3 Zesty Lemons

Traditional Tabbouleh

Recipe Below...

I was first introduced to tabbouleh at the Lebanese food stand located within a Philadelphia area farmers' market. I would buy the crisp, lemony-fresh salad by the quart and snack on it all week.

The predominant ingredient in the farmers market version was crisp, refreshing parsley. The salad was light on olive oil, and the bulgur wheat remained in the background, providing a contrast to the more plentiful herbs and vegetables.

In contrast, many versions I've since tried are heavy with bulgur and olive oil, slickly coating your lips with a thick layer of the stuff after just a few bites. As I set about researching this post, I learned that lighter versions, featuring parsley as the star ingredient, are more representative of the traditional dish. 

The tabbouleh recipe I've developed is simple and traditional. It has enough bulgur to add texture and depth of flavor, but still allows the herbs and vegetables to shine. 

Notes:

• A high-fiber whole grain, bulgur is available in a variety of sizes. Fine and medium grind are best when making tabbouleh.

• A rich source of Vitamins K, C, and A, parsley also contains folate and iron. Be sure to use the more flavorful flat-leaf parsley, rather than the curly variety.

• Dry your parsley and mint well, and drain your bulgur after cooking. Wet herbs and excess liquid from the bulgur can result in a soggy tabbouleh.

The Recipe:

1 cup bulgur wheat
1 cup boiling water
1/4 cup olive oil
1/4 cup plus 1 tablespoon lemon juice
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
3 1/2 cups finely chopped flat-leaf parsley, washed and dried well
1 cup finely chopped mint leaves, washed and dried well
1 large cucumber, peeled, seeded and diced
1/4 cup plus 1 teaspoon diced shallots
3 cups chopped ripe tomatoes

Place the bulgur into a large bowl with the boiling water, olive oil, 1/4 cup of the lemon juice, 1/2 teaspoon of the salt, and 3/4 teaspoon of the pepper. Cover and allow to soak for 45 minutes, until the liquid is completely absorbed and the bulgur is soft. Place in a fine-mesh sieve or colander, pressing gently to drain the excess liquid. Fluff with a fork.

Add the parsley, mint, cucumber, shallots, tomatoes, 1/2 teaspoon of the salt, 1 tablespoon of the lemon, and 1/4 teaspoon of the black pepper (pepper is optional, according to taste).

Mix well and refrigerate. As the tabbouleh sits, the flavors will marry and improve.

Post a comment below about Traditional Tabbouleh photos or recipe...

Marmalade Restaurant's Amazing White Bean Soup

Recipe Below...

One of the most memorable evenings of our recent visit to Old San Juan included a scrumptious meal savored amidst sleek surroundings at Marmalade Restaurant.

As we began perusing the menu, our server informed us that white bean soup was the specialty of the house. Intrigued, but already knee-deep in tempting choices, we decided to forego the soup.

Following appetizers, our server presented us each with a sampling of the house specialty, compliments of the chef. It was velvety smooth and gorgeous. Topped with chives, bacon dust, and a delicate drizzle of black truffle oil, it was one of the most delicious soups I'd ever tasted. Unable to resist, we ordered a bowl to share.

There are just a handful of soups that I hold in memory as all-time greats. These include my Nana's vegetable soup, a delicate oyster soup at Philadelphia's Pumpkin restaurant, and a savory seafood soup served in a tiny mason jar at Cape Cod's Chatham Bars Inn. I now have another masterpiece to add to my list.

Assuming that restaurant chefs typically don't share their winning secrets, I never ask for one. That night at Marmalade, I broke my rule. I happily learned that the restaurant provides printed copies, as the recipe is so often requested.

Soon after our return home, I set about preparing to make the soup. I contacted Marmalade's Chef Peter Schintler with a few questions. Chef Schintler gave generously of his time and expertise, offering some important tips on technique, included in this post.

Notes:

This recipe makes a lot of soup. A 16-quart stockpot is necessary to accommodate the entire amount. I make it in 2 8-quart stockpots, dividing the ingredients in half as I go (evenly placing 1/2 of each ingredient into each stockpot).
I've frozen and reheated this soup with success. So, rather than making just half the recipe, I make the whole amount and freeze several portions.
Although the recipe calls for navy beans, cannellini beans also work well.
I've found that the fat is most easily rendered by cooking the bacon in batches in the microwave. A microwave bacon tray with a ridged bottom collects the fat, which can then be easily transferred.
I cook the celery, onions, and bacon fat directly in the stockpot. This way, the beans and other ingredients can simply be added to the pot. 
A very gentle simmer is indicated by only a few small bubbles sporadically rising to the top, similar to bubbles in a glass of champagne.

The Recipe:

*Please see "notes" section above before making recipe.

2 lb. bag of dried navy beans, soaked in water for 24 hours
12-14 slices of smoked bacon
2 stalk of celery, chopped
1 large white or yellow onion, minced
5 cloves garlic, peeled and whole
2 stems fresh thyme
1 gallon chicken stock
1/4 lb. butter
1 cup heavy cream
Salt & pepper to taste

1/2 cup thinly sliced chives
4 tbsp. black truffle oil
1/4 cup bacon dust

Cook the bacon in a microwave or oven until very crispy. Reserve the fat. 

Chop the bacon finely using a knife or food processor, and reserve for garnish.

Gently cook the celery and onion under medium heat in the rendered bacon fat for 6-10 minutes, stirring constantly making sure not to brown.

When onions are translucent, add the soaked beans (drained from water), thyme, garlic, butter, cream and chicken stock. Bring this mixture to a boil, and reduce to a very gentle simmer for 1 1/2 hours while covering the pot with a lid, stirring occasionally.

When the beans are tender and begin to split, remove from heat for 1 hour to slightly cool.

After 1 hour, remove the beans and other solid ingredients (celery, onions, garlic) from the pot, reserving the liquid. Place the solid mixture into a food processor or, preferably, a blender, and slowly add the liquid back into the solid mixture while pureeing to a velvety texture. 

*Note: You might find that the desired consistency is achieved without using all of the reserved liquid. Slowly add the liquid mixture to the solid mixture in the blender, pureeing to combine, until a velvety texture and a creamy, but not extremely thick, consistency are achieved.

Adjust salt & pepper.

Garnish with chives or scallions, truffle oil, & bacon dust.

Yields about 8 quarts of soup, or 32 8 oz servings.

Post a comment below about "Marmalade Restaurant's Amazing White Bean Soup" photos or recipe...

Leroy's Famous Peanut Brittle

Recipe below...

Southern tradition dictates that local home cooks express gratitude by making their foremost specialty recipe for the person whom they wish to thank.

My husband often has been one of the lucky recipients of a grateful client's prized recipe. Although privy to tales of delectable delights proffered by generous clients, seldom do I partake. Once these toothsome treats enter the office, the staff descend upon them, with hardly a crumb surviving the pillage.

Leroy's Peanut Brittle, many on staff proclaim, is simply the best they've ever tasted.

Notes:

Be sure to use a very tall pot, as the hot liquid may bubble over the edges of a smaller pot.
Be sure to coat the aluminum foil with butter-flavored cooking spray, as traditional cooking spray imparts an unsavory flavor.
Once you pour the hot liquid onto the aluminum foil, work quickly to spread it out into the thinnest layer possible, as it quickly cools and becomes difficult to spread.
Raw Spanish peanuts are a good choice when making brittle. Already shelled and sold in bags, they're available in most grocery stores.

The Recipe:

3 cups sugar
1 cup light Karo syrup
1 cup water
2 cups raw, unsalted peanuts
2 tablespoons butter
1 teaspoon salt
1 tablespoon baking soda
Butter flavored cooking spray

Special equipment: Candy thermometer

Lay several heavy-duty aluminum foil sheets onto a flat, heat-resistant surface such as a stone or granite counter top. Spray lightly with butter-flavored cooking spray.

In a very tall pot, bring sugar, Karo syrup, and water to a hard boil (about 250 degrees Fahrenheit on a candy thermometer). Stir in peanuts, and continue to boil until the temperature reaches 290-300 degrees, and the mixture becomes golden brown in color.

Remove from heat. Stir in butter, salt, and baking soda. Use caution as the mixture may bubble up.

Pour onto aluminum foil, and quickly spread the mixture into a thin a layer. Allow to cool completely, and break into pieces of the desired size.

Yields 8-10 4" x 4" pieces.

Post a comment below about "Leroy's Famous Peanut Brittle" photos or recipe...

Classic Pesto

This classic pesto recipe, my husband's longtime favorite, enjoys  a welcome showing each year on his birthday.

Basil is a summer herb that can be expensive and difficult to locate in wintertime. I made and froze this pesto about a month ago, while the weather was still balmy and basil was plentiful here in the South. It thawed beautifully, and tasted fantastic.

Recipe below...

Notes:

If basil is unavailable at the market during winter, ask the chef at an Italian restaurant to order it for you. If I ask the owner of our local Carrabba's in advance, he adds my request to his bulk order and sells it to me year-round.
Pesto will keep in the refrigerator for 6 or 7 days, and can be frozen for up to 1 month.
Try freezing in small containers, thawing a little at a time to use as a spread on bruschetta or panini.
For a big flavor kick, add some pesto to your vegetable soup. Try using it to spice up a roasted pork tenderloin or chicken breast, spread it on as a topping for homemade pizza, or add a dollop to spruce up a Caprese salad.
Since pesto is uncooked, the flavor of the "raw" olive oil is important. Choose a fruity, good-quality, extra-virgin olive oil.

The Recipe:

3 cups fresh basil leaves, loosely packed, washed and dried
3 tablespoons pine nuts
3 tablespoons grated Parmesan cheese, preferably Parmigiano-Reggiano, plus extra for topping
1/2 teaspoon garlic, minced, according to taste
1/2 teaspoon kosher salt
1/4-1/2 teaspoon freshly ground black pepper, according to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil

Place basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse until ingredients begin to combine. With the motor running, slowly drizzle in the olive oil until incorporated.

Toss immediately with hot pasta, and top with freshly grated Parmigiano-Reggiano (makes enough for 1/3 to 1/2 pound of pasta). See notes above for other pesto applications.

Post a comment below about "Classic Pesto" recipe or photos...

Gambas al Ajillo (Garlic Shrimp)

Recipe Below...

Gambas al Ajillo, or garlic shrimp, are traditional, spicy Spanish tapas. In this recipe, slices of garlic, sauteed until golden, are a sweet compliment to spicy red pepper flakes. Olive oil, butter, sherry, and lemon juice come together with herbs and spices to create an irresistable sauce, perfect for dipping into with hunks of crusty French bread.

Notes:

• Traditionally served at room temperature, Gambas al Ajillo serve as a low-fuss, make-ahead appetizer for parties.

• Gambas al Ajillo also make a delicious entree, served warm over a bed of rice.
• It's worth the extra investment to purchase a reasonably priced drinking sherry, rather than a cooking sherry. Cooking sherry is a typically of a lower-quality, with preservative salts added to prolong shelf-life.
• The recipe calls for sweet paprika. The standard paprika available in grocery stores will work. If you have access to a specialty food store, though, the flavor imparted by sweet Hungarian paprika is ideal when making Gambas al Ajillo.

The Recipe:

1/4 cup olive oil
1 tablespoon unsalted butter
4-5 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 small bay leaf
1 lb. fresh or frozen shrimp, shelled and deveined with tails off
2 teaspoons sweet paprika
1/4 cup sherry
1/2 cup fresh Italian flat-leaf parsley, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1/2 to 3/4 teaspoon salt, according to taste
1/4 teaspoon black pepper

Melt butter and olive oil in a medium skillet or saucepan over medium-low heat. Add sliced garlic, red pepper flakes, and bay leaf. Saute until garlic turns golden. Be careful not to burn the garlic. Add shrimp, increase heat to medium-high, and cook, stirring often, until shrimp are almost cooked, about 3 minutes. Add paprika and saute about 1 minute. Add sherry and boil for about 30 seconds, until the sauce is a deep orange in color.

Test to make sure the shrimp are cooked through; they should be pink, moderately firm, and opaque. 

Remove from heat. While mixture is still very hot, stir in parsley, lemon juice, salt and pepper.

Remove bay leaf and serve at room temperature, with crusty bread for dipping.

Yields about 6 appetizer-sized servings.

Post a comment below about "Gambas al Ajillo" recipe or photos...

Rosalia's Eggplant Caponatina (Little Caponata)

Recipe below...

Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant.

About 4 years ago, my friend Gail brought this caponatina, served bruschetta-style, to our Philadelphia-area supper club. The explosion of sweet and sour flavors is unforgettable to this day. Below is Gail's family recipe, passed down from her Sicilian grandmother, Rosalia.

Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. Rosalia's Caponatina will make even the most ardent eggplant skeptic into a believer.

Notes:

This make-ahead dish tastes best when served at room temperature, so it's the perfect recipe to bring to a party or to serve as a bruschetta-style appetizer to your guests.
Caponatina may be made the day before and refrigerated; the flavors will marry and intensify overnight.
Serve the caponatina bruschetta-style on toasted bread, as an accompaniment to fish, alone as a cold salad, or tossed with pasta.
The recipe yields a large amount of caponatina. Leftovers can be frozen in jars or plastic containers for later use. Leave about 1 1/2" of room at the top of each container before freezing.

The Recipe:

4 medium eggplants with skins on, washed and diced
1 1/2 cups olive oil
4 sweet yellow onions, sliced
2 cups tomato sauce, preferably homemade
4 large stalks celery, chopped
1/2 cup red wine vinegar
1/4 cup sugar
Salt and black pepper to taste

In a large saucepan, saute onions and eggplant in olive oil, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add homemade tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine.  Season with salt and pepper to taste.

Can be served cold, but for optimal flavor, serve at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.

Caponatina may also be used as a side dish alone or with fish.

Makes about 20 side-dish sized servings, or enough to top 80 to 100 baguette slices (4-5" long).

Post a comment below about "Rosalia's Eggplant Caponatina" photos or recipe...

Zesty Deviled Eggs

Summer's last rays...

Here in the south, the sun is just setting on another summertime season of checkered tablecloths and cold, sweet iced tea. Zesty Deviled Eggs are the season's final twist on a classic picnic offering. In this recipe, dill, whole grain mustard, and champagne vinegar come together to add flair to the traditional deviled egg.

Notes:

• Pierce eggs before boiling to prevent bursting during the boiling process.
• Slightly older eggs are easier to peel. It's believed that the membrane between the egg white and the outer shell weakens with time, allowing the shell to separate from the white more easily.
• A green band between the yolk and white of a hard boiled egg is an indication that the egg has been overcooked. Follow the directions below for perfect hard boiled eggs, every time.

The Recipe:

12 large eggs
1/2 cup mayonnaise
1 teaspoon whole grain mustard
1 1/2 teaspoons Dijon mustard
1 1/4 teaspoons champagne vinegar
1 teaspoon dill weed
1/8 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling

Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water.

Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a  spoon or frosting gun. Sprinkle with paprika.

Makes 24 deviled egg halves.

Post a comment below about Zesty Deviled Eggs photos or recipe...

Chunky Guacamole

I used to buy guacamole at a farmers' market in Bucks County, a suburb of Philadelphia. Many Pennsylvania Dutch showcased delectable meats, cheeses, and sweets at the market, but there was also a great diversity of ethnic food stands.

On visits to the market, I always hit the Mexican booth for guacamole. The chef skipped the chiles, but added plenty of cilantro, giving the guac that signature, citrusy herb note--the flavor of fresh.

Feeding my guac habit in the style to which I'd become accustomed wasn't cheap, though, so I had to learn to make it at home.

After some experimentation, I had my own, mouth-watering guacamole recipe, modeled after that which I'd come to love at the market.

Recipe below...

Notes:

• I use a red onion for the splash of color, and because red onions are milder than the traditional white onions.
• The low pH of the lime juice helps reduce oxidation. Also helpful is a layer of plastic wrap placed directly onto the top of the guacamole.
• Guacamole is best served fresh. It will begin to separate in the fridge after a couple of days. Does anyone know how to prevent the it from separating in the fridge?!
• Dating back to the Aztecs, guacamole is loaded with monounsaturated fats--the "good" ones--and vitamin E found in avocados. I've tried many a lowfat version, but they never stand up to the real deal.

The Recipe:

2 ripe Hass avocados
1-2 cloves garlic, minced
1 tablespoon freshly squeezed lime juice
1/4 teaspooon kosher salt
1/4 teaspoon black pepper
1/3 cup fresh cilantro*, chopped
1 very small red onion, or 1/2 medium red onion, chopped
1/2 medium tomato, chopped

*Cilantro is a love-it-or-hate-it herb. If it's not your thing, as with any of the ingredients, skip it. Test the guac for flavor as you go; finding the right flavor balance is a delicate, subjective process.

Slice avocados. Scoop out flesh and discard pits. Mash avocado, garlc, lime juice, salt, and pepper just until smoothly combined. Gently mix in cilantro, chopped onion, and tomato. Mixture should be well incorporated but still chunky.

Post a comment below about Chunky Guacamole photos or recipe...