Sunday, April 15, 2007

Something New

Speaking of old favorites (as I've been writing about oft-repeated meals in the Understood-Hero household), I had the pleasure today to prepare a dinner that I am sure will become a regular feature on our supper table. This was particularly enjoyable, as I am recovering from a banana-bread catastrophe (the dreaded sticking in the pan). The bread still tasted delicious, but wasn't in any shape to be shared with friends as planned.

It was a nice weekend, all in all. Time to catch up with a number of our great Mytown friends, and I'm treasuring the ease of our visits all the more now that I know come August we'll be moving. Even though we are moving to SmallMountainTown in 3 1/2 months, we still must move from our current apartment. Our new landlord was nice enough to agree to rent to us for three months, for a slightly higher fee. It's really nice of him. Still, we move in two weeks only to move 12 weeks later. So it goes, as a wise man once said.

The meal I made tonight was after a bit of an indulgent weekend - lots of edible "treats." This very healthy meal was a welcome, light change. The textures are lovely. The fish recipe's from Everyday Food, but I've changed a few things . . . The cucumber salad recipe is my own.

Sole with Bulgur Pilaf
1 cup whole bulgur wheat
1/2 small red onion, finely chopped
2 T. butter, cut into small pieces
2 garlic cloves, minced
Salt and ground pepper
6-8 fillets skinless sole (or flounder)
Lemon wedges, to serve

Combine bulgur with 1 1/2 cups hot water. Soak for at least 30 minutes, preferably for 1 hour. Add a bit of salt, if you like. Preheat oven to 400 degrees. Combine soaked bulgur, 1/2 cup additional water, red onion, and garlic in a large baking dish. Sprinkle butter over the mixture (see picture). Season with salt and pepper.

Season each fillet with salt and pepper, roll up and place on top of bulgur. Season again with salt and pepper. Bake until bulgur is tender and fish is opaque, about 25-30 minutes. Garnish with lemon wedges.

Basic Cucumber Salad
1 kirby cucumber, peeled, seeded and diced
1/2 small red onion, finely chopped
Handful fresh dill, chopped
Dash ground cumin
1 T. white wine or rice vinegar
Salt and ground pepper
1/2 cup yogurt cheese (strained yogurt) or light sour cream (regular yogurt could be used, but results will be wetter and less a creamy texture)

Combine all ingredients in a medium bowl. Refrigerate and let flavors meld for at least 30 minutes (if not one hour) before serving.

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