Tag Archives: creamed bulgur

Best hits and what may come for the Gruel: Opinions wanted

31 Dec

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Happy happy! It is a new year. Yayza. In this delightful little post I am going to recap part of vacay, make a proposal, and then recap a few favorites on this lil’ blog of mine.

I went to St. Louis for Christmas. Whilst there, with my lovely fwife Eleanor I went to the MOST awesome of places, Blood and Sand. The MOST friendly of people work there. They can deduce exactly what you MOST want to drink, even if you do not know.

I drank the two MOST fantastical drinks, along with eating some MOST delightful truffled tater tots. One of the drinks had the MOST awesome of names: “Fast Cars, Danger, Fire and Knives”. It was so much the MOST of the most-ousitous of times. The drink consisted of Rittenhouse rye, brown sugar simple, Punt e Mes, lemon juice, allspice dram and rosé sparkling. If rye and apple pie had an alcoholic child, this would be it. I am contemplating if the different elements of the name stand for different ingredients of the drink, and if so, which. I intend to recreate this come heck or high water. Clearly high standards I have for 2014.

I want to get y’all’s opinion on something. What if I did little restaurant/bar/food reviews from time to time? I do like to get out of the house to dine, shockingly enough. Between trying new recipes for the Gruel and also for my Hello Giggles column The Book Cook, I am getting a bit stressed. And much as I love writing and food-oriented opportunities I want to keep my mind on the acting game and not get too distracted. I still would still do mostly recipes, and I have some exciting theme weeks like a “Carrot Caked” week planned, but I’d like to have the options. I’d like to try new things, maybe even recommend a wine or two from time to time. Could be fun. Why am I nervous about this? I feel like I am asking you to go on a date or something.

It’s my blog and I can do what I want, obviously, but I want to know if there are any major objections out there to the review thing. Ooh, I may not be asking you on a date but maybe I could even go on some blogger dates and tell you about them. There are some LA bloggers I’d like to meet. That would be fun for all. I think.

Okay, now a little bit of year end wrap-up. Because I can. I am going to link you up with some of your most favorite-est recipes. I’m basing popularity, or at least reader interest, on the stats of what was clicked on the most. I’d also like to round up some of MY favorite things, especially from the early days of the blog when my photography sucked even more and not many folks were reading. I could revisit the less viewed recipes and get some better shots of them. Maybe next week. The blog may be a bit more sporadic in January and February, so don’t freak out or anything. I’m still here.

Oddly enough, the recipe that got THE MOST hits this year was this one for a clear chocolate martini. Quite frankly I am a wee bit distressed by y’all’s standards. Is a clear chocolate martini really what you want? With a photo like this?:
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I am disturbed. But my hope was renewed when I saw the second most clicked upon recipe was for Mark Bittman’s Creamed Bulgur and entitled Bulgur Not Vulgar which of course means it was NOT a chaste entry. But delicious:
20131009-210958.jpgNext up was a Pumpkin Polenta Pizza I would deem to be worthy, taste-wise if not aesthetically, of a few more clicks:
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Next-most clicked upon this year, and the most clicked upon of all time is this pumpkin soup:
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It helps that the photo was pretty, I imagine. But I was proud of my recipe too.
The least popular recipe, at least as I write this, was from the long-ago waffle week. I waffled a bran cracker. Enough said.
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Bulgur not vulgar

9 Oct

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I have been soooo bloody busy. This week involves two shoots in addition to everything else. So as much as I want to throw more cocktails and cakes your way I also think that you deserve a little health. Health comes in the “creamed” flavor, didja know that?

Of course my “cream” involves almond milk but let us ignore that.
The leftovers of this health can be packed and molded and y’all know I love shaped food:

For even more health there is my mush, and deep, deep, philosophical thoughts on Goodnight Moon over at Hello Giggles.

I should ply you with health while I can. I fear that there may be a lot more beverages for you here now that I’m cooking/writing for two. For three counting my lover.

Speaking of lovers (What a segue! It even made sense.), this bulgur comes from my second lover. Well, third lover, counting Trent Reznor.

Because you know Mark Bittman can get bulgur with me any day of the week.

Bulgur not vulgar!

Vulgar is reserved for Trent.

Let’s just get creamy and get it over with. I promise to be chaste next week.

One last thought-leftovers can be packed an molded into shaped food forms. I love food with structure:

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Creamed Bulgur with chard adapted from Mark Bittman’s How to Cook Everything Vegetarian
Olive oil spray
1/3 cup chopped onion
Several cups of cleaned chopped Swiss Chard
1/2 cup bulgur
1/2 cup almond milk
1 cup vegetable stock
Salt
Freshly ground black pepper
Nutmeg
Heat a pot over medium, spray with olive oil and sauté onion until soft. Add chard, stir, and cook until wilted. Add bulgur, milk and broth. Stir, cover and turn heat to low for 10 minutes.
Turn the heat off for 15 minutes. Add salt, pepper and nutmeg to taste. Deeeeelish.