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TABOULEH

by MAYA JACOBS

 

 

Ingredients:

2 bunches of fresh parsley (1 1/2 cup chopped, stems discarded)

2 tablespoons of fresh mint, chopped

I medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

1/2 teaspoon black pepper

1/2 cup bulghur, medium grade

6 tablespoons lemon juice

6 tablespoons extra virgin olive oil

Romaine lettuce or grape leaves to line serving bowl (optional)

Preparation: Soak bulghur in cold water for 1 1/2 to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel.  Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.  Line serving bowl with grape leaves or romaine lettuce, and add salad. Sprinkle olive oil, lemon juice, salt and pepper on top. Serve immediately or chill in refrigerator for 2 hours before serving.

 

TARTIFLETTE

by BENJAMIN BECK

 

Ingredients:

2 lbs. of potatoes

2 onions

1/2 lbs of lardons (or diced bacon)

1 Reblochon*

Oil, Garlic, Salt and pepper

*Reblochon is a soft washed-rind and smear-ripened cheese made from raw cow’s milk. Average weight is 1 lbs. It can be replaced if needed by Munster (stronger smell but also excellent)

Preparation: Peel the potatoes and cut them in dices. Wash them and dry them in a clean cloth. Heat the oil in a big pan, add the onion thinly sliced until they become tranparent. Add the potatoes, and make them bronze. Add the lardons (or sliced bacon) and finish cooking. Pre-heat the oven 400°F. Remove the crust of the cheese, but keep it, and cut the cheese in 4. Prepare a big dish for gratin rubbing the garlic at the bottom. Then, fill it with half of the potatoes with bacon, put half of the chesse, complete with potatoes and finish with the rest of cheese. Add the cheese crust, crust on the top. Cook for 30 minutes.

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