Food & Wine Annual Cookbook 2017 by Matt Moore

Author:Matt Moore
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2017-02-07T05:00:00+00:00

1 red beet (8 oz.), scrubbed

2 tsp. extra-virgin olive oil

Kosher salt

1 small white onion, thinly sliced

1¼ cups distilled white vinegar

½ cup rice vinegar

2 Tbsp. sugar

Four ¼-inch-thick slices of fresh pineapple

Crushed red pepper

2½ Tbsp. unsalted butter

4 large eggs

April’s Essential Burgers (recipe at right)

1. Preheat the oven to 350°. In a small bowl, coat the beet with 1 teaspoon of the olive oil and sprinkle with a generous pinch of salt. Wrap the beet in foil and roast in a pie plate until tender, 1 hour. Let cool, then peel the beet and slice it ¼ inch thick. Transfer to a heatproof bowl and add the onion.

2. In a medium saucepan, combine the white vinegar, rice vinegar, sugar and 2½ tablespoons of salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Pour the brine over the beet and onion and let cool, about 1 hour.

3. Light a grill or heat a grill pan. Coat the pineapple slices with the remaining 1 teaspoon of olive oil and a pinch each of salt and crushed red pepper. Grill the pineapple until warm and lightly charred, 2 minutes per side. Transfer to a plate and keep warm.

4. In a large nonstick skillet, melt the butter. Add the eggs and cook over moderate heat until the whites are set and the yolks are slightly runny, 3 minutes. Remove from the heat and season with salt.

5. Layer the pickled beets and onions on April’s Essential Burgers. Top with the grilled pineapple rings and the fried eggs and serve. —April Bloomfield

MAKE AHEAD The pickled beets can be refrigerated for up to 2 weeks.

WINE Ripe Oregon white: 2014 Underwood Pinot Gris.

April’s Essential Burgers

Active 15 min; Total 2 hr 20 min Serves 4

For her casual Manhattan burger spot, Salvation Burger, April Bloomfield uses a secret beef blend; she created this version with home cooks in mind. The key to an extra-juicy burger is to ask your butcher for freshly ground meat with a good amount of fat. And don’t pack the patties too firmly or the burgers will be tough.

6 oz. ground fatty brisket (see Note)

6 oz. ground short rib

6 oz. ground bottom round

6 oz. ground chuck

Kosher salt

4 hamburger buns, split and toasted

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