Hi friends! I hope you all had a great spring and are enjoying the early days of summer. It’s been a crazy, hectic, and fun couple of months here in Burlington, VT and I’m happy to announce it’s the last day of construction at Bluebird Tavern - woohoo!

Now that we’ve got an operable kitchen you can expect some great summer recipes on feelgood eats. In fact I’m heading up to the farmer’s market this afternoon to pick-up goodies for a post later this week.

I’m really excited about the look of the restaurant, and you can check out photos on the Bluebird Tavern blog. Here’s a sneak peak of our completed function room:

Happy Summer & Happy Cooking!!

~ Sue

*Please disregard the last post that went out (wicked good lobster rolls) - it was a computer mishap!  I will be doing a lobster roll post this summer. Thanks! Sue

Creating salad dressings, dips, and spreads from scratch is one of the easiest ways to move to a healthier, whole-foods based diet. Of course, when I say healthy, I’m not counting calories. The picture above does note scream “eating light,” but it does offer one thing that bottled dressings do not - pronouncability.

Most commercially-made bottled dressings and spreads contain a host of stabilizers that extend shelf life and allow cream-based dressings to go unrefrigerated. In my opinion, if it takes chemists and food scientists to create a product that defies nature, it’s probably best not to go there.

Putting the whole foods factor aside, home-made dressings also beat out bottled commercial options in the taste category. Not only do the limited amount of ingredients allow a from-scratch dressing to shine, but it also allows you to create dressings that fit your palate (whether that means a bit more acidic, sweeter, or in this case, ultra-creamy).

a bit about blue cheese

Whenever I have a question concerning cheese I always consult Laura Werlin’s Cheese Essentials - it’s a great text to have on hand, especially for creating diverse cheese plates for entertaining. In Cheese Essentials, Werlin dedicates over twenty pages to blue cheese, including how blue cheeses are made, tasting notes, top American producers, and a few delicious recipes. Here is a brief recap based on Werlin’s notes:

• There are many types of blue cheese, including creamy styles such as Cambozola, more crumbly styles such as Roquefort and Gorgonzola, and firm styles like stilton.
• The mold strain that is added to blue cheese was originally derived from moldy bread, and creates a blueish-green veins throughout the cheese.
• Although the flavor profile differs from one cheese to the next, blue cheeses commonly are musty, salty cheeses that bring notes of bacon, nuts, and black pepper.

Here’s a quick list of my favorite American blue cheeses that Werlin also notes:

• Bailey Hazen Blue, Jasper Hill Farm (Vermont)
• Point Reyes Blue (California)
• Crater Lake Blue, Rogue River Creamery (Oregon)

If you buy a high quality, artisanal cheese such as the one listed above, you’ll be amazed by the nuances in taste and texture - and you won’t want to waste it on a blue cheese dressing or spread recipe (although I have splurged and it is delicious). Instead, I often buy a large block of a good quality blue cheese or Gorgonzola. Lately I’ve been picking up a big block of BelGioso at Costco, which is free of growth hormones. The one thing I can’t get behind is pre-crumbled blue cheese; I have really found that the flavor is lacking and I don’t think it gets any easier than crumbling a block of blue cheese.

blue cheese dressing/spread - recipe notes

• When making my own dressings and spreads at home, I have found that a blender and food processor makes life much easier (especially for vinaigrette). For a blue cheese dressing I like to use a food processor because the added width of the bowl is helpful.
• I think there are two keys to making dressings. The first is practice; it really takes time to develop the awareness for correct ratios and techniques. The other is to taste, taste, taste, and always ask yourself if it is balanced or what it still needs. As you do this more and more it will become second nature.
• The nice thing about making your own blue cheese dressing is that you can determine the thickness. I like to go a bit thin and creamy for a salad dressing, and a bit thicker and chunkier for a dip or spread.
• There are a ton of different recipes for blue cheese dressing and I’ve included mine and some other options below - some use buttermilk, others a base of sour cream and mayonnaise. The nice thing about it is that you can pretty much whip a batch up using the contents of your fridge and pantry.

blue cheese dressing

(makes about 2 1/2 cups)

• 1 shallot or 1/2 red onion, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup sour cream
• 1/4 cup mayonnaise (for a homemade mayo, click here)
• 2 tablespoons olive oil
• 1 cup blue cheese
• sea salt
• fresh ground pepper
• water to thin

In the bowl of a food processor add the shallot, red wine vinegar, sour cream, mayonnaise, and olive oil. Pulse to combine. Crumble in the blue cheese and pulse again. For a rougher consistency and more chunks, only pulse a couple of times; for a creamier texture, pulse until the chunks dissolve. Taste the dressing for balance - at this point you can season with a bit of salt and pepper, but go gently because of the saltiness of the blue cheese.

To get the dressing to the consistency you would like, add a bit of water into your 1/4 cup measure and slowly drizzle it in, stirring to combine. It doesn’t take much water to thin out the dressing - you can always make it thinner but it’s tough to add more body.

I date the dressing and let it hang out in the refrigerator for about five days. You can add the dressing to roast potatoes, dress salads, serve as a dip, spread on a burger - the options are really endless and I rarely have leftovers that have to be thrown out after five days.

more blue cheese dressing recipes from cyberspace:

Smitten Kitchen: Iceberg Wedge with Blue Cheese

Food & Wine: David Burke’s Spicy Steak Salad with Blue Cheese Dressing

Martha Stewart: Blue Cheese Dressing

Barefoot Contessa: Green Salad with Blue Cheese Dressing

Roast potatoes have been my nemesis in the kitchen for quite a while now. It’s a bit embarrassing to be bested by such a simple recipe, but I’ve gone round after round with roast potatoes that are too crispy, or don’t get crisp at all, or become glued to the baking sheet. It’s been quite disappointing. The good news is through all of this trial and error, I think I’ve identified the perfect roast potato (at least for my palate) and I have finally figured out how to make it happen.

perfect roast potatoes technique:

Start by pre-heating the oven to 375F.

For this recipe you’ll be looking for low-starch/waxy potatoes such as red, Yukon gold, and fingerlings (which is what I used above). If you are shopping at the farmer’s market you may find your farmer offering heirloom varieties; as long as they are a member of the waxy family they will work well. When prepping the potatoes, keep the skin on. It’s loaded with both flavor and nutrients, and instead of peeling just give them a thorough bath using a scrub brush. After the potatoes are all cleaned up, dry them with a kitchen towel. This is a critical step because any remaining moisture will interfere with the cooking process.

Before I begin to slice the potatoes I like to set up my baking sheets; this way I can load the sliced potatoes onto the sheet and get them into the oven quickly (avoiding oxidation). I like to use a rimmed baking sheet because it exposes more of the potato to the air flow in the oven, creating more crispy potatoes. To help prevent the potatoes from sticking, I  line my baking sheets with parchment paper by first dabbing a few spots of olive oil on the baking sheet and then laying over the parchment paper, pressing down to ensure it stays put.

I like to slice the potatoes into bite-size portions. If you have smaller potatoes you can roast them whole, but I think that breaking the skin and exposing the interior allows for better caramelization and more flavor. Again, once you begin to slice the potatoes work quickly; as soon as the interior of potatoes are exposed to air they begin to oxidize and brown. As you slice the potatoes, throw them onto the prepped baking sheet.

After slicing the potatoes, season them with a generous pinch of sea salt and a few cranks of fresh ground pepper. This is the time to add herbs or other spices to boost the flavor. Rosemary is the classic choice, and it’s classic for a reason because it’s a perfect compliment (and will make your whole house smell lovely). Next, I drizzle a bit of extra-virgin olive oil, just enough to lightly coat the potatoes. I use my hands to mix the potatoes and integrate the seasoning and oil. Now they are ready to hit the oven.

The roasting temperature is where I veer off from most other recipes that generally call for a hot oven around 425F. I like to roast lower and slower, and then finish under the broiler to really crisp things up. I have found that by using lower heat, the potatoes cook more evenly and helps prevent sticking. The downside is that it takes a bit longer, usually around 1 hour. About four times throughout the cooking process I remove the sheet pan from the oven and use a spatula to stir them around. The potatoes are done when the insides are tender and the outside is crisp and browned. To finish the potatoes, fire up the broiler and place the sheet pan directly under the heat for 1-2 minutes; watch them carefully to prevent over-crisping (a.k.a. burning).

These roasted potatoes are delicious when served on their own, but for an indulgent little treat you can serve them alongside a creamy spread like blue cheese dressing. The picture below is a bit of a teaser for a blue cheese dressing recipe that will be posted on Friday - stay tuned!!

more roast potato recipes:

Smitten Kitchen: Mustard-Roasted Potatoes

Simply Recipes: Roasted New Potatoes with Onions & Truffle Oil

The Perfect Pantry: Crusty Roasted Potatoes

White on Rice Couple: Roasted Yukon Gold Potatoes or “Gold Coins”

Dear Boneless Chicken Breast,

I’m sorry. For the last couple of years I have been avoiding you, claiming a disdain for your simplicity and calling you flavorless. We had been friends for years and then one day I just dropped you. I thought I was moving onto better things, roasting whole chickens and braising chicken legs, but now I realize that I was wrong.

You are a wonderful, fast-cooking, lean protein that needs to be handled with a bit of care. Thinking back, I can’t believe the way I treated you, simply tossing you onto the grill without any thought to your needs. No wonder you tasted a bit bland.

I now know that all you ever wanted was a bit of T.L.C. Maybe a bit of a cheese stuffing to help prevent you from drying out? Or a quick and delicious sauce that accentuates your flavor? If you’ll take me back, I can honestly say that I’ve changed, and this time around I will treat you right.

Affectionately yours,

Sue

recipe notes:

• Adding a bit of stuffing to boneless chicken breasts boosts the flavor a little, and the stuffing options are endless. This time I used a bit of smoked mozzerella cheese, but in the past I’ve added mushrooms, sun-dried tomatoes, goat cheese - it’s a great time to get creative.
• There are two stuffing techniques; one way is to pound the chicken thin, add the stuffing to the top, and then roll it up (this looks great, especially for a dinner party). The second is my quick and easy “weeknight” way, slicing a pocket into the side of the chicken breast (same great taste, easier technique).
• I prefer to buy boneless chicken breasts that still have the skin on; it adds quite a bit of flavor, and is well worth a few extra calories.
• I ran across a version of this balsamic cream sauce while dining at the Black Sheep Bistro in Vergennes, VT. It’s easy to make and is a perfect compliment to chicken.
• I served this with a side of braised greens - they would also be a great stuffing option.

stuffed chicken breasts with balsamic cream sauce

(serves 4)

• 4 chicken breasts
• sea salt and fresh ground pepper
• 1 cup grated mozzarella
• 4 tablespoons olive oil (divided)
• 1/2 red onion, minced
• 3 tablespoons balsamic vinegar
• 1/4 cup chicken stock
• 3/4 cup heavy cream

Preheat the oven to 375.

Wash and trim the chicken breasts and use a paper towel to pat dry. Season with a generous pinch of sea salt and fresh ground pepper. Using a small knife, carefully slice a notch into the side of the chicken breast. Work slowly, moving the knife back and forth to expand the pocket. If you break through to the surface, don’t worry, it will still work out. Stuff the pocket with the grated mozzarella (or your chosen filling) and press around the open edge to help seal the pocket.

In a large oven-proof, heavy-bottomed skillet (cast-iron is ideal) heat 2 tablespoons of the olive oil and add the chicken skin-side down. Cook for about five minutes; you will see the chicken cook through by about half. Transfer the chicken to the oven (without flipping) and continue to cook until it is cooked through (internal temp of 165+), about 10 minutes.

While the chicken roasts in the oven, put together the sauce. In a small saucepan add 2 tablespoons of olive oil, the minced onion and a pinch of sea salt. Stir frequently and saute until the onion softens, about 3 minutes. Add the balsamic vinegar and saute for a minute, stirring to combine. Add the chicken stock and cream and bring to a simmer, allowing all of the ingredients to mingle. Remove from the heat and pour over cooked chicken breasts. Serve immediately and enjoy!

more stuffed chicken breast recipes from favorite food blogs:

Kalyn’s Kitchen: Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta

Simply Recipes: Stuffed Herb Chicken Boursin Cheese

Usually I try to eschew bold claims, but this time I am going to go ahead and put it out there - these are the best turkey meatballs I have ever made. I’ve been working on this recipe since last fall when I posted the turkey meatball sub recipe (I was trying to beat out Quizno’s for flavor), and while I still think that recipe is a keeper, this new one definitely takes first place.

So what’s the secret to top-notch turkey meatballs? Well, the key is to beat the tendency for ground turkey to dry out quickly by introducing an ingredient that will add a bit of fat and moisture. My go-to fat/flavor/moisture solution is usually a bit of bacon, but I thought that for many people looking to eat a bit lighter, tossing some bacon into the picture might not be the answer. Last fall I used a fresh pesto that worked well, but this time I added a bit of ricotta cheese and it worked even better.

Besides the ricotta, the other key to this recipe is this very light, bright, and spring-y pasta sauce. While I think the turkey meatballs would do well swimming in a marinara, this white wine-based sauce really lifts up the flavors, and the addition of the peas is a reminder that spring is on the way. I’ve also added braised kale to this dish for great results, but the snap of the peas won out.

recipe notes:

• The trick with adding the ricotta is to find the right balance to create a moist meatball that has some structure, and not a wet meatball that can’t hold itself together. So add the ricotta slowly and see how the meat mixture transforms; you may need more or less than I recommend.
• Keep the meatballs down to the size of a ping pong ball to prevent them from drying out.
• You’ll use one red onion for the whole recipe, so during prep you should mince the whole onion and then divide half for the meatballs and half for the sauce.
• You can throw the peas into the sauce right out of the freezer, but be careful to cook them long enough so they just warm through - if you overcook the peas, they will lose a bit of snap and their vibrant green color.
• A couple of fun twists on this recipe would be to add mushrooms or a dash of toasted breadcrumbs.
• *I think this would make a great turkey burger.

feelgood eats best turkey meatballs

(serves 4-6)

• dash of extra-virgin olive oil
• 1/2 red onion, minced
• sea salt and fresh ground pepper
• 4 garlic cloves, minced
• 1 lb ground turkey
• 1 large egg yolk
• 1/2 cup bread crumbs
• 1/4 cup ricotta cheese

Coat a large pan set over medium-high heat with the olive oil. Add the minced onions and a generous pinch of sea salt. Saute for 5 minutes, or until the onions soften and begin to color. Add the garlic and saute for 3 more minutes, stirring frequently to prevent the garlic from burning. Remove the pan from the heat and allow to cool.

In a large bowl add the ground turkey, a generous pinch of sea salt and fresh ground pepper, the egg yolk, the cooled onion and garlic mixture, and a little more than half of the bread crumbs. Get in there with your hands and combine the ingredients. Spoon in about half of the ricotta cheese and stir to combine (you want the meat mixture to be moist but not slippery). Adjust with more breadcrumbs or ricotta, depending on the consistency.

Gently shape the meat mixture into ping-pong sized balls and place them on a baking sheet lined with parchment paper. Turn the broiler onto high and broil the meatballs until they reach 165F in the center, turning them twice so they are browned on all sides. This should take about 10 minutes if you kept the meatballs small.

While the meatballs cook, throw together the sauce:

Light, Bright, & Springy Pasta Sauce

• 1lb whole-wheat linguine (or pasta of your choice)
• 2 tablespoons butter (divided)
• 1/2 red onion, minced
• 2 garlic cloves, minced
• sea salt
• 1/4 cup white wine
• juice of 1/2 lemon
• 4 tablespoons creme fraiche or marscapone
• 1 1/2 cups frozen peas
• 1/4 cup grated parmigiano-reggiano or grana padano cheese

Prepare the pasta as directed on the box (aka lots of boiling water and a big pinch of sea salt before the pasta goes in for a dip).

Heat 2 tablespoons of butter over medium-high heat. Add the onions and a generous pinch of sea salt, and saute for about 5 minutes until they soften and begin to color. Add the garlic and saute for another three minutes, stirring frequently to prevent them from burning. Add the white wine and cook for 5 minutes, until the wine reduces by about 1/3. Stir in the remaining butter, lemon juice, creme fraiche, and peas. Cook until the peas have just warmed through (don’t be afraid to taste-test).

Add about half of the cooked pasta into the sauce and stir to coat (add more pasta if needed - you want a nice balance between the sauce and pasta). Toss in the meatballs and stir so they are coated as well. Garnish with the grated Parmigiano-Reggiano and enjoy!

There hasn’t been too much action in the feelgood eats kitchen the last couple of weeks, but only because something new has been heating up across town. The beauty pictured above is my new restaurant, “Bluebird Tavern,” and it is slated to open this summer - after we give it a bit of a facelift.

As you can imagine, my to-do list is never ending, and I’d probably be curled up in a ball somewhere if I wasn’t surrounded by a wonderful group of  friends and family. Together we are creating a very special place, the kind of restaurant that I’ve dreamed about for a long time. The vision is to take traditional pub grub and elevate it a bit, using fresh, seasonal, and local ingredients. We’re hoping to create a convivial and dynamic neighborhood restaurant that is not only a great place to grab a bite to eat, but also is active in the local community, a throwback to the traditional tavern environment that was once the center of town life.

There will be a nice selection of feelgood eats recipes on the menu, including these wings, this dip, and a top-notch burger. Soon we’ll begin a chef search and I’m excited to bring a new perspective into the kitchen. Behind the bar we will be offering a wide variety of regional beers on tap, an eclectic wine selection, and an extensive small-batch soda menu.

I’m committed to keeping the feelgood eats community going strong, even when things get a bit crazy, and I think this site will only get better! I’ll be sticking to the recipes, restaurant reviews, and food news format, with maybe some Bluebird updates if there is an interest. If you’d like to check out more of what is going on with the Tavern, please zip over to the Bluebird Tavern website and subscribe to the newsletter.

I’ll leave you with one of my favorite picks from the renovation; it’s a shot of the new private function room that we’ve created out of what was previously unused space - check out the ceilings! Check back later this week for a new spring twist on a classic recipe!

Every Saturday morning I like to get up early (like 5 or 6am early), make a pot of coffee, snuggle up on the couch, and play a few Food Network shows that I recorded throughout the week. When it comes to Food Network programming, I’m a bit picky. I’ve got a few shows I enjoy and then a few that make me a bit crazy (sorry, Sandra). Right now my Saturday morning rotation consists of the Barefoot Contessa, Giada at Home, and Secrets of a Restaurant Chef.

Barefoot Contessa

I’m a Ina Garten fan, but I see how she can drive others a bit batty. Yes, there is a lot of talk about Jeffrey. Sure, it sometimes borders on pretentious. And once in a while, her “back to basic style” is very, very basic. However, overall, I think she offers fresh, classy and festive food that is a refreshing change from the minute-meal format that tends to dominate the network. Compared to other shows that close with zoomed in, composed shots, Ina’s always got a simple but lovely place setting, fresh cut flowers, and a great story to go along with her recipes. Even though she’s cooking from an estate in the Hamptons, the show just feels a bit more real and natural when compared to other Food Network offerings.

Giada at Home

Every time I chat with someone about Giada, some sort of comment and chuckle about low-cut tops seems to follow. It’s a shame that her outfits seem to dominate discussion since she makes some really great food. Like Ina, Giada’s got a fresh, simple style. She fuses together light Californian cooking with an Italian backdrop in a way that works really, really well. One of my favorite episodes pits her against her aunt while cooking “classic” Italian dishes, and Giada gets in trouble for most of the show. If you are looking for a quick and light Italian meal, zipping over to Giada’s recipes is always a good idea.

Secrets of a Restaurant Chef

This is a newish show on the network, hosted by Anne Burrell (of team Batali from Iron Chef America). I watch this show because the recipes are very, very good and I enjoy Chef Burrell’s style of cooking. She’s big on time-savers that don’t involve cracking open a can, and she shares great technique (a critical part of cooking that is often overlooked on other shows). Now, before you tune in, let me share that she’s definitely got some quirks, and I kind of cringe when she uses her strange monster voice. But if you can bare a few odd moments, the rest of the show is definitely worth the time.

I put these meatballs together using Chef Anne Burrell’s recipe and they were outstanding. This is no small feat because ever since I enjoyed the best meatballs ever at A16 in San Francisco I’ve become somewhat of a meatball snob. I’ve got A16’s official meatball recipe but I have yet to try it, mainly because it involves grinding your own meat and some meat-to-fat ratios that are a bit tough to put together with the ingredients I am able to pick up at the store. Not that I’m down on A16 for putting a more complicated recipe out there (it’s still on my to-do list), but I found Chef Burrell’s recipe to be a bit more accessible to quench a Saturday night meatball craving.

recipe notes:

• Chef Burrell uses the beef-veal-pork trifecta that I think is absolutely necessary in a classic meatball recipe.
• Cooking and then cooling the onions and garlic prior to adding them to the meat is critical, so don’t skip this step.
• I like to add a splash of milk or cream to my breadcrumbs; I don’t know where I picked this up (and I’m not sure it’s traditional) but I think it helps keep the meatballs moist.
• Use the same technique for shaping meatballs as you would for burgers (check out my better burger tips), most importantly a light hand when shaping.
• ***Instead of using a pan-frying method to brown the meatballs, I prefer to place them in a large casserole, drizzle olive oil all over and then place them under the broiler for five minutes (flipping them over halfway through). Most importantly, it’s easier to drop the meatballs off under the broiler than to babysit them on the stove-top. They also tend to stick less and hold their shape better. If you try this method, let me know what you think!
• For a change of pace, try serving meatballs over polenta. It’s a killer combination.
• Leftover meatballs demand a meatball-sub lunch, so plan ahead and pick up some grinder rolls when you shop for the meatball ingredients.

classic meatballs

zip over to the Food Network for Chef Anne Burrell’s Excellent Meatball Recipe.

more meatball recipes:

Eggs on Sunday: Meatballs and Spaghetti

Orangette: Turkey Meatballs with Golden Raisins and Pine Nuts

Simply Recipes: Meatballs with Green-Pepercorn Sauce

Smitten Kitchen: Escarole and Orzo Soup with Meatballs

A quick look at the upcoming events on my calendar revealed that I’ve got quite a few house guests visiting over the next few weekends. Another glance at my calendar and I realized that it was March - uh-oh. For those of you who have images of Vermont that includes rolling green hills, bright fall foliage, or blankets of glistening snow, visiting in March can be a very rude awakening. It’s muddy, icy, wet, and cold.

Now that I’ve worried Trish that our friends and family are going to be calling to cancel their plans because of my account of the dreary weather, I’ll share a trick that I’ve got up my sleeve to make sure that our guests wake-up happy: breakfast.

Having traveled all over the U.S. (including four cross-country drives), I feel confident in saying that Burlington, VT has to be one of the best breakfast cities in the states. Within about four blocks of my downtown digs I’ve got a bunch of great spots to start the day, with my vote for favorite going to Pennycluse (and take-out croissants at Mirabelle’s running a close second).

Of course, it’s nice to whip up a home-cooked meal, especially if your guests arrived on a late-night flight. A while back I posted a recipe for Monte-Cristo Sandwiches, inspired by an outstanding brunch at Prune (NYC). While the monte cristo is an outstanding morning indulgence, it can be a little difficult to create for a larger crowd. So I took a classic casserole, the french toast bake, added a bit of a twist and ended up with a super-easy, top-notch recipe that will make any guest feel at home.

recipe notes:

• Classic french toast is one of those recipes designed to use up bread that’s a bit past it’s prime (along with bruschetta, croutons, breadcrumbs, etc.). But for a special occasion I reallly think it is worth heading out and buying a nice loaf of brioche or challah - the texture can’t be beat.
• If you notice in my photo, this one got just a bit charred, so in the final broiling step keep a close eye on things!
• This is a great meal on it’s own, but a pairing of scrambled eggs and coffee sends it over the top.
• We’ve got a great time-saver here; you can put together this casserole the night before, place it in the refrigerator and bake it off first thing in the morning.

french toast bake

(serves 6-8)

• 1 loaf of challah or brioche
• 6 large eggs, beaten
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 pound sliced ham (from deli)
• 3 cups shredded cheddar cheese (or another favorite)
• 1-2 cups maple syrup
• 1/4 cup powdered (confectioners) sugar

Preheat the oven to 375F. Butter a large casserole dish.

Slice the bread into 1/4″-1/2″ slices. Whisk together the eggs, milk, vanilla, and cinnamon. Dip the bread slices in the batter and then place them in the bottom of the casserole dish in a single layer - you can scrunch and tear to get a nice layer without gaps.

Layer all of the ham over the slices and then cover with cheese. Dip the remaining bread slices in the batter and arrange on top of the ham and cheese to cover. Drizzle over about 1/4 cup maple syrup (reserving the rest for service).

Loosely cover the casserole with foil and bake for 55 minutes. To finish, place the casserole directly under the broiler and broil on high for 3 minutes - you just want it to crisp up a bit, so keep your eye on it! Place the confectioners sugar in a fine mesh sieve and then lightly tap the sieve over the casserole for a nice dusting of sugar on top. Serve immediately with maple syrup as garnish.

more french toast options:

Smitten Kitchen: Boozy Baked French Toast

101 Cookbooks: Gold Coast French Toast

Lately I have been having fun surfing the bulk food section at my local market, where they’ve got a nice variety of alternative grains, raw and roasted nuts, dried fruits, and spices. In my experience the bulk food section usually offers great deals, especially for items on sale, and a quick scan for deals can send you home with something new to cook - which, in my case, was a bag of bulgur.

My previous experience with bulgur has been limited to  a spoonful of tabbouleh scooped up at a salad bar, so I had to do a bit of research to figure out what to do with my new acquisition. My go-to source to handle basic ingredient questions and find accessible recipes is Mark Bittman’s How to Cook Everything and the title is no joke; just about every ingredient, cooking method, and basic recipe is listed and clearly explained. Here’s a snippet from Bittman’s bulgur entry:

Bulgur (or bulghur), a traditional grain of the Middle East, is not just cracked wheat; it is wheat which is first steamed, then hulled, then dried, and then cracked. The result is a quick-cooking grain that filled the historical need of conserving fuel and today provides convenience and great flavor. (Bittman How to Cook Everything)

Bittman continues his bulgur entry with a bit more information on the different grind sizes for bulgur, which range from the small grinds (sometimes labeled number 1) that don’t need to be cooked (only soaked), to larger grinds (number 2, 3) that must be cooked. He also shares a few recipes, including one for basic tabbouleh that was the basis for this recipe.

I worked with what I had in my fridge and pantry to create a bit of a spin off on traditional tabbouleh, one that is a bit more appropriate for winter months. I substituted in sun-dried tomatoes for fresh tomatoes, and added a heavy dose of sliced kalamata olives and a bunch of fresh feta. In the U.S. we tend to use parsley sparingly as a garnish, but while I was in Egypt I found parsley used as a main ingredient. So, I used a heavy-hand when I added the parsley and it really brightened the dish.

recipe notes:

• For the olives, I used a pitted Kalamata from the olive bar at the market. But with all the varieties out there, it would be fun to experiment - a higher quality canned variety would work as well, but I prefer to buy whole (pitted) olives rather than pre-sliced.
• I’ve been playing quite a bit with sun-dried tomatoes lately. It’s a great way to enjoy tomatoes out of season. I have used the sun-dried tomatoes right out of the jar and have also re-hydrated them (and to be honest, I can’t tell the difference).
• I have typically disliked feta cheese, but then I tried a batch made by Doe’s Leap Farm and it blew me away; so if you get a chance, try a small-batch feta.
• The sun-dried tomato, olive, parsley, and feta mixture is also great to use as a sandwich topping or integrate into a salad with spinach and a balsamic viaigrette. And it’s delicious on its own.
• For more bulgur recipes, check out the links at the bottom of this post!

bulgur with feta, olives, & sun-dried tomatoes

(serves 4-6)

• 3 cups water
• 1 cup medium-grind bulgur, rinsed
• 2 cups sun-dried tomatoes, chopped
• 2 cups pitted olives, sliced
• 2 cups feta, crumbled
• 1 shallot, minced
• 1 bunch parsley, stems removed, minced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• zest & juice of 1 lemon
• pinch of sea salt and fresh ground pepper

Bring the water up to a boil. Place the bulgur in a heat-proof bowl and cover with boiling water. Allow the bulgur to soak for thirty minutes, until the water is absorbed and the texture is pleasantly chewy.

In a large bowl combine the chopped sun-dried tomatoes, sliced olives, crumbled feta, shallot, and parsley. In a small bowl whisk together the olive oil, red wine vinegar, the zest and juice of the lemon, and a nice pinch of sea salt and crank of ground pepper.

When the bulgur has finished, drain any remaining water and pat dry. Place the cooked bulgur in a large bowl and add in the sun-dried tomato mixture, stirring well to combine. Pour over the dressing and stir so all of the ingredients are well coated. Taste,  adjust any seasonings and serve.

more bulgur recipes:

The Perfect Pantry: Bulgur Wheat

Kalyn’s Kitchen: Kalyn’s Tabbouleh with Almonds

The Wednesday Chef: Claudia Roden’s Bulgur Salad

Almost Turkish: Bulgur Kofte

Smitten Kitchen: Bulgur Salad with Chickpeas

Food & Wine: Bulgur & Fava Bean Soup

Gourmet: Bulgur Veggie Burgers

When I was at the market this morning I saw the first sign that spring is near: a big bunch of California asparagus. After a few months of nothing but root vegetables and hardy greens, the pleasant snap of asparagus had real appeal and they were almost tossed into my basket. However, I have this thing for waiting it out for local asparagus, and anything else seems a bit like cheating. Oh, and the $9 price tag on the bunch was also a helpful deterrent.

So, I trudged home in the ice and snow asparagus-less, feeling a bit down about the weather and hoping for warmer days. If there was a perfect pick-me-up to brighten my mood, this bstilla bil djaj, or chicken and onion pie, was it. It combines the classic cold-weather comfort of a chicken pot-pie with the enticing and bright flavors and aromas of Middle Eastern cooking. Where a chicken-pot pie will wrap you up tightly in a cozy wool blanket in front of a crackling fire, bstilla cranks the heat on high, turns the music up, and ignites a party.

According to Claudia Roden, my current go-to source for Middle Eastern cuisine, bstilla (or pastilla) is typically made with pigeon. Since pigeon is a bit difficult to source these days, chicken makes an excellent substitute and I can imagine quail or duck would also be delicious. In my mind the protein in the recipe is secondary to the development of flavor, a delicious balance of sweet and savory, with cumin, saffron, cayenne pepper, ginger, and a dash of confectioners sugar uniting to create a beautiful dish.

recipe notes:

• The list of ingredients in this recipe may be a bit daunting, but it’s really rather easy to put together; the key is to have everything ready (measured, etc.) before you begin.
• The traditional dough that is used for bstilla is called trid or warka, but filo (or phyllo) dough (which is widely available in the frozen food section) makes an acceptable substitute. If you haven’t worked with filo before, don’t be afraid. The key is to work quickly and to keep it covered under a slightly damp towel (here is a great video demo from BBC).

bstilla:

For the bstilla pictured I adapted a recipe from Claudia Roden’s Arabesque. A quick food blog search for bstilla resulted in two recipes that I actually prefer, so instead of posting a recipe here, I am sending you over to The Traveler’s Lunchbox and La Tartine Gourmand for excellent recipes and beautiful food photography.