Foodie-isms

Today, I am guest posting on a fabulous website called Foodie-isms.  Run by my friend Stephanie Holguin, the website covers all things culinary and believe me, when I tell you that she truly has her finger on the pulse of fun finds before they hit mainstream media.  She has a way of finding the latest and greatest, not only here in Washington, DC, but worldwide.

Stephanie truly has a passion for discovering great food, which has fueled her wanderlust for traveling the world. From formal cooking classes in France to a day in Busara’s kitchen and herb garden in Thailand, Stephanie has learned from the locals while eating her way through forty-two countries.

Check out her website (and my guest post).  You can follow her on twitter @foodieisms for your daily dose for fabulous finds and all things culinary.

 

{Guest Post} Bulgur Wheat Salad

My friend Stephanie, of Foodie-ism.com sent me this recipe to share with you! Stephanie is as creative and talented in the kitchen, as she is wonderful in person. Check out her website, Foodie-isms.com for the latest on all things culinary. Bulgur Wheat Salad

In order to achieve an ‘al dente’ texture, boiling water is poured over the grains and allowed to steep. Apply the marinade while the grains are still warm – which allows for more flavor absorption.

1 cup of bulgur 1 garlic 2 Tablespoon ginger, grated 1 teaspoon Tabasco 1 Tablespoon of Dijon 3 Tablespoons of balsamic vinegar 1 teaspoon of salt 1/2 teaspoon of pepper 1 cup grape seed oil 1 cucumber 2 shallots coriander parsley thyme Bresaola slices

optional: feta cheese roasted red peppers

Boil water and pour enough water to just cover the bulgur wheat. Cover the bowl and let steep for about 45 minutes.

Blend garlic, ginger, Tabasco sauce, mustard, vinegar, salt, pepper, and oil. Set aside.

Strain the water from the bulgar wheat and add chopped cucumber, shallots, herbs, and marinade. Refrigerate until ready to use.

To serve: Arrange Bresaola on a plate and add a cup of bulgar wheat salad.

Optional: Garnish with feta cheese and roasted red peppers (the ones preserved in olive oil).

Serves 4-6