I used to make ratatouille (an aromatic vegetable mélange of eggplant, zucchini, onions, bell peppers, tomatoes, garlic, and herbs) the classic way (AKA the Julia Child way), sautéing each vegetable separately in copious amounts of olive oil. Julia says that her recipe is the only one she knows in which each vegetable retains its own shape and character.
I’m on a grind-my-own-hamburger kick this summer, so thought I would share another sublime grilled burger that came out of the OtherWorldly Kitchen this past week.
This one is loaded with fire, spice, and smoke, and has got that essential aspect I call Big Taste. For the Summertime Beef & Brew Grilled Burgers posted earlier, I used beef chuck shoulder, but for my Fire & Spice Burgers, I was seduced by a mountain of well-marbled boneless beef short ribs in the butcher case. It was that luscious fat that got me all dreamy eyed.