Food Buzz

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Friday, July 25, 2008

CSA recipes: Thai burgers, carrot custard

Thai burgers

1 lb beef
1 T soy sauce
1 T fish sauce
1 egg
2” piece of ginger, grated
2 cloves garlic, minced
1/3 cup chopped cilantro
1/3 cup cornmeal

Combine ingredients and shape into flat, wide patties. Serve with Vietnamese garlic chili sauce for adults.

Carrot custard

1 lb carrots
3 eggs
1 cup cream
½ cup sugar
pinch of salt
2 t rum or vanilla
zest of 1 orange

Chop carrots and boil until very soft. Cool and puree. Combine with remaining ingredients except orange zest and strain into a large baking dish or 6 ramekins placed in a large pan. Stir in orange zest. Pour hot water into pan and bake custard at 325 for about an hour and 20 minutes (or just one hour for mini-custards) or until set. Refrigerate about six hours before serving.

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