuscan Veggies
1 thinly sliced sweet onion
1 tbsp extra virgin olive oil
1tbsp minced garlic
1.5 cups sliced white mushrooms
1 can rinsed cannelini beans
3-4 tbsp fat free chicken broth
2 cups fresh baby spinach
optional shredded parmagiano reggiano
Heat oil over med high heat, add onions and cook until golden, about 5-10 minutes, add garlic and cook 1 minute. Add mushrooms and chicken broth and cook until mushrooms are softened (about 5 minutes). Add cannelini beans and top with spinach and steam spinach with remaining liquids at the bottom of the pan, about 3-5 more minutes. Serve topped with parmagiano reggiano.
It turned out great, try it for yourself! It's great over the pasta as a sauce, or on the side as it's own dish.
Tuscan Veggies
1 thinly sliced sweet onion
1 tbsp extra virgin olive oil
1tbsp minced garlic
1.5 cups sliced white mushrooms
1 can rinsed cannelini beans
3-4 tbsp fat free chicken broth
2 cups fresh baby spinach
optional shredded parmagiano reggiano
Heat oil over med high heat, add onions and cook until golden, about 5-10 minutes, add garlic and cook 1 minute. Add mushrooms and chicken broth and cook until mushrooms are softened (about 5 minutes). Add cannelini beans and top with spinach and steam spinach with remaining liquids at the bottom of the pan, about 3-5 more minutes. Serve topped with parmagiano reggiano.
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