Tag Archives: Whole Grains

Blood Orange Tabbouleh

Blood Orange Tabbouleh

Tabbouleh – it’s new to me. While I’d like to think I wasn’t totally sheltered from international cuisines growing up, Middle Eastern food just wasn’t a thing for me in my formative years. There weren’t restaurants in my area (that I knew of, anyways), my friends didn’t eat it, and my parents didn’t seek it out.

I’m not sure if it’s just that the tide has changed over the past couple of decades, or it was me moving to New York, but now I’m surrounded by this fascinating (to me) and novel (again, to me) cuisine. Geopolitical quagmires aside, they’ve got some good food over there!

Blood Orange Tabbouleh

Take tabbouleh. Oh sure, I’d heard of it in recent years, but hadn’t tried it until somewhat recently. One of Matt’s foodier relatives made a batch at a family reunion, with tomato, lots of fresh herbs, and couscous as the base. Upon a little (admittedly cursory) research, I learned that tabbouleh originated in Syria and Lebanon, and it’s a grain-based salad with tons of fresh herbs. Some version (like my first one) use couscous while others (the one I’m sharing today) use bulgur wheat as a base. I find both please my palate, but as I’ve gotten more into whole grains lately, I chose a bulgur wheat based tabbouleh to feature on the blog.

And also, it’s February. I mean, you were probably aware of that, but the fact remains, it is February in the northeast United States where I’m shopping and cooking, so as you can imagine – no tomatoes. Instead, we’ll feature what we do have in abundance right now: winter citrus!!!

blood orange tabbouleh

The original recipe I’m adapting here called for grapefruit, a citrus I’ve never been too crazy about, so I decided to sub in blood oranges (while I still can!).

This was crazy delicious and so healthy and clean. And it’s very adaptable – you could definitely use grapefruit if that’s your thing, or feel free to sub in regular navel oranges once the blood oranges disappear for another season (sniff). If you’re a regular tabbouleh consumer, I feel certain you’ll enjoy this version; and if you’re new to this dish, I’d highly encourage giving it a shot!

Blood Orange Tabbouleh

{Two Years Ago: Coffee Rubbed Bacon}

Source: adapted from Carnivore by Michael Symon

Ingredients:
½ cup bulgur wheat
Kosher salt
Grated zest and juice of 3 small regular or Meyer lemons
1 garlic clove, minced
Up to ½ cup extra-virgin olive oil
1 generous cup chopped fresh flat-leaf parsley
½ cup chopped scallions
1 cup chopped fresh cilantro
6 blood oranges, peeled and segmented

Directions:
In a small saucepan, bring 2 cups water to a boil over medium heat. Add the bulgur and cook until the bulgur has absorbed all the water and is slightly tender, 12 to 15 minutes. Start stirring when the water is almost gone, otherwise the bulgur touching the bottom of the pot will stick.
When done, season with ½ tsp kosher salt and set aside.
Meanwhile, add the zest and juice of the lemons to a small bowl. Add the garlic and the olive oil. Whisk to combine and season very lightly with salt. Set aside.
In a large salad bowl, combine the parsley, scallions, cilantro, and blood orange segments. Add the cooked bulgur wheat, then pour just enough dressing to lightly coat everything. Toss gently, coating the entire salad with the dressing, adding more as needed. You may have some dressing leftover though. Taste for seasoning and add salt as needed. Serve and enjoy!

Duck Confit Over Bulgur Wheat with Mango “Gin-Ger” Sauce

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Yesterday I showed you an amazing DIY shortcut to making your own duck confit, and I figure it would be rather uncouth of me to not turn around and give you a recipe for utilizing said duck confit. So here I am.

This recipe… this is one of those where you sit down, take your first bite and then go, “Holy %$#! did that really come out of my kitchen?! Did I just MAKE this?” And then you realize that yes, yes you did just make this stellar, amazing meal that you’d happily fork over at least $35 to eat in a fancy restaurant. And honestly, it wasn’t even that difficult to pull off!

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

This meal is truly superlative and guaranteed to impress. This is what you make your significant other’s parents who think you aren’t good enough for their precious little snowflake. This is how you blow away your foodiest of foodie friends. This is how you seal the deal for a second date.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

I seriously could not believe this came out of my kitchen. It is spectacular. The flavors are beautiful and cohesive, and the duck confit, that you made yourself, is such a star here. The slight gamey flavor of the bird plays beautifully with the sweet mango sauce and the nutty chew of the bulgur wheat. It’s just AMAZING.

Duck Confit over Bulgur Wheat with Mango "Gin-Ger" Sauce

Make it this weekend. Thank me later. The end.

{One Year Ago: Red Wine Beef and Swiss Chard Stew}

Source: slightly adapted from Harold Dieterle’s Kitchen Notebook by Harold Dieterle

Ingredients:
4 pieces of duck confit, leg and thigh attached
½ cup bulgur wheat
Kosher salt and black pepper
2 ¼ cups sherry vinegar
½ cup sugar
¼ cup gin
1 cup diced mango, half pureed until smooth
4 tbs unsalted butter, cut into pieces
2-3 tbs peeled, grated fresh ginger
½ cup chopped fresh celery
½ cup chopped roasted Brazil nuts
¼ cup extra-virgin olive oil
1 tbs minced shallot

Directions:
First, cook the bulgur wheat: put the wheat in a medium, heatproof bowl. Bring 1 cup of water to a boil, then pour it over the wheat. Add a pinch of salt and black pepper, stir, and cover with plastic wrap. Set aside for 20 minutes. Fluff the wheat with a fork and strain off any excess water. Allow it to cool to room temperature while you prepare the rest of the dish.
To make the mango sauce: cook 2 cups of vinegar and the sugar in a saucepan over medium-high heat, whisking, until the sugar has dissolved and the mixture is reduced by half, about 5 minutes. Stir in the gin and mango puree. Simmer until reduced by half, about 5 minutes. Season with salt and pepper, then fold in the diced mango, butter, and ginger.
Warm the duck legs if they have been chilled.
Add the celery, Brazil nuts, remaining ¼ cup vinegar, extra-virgin olive oil, and shallot to the bulgur wheat. Season to taste with salt and pepper and gently toss.
To serve, spoon the bulgur wheat onto 4 dinner plates. Lay 1 duck confit piece over the wheat, then finish with mango sauce to taste.