Happy Veteran's Day.
Today we made a record-breakingly quick lunch. We had lamb-burgers, broccoli in Marsala butter sauce, and green beans in lemon butter sauce. It was delicious. And here's how you can replicate our meal!
You will need...
1 and 1/2 lbs ground lamb, recommended place to buy it is Whole Foods
several handfuls of haricots verts green beans
juice of 1 lemon
3 tbsp butter, divided
3 crowns of broccoli
approx 1/4 cup Marsala cooking wine, preferred is the dry variety from Trader Joe's
Directions:
Cut the broccoli into florets. Place a steamer basket over a large pot of boiling water. Bring to boil.
Make sure the green beans are trimmed of the stem ends, but keep the elf shoe ends on because these are fancy and edible. Put green beans in a medium sized pot and fill with water to cover the beans, but no higher. Add a pinch of salt. Put over high heat and bring to a boil. When the beans are boiling, count to 45 slowly and then drain. If you have ice, you can shock them in ice water, if not, you'll be fine, just leave them in the strainer for a moment.
Heat back the original green bean pot over medium-low and melt 1 tbsp of butter. Add the lemon juice and the green beans, and cook approx 10 to 15 minutes.
In the mean time, the water for the broccoli will have come to a boil, so add the broccoli pieces and cook for approx 3 minutes over the boiling water, until al dente. Then drain the water and add the 2 tbsp butter and the Marsala wine. Let butter melt and wine cook out its alcohol over medium heat for approx 2 minutes. Then turn to medium-low heat and add the broccoli. Cook approx 10 minutes while you make the burgers!
Now that the veggies are taken care of, form the meat into small burgers with an indent of your thumb in the center of each so they don't puff up too much in the middle and take forever to cook through. Heat your largest and most favorite pan (ours is the green pan brand skillet) over medium to medium-high heat, and place the patties in, being careful to leave some room around each patty. Cook 5 minutes, then flip. Cook another 5 minutes, then turn off the heat and let sit while you set the table for a few minutes so that the juices don't all run out when you cut into them. Remember to serve with a clean spatula because the one you used to flip them has now touched raw meat.
Optional toppings are cheddar cheese, bread or buns, ketchup, and pickles.
Enjoy this quick meal that will take you about 30 to 40 minutes to make, leaving you to feel sort of like Rachael Ray with her 30 minute meals! Yum-oh, as Rachael would say... ;-)
Today we made a record-breakingly quick lunch. We had lamb-burgers, broccoli in Marsala butter sauce, and green beans in lemon butter sauce. It was delicious. And here's how you can replicate our meal!
You will need...
1 and 1/2 lbs ground lamb, recommended place to buy it is Whole Foods
several handfuls of haricots verts green beans
juice of 1 lemon
3 tbsp butter, divided
3 crowns of broccoli
approx 1/4 cup Marsala cooking wine, preferred is the dry variety from Trader Joe's
Directions:
Cut the broccoli into florets. Place a steamer basket over a large pot of boiling water. Bring to boil.
Make sure the green beans are trimmed of the stem ends, but keep the elf shoe ends on because these are fancy and edible. Put green beans in a medium sized pot and fill with water to cover the beans, but no higher. Add a pinch of salt. Put over high heat and bring to a boil. When the beans are boiling, count to 45 slowly and then drain. If you have ice, you can shock them in ice water, if not, you'll be fine, just leave them in the strainer for a moment.
Heat back the original green bean pot over medium-low and melt 1 tbsp of butter. Add the lemon juice and the green beans, and cook approx 10 to 15 minutes.
In the mean time, the water for the broccoli will have come to a boil, so add the broccoli pieces and cook for approx 3 minutes over the boiling water, until al dente. Then drain the water and add the 2 tbsp butter and the Marsala wine. Let butter melt and wine cook out its alcohol over medium heat for approx 2 minutes. Then turn to medium-low heat and add the broccoli. Cook approx 10 minutes while you make the burgers!
Now that the veggies are taken care of, form the meat into small burgers with an indent of your thumb in the center of each so they don't puff up too much in the middle and take forever to cook through. Heat your largest and most favorite pan (ours is the green pan brand skillet) over medium to medium-high heat, and place the patties in, being careful to leave some room around each patty. Cook 5 minutes, then flip. Cook another 5 minutes, then turn off the heat and let sit while you set the table for a few minutes so that the juices don't all run out when you cut into them. Remember to serve with a clean spatula because the one you used to flip them has now touched raw meat.
Optional toppings are cheddar cheese, bread or buns, ketchup, and pickles.
Enjoy this quick meal that will take you about 30 to 40 minutes to make, leaving you to feel sort of like Rachael Ray with her 30 minute meals! Yum-oh, as Rachael would say... ;-)