Oct 15, 2009 1:37 pm US/Pacific
Tony Tantillo: Green Onions
Today's tip of the week is going to be with green onions. On the East coast they're called scallions, but for all intents and purposes, to me they're green onions.
You know what? These are great in so many different recipes, and they're used in many different recipes. As a matter of fact, chef's use green onions, onions (regular onions, bulb onions,) celery, and parsley, because they create an aroma that's hard to replace, but you need to select and store them right or otherwise the properties they have to enhance that recipe will be gone.
Let's talk about selection.
When you buy them you want to make sure they're nice and straight. The straighter they are, the fresher they are. When they start to curve like this that means they've been stored around for too long.
Don't be shy; don't just use the white part of the onions. Go all the way about 75% up because the higher up you go, there's different flavors. It actually changes the flavor and character as you go up, so use that in may different recipes.
When you bring them home, into the refrigerator right away, and here is something for you. Green onions have as much as, or more iron as any produce item; there may be a few produce items that have as much iron as a green onion.
So there you go; green onions, cook with them and select them right; they're delicious and they smell good too.
Tabbouleh
This classic tabbouleh is a somewhat wet Middle Eastern salad of parsley and bulgur with emphasis on the parsley. This version is fluffier and nuttier with less parsley and the addition of cucumbers.
Serves 8 - 10
2 cups bulgur wheat
1 to 1½ cups boiling water
1 cup thinly sliced green onions/scallions (white parts and 1 to 2 inches of the green parts)
1½ cups seeded, peeled, and diced cucumbers (3 Kirbys)
1½ cups diced tomato
½ cup chopped fresh mint
½ cup chopped fresh parsley
¼ cup fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
Large pinch cayenne pepper
1. Put bulgur in a large bowl, pour 1 cup boiling water over, and fluff with a large fork. Wait about 10 minutes and taste. If too firm, add more boiling water, ¼ cup at a time.
2. Meanwhile, prepare vegetable and herbs. Mix lemon juice, oil, salt, pepper, and cayenne pepper in a cup.
3. When bulgur is at the proper consistency, add all other ingredients and mix well.
4. Chill a few hours before serving.
Cooking Tip
In Middle Eastern grocery stores, bulgur is often sold in two or three different grinds. The finest grind is normally used for tabbouleh, but I prefer a grind slightly coarser. Experiment for yourself, or try making tabbouleh with other grains such as barley, rice, and couscous.
Jessica Simpson: Then & Now
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