Parsley, Week 1

According to some recently gifted cookbooks (Ada Boni; Marcella Hazan; the Silver Spoon), parsley appears to be about the only garnish that finishes a dish, for the Italians. So, parsley on scrambled eggs, in a bulgar salad, and on that veal dish from Ada Boni.

Bulgar Salad

This can be made in small or large batches. I just try to make sure that the colors are evenly distributed, meaning that the quantities of each ingredient are balanced with the others.

• Bulgar wheat: Rinse well with a fine mesh strainer until the water is pretty clear, then put in a bowl and barely cover with water until the liquid is absorbed, about 30 min. If it’s still al dente, add a little more liquid.
• Equal parts: diced, sauteed red onion (with a little salt); nuts; dried fruit (less fruit that nut); parsley, sans stems, chopped coarsely
• Dressing: emulsion of red wine vinegar and olive oil

At Last! Week 1

9 May 2014

• parlsey
• red mustard

The long, cold winter just wouldn’t give over to spring this year. Crops were late going in the ground and slow to grow, so I’m thankful for whatever J&A can coax into life. And so happy that I forgot to make a picture.