extra virgin olive oil – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 09 Jan 2021 05:17:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 extra virgin olive oil – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Tzatziki https://aubreyabouttown.com/recipe/tzatziki/ https://aubreyabouttown.com/recipe/tzatziki/#respond Fri, 08 Jan 2021 11:42:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3465 Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

  • Grating English (seedless) cucumber
  • Squeezing liquid from grated cucumber
Tzatziki
Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.
Ingredients
Instructions
  1. Against a box grater, grate cucumber into a bowl.
  2. With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
  3. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
  4. To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
  5. Taste, and adjust salt if necessary.
  6. Refrigerate at least 1 hour before serving.
]]> https://aubreyabouttown.com/recipe/tzatziki/feed/ 0 3465 Tabbouleh https://aubreyabouttown.com/recipe/tabbouleh/ https://aubreyabouttown.com/recipe/tabbouleh/#respond Fri, 08 Jan 2021 10:43:43 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3444 This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world. 

  • Soaking bulgar, Minced vegetables
  • Making a garlic & salt paste
Tabbouleh
Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)
Servings12 servings
Prep Time15 mins
Cook Time35 mins
Passive Time1 hour
Ingredients
Instructions
To Prepare Tabbouleh
  1. Boil 6 cups water with 1 tsp sea salt.
  2. While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
  3. Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
  4. In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
  5. In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
  6. Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
  7. Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.
Prepare Tabbouleh Dressing
  1. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
  2. Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.
Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.


Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

]]> https://aubreyabouttown.com/recipe/tabbouleh/feed/ 0 3444 Classic Hummus https://aubreyabouttown.com/recipe/classic-hummus/ https://aubreyabouttown.com/recipe/classic-hummus/#respond Sat, 18 May 2019 01:43:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2271
  • Reducing canning brine
  • Grind to a smooth consistency
Classic Hummus
This classic Middle-Eastern dip & condiment.
Ingredients
Instructions
  1. Open cans of garbanzo beans, drain and discard liquids from one, reserve the other.
  2. Add garbanzo beans and reserved liquid to a small saucepan, bring to a simmer.
  3. Stirring occasionally, simmer until liquids has evaporated. Remove from heat.
  4. In the bowl of a food processor (or blender) add garbanzo beans, lemon juice, 1/3 cup of the olive oil, tahini, and salt.
  5. Process to combine. With the food processor running, slowly stream in the remaining 1/3 cup olive, process until smooth. With a rubber spatula, scrape down sides of bowl (or blender). Continue to process until silky-smooth in texture.
  6. Transfer to a serving bowl or storage container, drizzle top with 1 tbsp olive oil, dust with smoked paprika.
  7. Let cool completely. Serve with fresh pita bread or as a dip for crudités.
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