July 24, 2011

20.40.60

This little cookbook , Emeril 20-40-60, has turned out to be one of my favorites. It’s filled with really simple, flavorful recipes that anyone can make. I’ve made many delicious dishes from this book so it falls into the GREAT category on my cookbook shelf. Because the book is divided into 20 minute recipes, 40 and 60 minute recipes, you can really find something that suits the time you have to cook… and it focuses on using the freshest ingredients. In classic Emeril style there are a number of recipes that call for his “essence.” I made a container of it (he includes the recipe in the book) and store it in my spice cabinet. It’s good stuff to put on chicken, vegetables – really any recipe that you want to add a little kick. My only complaint is that my book is now falling apart.

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July 23, 2011

Tabbouleh

Tabbouleh Salad

I love to make Greek food, especially when we have friends for dinner. This tabbouleh recipe was given to me by a friends mother. It’s really delicious and healthy. I love to serve it with grilled chicken, hummus and warm pita. If you want a feast, make a big greek salad to go along with it (don’t forget the anchovies). Your friends and family will love it and they’ll be very impressed. It all looks so colorful and pretty when it’s served together at the table.

INGREDIENTS:

  • 1 cup bulgur wheat
  • 1 1/2 cups water
  • 1 tsp kosher salt
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 3 scallions, chopped (light green/green parts)
  • 1 cup canned chick peas, drained and rinsed
  • 1 red bell pepper, small dice
  • 3 medium tomatoes, large diced (or small cherry tomatoes halved)
  • 1/2 cup black olives, halved
Place the bulgur wheat and salt in a large bowl and pour over the boiling water. Give a quick stir and cover with plastic wrap. Let it sit for about 30 min or until the water is absorbed. Meanwhile, chop the parsley, mint and the garlic. Once the bulgur is ready, stir in the parsley, mint, garlic, lemon juice and olive oil – refrigerate for 2-3 hours. This allows the bulgur to absorb all those fresh flavors.
Before serving, toss the chopped veggies & chick peas in with the bulgur mixture. Give it a really good stir and re-season with salt and pepper as needed. Serve.
** This recipe doubles nicely and is great to make for a crowd.

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