Thursday, June 19, 2014

Dede's Table - Non solo caffé


If you're a subscriber to Ciao Chow Linda and have received this post twice (or more), please excuse the extra email. I prepared some posts prior to my departure for vacation, but there have been some snafus in publushing them. I hope to avoid that in the future.
Regular readers of Ciao Chow Linda know that I am part of a group of women who meet weekly to chit-chat in Italian. We always serve coffee and dessert, and sometimes a lot more. The food is one of the highlights of the gathering. But you never know if six or 16 will show up on a given week, so having enough to serve can be tricky. My friend Dede hosted the group recently and set forth an extravaganza of goodies on her table, including the bulgur salad, above. 
 Presentation is an art in itself and look how beautifully Dede arranged this platter of mozzarella, tomatoes and avocado in a serpentine fashion. 
She served these savory treats with a bread containing sun-dried tomatoes and black olives. Another winner -- and it paired perfectly with the two offerings above. It's a wonder we had room for the two cakes that followed (sorry, no photos), but we did. 
Mediterranean Bulgur Salad
printable recipe here

This recipe is fluid - meaning you don't have to follow it to the letter. Add or subtract ingredients that suit your palate.

1 3/4 c. boiling water
2 t. salt
1 t. finely minced rosemary
1 1/2 c. bulgur
3/4 c. cooked farro
4-6 T. fresh lemon juice
1/4 t. pepper
1/4 c. olive oil
a few squirts of balsamic vinegar
1/2 cup cut up grape tomatoes
a handful of Kalamata olives
1/2 lb. diced mozzarella cheese
1/2 c. chopped parsley
4 scallions, thinly sliced
1 c. coarsely chopped marinated artichoke hearts, drained well
1 (15 1/2 oz) can garbanzo beans, dained
1/4 c. small, diced white onion

Bring water, 1 t. salt and rosemary to boil; immediately stir in bulgur. Remove from heat; cover; let stand 1 hour or until water is absorbed. Uncover and let cool. Mix remaining 1 t. salt, lemon juice, pepper and oil. Add tomatoes, parsley, onions, artichokes, garbanzo beans, onion, scallions, olives, cheese, and cooled bulgur. Mix well until all ingredients are coated with dressing. Taste it and adjust seasonings. Makes 8 cups.

Sun-dried Tomato and Black Olive Bread
printable recipe here

2 cups all-purpose flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
4 large eggs
1 1/2 c. sour cream
10 halves sun-dried tomatoes in oil, drained and coarsely copped
4 ounces oil-cured black olives, pitted and halved
2 T. basil leaves, coarsely chopped and loosely packed
2 t. reserved oil from sun-dried tomatoes
1/4 t. black pepper, freshly ground
olive oil for pan

Preheat oven to 375 degrees. Oil a 9 inch round pan with olive oil. Sift flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
In a large bowl, whisk eggs to combine yolks and whites. Use a large spoon to stir in sour cream, sun-dried tomatoes, olives, basil, reserved oil and pepper. Stir in the flour mixture until it is blended completely and a sticky dough forms. Scrape dough into the prepared pan. Smooth the top slightly. Bake until the top is golden brown and feels firm, about 45 minutes.
Place on a wire rack about 15 minutes. Loosen the edges with a sharp knife and turn out onto wire rack. Serve warm or at room temperature.


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13 comments:

Rosa's Yummy Yums said...

beautiful and mouthwatering food! I particularly like that bread.

Cheers,

Rosa

Jersey Girl Cooks said...

Such beautiful looking food as always!

Jacki @ Two Forks One Love said...

That bread looks fantastic. I'll have to give it a try once this heatwave is over!

Stacey Snacks said...

I love avocado and mozzarella, I eat it almost everyday! Artfully presented!

Pat @ Mille Fiori Favoriti said...

I never thought to add avocado to a caprese salad --what a wonderful idea! The bread looks fantastic and so easy to prepare --I'll definitely make this next time I purchase sun dried tomatoes!

Chiara Giglio said...

non saprei cosa scegliere, mi piacciono tutte !Buona settimana cara, ti chiamerò prima che tu parta, un abbraccio !

Frank Fariello said...

It all looks wonderful but I really love how that mozzarella, tomato and avocado salad twists and turns, leaving room for some beautiful black olives...

Cynna said...

They both sound (and look) delicious--and perfect for a Fourth of July gathering. I can't wait to make them!

Cathy at Wives with Knives said...

One of my favorite summer meals is salad and bread. Both recipes look delicious, Linda. Your group sounds like great fun.

SavoringTime in the Kitchen said...

Your group sounds wonderful and what a great way to try new recipes. The Caprese arrangement is beautiful! Your friend served some delicious goodies for your group.

Roz Corieri Paige said...

Bulgar is so deliciously used in Mediterranean salads! Looks wonderful Linda . . . the serpentine tomato salad e anche che bella. Lucky you to have this fun group!
Roz

Claudia said...

I want it all. And I want to do the presentation as well. And if the cakes were there, I'd want that also. I am a greedy little gus when I read your blog.

Rosemary Wolbert said...

When I f-i-n-a-l-l-y make my long awaited trip to Italy (who knows when, though) I must consult you for advice. If I can only go once, it better be good. I would go to Milan. And eat risotto.