The Gouda Life

Let me start by saying, I am speaking to you all from a seat on the balcony tonight!

I know, I know, it’s only 14 in Ottawa, but colour me a season-pusher. I’m not in my shorts or anything. Or am I? (I’m not. I swear. Totally in jeans, a giant sweater and thinking about getting a scarf - but I’m outside!!). 

With the thrilling arrival of warmer weather in Ottawa,  that insatiable ache for slow braises and creamy sides has started to waver, and is slowly being replaced with cravings for fresh, light and colourful dishes. That’s how you know Spring is truly on it’s way. [Though, if we’re being honest here, I’d like to go on the record and state that I am SURE we’ll still be getting more snow. I hope I’m wrong.]

Feeling especially inspired by the beautiful, mild weather the other day (though not inspired enough to run out to the store), I raided the fridge and pantry in hopes of finding everything I needed to make a simple grain salad that was small on fat and high on flavour. 

The resulting bulgur salad was exactly what I was hoping for. Healthy, packed with colour and texture, and the perfect balance of sweet, tart and savoury. I ate it four days in a row for lunch and didn’t once get tired of it… which is a MEGA feat for those who know me. 

Bulgur is one of those power-horse grains. It’s a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, and ground into particles. It’s got a long shelf life, and is teeming with nutritional benefits; high in fibre and good carbs, rich in B vitamins, iron, phosphorous and manganese. Pair that with the well-known nutritional profiles of cranberries, almonds, and chickpeas and I’d say you’ve got yourself a little bowl of perfection. I suppose I’m biased, though. 

Bulgur & Chickpea Salad with Cranberries, Toasted Almonds + Cumin-Lime Vinaigrette

Though I’m a bulgur-backer, if it’s not your cup of tea you can substitute quinoa, brown rice or even some potted barley

Salad
2 cups water
1/2 tsp sea salt
1 cup Bulgur Wheat
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries
1/4 cup almond slivers,toasted

pinch salt and fresh ground pepper

Bring the 2 cups of water and salt to a boil and add the bulgur. Turn down to a simmer, cover and let cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it. 

 Toss all the salad ingredients in a big bowl until combined. 

In a small bowl, add the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed. 

I enjoyed it warm but it’s best after it sits in the fridge for an hour or two. 

I’m turning into an old man. Have you noticed? 

All I can seem to talk about lately is the weather. I want to talk about it all day long. And if I’m not talking about the weather, I’m talking about how I talk about the weather. I’m sure you’re tired of hearing about it by now, aren’t you? 

But guess what? It’s still hot as hell in Ottawa. And I’m still trying to find dishes that help cool me down without eating a freezer full of Popsicles. And I’ve got a great one for you today.

As I was flipping through the newest edition of Food & Drink, I came across a recipe that sounded almost as delicious as it ended up tasting. It’s simple, straightforward, fresh and tastes oh-so-decadent. And, in case you hadn’t already assumed, it’s easy. Almost as easy as this post. Which I do apologize for, but believe it or not, some nights I’m not nearly as brilliant and witty as I typically appear …. haw haw haw! (Ok, tell me that wasn’t even a little funny? No? Shoot.)

Parfaits are one of Mr GL’s favourite treats. Which is great considering they take 5 minutes to put together. Layers of whipped cream and fresh berries are easy and delicious enough, but when you add cream cheese and a citrus curd to the mix, it becomes something entirely different. The layers of flavour in this parfait are so fresh and clean. You can almost taste every ingredient separately before they combine in your mouth. To say they very least, it’s lovely. And also, it’s beautiful.

 

Strawberry-Mint Parfaits with Cheesecake Cream and Lime Curd
serves 4
adapted from Food & Drink

Because there are only two of us, we went the gluttonous route and piled the ingredients high into two glasses. But it actually does serve 4. Mais, nous sommes des cochons! 

If you don’t like lime, then you’re no friend of mine. No wait, I’m sorry. You can use lemon or grapefruit instead! 

6 cups fresh strawberries
2 tbsp sugar
handful fresh mint, chopped fine
1 package (250g) light cream cheese, room temperature
1/2 cup icing sugar
1 cup cold whipping cream
1 tsp vanilla
1-1 1/2 cups lime curd, recipe to follow
Zest of 1 lime 

Set 4 of the best looking strawberries aside. Hull and slice the rest of them. Place in a large bowl with sugar and chopped mint. Cover and refrigerate until ready to put parfaits together. 



Using a standing or handheld electric mixer whip the cream cheese and icing sugar until smooth in a large bowl. In another bowl, add the vanilla and heavy cream and whip until stiff peaks form. Fold the two creams together until smooth. Cover and place in the fridge for 30 minutes. 





When ready to assemble parfaits - get 4 parfait or wine glasses capable of holding 1 cup and set on clean surface. Carefully add a spoonful or two of berries, followed by a large dollop of cream and a spoonful of curd. Finish with another layer of berries, cream and another spoonful of curd. Garnish with a whole berry and a sprinkle of lime zest. 






Lime Curd

4 large limes
3 eggs
1/2 cup sugar
1/4 cup butter, softened

Finely zest one of the limes. Set aside. 



Juice the 4 limes into a small bowl. 

In a medium sauce pan, whisk eggs sugar and butter. Stir in juice and zest. Whisk constantly over low heat until mixture starts to thicken and turn lighter in colour. 15-18 minutes. Do not boil. 



Once thickened, pour through a mesh strainer into a glass bowl. Press plastic wrap right against the curd and let cool in fridge for 1 hour. 

Keep in fridge for one week or freeze and scoop as needed.