This and That August 2007

Holly Go Lightly
There's no shortage of glossy cookbooks authored by chefs and celebrities, which is a bit confounding as most of us are struggling not only with getting dinner on the table but with our weight. What isn’t confounding is Holly Clegg's Trim and Terrific Diabetic Cooking (American Diabetes Association, 2007). It contains more than 200 recipes that can be on the table in less than 30 minutes. Fat, calories, carbohydrates and diabetic exchanges are provided for each recipe, making it perfect for today's frazzled, time-crunched, aging boomers and their kids, both of whom have record high diabetes rates. Get Holly's recipe for Mediterranean Layered Spread at relishmag.com/holly

Bulgur
If you’ve eaten tabbouleh, you've had this Middle Eastern grain. Bulgur is wheat kernels that have been steamed, dried and crushed. It's perfect for summer salads as it needs only a quick 15- to 30-minute soak in hot water—no cooking. It’s also one of the best sources of fiber at 7g per 1/4 cup. It comes in coarse, medium and fine grinds. We like the whole grain bulgur by Bob's Red Mill, as it's extra chewy. Use the coarse grind or whole grain for our Tabbouleh Salad on page 9.

The Golden Rule
Never heat your extra virgin olive oil as heat destroys the fruity flavor. For cooking, use the less expensive pure olive oil or light olive oil, but for salads and pestos, bring out the extra virgin, made from the first pressing of the olives. The color of olive oil reflects the olives it was made from and doesn’t signify flavor or calories. In fact, light olive oil is just lighter in color and flavor, not calories or fat.

Check Your Local Listings
Part travelogue, part culinary adventure and part farming lesson, the PBS series Chefs A’Field: Kids on the Farm features top chefs and their kids who visit farms, fisheries and orchards to learn how food is grown and harvested. Go to relishmag.com/chefsafield for information on how to purchase a DVD set and series cookbook.

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