Recipe of the Month

Chef Anna Hadley's Mushroom & Green Olive Veggie Burgers

Mushroom & Green Olive Veggie Burgers

Ingredients

• 1 15-ounce can kidney beans, drained and rinsed
• 1 small red onion, shredded and squeezed dry (about 1/2 cup)
• 1/3 cup chopped green olives
• 1 small carrot, finely diced
• 1 lg red bell pepper, diced
• 2 tablespoons chopped fresh parsley
• 2 shallots, finely sliced
• 1 tablespoon of butter
• 2 cups assorted mushrooms, sliced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire or soy sauce
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 3 cups assorted mushrooms, diced
• 1 cup plain or whole-wheat breadcrumbs
• 1 egg
• 4 English muffin, split and toasted
• Mayonnaise and/or mustard, for garnish
• Baby arugula, for garnish

Directions

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Add the carrots, chopped mushrooms, 1/2 cup breadcrumbs, red bell peppers, green olives, parsley and 1 teaspoon Worcestershire sauce and egg.

Season with salt and pepper and mix with your hands until combined.Spread the remaining 1/2 cup breadcrumbs on a plate.

Form the bean and mushroom mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.

Heat the tablespoon butter in the same skillet over medium heat.

Add the sliced mushrooms, shallots and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Or cook on an indoor grill. *Do not attempt to cook on outdoor grill.

Add the patties and cook until golden and slightly crisp, 4 to 5 minutes per side. Top with your favorite cheese 2 minutes prior to being done, cover with some sort of lid to help melt the cheese.

Transfer the burgers to a plate.

Serve the burgers on the English muffins with mayonnaise and/or mustard, baby arugula and mushrooms shallots mixture.
Enjoy!

Lunch Catered to Your Doorstep!

Simmer and Sear also offers catered lunches to your doorstep. There will be a new weekly menu uploaded for your company to choose from. We will be offering three new lunch specials every week. You can find the weekly menu by going to the catering services link on my website: www.simmerandsear.com
Hope to see you at lunch!
~Chef Anna

Summer BBQ'ing Class

Come get your grill on!
August 19th @ 6:00pm

Simmer and Sear has found an exclusive hot spot in the Mission to get our grilling on! We are going to venture into this great loft space and bbq on the back deck. You won't believe how many things you can throw on the bbq.

There will be a special movie playing on the big screen on the building next to the deck just like the old drive-in movies....and I will be serving fresh homemade popcorn!!

So get your Bobby Flay attitude on and let's get grilling! Make sure to bring your favorite bottle of wine. Cost ~ $65 per person

Please email: chefanna@simmerandsear.com to find out more info and to register today!

Sushi Making Cooking Class

Sushi Making Cooking Class ~ Let's get our roll on!
June 23rd @ 6:00pm
Venue: TBD

Interested in learning how to make sushi? Or just want to see how it's made, socialize, drink wine & sake and eat sushi? Well, look no further.....

Sushi is low in fat and is a very nutritious food. A typical setting of 7 to 9 pieces contains about 300-450 calories. The fish in sushi provides protein and can be a good source of omega-3 fatty acids. Vegetables are a great source of vitamines. Seaweed is rich in iodine. And rice provides complex carbohydrates.

Sushi is perhaps the most famous Japanese food in the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Since Japan is surrounded by ocean, seafood has always been widely consumed as well as rice. So, the combination of raw fish and rice, sushi, naturally became a popular food in Japan.

Please email chefanna@simmerandsear.com to sign-up and for payment options.

Soups on!

The Art Of Making Soup ~ Soup Series Class
Tuesday June 2nd @ 6:00pm
Venue: TBD

Soup can be anything you want it to be - quick, hearty, light - and once you master the basics, you can experiment endlessly with your favorite vegetables, beans, and meats to make tasty meals in no time. Cooking homemade soup can be easy and makes wonderfully satisfying meals!

In this "soup series" class you will be learning the six secrets to making simple & savory soups. Learn about soup thickeners, how to make a soup stock, what the five staple ingredients are to starting any great soup and much more.....

*The next class in this series will be stews.

Please email chefanna@simmerandsear.com for more information and to register today!

A Big Thanks.....

Just wanted to thank all of you that made my April busy, fun and a true success! I had some amazing groups last month and Simmer and Sear wouldn't be what it is without you!

A Big Thanks goes out to:

Thanks so much to the Berman Family! What a wonderful intimate experience cooking with Mom, son and daughter! Thank you for the amazing review Amy on Google! It was so nice to get to know each of you and cook together.

Thank you Tatiana for organizing your group of ladies for the bachelorette party. Loved the theme you choose of Asian/Fusion. The food came out awesome and I had so much fun with you girls! Congrats to the bride and good luck with the upcoming wedding!

And last but not least, thank you to David for making an expedited bachelor party run smoothly! Even though we did it in a day it turned out awesome! Congrats Michael, I hope the wedding went off without a hitch!

The calendar is overflowing for May and I can't wait to see how it all turns out!! I will keep you posted! If you are looking to join a cooking class this month the new ones coming up are listed right here on the blog.

Ciao~Chef Anna

Here are the group pics for the above mentioned events:

Recipe of the Month...

Braciole Di Manzo (Beef Rolls in Tomato Sauce)

Ingredients

1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup olive oil
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces

Preparation

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.

In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.

Enjoy!

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)