Fun With Buns!

We're both big fans of burgers, and we thought it was about time we try our hand at making some brioche buns to go with our summer cook-out favorites.  You know by now that we're not into baking as much as we are cooking, but if we're ever going to improve so we have a shot at winning MasterChef, we need to practice!  You can't discount the importance of the bun to a good burger.  While some opt for potato, kaiser, or Portuguese rolls, nothing really makes a burger like a light, airy, malty, perfectly browned brioche bun.

We found this recipe online, and since we'd had some success with Smitten Kitchen recipes in the past, we knew she wouldn't steer us wrong.  Start by mixing together warm water, milk, yeast and sugar, and let it stand for about 5 minutes.  The warm water helps activate the yeast, while the sugar acts as food for it.  After about 5 minutes, this mixture will be foamy, and ready to mix into your dough.

While your yeast is standing, you can start to mix your dough.  For the dry ingredients, whisk together your bread flour, all-purpose flour, and salt.  Rub the butter between your fingers, and mix with the flour mixture, forming crumbs.  Ours didn't really form crumbs, per se, but once the butter was incorporated as much as it could be, we added the yeast mixture and a beaten egg.

We don't have a dough scraper, so we just used a rubber spatula to mix the wet and dry ingredients together.  Within minutes, we had a nice ball of dough.

Here's where some of the manual labor comes into play.  On a floured surface, you'll have to knead your dough.  We followed the recipe, which suggested using a scooping/slapping method.  You scoop your dough up from the counter and then slap it down.  In 8-10 minutes, it should be smooth and elastic.  Be careful not to add too much flour to the dough, as this will leave you with tougher buns.  Our dough was a bit tackier than it probably should've been, but we didn't want tough buns.  Once you've kneaded your dough, place it back in the bowl, cover with plastic wrap, and let it rise until it doubles in size.  This took about an hour for us.

Once your dough has risen, divide it into 8 sections.  We only made half the recipe, so we ended up with 4 buns.  Roll them into balls, and place on a baking sheet lined with parchment paper.  Spray some plastic wrap with some nonstick spray and loosely cover your buns to let them rise again.  We didn't have any nonstick spray on hand, so I just brushed a little vegetable oil on it.

Like I mentioned earlier, our dough was still fairly tacky, so it was a bit difficult to roll them into balls.  Instead we shaped them as best we could, and let them rise again.  When you're ready to bake, place a dish of water in the bottom of your oven, and heat the oven to 400 degrees.  Beat another egg and brush it on top of each bun, and if you want to add sesame seeds, do that now.  Pop 'em in the oven, and let them cook for about 15 minutes, or until golden brown, turning the pan about halfway through.

And voila!  Golden brown buns!  Let them cool completely before you cut into them.  At first, they seemed kind of tough on the outside, but once they cooled, and we cut into them, they were pretty light and fluffy on the inside.

For our burgers, we used Polyface Farms ground beef from our share, and simply seasoned them with salt and pepper.  We had some humboldt fog leftover from our grilled cheeses, that got nice and melty on the warm, grilled burgers.  We also caramelized some onions with port wine that topped the patties, along with some fresh arugula.  Add one of our dill pickles, and we had the perfect burger.

Outdoor Flicks & Picnics!

As you may have seen on Facebook last night, we had a delicious summer picnic spread that we enjoyed while taking in an outdoor movie (if you didn't see it, you should "Like" our Facebook page!).  One of the things I love about summer in DC is that on any night of the week, you can see an outdoor movie.  Most neighborhoods are jumping on the wagon, and you're sure to find at least 1 movie each week that you want to see.  As foodies, we had to go above and beyond a bucket of fast food chicken or prepared food from the grocery store.  We prepared an awesome spread for movie without going overboard like this:

One of the things I'm not a huge fan of when it comes to summer in DC, is the sweltering, humid weather.  As soon as I step outside, I feel sweaty and gross, and the last thing I want to do is stand over a stove, or in front of a hot oven.  The perfect solution is a cold soup!  And since we picked up a ton of tomatoes in this week's share, gazpacho was the natural choice.

For a little guidance, we found this recipe.  As always, we put our own spin on it.  But to get you started, gather all your veggies, a good knife, a big bowl, and get to chopping!  Make sure you collect all the seeds and juices that may leach out from your veggies as you're cutting them.  That will help thin out your soup.  I left the skins on all of the veggies, except for the cucumber.  He was the only guy that got peeled.  Because we're both huge fans of garlic, we added about 5 cloves.  And since we had a jalapeno on hand, we chopped that up, as opposed to using hot sauce, as the recipe called for.


Once you're done chopping, you'll have this beautiful bowl of fresh summer veggies!  The recipe instructs you to just get your hands dirty, and squish all the veggies together, but I don't think that's an ideal method, considering the peppers and onion aren't as soft as the tomatoes.  Plus, we wanted more of a soup consistency, as opposed to a chunky salsa consistency.  So I pulled out the immersion blender and got to work.  It didn't take long to break down all the veggies either.

Here's where you really need to taste and add seasonings, as needed.  I started with salt, pepper, and juice of half the lemon.  I started out conservative on the lemon but ended up using the whole thing.  Give it another whirl with the blender, and taste again.  If it's not spicy enough, add another jalapeno, or a splash of hot sauce.  I also threw in the balsamic and red wine vinegars, olive oil, and a splash of worcestershire sauce to balance out the sweetness of the tomatoes.


To top it all off, we threw in a bunch of fresh cilantro and parsley.  Again, blend it all up and taste it to make sure the flavor is right where you want it.  Then just pop it in the fridge to chill until you're ready to eat.


No tomato soup would be complete without a grilled cheese sandwich to go with it.  But we couldn't just go with any ol' grilled cheese.  We had to step up our game for all of you! So we chose a nice baguette for our bread, some prosciutto, humboldt fog cheese, and some arugula.

As with any other sandwich, just start building.  I failed to put cheese on both sides of the bread initially, and they wouldn't stick together, so it's in your best interest to do this right off the bat.  The humboldt fog is a mold-ripened goat cheese, but it has a little less tang and a little more smokiness than a typical goat cheese.  It's somewhat soft and crumbly, but it was easy enough to spread on the bread, and melted into the meat and arugula.  With your sandwiches assembled, melt some butter in a pan, and get to toasting!

If you're packing these treats up for a picnic, let the sandwiches cool down a bit before wrapping them in foil, or putting them in a plastic container.  You don't want them to sweat and get all soggy.

All that was left was to pop some popcorn (truffle parmesan popcorn, that is!), throw a couple beers in the cooler, and a couple peaches for dessert!