Tabbouleh

 

The first time I had this was in a Persian restaurant in Washington DC. What an incredible idea: a salad of parsley. It’s a bit of a pain to make, especially since I don’t like parsley stems, but foolproof.

For this version you’ll need:
• 1 1/2 cups bulgur wheat (medium or course)
• 2 big bunches of parsley
• 1 red onion
• 2 large tomatoes
• 1 cup lemon juice (4-5 lemons)
• 1/2 cup olive oil (I use Nunez)
• 2 tablespoons fresh or dried mint
• Salt and pepper to taste (I use Maldon sea salt and freshly ground Tellicherry pepper)

Equipment I used:
Large mixing bowl
2 cup measuring cup
Mesh strainer
2 quart sauce pan
Lemon squeezer
Cutting board
8 inch chefs knife

Start proofing the bulgur wheat. There are many ways to do this. I’ve settled on putting it into a mesh strainer fitted into a saucepan—shown above—and running hot water over it to wet the grains until the water reaches the top. I sit it by the sink and about 45 minutes later it’s all puffed up and you can just pick the strainer up and let the water run out.

While this is going on, get out a large bowl, the biggest one you have. Finely dice the tomatoes and put them in your bowl and sprinkle with the Maldon sea salt. Set aside.

In a 2 cup measuring cup, add a half cup of olive oil and stir in the mint; finely minced if using fresh. Squeeze the lemons and add to the olive oil.

Now finely dice the red onion and add it to the olive oil and lemon juice mixture.

Now the parsley. I don’t like stems so I painstakingly pluck the leaves and then coarsely chop them. But you can do this however you want.

Once the bulgur is drained and ready, add everything to the bowl with the tomatoes. Add freshly ground pepper to taste or not.

Watch it disappear in less time than it took to make.

Copyright © 2017 MRStrauss • All rights reserved

Horiatki with Pasta

This is always my first ‘welcome to summer’ recipe. Although tomatoes won’t be in around where I live until July, they are not the star here so I don’t mind using those Kumato ones. This is a definite tiny kitchen recipe: just one pot for the pasta.

Pasta options: After trying penne and some sort of short ziti, I’ve settled on conchiglie. You could try bow ties or rotelle; there’s probably a lot of fun pastas that would work here.

Other options: You could add some oregano or maybe some sliced Pepperoncini.

Time note: I usually mange to get everything chopped and ready to go by the time the pasta is ready.

For this four person version, you’ll need:
• One pound conchiglie pasta
• Half cup of mayonnaise
• Quarter cup of white wine or rice wine vinegar
• Half cup of good tasting olive oil
• One to four or more cloves of garlic
• Four or five Kumato tomatoes
• Around eight or ten Kalamata olives
• Half a small red onion
• One cucumber
• A handful of parsley
• Around three ounces or more of crumbled feta
• Fresh cracked pepper
• Sea salt flakes

Get the pasta water going; add salt if you want.

Then get a big bowl, big enough to hold all the pasta and the rest of the stuff. I have three white mixing bowls that nest together, I use the largest one.

In a two cup Pyrex measuring cup, add the mayonnaise. Slowly add the vinegar while stirring, then slowly add the olive oil while stirring. Run as many cloves of garlic as you like through the garlic press ( I used four big ones) and add to the mixture. Add pepper to taste. Set aside.

Cut the tomatoes into a small dice. Put them in the bowl and sprinkle with sea salt flakes. Cut the olives into a small dice and add this to the mayonnaise mixture. Next cut the red onion into a small dice and add this to the mayonnaise mixture. Skin the cucumber and cut it in half; with a spoon, remove the seeds, then slice into strips and cut into a medium dice. Put these in the bowl around the tomatoes. Finely chop the parsley and add it to the bowl.

When your pasta is done, run it under cold water to cool it. Once it’s cooled, add it to the bowl and mix together. Then add the mayonnaise mixture and combine, and then add the feta and mix until just combined.

Put in your bowls and serve with? In my house it’s water with lemon.

Notes: For olive oil, I use Columela— it has a sort of spicy flavor, for sea salt flakes, I use Maldon, and for pepper, I use the Tellicherry variety. I use table salt for anything mixed in or cooked and save the sea salt flakes for finishing or roasting. Using these ingredients adds a little extra flavor to the dish and they’re getting much easier to find now.

Copyright © 2016 MRStrauss • All rights reserved