“Crop Circle Tabbouleh / Third Thursday”

“Crop Circle Tabbouleh”

Ingredients:

Gather the following: Fresh, Ripe, Local Peaches & Strawberries, Cilantro, Parsley, Mint, Spring Green Onions, Jalapeno & Sweet Red Bell Pepper, Wheat Berries Cooked, Balsamic Vinegar, Olive Oil, Honey, Herbs de Provence, Sea Salt & Black Pepper (Amounts really don’t matter just use whatever amounts you want of each based on your own personal palate.)

1. Chop finely Spring Onions, Parsley, Cilantro & Mint. The onions I used came from the Downtown Farmer’s Market and the mint from my garden.

                                                       2. Carefully peel ripe peaches & cut into a large dice.  I used a combination of Alabama and Georgia peaches                                                              that started showing up at our local Farmer’s Markets last week.

  


                                     3. Let cooked Wheat Berries cool completely. Finely chop a bit of Jalapeno pepper & Red Bell Pepper for garnish.Wash                                                   &  trim Strawberries, let drain. The small sweet berries in this salad came from a farm in Ridgetop, TN.

4. Choose a large round serving dish and place cooked wheat berries in the middle a bit “domed” spreading out to the edges.  Add each prepped ingredient in a circle around the domed center, creating a “crop” circle!

Cover loosely with plastic wrap & refrigerate until ready to serve. 

5. Mix a simple Vinaigrette using the olive oil, balsamic vinegar, honey, herbs de provence, sea salt & black pepper. I make quick vinaigrettes in small canning jars and shake to mix ingredients. Taste and adjust.

To Serve: Remove Crop Circle Tabbouleh from refrigerator anda drizzle Vinaigrette over all, add a large serving spoon.

The destination for my “Crop Circle Tabbouleh” ……………..

“Third Thursday May 2011 at Gigi’s Home”

Third Thursday’s Potluck was held this month at the home of Hat Maker and Gardener Extraordinaire Gigi Gaskins. Also hosted by Nancy Vienneau who invited some out-of-town guests who livened things up for us all.  Third Thursday’s are always much-anticipated by all of us who attend regularly and even more so as a bounty of  seasonal crops  are arriving daily, fresh from farmers all over our area here in Nashville.

Out-of-town guests, Kathi Speller and Lanette Mohr read about Third Thursdays in the current issue of Relish Magazine (check it out online at relish.com) & as they were both nearby on this particular Third Thursday they  joined our pot luck dinner party.

Image Gallery of the evening of food, conversation, laughter………..

                                                             

                 

                                                                                        

                                                                                  

Good food, new & familiar friends, a beautiful May evening.

Bon Apetit.

(My “Crop Circle Tabbouleh” was inspired by a recipe by Nigel Slater in his Tender, Vol II  cooking book. His recipe was for a Peach and Mint Tabbouleh.)

(The styling for”Crop Circle Tabbouleh” was inspired by an article I recently read on Crop Circles and by my good friend, Nancy Vienneau.)

A bit about Crop Circles from Wikipedia:

crop circle is a sizable pattern created by the flattening of a crop such as wheatbarleyryemaize, or rapeseed. Crop circles are also referred to as crop formations, because they are not always circular in shape. While the exact date crop circles began to appear is unknown, the documented cases have substantially increased from the 1970s to current times. 

Since the early 1990s the UK arts collective founded by artists Rod Dickinson and John Lundberg (and subsequently includes artists Wil Russell and Rob Irving), named the Circlemakers, have been creating some crop circles in the UK and around the world both as part of their art practice and for commercial clients.

Using local crops to make circles in food seemed a natural progression. Teresa B.

Snow Storm Sweets, Sweden & Slater

Inspiration can come from many places, both expected & unexpected. Much of my inspiration this winter in regards to food has come from  the unusually large number of snow storms we have had, the book “NOMA – Time and Place in Nordic Cuisine”, and the cooking books “Tender” by Britain’s food writer, Nigel Slater & February 14th!

” Snow Storm Desserts for Friends and Lovers”

“blackberry snow-granita”

…a very beautiful color, texture & taste

Recipe: In food processor mix together 1 pint of blackberries &  1 cup caster or powdered sugar. Pulse until well blended.  Scoop up one large bowl of freshly fallen snow. Pour blackberry-sugar mixture over snow and mix together until well blended. Mixture will be grainy looking. Eat immediately or store in freezer in air-tight container until ready to eat.

“very, very vanilla snow cream”

…a lovely creamy & softly grainy vanilla cream.

To Make: Whisk together in a large bowl 2 tbsp vanilla paste, 3/4 to 1 cup caster or powdered sugar &  1/2 cup cold whipping cream. Add bowl of fresh snow and quickly, but thoroughly,  mix together with a whisk or wooden spoon. Mixture should be a bit creamy. Taste & adjust flavorings. Eat immediately or pack mixture into a container with a tight lid and freeze until ready to eat.

To Serve: Plain or with a  chewy chocolate brownie & berries

The common thread between our Tennessee snow storms, the book on Nordic cuisine & Nigel Slater’s books “Tender” is that each one has given me some beautifully inspiring images & ideas about winter foods & cold beauty.

Image: “Snowman” from “NOMA – Time & Place in Nordic Cuisine”, Author Rene Redzpl, Phaidon Press

Image: “Parsnips” from “Tender/Volume 1”, Author Nigel Slater, Fourth Estate Press

Image: “Bowl Impression in Snow”, 2/10/11 Nashville, TN

Image: “Blueberries in Snow Bowl”, 2/10/11 Nashville, TN

Image: Stack of Candies, 2/4/11

… keep it simple, be sweet & stay cozy….