Market on Fountain Square - June 24, 2008

Market on Fountain Square - Recipes and Photos

Thank you, thank you to all who stopped down today - and what a beautiful day it was.

As promised, here are the recipes for both the Cuban Burger (see previous entry from last week) as well as the Char Cheddar Burger.

Char Cheddar Burger

Yield: 20 4oz. burgers

Prep Time: 10 minutes
Cook Time: 17 minutes

Burger Ingredients:
5 pounds ground beef
1 tablespoon kosher salt
1/2 tablespoon cracked black pepper
1 tablespoon steak seasoning
1/2 beer (any beer will do)
20 buns

Cheddar Ingredients:
3 tablespoons melted butter
3 tablespoons flour
3 cups whole milk
5 cups shredded sharp cheddar
4 oz. cream cheese
1 tablespoon salt
2 teaspoons paprika

Burger Instructions:
- combine all ingredients together and form 4 oz. burger patties
- put patties on grill. grill for 10 minutes, flip and then 7 additional minutes
- place burger on a bun, spoon generous amounts of cheddar on top of burger and serve

Cheddar Instructions:
- in a sauce pot, melt butter
- whisk in flour to make a roux
- once combined, cook for approximately 2 minutes and then add all milk.
- whisk together to be sure lumps do not form
- on medium high heat, now add sharp cheddar as well as cream cheese
- stir and add salt, pepper and paprika

Third Thursday - Thank you!!!

Thank you, thank you to all of you who joined in the fun last night. Look below for some photos to remember the evening! If ever you should want one of the photos, let us know!

- Molly, Kelly and Caitlin

Third Thursday - June - THANK YOU!

Reder Graduation

Market on Fountain Square Photos - See below for Recipes!!

Thank you, Thank you!

Thank you to all who came out to the 3rd week of the Market on Fountain Square! We sure had a great time today - beautiful weather, wonderful people, getting to be on Fountain Square - what more could we ask for?

To those of you who do not know, we will soon be launching our website that will be chock full of recipes and videos teaching you how to make Caitlin's creations. Until the website is live, we have been using our blog to stay in touch. For those of you who stopped down today, and are now checking out the blog, a VERY special thank you to you! We thought you might enjoy the recipes from today...

Cuban Burgers

Yield: 20 burgers
Prep Time: 20 minutes
Grill Time: 20 minutes

Ingredients:
- 5 pounds of ground pork
- 2 oranges
- 2 lemons
- 2 limes
- 1 Tbsp dried oregano
- 1 Tbsp salt
- 1 tsp ground pepper
- 1 pound of sliced ham
- Swiss cheese
- 1 jar of thin sandwich pickles
- yellow mustard
- rolls

Instructions:
- in a large bowl, combine zest of orange, lemon, lime, oregano, salt, pepper and juices of oranges and limes

- mix with ground pork

- create 4 oz. burgers

- cook for 10 minutes, flip and finish cooking (approximately 5 additional minutes). For the last 2 minutes, top the burger with slice of ham, pickle, slice of Swiss cheese

- squirt roll with yellow mustard, serve and enjoy!

Greek Burgers

Yield: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:
- 1 lb Ground Pork
- 1/4 cup Crumbled Feta
- 1/4 cup Minced Olives
- 1/4 cup Chopped Fresh Parsley
- 2 Tbsp White Wine
- 1 tsp Ground Coriander
- 1 tsp Ground Anise Seed
- 2 tsp Dried Oregano
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper

Instructions:

- In a large bowl combine the pork and all of the other ingredients (I would recommend using your hands if you don’t mind getting a little messy)

- Portion out 4 equal burgers

- On a hot grill, cook each burger for 7 minutes before flipping. Do not flip the burgers until 7 minutes are up, do not press down, just let them cook

- Once the 7 minutes are up, flip and let finish cooking for 3 more minutes

- When they are all finished, serve on a toasted bun with a slice of tomato and a slice of lemon. (Don’t forget to cut the rind off!)


Thank you again!!

- Molly, Kelly, and Caitlin

The Market on Fountain Square

June Third Thursday

Hot Time, Summer in the City

Just when you thought you couldn’t take one more steamy degree outside, Caitlin gears up to get you fired up about the best best BEST part of summer – the food. Join us for next week’s Third Thursday where Caitlin promises to keep you hot and bothered through nine different bite-size courses of Caitlin-spun summer classics.

Don’t you know it’s a pity all nights can’t be Third Thursdays?
In the summer, in the city, in the summer…

Some Place Different
8087 Vine Street
Thursday, June 19
7-9 p.m.
Enjoy a taster menu including:
Gnocchi Piccata with Green Peas
Orange Chicken Burger with Mint Mayo
Madisono’s Cinnamon Gelato Sandwich

Eat until your belly’s full for $20 per person. Quench your thirst at the cash bar.

RSVP with a headcount of you and your friends to Kelly Trush
by Monday, June 16.
513.602.2458 or kelly@cookingwithcaitlin.com

Recipe Deal Breakers

I came across this article in the New York Times today (it is a fast read). This article describes everything that Cooking with Caitlin aims NOT to do. Should you ever catch us starting to provide you with "easy" recipes that are just too far out there (i.e. recipes that call for ocean water), LET US KNOW! We aim to give you confidence in the kitchen, not frustrate you and have you calling for take out.

http://www.nytimes.com/2008/06/04/dining/04recipes.html?pagewanted=1&_r=1

Thank you, thank you for your support.

- Molly (Kelly and Caitlin)

Rainy Review

I have dripped my soggy self to the computer to THANK YOU for coming out today!

The Strauss & Troy Market on the Square kicked off in the middle of torrential downpours. If we hadn't feared ruining our camera, we would have taken pictures of Caitlin grilling in the rain. A worthy subject she was, dedicated to the bone.

Nonetheless, I speak for Molly, Caitlin, and myself when I say we had a great time. We were tickled to meet our booth-mates Jean-Francois of Taste from Belgium waffles (www.tastefrombelgium.com) and Tracy of Essencha tea house (www.essencha.com). We look forward to a lovely summer full of sunny Markets.