ANA SORTUN: Chef and Owner OLEANA Chef Ana holds a degree from La Varenne Ecole de Cuisine in Paris. Originally from Seattle, she has been a part of Boston's culinary scene since 1990. After opening Moncef Medebs' Aigo Bistro in Concord, Massachusetts, she brought her innovative Mediterranean food to 8 Holyoke in Harvard Square. Making Cambridge her home a year later, she took over the kitchen at Casablanca where she brought dining to a drinking destination and was recognized nationally. In January 2001, Sortun opened her own Restaurant, Oleana and was nominated for "Best New Restaurant in America" by the James Beard Foundation. Known for unique Arabic-Mediterranean food, Oleana has received much local & national praise, including "Best Pastry Chef" and "Best Al Fresco Dining" by Boston Magazine. This spring, Ana is celebrating a nomination for "Best Chef/ Northeast" by the James Beard Foundation! ITALIAN WEDDING SOUP Ingredients: 2 T olive oil 1 onion, finely chopped 1 celery rib, finely chopped 1 carrot, finely chopped 3 cloves of garlic, finely chopped 8 cups good chicken broth 1 head of escarole, washed and roughly chopped juice of 1/2 lemon salt & pepper to taste 8 oz ground chicken or pork 1 whole egg + 1 whole yolk 1/2 cup breadcrumbs zest of 1 lemon 1 tsp Dijon mustard 1/4 tsp fresh grated nutmeg salt & pepper to taste   2 cups cooked Grano 1 T chopped fresh parsley a little parmesan cheese to serve a little good olive oil to serve   Yield 8 cups Directions: In a large soup pot, soften onion, carrot and celery in oil for on low heat, about 5-6 minutes. Add garlic, escarole, chicken broth and a little salt and pepper. Simmer for about 20 minutes until all vegetables are soft. Add lemon juice and season again with salt and pepper. Stir in grano and keep on a low simmer. In a small bowl combine the chicken, egg, breadcrumb, mustard & nutmeg. Add a ½ tsp fresh grated pepper and about a tsp of salt. Test a little bit by cooking in a fry pan to adjust salt and pepper to taste. Form chicken mixture into tiny ½ inch-inch meatballs and roll in a little flour. Drop into simmering soup and cook until they start to float to the top. Add parsley. Serve immediately drizzled with good olive oil and a little Parmesan cheese. To cook Grano Rinse Grano first Cook in 4 times the amount of water. For instance, 3 cups of grano, 12 cups of water. Bring water to a boil and add Grano. Simmer for 5 minutes and turn off heat. Cover with a lid and let "soak" for 45 minutes. Drain. Bring water back to a boil and add grano. Cook for 30 minutes until tender. Season well with salt and let sit for 5 minutes to absorb the salt. Drain. BULGUR PILAF Bulgur wheat with toasted pasta, onions & brown butter Ingredients: 12 oz coarse bulgur 2 T brown butter 1 onion, finely chopped 5 cups of chicken broth or water salt & freshly ground black pepper 2 coils or nests of angel hair pasta, crushed into 1/4 inch small pieces (optional)     Serves 6   Directions: Place pasta on a baking sheet and bake in the oven at 350 degrees until caramel brown. Brown 1 cube of butter by placing it into a small heavy saucepot and cooking it until it browns. Simmer until it starts to foam and then turn brown. About 4 minutes? It should smell like hazelnuts. Strain thru a fine strainer and set aside. Wash the bulgur and drain. In a large saucepot fit with a lid, add 2 T of brown butter and soften the onions by cooking for about 5 minutes. Add bulgur and cook for 1-2 minutes. Add broken pasta and liquid and season with a little salt and pepper. Cook vigorously for 5 minutes, then reduce the heat and simmer until almost all the liquid is absorbed. Remove the pan from the heat, place a dry dishtowel over it and press the lid down tightly on top. Leave to steam for a further 15-20 minutes. The cloth will absorb all the moisture. Fluff with a fork and serve hot with yogurt and a drizzle more of brown butter. SICILIAN TOMATO SOUP Ingredients: 1 T extra virgin olive oil 1 T butter 1 T of finely chopped garlic, about 45 cloves 1 small onion, diced 1 rib celery, diced 1 bay leaf 2 tsp dried mint, sieved thru a fine sieve so the mint becomes powdered, plus a little additional for garnish 8 cups crushed canned tomato zest of one orange salt & pepper to taste 2 cups Grano Directions: In a saucepot on medium-low, heat oil with butter and cook until the butter just starts to brown. Add garlic and stir constantly until it toasts or is golden brown. Do not burn. As soon as the garlic is toasted add all other ingredients except the Grano. Simmer for 20 minutes. Cool and remove bay leaf. Blend the soup until completely smooth in a blender and strain thru a fine sieve. Season and add grano. Place back on the stove and gently heat until hot, stirring from time to time. Garnish with more sieved dried mint mixed with extra virgin olive oil   Yield 8 cups RIBOLITTA Kale Soup with Bacon & Grano Ingredients: 8 oz smoked bacon, cut into 1/2 inch pieces 1 tsp olive oil 1 small onion, finely chopped 1 rib of celery, finely chopped 1 small carrot, finely chopped 1 cup chopped porcini mushrooms, or substitute any other mushroom 3 cloves garlic, finely chopped 1 T tomato paste 1 cup good white cooking wine 2 cups chopped tomatoes, canned or peeled & seeded fresh 4 cups water 2 cups cooked Grano 1 small bunch of Dinosaur or Italian black kale, washed and finely shredded salt & pepper to taste Directions: In a soup pot, render bacon until crispy with a little oil. Add vegetables, garlic, tomato paste and cook for about 8 minutes until vegetables soften. Add white wine and cook until it has almost evaporated and has glazed the vegetable mixture. Add the rest of the ingredients and simmer 20 minutes until the kale becomes tender. Season to taste.    Yield 8 cups BEEF & BULGUR SOUP Ingredients: 1 pound of sirloin cut into small dice 1 T canola oil 1 T butter 1 onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 2 green bell peppers finely chopped 5-6 cloves garlic, finely chopped 2 T tomato paste 1 tsp paprika 2 tsp ground cumin 1 tsp dried mint, sieved to a powder 2 tsp dried oregano, sieved to a powder 8 cups beef broth, preferably homemade 1-1/2 cups of coarse bulgur salt & pepper to taste a little plain yogurt or sour cream to serve Directions: In a soup pot on medium high heat, heat oil and butter until butter starts to brown. Add beef and cook until browned on one side. Add the vegetables and spices and cook until they soften, about 10 minutes. Add tomato paste, broth and bulghur and season to taste. Simmer gently for 15 minutes until bulghur is cooked. Season again and top with yogurt or sour cream.    Yield 8 cups GRANO EGG-LEMON SOUP A classic velvety Greek soup enriched with egg Ingredients: 10 cups chicken stock 2 oz flour2 oz butter 6 egg yolks 1/3 cup fresh squeezed lemon juice 1/4 tsp ground cinnamon 3 cups cooked Grano salt and fresh gound pepper to taste    Yield 8 cups Directions: In a soup pot bring chicken broth to a boil and simmer until it reduces to 8 cups and becomes concentrated. This will take about 15 minutes. Meanwhile, in a small skillet, melt butter and when it starts to foam whisk in the flour making a roux. Whisk into reduced stock and simmer until the mixture coats the back of a spoon. Season with salt & pepper to taste. In a small mixing bowl, whisk together the lemon juice, egg yolks and cinnamon. Ladel a cup of the hot chicken soup into the yolk mixture, whisking vigorously. Repeat with another cup of hot soup. Add egg-lemon mixture to the pot, still whisking. Simmer until thickened. Should coat a spoon but shouldn't be thick like gravy. Stir in cooked grano and sprinkle with more cinnamon to serve. These recipes can also be found in our Recipe Database courtesy of your friends at Sunnyland Mills www.sunnylandmills.com Home    About Us    About Bulgur    About Grano    About Kamut® Bulgur    Product List    Site Map    Recipes    What's New    Search    Books/Links    Request for Product Info