Friday

It's the first Friday in autumn; where does the time go?

Whatever your feelings about the coming autumn, we still have to eat through the weekend. To that end, today's offering include Baked Ham with Honey Glaze and Strawberry Cobbler. Enjoy!

CHAPLI BURGERS

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.”

Yield: 4 to 6 servings; Time: 30 minutes.

You can view this online at https://cooking.nytimes.com/recipes/1019435-chapli-burgers.

Ingredients

For Burgers:

1 tablespoon coriander seeds

Sea salt

2 tablespoons fresh or dried pomegranate seeds

1 pound ground beef

1/2 small yellow onion, minced

1/2 medium tomato, finely chopped and drained of juice

1 clove garlic, finely grated or pounded

1 tablespoon finely grated fresh ginger

1/2 jalapeño, seeded and minced

1/2 teaspoon red-pepper flakes

1 teaspoon garam masala

1 teaspoon cumin powder

1/4 cup finely chopped cilantro leaves and tender stems

1 egg

Neutral oil for cooking

To Serve:

Burger buns

Iceberg lettuce

Tamarind ketchup (see recipe)

Herbed yogurt (see recipe)

Sliced Persian cucumbers, red onions and tomatoes

Preparation

Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.

Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.

Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.

Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.

Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)

Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Tip

Patties can be formed, covered and refrigerated up to one day in advance. Bring to room temperature before cooking. The burgers won’t be complete without the tamarind ketchup and herbed yogurt, which take only a few minutes to make and add welcome creaminess, sweetness and tang.

HERBED YOGURT

This comes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.”

Yield: About 1/2 cup; Time: 15 minutes.

This was featured in “A Burger, But Better”, and can be viewed online here.

Ingredients

1/2 cup Greek yogurt

2 tablespoons finely chopped cilantro

1 teaspoon finely chopped mint

1 teaspoon minced jalapeño

Sea salt

Preparation

In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

TAMARIND KETCHUP

The final of today's recipes from Samin Nosrat on The New York Times cooking e-newsletter. Samin wrote, “A touch of tamarind paste lends tomato ketchup an edgy pucker. Spread this sauce all over Chapli burgers, kebabs, fried potatoes or anywhere else you'd think to use the plain stuff.”

Yield: About 1/3 cup; Time: 5 minutes

This was featured in “A Burger, But Better”, and can be viewed online at https://cooking.nytimes.com/recipes/1019439-tamarind-ketchup.

Ingredients

1/3 cup ketchup

4 teaspoons tamarind paste

Preparation

In a small bowl, stir together ketchup and tamarind paste.

BAKED HAM WITH HONEY GLAZE

This is from the infamous long-since-forgotten emailing list. Makes 18 to 20 servings.

Ingredients

10 to 12 lb. fully cooked bone in ham

Whole cloves

1/2 c. honey

1/2 c. brown sugar

1 tsp. dry mustard

1 Tbsp. orange juice

Directions

Preheat oven to 325 degrees F. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring. Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving.

STRAWBERRY COBBLER

This was posted at Vegetarian Times on July 11, 2019, and begins, “Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.”

Makes 6 servings.

View this online here.

Ingredients

6 cups fresh strawberries, halved

3/4 cup sugar, divided

1/2 cup plus 2 Tbs. flour, divided

1 Tbs. lemon juice

1/8 tsp. baking powder

1/8 tsp. baking soda

1/8 tsp. salt

3 1/2 Tbs. nonhydrogenated vegetable shortening

Preparation

Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.

Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.

Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

CHEESE & BEAN ENCHILADAS

This is from MyDailyMoment.com, and begins, “Ole! Ole! Life without Mexican is boring! Spice up your dinner with this bean and cheese enchilada recipe. It will leave you saying Cha, Cha Cha!”

Serves: 4

To view this online, click here.

Ingredients

8 large corn tortillas

1 teaspoon oil

1 green pepper, chopped

2 small onions

3 tablespoons chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 2/3 cups cooked kidney beans, or 1 can, drained

1/2 cup low fat cottage cheese

1 1/2 cups tomato puree or sauce (1 10.75 oz. can)

2 ounces shredded Monterey jack cheese

Directions

Soften tortillas if needed by wrapping in a damp paper towel and microwaving on high for 30 seconds. Cook onion and green pepper in oil until soft. Drain beans and mash. Add 2 tbsp. of the chili powder, ½ tsp. of the garlic powder, 3 tbsp. of the tomato puree or sauce, and the mashed beans and cottage cheese to the onions and green pepper. Mix well. Place 3 tbsp. of the bean and cheese mixture on each tortilla. Roll tortillas up and place in a baking dish. In a small bowl, combine remainder of tomato puree, remainder of the garlic powder, and all the onion powder. Stir well. Pour the seasoned tomato puree or sauce over the enchiladas, and top with Monterey jack. Cover and bake at 350 degrees for 20 to 30 minutes, until heated through and cheese on top is melted. Ready in 50 min.