Text 27286, 87 rader
Skriven 2015-05-21 07:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Ground beef 691
=======================
 -=> Dale Shipp said to Ruth Haffly <=-

 DS> We have a Hamilton Beach multi purpose machine that has a meat grinder
 DS> attachment.  We used to buy round steak/roast on sale and grind our
 DS> own. The problem was that it was so lean, it had trouble staying
 DS> together in a burger.

Cook it rare enough, and it should.

Most of the nice things (and some of the nasty things) that
my mother did to and for me were food-based. One was, when I
told her that my sister and I wouldn't eat hamburgers
anything but rare, she bought a meat grinder because she
didn't trust the preground meat at the grocery store, so
for a (brief) while we got chuck roast and ground it at home
for burgers, at an expense of maybe a nickel more a pound,
which was a considerable amount at the time. I don't know
why this excellent practice was abandoned. Might have been
that that was around the time she found roaches in the
dishwasher and decided not to use the dishwasher any more,
and the grinder was tough to clean otherwise; or maybe she
just got bored; or maybe she decided eating rare burgers was
a bad idea anyhow.

Custard-topped savory onion shells
categories: Scottish, starter
servings: 8

2 lg onions of the same size
4 Tb olive oil
1 pn cumin
s&p
6 oz lean ground beef
2 oz lean bacon
1 Tb pignoli
chopped centers of onions, see above
1 ts tomato paste
1 pn oregano
1 pn thyme
s&p
2 Tb breadcrumbs
1 lg egg
5 oz heavy cream
grated Parmesan

Oven at 200C/400F.

Original author's words:
 I use a double "shell" for each helping, meaning I need
 eight "shells," so I start with 2 lg onions. If you want
 the result to be well shaped and not too oniony it is
 worthwhile preparing the shells as described below.

 Cut off the long pointy bits from the onions, then halve
 the onions through the center, not down the middle (i.e.,
 halve horizontally).

 Nestle each half, cut side up, in a circle of foil in the
 roasting pan. Drizzle with oil, seasoning, and cumin. Now
 roast them for an hour, then remove and let cool slightly.

 Carefully lift out the onion centers and lay aside, then
 lift out the layers one by one to provide shells or cups.

 Double up the shells and replace in the roasting pan.

 Meanwhile, the filling. Snip up the bacon. Chop up the
 onion centers reserved from the shells. Brown the onion,
 ground beef, and bacon very thoroughly, breaking the
 mixture down well with a fork - don't stint on this as
 it's the main cooking process. Add the herbs, tomato,
 and pine nuts and mix well. Moisten with a little water
 or stock, and simmer briefly, seasoning to taste. Remove
 from heat and stir in enough breadcrumbs to give a soft
 but not sloppy mix.

 Fill each shell 3/4 way with this mixture.

 Beat up the egg in the cream, season, and mix in a little
 of the cheese. Spoon this to fill the shells. Sprinkle a
 little Parmesan on top. Bake until just set, appx 15 min.

Jane Buchan-Watt, Inverness Courier, 4-17-98
reposted with text pretty exactly
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