Click on the image to see the movie.
I also played a fun drawing game with them that my son learned at school and taught me. It’s called Monster Mash. We created a monster together made up of different animal parts. I drew the body parts using their suggestions. This is a fire breathing creature with a dragon eye and body, a parrot nose, dog ears, a snake head, an elephant neck and legs, and a bird’s wings.
This is a fun drawing game you can do with one kid or a group of kids. It doesn’t have to be animal parts — I’ve done games where we create a creature out of different foods, for example. It’s fun because everyone can play and the resulting creatures are always unique and unexpected. In a lot of ways, collaborating like this is akin to experimenting in the kitchen. I love the way art and cooking intersect in that way. 🙂
Speaking of cooking, the other night I made Turkey Burgers. I’ve been fiddling with this recipe over the years, tweaking it here and there. This is my favorite version. It can be made with beef as well. I used a technique I read about in Cook’s Illustrated (#81 July/August 2006 ) in which minced bread is mashed into a paste with milk and then seasoned and incorporated into the ground meat. The purpose of this is to ensure its moistness. You can cook these burgers well done and they won’t ever be dry and crumbly.
I started using ground turkey because it’s leaner. Instead of bread, I sometimes use Panko because it’s lighter. I add some stronger flavorings in the form of minced onion and garlic along with Worcestershire sauce and salt.
When making patties with the turkey meat, it is really sticky — much more so than with beef — making it a bit harder to handle, but they turn out really delicious. Sometimes I make them regular size and sometimes I make them mini-sized (these are more fun to eat, especially if you don’t plan on eating them with a bun).
You can eat these American style with a bun — or my favorite way — with rice and Teriyaki sauce.
Moist Turkey Burgers
½ slice of bread, finely minced or about 1/3 cup Panko bread crumbs
2 tablespoons milk
1/3 cup finely minced onion
1 clove garlic pushed through a garlic press
pinch of kosher salt
pepper to taste
1 teaspoon Worcestershire sauce
1 lb. ground turkey
- In a large bowl, mash bread and milk together until they form a paste. Mix in onions, garlic, salt, pepper, and Worcestershire sauce.
- Mix in ground turkey. It will be very moist. Shape into five burger patties and let rest on a plate.
- Meanwhile, thoroughly heat a grill pan on stove for about 4-5 minutes at medium high heat. Spray generously with non-stick spray. Cook one side of turkey burgers for about 2 minutes. Flip and cover pan with a large lid, turn down to medium, and cook other side for about 5 minutes.
- Serve on bun or not!
Teriyaki Sauce (adapted from Harumi’s Japanese Home Cooking)
1/4 cup mirin
1 tablespoon soy sauce
1/2 tablespoon – 1 tablespoon sugar
1. Heat mirin in a small saucepan on stove for a minute or so. Add soy sauce and sugar. Stir until dissolved. Simmer over low heat for about 3 minutes until thickened a bit.