Stirring the Pot: Sharing is Caring
Ruthie Cohen’s kitchen is a reflection of her relationships in life. Her salad dressings are brightened by old acquaintances. Her brownie recipe is indebted to a friend of a friend. Sharing food is about more than simply eating together. It is an act of caring for one another. Read what Ruthie has t
Once a week when I was in college abroad, I went to the home of my then boyfriend’s aunt for lunch. Her kitchen was tiny. Her heart, her kindness, and her cooking wisdom were huge. The meals that came out of that cramped space and her tiny Suzy Homemaker oven were abundant, healthy, and full of flavor. Whole fish encrusted in Moroccan spices and herbs, delicate meatballs simmered in pungent tomato sauce, rice studded with peas, glossy garlic mashed potatoes, roasted vegetables stuffed with ground lamb baked in pomegranate sauce. Every week was a feast and, without realizing it, I was learning how to cook from her.
Aunt Rina was generous. She held nothing back. And I took it all in.
Over the years I have sought out and tried to emulate this model of giving and receiving:
Amy B’s cauliflower shawarma is a revelation.
Amy D adds honey to her vinaigrette and salad greens get a makeover.
Kristen adds orange juice to her salad dressing — so unexpected, so delicious.
A last-minute squeeze of lime just before removing browned, buttery scallops from the frying pan was Susan’s gift to my tastebuds.
Nancy marinates tomatoes with garlic cloves and things get serious.
Aaron patiently sautés garbanzo beans until creamy-crunchy.
The discovery of red pepper paste, courtesy of Joni, is a cherished enhancer of soups, stir fries, vegetable casseroles, and curries.
Freshly grated carrots with lemon juice from Sarah are bright and beautiful.
Aviva creates feasts where there is always something for everyone.
Steve teaches me how to shred and oven-bake the chanterelles that he forages, and how to freeze them for when you need to add that extra something to a dish later.
I am indebted to a friend of a friend who brought a batch of brownies to a party. She gave me the recipe along with the imperative to add mini marshmallows to the batter and to underbake for maximum gooeyness.
Isn’t it absurd how some folks guard their recipes and shroud them in mystery? Proprietary blends. Secret sauces. “It’s been in our family for generations.” Really? Sharing a recipe is an act of love. We could use a lot more of that in our troubled world.
MUSHROOM BURGERS
Consider the ingredients and quantities as suggestions. Throw in what you’ve got.
2 tablespoons olive oil
1 lb mushrooms of your choice
1 medium onion, quartered
3 cloves garlic
1 medium carrot
1 medium red, orange, or yellow pepper or jarred roasted pepper
1 cup oats
1 teaspoon red pepper paste (optional)
Splash of soy sauce or Worcestershire sauce
A generous handful of fresh parsley or cilantro
Any vegetables in your crisper (zucchini, yellow squash, tomato)
2 tablespoons flour (your choice: all-purpose, chickpea, almond, etc.)
Salt and pepper to taste
To enhance the flavor, heat a skillet. Drizzle one tablespoon of oil on the mushrooms, place in the skillet and sauté with 3/4 teaspoon salt, 5–10 minutes depending on type and size until lightly browned. Alternatively, omit this step as the mushrooms will be cooked during the burger-frying phase.
Place the mushrooms in a food processor. Add the rest of the ingredients, including the veggies from your crisper drawer. (If time allows, sautéing the peppers in a bit of oil will caramelize them and add flavor.) The mixture will be dense, textured, and somewhat sticky. Add water, one tablespoon at a time, if it appears dry.
Form into patties. I use a measuring (1/2) cup, pressing the mixture in and turning it out onto a plate lined with waxed paper. Refrigerate for 30 minutes or more to set. (You can also freeze the patties on the plate and then transfer into a freezer bag for future use.)
Heat one tablespoon of oil in a skillet. Add the burgers without crowding them. Fry for several minutes until the bottoms are browned. Press gently with a spatula to desired thickness and crispiness. Flip. Fry the other side until browned.
Serve with a green salad, sliced tomatoes, and condiments on hand (mustard, ketchup, tahini dressing, relish) or in pita with chopped tomatoes, cucumbers, and tahini dressing.
This recipe makes 4–6 burgers depending on what you add to the mixture.
