Psycho Cooker

Recipes + Travels + Reviews


Turkey Meatball Burgers

A lesson in semantics: if you refer to something as a “burger,” it should be a patty made of meat, and only meat.  Some salt and pepper are also acceptable, but it should stop there.  If you are adding breadcrumbs, egg, herbs, and cheese, it is no longer simply a “burger.”  Think about how you would respond at your local bar if you ordered a cheeseburger, and it was full of breadcrumbs and minced onion.  It might be delicious, but that’s not what you ordered.  Rather, these augmented patties require some sort of qualifier in the title, like meatballburgers, or […]

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Spring Minestrone with Mini Chicken Meatballs

I saw this recipe in the April issue of Bon Appétit and immediately had to make it. Who can resist a teeny tiny meatball?  This soup is loaded with lovely spring flavors and vegetables.  It’s truly a perfect springtime recipe as it allows you to keep your foot in the door of two seasons simultaneously.  The carrots, leeks, and basil make the soup feel sunny and light; they are reminiscent of increasing day light and warmth; however, the steamy, brothy soup and the heartiness of the meatballs make good use of the lingering coolness.  Soon the mere idea of soup […]

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Albondigas Soup

I was working at the Palm Steakhouse, in Philadelphia, when I first ate albondigas soup.  When I was really unlucky, I had to write the specials on a chalkboard for everyone to see.  I have horrible handwriting, so my being delegated this task was not just a punishment for me, but for everyone else that had to look at it.  One day, the chef hands me a piece of paper with the specials on it.  I proceeded with my usual grumbling about the task at hand, until the soup of the day distracted me.  It was something magical called “Albondigas.”  […]

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Baked Chicken Meatballs with Peperonta

Bob Dylan called it in 1964: the times they are a changin’.  Earlier this week, Conde Nast announced that Gourmet magazine would no longer be published after almost 69 years of exceptional food writing*.  This is truly the end of an era in the world of food, and journalism as well.  The recipes of Gourmet have been a little highfalutin for my kitchen, however it has sets the pace in the culinary world for at-home cooks, even if it is indirect.  It is a magazine I actually subscribe to, and I have spent many hours leafing through its glossy pages.  […]

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