Egg-scuse the Interruption

Eggs Baked in Roasted Tomato Sauce

Oh, it's been a while, I know, I know. I have this long, running list of excuses and apologies in my head, just waiting to be typed out and posted, but the thought of doing that sort of exhausts me. The list alone, jumping and bouncing around in my head, is tiring enough! No need to document it. Basically, the month of December was crazy, one thing after another, and more cans of tuna were opened and breakfasty dinners consumed than I'd like to admit. No time, no balance, enough said.

Although January will now be filled with what I pushed to the side and avoided in December (procrastinate is my middle name, didn't I tell you?), it feels so good to let loose in the kitchen again. I also think it calms and grounds me. It's the one time all those thoughts settle down a bit and come together so well. Everything becomes a little bit quieter up there, and after a long, loud day, that's a wonderful thing.

Roast with the Most

Top Loin Roast with Garlic-Herb Butter

Once I found the Cooking Channel and the WETA channel here in Washington, D.C., I really just stopped watching any other food channel, network, or shows altogether. It is on these channels that I've found shows taped in Florence and Toronto, old Jacques and Julia episodes, even Jose Andres cooking right here in the District. Celebrity chefs do get their share of the spotlight, but it has been the unknown or little known kitchen stars that have really caught and maintained my attention.

I first watched this roast prepared on one episode of Cook's Country (the televised aspect of Cook's Illustrated). It looked so succulent and juicy that I began keeping a pen and paper near the television so I was prepared for when it aired again (to view the show's recipes on their website you must be a paying member, I didn't trust any of the Google searches I came up with for some reason and I do not have DVR or TiVo). The next few times it aired, I only caught the very end of the episode, to my watering mouth's dismay. I was finally lucky enough (and so ridiculously excited) to have a co-worker log into her husband's Cook's Illustrated account so I could print out recipe after recipe, to my little heart's content.

Slice n' Easy



Zucchini & Red Onion Pizza with Herbed Cheese Spread



Every once in a while, like on a dark, dreary Saturday, I can get a little...manic. I may make, say, six different pizza doughs, three different pie crusts, a quiche, you know, get way ahead of myself, my weeknight dinners, desserts, even holidays. I figure its one-third experimenting, one-third consolidating and one-third procrastination? I like to tell myself that its the ultimate in preparation, but really, 17 pizza doughs, pie crusts and quiches of various flours and textures is meant for the Duggars and all 19 kids and counting, not me.  

Well, after the rain finally stopped and the windows were thrown open, one of those balls of dough would have come in handy this weekend, as John and I decided to crank up the oven and enjoy a long overdue pizza night. During the winter we often had Saturday pizza nights; I would get all the ingredients and pans set up and John would get to work kneading, throwing and cooking up a pie with toppings like burrata cheese from Trader Joe's to fresh squash blossoms from local farmer's markets. No recent manic moments lately on my end (also long overdue though, so stay tuned), therefore we had no dough, so I decided to experiment with a different recipe. We knew the toppings and cheeses we were going to try, but it was the crust we weren't sure about. Thin and crispy, the kind that shatters even as you take hold? Or soft and doughy, with big air bubbles, sliced large and floppy? I realize Jacques Pepin is a frenchman, and perhaps that was our first mistake, but his La Methode recipe looked quick and easy (really all that matters the hungrier one becomes) and we just went with it.

Good to the Grain

Tabbouleh

I just wanted to send out a short post for what could be a no-prep, no-cook, minimal-clean-up required salad, perfect for summer picnics, a quick side dish or a light, last-minute supper.

Tabbouleh should mainly consist of parsley or a combination of parsley, basil and mint, along with the grain. Outside of the Middle East it is usually more grain-based, but the herbs should take the lead. This recipe calls for hits of horseradish, chopped baby gherkins, some garlic and a squeeze of lemon to balance out the sharp flavors, but still give it a some zing. Once the olive oil is added and the flavors and ingredients begin to mingle, the salad becomes fresh and zesty. Let it sit for as long as you like (well, use your best judgement on that, of course) as the flavors will continue to become even bolder.

Note: This tabbouleh is made with bulgur, but can also be made with wheat berries, farro, barley, or any other nutty, chewy grain. I am sure brown, long grain or jasmine rice could work in a pinch as well, why not? I recently began using amaranth (a grain with a colorful and very interesting history) and am now curious how that would be, actually. And wait, for the risotto-loving crowd, I bet carnaroli or arborio rice would work nicely. Quinoa would also be a great alternative for those sensitive to gluten.

A change in grain may technically change the name of the dish, but its OK... going against the grain can be fun...

Tabbouleh

*1 cup bulgur (Bob's Red Mill brand available in most grocery stores)
*2 handfuls fresh parsley, finely chopped
*1 handful fresh basil, finely chopped
*1 handful fresh mint, finely chopped
*1 small bunch scallions, finely chopped
*1-3 garlic cloves, depending on preference, finely chopped
*1 Tbsp. cocktail gherkins or cornichons, finely chopped (as well as a bit of juice from the jar)
*1 pint firm cherry tomatoes, halved
*6 Tbsp. good olive oil
*2 Tbsp. freshly squeezed lemon juice
*1 Tbsp. horseradish (optional)
*salt and pepper, to taste
(pita bread and pastrami, also optional, to serve)

Put bulgur wheat in large bowl and add enough cold water to cover by an inch. :et stand for 30 minutes, and add a little more water as it is absorbed by the bulgur. Drain, pat or squeeze dry and transfer to a larger, dry bowl.

Chop the parsley, mint and basil together and add to the bulgur. Add the scallions and the next seven ingredients. Cover and let the salad stand for a few hours to allow the flavors to develop.

If using the pita and the pastrami to serve, arrange pastrami around the edge of a serving dish and pile the tabbouleh in the middle. Cover closely with plastic wrap until ready to serve. Serve along with the pita bread.