Hamburgers; potato salad with tarragon; broccoli – 27 May 2013

Last time we had Round Buns from Acme Bakery, D said he wanted to have hamburgers on them. Today being an all-American holiday, it seemed to be the day for hamburgers and potato salad.

main130527I defrosted two of the round buns we bought on Saturday by leaning them up against a bottle for an hour. I defrosted just over 8 oz of hamburger from our (I think) most recent Costco trip, and mixed with red onion in small dice, and a few splashes of Worcestershire sauce (perhaps a Tsp or more), and shaped into very wide, flat hamburgers – so as to fit the wide buns. After salting the top side well, I grilled these for a few minutes on either side, with our Viking grill no Medium, and they were nicely done.

13-527-potatosaladcloseupI made a favorite potato salad from A Taste of Summer, a special issue by Saveur which I bought just for this recipe. It’s simple, but good to have. I made a half recipe bc of the sparsity of our tarragon at the moment. I cleaned and trimmed a pound of fingerling potatoes and halved them lengthwise (and some I cut crosswise also if they were really long), then cooked in boiling water for 15 minutes (I checked at 10 to see if they were done, and they were not). Immediately after draining the potatoes, I put them into a large (for tossing) bowl, and sprinkled on 1 1/2 Tbsp apple cider vinegar (the recipe does not specify what kind of vinegar), a generous Tbsp of chopped tarragon from the garden, and half a finely chopped shallot. This I let cool, and then stirred in about 1 1/2 Tbsp of mayonnaise, and 1/4 tsp salt. I later added another 1/4 tsp of salt, and that was good. I returned the completed potato salad to the fridge until dinner.

wine130527labelI cut the florets off a half large stem of broccoli, then peeled and cut up the stem, too, and steamed all these pieces for 5 minutes. After draining the pan, I added a couple pats of butter and the broccoli, and salted a bit, tossed, and served.

I said Saturday when D opened a Brutocao Zin for lunches that we really should have Brutocao with this meal, and he pointed out that the Cab would be the right one. Indeed. We had a Brutocao Mendocino Cabernet Sauvignon (2008, Contento Vineyard) and it was great with the meal. Seemed especially fond of the potato salad, actually. The Brutocao wines were a miraculous Grocery Outlet find last year.

wine130527The beautiful bowl with potato salad is by the late Mary Grabill (Sign of the Sandpiper or Grove Mary).

 

 

 

 

 

For dessert I washed up tome of the strawberries I bought at the Berkeley farmers’ market on Saturday, and they were delicious.

dessert130527

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