Tabbouleh

Tabbouleh
Serves 6-8

from David Lebovitz

Screen Shot 2014-09-01 at 7.50.01 PM

Anissa’s recipe uses plenty of flat-leaved parsley. When shopping, if weighing them, each bunch I bought weighed between 3 to 4 ounces, or 85 to 115 grams, but if you want to be certain, simply weigh them at the market so you know you have the amount called for in the recipe. Once home, pick the parsley and mint leaves from the stems and wash them in a salad spinner. -dl

  • 3 tablespoons (30g) fine bulgur
  • 3 medium (600g) firm ripe tomatoes, diced into small cubes
  • 2 (50g) spring onions or scallions, trimmed and very thinly sliced
  • 14 ounces (400g) flat-leaf parsley, most of the stalks discarded, leaves washed and dried
  • 2 cups (20g) mint leaves (no stems), washed and dried
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice (or Lebanese seven-spice mixture)
  • 1/4 teaspoon finely ground black pepper
  • salt to taste
  • juice of 1 lemon, or to taste
  • 2/3 cup (150ml) extra virgin olive oil
  • 4 gem lettuce heads, washed and quartered

 

1. Rinse the bulgur in several changes of cold water. Drain well and put in a bowl. Stir it with a fork every now and then to help it fluff up.

2. Put the diced tomatoes in a bowl and set aside while you prepare the herbs. A word of warning: do not chop the herbs with a mezzaluna. This will only bruise them.

Using a razor-sharp knife, grab as much of the parsley and mint as you can handle in a bunch, and slice them very thin, to end up with nice, crisp slender strips.

3. Drain the tomatoes of their juice and put in a large bowl. Add the spring onion and herbs. Sprinkle the bulgur all over. Season with the cinnamon, allspice and pepper. Add salt to taste. Add the lemon juice and olive oil and mix well. Taste and adjust the seasonings if necessary. Serve immediately with the quartered gem lettuce.

Charred Romaine with Tomatillo Dressing

Charred Romaine with Tomatillo Dressing

from Bon Appetit

 

Screen Shot 2014-09-01 at 4.11.05 PM

INGREDIENTS

TOMATILLO DRESSING

  • ¼ medium white onion, quartered
  • 1 small tomatillo, husk removed
  • 1 jalapeño, sliced, seeds removed
  • 1 garlic clove
  • ¼ avocado, chopped
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup olive oil
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper

SALAD AND ASSEMBLY

  • 1 small poblano chile
  • 2 heads of romaine lettuce, outer leaves removed, halved lengthwise
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 avocado, chopped
  • ¼ medium white onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 oz. Cotija cheese, finely grated
  • 1 tablespoon chopped cilantro stems

 

Directions

TOMATILLO DRESSING

  • Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.
  • Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.

SALAD AND ASSEMBLY

  • Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.
  • Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
  • Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.

Grilled Pizza Dough

Ingredients

  • 1 cup warm water (105°F to 115°F)
  • 1 tablespoon sugar
  • 1 envelope dry yeast
  • 3 tablespoons olive oil
  • 3 cups (or more) all purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon chopped fresh rosemary

Preparation

Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.

Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes.Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.

Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.

Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.

Finish off in the broiler. 

Summer Tomato Pie

Ingredients

  • 1 recipe pastry for a single 9-inch pie crust

  • 3 tomatoes, thinly sliced

  • 2 teaspoons salt

  • 3 cloves garlic, minced

  • 1/4 cup chopped fresh basil

  • 1/2 cup shredded Cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup mayonnaise

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

Shrimp and veggie grilling marinade

Note: does not need to be marinated for 2 hours (say 20 min only)

Ingredients

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

 
Directions
  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Blueberry Pie

from Allrecipes.com

Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.