Better Burgers & Perfect Whipped Cream

by Ann Landi — August 14, 2006

Monday, August 14th
Corn Classic

August is the time when fresh corn is at its peak, and nothing could be simpler than throwing a few ears on the grill to give ‘em a sweet roasted flavor. Here’s how:

•	Peel back the husks of each ear but leave them attached to the base. Remove corn silk (a damp paper towel gets off stubborn strands). Pull the husks back over the corn.
•	Heat grill to high and oil the grates. Arrange the ears on the grill. Cover and cook, turning occasionally with tongs, until the husks are slightly charred, about 10 to 15 minutes.
•	Remove the ears from the grill, and holding the bottoms with a towel, peel back the husks. Coat corn with butter and season with salt and pepper.

Tuesday, August 15th
Better Burgers

This is prime time for another all-American favorite, but if your char-grilled hamburgers tend toward the consistency of crumbly hockey pucks, bear these tips in mind:

•	The fattier the meat, the juicier the burger, so opt for ground chuck and ground round.
•	To prevent burgers from sticking to the grill, oil the grill first using a paper towel dipped lightly in oil and held with tongs. Also wait till a crust forms on the meat before turning.
•	Resist the urge to press the patties down during grilling; this causes them to release their juices.
•	If you’re a fan of the well-done burger, try a hint from Cook’s Illustrated magazine: mash one large slice of good-quality light sandwich bread with 2 tablespoons of whole milk. Add the bread mixture in chunks to 1-1/2 pounds of 80 percent lean ground chuck, along with whatever seasonings you like (salt, pepper, minced garlic, steak sauce). Mix together with your hands. Form into four to six patties. The bread and milk keep the burgers juicy even when medium-well to well-done.

Wednesday, August 16th
It’s the Berries

What could be more tempting than a bowl of fresh berries, especially since most are in season this time of year? But these juicy treats pack more than just a burst of flavor: researchers are discovering more and more about the disease-fighting potential of berries, and dieters know they’re an excellent dessert in any season. The lowdown:

•	Strawberries have the fewest calories (46 per cup) and offer three times the vitamin C of other berries. They’re also rich in folic acid, which helps prevent heart disease, birth defects, and some cancers.
•	Blackberries weigh in at 62 calories per cup and are loaded with anthocyanins, a powerful antioxidant.
•	Raspberries, the highest in fiber, have 64 calories a cup and are a good source of ellagic acid, an effective anticarcinogen in laboratory tests.
•	Blueberries contain the most calories at 83 per cup, but also deliver the most antioxidants. Some tests show they are good brain food, and may aid in the prevention of Alzheimer’s disease.

Thursday, August 17th
La Crème de la Crème

What could be better on top of a bowl of berries than a dollop of whipped cream? (Oh, go ahead—you can work it off at the gym.) Next time you’re whipping cream by hand or by mixer, try setting it in a metal bowl inside a larger bowl. You’ll get more volume and will probably find the cream whips up faster. Add sugar and vanilla to taste toward the end, just before peaks form.

Friday, August 18th
Toy Story

M. Patrizio, an artist and illustrator from Brooklyn, makes some of the sweetest, quirkiest stuff on the web—stationery, vinyl stickers, clothing, and adorable hand-crocheted creatures for kids aged six months and up. The names alone give an inkling of how goshed-darned cute these things are: “I’m Lovely Pear,” “Timmie,” and “Bubbles the Octopus.” You’d have to be a curmudgeon not to smile (www.mpatrizio.etsy.com; around $20 for stuffed toys).