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TERIFFIC TABBOULEH!!!
We began making Tabbouleh in college. Now that’s a
long long time ago. It’s always been a great summer staple for al
fresco dining, especially when it’s too hot to cook at all. Years
ago it was actually a mostly bulgur salad lightened with parsley and
mint, but over time we’ve increased the herbs and decreased the
bulgur which is much the way the Lebanese intended. It becomes a
very interesting green herbal salad that is difficult to stop
munching.
You’ll want to look for the freshest and
tenderest flat leaf parsley you can find ... we’ve even used
Parcelle (an herb that is parsley with a hint of celery). And,
always use the very best olive oil you can afford, as it makes such
a difference. Then, just recently we’ve spiced it up (“Tabal”
actually means “to season”) and accented it with roasted tomatoes.
Now, we’re talking Tabbouleh!!! We thought it good enough to share.
Serves 8.
•
2 cups cooked bulgur (we prefer the dark Lebanese variety to the
pale Turkish one), rice or quinoa
• 2 cups Italian flat leaf parsley, coarsely chopped
• 2 cups fresh mint, coarsely chopped
• 2 cups English cucumber, chopped in a small dice
• 1 cup scallions, chopped (shaved) into small discs
• 2 teaspoons minced garlic
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil (or olive oil from the sundried
tomatoes)
• ¼ teaspoon ground cinnamon (or sprinkle slowly to taste)
• ½ teaspoon ground allspice (or sprinkle slowly to taste)
• ¼ teaspoon black pepper
• Sea salt, to taste
• ½-1 cup (as you wish) sundried or roasted tomatoes, small dice |
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1.
Combine the first eight ingredients in a
medium sized salad bowl. Toss well. Little by little alternatively
add the cinnamon and allspice, tasting as you go. Season with salt
and pepper and taste again. Adjust season to your palate. Add the
tomatoes and allow to stand, loosely covered, for at least 30
minutes for the flavors to emerge. Garnish with fresh mint leaves
and serve.
"Sit in reverie and
watch the changing color of the waves that break upon the seashore
of the mind."
--- Henry Wadsworth Longfellow
THIRD AVENUE
HUMMUS
For years we ignored hummus. To our
mind, it was bland and boring. We had much better ways to “spend”
our calories. Until ... we discovered The Hummus at a Turkish
restaurant on Third Avenue in New York. Now this was memorable.
Repeatedly, we found ourselves making it the last stop on the way to
LaGuardia so that we could schlep some home, not only to enjoy, but
to attempt to duplicate those intriguing flavors that kept calling
us. It proved a challenge. Repeatedly we tried ... too much tahini,
not enough sass, not memorable. Finally our tenacity won.
Depending on our mood, sometimes we flavor it with roasted peppers
and pimenton, sometimes with guacamole or herbs, but generally we adore it au
natural, served with only warm toasted pita triangles. Serves 8
•
2 tablespoons garlic cloves
• ½ teaspoon salt
• 2-15oz. cans of chickpeas, reserve juice
• 1 cup tahini
• 3½ teaspoons ground cumin
• 1 cup fresh lemon juice
• ¼ cup extra virgin olive oil
• 1 tablespoon minced fresh flat-leaf parsley
• Freshly ground black pepper |
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1.
Mince garlic and mash to a paste wit the
salt using side of a large heavy knife. Transfer paste to a food
processor, add chickpeas, tahini, cumin, lemon juice, oil,8
tablespoons reserved bean juice and blend, scraping down sides as
necessary until smooth. Add the parsley and pepper and pulse until
just combined. Taste and add additional salt, if desired. Pulse to
incorporate.
SUMMER BERRY
PUDDING
On our first trip to England, in the
days when there was no good food in the Motherland, Summer Pudding
and Eton Mess got us through those first rainy days of Europe On
Five Dollars A Day. We were hooked on both for evermore. We’ve
learned that this is a very easy way to serve berries in an elegant
fashion for a Garden Tea or a dinner party…..and the leftovers are
great for breakfast. We like ours softened with a dollop of whipped
cream. Serves 6 - 8.
•
1 pound strawberries, hulled and quartered
• 1½ cups fresh blackberries
• 2 cups fresh raspberries
• ½ cup firmly packed light brown sugar
• ½ cup sugar
• 1/8 teaspoon salt
• ½ vanilla bean, split lengthwise and scraped, seeds reserved
• 1 tablespoon fresh orange zest
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 2 tablespoons crème de cassis
• 1 loaf brioche bread, sliced 1 inch thick
• Additional berries for garnish |
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1.
In a large, heavy-bottomed saucepan,
combine strawberries, blackberries, 1 cup of raspberries, sugars,
salt, reserved vanilla bean seeds, orange zest, orange and lemon
juice. Bring to a simmer over medium heat, stirring occasionally,
for 20-30 minutes until thickened. Add the remaining raspberries and
crème de cassis, and stir to blend. Remove from heat, and strain,
reserving liquid and fruit solids separately.
2. Line a 10 x 5-inch loaf pan with plastic wrap, allowing at
least a 2-inch overhang on all sides of pan.
3. Cut bread to fit bottom and sides of pan. Carefully dip
bread in reserved liquid, turning to completely coat both sides.
Place bread in bottom and up sides of pan. Pour fruit solids mixture
into pan. Top with bread, covering all fruit. Wrap tightly with
plastic wrap. Place another 10 x 5-inch pan with weights on top of
loaf to compress it. Refrigerate for 6 hours, or overnight.
4. Remove top pan and weights. Open plastic, and invert onto
a serving platter. Remove plastic wrap. Garnish with berries and
mint leaves, if desired. Slice and serve immediately with masses of
whipped cream.
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