F And B World : September 2010
9 www.hip.ph Chef Nancy Dizon-Edralin has garnered years of experience as a chef and culinary instructor both here and in the United States. After graduating with a degree in commerce from St. Paul College Manila, Chef Nancy moved to California to study culinary arts, food service, restaurant, and hotel management at Cypress College Hotel, Restaurant & Culinary. Since then, Chef Nancy has been shuttling back and forth between California and the Philippines, teaching culinary arts at The International Culinary School of the Art Institute of California, serving as Executive Chef of catering company Celebrations Unlimited USA, and taking short courses at the Culinary Institute of America in St. Helena, California. Back home, Chef Nancy has taught at De La Salle -- College of Saint Benilde and served as Culinary Arts Program Director at the Global City Innovative College. ABOUT THE CHEF CRANBERRY TURKEY BURGERS Ser ves 6 INGREDIENTS 1 kilo ground turkey 1 1/4 cups dried cranberries 1 cup quick cooking oats 1/2 cup chives, chopped fine 3 tbsp fresh orange juice 1/2 cup fresh parsley, chopped 1 1/4 tsp ground allspice 1 tsp powdered ginger 1 tsp dried basil 1 tsp ground cinnamon 1 tsp kosher salt 2 tsp ground black pepper 6 pcs ciabatta bread lola rosa or romaine lettuce 6 slices Havarty or Swiss cheese 6 slices tomatoes 6 slices cucumbers PROCEDURE 1. Preheat ba rbecue grill to medium-high and lightly grease grills. 2. In a bowl, combine tu rkey, dried cranber ries, oats, chives, orange juice, parsley, ground allspice, powdered ginger, dried basil, cin na mon, salt a nd black pepper. Mix thoroughly a nd for m into 6 patties. 3. Grill on medium-high for 5-7 minutes per side or until meat is no longer pink in center. 4. Place the lola rosa on ciabatta bread. Add the cheese, tomato, and cucu mber slice, then place the burger on top.