New School Hamburger Gravy

When I was in grammar school at Cheremoya Avenue Elementary School in Hollywood, California, about once every two weeks we had Hamburger Gravy and Mashed Potatoes.  I really loved that dish, it was my favorite.  All the other stuff was pretty bland, and actually kind of nasty, especially the paper thin cheeseburgers.  For years and years, I have been trying to replicate the special taste of that gravy, and have been pretty much successful.

Years ago, when I first met Chef John Farion, he treated some friends and I to dinner at another chef’s restaurant on Melrose .  I ordered the filet mignon with blue cheese sauce.  It was truly fantastic, and I have been pairing blue cheese with beef ever since.  I guess I’m not the only one, even Carl’s Jr. now has a steakhouse burger featuring blue cheese.

I get my blue cheese at the Armenian stores, for several reasons, 1) because the cheese is of a superior quality, 2) because it is much less expensive than the major chain supermarkets, and better quality.  I just bought a half a pound brick a few days ago, and it was sitting in the cheese drawer waiting to be the star of some dish.

I had an epiphany!  Why not make hamburger gravy and add blue cheese at the end?  I tried it, and it was, well, fantastic!  This was much, much better than the gravy I had had when I was a child.  Now, just because Spane gave it a big thumbs up, I can’t guarantee that every child will like it as much as we did.

Continue reading

Scrambled Burger Quiche

Recipes in this postScramble Burger Quiche

Many years ago, we used to go to a restaurant that had something called Scrambled Burgers. I loved them, being a mixture of ground beef, spinach, onion and cheese. I thought that combination would make a wonderful quiche. Continue reading