It seems that while I was eating (and writing about) the laibchen in Austria and Northern Italy last week, a bunch of New York Times reporters were doing their own research on the homey, healthful, versatile "patty."
In this morning's Dining section, Julia Moskin's article "Summer's Vegetable Bounty: Coping with Raw Panic" included a terrific recipe for Leek-Vegetable Fritters with Lemon Cream. The recipe, from Deb Perelman's award-winning blog, Smitten Kitchen, uses a bit of flour and one egg to turn a bunch of cooked veggies into a handsome entree. (Photo by Melina Hammer for NYT.)
On another page of the section, writer David Tanis shared his favorite recipe for a fresh corn patty, held together with flour, chickpea flour and cornmeal. The pakora, India's answer to Austria's laibchen, is boldly seasoned with cumin, fennel and mustard seeds, and fresh minced peppers. Tanis serves it with homemade mango-tamarind chutney. (Photo by Fred R. Conrad for NYT.)
Yet another appearance of the "patty" appeared wtih Eric Asimov's "Wines of the Times" column. The Veal Sliders with Wilted Cabbage recipe (adpated from Cafe Kristall in New York City) sounded so good to me that I plan to make it for our anniversary dinner tomorrow night.
These slightly more traditional "burgers" are made from ground veal, diced stale bread and minced onion sauteed in butter. They're served with buns and a caramelized cabbage-and-onion slaw perked up with sour cream, Dijon mustard, fresh marjoram, and a splash of vinegar. Asimov suggests pairing them with a South African Chenin Blanc. But, given the hot temperatures suffocating the country, I'd say go with a chilled Rose or an icy beer.
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