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Dec 20, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘tabouleh’

By the Book: Yvette Van Boven’s summer salad and lemonade

Tuesday, February 7th, 2012

Home-Made-BooksmallHome Made is a cookbook filled with recipes that use tools Yvette Van Boven (a blogger, illustrator and food stylist who runs a restaurant in Amsterdam called Ann de Amstel), assumes “you will have in your house — an oven, a range, maybe also a food processor or hand blender …” And that’s what it is: 400 pages packed to the brim with recipes that are creative and easy for any home cook. Van Boven also shows readers how to build menus for every occasion – from birthday breakfast to high tea and even what to cook for a funeral.

For me, I’ve been dreaming of summer and the produce that comes with it. (Maybe the 60-degree day we had in January has something to do with it.) So, I made a summery meal: Tabouleh with quinoa, corn, scallions, cashews and aged goat cheese – a perfect summer dish that you can make in winter.


salad

Though Van Boven suggests using canned corn as an alternative to fresh, I used frozen corn. I also used an aged goat cheese called Midnight Moon from Cypress Grove Creamline, available at Dierbergs. Also worthy of noting, I always make quinoa in the microwave (rather than on the stove, as suggested). I use a 1-to-1 ratio of quinoa to water, pop it in a microwaveable bowl on high (uncovered) for about 7 minutes, and then cover it and microwave it for 4 more minutes, or until all of the water has been absorbed. Fluffy every time.


quinoa

This salad is delightful, dressed up in a sharp vinaigrette, balancing out the subtle sweetness of the corn and cashews. Remember to dress the salad just before serving. This recipe yields quite a bit, so I had some and then refrigerated the rest. If you plan to do the same, reserve the cashews and add them right before serving, ensuring they stay crunchy.

Of course, I needed a warm-weather beverage to go with my super summery meal. The lemonade recipe in the book gets topped with sparkling water (an obsession of mine), so I knew what I had to do. Tart, sweet and bubbly, it was a refreshing accompaniment. I know we’re far from the heat of summer, but I’ll settle for meals like this in the meantime to tide me over.

finished

Tabouleh with Quinoa, Corn, Scallions and Goat Cheese
Note: This makes a lot, probably enough for about 8 people as a side salad or 4 to 6 people as a main dish. And it’s filling enough to be a main.

1¼ cups quinoa
4 ears of corn or 1 large can of corn kernels (Note: I used ½ bag of frozen corn)
2 bunches of scallions (about 6) (Note: I would start with less and then add more if you like.)
1 bunch flat-leaf parsley
2 small heads baby romaine lettuce
1¼ cups aged goat cheese
1/3 cup cashews

For the dressing
2 Tbsp. prepared mustard (Note: I used Dijon mustard.)
1 clove garlic
1 tsp smoked paprika
¼ cup white wine vinegar
2/3 cup grape seed oil or sunflower oil

Cook the quinoa for 20 minutes in a large pan with salted water. Drain in a sieve and rinse thoroughly under cold running water. Leave to drain.

In the meantime, cook the ears of corn for approximately 15 minutes. Rinse under cold water and cut the kernels from the cobs. Cut the scallions into rounds; finely chop the parsley. Cut the romaine lettuce into strips and the cheese into small dice. Mix swiftly with the cashews.

Make the dressing by blitzing the mustard, garlic, paprika and vinegar using a hand blender. (Note: I just used my food processor.) Blend in the oil until a lovely dressing is obtained. If it is too thick, add some water. Pour the dressing over the salad.

makinglemonade

Lemonade

1 cup sugar
1 cup water
1 cup lemon juice (about 4 to 6 lemons)
Approx. 3 cups cold sparkling water

Bring the sugar and water to a boil; stir until the sugar is dissolved. Add the lemon juice. Leave to cool. Pour the lemon juice into a large pitcher and top up with cold sparkling water. Garnish with slices of lemon and ice cubes.

(Note: Add more sparkling water to dilute.)


lemonade

Home Made by Yvette van Boven (Stewart, Tabori & Chang; 2011; ISBN: 978-1-58479-946-7)

For a chance to win a copy of Home Made, tell us about the dish you can’t wait to make once summer rolls around in the comments section below.

And now, we’d like to congratulate John Ohlms, whose Twitter comment on last week’s By the Book column have won him a copy of Home Cooking with Jean-Georges. John, keep an eye out for an email from the Sauce crew regarding your prize!

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