Paul’s Camembert Burger and van Gogh the Egg Tosser

American Entree

PAUL’S CAMEMBERT BURGER

INGREDIENTS

1½ pounds ground beef
½ teaspoon herbes de Provence
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons white wine
½ cup heavy whipping cream or crême fraiche
1 tablespoon fresh* herbs (thyme, marjoram, or sage)
4 ounces Camembert cheese, no rind
2 teaspoons Dijon mustard
4 French rolls

* = Try to use fresh ingredients for this dish. However, if that is not possible, use 1 teaspoon dried herbs instead.                                           A still-life painting by Vincent van Gogh.

Serves 4. Takes 30 minutes.

PREPARATION

Add ground beef and herbes de Provence to mixing bowl. Mix with hands. Shape beef into 4 oblong patties that match the shape of the French rolls. Add butter and olive oil to pan. Warm butter using medium heat until butter melts and browns. Tilt pan occasionally to ensure even melting. Add beef patties. Sauté at medium-high heat for 5 minutes per side or until meat is done to your liking. Remove beef patties to dish and cover to keep warm. Keep liquid in pan.

Toast French rolls. Add wine to pan. Bring to boil using high heat. Stir frequently. Add whipping cream and herbs. Stir. Bring to boil again using high heat. Stir frequently. Reduce heat to medium high. Add Camembert cheese and Dijon mustard. Stir constantly until cheese dissolves and blends into the rest of the sauce. Add beef patty to each French roll bottom. Pour sauce over beef patties. Place French roll tops on sauce-covered patties.

TIDBITS

1) Vincent van Gogh painted food for cookbooks. It kept him going during his lean years which were many as he sold only one non-food pictures in his lifetime. Van Gogh also had to work at carnivals as an egg catcher. He and his pals wowed crowds by tossing raw eggs for longer and longer distances without dropping them or letting them break. Van Gogh’s supple hands that helped him catch eggs also allowed him to wield his paint brush with a deft touch. Today, we honor his memory with Poway’s annual Impressionist Egg Toss Festival.

2) All his food paintings but for the incredibly valuable one here perished in s freak fire. Odd.

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Chef Paul