the weekend

Mr Weiss and I had guests this weekend….

dawgs

oh yeah and we had their human companions as well, but these three were clearly the stars of the show.

The weather kept us on our toes… Friday and Saturday we had downpours, howling winds, intermittent hot spells, blue skies and black clouds, about as much variety as mother nature could have dished up in 48 hours.  We were constantly in and out, shammies on hand, drying things off, racing to enjoy the few minutes before the next unknown weather pattern was upon us.

We grilled Friday and Saturday, although on Saturday it was in our our socks, scarves and sweaters after the temperature plummeted.  But Sunday, well what a winner, Mr Weiss and I are looking at each other’s burnt crispy faces after finally, FINALLY scoring ONE FULL DAY of gorgeous blue skies and pounding sun.

We picked these from my garden

peas

the first peas, tossed in olive oil and thrown on the grill along with this…

veggies

for the vegetarians TOFU and the meat eaters FLANK STEAK both with lashings of my famous chimmichurri sauce and wild man’s potato salad, recipe here.

Some of us relaxed…

dawgs1

and some of us picked this…

kale

and turned it into these…

Parmesan, Kale & White Bean burgers

2 cups great northern beans soaked overnight in plenty of water

sprig rosemary, thyme, sage, bay leaf

1 onion chopped

4 cloves garlic chopped

1/2 bunch kale (4 large leaves, or 8 small) washed and roughly chopped (smallish)

3/4 tsp cumin, 1/4 tsp crushed red pepper flakes, 1/4 tsp paprika

2 tsp vinegar (I used sherry vinegar)

1/2 grated parmesan reggiano

4 sun dried tomatoes finely chopped (optional)

1 cup breadcrumbs

1 egg beaten

2 tbsp olive oil

salt and pepper to taste

Drain beans, bung into a large stock pot, cover with 2 inches water, add herb sprigs, bring to boil, skim foam, lower heat, simmer until beans are soft and creamy about an hour. Strain beans, reserve 1/4 cup cooking liquid.  Set aside.

Saute onions in olive oil, add garlic until golden brown, add cumin, pepper flakes, salt & pepper, paprika, kale, cooking liquid, cover and lower heat, simmer 3-4 mins until kale is tender.  Add kale mixture to beans, stir in vinegar, parmesan and breadcrumbs, sun dried tomatoes and egg, combine well.

wburger

Taste, adjust seasoning if desired.  Divide into 8-10 portions, shape burgers and place on parchment lined tray. Refrigerate until ready. Grill 8 minutes each side, carefully flip. (or pan fry until golden brown, for those who are grill-less).

burgers

burger1

Serve with gobs of this…

Chive Aioli

1 lg egg yolk

2 tsp sherry vinegar

2 garlic gloves minced into a paste with a pinch salt

1 tsp dejon

1 tsp honey

2 tbsp finely chopped chives

7 tbsp mild tasting extra virgin olive oil

salt to taste

Place egg yolk, mustard and vinegar in a bowl, whisk together, slowly drizzle in olive oil, whilst whisking constantly, stir in garlic, chives, honey and salt. Chill.

aioli

other suggested condiments, grilled onions, grilled red peppers, sliced pickles, picked cabbage and whatever the hell you feel like at the time, just don’t skimp on the aioli, its delish!

then you might have to do this….

guests

walking it all off….

PHEW.

ps…… think the humans would have noticed if I just held onto this one,  he’s so small surely they wouldn’t miss him… would they?

P1030503

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5 Comments

  1. Posted July 6, 2009 at 3:26 pm | Permalink

    Looks like you were busy! Fun!

  2. coconutandquinoa
    Posted July 6, 2009 at 5:48 pm | Permalink

    I want those burgers for dinner …..but no outdoor grill!
    Your fury friends look so sweet and well behaved. Great photos!

    • thecatskillkiwi
      Posted July 6, 2009 at 5:55 pm | Permalink

      they were all so sweet I almost stole one! wasn’t sure the human companions would notice…

  3. Dee W
    Posted June 8, 2014 at 2:56 pm | Permalink

    awesome kale burger recipe I have tons of kale growing in the garden and in need of recipes. Thx for posting.
    Dee
    P.S. Did Mr Weis have a grand father named Herman and grandmom named Crystal? aybe great great grandarents? As a kid, we always went to the Catskills and stayed at CrystalFarm – owned and operated by Herman and Crystal Weis…just wondering

    • thecatskillkiwi
      Posted June 8, 2014 at 5:38 pm | Permalink

      hi, glad you liked the recipe, i haven’t made this myself in awhile, so now i kinda fancy it too.. got the beans on to soak :)
      Mr Weiss’s family is originally from Ohio… so its not Crystal & Herman, but i love their names!


3 Trackbacks/Pingbacks

  1. [...] well Mr Weiss and I have been stuffing ourselves senseless on kale, we’ve had kale burgers, sauteed kale with garlic, kale just salted and chucked on the grill, now that’s winding we [...]

  2. [...] We had these three again this holiday weekend, with their driver and disciplinarian in tow (sorry ladies but you know [...]

  3. [...] Adapted from The Catskill Kiwi. [...]

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