Tag Archives: rhubarb pie

Doing Time in Rose’s Line

6 Jul

It’s Day 4 of Stampede, and if you’re like us, you’ve been treating yourself to beef and beer for the last 96 hours.

Time to take a breather. These low-fat turkey burger patties come from 4 Street Rose, our favourite hangout from junior high to our mid-20s. We can’t believe how many recipes we scooped from that place — worth a future post.

Our dearest friend Bebe, an zen master with the barbecue — for reals — knows the secret for scrumptious turkey burgers. Thick patties flame broiled at a medium low temperature ensures moist results. She is a goddess with tongs. Observe:

turkey burger 2

Sweet onion mustard was a sensational topper. But as we sipped our French syrah, we began dreaming of topping these with a caramelized onion/pear/thyme compote.

Or we could top our turkey burgers with apples, onions, gruyere, and sage mayo:
2 T mayo
2 t stone ground or spicy mustard
3-4 sage leaves, minced
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You can follow these Stampede-themed burgers with your pick of two Prairie-themed¬†desserts from 4 Street Rose. Zucchini and rhubarb — how much more Alberta can you get? Recipes below.

Rose’s Turkey Black Bean Burger
3 pounds coarsely ground turkey
1 1/2 cups bread crumbs, dry
1/2  bunch parsley, minced
1 cup black beans, cooked
4 eggs, lightly beaten
pinch of salt and black pepper
1 medium onion, minced
2 cloved garlic, minced
pinch of thyme
2 teaspoons Sambal Oelek (Asian hot sauce)

Soak the beans overnight and cook in plenty of boiling water until soft but not mushy. Drain.
Combine beans with remaining ingredients and mix well.
Divide into 12 6-ounce burgers and grill until cooked through, about 10-15 minutes.
Serve on whole wheat buns with lettuce, tomato, cheese and barbecue sauce.
Makes 12 large patties. Turkey burgers can be frozen.

4 Street Rose No Fat Chocolate Zucchini Cake

This chocolate zucchini cake is wonderfully fudgy. We topped last year’s with a silken drizzle of chocolate sauce and Bernard Callebaut chocolate shavings. Divine.¬†cake_

1 cup prune puree*
1 2/3 cups white sugar
3/4 cup corn syrup
1 cup cocoa
1 egg white
1 pound, 2 ounces grated zucchini
3/4 tablespoon cinnamon
1 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
1 2/3 cups cake/pastry flour
2 teaspoons baking soda

Sift flours and baking soda. Combine with remaining ingredients and place in a bundt pan sprayed with cooking spray. Bake at 350F for about 1 hour and 15 minutes, until a tester inserted in the centre comes out clean.

*combine 1 1/3 cups of pitted prunes with 6 tablespoons of water and process in a food processor for 1 cup of puree.