Squash for all seasons! A raw/Asian take on the golden, lucious, butternut squash....

Hearty yet refreshing seems to be an odd flavour combination, but with the humble butternut squash in its most simplistic state, Mark Bittman has successfully translated this flavour profile with zero stove/oven time!


As this golden fleshed squash made its rare entry into my kitchen, I timidly approached with a vegetable peeler. Their first tough encounter gave me doubts on the prospects of this dish, but one snap-sounding bite was enough to shatter my hesitations. The distinct flavour and strong personality of this squash was well balanced by its natural sweetness; its pillow-tender interior was smartly enclosed by a refreshing crunchy coat. I was inspired to inject an Asian twist to this not-so-Asian vegetable.



~ Fresh Butternut Squash Salad with Israeli Couscous ~

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated (I made ribbons with a vegetable peeler)

2 tbs sesame seed oil

2 tbs pomegranate syrup (this can be replaced with balsamic vinegar)

1 lb package Israeli couscous - cooked with water or chicken stock

4 cloves garlic, smashed

2 tbs Toasted sesame seeds

2 tbs Toasted sesame seed oil

2-3 tbs Szechuan Chili Bean Paste

1 tsp Szechuan peppercorn

3-4 tbs Chinese chicken marinate sauce (this is vegan)

1 tsp sugar

Salt and freshly ground black pepper.

Toasted pumpkin seeds and candied pecan for decoration


1. Gently toss the butternut squash ribbons in 2 tbs of toasted sesame oil and pomegranate syrup. Set it aside in a large salad bowl.


2. In a 4-6 quart pot, heat the toasted sesame seed oil in medium heat, stir in the Israeli couscous and allow it to toast for 2 minutes, turn the heat to high then add the amount of liquid as instructed on the package (water or chicken stock). Cover and allow it to come to a rapid boil.

3. Reduce heat so the mixture returns to a simmer. Stir occasionally with spoon and cook until the Israeli couscous has absorbed all the cooking liquid and has become al-dente.

4. Stir in the marinate sauce and chili bean paste and allow the couscous to absorb the sauce for about 1-2 minutes.

5. Remove from heat and stir in the toasted sesame seeds. Allow the couscous to cool completely to room temperature.

6. Lay the cooled couscous over the butternut squash ribbons, and dress with toasted pumpkin seeds and candied pecans.

Bon Appetit~!

Recipe: Szechuan Spiced Israeli Couscous with Infused with Dried Shiitake

~ Szechuan Spiced Israeli Couscous with Infused with Dried Shiitake ~

An Asian flavoured vegan side dish that is a perfect addition to your holiday dinner!


This recipe is an extension to a previous post:
Where a mushroom intertwines with the receptor of the fifth taste....the Dried Shiitake and the Mysterious Umami....


1 lb package Israeli couscous
1 lb Frozen edamame, defrosted and shelled
8-10 Dried whole shiitake
4 cloves garlic, smashed
2 tbs Toasted sesame seeds
2 tbs Toasted sesame seed oil
2-3 tbs Szechuan Chili Bean Paste
1 tsp Szechuan peppercorn
3-4 tbs Chinese chicken marinate sauce (this is vegan)
1 tsp sugar
salt and freshly ground pepper to taste
12 Sweet roasted chestnut - optional


1. Soak the dried shiitake in ~1 cup of COLD water overnight, then squeeze out the excess liquid from the reconstituted shiitake and slice thinly.
*Do not discard the soaking liquid, as it has now been infused with the luring aroma of the shiitake, which will be used later to cook the Israeli couscous
2. In a 4-6 quart pot, heat the Toasted sesame seed oil in medium heat, then add the sliced shiitake.
3. Stir fry the shiitake till lightly golden, then add the smashed garlic and Szechuan peppercorn and toast them until golden.
4. Stir in the Israeli couscous and allow it to toast for 2 minutes, turn the heat to high then add the amount of liquid as instructed on the package (use the shiitake soaking liquid plus water). Cover and allow it to come to a rapid boil.
5. Reduce heat so the mixture returns to a simmer. Stir occasionally with spoon and cook until the Israeli couscous has absorbed all the cooking liquid and has become al-dente.
6. Mix in the defrosted shelled edamame and allow it to heat with couscous for 2 minutes.
7. Stir in the marinate sauce and chili bean paste and allow the couscous to absorb the sauce for about 1-2 minutes.
8. Remove from heat and stir in the toasted sesame seeds and sweet roasted chestnuts.
* I think the sweetness and the chewy texture from the luscious chestnuts give this side dish a special touch and an unique sensory experience!

Bon Appetit!

Recipe: Israeli Couscous Infused with Chanterelles....

A follow-up of a related post:
http://lafleuraucacao.blogspot.com/2008/09/affair-with-chanterelles.html

~ Israeli Couscous Infused with Chanterelles.... ~

by Blanche IP

Serves 4

Ingredients:
1 ¼ cups Israeli couscous*
1 ½ cups water or chicken broth
2 tbs unsalted butter
6 ounces Golden Chanterelles or other types of mushrooms
3 tbs herb infused extra virgin olive oil**
½ lb boneless chicken thighs – with or without skin, cut into bite size pieces
2 tbs soy sauce
1 ts sugar
1 tbs rice wine (optional)
1 ½ cup shelled edamame beans – frozen***

Salt and pepper to taste
Grated Pecorino Romano cheese to serve (optional)

Instructions:

1. Marinate chicken thigh pieces in soy sauce, sugar and rice wine for 30 mins.

2. Clean chanterelles by lightly wiping them with a damp paper towel. Hand tear chanterelles into bite size pieces.

3. In an iron skillet or pan, dry sauté chanterelle without oil in high heat until the mushrooms begin to brown lightly and sweat. Set them aside in a bowl.

4. In the same skillet over high heat, add 1 tbs of butter with 1 tbs herb infused olive oil. Sauté the chicken pieces until brown on all sides and fully cooked (if skin is left on, sauté skin side down first – will keep chicken more juicy and flavourful). Remove from skillet and set pieces aside in a bowl. Keep the skillet un-washed as the brown bits aka ‘fond’ will be one of the flavouring agents for the dish.

5. In a 2 quart pot over high heat, add remaining butter and toast the Israeli couscous for 5 minutes. Add the water or broth and stir. Cover pan with lid until the content comes to a boil. Lower the heat to medium and allow it to simmer for 30-40 mins or until al-dente with pot partly covered. Stir occasionally.

6. Place edamame in a microwave-safe bowl and heat until steaming. Add them along with chicken pieces and remaining herb infused olive oil into pot with cooked couscous. Stir gently, and add salt and pepper to taste.

7. Heat the skillet with fond over high heat. Gently fold chanterelles into the couscous and transfer mixture into the hot skillet. Allow the mixture to stand in hot skillet for 5 minutes before serving.

8. Present it with sprig of rosemary or thyme, and serve with grated Pecorino Romano cheese and a lightly dressed arugula salad....

* If you have a Trader Joes near by, their Harvest Grains Blend is an excellent substitution. It is a mixture of Israeli couscous, orzo, baby garbanzo beans and red quinoa. This savoury deliciousness can be cooked in 15 minutes.

** My Herb Infused Extra Virgin Olive Oil consists of garlic (finely chopped and sauté in oil till brown and crisp), mixture of dried herbs (any kind to your liking), and lots of chopped sun-dried tomato. The herb mixture is allowed to infuse in extra virgin olive oil for at least 2 weeks prior use. Both the oil and the herb mixture were used in this recipe.

*** For the best results, package of frozen salted edamame pod
s should be used. The package should first be defrosted and pods would then be shelled to retrieve the plump edamame beans within.

....and of course, nothing gets better than a meal that has a bittersweet ending....though my dear friend and I decided to begin with one....an excellent Canadian Vidal ice wine and crème brûlée....

....

An affair with Chanterelles....

I often head to the farmer's market at Copley Square here in Boston, and with a rare find of chanterelles, what is more delightful than experiment with it, and share your fruit of labour with your friends....or should I put it, having your dear friends to be your guinea pigs for your experimental treats....teehee....


I was never a great fan of traditional couscous....the crumbly texture like sable, and the miniscule granules are a challenge for my palate. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.



Roaming around Boston, I have found a few Middle-Eastern markets hidden within Haymarket. It was not difficult to loiter within one of them, the experience was an eye opener....the display of numerous cuts of meats, the delectable collection fruit spreads *figs....hmmm...., and isle after isle of various grains. Out of fields and fields of yellow cousin, I came across this couscous....white like pearls, and in the size of white peppercorns....it was my first introduction to the Israeli Couscous. With my curiosity in food and ingredients, it was not possible for me not to trade for a bag with my pocket change.

Israeli Couscous, also known as maftoul or pearl couscous, is made of hard wheat instead of semolina in traditional couscous, which gives it the white pearlish colour. Israeli couscous is a version of North African Berkukes, introduced by immigrants from various parts of North Africa in the early 1950s, and Levantine Maghrebiyya (from the Maghreb) common in Palestine, Jordan, Syria and Lebanon. Israeli couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia, where rice was the staple grain. Unlike North African couscous, it is not semolina at all, but rather a toasted mixture of bulgur and flour.

In order to take in the natural flavour and texture of the couscous, I lightly toasted the Israeli couscous in a saucier with a little bit of olive oil, then boiled it with water and a generous pinch of NaCl. The delicate scent and flavour of wheat, and the al dente texture, make Israeli couscous an excellent palette for pairing with other ingredients. The couscous came out just slightly on the sticky side, due to the leaching of starch from the grain in the process of cooking, maybe a little herb infused oil would loosen it up, as well as a vehicle for adding flavour.

And with a handful of chanterelles ready, I couldn't wait to test out ideas within my imaginations....still working on putting the recipe in writing, so stay tune....