Cooking Magazines

I have always had a love of cooking magazines. I have been a loyal subscriber to Bon Appetite since the year I graduated from college, in 1979. Since then the number of magazines I subscribe to has varied but the three standards, year after year, have been Gourmet, Bon Appetite and Martha Stewart Living. I look forward to checking the mail box and gleefully perusing through my magazines each month looking for ideas and inspirations. Since I began this food blog I have paid close attention to the food styling, amazed at detail of the shots taken. Like pictures of models though, there is a lot of magic that goes on when food is photographed professionally. It is far more difficult to make most food look like the "food porn" that is exhibited on the glossy pages of the magazines.

I saw a picture of a salad in Everyday Food from Martha Stewart in the January 2009 edition that I thought looked beautiful and even better yet, sounded quite healthy. It incorporates the whole grain bulgur, which I have never tried as well as tasty goat cheese and tomatoes and some greens. Below is my rendition.

Bulgur Salad

(Adapted to serve 2)

2/3 cup medium grind bulgur (I found mine in the bulk section of a health food store)

coarse salt and ground pepper

2 cups grape tomatoes, halved

1 cup chopped fresh parsley

3 sprigs of green onion

2 Tbsp red wine vinegar ( I used 1 Tbsp red wine vinegar and 1 Tbsp balsamic vinegar)

1 Tbsp olive oil

2 ounces fresh goat cheese crumbled (I used an herbed goat cheese)

In a heatproof bowl soak bulgur with 1/2 tsp salt and 2 cups boiling water. Let soak for 30 minutes until grain is tender but slightly chewy.

Drain bulgur in a fine mesh sieve and squeeze out any liquid. Return to a bowl and add tomatoes, parsley, onion, cheese, oil and vinegar. Season to taste with salt and pepper, gently toss until well mixed. Chill before serving.

Baked Goat Cheese and a Salad

Not a very clever title today. I haven't done enough salads on my blog so I decided to include this one which was served for dinner this weekend along with Seafood Fettucini Alfredo. Though the salad tasted good, I was disappointed by the baked goat cheese. It just didn't get brown which I thought would happen. The failure I believe goes to the fact that I baked the cheese in a baking pan as opposed to the baking sheet called for in the recipe. It pays to follow instructions! All in all it was a nice salad and I would definitely make it again. (P.S. I know Gladys, yours wasn't plated as nicely as the one shown above!)
Mixed Greens Salad with Baked Parmesan Goat Cheese
1 5.5-ounce log creamy goat cheese (such as Montrachet), chilled

1 egg

1/4 cup all-purpose flour

1/4 cup panko bread crumbs

1/4 cup grated parmesan

1 1/2 teaspoons dried thyme

1/8 teaspoon cayenne pepper

4 teaspoons lemon juice

1/2 teaspoon salt

1/4 cup extra-virgin olive oil

1 medium shallot, thinly sliced

1/3 cup grape tomatoes, halved lengthwise

6 cups (4 ounces) mixed lettuces

Cut goat cheese log into 4 equal rounds. Place egg in a shallow bowl and beat lightly with a fork. Spread flour in a shallow medium bowl. In another shallow medium bowl, mix panko, parmesan, thyme and cayenne. Coat each cheese round completely with flour, then dip into egg, letting excess drip off, then coat well with panko/parmesan mixture. Place on a baking sheet, cover and refrigerate at least 30 minutes or up to 4 hours.

Whisk together lemon juice, salt and olive oil. Add shallots and tomatoes to dressing and set aside. (Dressing can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature before using.)
To bake goat cheese, arrange a rack at center position and preheat oven to 400 degrees. Bake cheese, uncovered, until heated through and coating is light golden brown, about 6 minutes. Watch carefully.

To serve, toss greens with enough dressing to coat lightly, and mound salad on 4 salad plates. Garnish each serving with a baked goat cheese round.

Makes 4 servings.