Feta + Burgers + Summerlike Weather = Great Family Meal

Its March yet it feels like May here in Ontario.
You can hear the screaming of motorcycles up and down the streets and the children playing outside.  The neighbourhood is a flurry of activity yet the most distinctive thing is the smell of barbecues blazing.
OH how I long for this weather to continue because it means grillin nearly every weekend!

Last week there was a sale on lean ground beef $1.88/lb!
We don't eat beef all that often but how could I resist that price?  It meant meatballs and burgers were comin.

Burgers are meant to be juicy, flavorful yet simple.  There's no need to load it up with fillers or toppers.
Sometimes subtlety works.
This is just the case here.

Now, I can't say for sure but I believe the fact that I froze the patties and cooked from frozen may have had an extra helping hand in the moistness factor.  I plan on trying it out again soon (with a different recipe) just to test the theory but at least you know you can freeze them well and cook from frozen.

I've said it before, when cooking I don't necessarily measure ingredients, I eyeball consistencies, taste (where I can) and use the "little of this" mantra and this recipe is no exception.  The amounts are generalizations of my recollections so feel free to add, omit or change flavors up a little.

Here goes!
I'm listening to: Cheeseburger In Paradise - Jimmy Buffet

Enough to make 4 1/4lb burgers
1 lb lean ground beef
1 egg
1/3 c. whole wheat bread crumbs
1/2 red onion grated
1 clove garlic grated
4 tbsp. chopped feta
1 tbsp. oregano
1 tsp. Worcestershire sauce

Mix all ingredients together in one bowl.  If a little wet add in a bit more bread crumbs.  Form into 4 patties making the inner part thinner for a more even cooked burger.  I placed them between layers of parchment and tossed them into a freezer bag and into the freezer for a few days before we grilled them (about 5-7 minutes per side from frozen!)
Top with homemade tzatziki, cucumbers, feta, tomatoes or olives.  Mine just had tzatziki!
YUM

POLENTA. NOT Placenta

Every now and then Mr. BM stops at the store late at night (he's on night shift for a while) to pick up his essentials...pop, chips, chocolate milk.  He'll call or text and ask if we need anything.
So the other night I said, yes, as a matter of fact, can you please pick up some polenta.
His response?
"Ok, what is it and where do I find it"
So I go over the layout of the grocery store he's likely to choose, give him the overview, "its a tube, it'll be yellow, likely in the deli section or the Italian section."
He comes home, plops it on the counter and says :  "don't ever make me look for placenta again!"
Pardon?  Placen what?
Apparently he couldn't remember the name of it and couldn't find it (even though upon a second trip together I showed him I was right in my estimations of where to look) and had to ask an associate at the store.  He called it placenta, the girl looked at him, shook her head and walked away!
I'm sure at 3:34am a female worker does not think its funny.
Luckily there was a gentleman passerby who overheard, corrected him and showed him where to find it.
Sometimes I wish I was there to see this transpire.

So what is polenta?
Basically it is cornmeal boiled together with water or stock.  It can be eaten creamy as a side dish or you can let it firm up, cut it up and fry it, bake it, top it with whatever.
I decided that I had wanted to use it as an appetizer.  I didn't prepare it from scratch, you can buy it already prepared.  Did you know though that you can take the prepared packaged polenta and turn it into creamy style again?  You can...that will be another post.

Here is a fairly quick appetizer that can look quite fancy.

It takes about 25 minutes to prepare everything and you only need 4 ingredients (well 7 if you count olive oil and salt and pepper)

You will need:
polenta (pre packaged tube)
vine cherry tomatoes
thyme springs
goat cheese
olive oil
salt and pepper

Start by roasting off your tomatoes. 
Wash the tomatoes and dry them, toss them in 1 tbsp. olive oil and place them on a baking tray.  Lay the thyme over the tops. (season with salt and pepper)
Roast in a 375F oven for about 20 minutes until the are about to pop.

Meanwhile begin frying your polenta.
Cut the tube into 1/2 inch rounds.
Rub with olive oil and season with salt and pepper.
Place in a non stick frying pan and fry for about 6-7 minutes per side on medium heat.  You are looking for slight browning and crispy pieces.

To assemble, take the polenta rounds top with some goat cheese and place a tomato on top.
Done.
Easy
Tasty

I'm listening to:  Best of You - Foo Fighters

Perfect Pie Crust - The Never Ending Story

I bet your mom or grandma has the perfect recipe for pie crust.
You probably use it all the time when you're baking.
Your friends probably rave over your pies - don't they?!

My family never passed down such treasures.
I was always vying for the perfect crust.
My friends do rave over my pies but maybe because they have to.

Until now.  Now I know they cant be lying about the crust. 
I found a wonderful recipe and maybe its not so much the recipe as the execution.
I finally have a food processor!  EGADS HOW did I live without this treasure?!
It makes making dough as simple as one, two, pulse!

This recipe was found in our LCBO Food & Drink magazine, Spring 2012 (Liquor Control Board of Ontario), it was part of a pie recipe that I am dying to make (which will come in a few weeks).
I have to say, this is now my go to recipe for a flaky buttery crust.

Enjoy

I'm Listening to:  Albatross - Big Wreck