Another vegetarian post? Why yes, yes it is, although, there’s a little bit of salmon at the end. It’s more of an omnivorous post. So, I have never been a huge fan of tabouleh but I may have to rethink that position after making this dish. The vinaigrette is really good…like get a straw good. I also have never used buckwheat honey before and I was surprised to find it easily at Fred Meyer. Has everyone been buying buckwheat honey but me?
This is a Bobby Flay recipe. It’s kind of crazy how many of his recipes that I have been making lately. I even watched a little Throwdown last night. Why? Why?
Anyway, to go with this awesome salad, we had some grilled salmon with a spiced yogurt. Super good also. See the end of the post for the spiced yogurt recipe.
Bulgur Salad with Green Onion Vinaigrette
3/4 cup medium-grind bulgur
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1/2 English cucumber, diced
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint leaves
4 green onions, sliced, plus 1/2 cup chopped green onions
1/4 cup fresh lime juice
1 tbsp buckwheat honey
1/2 jalapeno chile, chopped
1/4 cup olive oil
1 tsp kosher . . . → Read More: Bulgur Salad with Green Onion Vinaigrette Plus Some Salmon
Ah, May’s Weekend Cookbook Challenge. I almost missed it too, as we just got back from the honeymoon on Tuesday night. I actually kind of doubted I was going to make this and get the post together by the due date. I surprised myself. And quickly, speaking of the honeymoon, we had a fabulous time. Vancouver Island is awesome. Especially Tofino. We love Tofino. I will start planning an anniversary trip back there soon — I’m not even kidding.
Anyway, WCC. The theme was TV Cooks and rather than picking a recipe based on TV Cook, I picked a recipe based on what I grabbed up at the grocery store (mostly vegetables). And the winner is….Wolfgang Puck! This recipe was on the show, “Wolfgang Puck’s Cooking Class” on the Food Network. This show is probably no longer on, as it’s actually about cooking.
So, I changed a few things (used less stock, omitted the yellow squash, added cheese to the pistou) but that is just my way. This is a really great, easy to make, vegetable soup. So, you know, go make some.
Provencal Vegetable Soup
4 tbsp olive oil
3 medium leeks, dark green parts trimmed and discarded, light green . . . → Read More: WCC 28: Provencal Vegetable Soup (Soupe au Pistou)
Quite honestly, I’ve lost track. This was yesterday, though, I do know that.
We drove to Butchart Gardens (about 20 minutes North of Victoria) and looked around. It was nice and all but at $25 a person, we were both a little underwhelmed. We also both came to the conclusion that the Tofino Botanical Garden, with its uncrowdedness, laidback feel, unexpected statuary and interesting things to discover, was a better time — yymv ymmv, of course. We’re glad we went to Butchart and all but probably wouldn’t spend the $50 (Canadian and American) to go again. I should edit this to add that if the American dollar’s value wasn’t so craptacular, this would probably be more reasonable of a fee.
Today is the last full day here. Tomorrow it’s the ferry back to Port Angeles and then Portland . . . → Read More: HPotD: Day ?
Pointe Restaurant, Wick Inn
Seared Pacific Halibut with Citrus Potato Purée, Endive, Fresh Orange, Almond Nage. Mmm! As was jwa’s Herb Baked Salmon with Smoked Salmon Ravioli, Warm Beet & Baby Vegetable Salad with Spring Carrot Sauce.
Checked out of the Wick Inn yesterday and made the (about) 5 hour drive back to Victoria. We are now in the “Red Room” at Isabellas. We both like this room better than the “Blue Room”. Much more unique and arty. Pictures tomorrow!
Today we’re going to the Royal British Columbia Museum and tonight we’re going to The Temple restaurant for dinner. Bring on . . . → Read More: HPotD: Day Nine
Inn at Tough City Sushi Bar, Tofino, BC
Yeah, we skipped HPotD #7. I got a cold the other day. Stuffy nose, watery eyes, the works. Spent the day in Errington/Parksville pretty miserable but I think I am getting better. I could almost taste the wonderful looking sushi we had for dinner.
Anyway, I think I am on the mend just in time for our dinner at the Pointe Restaurant tomorrow night at the Wick Inn. Oh and our room here is awesome. See flickr if you don’t . . . → Read More: HPotD: Day Eight