KBKabaret

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Ingredients:

• 1 tablespoon extra-virgin olive oil, divided
• 3/4 cup chopped onion
• 2 garlic cloves, chopped
• 5 regular or whole-wheat hamburger buns, toasted and divided
• 6 ounces presliced cremini mushrooms
• 1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
• 4 teaspoons Dijon mustard, divided
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 large egg, lightly beaten
• 1 ounce goat cheese, crumbled
• 1 1/2 tablespoons canola mayonnaise
• 1/2 cup baby arugula

Directions:

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Serves 4

Ingredients:

• 1 lb bag of large pasta (I used ziti)
• 3 tablespoons butter
• 2 shallots, finely chopped
• 3 tablespoons all purpose flour
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• 8 oz white cheddar, grated
• 4 oz Gruyère, grated
• 2 cups sharp cheddar, grated
• salt & pepper, to taste
• the meat of 2 cooked lobsters, coarsely chopped
• 1 tablespoon chives, chopped

Directions:

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
4. Melt butter over medium heat in large saucepan.
5. Once melted, add shallots and sauté until soft.
6. Add flour and stir for 1 minute until combined.
7. Whisk in milk.
8. Bring to a slight boil, whisking constantly.
9. Add cream, Dijon, both cheeses, salt, and pepper.
10. Remove pan from heat.
11. Stir together until all cheese is melted.
12. Mix in pasta and lobster.
13. Pour into a large baking dish.
14. Bake until golden. This will take about 20–25 minutes.
15. Serve with chives on top.

Tip:

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

Ingredients:

• 1/2 pound chicken livers, well-trimmed
• 1/2 small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• Kosher salt
• 1/2 cup water
• 1 1/2 sticks unsalted butter, at room temperature
• 2 teaspoons Cognac or Scotch whisky
• Freshly ground pepper
• Toasted baguette slices, for serving

Directions:

1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
3. The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

Ingredients:

• 3/4 cup frozen unsweetened peaches, thawed
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup plus 2 tablespoons apricot nectar
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons peach schnapps
• 1/8 teaspoon almond extract
• 3/4 cup frozen reduced-calorie whipped topping, thawed
• Fresh mint leaves (optional)

Directions:

1. Place peaches in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.

2. Sprinkle gelatin over apricot nectar in a small saucepan; let stand 1 minute. Stir in pureed peaches and sugar. Cook over medium heat, stirring until gelatin dissolves. Remove from heat; stir in schnapps and almond extract. Chill 1 hour or until consistency of unbeaten egg white.

3. Gently fold in whipped topping. Spoon mixture evenly into 2 (8-ounce) parfait glasses. Cover and chill until set. Garnish with mint leaves, if desired.

Ingredients:

• Water (enough to cover veal roast)
• 2 White onions, quartered
• 2 Carrots, chopped
• 1 celery stalk, chopped
• 2-3 bay leaves
• 3-4 garlic cloves, whole and peeled
• Green onion, 1 bunch cleaned and chopped
• Parsley, to taste
• 2 tablespoons coarse sea salt
• 1-3 lbs veal eye of round roast, cleaned and trimmed of fat
• 8 hard-boiled, organic egg yolks
• 2 cans tuna fish in oil, drained and fluffed with a fork
• 1 cup extra virgin olive oil
• 2 generous tablespoons Dijon mustard (or your favorite kind of mustard)
• 1 cup mayonnaise
• 1 small can or jar anchovies (approx. 12 fillets)
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons capers

Directions:

1. In a large soup pot, bring water to boil (add enough so that it will cover the veal roast).

2. Add the vegetables, 2 tablespoons coarse salt and the veal eye of round. Bring water to a boil and let cook for approximately 1 hour, stirring the white foam that forms at the top of the pot. Turn off the stove, letting the meat cool in the broth.

3. Once cool, cut the meat in thin strips and arrange on a tray or platter (depending on when you’re going to serve it).

4. Meanwhile, put hard-boiled egg yolks, tuna and oil in a blender. Liquefy until a smooth, uniform mix is achieved.

5. Add 1 cup of broth, and continue blending. While the blender’s running, incorporate the mustard, mayonnaise and anchovies. (The consistency should be somewhere between liquid and a thick spread. If too thick, add more broth.

6. Taste the sauce and adjust the seasoning, adding salt and pepper. (If already salted to taste, just add the pepper.

7. If you’re not going to serve the vitel toné on the same day of preparation, store in the refrigerator. Otherwise, a few hours before serving, arrange the strips of veal on the serving tray or platter you will be using, and cover with the tuna and anchovy sauce. Sprinkle with capers, and serve with the garnish of your choice.

Ingredients:

• 1 1/2 pounds cucumber, peeled and cut into chunks
• 4 yellow tomatoes, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1/3 cup chopped white onion
• 2 tablespoons sherry vinegar
• 4 teaspoons minced fresh dill
• 4 teaspoons minced fresh parsley
• 2 cloves garlic, smashed
• 1 teaspoon sugar
• Kosher salt
• 1 1/2 tablespoons extra-virgin olive oil
• 4 slices white sandwich bread, crusts removed, cut into 1/4-inch cubes

Directions:

Combine the cucumber and tomatoes in a blender, reserving 1/4 cup of each for garnish.
Add the bell pepper, onion, vinegar, 1 teaspoon each dill and parsley, 1 clove garlic and the sugar; puree until smooth.
Pass through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible.
Season with 1 teaspoon salt. Refrigerate until chilled, about 1 hour.

Meanwhile, make the croutons:
Heat the remaining clove garlic with the olive oil in a skillet over low heat.
Add the bread cubes and the remaining 3 teaspoons each dill and parsley.
Cook, stirring, until golden and crunchy, 10 to 15 minutes.
Discard the garlic.

Pour the soup into chilled bowls. Dice the reserved cucumber and tomatoes; sprinkle into the soup. Garnish with the croutons.