for the couscous:
Bring 2 1/2 cups of water to a boil with 1
teaspoon of the salt, pour over the couscous in a large mixing bowl, cover and let sit for
10 minutes. Rake over with a fork to separate the granules. |
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Ingredients: - 1 500 gram box instant couscous
- 1 large shallot, finely minced
- 1 large clove garlic, finely minced
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cumin
- pinch of each ground cloves and white pepper
- 1 cinnamon stick
- 3 teaspoons kosher salt
- 1 cup dried black currants
- 1 tablespoon finely minced ginger
- finely grated rind of 1 orange
- 1/4 cup honey
- 1 1/2 cup olive oil
- 1 bunch scallions, thinly sliced
- 1/2 cup mint leaves, cut into chiffonade (about 1 bunch)
- 1/2 minced fresh coriander leaves
- 2 red bell peppers, roasted, skinned and finely diced
- 2-3 tablespoons sherry vinegar |
for the
vinaigrette:
Heat one tablespoon of olive oil in a sauce
pan over medium heat, add the shallots and garlic and lightly sauté until soft and
translucent. Add the cayenne, cumin, cloves and cinnamon stick, continue cooking for
about 30 seconds to release the flavor of the spices. Stir in the currants, ginger,
orange rind and honey, reduce heat and add the vinegar, simmer until mixture starts
bubbling, remove from heat and cool. Stir in the olive oil, remaining salt and white
pepper.to assemble salad:
Pour the vinaigrette over
couscous and mix thoroughly, stir in the scallions, mint, coriander and red pepper.
Season with additional salt if desired and enough sherry vinegar to balance the
acids. Refrigerate and remove cinnamon stick before serving. |
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for the squash butter:
Pre-heat oven to 400 degrees.
Remove the neck of the squash, peel and dice it into 1/4 squares. Blanch in
boiling salted water until tender and refresh in ice water, drain and set aside.
Slice the bottom of the squash in half and remove the seeds. Place in a roasting pan
cut-side down, pour in the stock, cover and braise in the oven until tender. Remove
the squash from the stock and cool, strain the stock and set aside. Remove the pulp
from the squash and puree in food processor with the butter until smooth. Strain the
puree through a fine sieve and set aside.for the risotto:
In a large heavy saucepan melt the butter over medium heat, add the onion and
cook until soft and translucent, but not brown, add the mushrooms and cook until they are
softened a bit. Meanwhile bring the vegetable stock to a simmer in another saucepan.
Add the rice to the onions, stirring to coat each grain with the butter. Add
one cup of the hot stock, bring to a simmer and cook uncovered, stirring constantly until
the liquid is absorbed into the rice, add the reserved squash braising liquid and cook
until the rice has absorbed it as well. Continue adding hot stock, 1/2 cup at a time
until the rice is tender, use only as much stock as is absolutely necessary.
When the rice is tender but still firm (al dente), stir in the reserved diced squash, the
squash butter and minced thyme and heat through. Stir in the grated cheese and
season with salt and pepper to taste. Adjust the texture of the risotto by adding
more stock if a creamier risotto is desired.
for the vegetable stock:
In a large saucepan heat the olive oil over medium-high heat. Add the
vegetables and sauté, giving them just a little bit of color. Deglaze with the wine
and reduce until dry. Tie the bay leaf. peppercorns and thyme sprigs in cheesecloth
and add it to the stock. Pour in 1 1/2 quarts of water, add the salt and bring to a
boil, reduce the heat and simmer for about two hours. Strain through a fine sieve or
cheesecloth.
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for the squash
butter: - 1 medium butternut squash
(about 1 1/2 pounds)
- 1 cup vegetable stock
- 2 ounces sweet butter (1/2 stick
for the risotto:
- 2 cups Carnaroli, Vialone Nano or Arborio Rice
- 2 ounces sweet butter
- 1 small Spanish onion, finely minced
- 1 pound fresh wild mushrooms
- 5 to 6 cups vegetable stock
- 1 teaspoon minced fresh thyme leaves
- 1/2 cup grated Pecorino Romano cheese
- kosher salt and freshly ground black pepper
for the vegetable stock:
- 3 medium leeks, cleaned and sliced
- 1 spanish onion, peeled and sliced
- 1 large carrot, peeled and sliced
- 2 ribs celery, sliced
- 1 cup mushrooms, sliced (or trimmings form the wild mushrooms above)
- 4 cloves garlic, peeled and sliced
-1 cup white wine
- 1 teaspoon black peppercorns
- 4 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
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