Cookaholics Bulletin Board

Just got my new issue of Saveur and immediately cooked something from it.

The end-of-the-year issue has been, for the last few years, the "Saveur 100" where their authors and editors list an eclectic mix of "cool stuff" around a common them. Last year was 100 American restuarants I think; this year is "home cooking", which for some reason includes a large amount of sauces, including year-1900-style ketchup.

What I made immediately was a Sicilian bulgur & winter greens soup. Since we're trying to detox from holiday food, it seemed like perfect healthful food. Also hot, hearty and spicy.

Thanks for the review Fuzzy....I've been looking at that recipe wondering if it would be good.
ilene

Ilene,

It was good. Don't cut back on the garlic or pepper flakes, though, they're really needed for flavor, and having good Romano (or other sheep cheese) makes a difference. If it's your main course, you'll want to supplement it with something that has some protein, like cheese toast, sardines or brandade.

Oh, also the recipe doesn't specify what grade of bulgur. Based on the cooking time, I used coarse bulgur (#4) which turned out to be the right choice. If all you can get is instant bulgur (#1), then you might want to add the stock and cook for 10-15min before adding the bulgur, or it'll turn to porridge.

Thanks Josh
I value your advice
ilene

Fuzzy,

Saveur has also become one of my favorite cooking magazines. I immedeately made the Chicken Breasts Stuffed with Raclette, Herbs and Prosciutto, which turned out very well.

In your post you mentioned brandade, do you have a good recipe? Brandade has been a long time favorite of my wife and I, but we have never been able to recreate it successsfully.

JGD

JGD,

Sorry! I missed this somehow. I do indeed have a recipe for brandade; I made it just last week. I'll post it tommorrow.

I made the ketchup recipe this weekend and it is delicious. I don't know if I can ever go back to Heinz. It was really easy to make but didn't make the 2 1/2 cups the recipes says it yields. It made about 1 1/2 cups. Kind of pricey the first time because I had to buy some of the spices and they are expensive. I would definitely make it again.

Taveta

I am making the veggie lasagna tonight for a group coming to dinner...I'll let you know how it it (the tomato sauce and the bechemal tast great on their own)
ilene

The lasagna got rave reviews, so if you have the magazine, I would recommend that recipe

JGD,

I posted a recipe for Brandade: http://www.fuzzychef.org/archives/Brandade-02-2009.html

Fuzzy,

Thank you for posting the recipe, it as moved to the top of my short list. By the way my favorite place to get Brandade is at Avec in Chicago.

Thanks again,

JGD