TasteFood

Orrechietti with Prosciutto, Asparagus, Peas and Mint

 

It was a good day at the farmer's market today. Spring is in full force in Northern California.  Baskets of arugula, mesclun, mustard greens and kale flowers vied for attention between tables teetering with asparagus, artichokes, fava beans and sugar peas.  I discovered Elephant Garlic Scapes, nibbled on Venezuelan artisan chocolate, sampled extra-virgin olive oil and a sublime balsamic vinegar.  The sun was strong in the sky after a week of rain.  It was only 8:30 in the morning.

In usual fashion, my money ran out before my eyes and tastebuds tired.  Each time I go to the market I promise myself I will walk through the stalls first - just to look, taste samples, take pictures, and restrain myself from heavy purchases.  Once through I will double back to stock up, saving the heaviest items for last: citrus, potatoes and tubers, bottles of oil, kilos of meat.

In a perfect world.

This time, I made it through two thirds of the market before I had to turn back, my shopping bags bulging, my arms aching from dangling plastic sacks, handbag and camera, everything dusted in a coat of flour from ficelles balancing in the crook of my elbow.  A woman passed me pulling a smart trolley layered with wicker baskets filled with her market harvest, gracefully maneuvering through the crowds, stopping and chatting, tasting, selecting.  I made a mental note to find one of those for myself.

This recipe is inspired by today's acquisitions and the TasteFood recipe archives:
 

Orrechietti with Prosciutto, Asparagus, Peas and Mint
Serves 4

6 ounces (170 g.) prosciutto
1 pound (500 g.) asparagus, ends trimmed, cut on the diagonal in 1" pieces

1 tablespoon extra-virgin olive oil
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 1/2 cups (375 ml.) heavy cream
1 cup shelled English peas
1 cup finely grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper

Additional grated Pecorino Romano for garnish

Preheat oven to 325 F./170 C.  Arrange prosciutto slices on baking sheet.  Bake in oven 15 minutes.  Turn off oven and leave prosciutto in for additional 15 minutes.  Remove.  Break prosciutto into 1/2" pieces.  Set aside.

Steam asparagus pieces until tender but still firm.  Remove from heat and rinse under cold water; set aside.

In a large saucepan cook pasta in salted boiling water until al dente.  Drain and return to pot.
While pasta is cooking, heat olive oil in skillet.  Add garlic and cook until aromatic but not brown, about 1 minute.  Add stock and cream.  Bring to a boil and reduce to simmer and cook until reduced by a third.  Add peas and cook one minute.  Add asparagus, half the prosciutto, and freshly ground black pepper, stirring to combine.  Add cream sauce to the orrechietti. Stir in 1 cup Pecorino Romano and 1/4 cup mint. Serve immediately. Garnish with additional grated Pecorino Romano cheese, mint leaves and remaining prosciutto.
 

If you like this you might enjoy these other recipes from TasteFood:

Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa  

 

 Linguine with Broccolini, Red Pepper and Prosciutto

Spring Fling: Linguine with Asparagus, Morels and Fava Beans

It never fails.  Come spring I do my best to overdose on all the tempting produce that arrives at the  market.  Mind you, I live in California, so the winter is hardly dire and food is certainly not relegated to root cellars.  Nonetheless, when the spring season's first asparagus, English peas, and favas make an appearance, I cannot resist buying them - every day. 

Asparagus is one of my all time favorites and they never cease to catch my attention. Today is a perfect example.  Plump, purple-tinged asparagus were nestled in my market's produce section, their tips standing at attention, towering over the artichokes to the left and English peas to the right.  It was impossible to pass them by without picking up a bunch, breathing in their clean, grassy aroma, appreciating their weight and firmness.  Into my basket they went.  

Fortunately, my family shares my love for asparagus.  Yet, in order to keep them interested as long as my seasonal obsession continues, I know I must come up with new and interesting ways to serve asparagus.  After all, I know that when I return to the market tomorrow or go the farmers market this weekend I will buy more.

This recipe combines asparagus with morels and fava beans.  If you are not lucky enough to find fresh morel mushrooms, dried ones will do. I used fava beans from my freezer from a crate I blanched, shelled and froze in small freezer bags to enjoy through the winter.
 

   

Linguine with Asparagus, Morels and Fava Beans
Serves 4
 
1/2 ounce (15 g.) dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound (500 g.) asparagus, ends trimmed, cut in 1" pieces
Salt

1 lb. (500 g.) linguine

1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 cup heavy (250 ml.) heavy cream
1 cup fava beans, blanched, shelled
1/3 cup grated Parmigiano-Reggiano cheese
Pecorino cheese shavings for garnish - use a mild cheese such as Pecorino Sardo or Brigante
Salt and freshly ground black pepper

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water.  Let sit 20 minutes.  Drain and gently squeeze out any extra liquid.  Cut in half lengthwise and set aside.

Bring a large pot of salted water to a boil.  Add asparagus and blanch until crisp-tender and bright green, 1-2 minutes; do not overcook.  Remove with slotted spoon and refresh under cold water.  Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions.  Drain and return to pot.

Heat olive oil and melt butter in a skillet over medium heat.  Add garlic and morels.  Saute until garlic is fragrant and morels are tender, 2 minutes.  Add chicken stock and cream.  Simmer until thickened and somewhat reduced, about 5 minutes.  Stir in asparagus pieces and fava beans.  Add to pasta in pot and toss to combine.  Stir in Parmigiano-Reggiano cheese.  Season with salt and lots of freshly ground black pepper.

Serve on individual plates or large serving bowl.  Garnish with shavings of Pecorino cheese.
 

If you like this recipe, you might enjoy these other recipes from TasteFood:

 Asparagus with Lemon and Olive Oil

 Linguine with Broccolini, Red Pepper and Prosciutto

Orrechietti with Prosciutto, Asparagus, Peas and Mint

and these morel recipes from the foodblogs:
Flap Steaks with Morels and Ramps from Chez Us
Venison with Morels from Hunter Angler Gardner Cook
Lemon Scented Risotto with Morels and Chives from Roostblog

 

In Season: Blood Orange and Olive Oil Cake

Blood oranges are in season in California. I never know if I should eat them or just look at them. Beautifully mottled in crimson on the outside, and strikingly hued in magenta, orange and burgundy within, they are a feast for the eyes as well as the palate. 

Native to Sicily, these orange gems have found their way around the world to eager consumers. In the US they grow from December to May, and now is the time to indulge in these citrus wonders. Tart and sweet with a hint of raspberry, their unique flavor complements sweet and savory dishes. 

This week we have been in blood orange heaven. I received 2 brimming bags of blood oranges from a friend who has a grove of citrus trees on her property. It's all she can do to harvest all of her fruit, and is always looking for takers. How could I say no?  Aside from eating the fruit straight up and juiced, blood oranges have found their way into salads, salsas, sauces and dressings in our meals of late. Yesterday I made a Blood Orange and Olive Oil Cake, not only with the citrus from my friend's property, but with the olive oil her family makes from their olive trees. With all this homegrown love, I immediately thought of GYO: Grow Your Own, the foodblogging event created by Andrea's Recipes and hosted this month by House of Annie. This is my contribution: Happy Spring!
 

  

Blood Orange and Olive Oil Cake

Makes one loaf

Finely grated zest of two blood oranges
3/4 cup sugar
1/2 cup buttermilk
1/4 cup freshly squeezed blood orange juice
3 large eggs
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fruity olive oil

Preheat oven to 350 F/180 C. Butter a loaf pan. Add zest to sugar in a large bowl and mix well to incorporate. Stir in buttermilk and juice. Add eggs one at a time, mixing well with each addition. Stir in vanilla.
Whisk flour, baking powder, baking soda and salt together in a separate bowl. Whisk into eggs. Fold in olive oil a little at a time. Pour into prepared pan. Bake until golden on top and center of a knife comes clean when inserted in the middle, about 1 hour. Remove and cool on rack 10 minutes. Remove from pan and cool completely. The flavors will develop if the cake can sit for several hours or overnight.

You might enjoy these other recipes with blood oranges from TasteFood:

Grilled Feta with Blood Orange, Red Pepper and Mint Salsa  

 Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce 

Roasted Red Beet, Blood Orange and Ginger Soup

and these recipes with blood oranges from the foodblogs:
Blood Orange Cocktail from The Hungry Mouse
Blood Orange Tart from Lottie and Doof
Blood Orange Pots de Creme from Seriously Good
Pomegranate and Blood Orange Sorbet from Recipe Girl

   

Skillet Pizza with Broccoli Rabe, Sausage and Roasted Peppers

 
One of the downsides of moving is you lose things.  Over the past 10 years we have moved between 4 countries and items have disappeared. I don't just mean little things, either.  My daughter asked me one day where her painted toy chest was. Painted toy chest?  Oh, you mean the one that I handpainted when she was an infant in Switzerland, that served as storage for her duplo in London and her dress-up clothes in Copenhagen?  The last time I remembered seeing it was in Denmark, and, even worse, had completely forgotten about it. (Upon further investigation, we located it in our garage which doubles as a storage container. The chest was wrapped in moving paper, and served as a base for a crated mirror I had also forgotten about.) 

Which brings me to pizza.  I decided to make pizza for dinner the other night and went to grab my pizza stone from the kitchen cupboard.  Er, which kitchen cupboard?  Good question. Come to think of it, I don't remember seeing it anywhere in our kitchen, or for that matter ever unpacking it.  I have a sinking feeling it's buried in one of the boxes back in the garage, ubiquitously labeled "kitchen." I'm not sure which is more embarrassing: the fact that I cannot locate my belongings, or the fact that I haven't made my own pizza since moving to the U.S.

So, part of a cook's skill-set is going with the flow in the kitchen. Stuff happens. The pizza dough was already made. If I couldn't locate the pizza stone, then I would come up with another idea. So, I decided to make a skillet pizza.  I stretched the dough out so that it fit in the bottom of my cast iron skillet which I had heated with a little olive oil. Once one side had browned slightly, I flipped the dough. Then I mounded the toppings on the cooked side, while the bottom continued to cook, and then quickly finished it under the oven broiler. The results were delicious.  The dough was crisp and slightly charred while remaining soft in the middle.   I served it on a big wooden board and used a kitchen knife to cut it into pieces.  I would have used my pizza cutter, but I couldn't find it.

 
 

Skillet Pizza with Broccoli Rabe, Sausage and Roasted Peppers

The classic Italian combination of broccoli rabe (rapini) and sausage is nicely rounded out by the sweet roasted pepper. You will need 2 skillets to prepare the pizzas at the same time, otherwise one will have to be prepared before the other.

Makes 2 10" pizzas or 4 small pizzas

2 uncooked pizza crusts, rolled out to fit in bottom of a skillet, 1/4-1/2" thick.

1/2 lb. broccoli rabe, washed, ends trimmed
Salt
Olive oil
6 oz. (180 g.) hot Italian sausage, crumbled
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 sweet red pepper, roasted, peeled and seeded, diced
8 oz. Mozzarella cheese, thinly sliced
1/4 cup finely grated Parmagiano-Reggiano cheese
2 tablespoons finely grated Pecorino Romano cheese

Bring a large pot of salted water to a boil. Add broccoli rabe and blanch 30 seconds. Drain. Transfer broccoli to a bowl of ice water.  Cool and drain again.  Arrange in one layer on a kitchen towel to absorb excess water.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage and saute until turning golden brown, 1 minute.  Transfer sausage to a bowl. Pour off excess drippings from skillet, leaving one tablespoon.  Add garlic and red pepper flakes. Saute 30 seconds. Add broccoli rabe and saute one minutes. Remove from heat.

Lightly oil a clean cast-iron or nonstick ovenproof skillet with olive oil. Heat over medium-high heat. Add pizza crust and cook one  minute. Flip dough. As the other side is cooking, arrange 1/2 the mozzarella over dough. Arrange a layer of broccoli rabe over cheese. Top with crumbled sausage and diced red pepper. Sprinkle 2 tablespoons Parmeggiano-regiano cheese and one tablespoon grated Pecorino romano cheese over. Transfer skillet to oven and broil until cheese is golden and bubbly. (Alternatively, slide pizza onto baking tray before placing in oven.) Before serving sprinkle with freshly ground black pepper, and drizzle with extra-virgin olive oil.

Note: 
This recipe also be used for a traditional oven-baked pizza. Instead of using the skillet, bake pizza on a pizza stone or oven tray on lowest rack in a preheated 450 F. oven until the crust is golden brown and the cheese is bubbly.
 

Pizza Dough Recipe:
This recipe is a variation of Alice Water's pizza dough recipe. Makes 2 large (10") or 4 small crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cup cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook and knead about 5 minutes.)
Place dough in a lightly oiled bowl and turn to coat all sides with oil.  Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 2 hours. Punch dough down, and let rise another 45 minutes.
Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to desired size.

If you like this recipe, you might enjoy these other recipes from TasteFood:

 Linguine with Broccolini, Red Pepper and Prosciutto

 Spinach Ricotta Cannelloni

 Broccolini with Garlic and Chili










And these deliciously different pizza recipes from the Foodblogs:

Swiss Chard and Artichoke Pizza from Farmgirl Fare
Breakfast Pizza with Bacon, Egg and Asparagus from Ruhlman
Apple, Bacon and Onion Pizza from Stephen Cooks
Polenta Pizza from FatFree Vegan Kitchen
Christopher Idone's Lemon Pizza from The Wednesday Chef

 
 

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling

 

At this time of year I always have a surge of wanderlust. After all the holiday festivities and seasonal cocooning, the calendar turns a page, and I find myself looking ahead to a new year of infinite possibilities and potential travel.  Yet, while my imagination is packing its passport, reality dictates that I stay put, at least for the moment.  Children need to be delivered to school, money must be saved, work deadlines have to be met. So, I turn to the kitchen for a little escape. After all, if I can't jump on the next airplane, at least I can transport my palate to a far-flung destination.

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling do just that. They are a variation of Middle Eastern dolmas.  Dolmas are vegetables such as tomatoes, peppers, zucchini and eggplant that are stuffed with rice or bulghur, spices and sometimes ground meat.  Meatless dolmas are served cold or at room temperature, while meat dolmas are served warm. This is my version in which I have added feta and sautéed eggplant to the filling for extra body and flavor.  They are best eaten at room temperature, and can be made a day in advance. They are also guaranteed to bring a little exotic warmth to your dinner plate.
 

Oven Roasted Tomatoes with Spiced Eggplant and Couscous Filling

These are a lovely light dish or accompaniment to roasted meat, fish or chicken. Makes 8.

Ingredients:
 
10 vine-ripened tomatoes
Salt
1 cup chicken stock or water
1 cup couscous
4 tablespoons olive oil
2 shallots, finely chopped
1 medium eggplant, ends trimmed, peeled, finely chopped
1 small green pepper, stemmed, seeded, ribs removed, finely diced
1 garlic clove, minced
1/4 cup chopped fresh mint leaves, plus additional leaves for garnish
1 tablespoon harissa sauce
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3/4 lbs. (350 g.) feta cheese, crumbled
Freshly ground black pepper
Freshly squeezed lemon juice

Prepare:
 
Selet 8 tomatoes that have the best presentation.  Slice off the tops. Scoop out the centers with a spoon, taking care not to pierce the outer flesh. Lightly salt the inside of the tomatoes and turn upside down on a plate. Set aside with tops reserved.
 
Preheat oven to 400 F. 
Cut remaining 2 tomatoes in half.   Remove seeds and stems.  Finely dice the tomatoes and place in a large bowl.
Bring stock to boil in a sauce pan. Add couscous, 2 tablespoons olive oil and 1 teaspoon salt and remove from heat.  Let steam, covered, for 5 minutes.
Heat 2 tablespoons olive oil in a skillet over medium heat.  Add chopped eggplant. Sprinkle with 1 teaspoon salt. Sauté until softened and turning golden brown, about 3 minutes. Transfer to bowl with tomatoes. 
Fluff couscous with fork and add to bowl with tomatoes and eggplant. Add shallots, green pepper, garlic, chopped mint, harissa, cumin and cinnamon. Stir to combine well. 
Set aside 2 tablespoons crumbled feta. Gently stir remaining feta into couscous. Taste to see if more salt is needed.
Blot the inside of the whole tomatoes gently with a paper towel. Fill the centers with the couscous. Top with reserved feta.
Arrange tomatoes in a lightly oiled baking dish. Drizzle additional olive oil over tomatoes. Sprinkle lightly with salt and pepper. Roast in oven until cheese is golden, 20-25 minutes. Remove and allow tomatoes to cool to room temperature.  
Before serving, drizzle with freshly squeezed lemon juice. Garnish with fresh mint leaves and reserved tomato tops. 

Roasted Eggplant with Couscous Filling

For more exotic inspiration you might like these recipes from TasteFood:

 Rice Paper Spring Rolls with Shrimp

  

Moroccan Spiced Chicken under a Brick

Simple Curry

And some more delicious couscous recipes from the Foodblogs:

Whole Wheat Couscous with Persimmon, Grapes, Green Onion, Mint and Pine Nuts from Kalyn's Kitchen
Vegetarian Couscous with Dried Fruit from The Perfect Pantry
Couscous with Chickpeas, Tomato and Edamame from Serious Eats
Israeli Couscous Pesto Salad from East Village Kitchen

 
 

Kitchen Table Philosophy: Macaroni, Cauliflower and Cheese

 

What do you do when you've had a bad day? We all have them, and today was my daughter's turn: Difficult math test, monotonous swimming lesson, lots of homework, and a bumpy day with friends on the playground. All in all, a tough day for a ten year-old.

I had a busy day, too. I was researching sources for sustainably-raised meat and drove out to West Marin. I returned home with a list of sources as well as a cooler full of grass-fed meat from Marin Sun Farms for our freezer, including 4 beautiful lamb loin chops I planned to cook for dinner. I spent the afternoon busy at the computer writing and researching a new article and in a meeting.  All in all, a busy day for a grown-up. 

Then my daughter arrived home, tired, overwhelmed and teary from her day.  Her first request was if I would make her favorite dish - Macaroni, Cauliflower and Cheese - for dinner.  My immediate response was negative; I had all this lamb, after all.  She then pulled a chair up to my desk and began to recount her day to me, while I continued typing at my computer, half listening to the news on the radio in the background and half listening to her experiences.

Suddenly, I had a moment of clarity:  Sometimes you have to stop all your busy-ness, let go of your preconceived plans and just sit down at the kitchen table, fully present. I wasn't fully present anywhere at that moment. So, I shut down the computer, turned off the radio, and sat down at our kitchen table with my daughter.  Together, we prioritized her homework so the seemingly mountainous pile became approachable tasks; we worked out those fractions and  proofread her Spanish.  All the while, I fully listened to the news of her day, the dramas, frustrations and thoughts, remembering that at one point I was also there and and how the world felt to a 10 year-old after a long day.

And dinner?  The lamb will wait a day.  Tonight we are having Macaroni, Caulliflower and Cheese.

 
 

Macaroni, Cauliflower and Cheese
Serves 4-6

1 medium head of cauliflower, divided into 1" florets

1 lb. (500 grams) penne
Salt

1 1/2 cups grated Gruyère cheese
1 cup grated sharp Cheddar cheese
3 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups whole milk
1 teaspoon Dijon-style mustard
1 teaspoon salt, or to taste
Freshly ground black pepper

3/4 cup bread crumbs (panko)

Prepare:

Preheat oven to 350 F.
Steam cauliflower until tender but firm. Remove from heat. Set aside.
Bring salted water to a boil in a large pot. Add pasta. Cook until just tender but still firm, about 5 minutes. Drain. Return to pot. Stir in cauliflower.
Combine cheese in a small bowl. Set aside.
Melt butter over medium heat in a medium saucepan. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in milk. Cook, stirring, until thickened. Add 2/3 of the cheese. Stir until smooth. Add mustard, salt and pepper.  Combine cheese mixture with pasta and cauliflower. Pour into a buttered rectangular baking dish. 
Toast breadcrumbs over medium-low heat in a dry skillet until golden. Remove from heat and toss with remaining cheese. Spread breadcrumb mixture over pasta.  Sprinkle lightly with salt and pepper. Bake in oven until top is golden and crusty, about 40 minutes.

Tip:
Try substituting broccoli for the cauliflower, or combining the two.
Alternatively, you can omit the pasta, and use only vegetables (cauliflower, broccoli, rutabaga, parsnip) for a delicious gratin. 

Pearl Couscous Salad

What is Pearl Couscous?  Pearl Couscous is not the traditional couscous associated with North African cuisine.  North African Couscous is a Berber preparation that consists of very small (1 mm.) granules of semolina wheat which are coated in wheat flour.  Pearl Couscous, also known as Israeli Couscous (or pitim) is made of baked wheat rather than semolina, and is similar to pasta. Its granules are much larger in size and maintain their individual texture and firmness without sticking, which makes pearl couscous a good candidate for salads and a substitute for orzo or rice. In addition, pearl couscous can be toasted before simmering in liquid, which will impart a lovely golden hue and a satisfying toasted flavor that will hold up against spices and herbs.  

This salad is delicious as is or as an accompaniment to grilled meat, chicken or fish. It's spicy, crunchy and fresh.  Tiny pearl couscous are tumbled with a variety of sweet and hot peppers, and freshened with crisp parsley, mint and cilantro leaves.  Call it a salad, side dish or light meal, Pearl Couscous Salad is addictively good.  If you prefer a vegetarian option, substitute the chicken stock with water and crumble feta cheese over the salad before serving.  Feel free to add other ingredients such as grated carrot or lightly sauteed zucchini or broccoli. There is no single way to prepare this dish allowing you to be creative and resourceful with your refrigerator ingredients.  
  

Pearl Couscous Salad
Serves 6

2 tablespoons olive oil
1 1/2 cups giant pearl couscous (Israeli couscous)
2 1/4 cups chicken stock
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
4 green onions, ends trimmed, white and green parts finely sliced
1 red bell pepper, seeded, diced
1 poblano pepper, seeded, diced
1 serrano pepper, seeded, minced
1 garlic cloved, minced
1 cup halved cherry tomatoes (quartered if large)
1/2 cup chopped Italian flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 teaspoons finely grated lemon zest


Heat one tablespoon olive oil in skillet.  Add couscous and cook, stirring, until couscous is golden brown, about 3 minutes.  Add chicken stock. Bring to a boil, reduce heat and cover. Simmer until liquid is absorbed and couscous is tender but firm, 10 minutes.  Remove from heat and transfer couscous to a large bowl, fluffing with a fork. Stir in one tablespoon olive oil, lemon juice, salt, pepper, cumin and cayenne.  Set aside to cool.  Once couscous has cooled add remaining ingredients. Adjust seasonings to taste. 

Note: If you are preparing the salad in advance, do not add the parsley, mint or cilantro until serving to prevent wilting.

Here are a few suggestions for accompaniments to Pearl Couscous Salad:

Ginger-Soy Marinated Pork Tenderloin

 Pesce al Sale - Whole Fish Baked in Sea Salt

 
Grilled Salmon and Halibut Skewers

Angel Hair Pasta with Shrimp and Calamari

Let the ingredients speak for themselves.  This rustic yet elegant pasta dish is light and clean in flavor.  Shrimp and grilled calamari are tossed with sautéed tomatoes and garlic, served with angel hair pasta, olive oil and fresh parsley.  This is the essence of good simple food: what you see is what you get - a satisfying, healthy, comforting dish that is easy to make and delicious to eat.

Angel Hair Pasta with Shrimp and Calamari
Serves 4

Extra-virgin olive oil
12-16 large shrimp, shelled, deveined, tails intact
2 calamari steaks
2 large heirloom or vine tomatoes, diced (or 1 14 oz./400 g. can crushed italian tomatoes)
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lb. (500 g.) angel hair pasta (or spaghetti)
1 bunch fresh flat leaf parsley, coarsely chopped

In a skillet, heat 1 tablespoon olive oil over medium-high heat.  Add shrimp in one layer.  Cook turning once until pink and just cooked through, about 2 minutes.  Transfer shrimp to bowl.
Add 1 tablespoon olive oil to same skillet.  Add calamari steaks and sauté over medium high heat, until golden brown, about 5 minutes.  Transfer calamari to cutting board.  Slice in 1/4' strips and add to bowl with shrimp.
Bring a large pot of salted water to boil.  Add pasta and cook until al dente.  Drain and return to pot.  Toss with 1 tablespoon olive oil to prevent sticking.
While pasta is cooking, add 1 tablespoon olive oil to skillet.  Add garlic and sauté until fragrant, about 30 seconds.  Add tomatoes with juices.  Simmer, stirring occasionally, until tomatoes soften and juices nearly evaporate, about 10 minutes.  Season with salt and pepper to taste.  Add shrimp and calamari to skillet and cook briefly to heat through.  Add shellfish, 2 tablespoons olive oil and parsley to pasta and toss to combine well.  Add additional salt and pepper if necessary.  Serve in large bowl garnished with fresh parsley sprigs.

What to Drink? 
White Wine: Sauvignon Blanc or Chardonnay
Red Wine: Light-bodied Pinot Noir or Beaujolais-Villages

 

 

  

Blueberry Lemon Pound Cake

Blueberries are nature's candy.  Sweet, tart, firm to the bite, they are easy fast food, fun to pop straight in the mouth. Yet the comparison to candy stops there, as blueberries are also a nutritional treasure chest. Rich in Vitamins A, C and E as well as beta-carotene, manganese and fiber, blueberries are an anti-oxidant powerhouse, providing more anti-oxidants than many fruits and vegetables.  That's a lot of nutritional punch for a little dark berry.

Blueberries are delicious eaten just as they are, or sprinkled over yogurt or ice cream.  Grab a handful and add to cereal, pancake batter or smoothies.  Or, better yet, use a whole pint or two in a tart or pie: they will cook down into a silky, rich, inky-blue filling guaranteed to bring you back for seconds.  Blueberries are especially satisfying to bake with, because they are not overly sweet, and their tartness and firm texture add a nice foil to sweet pastries, cakes and breads.  This Blueberry Lemon Pound Cake takes the traditional sweet pound cake and adds cool, mildlly tart blueberries and bright, citrus-y lemon zest for a deliciously fresh tea cake.

Blueberry Lemon Pound Cake
Makes 1 loaf

3 eggs
1/4 cup (60 ml.) Greek-style yogurt 
1 teaspoon vanilla extract
1 3/4 cups (200 g.) all-purpose flour
3/4 cup (170 g.) sugar
1 tablespoon lemon zest, finely grated
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup (170 g.) unsalted butter, softened
2 cups blueberries

Make cake:

Preheat oven to 350 F. (180 C.)
Lightly butter a loaf pan.  Line bottom with parchment paper.  Butter and flour parchment.

Combine eggs, yogurt and vanilla in a medium bowl.  Lightly whisk to combine. Set aside.
In bowl of electric mixer, combine the flour, sugar, lemon zest, baking powder, salt and cinnamon. Mix one minute at low speed to combine.
Add butter and half of the egg mixture to the flour mixture.  Mix at high speed for one minute.  
Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition.  Batter should be light and fluffy.  
Gently fold in blueberries.  Pour batter into prepared loaf pan.  Bake one hour, or until a toothpick inserted in the center comes clean.  Remove from oven and run sharp knife around edges of cake.  Let rest 10 minutes.  Turn out onto a rack and cool completely.

If you like blueberries, you might also like to try these recipes from TasteFood:

Blueberry Tart

Strawberry and Blueberry Shortcakes

 

 

 

 

 

 

 

 

Red Berry Soup with Cream





And from other Food Blogs, you might like:

Blueberry Salsa from Kitchen Parade
Blueberry Buckle from Simply Recipes
Blueberry Corn Muffins from Karina's Kitchen
Blueberry Panna Cotta from Dorie Greenspan

  

Tabbouleh Salad

Satisfying, addictive, and healthy.  This tabbouleh salad combines a confetti of vegetables and herbs with bulgar and spices to create a colorful side dish or light vegetarian meal.  Serve with pita bread, feta cheese and hummus for a delicious summer dinner.

Tabbouleh Salad
Serves 4-6

2 cups bulgar
2 cups warm water
1/2 cup freshly squeezed lemon juice or lime juice
4 tablespoons exta-virgin olive oil

1 small red onion, finely diced
1 red or yellow bell pepper, stemmed, seeded, finely diced
1 large carrot, finely grated
4 plum tomatoes, diced
4 scallions/green onions, white and green parts finely sliced
2 garlic cloves, minced
2 teaspoons dried cumin
1 teaspoon tabasco sauce
Salt and freshly ground black pepper, to taste

1 handful mint leaves, finely chopped
1 handful coriander/cilantro leaves, finely chopped
Kalamata olives

Harissa
Pita Bread

Prepare Bulgar:
Soak bulgar and water in a large bowl until water is absorbed.  Add lemon/lime juice and 2 tablespoons olive oil.  Stir to combine and let sit until juice and oil are absorbed.

Stir in red onion, bell pepper, garlic, carrot, tomatoes, scallions.  Add remaining olive oil, cumin, tabasco sauce, salt and pepper.  Adjust seasoning and heat to taste.  Cover and refrigerate at least one hour and up to 6 hours.  

To serve, add mint and coriander leaves and toss to combine.  Garnish with kalamata olives. 

Serve with pita bread and harissa sauce on the side.