TasteFood

Lamb Kefta and Vegetable Couscous

 

Couscous with Lamb Keftas and Vegetables is inspired by the flavors of Morocco. Ground spiced lamb patties are oven-grilled, then added to a rich stew of winter vegetables infused with cinnamon, cumin and coriander. Served on a bed of couscous, this warming dish is heady with exotic flavors and spice - perfect for a winter dinner.

 

Lamb Kefta and Vegetable Couscous

While this recipe has several steps, it is easy to prepare. The lamb keftas may be assembled in advance and broiled at the end while the stew is simmering. Feel free to improvise with the vegetables for the stew. Pumpkin is a nice substitute for rutabaga, and cauliflower is interchangeable with broccoli romanesco, as pictured above. Be sure to serve the couscous with lots of the sauce from the stew. Serves 4-6.

For the Lamb Keftas: 
1 1/2 lbs. (750 g.) ground lamb
1 small yellow onion, minced
3 garlic cloves, minced
1 tablespoon olive oil plus extra for brushing
2 teaspoons dried cumin
2 teaspoons Spanish paprika
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/4 cup chopped coriander/cilantro leaves

Prepare:
Combine lamb and all other ingredients except cilantro leaves in a large bowl. Thoroughly mix to combine well. Stir in cilantro leaves. Form 2" patties. (Keftas may be prepared to this point up to 6 hours in advance. Place on plate and cover with plastic wrap; refrigerate. Let sit at room temperature 30 minutes before broiling.) Place keftas on lightly oiled broiler pan with tray. Lightly brush lamb with olive oil. Broil in oven until dark golden brown, turning once.

For the vegetables:
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, cut in 1/4" slices
1 medium rutabaga, peeled, cut in 1" pieces
1 small head cauliflower or broccoli romanesco, broken in 1" florets
1 red pepper, cut in 1/2" pieces
2 teaspoons dried cumin
1 teaspoon paprika
1 teaspoon dried coriander
1 teaspoon ground cinnamon
2 cups chicken stock
1 - 14 oz. (400 g.) can plum tomatoes with juices
1  - 15 oz.(425 g.) can chickpeas, rinsed and drained
4 cups Swiss chard leaves, rinsed, chopped in 2"-3" pieces

For the couscous:
2 cups chicken stock or water
2 cups couscous
1 tablespoon olive oil
1 teaspoon salt

Fresh coriander/cilantro leaves for garnish
Harissa 

Prepare:
Heat olive oil in deep sauté pan or stock pot. Add onion and garlic and sauté one minute. Add carrots, rutabaga, cauliflower and red pepper. Cook, stirring, 3 minutes. Add cumin, paprika, coriander and cinnamon and stir to combine with vegetables. Add chicken stock and tomatoes with juices. Simmer until vegetables are tender but still firm, about 15 minutes. Stir in chick peas and Swiss chard. Cover pot and simmer until chard is wilted but still bright green, about 5 minutes.

While stew is simmering, prepare couscous. Bring stock to a boil in a medium saucepan. Add couscous, olive oil and salt. Cover pan and remove from heat. Let stand 5 minutes. Fluff with fork.

To serve, spoon coucous onto large serving platter or individual serving plates, leaving a well in the center. Pour stew into the center, reserving some of the broth. Place Lamb keftas over stew. Pour extra broth over lamb and vegetables. Garnish with fresh cilantro leaves.  Serve with Harissa on the side.

 

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

One of the best things about the colder weather is cooking and eating comfort food.  Comfort food warms us, feeding our soul and palate.  It's rich, rustic and innately appealing, reminding us of home, lit fires, baking bread and beloved recipes we grew up eating.  It also reflects the season, taking fresh, economical ingredients and slow-cooking them with rich satisfying results.  

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a perfect fall season dish that lands squarely in the comfort food category in my book.  Pork shoulder slowly braises in apple cider and a confit of onions and apples until it is falling-apart tender.  The cider and natural juices from the meat create a sweet and savory sauce which is fortified with Calvados brandy and finished with Dijon mustard, adding depth and sharpness to this hearty dish. As with most one-pot meals, it's meant to be eaten family-style and is easily doubled to feed a crowd.  Prepare yourself: the pork will cook in the oven for several hours and fill your home with its delicious aroma.  In the meantime, you can light a fire in the fireplace, grab that book you've been meaning to read and curl up on the sofa with a cup of tea. Enjoy the moment - this is what comfort food is all about.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Serves 4

2 1/2 lb. (1.25 kg.) tied pork shoulder
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1/4 cup (60 ml.) Calvados brandy
1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
2 garlic cloves, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup (240 ml.) apple cider
1 cup (240 ml.) chicken stock
1 tablespoon Dijon mustard

Preheat oven to 400 F. (200 C.)

Pat the pork dry and season with salt and pepper.  Heat oil in a large ovenproof pot or Dutch oven with a lid.  Brown pork on all sides, turning with tongs, 6-8 minutes per side.  Transfer pork to plate.
Pour off excess fat from pot.  Add onion and 1 teaspoon salt.  Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.  Add Calvados and stir to deglaze pan.  Add apple, garlic and thyme, and cook, stirring, 30 seconds.  Return pork to pot, nestling it down in the onions.  Add cider and chicken stock.  Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours. Transfer pork to a cutting board and remove kitchen strings.  Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.  Stir in mustard.  Season to taste with salt and freshly ground black pepper.  Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat. 

Serve with Garlicky Mashed Potatoes. 

You might enjoy these other one-pot dishes from TasteFood:

Beef Bourguignon







Chicken, Leek and Mushroom Fricassée

Braised Chicken with Porcini Mushrooms












Or try these delicious pork recipes from the Foodblogs:
Cranberry Apple Stuffed Pork Loin from Simply Recipes
Japanese Braised Pork Belly from Just Hungry
Slow Cooker Pulled Pork with Chipotle BBQ Sauce from Andrea's Recipes
Pork Roast with Mushrooms and Apricot Sauce from Karina's Kitchen

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes

My Big Fat Greek Dinner

 Grilled Spiced Lamb Kebabs with Tsatsiki

When it's hot outside, the food I crave is Greek. These Greek-inspired Lamb Kebabs are packed with herbs, spices and the heat of cayenne.  They are positively addictive and perfect for a party and easy entertaining.  Nearly everything can be prepared in advance, and a barbeque is required.  What more could you ask for?  Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern Harissa and creamy, garlicky Tsatsiki.  Accompany with a Greek Salad brimming with garden fresh vegetables, feta cheese and kalamata olives and Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

 

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers

2 lbs./1 kg. ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh coriander/cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne

Exta-virgin olive oil
Fresh mint or basil leaves
Pita bread
Tsatsiki
Harissa

Soak bamboo skewers in warm water 30 minutes before assembling kebabs.  Drain.

Combine all the ingredients in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray.
Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 10 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

What to Drink? 
A full bodied, fruity red such as Shiraz/Syrah or Zinfandel. 
And don't forget the Ouzo.

 

 

Grilled Steak, Shitake Mushrooms and Garlic Scapes

All this talk of Elephant Garlic Scapes.  I finally put them to use in a stir-fry with shitake mushrooms, which I used as an accompaniment to Grilled New York Strip Steaks.  I discovered the garlic scapes at the farmers' market and have been admiring them ever since.

Elephant garlic scapes resemble an oversized chive with a bulbous flower at the end.  The stalks are firm with a peppery bite and mild garlic flavor.  They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor.  The flowers are edible and, when cooked, have a somewhat astringent and earthy taste.  With the shitakes I used the scape stalks and saved the flowers for another use - perhaps in a decorative context.

In honor of Mother's Day I purchased some beautiful New York strip steaks at the market. At home, I made a paste of garlic, sea salt and olive oil and smeared the steaks all over with the paste. While they marinated, I prepared a stir-fry of shitake mushrooms and garlic scapes which was a perfect accompaniment to the grilled steaks.  I saw my friend John at the market while I was buying the steaks, and he asked my why I was doing the shopping on Mother's Day.  I replied, I know exactly what I want.

 

 

New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes

Serves 4

 

For the Steaks: 
3 garlic cloves, minced
2 tablespoons coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil

1 tablespoon freshly ground black pepper

4 New York or Ribeye steaks, about 2 lbs. (1 kg.)

With a mortar and pestle grind together the garlic and sea salt.  Add the olive oil and black pepper and combine.  Rub the oil mixture all over the steaks.  Cover and refrigerate up to 24 hours in advance.  Remove from refrigerator one hour before grilling.

Grill the steaks over a hot fire, 5-7 minutes per side for medium-rare or to desired doneness.
Remove from grill and place on cutting board.  Cover loosely with foil and let rest 5 minutes before serving.

For the Shitake and Garlic Scape stir-fry:

2 tablespoons olive oil
1 garlic clove, minced
6 elephant garlic scapes, bulbs removed, stalks cut in 1/4" pieces
1 sprig rosemary
4 oz. (125 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste

 

Fresh rosemary sprigs for garnish

Heat olive oil over medium heat in a skillet.  Add garlic clove and sauté one minute.  Add garlic scapes and sauté 1 minute.  Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown.  Add stock and deglaze pan.  Add soy sauce.  Add salt and pepper to taste.  Remove and discard rosemary sprig.

Serve alongside or on top of grilled steaks.  Garnish with rosemary sprigs.

 

What to Drink?
The nicest bottle of red wine you have.  It's Mother's Day after all!

 

Simple Curry

 

Perhaps inspired by the Oscar winning film Slumdog Millionaire, or perhaps because a little exotic flare and spice is befitting a rainy Monday evening, I am making a curry for dinner tonight.   A curry  is essentially a stew that begins as a base of simmered spices, oil and vegetables to which meat, fish or more vegetables are added. Some curries are thick and served with bread, while others are thin and served with rice.  Geography, climate and regional foods influence curries which are found throughout India and parts of Asia. 

The following recipe is a simple base to which you can add chicken, lamb, fish or vegetables.  I prepared a vegetable curry, so I doubled up on the zucchini and added cauliflower.  If you are adding protein, you can omit the cauliflower.  Feel free to improvise. 

Vegetable Curry
This is a basic recipe without too much heat.  Add additional spices to taste.  For more body, substitute one cup chicken stock with one cup coconut milk.

Serves 4

For the Curry Sauce:

3 tablespoons vegetable oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons grated fresh ginger including juice
2 teaspoons ground coriander
2 teaspoons ground paprika
1 stick cinnamon
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
3 tomatoes, chopped
salt to taste, about 2 teaspoons

For the vegetables:

2 small zucchini (courgettes), sliced in 1/4" rounds
1 large carrot, peeled, sliced in 1/4" rounds
1 large yellow onion, peeled, halved horizontally, cut in wedges
1 small head cauliflower, ends trimmed, cut in 1" pieces
2 cups (500 ml.) chicken stock or water

Fresh coriander/cilantro leaves for garnish

Prepare the sauce:
Heat the oil in a deep skillet or pan.  Add the onions and sauté over medium heat until deep golden brown, about 20 minutes.  Add the garlic and ginger and sauté until fragrant, one minute.  Add coriander, paprika, cinnamon, turmeric, garam masala and cumin.  Cook, stirring, one minute.  Add one cup water and tomatoes; cook at a simmer 20 minutes.  Add salt to taste.

Once the sauce is ready add the chicken stock and vegetables.  Bring to a boil, and cook over medium heat until vegetables are cooked to desired consistency.  Serve in a bowl with basmati rice.  Garnish with fresh coriander/cilantro leaves.

Note:
I prefer my vegetables chunky and more firm to the bite.  Traditional curries often use vegetables cut in smaller dice.  Adapt this recipe to your desired consistency. 

For Chicken Curry: Add a combination of 2 breasts, 2 drumsticks and 2 thighs to the sauce.
For Lamb Curry: Add 1 lb. (500 grams) stew meat to the sauce. 
For Shrimp Curry:  Add 1 lb. (500 grams) shelled (tails intact) and deveined shrimp to the sauce. 

When the stock and vegetables are added to the sauce, include the chicken or lamb.  Cook until done.
If you are adding shrimp, add the stock and vegetables, cook until vegetables are done, then add shrimp and cook until shrimp are cooked through, about 3 minutes.

Gigot de Sept Heures - Seven Hour Lamb

 

The precise translation of this recipe is Seven Hour Leg of Lamb, but do not let the name of this dish intimidate you. This slow-cooked leg of lamb can be put in the oven at noon and essentially ignored until dinner.  In the meantime, the meat will slow-cook at a low temperature in its juices and red wine, perfumed and infused with herbs, root vegetables and lots of garlic.  The finished result is comfort food at its best: meat falling of the bone, so tender you can eat it with a spoon, accompanied by a rustic sauce consisting of the braised vegetables, wine and pan juices.

The preparation of Gigot de Sept Heures was originally meant to make use of tough older mutton meat.  Long slow cooking would tenderize it, allowing the connective tissues to break down, creating a rich sauce when cooked.  (This method is similar to the origin of Coq au Vin, which makes use of roosters or coqs.)  Some may argue that this preparation does not do justice to a leg of lamb, which is also delicious simply roasted or grilled with garlic and herbs.  If you feel this way, then try preparing this recipe with a stew or braise cut of lamb such as the shoulder or shank.

 Gigot de Sept Heures
 
1 hour to prepare + 6 hours in the oven

Serves 6-8

 

1 leg of lamb with bone, 5-6 lbs. (2.5-3 kg.)
8 cloves of garlic, peeled
1/4 cup (60 ml.) olive oil
3 large carrots, peeled, cut in chunks
2 medium yellow onions, peeled, quartered
2 tomatoes, peeled*, seeded, quartered
1 bouquet garni (thyme, bayleaf, parsley)
1 cup (240 ml.) red wine
Salt and freshly ground black pepper

Fresh thyme and rosemary sprigs

 

Prepare the lamb:

Preheat oven to 400 F. (200 C.)

Trim fat from lamb, leaving 1/4" layer.
Mince 3 garlic cloves and smear over lamb.  Generously salt and pepper lamb.  Place in a Dutch oven or baking pan.  Surround lamb with carrots, onion, tomatoes, remaining garlic cloves.  Drizzle olive oil over lamb and vegetables.  Roast in oven, uncovered, 30 minutes.  Reduce oven temperature to 350 F. (180 C.)  Roast additional 30  minutes.

Remove pan from oven and reduce oven temperature to 250 F. (125 C.)
Transfer lamb to a plate.  Add bouquet garni and red wine to baking pan. Bring to a boil on stove over medium heat, scraping up caramelized bits from bottom of pan.  Return lamb to pan.  Cover pan with lid or aluminum foil.  Return to oven.  Cook 6 hours.

When lamb is finished, remove pan from oven.  Transfer lamb to a cutting board, cover loosely with aluminum foil. Discard bouquet garni from vegetable mixture.  Blend or purée vegetables, wine and collected lamb juice in batches. 

Slice lamb and arrange on warm serving platter or dinner plates.  Spoon some of the sauce over.  Garnish with rosemary or thyme sprigs. Serve with remaining sauce in a bowl on the side.

 

 

*Cooking Class:  How to Peel Tomatoes

1.  Take a paring knife and cut out the stem: Make shallow incisions around the stem and scoop out the stem.

2.  With same knife, make a shallow X-incision in bottom of tomato.
3.  Bring a saucepan of water to a rolling boil.  Plunge tomato into water for 10 seconds.  Remove and submerge in a bowl of ice water.

4.  Remove the cooled tomato from the water.  Peel away skin.

5.  To seed the tomato, cut the tomato in half.  Use your fingers to scoop out seeds.  

 

 

Marinated Chicken and 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 a 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.  

Serve this dish for a family dinner or a party.  It's delicious to eat, beautiful to present, and can easily be doubled to feed a crowd.  Try substituting other vegetables, such as chile pepper for more bite, sautéed zucchini or carrot. There is no single way to prepare this dish allowing you to be creative and resourceful with your refrigerator ingredients.   

Marinated Chicken and Pearl Couscous Salad
Serves 4-6

4 large boneless chicken breasts, with skin

For the marinade:
1/4 cup soy sauce
1/4 cup freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Juice of 1/2 lemon
2 tablespoons Dijon-style mustard
2 tablespoons freshly chopped mint
2 tablespoons freshly chopped coriander/cilantro
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine all the marinade ingredients in a bowl.  Whisk to combine.  Arrange chicken in a shallow dish.  Pour marinade over, turning chicken breasts to coat.  Refrigerate at least 2 hours and up to 8 hours.
Preheat oven to 350 F. (180 C.)  Remove chicken from marinade.  Arrange chicken breasts, skin side up, in one layer in a baking pan.  Bake 25 minutes, basting chicken with juices 1-2 times.  Turn on oven grill.  Continute cooking chicken under oven grill until skin browns and chicken is fully cooked, about 5-8 minutes. 

While chicken is cooking, prepare the Pearl Couscous Salad

Pearl Couscous Salad:

2-1/2 cups giant pearl couscous
2 tablespoons extra-virgin olive oil
2 cups chicken stock
1-1/2 cups water
1 pint grape or cherry tomatoes, halved
1 red bell pepper, stemmed, seeded, diced
8 green onions (scallions), ends trimmed, sliced
1 clove garlic, minced
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon finely grated lemon zest
1/2 teaspoon cayenne powder, or to taste
1/4 cup fresh coriander/cilantro leaves, chopped
1/4 cup fresh Italian parsley leaves, chopped

Kalamata olives
Italian Parsley or Cilantro leaves, whole

Prepare Couscous:
Heat 2 tablespoons olive oil in a medium saucepan over medium heat.  Add couscous and cook, stirring, until couscous in golden brown, about 3 minutes.  Add chicken stock and water.  Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 10 minutes.
Add remaining ingredients.  Combine well and adjust seasoning to taste.

Assemble Chicken Couscous Salad:
Arrange couscous on a large serving platter.  Cut chicken breasts in 1/2" slices and place in the middle of the platter over the couscous.  Drizzle juices from chicken over chicken and couscous.  Garnish with Kalamata olives and parsley and cilantro leaves.

A French Country Menu: Beef Bourguignon

During the winter season I like to prepare rustic peasant-style food from the French countryside. These hearty dishes are made with staples from the land such as potatoes, root vegetables, bitter winter greens, cured meats and cheese.  My favorite is Beef Bourguignon, a stew consisting of a tough cut of beef slow-cooked in Burgundy wine until falling-apart tender, mingling with carrots, onions and mushrooms in a rich, savory stock.  It's a delicious one-pot meal perfect for a cold night.  Try to make it one day in advance, so the flavors can develop overnight.  It you have a big appetite, serve it with Potato Gratin - preferably in front of a roaring fire.
 

Beef Bourguignon 

Serves 6-8

5 tablespoons olive oil
3 lbs. beef chuck, cut in 1 1/2" chunks
Salt and pepper
1/2 cup cognac

4 large carrots
1 large yellow onion, cut in large chunks
4 large garlic cloves, smashed
1 - 750 ml. bottle full-bodied red wine
1 cup beef stock
1 - 6 ounce can tomato paste
2 teaspoons dried thyme

10 oz. (300 g.) pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season beef all over with salt and pepper. Working in batches, add beef to pan in one layer and brown on all sides. Transfer to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef and set aside.

Preheat oven to 325 F. (170 C.)  Coarsely chop 2 carrots.  Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef, wine, stock, tomato paste, and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.)  Bring to boil, reduce heat to low and cook 2 minutes.  Cover and place in oven. Bake until meat is very tender 2 1/2 - 3 hours.  

About 30 minutes before beef is done, cut remaining carrots in 1/2" slices.  Steam or blanch carrots until crisp tender; drain. Sauté mushrooms and onions in a skillet with one tablespoon olive oil until light golden brown.

Remove beef from oven.  Strain liquid from stew into a saucepan. Separate meat from vegetables and discard vegetables. Boil liquid until sauce is reduced by 1/2 and has a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Pour sauce back over beef.   Add carrots, mushrooms and onions to stock. Simmer 15 minutes. Serve.

Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F. oven.