Everyone seems to have an opinion on what makes a good tabouli.
I’m no exception, and I prefer my tabouli heavy on the parsley to bulgur ratio, and zippy with lemon juice. I also like the flavor of Italian parsley (as opposed to curly) and make that parsley chopped extra, extra fine, if you please. After that, recipe additions are fair game. Since we’re in corn and tomato season, you can bet they found there way into this salad.
I used Hodgson Mill Bulgur Wheat as I love the texture and earthy flavor. However, I found I needed to up the amount of boiling water used to soak the wheat by one-half.
Taking care to practice what I preached in my last blog, I remain tasered into beans. (Been researching tasers for the current novel I’m writing. A cool word. It can be used as a noun: He’s running down Nine Mile, grab your taser! A verb: You tasered the wrong guy, man! Even an adjective: His eyes, a knee-buckling shade of … Full recipe post »
Off the grid of late, spending every available minute, and every ounce of inspiration, on a book synopsis that had to be submitted last week. My two protagonists (female 31-year old first cousins) are of Polish descent, and Eastern European food has been on my mind. This salad is my daughter’s recipe and was inspired by my … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...