S3E5 Stanford Farm Dinner

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S3E5 recipes

Double Cheeseburger with Sauce, Pickles & Onions

Two thin patties, four slices of cheddar, and a tangy house sauce on toasted buns.
At a glance
Yield: Serves 1–2 (makes 2 double burgers)
Prep / Cook / Total: 60 min chill / 10–12 min cook / 70–75 min
Skill level: Easy
Equipment: mixing bowl, sheet tray, large nonstick or cast-iron skillet
Ingredients
  • 9 oz (250 g) ground beef (80/20 preferred)
  • 2 tbsp (30 g) tomato ketchup
  • 2 tbsp (30 g) Dijon mustard
  • 2 tbsp (30 g) mayonnaise
  • Fine salt
  • 2 soft burger buns, split and toasted
  • 2 tsp (10 ml) olive oil, plus more as needed
  • 1 small onion, thinly sliced
  • 2 gherkins/pickles, thinly sliced
  • Baby gem/romaine leaves
  • 2 tbl spoon Cheese spread
  • 4 slices cheddar cheese
Method
  1. Mix: In a bowl, gently combine beef with ketchup, mustard, and mayo. Salt lightly. Chill uncovered 30 minutes to firm.
  2. Shape: Divide into 4 equal portions and form thin patties (about 3–4 in/8–10 cm wide). Chill 30 minutes on a tray.
  3. Sear: Heat skillet over high with a light film of oil. Cook patties ~4 minutes total, flipping every 30 seconds for even crust.
  4. Melt: Kill heat; top each patty with a slice of cheddar to melt in residual heat.
  5. Build: Spread cheese spread on buns [or use more cheddar if skipping]. Lay lettuce on bottom buns. Stack two patties, then onions and pickles. Spread a little cheese spread on the top buns and cap.

 

Tips & substitutions
Swap cheese spread for American cheese or burger sauce (equal parts ketchup/mayo + dash Dijon). Toast buns face-down in beef fat for bonus points.
Dietary tags: contains dairy
Allergens: gluten (bun), dairy, egg (mayo)
Make-ahead / storage / reheat: Patties can be formed 1 day ahead; cook to order.
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Seared Scallops with Thyme-Roasted Beetroot, Apple Purée & Olive-Oil Mayo

Sweet beets and green-apple tang under butter-basted scallops with a silky 5-minute egg mayo.
At a glance
Yield: Serves 6 (about 3–4 scallops per person)
Prep / Cook / Total: 40–50 min / 35–45 min / ~90 min
Skill level: Intermediate
Equipment: sheet tray, skillet, blender, squeeze bottles
Ingredients

Scallops

  • 20 large sea scallops, patted very dry
  • 1–2 tbsp (15–30 ml) olive oil
  • 2–3 tbsp (28–42 g) butter
  • Fine salt 

Beetroot

  • 4 large beets
  • 3 oz (80 g) fresh thyme
  • Olive oil
  • Fine salt
  • Heavy-duty foil 

Apple purée

  • 20 Granny Smith apples, peeled, cored, diced
  • 1 tbsp (12 g) caster/granulated sugar 

Olive-oil mayonnaise

  • 4 eggs, boiled 5 minutes, peeled
  • 1 1/4 cups (300 ml) olive oil
  • 1/2 cup (100 ml) grapeseed oil
  • Juice of 1 lemon
  • 1 heaping tsp Dijon mustard
  • Fine salt 

Garnish

  • Cress or microgreens
  • 2 Granny Smith apples, cut into matchsticks 
Method
  1. Roast beets: Heat oven to 400°F (200°C). Wrap beets and thyme with olive oil and salt in double foil. Roast 60 minutes or until knife-tender; cool in foil. Rub skins off; slice and season with oil and salt.
  2. Apple purée: Heat a large pot until very hot. Toss apples with sugar; add and cook over high heat, stirring, until softened and lightly caramelized. Blend smooth; pass and reserve.
  3. Mayo: Blend soft-boiled eggs to smooth, stream in oils to emulsify. Add mustard, lemon, and salt. Bottle.
  4. Scallops: Heat skillet to ripping hot with oil. Salt scallops. Sear 60 seconds per side for deep color; add butter and baste 30–60 seconds. Pull to a tray.
  5. Plate: Lay beet slices, nest scallops, dot with 1:1 blend of apple purée and mayo, finish with cress and fresh apple matchsticks. 
Tips & substitutions
If apples lack acidity, brighten purée with a squeeze of lemon. Dry scallops thoroughly for best crust.
Dietary tags: pescatarian, gluten-free
Allergens: egg
Make-ahead / storage / reheat: Beets and sauces 2 days ahead; sear scallops to order.
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Braised Lamb Shoulder with Crispy Potato Terrine & Spring Cabbage

Fall-apart lamb in glossy jus, stacked with a golden potato slab and buttery spring cabbage.
At a glance
Yield: Serves 6
Prep / Cook / Total: 30 min active / 3–3.5 hr + terrine rest / see note
Skill level: Intermediate
Equipment: Dutch oven, mandoline, two sheet trays, weights
Ingredients

Lamb braise

  • 1 bone-in lamb shoulder (about 4–5 lb/1.8–2.3 kg)
  • Olive oil
  • Fine salt
  • 2 bulbs garlic, halved
  • 6 onions, peeled and quartered
  • 8 carrots, peeled, halved
  • 8 leeks, trimmed and washed
  • 2 L (about 2.1 qt) veal stock (or light beef/weak stock) 

Potato terrine

  • 20 medium potatoes, peeled and thinly sliced (mandoline)
  • 9 oz (250 g) melted butter
  • Fine salt
  • Baking parchment and foil

Spring cabbage

  • Leaves from 6 baby cabbages, cores removed
  • 7 tbsp (100 g) butter
  • Fine salt 

To finish

  • Pea shoots, to garnish 

 

Method
  1. Lamb: Heat oven to 320°F (160°C). Sear salted lamb in oil until browned; remove. In same pot, brown veg. Nestle lamb on veg, cover with stock, lid on, and braise ~3 hours until tender. Lift lamb; strain and reduce braising liquid to a glossy sauce, skimming fat.
  2. Terrine: Heat oven to 340°F (170°C). Line a snug tray with parchment. Layer potatoes neatly, seasoning each layer and brushing with melted butter. Top with parchment, foil, then another tray as a press. Bake 60 minutes. Turn oven off; cool inside. Weight and chill at least 3 hours, ideally overnight.
  3. Cabbage: Melt butter over low heat; wilt leaves 2 minutes, season, drain on tray.
  4. Finish: Portion terrine; crisp both sides in a medium-hot nonstick until golden. Warm lamb sauce.
  5. Plate: Cabbage and terrine down first, top with lamb, glaze with sauce, garnish with pea shoots.
Tips & substitutions
If no time for an overnight press, chill terrine at least 3 hours before cutting. Add a splash of the lamb jus to the cabbage for shine.
Dietary tags: gluten-free
Allergens: dairy
Make-ahead / storage / reheat: Terrine presses best overnight; braised lamb and sauce keep 3 days.
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Poached Peaches with Burrata, Rosemary Shortbread & Vanilla Ice Cream

Fragrant spiced peaches, torn burrata, and buttery rosemary shortbread with a kiss of olive oil.
At a glance
Yield: Serves 6
Prep / Cook / Total: 25–30 min active / 30–40 min / 45–60 min plus chill
Skill level: Easy
Equipment: saucepan, 8×12 in (20×30×4 cm) baking tray, stand mixer
Ingredients

Poached peaches

  • 10 peaches, halved and pitted
  • 2 cups (400 g) sugar
  • 2 cups (480 ml) water
  • 2 lemons, halved
  • 3 star anise
  • 1 cinnamon stick 

Shortbread

  • 10.5 oz (300 g) unsalted butter, softened
  • 3/4 cup (140 g) golden caster sugar, plus 4 tbsp for dusting
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup (140 g) rice flour
  • 1 tsp chopped fresh rosemary
  • Pinch fine salt 

To serve

  • 4 balls burrata
  • Good vanilla ice cream
  • Extra-virgin olive oil
Method

 

  1. Syrup: In a pot, bring sugar, water, lemon halves, star anise, and cinnamon to a boil. Turn off heat; infuse 30 minutes. Strain back into pot.
  2. Poach: Simmer peaches in syrup until skins slip and flesh is just tender. Lift to a tray; chill.
  3. Shortbread: Heat oven to 355°F (180°C). Line 8×12×1.5 in (20×30×4 cm) tray. Cream butter and sugar. Mix in flours, rosemary, and salt to a smooth dough. Press into tray; chill 30 minutes. Bake 20–25 minutes until just golden. Cool in tray, then crumble or cut.
  4. Plate: Bowl the peaches with some syrup. Tear burrata over. Crumble shortbread on top. Add a scoop of vanilla ice cream and a light drizzle of olive oil.
Tips & substitutions
Add a splash of white wine to the poaching syrup. If peaches are underripe, extend poach gently; don’t mush.
Dietary tags: vegetarian
Allergens: dairy, gluten
Make-ahead / storage / reheat: Peaches in syrup hold 3 days chilled. Shortbread keeps airtight 1 week.
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