The Family Cook Book

I said I would try this .... and I did not spectacular but a very nice and pretty healthy combination Tabbouleh A proper tabbouleh is a parsley salad with a little bulgur wheat, not the other way around, as many people know it. SERVES 4-6 bulgur wheat 100g salt and pepper lemons juice of 2, or to taste spring onions 4, finely minced mint leaves a small bunch, finely chopped olive oil 60ml, or to taste parsley leaves 2 large bunches, coarsely chopped cherry tomatoes 450g, halved (I quartered mine because I thought they looked too big) Method Soak the bulgur in cold water for 30 minutes. Dump the grains in a colander and give it a good shake to drain. Put the bulgur in a bowl, and begin to assemble the tabbouleh: season the grains generously with salt and pepper, then stir in the lemon juice and toss well. Add the spring onions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and adjust the seasoning. Add half the parsley and mix well. Spo

Waitsfield. We have now returned from our home in Vermont. The day after we left Irene bashed the hell out of this beautiful state. It seemed that once New York had been spared nobody seemed to really notice the devastation wreaked on the towns and villages of the Green Mountain State. Hard to think that only days before we were having dinner at the excellent Green Cup restaurant sitting outside on a balmy evening next to what can best be described as a bubbling brook that ended up being a raging torrent that wreaked havoc on the Green cup, Mint, the rest of the businesses in Bridge Street and the area in general. Hope you all get back on your feet just as soon as possible

something I saw today and thought I might cook. David Tanis is/was head Chef at the legendary Chez Panisse. Tabbouleh A proper tabbouleh is a parsley salad with a little bulgur wheat, not the other way around, as many people know it. SERVES 4-6 bulgur wheat 100g salt and pepper lemons juice of 2, or to taste spring onions 4, finely minced mint leaves a small bunch, finely chopped olive oil 60ml, or to taste parsley leaves 2 large bunches, coarsely chopped cherry tomatoes 450g, halved Method Soak the bulgur in cold water for 30 minutes. Dump the grains in a colander and give it a good shake to drain. Put a clean tea towel in a salad bowl and gather up the drained bulgur to further dry it. Gently remove the towel, put the bulgur in the bowl, and begin to assemble the tabbouleh: season the grains generously with salt and pepper, then stir in the lemon juice and toss well. Add the spring onions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and a