July-August 2022 COTM: FLAVORS OF THE SUN

LAYERED BULGUR, FENNEL, AND MINT SALAD WITH PINE NUTS - p. 118

I can’t have bulgur, so had to adapt this recipe. I used quinoa instead, and I went ahead and cooked it, so I didn’t have the softening process that Valadelphi describes above. Because of this, I reduced the lemon juice and olive oil in the recipe by half. I kept all the other quantities in the dressing the same. Because I didn’t need to soften bulgur, I also skipped the layering and resting, and just tossed everything together. Even with the reduction in the amount of dressing, my version of the salad was a bit overdressed. It seemed to go from underdressed to over very quickly. I would reduce the dressing to 1/3 of the original next time (once again keeping seasonings at full amount). It was still a good salad, and I’d happily repeat. For pic see my report on the bold and spicy hummus from p. 156.

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September COTM announcement:

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DOUBLE CHERRY RICE PUDDING P. 326
Rice, milk, sugar, mahlab and salt are cooked until it starts to thicken. Milk and egg are combined and added to the rice mixture along with dried cherries. Cook until thick and creamy. I didn’t love this and I didn’t hate it. I think slivered almonds would be a good addition. The mahlab is a new flavor for me and maybe it will grow on me. I am interested to know if anyone else has used mahlab before.

I used it in a biscotti recipe. I can’t remember if I was wowed, I’ll have to see if I made any notes on the recipe. Someone on Chowhound raved about the recipe … that’s why I was so keen on trying it, had to hunt down Mahleb.

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I’m new to the canary melon we like it sweet flavor without being mushy.

I can see blueberries working nicely next time !

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