Monday, April 20, 2015

April 19, 2015 Breakfast Smoked Salmon, Red Onion and Goat cheese omelet Dinner- Grilled Rack of lamb and Eggplant with Chard and Couscous

April 19, 2015 Breakfast - Smoked Salmon, Red Onion and Goat cheese omelet  
                        Dinner- Grilled Rack of lamb and Eggplant with Chard and Couscous

Both Suzette and I are very busy; she with remodeling her Spa and Restaurant and me with writing a brief, so the time we share is limited and very dear and usually revolves around food.

She had about an hour this morning to fix breakfast and we decided to use some of the new gravad lax to make one of those deli favorites, a smoked salmon, red onion and cream cheese omelet but with the substitution of cranberry goat cheese instead of the cream cheese and the addition of capers,

the cranberry goat cheese
After the omelet was made we garnished it with slices of avocado some sweet mustard sauce I had made last week with mayonnaise, Dijon mustard and honey.

Suzette came home at 4:00 and helped Mario install the gate to the new area of the garden today and planted celeriac and a couple of herbs she bought yesterday.

I bought a 2+ lb. piece of lamb shoulder because it was cheap at $2.29/lb. and a parsnip last Saturday at Sprouts.  This Saturday night we opened the lamb shoulder package and discovered four or five ribs on one side of it, so Suzette butchered the ½ of the shoulder with the riblets away from the shoulder bone ½ and repacked and put the riblet 1/2 into the fridge.  I looked okay to me but a bit fatty, so I did not think it would be very tasty.  

Suzette cubed the remaining meat from the bone and I chopped carrots, potatoes, half of the celeriac, onions, and the parsnip and some garlic cloves and Suzette tossed the chopped vegetables in olive oil and she roasted about ½ of them in a 350˚ oven for 45 minutes covered and 15 minutes uncovered and put the lamb bone and cubed lamb into a pot with ½ of the vegetables and some oregano and chopped fresh sage and made a lamb stew that we ate with glasses of Perrin Family 2011 Côtes du Rhône Reserve, which is my new favorite red wine, since I discovered that Total wine sells it for $7.99.  

The Lamb Stew
I usually go every two to three weeks to buy wine and this time there was a 15% off coupon available so the final price was $6.79 per bottle (I used to buy the dame bottle at Trader Joe’s for $9.99).  It is a smooth, yet complex blend of southern Rhône grapes, but mostly syrah and Grenache with perhaps a bit of Mouvedre.  Perrin owns and makes Chateau Beaucastel, with the same types of grapes, which is one of the great wines of the world.  

There are lots of other wines made by Perrin.  The 2010 Chateau Beaucastel was rated 96 by Wine spectator and is one of their top 100 wines in the world.  The Reserve is the 4th or 5th rung down the ladder from the Chateau but at $7.00 versus $100 for Chateau Beaucastel, a great value.

I picked chard in the garden and some chives and a garlic plant and cleaned and chopped them up.  I also sliced the eggplant.  Suzette coated the eggplant with olive oil and grilled the eggplant slices with the lamb, while I made couscous with 1 Tbsp. of olive oil and 1 ½ Tbsp. of butter and then sautéed 1 cup of couscous for a minute and then added 1 ½ cups of water and the greens.  I cooked the couscous for a bout two minutes to develop steam and then turned the heat off.  I tasted the couscous and found that some had not gone into solution because it got stuck on top of the chard, so I stirred the couscous and moved the top down to the bottom and turned on the heat for a minute more. 

Suzette brought in the grilled slices of eggplant and ww sprinkled them with feta cheese and then covered them to keep them warm.  In another two or three minutes she brought in the lamb riblet and covered that with aluminum also, while I finished cooking and then letting the couscous cook without heat.

We poured glasses of the PPI Perrin Reserve and had a fabulous meal.  The lamb was layers of fat and meat but not stringy, like beef.  We simply cut the fat away from the meat and ate bites of eggplant, lamb and mint jelly and then bites of couscous and chard.

This was a wonderful meal for me because I discovered that one of our favorite cuts of meat, rack of lamb could be bought for $2.29/lb.  Also, I love the Perrin wines and will try others, although I may be permanently stuck on their Reserve for $7.00/bottle.

Bon Appétit

Tuesday, April 14, 2015

April 14, 2015  Lunch  Thai Orchid   Dinner   Meat Sous vide four ways, sautéed spinach and mushrooms, and Gratin Savoyard

I ate lunch with Nizar and Rahim at Thai Orchid.  They ordered the sautéed vegetables with tofu and brown rice.  They ae going to live forever.  I ordered Lo Mein noodles with chicken off the lunch menu ($6.95).  It was wonderful; Lo mein noodles stir fried with chicken, green onions, carrots, and bean sprouts.  Nizar and Rahim let me poach pieces of zucchini, bok choy, broccoli, carrots, onion, and water chestnut from the large platter of vegetables, so I had a lovely lunch.

I called Charlie around 4:00 and found out Susan was driving to Salt Lake City for her brother’s memorial service.  Charlie suggested that he bring four sous vide meat dishes over for us to try.

I had thawed a steak and Suzette and I had decided to eat steak and the PPI Gratin Savoyard (potatoes a gratin baked with beef stock instead of milk).  

I wanted a green vegetable, so I drove to Lowes and found a lovely bunch of fresh baby Spinach leaves for $1.49 and bought mixers that were on sale for $.79 for two liters.
I washed and spun the spinach and Suzette sliced five mushrooms and we sautéed them in the wok with olive oil and sherry.

Charlie had requested a good red for his dinner and Suzette said that meant cabernet sauvignon, so at about 6:30 p.m. I went to the cellar and found a bottle of Beaulieu Vineyards Signet Collection Central Coast 2006 Cabernet Sauvignon and opened it.  Charlie arrived around 7:00 with four plates of meat fresh off the grill, each contained three slices of meat:  one of brisket cooked with BBQ sauce, one with brisket cooked for three days with liquid smoke, one with some of the Rib eye steak we bought at Albertsons and the final one with some of the Rib eye steak we bought at Albertsons that had been aged by Suzette’s kitchen staff at the Greenhouse Bistro and bakery for 24 days.  Charlie had sous vided all the meat.

We each took a piece of each of the meats to try plus a healthy scoop of potatoes and Suzette and I took a scoop of the sautéed spinach and mushrooms.  Charlie eats very few vegetables.

This was a dinner that a Texan would love; beef four ways.  Suzette said it reminded her of Tucano’s Brazilian steak house.  We all agreed that the BBQ’d brisket was tender and delicious and that the Smoke flavored brisket was tough and had a strange chemical flavor.  As to for the rib eyes, we both preferred the one that was not aged because it was cooked to medium rare and was the more tender of the two.

Even though they were off the same slab of steaks at Albertsons, Charlie had prepared the one that was not aged.  When we gave Charlie the aged steak, he applied the same recipe to the one that was aged.  It seems  that the Greenhouse Bistro had put what appeared to be a salt and pepper rub on the steak before aging it that intensified the saltiness and pepper flavor to an unpleasant level for me.  Also, Charlie said that the grill flame had flared up on the aged beef and overcooked it to a greater degree of doneness/toughness.

All the meat had been cooked with the sous vide method.  The clear winner in my mind was the non-aged rib eye and the BBQ’d brisket was second.  What this teaches me is a very simple axiom, it is important to control all the aspects of preparation beginning with the original cut of meat until the final serving.  If others do things to the ingredients that you are not familiar with, their actions can alter the flavor in a way that you cannot predict and accommodate and the final result can go off the tracks and fail.  This was evident when the best piece of meat, an aged steak, cooked in an identical sous vide method as an un-aged steak from the same cow failed our taste test.

We all liked the wine, it was super smooth from spending 8 years in our cellar.  It did not express a lot of character, perhaps because it had been smoothed out over the years, but it also did not have any harshness or rough edges.  Suzette and I judged it the perfect wine for a dinner devoted to tasting the nuances of flavor differences in meats cooked in the same manner.  

The potatoes were stellar for the second night in a row, due in large measure to the use of Abondance Fermier cheese, instead of Raclette or Swiss.

Bon Appétit
April 13, 2015  Lunch  Spaghetti with Meat Sauce    Dinner  Bobby Flay Chicken with Gratin Savoyard and Steamed Broccoli

I ate the PPI Spaghetti and Meat Sauce we made last week for lunch.  I added about ¼ cup of water to the overly thick sauce to make a lovely thin sauce that coated the spaghetti nicely.

Yesterday Suzette said, “We need to use the cheese we bought in Santa Fe on Saturday.”

The cheese in question is Abondance that I bought with the specific purpose of using to make Gratin Savoyard.  It cost about $28.00 per lb. at Cheese Monger’s in  Santa Fe, which is 50% to 100% more than Raclette at Whole Foods, when they have it, which is the cheese I usually use.  But this new cheese is a A.O.C. cheese and I do not think the Raclette Whole Foods sells is an A.O.C. 

Here is some biographical information:
Tomme d'Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.
It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the gray layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days, so all the subtle aromas are realized.
Abondance can be eaten straight off, or added to salads or melted in Berthoud. A very special cheese, it pairs well with Malbec and Cabernet Sauvignon.
·         Made from unpasteurized cow's milk
·         Country of origin: France
·         Region: Haute-Savoie, Abondance
·         Family: Tomme
·         Type: semi-hard, artisan
·         Fat content: 48%
·         Texture: creamy, open and supple
·         Rind: natural
·         Colour: pale yellow
·         Flavour: acidic, buttery, fruity, sweet
·         Aroma: nutty
·         Vegetarian: no
·         Alternative spellings: Tomme d'Abondance

Here is some information on Raclette cheese:
Raclette /rəˈklɛt/ is both a semi-firm cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb). It is most commonly used for melting. It is also a Swiss dish based on heating the cheese and scraping off (racler) the melted part.
Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291,[1] as a particularly nutritious meal consumed by peasants in mountainous Switzerland and France (Savoy region). It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." Traditionally, the Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.
In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. Another popular option is to serve raclette with white wine, such as the traditional Savoy wine or Fendant, but Riesling and Pinot gris are also common. Local tradition cautions that other drinks – water for example – will cause the cheese to harden in the stomach, leading to indigestion

As you can see both cheeses are made in the Haute Savoie region of France and both are semi-firm and melt well, but the Abondance has a slightly nuttier and more fragrant flavor.

I had intended to make Gratin Savoyard but also had bought a lamb shoulder at Sprouts on Saturday, so this afternoon I called her and mentioned lamb stew with root vegetables and she said, “I am tired of lamb.”

I suggested other meats and we both agreed on chicken, so I took a package of chicken thighs from the fridge and went for a bike ride to Montano and back.

When I returned at 6:00 I started making the

Gratin Savoyard,

peel and slice 2 to 3 lb. of potatoes
cut a garlic clove in half and rub the inside of a ceramic baking dish with fresh garlic
slice the garlic clove into thin rounds.
Slice 3 Tbsp. of onion
Grate 1 cup of cheese (about 1/2 lb.)
1 tsp. of salt
1/8 pepper

I made 1 ½ cups of beef stock with 1 beef cube and boiling water; the recipe calls for 1 cup
I layered the garlic rubbed and buttered baking dish with one half of the potatoes and then sprinkled ½ of the salt and a couple of grinds of pepper on the potatoes and then laid ½ of the grated cheese on and four pads of butter (about 3 oz.).  I then repeated the first step but with 4 oz. of butter this time.  Then I poured the beef stock into the baking dish.  Suzette had arrived in the middle of my prep.  We decided not to heat the ceramic baking dish on the gas burner of the stove to heat the liquid.  Instead we cooked the dish in an oven preheated to 400˚and then reduced the heat to 350˚ and baked the Gratin for about an hour.  This produced a perfect dish; the butter was bubbling and the cheese had melted into the cooked potatoes.

Here are the Julia Child recipes:

Bobby Flay Chicken

We then turned our attention to the chicken.  Suzette said you simply rub the chicken with paprika, so I fetched the new bottle of paprika I bought at Sprouts while Suzette washed and dried the chicken thighs.  We then dusted the chicken with salt, pepper and paprika. And Suzette sautéed in an iron skillet in about 1/4 inch of heated canola oil for 8 to 10 minutes with a pan of hot water to weigh the chicken pieces down.  Then the skillet with the chicken is put into a 350˚ heated oven for 30 minutes.  I call this method of cooking chicken the Bobby Flay method because it is a method he used in one of his recipes.

I then de-flowered a head of broccoli and we steamed the flowerets when we thought the Gratin was about 8 minutes from being ready.

After the chicken was sautéing I went to the basement and fetched a bottle of Domaine Roger Luquet 2013 Clos de Condemine Mâcon-villages.  This is a new wine for me that I bought on the suggestion of a wine person at Total Wine on Friday for $11.89 after the 15% discount.  It is a monople, which means it is a combination of grapes from different properties so the use of the words Clos de Condemine is confusing because a clos typically is a stone wall around a vineyard.

This confusion was clarified when I went to the Roger Luquet website.  Here is the explanation:
» MÂCON-VILLAGES "Clos de Condemine"
The Clos de Condemine is located in the commune of Charnay-lés-Mâcon, roughly 3 kilometres from Mâcon. This splendid, gently sloping nine-hectare site lies between the old borough of Charnay and the TGV Station at Mâcon-Loché. Half of the area is allocated to Chardonnay vines. Cultivation here combines modernism, by using modern methods of vine work, and tradition, by manual harvesting.
Luquet's Clos de Condemine is a recent development. In fact, many years ago, Clos de Condemine was an entire estate with its own vineyards and its own wine. After the spread of the Phylloxera virus, the vines were attacked,
and then uprooted, giving place to other crops.
When taken on by Domaine Roger Luquet in January 1984, Clos de Condemine consisted of only 3200 sq. metres of vines. Planting began in March 1984 and continued until March 1987 to produce an area of 4.30 hectares. With three years of hard work and determination, we have been successful in recreating this vineyard.
It is on this siliceous (silica-rich) soil, very slightly undulating and exposed to the South-West, that the Chardonnay vineyard extends and gives you the Mâcon-Villages you know so well.
Today, some 35,000 bottles are produced every year and bottled at Domaine Roger Luquet.
Mâcon-Villages "Clos de Condemine", generously fruity and light, will accompany all your entrées. This is a wine that drinks well young, or you can keep it for 3 years.
So I understood the unusual naming and description on the label of this wine.  It is produced in an area that once was a clos, but then abandoned and now has been replanted inside and outside the area of the old clos.  So now it is a combination (monople) of grapes grown within what was the old clos and outside the old clos.  We both liked the wine.  It was a slightly oaky which gave it a more lively taste, yet had the smoothness and richness of a good white Burgundy chardonnay.  According to the salesperson it is exclusive to Total Wine and I noticed that is a Alfio Moriconi Selection, which may be an indication of exclusivity to total Wine.  If you want a really representative bottle of white Burgundy, you might want to try this one.

I had a few last sips of the Wellington Roussanne as dinner was roasting in the oven.  Then we poured the Mâcon-Villages and plated dinner.  The Gratin Savoyard potatoes were wonderful, buttery, creamy and slightly tangy.  The potatoes’ creamy tangy flavor complemented the slightly fruity tangy flavor of the wine.  We felt like we were dining in France.      

This meal is a reminder of how easy it is to make a couple of adjustments to one’s meal prep at a little greater expense (about $5.00 for the wine and $5.00 for the cheese) that make a huge difference in the outcome and raise the meal to fine dining status.

Bon Appétit 

Monday, April 13, 2015

April 12, 2015 Cedar Plank Grilled Teriyaki Marinated Salmon with Garlic Eggplant, steamed asparagus and Rice

April 12, 2015 Cedar Plank Grilled Teriyaki Marinated Salmon with Garlic Eggplant, steamed asparagus and Rice

We had salmon sandwiches for breakfast.

Today we both worked but I did go to Ranch Market later in the afternoon and bought Mexican limes ($.79/lb.), lettuce, an eggplant ($.69/each) and 4 avocados for $.99.

When I returned home I made rice and cut up an eggplant into 2 inch by 1/3 inch strips, plus chopped up 1/3 pasilla chili and four small cloves of fresh garlic for Garlic Eggplant.

Suzette did the honors on the grill and at the wok, although I helped stir fry the eggplant to cook it before Suzette added the sauce and added it to the eggplant to finish preparing the dish and I did some major surgery on the last of a bunch of asparagus and steamed it

the fire must have gotten too hot and charred the teriyaki sauce on the salmon

We drank a bottle of Pine Ridge Chenin Blanc + Viognier from California ($11.99 at Jubilation).  I was surprised how light and dry it was.  I was expecting a heavier, sweeter wine. 

Bon Appétit

Saturday, April 11, 2015

April 8, 2015 Dinner at the Palmer’s Sous Vide Lamb chops with salad, asparagus, and three kinds of potatoes

April 8, 2015 Dinner at the Palmer’s   Sous Vide Lamb chops with salad, asparagus, and three kinds of potatoes

I forgot to take my key with me when I went to Santa Fe and locked myself out of the house, so I walked down to the Palmers.  Susan was gracious and offered me some duck paté (Whole Foods) and Boursin with red wine and toasted French bread so I stayed and waited for Suzette to arrive from Santa Rosa.  Susan soon asked if we wanted to join them for dinner and I said, "Yes".

They had PPI Sous Vide lamb chops and Susan made a nice salad and steamed some asparagus and made potatoes three different ways.  She boiled and sautéed slices of red potato, roasted whole butter potatoes and boiled butter potatoes.  Although the roasted potatoes were a bit over cooked and doughy, I loved the sautéed red potatoes and the boiled butter potatoes, which were small and reminded me of eating new potatoes when I lived in Sweden for a year.

The sous vide lamb chops were delicious.  Charlie put garlic salt, salt and pepper on them and grilled them on the grill before serving them to add a charred flavor.  Charlie’s ability to prepare sous vide dishes with good flavor is rapidly improving.  At dinner Suzette described additional dishes the kitchen staff at the Greenhouse Bistro have developed for sous vide preparation, like combining a salmon filet with tarragon, a slice of lemon and butter.

At dinner Charlie proposed an experiment.   We had gone in halves on a side of rib eye steaks recently.  Charlie had sous vided his steaks and froze them soon after we bought them. I instead asked Suzette to age them on Himalayan rock salt for 20 days.   Recently Suzette brought the aged steaks home.  After aging the steaks, the kitchen staff at the Greenhouse Bistro and Bakery, put each steak into a cryovac bag and froze it.   So the next day I took one of the frozen aged steaks to Charlie.  His experiment is to sous vide the aged steak and then grill it and the un-aged sous vide steak a bit to give them a bit more flavor and then we will do a blind side by side tasting of the two sous vide steaks to see which one we like the best.       

Susan and Charlie do not drink wine but Susan always buys good wine at Costco for their dinner guests.  Tonight was no exception, Susan first served a bottle of Spanish Rioja Eguia Reserva Tempranillo and then a bottle of Bourgogne pinot noir red.

We loved dinner and not having to cook.

Bon Appétit 

April 11, 2015 Lunch Bun Cha Gio at Vietnam 2000 Dinner Stir Fried Bulgur with lamb and broccoli

April 11, 2015 Lunch  Bun Cha Gio at Vietnam 2000  Dinner Stir Fried Bulgur with lamb and broccoli

I ate my usual Bun Cha Gio at Vietnam 2000 for lunch today.  I also went to Sprouts to shop after lunch as usual.  Today I bought a 2 lb. piece of fresh Atlantic raised salmon ($5.99/lb.), and bought a 2 lb. piece of lamb shoulder that I intend to cook in a stew with root vegetables, including carrots, beets and turnips from our garden and a parsnip I bought at Sprouts today.  I also bought broccoli crowns ($.99/lb.), cluster tomatoes ($.98/lb.), a cucumber for $.48, an eggplant for $1.25, and the deal of the day, 4 ears of fresh corn for $1.00.  I also bought medium firm tofu and two liter bottles of Spanish Extra Virgin Olive Oil ($7.99/liter).

When I returned home I made teriyaki sauce and marinated the salmon filet.

Teriyaki Sauce

7 Tbsp. of saki
7 Tbsp. of aji mirin
7 Tbsp. of premium dark soy
I Tbsp. of sugar

Heat the ingredients until the sugar goes into solution.   The sauce is ready to use as soon as it cools a bit.

After putting the salmon in a freezer bag with the marinade into the fridge, I rode to Rio Bravo and when I returned Suzette was home.  She was hungry, so we decided to make a single dish dinner by combining the PPI lamb with the PPI Bulgur and adding a head of Broccoli flowerets.  We cooked the broccoli in a covered pyrex bread baking dish with a bit of water for a couple of minutes. Then I sliced the larger flowerets in half and we added them to the bulgur and lamb and heated the whole affair for a couple of minutes and wer ready to eat. 

We drank beer with dinner.

We then watched a wonderful movie I happened to see on cable the other night, “The Chosen One” written and starring Rob Schneider and Steve Buscemi.   It has that Groundhog Day zen-like feel to it.  Anyone/everyone can be the chosen one, no matter how much trouble they experience in their life.

Bon Appétit     

April 9, 2015 Lunch 2nd Street Brewery and Dinner Marrakesh Vegetables with Roasted Lamb on Bulgur wheat

April 9, 2015 Lunch  2nd Street Brewery and  Dinner  Marrakesh Vegetables with Roasted Lamb on Bulgur wheat

We had to go to a hearing in Santa Fe today.   After the hearing ended I asked Bill and Sally if they would wait for me for a moment so I could see a Karl Benjamin painting at David Richard Gallery.  

Before I ran into the gallery, I said, “If you want to eat in Santa Fe, you pick the place.”

When I returned to the car, they both said they had decided on 2d Street Brewery.  So Bill drove around the corner of Guadalupe onto Peralta and turned into the street at the back side of David Richard Gallery and we parked in the Gallery’s spot in the parking lot across from the 2d St. Brewery.  I ran into the gallery and was given a 2 hour pass to park in their space and joined Bill and Sally in the restaurant. 

            Bill ordered a Cesar salad and Sally ordered a lunch special of a cheese sandwich and a cup of mushroom soup.  I ordered a Chicken Schnitzel plate that contained a battered and fried chicken breast laid on a mound of mashed potatoes with steamed and sautéed string beans and carrots on the side ($12.00).  Bills’ salad had real anchovies but also was garnished with a disgusting prepared salad dressing and no croutons or shaved Parmesan cheese.  Bill rejected it and ordered an order of French fries.  My lunch was adequate and served with a thick gravy made with mushrooms that was very nice, so I ordered two additional cups of the gravy to slather on the potatoes and enjoyed my lunch.  

The plainness of my meal reminded me of the Business man’s lunches served everywhere in the 60’s and 70’s for $1.25 to $1.50: a meat, a starch, and a vegetable, plus a roll and dessert and salad.  This lunch was ten times more expensive for less food; alas.

Suzette and I have been working really hard lately, so I have assumed the duty of cooking dinner.  My choice tonight was to utilize PPIs to make a one dish dinner.  Tonight was no exception but it turned out really well.  I cut up some PPI roasted lamb from last Friday night and heated it in the last of the Marrakesh Vegetable stew and made Bulgur Wheat.

Bulgur Wheat.

1 cup of No. 4 Bulgur

1 1/2 cups of boiling water 

1 Tbsp. of olive oil and 1 1/2 Tbsp. of buttetr

1/3 cup raisins

1/2 of a pasilla chili chopped 

2 Tbsp.s of sliced almonds

1/4 cup of diced onion. 

I saute the onion and Pasilla chili and then the bulgur in heated olive oil and butter until it starts to take on a golden color.

Then I add a large handful of raisins and the 1 1/2 cup of boiling water  and cook at the lowest heat for 30 minutes just like rice. 

We had a lovely dish of lamb in Marrakesh vegetables over bulgur. 

We put PPI tzatziki on the dish and I added a dab of Harissa, which added some more flavor.

I drank a mojito with lots of chopped fresh mint and Suzette drank a scotch with dinner.  

Bon Appétit