Cook about 25 minutes, stirring occasionally, until the onions have browned and caramelized. Add the onions, and stir around so that they are coated with the oil. Place a large nonstick skillet over medium heat, and add oil. Place the patties on a plate, cover with plastic wrap, and refrigerate.Ģ. ground sirloin into a ball, and then flattening it into a patty. Perfectly Roasted Wild Mushrooms (recipe follows)Ībout 1/2 cup Good Stuff Sauce (recipe follows)ġ. These are definitely the best burgers I’ve made myself, in my kitchen, and I can’t wait to try the other recipes as well. The burgers seemed a little more approachable, and while there are some additional steps for the burgers, such as making homemade sauce, toppings, and then the technique of wrapping the burger is wax paper before eating, they really are not hard to make at all. I really want to make the village fries at some point, but I have to gear myself up for actually frying something in my kitchen. There are recipes for the amazing salads, burgers, fries, and shakes sold at the restaurant, among other things. It is one of those cookbooks where I seriously want to make pretty much every recipe in the cookbook. Several months later I received The Good Stuff Cookbook from Jeremy and Michelle. Our burgers were awesome, the toasted marshmallow shake was incredible, and the village fries (fries tossed with rosemary, thyme and sea salt) sold there were some of the best I’ve ever had. Despite being extremely crowded, and having to eat standing up at a small counter, it was well worth the visit. We also were able to eat at some great restaurants, including Spike Mendelsohn’s Good Stuff Eatery. We were able to fit in a lot in the two days we were there, including seeing a lot of the amazing monuments around the city, visiting the National Cathedral, and visiting the Museum of American History. Last winter, Ron and I visited my brother and his fiancee (Jeremy and Michelle) down in the Washington, D.C.
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