2012-01-28 Deep Bayou Chowder, Burgul with vermicelli and Salad Printaniere

Jan. 28th 2012
Deep Bayou Chowder
- 1 Tbs olive oil
- 1 ½ cups chopped onions or leeks
- 1 large green bell pepper chopped
- 1 large carrot, chopped
- 8 oz red potatoes, diced with skin
- 1 cup corn
- 1 cup water
- ½ tsp dried thyme
- 2 cups milk
- 2 Tbs chopped fresh parsley
- 1 ½ tsp seafood seasoning
- ¾ tsp salt
-Heat oil in Dutch oven over medium-high heat. Add leeks, bell pepper and carrots; cook and stir 4 min. until leeks are translucent.
-Add potatoes, corn, water and thyme; bring to a boil over high heat. Reduce heat; cover and simmer 15 min. or until potatoes are tender. Stir in milk, parsley, seasoning and salt.

Burgul with vermicelli
-1 cup Burgul # 2
-1 cup vermicelli
-1Tbs vegetable oil
- 2 Tbs olive oil
-1/2 tsp ground cardamom
- 3 cups vegetable broth
- ½ tsp salt

- Wash Burgul and soak in water for about ½ an hour (it helps cook faster).
- Heat 1 Tbs of oil in a pot add vermicelli and stir until well coated and golden. About 3 min
- Add the broth, let boil, add the Burgul, cardamom and salt. Bring to a boil for 5 min. on medium heat then simmer for 10 more min.
- Keep lid on for 10 more min. add the olive oil to it and mix
before serving. Enjoy 

Salad Printaniere
3 Carrots
¼ kg Green beans
10 small Radishes
1 Iceberg lettuce
2-3 Green onion sprigs
1 Fennel bulb
-Wash all vegetables, drain lettuce, and cut fennel into very thin slices.
- Cut green beans and cut into 3 cm pieces, boil water and put beans for 5 min. then blanch (wash under running cold water)
- shred carrots, slice radish, and cut green onions into thin circles.
- layer all ingredients then add the dressing. Yummy

½ cup balsamic vinegar
½ cup olive oil
2 tsp brown sugar
1 tsp lemon juice

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