BULGUR AND CHICKPEA SALAD WITH POMEGRANATE SEEDS

I’ve been on a bulgur kick lately. It is such a nice grain, cooks in less than 10 minutes and you can enjoy it warm or cold. In the version I share today, it showed up as salad, with a very simple lemony dressing with fresh mint from our own garden. Disclaimer: I take zero credit for any fruits, legumes or herbs grown in our backyard. The husband is the gardener in charge, and for that I am forever grateful. I am a certified mint-killer.

BULGUR AND CHICKPEA SALAD WITH POMEGRANATE SEEDS
(from the Bewitching Kitchen)

1 cup bulgur
1/2 tsp salt
1 can chickpeas, drained and rinsed
1/4 tsp paprika
2 Tablespoons olive oil
juice of 1 lemon
fresh mint leaves
fresh pomegranate seeds
1/2 preserved lemon, cut in small pieces (optional)
salt and pepper for final seasoning

Cook the bulgur in a large volume of salted water for 8 to 10 minutes. Drain and rinse briefly with cold water. Reserve.

Place the drained chickpeas in a microwave-safe bowl, sprinkle some paprika and microwave for 15 seconds or so. Let them cool briefly.  Add the chickpeas to the bulgur in a serving bowl. Add mint leaves to taste, drizzle olive oil and lemon juice, mix everything well. Finally add pieces of preserved lemons (if using) and pomegranate seeds. Adjust seasoning, and serve.

ENJOY!

to print the recipe, click here

Comments: The little step of microwaving the chickpeas for just a few seconds with a touch of spice is absolutely worth it. I read about it a long time ago and now I just incorporate in every recipe that calls for canned chickpeas. It brightens up the flavor, and since it is such a short “cooking” time, it does not affect the texture. It exorcises  that “tinned” feel out of them.

I added preserved lemons because I made some from scratch back in April and this salad was a perfect opportunity to bring them to play. You can omit or add orange segments together with the pomegranate seeds. Leftovers keep quite well, in fact I think the salad was better at lunch next day. I added a squeeze of fresh lemon juice, and a touch of additional salt. This will be in our regular rotation, I am sure.

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PICKLING RIBBONS

A couple of weeks ago we went out for dinner and I ordered a salad that  was surprisingly good. I don’t normally expect to be impressed by a salad, but that was the case. What made it so good was a simple ingredient: ribbons of pickled carrots. I got home, took a virtual ride to Google University, and found out I could double the carrot pleasure by using it also in the dressing.  Very pleased with this salad which was hearty enough to almost call it dinner. Almost. Because some boneless chicken breasts were also involved.

CARROT RIBBON SALAD
(inspired by several sources)

for pickled carrot ribbons:
(slightly modified from Chocolate and Zucchini)
2 large carrots
1 tsp grated ginger
120 ml (1/2 cup) apple cider vinegar
1 cup water
1 + 1/2 teaspoons sea salt
1 + 1/2 teaspoons sugar

Peel the carrots and, using the vegetable peeler, cut them into thin ribbons. Place the ribbons in a heatproof bowl.

Combine the ginger, vinegar, salt, sugar, and water in a small saucepan and bring to a boil. When the mixture boils, stir to make sure the sugar and salt are dissolved.

Pour the ginger brine through a sieve and into the bowl of carrots. Make sure the carrots are completely immersed, cover and let cool to room temperature. Transfer to a clean jar, close tightly with the lid and refrigerate for up to 2 weeks.

for carrot dressing:
1/2 cup chopped raw carrots (include leftover from making ribbons)
¼ cup extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon minced ginger 2 tablespoons (30 mL) fresh orange juice
salt and freshly ground black pepper

In a blender, puree the carrots with the olive oil, tahini, lemon juice, and ginger. Thin with a little cold water if too thick. Season with salt and pepper to taste.

for the salad:
(use as much of each ingredient as you like)
baby romaine leaves
slivered almonds, toasted
a couple of avocados, diced

Add the ingredients to a large bowl, add the carrot dressing and mix well, but gently. Drain the pickled carrot ribbons, and place on top.

Serve with your protein of choice, or a bowl of grains if you prefer to go the vegetarian route.

ENJOY!

to print the recipe, click here

I don’t know about you, but at this time of the year, when I just about had it with the weather, a platter of colorful food lifts my mood. Pickled carrots will be here to stay.  I’ve been keeping a small jar in the fridge for my own pleasure. It seems to go well with lots of main dishes, and the texture only gets better with time. Make sure to shave them thin, and probably best to avoid that central harder core. Just turn the carrot around and start from the other side.

I totally forgot to take a picture of the dressing, it ended up with a shockingly bright yellow color, really beautiful. If you like pickled foods, I hope you’ll give this salad a try. Just remember that it is not good manners to steal all the ribbons to your own plate.

ONE  YEAR AGO: Green Beans and Carrots with Spicy Almonds

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TEN YEARS AGO: Whole Wheat Bread

PUFF BREAD BALLS, TWO SALADS AND A COOKBOOK REVIEW

Do people need cookbooks these days? Just think about it. You can find pretty much any recipe you want with a click of your mouse. Endless content online by food bloggers and food sites, free for you to grab and enjoy. Some virtual spots might annoy you a bit with pop-ups and advertisement, but it is a small price to pay to get that recipe to put your bottle of pomegranate molasses or the jar of rose harrissa to good use. I have a different view, though. I buy cookbooks because I want to support the authors and honor their hard work. For that reason, I never share a recipe from a cookbook unless I get permission to do so. Last month I bought  “DOUGH: Simple Contemporary Bread”, from Richard Bertinet, and immediately fell in love with it. His approach to making bread is straigthforward and very creative. It takes a lot for a cookbook to impress me enough to write a review about it. However, I could not wait to share my views on Bertinet’s and in fact I loved it so much I had to also bring his book “CRUMB: Bake Brilliant Bread” into  my life.  If you love bread baking and want to have recipes that make you go “why I never thought of this?” – this one is for you!

(to see a video of his slap and fold technique, click here)

PUFF BREAD BALLS
(published with permission from Mr. Richard Bertinet)
from his cookbook DOUGH: Simple, Contemporary Bread)

10g yeast (fresh if possible) (I used 6 g dry instant yeast from King Arthur Flour)
500g bread flour
10g Salt
350g water

Heat oven to 475F.

If using fresh yeast, rub it into the flour using your fingertips as if making a crumble. Add the salt and water. Hold the bowl with one hand and mix the ingredients around with the other for 2–3 minutes until the dough starts to form. Knead the dough according to his method (see video link above) or use a KitchenAid type mixer for 2 minutes, then turn up to the next slowest speed and mix for a further 6-7 minutes until the dough becomes smooth and elastic.

Remove the dough from the bowl, transfer to a lightly floured surface and shape into a ball. Rest the dough  for about 20 minutes (the puff balls don’t need extensive proofing time).

Divide it into equal pieces (about 40g each).  Round each piece of dough into a small ball, cover with a tea towel and leave to rest for a further 5 minutes. Make sure there are no tiny pieces of dried dough on your work surface or rolling pin, as any particles that get into the dough will stop it from puffing up. Dust your work surface with some sifted flour (the idea is to avoid large particles at all cost).  

Roll out each piece of dough into a disc, turning it over a few times, and flouring well as you go. Continue rolling until the dough is very thin (1–2mm). You will need to bake the puff balls one or two at a time, depending on the size of your oven. I rolled them over parchment paper and simply carried the paper into the oven. It gets a bit yellow at the end of the baking time, but it does not burn. I find that if I try to place the thin dough over a wooden peel, it gets totally messed up in shape. If you are better at it, try it that way, which is the way Bertinet recommends. Bake for about 3–4 minutes. The puff balls should inflate very quickly and are ready when they are completely puffed up, golden brown and sound hollow if you tap them.

If you like to make pillows, use a square cutter, they puff just like the round balls, and are very cute.

Carefully remove each one from the oven and cool on a wire rack. The puff balls are at their best about 3–4 hours after baking, but can be kept for a couple of days in an air-tight container.

ENJOY!

to print the recipe, click here

These were so much fun to bake! I managed to stick three at a time in our oven, but they bake so fast, it’s not big deal if you need to bake one or two only. The balls would be fun to serve at a cocktail party, especially if you make the little pillows, and let your guests break them in half, or small pieces, using them as spoons to dig into hummus or other dips. I will definitely be making this often, as they are ready so quickly.

SALAD IN A BREAD BALL

Greens of your choice
Diced Tomatoes
Diced Cucumbers
simple salad dressing (olive oil, lemon juice, mustard, salt and pepper)

Brush a small circle of the base with water to soften the crust, then carefully cut out this softened disc with a sharp knife. Just before serving push a good quantity of salad gently into each puff ball. Let everyone break the tops with a spoon or fork, add dressing, and eat with the pieces of broken bread ball.

FATTOUSH-LIKE SALAD
(from the Bewitching Kitchen)

a couple of bread balls shattered into pieces
olive oil
1/2 tsp sumac
baby lettuce leaves
1/2 cup canned garbanzo beans, rinsed
smoked paprika
tomato pieces
cucumber pieces
for vinaigrette:
juice of 1 lime
1/4 cup olive oil
salt and pepper to taste
1/2 tsp sumac
1/8 tsp ground allspice

Heat the olive oil in a non-stick skillet, add the pieces of bread and sautee for a few seconds. Season with the sumac and reserve over paper towels to remove excess oil.

Prepare the garbanzo beans: coat them very lightly with olive oil, add smoked paprka, a touch of salt and microwave for 30 seconds. Remove from microwave and allow it to cool  before adding to the salad.

Make the vinaigrette by emulsifying all ingredients together. Assemble the salad in a large bowl, add the vinaigrette and pieces of seasoned bread.  Serve right away.

ENJOY!

to print the recipe, click here

Comments: This salad was a winner, all the way. Normally made with pita, I think the broken bread balls worked even better, they developed a very nice flavor, and got super crunchy. The garbanzo beans straight from the can, benefit from a quick visit to the microwave, a trick I saw somewhere online and stayed in my memory. You can use other spices, the idea is to just break that boring canned feel. It works!  You could saute them briefly in a pan but the microwave makes it even easier.

And now, without further delay, my thoughts on a great cookbook. Thank you, Mr. Bertinet for so quickly answering my request to publish this recipe. You made the life of this food blogger a lot easier!

 

 

REVIEW OF RICHARD BERTINET’S DOUGH: Simple Contemporary Bread

The book is based around the kneading technique favored by  Bertinet, which is quite more energetic than folding, because you will be slapping the dough around with considerable enthusiasm, but he does so in a way that incorporates air into the dough much more efficiently. It is almost like a dance, I cannot help but think of samba as I go through those moves. You get into the rhythm, and  soon the dough starts developing structure right under your fingers. Fascinating and fun.

He organizes the book in 5 chapters according to the type of dough: White,  Olive, Brown, Rye, and Sweet Dough. Every bread in each chapter uses a single recipe for dough that he takes into unique directions, some will be familiar to you, others will intrigue and make you dream.  He uses fresh yeast, I have a hard time finding it where I live, so I use about 60% of the amount of instant dry yeast. I will list the recipes that called my attention in each of the chapters.

WHITE DOUGH. From this group I got the recipe for the cute bread puffs I shared today. But I loved the idea of “Bread Shots”, Sesame and Aniseed Breadsticks, Spicy Moroccan Rolls (OMG),  and also his Saffron Rolls.

OLIVE DOUGH. A departure from the first chapter, in this variation he adds a small amount of olive oil to the dough, which gives it more elasticity and softness.  Maybe you think that Tomato, Garlic and Basil Bread is too “common?” Wait until you see how he shapes it, and you will definitely re-consider.  How about making a soup bowl with your bread? He explains how, I cannot wait to try that soon, while soup weather is with us. I want to make a smoky tomato soup and serve it inside a cute bread bowl. And no, it’s not a round loaf with the crumb removed. This chapter has one cute idea after another, I was also taken by his Parmesan, Parma Ham, and Pine Nut Slices, they are shaped almost as cinnamon rolls. So so clever.

BROWN DOUGH. Honey and Lavender Loaf…. Cardamom and Prune Bread… Do I have your attention yet?  Those are two of the loaves that I definitely want to try, using what he calls brown dough as a starting point. As you may have guessed, it is a straightforward dough with a high proportion of whole-wheat flour in it. Once again his creativity shines in cute ways to shape bread, like his Poppy Seed Stars. Just lovely and you can definitely use that shaping in any bread dough you’d like.

RYE DOUGH. I really like his approach to rye. It is a tricky flour to work with, and the higher the proportion of rye in a dough, the worst it gets. Gummy, heavy, unpleasant to work with and not always ending on a happy note after baking. He uses a low proportion of rye so that you profit from its taste but it still handles as a regular dough during kneading and shaping. His Walnut Bread and Olive Bread are two that called my name pretty loud. They look hearty, rustic, and are both quite beautiful. Aniseed and Guinness Bread seems very intriguing and he also shares a recipe for Dark Rye Bread that flips the formula around, it is mostly rye with a touch of white flour. I should really give it a try, particularly with his kneading method. Could be fun…

SWEET DOUGH. I thought about showcasing one of the recipes in this chapter but the puff bread was too cute not to share. The thing with his sweet dough is that it works both for sweet and savory concoctions, because it is not overly sweet. I love that. I am fascinated by all recipes in this chapter, so I will give you just the top four: Orange and Mint Loaf, Chocolate Buns (they look amazing!), Apricot and Almond Tart (yes, he uses his sweet dough to line a tart!), Pain Viennois.

Every recipe in the book is also adapted for a KitchenAid type mixer, so don’t worry if you prefer not to go the Samba-Knead route. There are no sourdough recipes in the book, so all you need is some commercial yeast and a little time. He shares a nice method to increase flavor, in which part of the dough is stored in the fridge and “refreshed” pretty much like a sourdough starter would.  Bakeries use that trick very often and it’s a simple way to pump flavor in the home kitchen.

If you love to bake bread, or if you would like to start but feel a bit intimidated, get his books (links to amazon in the beginning of the post; I make no profit from your acquisitions).

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EIGHT YEARS AGO: The Green Chip Alternative

NINE YEARS AGO: Weekend Pita Project

TEN YEARS AGO: Let it snow, let it snow, eggs in snow

 

 

MOROCCAN CARROT SALAD

I love carrots but have a problem with eating them raw, cannot quite wrap my mind around the harsh texture. In fact, when I see carrot sticks playing as crackers next to a nice bowl of hummus, I feel a bit sad. In this salad, raw carrots are grated and mellowed down by spending some time in a nice dressing with one of my favorite ingredients, pomegranate molasses.  It is absolutely delicious, and even a person with my anti-raw carrot approach will love it. Trust me.

MOROCCAN CARROT SALAD
(adapted from many sources)

2 tablespoons lemon juice
1 tablespoon pomegranate molasses
½ teaspoon ground turmeric
1/8 tsp smoked paprika
Kosher salt
¼ cup extra-virgin olive oil
⅓ cup dried dates, thinly sliced
1 pound carrots, peeled and shredded
3/4 cup slivered almonds, toasted
1/2 cup pitted green olives, chopped
1/2 cup pomegranate seeds

Prepare the dressing by mixing in a bowl the lemon juice, pomegranate molasses, turmeric, paprika and salt.  Pour the olive oil whisking constantly. Add the chopped dates. Reserve while you process the carrots.

Shred the carrots in a food processor or grating by hand.  Add the carrots and olives to the dressing/dates mixture, and mix well. Leave it to stand at room temperature for about 10 minutes. Add the toasted almonds, sprinkle the pomegranate seeds on top, adjust seasoning and serve.

ENJOY!

to print the recipe, click here

Comments: Cannot praise this simple salad enough. One of the things I love most about it is that it is still good next day. How many salads stand an overnight sleep in the fridge? Not that many. Well, maybe if you have more rabbit genes than me, you could find the texture next day a bit too soft, but I doubt it. Still delicious. Pomegranate molasses brings the right amount of sharpness and sweetness, it all goes together beautifully. And don’t skip the pomegranate seeds, they please the eyes and the palate!

Between writing this post and publishing it, I made this salad again. Second time around I used Ras-El-Hanout instead of turmeric, skipped the paprika, and added thinly sliced green apples instead of green olives. Another version, same deliciousness…

 

ONE YEAR AGO: Pumpkin Sourdough

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ROASTED CORN AND ZUCCHINI SALAD

You know that kind of recipe that shows up in one of your favorite food blogs and you just have to make it right away? This was it. I saw the picture, the list of ingredients, and fell in love with it. Plus, human beings who have braces on their upper and lower teeth live in a permanent state of craving corn on the cob. The type of pleasure that is far removed from their reality. This salad brings corn back into play. Still a bit hard to negotiate, but doable. Totally doable. Or I should say chewable… Sorry. Got carried away…

ROASTED CORN AND ZUCCHINI SALAD
(very slightly modified from Karen’s Kitchen Stories)

1/4 cup extra virgin olive oil
juice and zest of 1 lime
Kosher salt and freshly ground black pepper
3 ears roasted corn, cooled, and kernels cut off
2 zucchini, chopped into 1/4 to 1/2 inch pieces
1/2 jalapeño, stemmed, seeded, and finely diced
1/2 cup chopped cilantro

Whisk the olive oil,  lime juice and zest together in a small bowl until emulsified. Season with salt and pepper.

In a large bowl, add the corn, zucchini, jalapeño, and cilantro. Add the dressing and toss until combined. Season with more salt and pepper to taste.

Cover and refrigerate for at least two hours and up to 12 hours.

ENJOY!

to print the recipe, click here

Comments: You can grill the corn as Karen suggests, but also broil in the oven, which is what I ended up doing. Quick, easy, you just have to keep an eye to avoid burning the delicate kernels, in case you set up your rack too close to the broiler. I prefer to keep it about 6 inches below, which is a good compromise.  Simply rub the corn with a touch of olive oil, and set under the broiler, moving the cob to get all sides nicely charred. Once that is done, let them cool a bit and shave the kernels off to use in the salad.

My recipe was almost exactly like Karen’s, but I made half the amount, and reduced a little bit the proportion of olive oil in the dressing, making it slightly more lemony.  This was refreshing, light, delicious, it will be a regular dish in our rotation, as the husband already requested it for next week. He lives in fear that a dish he really likes might never show up at our table again. No risk with this one.  Raw zucchini, when cut in small dice and allowed to sit with the acidic dressing for a few hours, turns out perfect. I cannot recommend this recipe enough!

We enjoyed it with turkey burgers (my default recipe which we adore), sweet potato fries, and avocado slices.

Karen, thank you for being a constant source of inspiration in my cooking…

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