Have you ever had an
unexpected gift land on your lap? It
could have been a tangible or non-tangible gift.
Regardless, it brings you joy, happiness and a puts a huge smile on your
face. Several months ago, I received an
email from the publishing company – Penguin Random House asking if I would like
to review a new cookbook “What Katie Ate on the Weekend” from Katie Quinn
Davies. The first thing I thought, this
is a gift.
recipes. I live for my weekends, so why
not add a new cookbook with some new divine recipes to my repertoire of weekend treats. Katie is a
and now resides in
and lifestyle themes. In addition, she
is a cookbook author, recipe developer and writer. Her style is rustic,
authentic and extremely visual with a twist of whimsy. I am impressed that she is now a second time
author and I only see an upward trend for this extremely talented gal.
When the book arrived at my office, I could hardly stand
waiting to open it and browse through the stunning images and mouthwatering
recipes. It was certainly a challenge to narrow
down my selection for my blog post. I
was intrigued with her many recipes and especially for “Mandarin, Pistachio and Poppy-Seed Muffins”,
“Roast Pork with Cider and Maple Syrup”, “Apple and Blackberry Hazelnut Crumble
Squares” and the “Chorizo
and Tomato Tart”.
However, I kept returning to the “Bulgur and Herbs with Semi-Dried
Tomatoes”. I was amazed with
the process of drying the tomatoes and knew the natural sweetness of the tomato
would simply explode in your mouth and make the dish simply supreme. I was correct in my assessment. I have to admit, that I added my own twist to
the recipe by tossing the dish in straightforward vinaigrette that elevated the
flavors by adding a layer of taste essence to the dish.
6 Plum Tomatoes, Quartered
Sea Salt and Freshly Ground Pepper
1 Cup Course Bulgur
½ Cup Pumpkin Seeds
¾ Cup Blanched Slivered Almonds
1 Cup Mint, finely Chopped
1 Cup Basil, finely Chopped
Preheat oven to 300 degrees and line a baking sheet with parchment
paper. Place the tomatoes on the sheet and
drizzle with a bit of olive oil. Season
with salt and pepper. Roast for 2 hours
or until semi-dried and just starting to brown around the edges.
Place the bulgur in a bowl and our in 2 ½ cups of cold
water. Set aside for one hour, then
drain, rinse and squeeze out any excess water.
Set aside until needed.
Scatter the pumpkin seeds and slivered blanch almonds on
another baking sheet, then place in the oven with the tomatoes and bake for 12
minutes or until lightly toasted. Remove
and set aside to cool.
In a bowl, add the prepared bulgur, herbs, pumpkin seeds,
almonds and toss with the vinaigrette. (Recipe below) Place on a serving platter and garnish with
the semi-dried tomatoes on top. Sprinkle
a bit more mint and basil on top if desired.
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
1 Teaspoon Salt
¾ Teaspoon Garlic Powder
Add all of the above ingredients to a large mason jar and
shake well. Set aside until ready to toss with the other ingredients.
Reprinted by arrangement with Avery Books, a member of
Penguin Group (USA) LLC, A Penguin Random House Company. Copyright ©Katie
Quinn Davies, 2015.