Whole Grain Bulgur Wheat Salad with Roasted Leeks, Small White Beans and Currants

Ingredients

  • 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
  • 2/3 cup plus 1/4 cup extra-virgin olive oil
  • 2 1/4 teaspoons coarse kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1 can Goya Small White Beans, drained
  • 1/4 cup fresh lemon juice, more to taste
  • 1/4 teaspoon crushed red chile flakes
  • 1 garlic clove, minced
  • 1 cup Whole Grain Bulgur Wheat
  • 1/2 cup dried currants
  • 1/2 cup chopped celery leaves and tender stems

Preparation

1. Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
 
2. In a large bowl, toss leeks with beans, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the Bulgur.
 
3. In a large pot of salted boiling water, cook Bulgur until tender, about 15 minutes. Drain well. Toss with bean mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature. 
 
Based on a recipe from The New York Times: Farro Salad with Leeks, Chickpeas and Currants
I served this with Apple Chicken Sausage.

Whole Grain Bulgur Wheat Salad with Roasted Leeks, Small White Beans and Currants

Ingredients

  • 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
  • 2/3 cup plus 1/4 cup extra-virgin olive oil
  • 2 1/4 teaspoons coarse kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1 can Goya Small White Beans, drained
  • 1/4 cup fresh lemon juice, more to taste
  • 1/4 teaspoon crushed red chile flakes
  • 1 garlic clove, minced
  • 1 cup Whole Grain Bulgur Wheat
  • 1/2 cup dried currants
  • 1/2 cup chopped celery leaves and tender stems

Preparation

1. Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
 
2. In a large bowl, toss leeks with beans, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the Bulgur.
 
3. In a large pot of salted boiling water, cook Bulgur until tender, about 15 minutes. Drain well. Toss with bean mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature. 
 
Based on a recipe from The New York Times: Farro Salad with Leeks, Chickpeas and Currants
I served this with Apple Chicken Sausage.

Portrait Of The Artist, Heather Green

Yesterday,
January 29, 2013,
I had the distinct pleasure
to photograph the portfolio of paintings and drawings,
a beautiful and interesting collection,
of the artist 
Heather Green.
I will be writing about her art in my next post.
Meanwhile, here is Heather:
If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

Portrait Of The Artist, Heather Green

Yesterday,
January 29, 2013,
I had the distinct pleasure
to photograph the portfolio of paintings and drawings,
a beautiful and interesting collection,
of the artist 
Heather Green.
I will be writing about her art in my next post.
Meanwhile, here is Heather:
If you are looking for distinctive portrait, nature, or documentary photography,
or someone you know is looking
for photography that helps to create a more artful and beautiful life,
please contact me.

Rutabaga Soup with Herb-Crusted Scallops

This is a perfect cold winter night\’s soup! I have made it twice; last night I smashed the vegetables, which I preferred to the other time when I puree the soup.
Smashed Version

6 tablespoons (3/4 stick) butter
1 3/4 pounds rutabagas, peeled, chopped (about 4 cups)
1 cup chopped onion
1 large celery stalk, chopped
2 carrots, diced
2 large garlic cloves, peeled, mined
1 6-ounce Yukon Gold potato, peeled chopped
5 fresh thyme sprigs
1 bay leaf
8 cups vegetable or chicken stock

6 large sea scallops
1 tablespoon minced fresh thyme
1 tablespoon minced fresh tarragon
1 tablespoon mined fresh Italian parsley
1 tablespoon olive oil

Melt butter in large pot over medium-low heat. Add rutabagas, onion, celery, carrot and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 30 minutes. Add potato, thyme sprigs and bay leaf to pot. Cover and cook another 15-30 minutes, stirring occasionally. Add stock and bring to simmer. Cover partially and simmer until vegetables are very tender, about 30 minutes. Remove thyme sprigs and bay leaf. Working in batches, puree soup in blender until smooth. Season with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before serving.)

  
Cut each scallop horizontally in half. Sprinkle with salt and pepper. Combine 1 tablespoon minced thyme, tarragon and parsley in bowl with oil. Heat skillet over medium high heat. Add scallops and sauté until just opaque in center, about 1 minute per side.

 Ladle rutabaga soup into warmed soup bowls. Place 2 scallops atop soup and a sprig of parsley. Serve.

~Based on a recipe from Bon Appetit, December 1999 (which was based on a recipe from Harvest restaurant, Atlanta).
Puree Version

Rutabaga Soup with Herb-Crusted Scallops

This is a perfect cold winter night’s soup! I have made it twice; last night I smashed the vegetables, which I preferred to the other time when I puree the soup.
Smashed Version

6 tablespoons (3/4 stick) butter
1 3/4 pounds rutabagas, peeled, chopped (about 4 cups)
1 cup chopped onion
1 large celery stalk, chopped
2 carrots, diced
2 large garlic cloves, peeled, mined
1 6-ounce Yukon Gold potato, peeled chopped
5 fresh thyme sprigs
1 bay leaf
8 cups vegetable or chicken stock

6 large sea scallops
1 tablespoon minced fresh thyme
1 tablespoon minced fresh tarragon
1 tablespoon mined fresh Italian parsley
1 tablespoon olive oil

Melt butter in large pot over medium-low heat. Add rutabagas, onion, celery, carrot and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 30 minutes. Add potato, thyme sprigs and bay leaf to pot. Cover and cook another 15-30 minutes, stirring occasionally. Add stock and bring to simmer. Cover partially and simmer until vegetables are very tender, about 30 minutes. Remove thyme sprigs and bay leaf. Working in batches, puree soup in blender until smooth. Season with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before serving.)

  
Cut each scallop horizontally in half. Sprinkle with salt and pepper. Combine 1 tablespoon minced thyme, tarragon and parsley in bowl with oil. Heat skillet over medium high heat. Add scallops and sauté until just opaque in center, about 1 minute per side.

 Ladle rutabaga soup into warmed soup bowls. Place 2 scallops atop soup and a sprig of parsley. Serve.

~Based on a recipe from Bon Appetit, December 1999 (which was based on a recipe from Harvest restaurant, Atlanta).
Puree Version