Saturday, March 09, 2013

Narbonne House anno 1675

US National Partk Service has owned Narbonne house the last 50 years
For Europeans a 17th century house is a reasonably old structure. In the United States a 17th century building spans nearly the life of a whole nation. The Narbonne House in Salem, MA is such a house.

The grounds of the Narbonne House
The Narbonne House in historic Salem, is one of the few middle class homes that has survived from Americas first century. It is, as such, an unimpressive structure, lovingly restored to survive for coming generations to see. 
The oldest part of the house dates back three centuries
Its first owner was the slaughterer, Thomas Ives, and successive owners were different craftsmen and sailors. 
The house is named after the seamstress Sarah Narbonne. She was born in the house in 1794 and lived and died in the house 101 years old in 1895.  
Sarah Narbonne lived in the house until she died 101 years old
Her grandfather, Jonathan Andrews, bought the house in 1780. Her daughter Mary continued to live in the house until her death in 1905.

In 1963, the National Park Service purchased the historic building from the family of Mary Narbonne’s nephew Frank Hale. The family lived in the house for nearly 200 years.

Vis New England, New York State and Washington DC on Enjoy Food & Travel 2006 - 2012 i et større kart

Tuesday, March 05, 2013

Beefy bacon burger

Use a reasonably priced beef cut to make a good beefy bacon burger
I have bought much meat lately destined for destruction. The cuts were priced 50 % off as they were close to sell by date. One of the cuts I bought is stew meat used for "bankekjøtt", a Norwegian meat stew simmered in gravy for a long time. Instead of using the cuts to slow cook, I decided to make a few beefy burgers with bacon. 
Bacon burger ready to hit the pan
In order to make to make two large burgers I used: 
400 grams / 0,9 lb's "bankekjøtt", grounded
100 grams / 3,5 oz bacon, finely diced
1 small red onion, finely chopped
1 egg, beaten
2-3 tsp salt
Ground pepper
2 tbsp ground ginger
2 - 3 potato starch
1 sliced blue cheese for topping 

Blue cheese on top started to melt 
I mixed all the ingredients well, and shaped them into two large burgers. I allowed the burger to cool in the refrigerator for 30 minutes. 
I heated 75 grams  butter in a non-stick pan. Place the burgers in the pan and fry the burger on one side until the ends were grey. 
Flip the burger on the other side, place a large slice of blue cheese on top and allow to melt through the rest of the cooking time.
See to that you do not fry the burger completely through, but allow it to stay medium in the middle. 
Serve with a good salad and potato chips.   
Serve burger with chips and salad