Fattoush!
Bless you.
Bulgur?
Whatevah!
Move over tabbouleh…
No grain soaking here.
Just toasted pita bread (homemade if you are of a mind).
The ripest Bradley tomatoes you can find.
Crunchy cucumbers, peeled or unpeeled, it’s your choice.
Sweet red onion, fresh mint and Italian parsley.
A citrusy dressing to taste.
It’s one of those face down in your plate lunches.
Or you can make it even more divine with a few additions….like ricotta salata cheese….or grilled scallops for a smashing dinner….or Kalamata olives…or grilled shrimp…leftover roast chicken….or cottage cheese..or garbanzos…toasted pine nuts…
Or just by itself.
Fattoush
Adapted from Joyce Goldstein’s Mediterranean Fresh
2 to 3 pita bread rounds
2-3 large Bradley tomatoes, cut in bite sized pieces
2 small cucumbers, peeled or unpeeled, cut in bite sized pieces
½ small red onion, diced and soaked in a bit of ice water and a pinch of sugar
Coarse salt and freshly ground black pepper
1 large tsp ground sumac (this is the ultimate secret weapon in Fattoush. It adds a bright note to the dressing…it’s available from Penzey’s
A good handful fresh Italian parsley, chopped
½ cup chopped fresh mint
½ cup extra virgin olive oil
1 large lemon,, juiced
Preheat the oven to 350. Pop the pita bread in and bake until they are crunchy, fifteen minutes or so.
Let cool and break into pieces.
Whisk olive oil, lemon juice and ground sumac together and season with coarse salt and freshly ground black pepper.
Combine veggies in a large bowl and toss to combine. Add the pita bread and toss with the dressing and serve immediately.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Thursday, August 27, 2009
Fattoush
Sunday, August 9, 2009
Spiced Peach and Nectarine Jam with Candied Ginger
Vanilla sugar, the ripest peaches and nectarines.
Cloves, allspice and cinnamon sticks.
Lemon juice.
Candied ginger.
Pure gold in a jar for cold, gray and snowy day to come.
Spiced Peach and Nectarine Jam with Candied Ginger
Adapted from Ball Blue Book of Preserving
1 quart peeled, pitted and chopped peaches and nectarines (about 8)
7 cups vanilla sugar
1 lemon, juiced
1 large cinnamon stick
1 tsp whole cloves
1 tsp whole allspice
1 pouch liquid pectin
½ cup candied ginger
Put fruit, sugar and lemon juice with spices in a large, deep saucepan over bringing slowly to a boil until sugar melts. Add liquid pectin and boil for one minute, stirring constantly. Skim off any foam. Add the ginger.
Ladle into hot pint jars and put tops and rims on the jars. Process in hot boiling water for 15 minutes.
Remove from water bath and let cool. When tops pop, tighten lids and store.
This batch made 5 pints.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Saturday, August 1, 2009
Feeding Groom Pimiento Cheese
Pimiento Cheese.
Two little words that can cause casual discussions about food to get all high-pitched and in your face and my momma’s better than your momma’s recipe type of thing.
Yea, well, my pimiento cheese kicks your momma’s pimento cheese where the sun don’t…
Wait a minute.
I’m just writing my blog here, I’m not actually arguing with anyone about this.
Yet.
Feeding Groom Pimiento Cheese
½ pound each Monterey jack and extra sharp cheddar cheese, shredded
1-½ cups Hellmann’s mayonnaise…no light, non fat hoody hoo here. The real thing.
A bit of grated onion, not much
A good pinch cayenne and a dash of Tabasco
A good squeeze fresh lemon juice
Coarse salt and freshly ground black pepper. Lawry’s Seasoned Salt is a fave in the South, but not to worry if you don’t have it.
½ cup diced roasted red peppers, the ones in a jar, people. They do best for this, not ones you have just roasted and diced.. You need the jarred ones.
Mix the mayo, cayenne, Tabasco, salt and pepper to taste, lemon juice and diced peppers together.
Add to the cheese in a large bowl. Mix with your hands. If you want more creamy pimiento cheese, add a bit more Hellmann’s.
Makes a bit over a pound of pc.
Serve on your finger, apples, make a sandwich, a spoon, a celery stick, on top of a hamburger, in a patty melt, on a piece of French bread at 2 in the morning..
The possibilities are endless.
Click here for a printable recipe!
One Year Ago on Feeding Groom
