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Recipes from our members:
Tabbouleh,
Potatoes Persillade,
Asparagus with Gremolata,
Carrot
& Ginger Soup
Mint & Parsley Salad (Tabbouleh)
1 cup fine bulgur (crushed
wheat)
1/2 cup finely chopped mint
1 1/2 cups finely chopped
parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes
(optional)
3/4 cup olive oil
1 cup lemon juice
Salt and pepper
Soften bulgur by soaking one hour in water, then drain well and press
out the excess water. Mix bulgur, onions, salt and pepper together,
crushing onion juice into bulgur with fingers. Add parsley, mint, oil,
lemon juice, tomato and salt and pepper. Mix thoroughly, adding more
lemon juice if necessary to give a tart flavour. Adjust salt to taste.
Serve on lettuce leaves in individual dishes, or use tender lettuce
heart leaves, cabbage leaves and vine leaves as scoops to eat the
tabbouleh.
In Lebanon tabbouleh is generally served on a large
platter and decorated with chopped tomatoes. The vegetable leaves are
served on a separate dish in an attractive way.
Recipe by member Letitia M.
Potatoes
Persillade
2 waxy potatoes
2 cloves garlic, minced
1/4 cup
minced parsley
4 to 6 tablespoons canola or other high quality
vegetable oil
4 tablespoons unsalted butter
Salt and pepper
Using a chef's knife, trim the unpeeled potatoes into rectangular
blocks. Cut each into 1/4-inch thick slices. Stack two or more slices
together and cut into 1/4-inch julienne strips. Cut these strips into
1/4-inch dice and place in a saucepan, covered with cold water, until
ready to cook.
Place the potatoes in cold water, bring to a boil,
then immediately take off the heat and drain. Allow the potatoes to air
dry. Meanwhile, prepare the persillade by mixing together the garlic and
parsley. It is possible to prepare the dish ahead to this point.
If
the potatoes aren't thoroughly dry, blot them with towels. Heat the oil
in a very large skillet over medium heat. Add the potatoes and cook,
tossing occasionally, until they brown lightly, 6 to 8 minutes. You may
drain and discard oil at this point, if desired. Add the butter and
continue sautéing for another 5 minutes or longer to brown the potatoes
completely. Just before serving, toss the potatoes with the garlic and
parsley over medium heat for about 1 minute. Season with salt.
Recipe by member Letitia M.
Asparagus with Gremolata
2 1/2 pounds thin asparagus, trimmed
Salt
Extra-virgin olive oil, for drizzling
6 cloves garlic,
crushed
2 lemons, zested
8 to 10 anchovies, 1 (2-ounce) tin,
drained (use 1/2 cup pitted green olives if you do not care for
anchovies)
1/2 cup flat-leaf parsley, a couple of generous handfuls
Cook asparagus in shallow, simmering salted water 5 minutes. Drain,
arrange on a platter and drizzle with extra-virgin olive oil.
While asparagus cooks, make a pile of garlic, lemon zest, parsley and
anchovies. Finely chop all of the ingredients together to form gremolata.
Sprinkle the gremolata paste liberally over the hot asparagus with
extra-virgin olive oil. Serve hot or room temperature.
Recipe by member Letitia M.
Cream of Carrot Soup with Fresh Ginger
7 cups
chicken or vegetable stock
4 tbsp butter
2 lb. Fresh carrot,
peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1
yam
4 celery stalks
1 three inch piece of ginger root, peeled and
grated
1 tsp salt
1 tsp ground nutmeg
½ pt heavy cream
(optional)
In large pot bring stock to boil.
While stock is
heating, chop all vegetable into small pieces, about ½ inch.
In a
sauté pan, over medium heat, melt half the butter. Saute vegetable with
ginger and nutmeg for approximately 15 minutes or until vegetable are
slightly browned. Add remaining butter as needed.
Add sautéed
vegetable to stock, reduce heat, cover with lid and simmer for 30
minutes.
Let cool to room temperature and puree in a blender for food
processor. Soup should be smooth and thick. If you like the soup velvety
smooth, pour through a fine mesh strainer.
Add salt.
To serve,
reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each
bowl. Serve in warmed bowls.
Recipe by member Letitia M.
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