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The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once. This is part of Our site's Best, a collection of our essential recipes.
- 3 medium ripe tomatoes (about 1 lb. total)
- 2 bunches of parsley, thick stems trimmed
- 4 scallions, very thinly sliced crosswise
- 5 Tbsp. extra-virgin olive oil
- Freshly ground black pepper
Place bulgur in a small bowl and cover with boiling water by 1". Let sit until bulgur is soft and tender, 20–30 minutes.
Finely chop tomatoes and transfer to a large bowl (juices and all). Add lemon juice and bulgur to bowl; season with salt, then toss to combine.
Rinse parsley under cold water and shake to get rid of excess water. Working in batches and starting at stem end, finely slice stems and leaves with your sharpest knife, making one even pass. This is so the parsley doesn’t get bruised or wilt and stays light in the salad (you should have about 4 cups).
Gather mint leaves in a tight bunch and repeat same slicing motion as you did with the parsley.
Add parsley, mint, scallions, and allspice to bowl with bulgur mixture; toss to coat in lemon juice. Drizzle with oil; season with salt and pepper. Toss once more and serve immediately.
Bulgur salad with roast tomato & aubergine
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When I have leftover bulgur, I make bulgur salad. And of the countless versions I’ve made over the years, this remains my favourite. Simple, light – and absolutely delicious, courtesy of a perfectly spiced dressing. Try this bulgur salad with roast tomato & aubergine for lunch or even a light dinner.
I often make bulgur, the cracked wheat so popular in Turkey, alongside dinner. It works well with most of the food that I cook, and is more flavourful, nutritious and even easier to cook than rice.
This also means I often have leftover bulgur. Often not enough to be reheated for another dinner. Ever had that problem?
Good thing cooked bulgur is a perfect base for a salad.
Dosha Kapha Diet for Weight Loss
The most important adjustment you can make in your diet is to have lunch (your heaviest meal) at noon, when your digestive power peaks. If you’re not hungry at that time, stimulate your appetite with some bitter taste (tonic water, grapefruit, bean soup, or an endive appetizer).
What to Favor: according to Ayurveda’s Kapha diet you should use dry cooking: baking, grilling and roasting instead of boiling, steaming, sautéing or frying.
Favor coconut oil over any other fats. That’s because coconut oil balances your Kapha dosha, helping you to lose weight with much less effort.
Limit as much as you can all other fats and all heavy sauces.
Instead, use herbs and spices generously – ginger is particularly good for increasing your digestion.
Also, sesame, turmeric, cumin, chili, and fenugreek are all very good for you because they improve your digestion, help you burn body fat and reduce cholesterol (turmeric in particular).
Also, favor hot, stimulating drinks (energizing herbal teas) and warm, light and dry food with pungent, bitter and astringent taste: asparagus, beets, broccoli, cabbage, cauliflower, eggplants, endives, green leafy vegetables, lettuce, mushrooms, peas, spinach.
Kapha diet recommends to eat lightly cooked foods instead of raw fruits and vegetables (except salads), as they are difficult to digest and could aggravate your dosha.
Here’s an example of daily Kapha diet menus that will pacify your dosha imbalance, helping your body release the extra weight more easily.
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Our website does not provide medical advice, diagnosis, or treatment.
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An entertainments program to mark special events in June
The goal is to create a light-hearted atmosphere in the canteen after the sanitary crisis. To provide a festive, relaxing atmosphere, a “Celebrate our Reunion” activity campaign is being implemented in all restaurants with:
- Festive, comforting and convivial recipes: paella, hamburger, fajitas, etc.
- Activities featuring cotton candy, popcorn, churros and waffles, etc.
- Theme-based decorations designed to create a warm atmosphere
The months of June and July feature a number of events which employees will also be able to celebrate during their lunch break:
Cooking from Cookbooks: My Favourite Recipes
Published: Sep 9, 2020 Modified: Sep 12, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details
My Cookshelves hold pride of place among my bookshelves. Ever since I can remember, I have been reading and cooking from cookbooks and books on food. Even today when the internet brings me the best of food writings and recipes at the click of a mouse, I still find pleasure and solace in browsing a well written cookbook. Some of my Cookshelves
This post is dedicated to the Bangalore Bring Your Own Book Club (BYOB). I do hope its lovely members will be inspired to read and try out recipes from a variety of cookbooks as well as discuss more food writings at the monthly meetings. Thank you Kevin Fernandes Prabhu for getting me to put down my thoughts on cooking from cookbooks in this post!
My early cooking experiments began with the Femina magazine which, in days gone by, had simple recipes which could be made from ingredients easily available to me at Chennai (then Madras). I lived then in at the outskirts of the city, far away from supermarkets and where groceries were purchased from the friendly neighbourhood vendor who sold everything from chocolates and soft drinks, balloons and basic stationery to rice and oil. Vegetables and fruits were either purchased from the pushcart vendors who came calling out their wares mid morning on most days, or from vegetable markets which offered fresh seasonal produce. Visiting the market at T'Nagar on Sundays was one of the highlights of my week. A food lovers paradise, this is where one could find items like capsicum (green, as the red and yellow sweet peppers had not yet taken a hold on the Madras housewife's menu), 'North Indian' vegetables like parwal (pointed gourd), kundru (coccinia), red radish and white and even lettuce. As the availability of more varieties of fresh produce increased, my experiments in cooking from cookbooks went up too, as did my interest in trying out food flavours that I had not come across before. I was able to spend more on acquiring cookbooks of all types. Food travel writings fascinated me and gave ideas for venturing into new culinary areas.
A confession I have to make at the outset: when cooking from cookbooks, the first time I follow a recipe I go by the book and try not to deviate on ingredients or processes. However after that I tend to adapt the recipe to my own preferred tastes as well as ingredients more easily available to me. By the time the recipe gets into my blog, it is likely to have changed to some extent. I try not to meddle with flavour profiles, and I don't do too much of fusion between East and West. I keep my pastas, pizzas and sauces as authentic as I can, because I prefer my paneer in sabji rather than on a pizza. When I deviate from a cookbook or food site recipe, I usually take care to explain the changes I have made as well as link to or refer the original recipe so that my readers can follow whichever version they prefer.
Of all the books I have cooked from, two remain favourites: Gourmet Today Cookbook by Ruth Reichl (with Jamie Oliver's books a strong contender for the first position). With more than 1000 recipes for food from across the world, the well crafted Gourmet Today cookbook is a food lovers ultimate recipe book. The line illustrations and little hints add to the joy of perusing this book.
Jamie's recipes have taught me much about using fresh produce to effortlessly make exotic food for every day lunch and dinner.
Mediterranean Cooking Class
This Mediterranean cooking class is the perfect course for anyone who loves the beautiful flavours that come from the Mediterranean. Under the guidance of a Le Cordon Bleu London Chef, explore this famously fresh and fragrant cuisine and learn how to cook balanced dishes using an abundance of vegetables and herbs as well as fish, meat and grains.
With the Mediterranean Sea extending from Portugal to Lebanon, between northern Africa and Southern Europe and reaching to the Middle East, this varied cuisine is characterized throughout by the refined use of olive oil, herbs and spices.
Content of our Mediterranean Cuisine cookery course includes:
- Introduction to the flavours and ingredients that give Mediterranean cuisine its characteristic appeal and timeless nutritional model
- Focus on olive oil and its different varieties
- Learn various techniques associated with this cuisine: filleting fish and cooking in a crust, cooking in a tandoori oven, scoring / draining and cooking aubergine
- Produce a variety of Mediterranean style dishes: risotto, falafel, flatbread, tabbouleh, baba ganoush, chutneys and salsa
Included in the price
A six hour practical session, all ingredients, a recipe booklet, an apron, and tea towel. All cooking equipment and teaching resources are provided in our kitchen for use on the day.
No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience, and all of the food created during the day is yours to take home with you.
E-Kitchens Can Get Crowded
AS the digital age seeps into the kitchen, it’s time to reconsider whether too many cooks spoil the broth.
Crowd-sourcing recipes corralling a group of strangers on the Internet to create and edit a bank of recipes is gaining popularity and investors.
The idea is that a thousand cooks can come up with a better recipe than any single chef.
Some cooks argue that the collective process strips recipes of their personality and their provenance. But backers believe they are creating a new authority for cooking: the Wikipedia of recipes.
“Food is untapped,” said Barnaby Dorfman, a former Amazon.com executive who a year ago started Foodista.com, one of a handful of recipe sites that let anyone make additions or changes. “We’re just starting to get into a phase of truly leveraging the Web as a medium for recipes and cooking knowledge.”
These sites are still young, and not as complete or reliable as a good cook might hope. But you can already get an idea of how they work and of their potential.
Take, for example, a tabouleh recipe posted by someone called “Shiftyenomis” on the recipe section of Wikia, a separate company started by the Wikipedia co-founder Jimmy Wales. At some point, an anonymous user changed the amount of bulgur wheat to 1 1/2 cups from 1 1/2 tablespoons. Then “Blacksteallion” changed it back.
“Rloperena” jumped in, changing the bulgur back to 1 1/2 cups. Commenting that too much parsley can make the salad unpleasant, she reduced it to four cups from seven. She also added cucumber and green chili, and better directions for soaking the wheat. That was in August. No one has challenged her yet. (To make this even more confusing, readers should note that a search for “tabbouleh” will produce an entirely different recipe.)
At this rate, creating the world’s greatest collective tabouleh recipe could take years. But then again, things move fast on the Internet.
Recipe Wiki, one of 50,000 communities, or topic areas, on Wikia.com, already has 40,000 recipes and lots of information about ingredients and techniques. It began in 2005, and lately has been one of the fastest-growing areas on Wikia.com, jumping 60 percent in traffic since January.
Like Foodista.com, it has strong backing from investors, including Amazon. The site has 6.5 million unique visitors a month in the United States. For users, being part of the community is more valuable than any individual recipe. Allowing some stranger to mess with a recipe just is no big deal.
“As long as the original is up there, I don’t have a problem with people adding to it,” said Jo Stougaard, who runs the blog mylastbite.com. “We all tweak recipes.” Ms. Stougaard, from Studio City, Calif., contributes regularly to Foodista, which in turns drives traffic to her site.
One of her contributions a “porn burger” of Spam, prosciutto and beef was deleted because it invited too many X-rated additions. Malicious vandalism is a constant worry. Substituting body fluids for ingredients is a favorite prank. A mix of staffers and volunteers police sites to catch bad edits. I tested this, adding “one small plastic car” to the ingredient list for barbecued pork on both Foodista.com and Recipe Wiki.
Two days later I got a kind slap on the wrist from Danny at Wikia.com: “If you’re new to wikis, I know how tempting it is to try out something silly and see what happens. It’s not a big deal I took the plastic car out, so now the BBQ Pork is going to have to call for a taxi if it wants to get anywhere. :) ”
At Foodista.com, the car was taken out of the recipe two days later by Mr. Dorfman.
Still, anyone who has used Wikipedia understands the value of information that can be collectively massaged by a wide circle of people. But are recipes the same as, say, the history of Seattle or the properties of copper?
In other words, is a recipe a fact?
“Our idea is that there is this notion of a dish which is a culturally shared idea of a recipe,” Mr. Dorfman said. And people think recipes vary more than they really do. He makes his point with apple pie. Stop a hundred people and ask what goes into an apple pie and you’ll get a predictable list of flour, apples, cinnamon and sugar. Even the variations, like whether to use butter or lard in the crust, aren’t really that different.
The advantage, lovers of the wiki model say, goes beyond the chance for the collective opinion of a crowd to create a recipe. At its best, a wiki site is like being able to call up your really smart friend who can cook every dish imaginable and knows its history.
The content is, also, free of editorial interference or commercial pressure. The model, enthusiasts say, has a unique ability to capture “the long tail” providing useful information on a wide swath of esoteric subjects, like how to make pasta in a paper shredder. And wiki contributors often search out government agencies and obscure sources for recipes hidden in the nooks and crannies of the Internet. They even use early recipe exchange databases, like those created at Yahoo.com, to seed their sites.
It’s too soon to tell whether any of the new sites will overtake Epicurious, arguably the most popular source for recipes online. The site’s 27,000 recipes come largely from the test kitchens of Bon Appétit and Gourmet magazines, but they are rated by users. Some have hundreds of comments by cooks with varying levels of skill and dedication to following the recipe. The site also has about 114,000 recipes submitted by users, some of which are original and all of which can be rated by the masses.
Tanya Wenman Steel, editor in chief of Epicurious.com, says she is “a big believer in the democratization of recipe creation” but also thinks people like to know that a prize family recipe won’t be tampered with.
Mr. Dorfman says Foodista.com has a section where contributors can “lock down” their recipes. On other recipes, readers can track what changes were made and who made them. The same is true for the Wikia recipe site, but it’s more cumbersome to use.
For many cooks, recipes are too unique to be tampered with by a mob. The creators of a Food52.com, a new cooking site that straddles the line between cookbooks and crowd-sourcing, say wikis can lead to voiceless recipes and an industrial approach to cooking.
“We felt like there was a middle ground between the old-media, top-down approach and the completely open-ended, voiceless mass recipes you get on these big databases,” said Amanda Hesser, a former editor at The New York Times who writes about food for the Times magazine. She developed Food52.com with Merrill Stubbs, who helped Ms. Hesser on her forthcoming book of New York Times recipes.
The Food52.com goal is to create a bank of well-curated recipes from good cooks who submit recipes on a theme, like beef salad or end-of-summer cocktails, and then vote for the best.
To make an informed choice, people can cook the recipes themselves and watch Ms. Hesser and Ms. Stubbs test them in a series of videos. At the end of the year, the best recipes will become a book.
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the “Your Best Grilled Pork Recipe” contest. Because Food52 recipes are curated and well tested, they appeal to her more than recipes from crowd-sourced sites, she said.
“It’s nice to be judged by people who also have some chops and aren’t going to say, ‘This is wonderful’ because they are your friends, or not follow it and then leave a comment saying they hated it,” she said.
Some think a crowd shouldn’t go anywhere near a recipe. Among them is Christopher Kimball, publisher of Cook’s Illustrated magazine and host of the public television show “America’s Test Kitchen.” Crowd-sourced recipes can’t be relied upon because skills and kitchens vary too much, he said. His site’s 270,000 subscribers want recipes from a reliable kitchen.
For others, crowd-sourcing removes an intangible part of a recipe: the story behind it. Andrea Israel and Nancy Garfinkel wrote “The Recipe Club: A Tale of Food and Friendship,” a novel that traces a friendship between two women, much of which involves sharing recipes. The authors started clubs for people to share recipes and the stories behind them about as far from anonymous recipe Web sites as you can get.
At one recent gathering in Brooklyn, a woman in her 50s brought “the dullest chicken recipe you could ever imagine,” Ms. Garfinkel recalled. Her mother had been mentally ill and never cooked. But sometimes, her grandmother did.
“This was the dish her grandmother cooked for her,” she said. “It was a recipe but it was about her loneliness and her grandmother. I made that chicken, and I tasted the story of her life.”
Even for those steeped in crowd-sourcing culture, cooking can get personal. Nicole Willson, an experienced wiki administrator who has worked on recipe sites, sometimes just improvises a stir-fry or gets a recipe off a box of pasta, or even gets real old school.
California-Style Stuffed Bell Peppers
This stuffed bell pepper recipe is great for meal planning and has a high potency of&hellip
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Toasted
- Cuisine: Italian
- Diet: Vegetarian
This Caprese sandwich recipe is perfect for picnics! This vegetarian sandwich features tomatoes, fresh mozzarella and creamy basil sauce. Recipe yields 2 large (as shown) or 4 medium sandwiches.