The Unreal: A Meal.

Lemon and lavender lamb burger, smoked garlic cheddar, curried-grapefruit marmalade aioli, spiced tomato jam, pickled watermelon radishes, topped with a fried egg and baby greens all on a toasted homemade gluten free bun. All local, all organic. Magical. Everyone who takes a bite goes on a journey, we cannot say where we go. But when we return from the Land of the Unreal, we all have undergone a magnificent change. Caution: this burger is not for the faint of heart.

This recipe serves two.

INGREDIENTS

The gluten free bun recipe we used can be found here. We actually got 11 buns out of the recipe, even though it says it will yield 6 to 8.

For the lamb patty:

• 12 ounces of ground lamb
• 2 cloves garlic, minced
• 2 tablespoons lavender, minced
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon sea or kosher salt
• 1/2 teaspoon black pepper
• 1 egg

For the spiced tomato jam:

• 1/2 a pint of grape tomatoes, quartered
• 2 tablespoons light brown sugar
• 1 teaspoon lemon juice
• 1 tablespoon mulling spices, whole or ground
• 1/4 teaspoon black pepper
• 1 teaspoon sea or kosher salt
• 1/2 cup water

For the curried-grapefruit marmalade aioli:

• 1 egg yolk
• EVOO
• 2 cloves garlic, minced
• 2 teaspoons yellow curry powder
• 2 tablespoons grapefruit marmalade (recipe here)
• a generous splash of lemon juice
• sea or kosher salt and black pepper to taste

Toppings:

• pickled watermelon radishes
• smoked garlic cheddar cheese
• 2 eggs, fried
• baby greens

INSTRUCTIONS

1. Begin by preparing the spiced tomato jam. In a small sauce pot over high heat, combine all ingredients. Bring to a boil, reduce heat to medium, and allow to cook until thickened and no extra liquid remains. (Also, if you are using whole spices, make sure you remove all the mulling spices – they are NOT edible.)

  

2. Combine all burger ingredients in a medium sized mixing bowl. Thoroughly mix together and then form into two equally sized patties. Reserve for cookin’.

  

3. Make the aioli. Begin by putting the yolk and the garlic in a food processor (an immersion blender, or a bowl, will also work for this if you do not have a food processor). Pulse a few times and begin slowly adding in the olive oil while the processor is running until emulsified. If you are using a bowl, you need to whisk constantly and quickly while drizzling in the oil to properly emulsify the mixture. The amount of oil you need will depend on how much aioli you would like to make. Once finished, mix in all other ingredients until thoroughly combined. Adjust to taste.

 

4. Now is the time to fry your eggs and your bürgairs. Salt and pepper the patties on the side facing up, and fry them face down. Salt and pepper the other side before flipping. While we (M) forgot to take a picture, be sure to sprinkle your cheese on top of the patties while they are grilling. This allows the cheese to become ooey gooey and even more delicious.

  

5. Finally, build the magic. (Yes we can!) Start with your toasted bottom bun. Spread a thick layer of the aioli on. Add a few pickled watermelon radishes. Stack the expertly grilled lamb burger on next. Ever so gently place your fried egg on top. Spoon on the sweet spiced tomato jam. Balance as many baby greens on top as possible. Take a quick moment to admire your architecture before demolishing this heartbreaking, mouthwatering, life-changing masterpiece.

    

Bisous,

L&M

Waffled Mac and Cheese (GF)

We truly couldn’t help ourselves.

INGREDIENTS

• 1 box of quinoa (gluten free) mac and cheese
• butter
• goat milk
• smoked cheese
• sriracha
• maple syrup

INSTRUCTIONS

1. Cook the macaroni according to box instructions.

2. Melt a tablespoon or two (or however much you like) of butter in the pot. Dump the mac back in and stir it around until thoroughly coated. Mix the powered cheese with milk. Pour on top of the mac and blend. Grind some pepper and move into a baking pan. Shred some of that incredible smoked cheese on top and move to the freezer until hardened. Doing this will allow the mac and cheese to form, which will make it easier to move into the waffle maker.

     

3. Cut out four evenly sized squares that will fit in the waffle maker. Place your first two into the heated iron. Dump a handful of that fine cheese on top of each one. Smash the other mac and cheese squares on top, and begin waffling the mac sandwich.

4. When finished, hopefully yours will also have these beautiful golden squares (the mark of a true waffled meal).

5. Mix a tablespoon of sriracha into two tablespoons of maple syrup. Whisk and adjust to taste.

6. Drizzle your homemade spicy sweet syrup onto this magical creation, live long and prosper.

 

Bisous,

L&M

Apple Cake (GF)

Keeping with the autumn season, M came home from work to find that L had baked an addictive apple cake.

INGREDIENTS

• 1 cup cane sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup olive oil
• a pinch of salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup of Pamela’s Pancake and Baking mix (aka waffle mix)
• 1/2 cup sorghum flour
• 1/4 cup almond flour
• 1 apple, diced (we used a local arkansas black apple)
• 1/3 cup maple syrup
• 2/3 cup powered sugar
• 1/4 toasted pecans
• a pinch of salt

INSTRUCTIONS

*Preheat oven to 350*F/176*C.

1. Mix together sugar, eggs, vanilla, and olive oil.

2. Stir in salt, cinnamon, baking soda, and the flours. Dice up your apple.

3. Fold in apples and pour into a greased 8″ cake pan.

4. Bake for about 45 to 50 minutes and let cool.

5. For the icing, mix the maple syrup and powered sugar together in a bowl. Whisk in the toasted pecans and your dash of salt.

 

6. Once your cake has cooled enough to touch, coat the top in your delicious toasted maple pecan icing.

 

Cut a piece for you and the one you love and delight in your new autumn discovery!

Bisous,

L&M

Roasted Beet Hummus (GF)

Hummus is a staple in the Cooper household. We try not to post every batch that we make, or else this would quickly turn into a hummus and waffle blog, which may not go over too well. However, with the arrival of beets at the farmers market, we wanted to share our vibrant and delicious autumn creation.

INGREDIENTS

• 1 can garbanzo beans (chickpeas), drained and rinsed
• 1 to 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 beet, quartered and roasted
• 2 cloves of garlic, minced (you can use one if you aren’t as big on garlic as we are… or none if you’re a vampire)
• 1 tablespoon balsamic vinegar
• salt and pepper to taste

INSTRUCTIONS

1. In an oven preheated to 425*F/218*C, place your quartered beets in a baking pan. Drizzle with olive oil and roast for 15 to 20 minutes. Dump the whole can of garbanzo beans into a food processor. Add in all other ingredients, save the beets, and purée until smooth. Start off with one tablespoon of tahini and add an additional tablespoon if the mixture is too thick. Once you have achieved the desired texture, add the beets in. Purée until completely mixed and pink!

*Note: This hummus goes especially well on sliced bell peppers!

Bisous,

L&M

Local Fish Stock

Sometimes M gets an idea in her head about how our four house cats are still wild ravaging animals. L let her bring home three trout heads to feed the cats. A great, well intentioned idea – but not very thought out. We put only one trout head out, just to see if they would like it; they did not. At all. They sniffed it and turned the other way. With one trout head wasted, L decided to prevent the other two from going unused and tossed away. Fresh fumét!

Warning: While this recipe is easy, getting rid of that fishy smell is not.

INGREDIENTS

• 2 fish heads, local trout
• lemongrass
• carrots
• onions
• garlic cloves
• any other spices or aromatics you may want

INSTRUCTIONS

1. Preheat oven to 450*F/232*C. Roast the fish heads for 15 minutes (roundabouts).

2. Place all vegetables, spices, aromatics, and fish heads into the largest stock pot you have. Fill pot with enough water to cover the fish heads.

3. Simmer, covered, for up to four hours. The longer you allow to stew the more flavorful the stock will be.

4. Strain out all of the solids and divide into storage containers. Refrigerate the stock for immediate use or freeze for the future.

Bisous,

L&M

 

Local Broccoli Cheddar Soup (GF)

Months ago, when the unbearable Oklahoma sun was beating down on us, L starting craving broccoli cheddar soup. Once the temperature dropped below 70 for more than a few hours, we knew it was time. Luckily for us, that same week organic broccoli appeared at the farmers market. It was meant to be.

INGREDIENTS

• 1 tablespoon butter
• 1/2 an onion, diced
• 2 garlic cloves, minced
• 1/4 cup butter
• 1/4 cup gluten free flour
• 2 cups goat milk
• 2 cups veggie or chicken stock
• 1 cup broccoli, chopped
• 1 cup carrots, julienned
• 8 ounces of cheddar cheese, shredded
• a dash of nutmeg
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• salt and pepper to taste

INSTRUCTIONS

1. In a large sauce pot, melt 1/4 cup of butter down over medium heat. Once melted, stir in the flour to make a gluten free roux! Continue whisking constantly for 3 minutes until it becomes a deep golden brown.

2. Add the stock to the roux. Mix in the goat milk. Allow the pot to reach a boil and then drop it to a simmer for 25 minutes.

3. While the base of your soup is going, prepare your veggies. In a medium sauté pan, melt a tablespoon of butter. Sauté the onions and garlic until fragrant and translucent, set aside. Julienne your carrots and chop your broccoli.

 

4. After the pot has reached a boil, dump in all of your delicious veggies. Stir and allow to simmer for 25 minutes, stirring occasionally.

5. At this point, the delicious smell should be overwhelming. Bear with us. Toss in your spices, sprinkle in your shredded cheese, season with salt & pepper, and whisk to fully combine. For our soup, we used a jalapeño peppercorn cheddar cheese. It added a kick ass flavor, and who doesn’t love some delicious local cheese? Once the cheese has melted, it is finally time to scoop your soup into the biggest bowls you can find.

Don’t forget some (gluten free) bread for dipping and dunking!

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Bisous,

L&M

Caramel Apple Waffles (GF)

With autumn being in full swing in Oklahoma City, we’ve really been craving some fall favorites. To kick things off, L made a delicious breakfast twist on caramel apples.

INGREDIENTS

• 1/2 cup waffle mix
• 1/4 cup almond flour
• 1/2 cup cane sugar
• 1/4 cup goat milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 apple (we used a local granny smith), diced
• lavender, chopped

INSTRUCTIONS

1. Blend the waffle mix and almond flour. Follow waffle mix instructions. Pour into a preheated waffle maker.

 

2. Now, let’s caramel. In a medium sauce pot, use your butter, sugar, milk, vanilla, and a pinch of salt. For detailed instructions on making caramel sauce, see our post here.

 

3. If your timing works out, the waffles should be done now. Because the Cooper Wives aren’t basic bitches, we added a little lavender to our caramel. Plate the waffles, divide up your diced apples, and drench everything in your luscious homemade caramel sauce. Go ahead and throw some pepitas on top while you’re at it. Bundle up underneath your favorite blanket and dig in!

 

Bisous,

L&M

Chorizo Corn Cakes (GF)

Continuing our Mexican kick, this midnight snack hit all the right spots.

INGREDIENTS:

For the cornmeal cakes: (makes 6 cakes)

• 2 cups cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg *
• 1 cup water
• oil, for pan frying

For the rest:

• 1 regular sized tomato, diced (we used half of a giant heirloom variety)
• 1 cup of homemade chorizo
• 2 eggs, fried to your liking
• 1 avocado, diced
• shredded cheese
• cilantro, chopped

*Being the day before the farmers market, we only had two eggs remaining. So, we improvised by using a flax egg for the cornmeal cakes. If you would like to make these vegan, simply whisk together 1 tablespoon of ground flax seeds with 3 tablespoons of water and substitute for the egg.

INSTRUCTIONS:

1. In a bowl, combine all of the ingredients for the corn cakes and whisk to fully combine. Heat a sauté pan over medium-high heat with enough oil to coat the bottom of the pan. Pour a 1/4 cup of batter into the pan and cook until golden brown, flip and repeat until all of the batter is cooked. These can be kept warm in a 250*F/121*C oven while the rest of the meal is prepared.

2. Brown the chorizo in a sauté pan over medium heat. Add in the diced tomatoes and continue to cook, for about 5 minutes, until the tomatoes have broken down and created a sauce for the chorizo.

3. Fry up your eggs, yin-yang style.

4. If you haven’t already, dice your avocado and chop up the cilantro.

5. Remove the corn cakes from the warm oven. Move two (or three) to each plate and ladle on the chorizo, blanket the top with shredded cheese, slide on the fried egg, scatter the avocado about, and give it a dash of cilantro. We hope you enjoy this dish as much as we did. ¡Buen apetito!

 

Bisous,

L&M

Huevos Rancheros Waffles (GF)

Don’t even pretend you’re shocked that we waffled this one. We’ve been on a serious Mexican kick in the Cooper household, and what better way to break our fast than the always delicious huevos?

INGREDIENTS:

For the waffles:

• 1 cup masa harina
• 2/3 cup water
• 1/4 teaspoon salt

For the black beans:

• 1 tablespoon oil
• 1/2 an onion, diced
• 2 cloves of garlic, minced
• 1 can black beans
• 1 tablespoon lime juice
• 1 tablespoon cumin
• 2 teaspoons chile powder
• 1 teaspoon cayenne
• salt & black pepper, to taste

For the toppings:

• 2 eggs, fried sunny-side up
• grated cheese
• cilantro, chopped
• click here for an earlier post with our pico de gallo recipe

INSTRUCTIONS:

1. Preheat your waffle maker to a medium heat setting. Mix together masa harina, water, and salt until you get a smooth dough. Separate the dough into two balls and flatten into disks by pressing the dough between your palms. Place into the waffle maker and cook for two cycles (about 10 minutes total).

2. While your tortilla waffles are cooking, prepare your beans. Heat a medium sauce pan with a tablespoon of oil over medium heat. Add in your onions and cook, stirring often, until onions are translucent. Throw in the minced garlic and cook just until fragrant. Pour in the can of black beans, liquid and all. Sprinkle the cumin, chile powder, and cayenne over the beans and stir in the lime juice. Allow this mixture to bubble up and thicken for several minutes. Using the back of a wooden spoon, smash about half the amount by pressing the beans against the side of the pan. Season with salt and pepper.

3. Crack your two eggs into a preheated sauté pan and cook until whites are just set. Season with salt and pepper, of course.

4. When the tortilla waffles are cooked through and slightly browned, move to a plate for assembly. Top with a heaping spoonful of black beans, a generous sprinkling of shredded cheese, a beautifully fried egg, a plethora of fresh pico, a second sprinkling of cheese (for good measure), and a pinch or two of chopped cilantro. Enjoy this new waffled twist on a classic Mexican dish.

 

Bisous,

L&M

Grilled Chorizo Taesadillatto (GF)

Originally meant to be a burrito, these delicious traditionally made corn quesadilla crossed with a taco stuffed goodness will have you saying “¡Ay, caramba!”

First things first, the chorizo.

INGREDIENTS

• 1 lb. ground pork
• 2 garlic cloves, minced (with 1 teaspoon kosher salt to make paste)
• 1 tablespoon chile powder
• 2 tablespoons smoked paprika
• 2 teaspoons cayenne
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar

INSTRUCTIONS

1. Mix it all together and refrigerate for a minimum of two hours before use. L made ours the night before, and we both prefer to allow things to sit and marinate as long as possible before enjoying them.

Now, onto the taesadillattos!

INGREDIENTS

For the pico:

• 1 large tomato, diced (we used a delicious heirloom variety)
• 1/4 of an onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 2 tablespoons lime juice
• cilantro, chopped
• salt, pepper, & cumin, to taste

For the rest:

• 1 tablespoon oil
• 1/2 an onion, diced
• 1 bell pepper, diced
• 1 cup chorizo
• 1 cup masa
• 2/3 cup water
• shredded cheese (we used a local mesquite smoked cheddar)
• 1 avocado
• greek yogurt (or sour cream), for dipping

INSTRUCTIONS

1. The pico is fairly straight forward, we recommend working on this throughout your cooking process for the most efficient use of your time.

2. Heat the oil in a large sauté pan. Toss in the bell pepper and onion and cook over medium heat until caramelized. Add in the chorizo and cook until done, stirring as needed.

3. In a medium bowl, combine masa with the water to form a smooth dough. Separate the dough into four equal portions and press or roll out into 1/8 inch thick circles. Heat a sauté pan over high heat and cook the tortillas for 20-30 seconds on each side.

 

4. While you’re hard at work, have your assistant shred the cheese. (M loves being able to do anything to feel like she’s helping, L hates shredding cheese, and M is very skilled at shredding.) Mash up the avocado and spread some salt around.

5. Now pack your taesadillattos full with the homemade goodness. First layer on the chorizo mixture, then the pico, mashed avocado next, and top it all off with extra shredded cheese. Fold or roll as you are able, and smack them on the grill or grill plate of your choice and make sure you grill up both sides! Serve it up with a dollop of greek yogurt and a handful of napkins.

 

Bisous,

L&M