Weekend Feast

Artichoke with Quick Hollandaise

Bison Burger with Cabernet Onions 

&Wisconsin Cheddar Cheese

Although it can be dangerous, one of my favourite things to do on weekends is to go to the grocery store, find what's in season or on sale, and try something new.  Although we went to the store this weekend with the hopes of buying a duck (harder to find that you would think), plans quickly change when we discovered ground bison at the meat counter. Bison? Sure, what not!? We've never cooked bison before, but how hard could it be, right? We tore through our many cook books, and went through lots of web searches, until we finally decided on the recipe below. Everything was done on the grill, including the onions and wine on our BBQ side-burner. Wisconsin cheddar was a must, mainly for the nostalgia.

We picked up a couple of massive artichokes as well - they were so big and beautiful, we couldn't resist! This gave me a chance to try a new Hollandaise recipe. I've done the classic from Laura Calder - difficult to master, but rewarding when done right; the fool-proof from Alton Brown - close to the classic, much more difficult to mess up, still very time consuming; and finally Ina Garten's easy blender sauce, which is listed below. It was quick, simple, and made just the right amount for two of us.

Enjoy!

Artichoke's with Hollandaise

Ingredients

Artichoke - trimmed

2 lemons - halved

2  x-large egg yolks
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper (optional)
6 tablespoons unsalted butter
¼ tsp freshly ground pepper

¾ teaspoon kosher salt

Directions

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Trim the thorny tips of the petals with kitchen shears. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

Place the egg yolks, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Bison Burger with Cabernet Onions 

&Wisconsin Cheddar Cheese

from epicurious.com 

Ingredients

1 tablespoon olive oil, divided

3 cups sliced onions (about 2)

3/4 cup Cabernet Sauvignon or other dry red wine

1 pound ground bison (buffalo)

2 tablespoons chopped shallots

1/4 teaspoon coarse kosher salt

1/4 teaspoon dried thyme (I would use 1/8tsp next time)

4 hamburger buns

6 ounces sliced Wisconsin white cheddar cheese

Dijon mustard

Directions

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onions, sprinkle with salt, and sautée until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium-low and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Sprinkle burgers with salt and pepper. Grill until well browned, about 2 minutes per side for medium-rare (155F). Place cheese on burgers to melt during last few minutes of cooking.

Spread bottom halves of buns with mustard. Top with burger and onion mixture.  Cover with bun tops; press lightly.