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By Warmfeather
These buns are great for sandwiches. They are just the right size…not as large as burger buns, but just right for lunches. They have a terrific texture and you can vary the garlic/onion to taste, or leave it out completely. But best of all…no kneading and it couldn’t be simplier.
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February 11th, 2010 16:27 Molly & Jamie ~ At the Green Market ~ Parisian Cheese 2 Comments
For my 25th birthday, I went on a trip to Paris. Yes, this makes me just about the luckiest girl there is and my experience in France was only confirmation of that fact. I fell in love with Paris- the food, the city, the people, the pastries! All of these were enough to make me consider packing my bags and staying for good.
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These burgers are DELICIOUS! We serve on whole wheat buns. Even my 17 month old loves them! (He does like a bit of spice though) The only note I have is to allow a bit more time (maybe 10 minutes) to carmelize the onions.
I made this recipe a week ago, using almost exactly these ingredients. However there are a few very important points to make: 1. If you follow this recipe step-by-step you will need to keep your scallops warm for a long time while making the cauliflower puree. Make the puree first, then keep warm. There's no way it cooks until soft in the time suggested. It took me 20 minutes until it was ready to go into the blender. 2. I needed much more than 1 tablespoon of milk in the puree. I used about 4 tablespoons. 3. The puree needs to be seasoned while cooking. 4. Cut the scallops in half before cooking for 30 seconds on each side. 5. The proportions of oil and vinegar in the vinaigrette should be 1 part vinegar to 3 parts oil. If you made the vinaigrette as decsribed it would be inedible! All that said, the end result is heavenly!
Loved this-so quick and easy, and the kids will eat it. I added some cannellini and borlotti beans to it and used olive oil instead of butter. Used less sugar. Would recommend!
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