appetizer, Cheese, Entree, Recipes, turkey

Turkey Mini Patties with Herbs, Almonds and Parmesan Cheese

Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.
To add more flavors and interesting textures to the meat, I’ve added a mix of chopped scallions and parsley, for their fresh herbal flavor and color, roasted almonds and Parmesan cheese, for their flavor and texture, and yet another layer of protein; breadcrumbs and a small amount of water and baking soda, which added more moisture and softer texture to the meat.
I also seasoned the mixture with small amounts of Dijon mustard, ketchup, Tamari sauce and Gochujang paste, with each contributing its unique flavor.
These tasty patties can be served on their own, with a quick and colorful salad of endive and cherry tomatoes, as I have done here; in mini burger buns, with green Tahini sauce, as shown further down, or in any other way you prefer. Try them and enjoy.

Notes:
* Roasted and salted Spanish Marcona almonds have a rich delicate buttery flavor. They are available in specialty store or online. However, any other roasted salted almonds can be used instead.

Makes: 18-19
Prep time: 20 minutes
Chilling time: 1 hour
Frying time: 15 minutes

Ingredients:
5 scallions, trimmed and coarsely chopped
1 celery stalk, from the inner part, coarsely chopped
1 large handful of fresh parsley, washed and dried
¼ cup salted Marcona almonds (see notes)
¼ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
1 tsp salt
½ tsp freshly grated four peppers mix
16 oz (455 grams) ground dark meat turkey (see notes)
3 Tbs water
½ tsp baking soda
1 Tbs whole grain Dijon mustard
1 Tbs ketchup
1 Tbs Tamari sauce (or soy)
½ tsp Gochujang paste
Oil for shallow frying
For serving (optional):
Cherry tomatoes, endive, roasted almonds, lemon wedges, olive oil

1. Place the scallions, celery and parsley in a food processor bowl, fitted with the metal blade, and process to a fairly coarse consistency. Transfer into a medium bowl.
2. Add the almonds into the food processor bowl, and process coarsely. Add to the bowl, along with the breadcrumbs, cheese, salt and pepper. Mix well.
3. Add the turkey meat, water and baking soda, and mix well. Add the mustard, ketchup, Tamari sauce, and Gochujang paste, and mix again.
4. Cover the bowl and place in the fridge for 1 hour, to let the flavors develop. When ready to fry, bring the mixture to room temperature. Create 18-19 ping-pong size balls from the meat mixture, and press to flatten them.
5. Preheat oil for shallow frying in a large frying pan, over medium-high heat. Pan-fry the patties until they brown on one side, and flip over, to cook from the other side, about 5-6 minutes. Serve warm.

Another serving option, in mini-burger buns, seasoned with Green Tahini Sauce:

appetizer, bison, Brunch, Entree, Meat, Recipes

Filo Pastries with Bison Meat, Golden Raisins and Pine Nuts

While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch. Continue reading “Filo Pastries with Bison Meat, Golden Raisins and Pine Nuts”

Bread, breakfast, Brunch, Cheese, Eggs, Meat, Pasta, Recipes, Salad, sandwich

A Few Dishes with Dandelion Greens

Dandelion is known mostly as a seasonal plant, of which all its parts have been used in cooking and traditional medicine from ancient times. To many who are unfamiliar with the plant, the greens are many times considered an invasive weed in fields and gardens, but they are in fact edible and highly nutritious. As I’m not a gardener myself, nor a forager of wild greens, I’ve never tried them, until I recently found them at the store, and decided to buy a bunch. Continue reading “A Few Dishes with Dandelion Greens”

lamb, Meat, Stew

Lamb and Fennel Stew

Lamb and Fennel Stew Ronit PensoThis quick and easy to prepare stew is the perfect dish for this season, when spring somehow refuses to fully arrive, yet the heavier winter’s stews are not as happily accepted.

Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading “Lamb and Fennel Stew”

Brunch, Food, Meat, Recipes

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough

Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough Ronit PensoLahmajoon, or “dough with meat”, is a well known Armenian dish, with many variations all around the Middle East and the Mediterranean. It is traditionally made with yeast dough, shaped into a circle, like cheese pizza.

Here, I’ve decided to use dough that is quicker to make, made with yogurt and olive oil, instead of the traditional yeast dough.

Continue reading “Armenian Meat Pie (Lahmajoon) with Quick Yogurt-Spelt Dough”

Entree, Food, Meat, Recipes, Side dishes, Vegetables

Roast Beef with Roasted Vegetables

Roast Beef + Roasted Vegetables Ronit Penso

The Holidays season brings with it lots of roast beef recipes, and rightly so, as it is one of the best dishes for an easy and tasty entertaining. The only problem is that many of these recipes are very long and detailed.
While it is the best approach for many, others may be deterred by the overwhelming information and end up thinking the dish is too complicated to even try. So, my goal here is to try to make the explanations as short and as simple as possible.

Continue reading “Roast Beef with Roasted Vegetables”