My 5-year-old daughter thinks she’s a vegetarian. Since her favorite foods include chicken nuggets and hot dogs, I disagree. Still, the vegetarian card is one she pulls out when dinner isn’t to her liking.
This week we had an epic showdown. After lovingly crafting turkey burgers with no pieces of chopped-up anything inside them (no carrots, no zucchini, no onions, no garlic), I threw down the napkin and lost my cool. Enough with the choices. Enough with the bribery and accommodation. Dinner is dinner. Eat it.
By the time my husband arrived home and wandered upstairs, it was out-and-out war. I’ve been told that the trick to successful family dinner is parental solidarity. One weak-willed soul, and it all is for naught. I’m proud to say that my daughter ate her entire turkey burger that night. Alas, as any other parent of a strong-willed kindergartner may suspect, it had nothing to do with our solidarity (which we demonstrated admirably). She actually liked the darn thing.
Success. And here’s some dairy-free potato salad to boot.
Anise and Chile Turkey Burgers
Serves 4
1⁄2 tsp. ground anise
1⁄2 tsp. ground chile powder
1⁄2 tsp. granulated garlic
1⁄2 tsp. smoked paprika
1 tsp. salt
plenty of freshly ground black pepper
1 egg
11⁄4-lb. ground turkey
2-3 Tbs. olive oil
1 onion, sliced thin to caramelize or thick to grill pickles
4 sesame-seed hamburger buns
In a small bowl, whisk together spices and egg. Place turkey in medium bowl. Pour egg over turkey, and mix gently with clean hands or a fork, being careful not to overmix. Using damp hands, divide turkey mixture into 4 equal portions, then form each into a scant 1-inch-thick patty, about 31⁄2 inches in diameter. Using a thumb, make small indentation in center of each burger. Refrigerate till ready to cook.
If cooking in a pan, heat 2 Tbs. olive oil till hot but not smoking. Turn heat to medium and sauté thin-cut onions until translucent and ranging from golden to deep brown, about 10 minutes. Set onions aside. Heat remaining 1 Tbs. olive oil in pan and cook turkey burgers 4-5 minutes per side or until cooked through.
If using a grill to cook, brush thick cut onions with olive oil. Grill onions 3-4 minutes per side. Grill turkey burgers 5-6 minutes per side or until cooked through. Arrange each turkey burger on toasted bun, topped with pickles and other condiments you enjoy.
Lemon-Tahini Potato Salad (Parve)
Serves 8-10
3 lbs. very small yellow
potatoes, or regular-size small yellow potatoes cut in half
3 Tbs. plus 1⁄2 cup olive oil, divided
2 tsp. salt, divided
plenty of freshly ground black pepper
1⁄3 cup lemon juice (freshly squeezed)
1⁄4 cup tahini
1 Tbs. Dijon mustard
1 tsp. finely minced garlic
1 tsp. smoked paprika
1⁄2 tsp. cumin
1⁄4 tsp. sugar
1⁄2 cup flat leaf parsley, loosely chopped
2 Tbs. thyme leaves, destemmed
Preheat oven to 400. In a 9×12-inch baking pan, combine potatoes, 3 Tbs. olive oil, 1 tsp. salt and black pepper. Toss and roast in oven 40-45 minutes until golden. Cool. Meanwhile, in a jar with tight-fitting lid, combine remaining 1⁄2 cup olive oil, remaining 1 tsp. salt, lemon juice, tahini, Dijon, garlic, smoked paprika, cumin, sugar, and more freshly ground black pepper. Shake sealed jar until dressing is blended. Dressing will thicken thanks to the tahini. In a large bowl, toss cooled potatoes with dressing, parsley and thyme. Refrigerate or let sit a few hours to blend flavors.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.