Kitchen Concoctions

on a mission to help people gain confidence in the kitchen





  • About Me
    • About Me
    • Featured Work
    • Work With Me
    • Contact
    • FAQ
    • Classes
    • Privacy Policy and Disclosures
  • Recipe Index
  • Crafty Concoctions
    • Crafty Concoctions
    • Party Planning & Entertaining
    • DIY Beauty Treatments
    • Gifts/Gift Baskets
    • Kids Crafty Concoctions
  • Holiday
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Fit Kitchen
    • Fit Kitchen
    • Fitness
    • Healthy Eats
  • Kitchen Adventures
    • Travel
    • Austin, Texas
    • Texas
    • Restaurant Reviews
    • Foodie Field Trip
    • Date Night
  • Dishin’ It Up
    • Dishin’ It Up
    • Kickin’ the Bucket
    • Bites with Bloggers

Cook, Eat, and Tweet: An Edible Mosaic

January 22, 2013

If you follow Kitchen Concoctions along on Twitter (and of course I think you should!), you might have ‘seen’ a little more of me two Saturdays ago when I participated in a live Cook, Eat, and Tweet. This event was part of the cookbook tour I have been participating in since December for the new cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, by fellow blogger and cookbook author, Faith Gorsky.

During this this live Twitter event the five other bloggers participating in the cookbook tour and I, as well as Faith and anyone else who wanted to ‘cook and tweet’ along; all simultaneously cooked Lentil and Bulgur Pilaf with Caramelized Onion (recipe below) from Faith’s cookbook.

This was such a fun event! It was neat hearing and seeing (through Twitter pics and Instagram) everyone’s progress as we all cooked the same dish. This event was interesting on another level as each of the bloggers, not to mention Faith, all provided great tips and cooking advice along the way!

Here are a few of my favorite Tweets, tips and comments from this event (as well as some of the Instagram photos I snapped along the way):

“Our fab #AnEdibleMosaic Cookbook Tour panel: @KitConcoctions @KitchAdventures @TheSpicedLife @marocmama @Bibberche @SavorySimple Follow ’em!” ~ Casey Benedict‏: Kitchen Play 

“Cooking, tweeting, taking pics and reading recipe directions… all at the same time: #SkillsINeverKnewIHad” ~Kitchen Concoctions

“Tip: if you add a pinch of salt to caramelizing onions they release water & caramelize faster.” ~ Jennifer Farley: Savory Simple 

“If you don’t have cardamom pods, use 1 pinch ground cardamom in place of each 1 cracked pod.” ~ Faith Gorsky Safarini‏: An Edible Mosaic

“What other ways do recommend preparing bulgur? The only other way I have tried it was in a veggie burger.” ~Kitchen Concoctions

“It’s a perfect base for just about any salad. Topped w/ roasted veggies + fish, curry, or in tabbouleh.” ~ Faith Gorsky Safarini‏: An Edible Mosaic

“Note to self: don’t walk away from pan with butter or you’ll burn it and have to start over #oops” ~ Stephanie Nuccitelli: 52 Kitchen Adventures 

Even though cooking and tweeting at the same time was a challenge, it was great fun and I hope to do it again soon! 

In case you missed all the fun, you can still create this simple yet filling vegetarian meal; not to mention other great recipes from An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

Be sure and check out other bloggers who participated in this event:

The Spiced Life
52 Kitchen Adventures
Bibberche

Lentil and Bulgur Pilaf with Caramelized Onion 
Printable Version 
Prep Time: 10 minutes Cook Time: 50 minutes Wait Time: 10 minutes Serves: 4-6

1 ¹/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained) 

6 cups (1.5 liters) water
2 tablespoons olive oil
2 tablespoons butter
2 large onions, quartered and thinly sliced
1 bay leaf
2 pods cardamom, cracked open
2 cloves
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 ½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 cup (185 g) coarse-ground bulgur wheat
1½ cups (300 ml) boiling water
Plain yogurt (optional, for serving)

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immersed; strain.

While the lentils cook, heat the oil and the butter in a large skillet over moderately-high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.

Put half a kettle of water on to boil. Transfer the sautéed onion (not the caramelized onion) to a medium saucepan. Add the bay leaf, cardamom, clove, cumin, cinnamon, salt, and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.

Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper, and olive oil if desired.

Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if using.

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related


Filed Under: Blogging Events, Main Dish- Vegetarian, Side Dish- Pasta/Rice/Grain, Uncategorized

« Chunky Monkey Baked Oatmeal Muffins
“Bites with Bloggers” – “Dishin’ It Up!” with Food Fetish »

Comments

  1. Laura says

    February 3, 2013 at 8:11 pm

    This was so much fun! And now I am craving mujadarra again!


Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by the rich southern flavors and Texas grown ingredients I grew up with.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

read more...
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never miss a post!

Subscribe via email!

Blog Archives

©Kitchen Concoctions 2009-2020. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!

Site Design By designer blogs