I had written this somewhat lengthy post about “taking stock” of my writing, whether this blog is what I intended it to be when I started, etc, but after reading it through several times, I couldn’t bring myself to hit “Publish”. Don’t get me wrong, it was a useful exercise for myself to write those ideas down, but at the end of the day it just felt uncomfortably navel-gazing.
However, suffice it to say that I evaluated what I’ve been writing about, what I want to be writing about, and my desire to try some new things in this space. So I hope you’ll stick around as I (try to) expand the scope of this blog to accomodate some new ideas that have been kicking around my head. Meanwhile, these are a few pics from my trip to Eastern Market with my friend Sarah last weekend.
The other day I was catching up a little on my blog reading, and came across something on a very well-known food blog that kind of blew me away. It was a recipe for a pepper salad, and was basically just red & yellow peppers, red onion, feta and cucumber. The kind of thing that I throw together without thinking twice; not the kind of dish I would deem “blog-worthy”. There was no cute story with it; just the recipe and a bit about how the author had stopped eating salads with lettuce. But there, underneath the post, were close to 150 comments saying how great it was, and how people were dropping everything to rush to the store to make this salad. I have to say, I was flabbergasted. Really?!?
Reading this person’s post, it jolted me back to the reality that many people (possibly even the majority?) who regularly read food blogs and watch the Food Network rarely cook! All those commenters that said stuff like “Wow, that looks so delicious”…? I would bet money that less than 5% of them go on to actually prepare the recipe. (I guess this isn’t so strange if you think about, for example, all the people who read fashion magazines but don’t dress fashionably.)
So what does this have to do with balela? (Huh? Remember that… the title of this post? Oh yeah…) Well, I made some a few weeks ago (or rather, my interpretation of it), and even took a couple photos, but never posted it because I didn’t think it was “fancy” enough or something. Clearly, I am out of touch with what the blog-reading public wants! I guess the moral of the story is that instead of trying to second-guess what people may want to read about, I should just post whatever I feel like?
Trader Joe’s sells balela in little plastic tubs, but the portion they sell amounts to about one whole serving, and it’s easy and much cheaper to make yourself. As I’ve mentioned before, I’m a big fan of making big batches of grain or legume-based salads to take in my lunch. They’re also good potluck fare- this one was for the Memorial Day BBQ I went to (the one with the grilled pizza). My version isn’t “authentic” balela in any way, as I added some extra veggies (peppers, cucumbers), but I like the extra crunch they add. The dressing is inspired by the dressing for fattoush and can be used in any salad where you want Middle Eastern flavors.
Mediterranean Chickpea Salad (aka Balela, my way) (printer-friendly version)
1 can chickpeas & 1 can black beans (or two cans chickpeas), drained & rinsed
1 pint grape or cherry tomatoes, halved or quartered
1/2 an English cucumber, peeled, seeds removed and diced
1/2 a small red onion, diced, or 3-5 scallions, thinly sliced
1/2 red or green bell pepper, diced
1 good handful flat-leaf parsley leaves, minced
Notes: I use grape tomatoes because they’re more reliable year-round, but if you have good-quality regular tomatoes, go ahead and use them. This salad is excellent with a bit of feta crumbled into it- I don’t believe it’s traditional, but it makes it a little more substantial and adds a welcome texture and richness to the austerity of raw vegetables. If you can’t be bothered with the za’atar and sumac, the salad will still be good without them- I threw them in because I happened to have some handy. And if you’re inclined to use a whole lemon, just sick with a 1:2 ratio of lemon to oil and up the seasonings a bit; if you have leftover dressing it’ll keep indefinitely in the fridge, and is great on green salad too.
Directions: Combine all of the vegetables in a large bowl. Smash the garlic clove with the flat side of a chef’s knife. Place in a small screw-top jar with the other dressing ingredients and shake well. Let the garlic clove marinate in the dressing for 5-10 minutes and then fish it out and discard. Pour the dressing over the salad and stir well to combine. Taste and adjust for salt and pepper, or for more oil or lemon juice according to your taste. (It will almost definitely need more salt, but I’d rather err on the side of you having to add some.) Let the salad sit for at least 15-20 minutes to let the vegetables marinate and release some of their juices. Taste again and add more salt or dressing if needed. If not serving immediately, wait until serving to add the parsley. For best flavor, serve at room temp or only slightly chilled.
It’s happened, I have finally broken down and joined the blogosphere…
I have been keeping a food journal for some time now, using it to keep track of new recipes attempted, special meals with friends, successes, failures and new ideas. I figured that by switching to a blog format, I could share with friends who may be interested in getting recipes of things I’ve cooked for them, sharing their own comments and ideas, and getting a good laugh out of my mishaps (which occur more often than you may think!). I also plan to share recommendations of cookbooks & food memoirs, restaurant experiences, meals with friends & family, and basically anything else food-related that pops up.
I hope to add photos soon if I can get the hang of that (and find a camera other than the one in my phone). The header photo is not mine, but I figured it sorta fits the theme because of the cafés… I will have to enlist Marvin to take a photo to use as a masthead that will make me look like a culinary rock star. He’s good like that.
I will likely be posting several entries in the next few days (hours?) to “catch up” on some ideas I’ve been wanting to write about, so stay tuned, and please feel free to leave your comments/ suggestions and share your own food ideas!