Mr Weiss and I had guests this weekend….
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
the first peas, tossed in olive oil and thrown on the grill along with this…
Some of us relaxed…
and some of us picked this…
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.
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).
Serve with gobs of this…
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.
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….
walking it all off….
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?