Find It Now: Fiddlehead Ferns

How can you not smile when you see fiddlehead ferns?  They look like something straight out of Dr. Seuss and add a dash of whimsy to any dish.  Personally, I like to pretend they are delicious little caterpillars crawling through my pasta.

Fiddleheads are similar in taste and texture to asparagus, though a bit grassier.  Keep your eyes open for them, as they are only available in spring.  When shopping for fiddleheads, get the freshest you can find.  Avoid those that look squished or browned.  They should be bright green and pretty tightly curled.

With such a special item, I like to keep the preparation simple.  Sauteed with mushrooms and onions and served over pearl couscous, this meal lets the fiddleheads be the star.

Ingredients (for one generous serving, easily multiplied for more):
- 1 dozen fiddleheads
- 1 c. sliced cremini mushrooms
- 1/2 c. chopped yellow onion
- 1 tbsp butter
- 1/4 c. white wine
- juice of 1/2 lemon
- 1 tsp lemon zest
- 1/2 c. pearl couscous
- 3/4 c. water
- salt and pepper to taste

Directions:
- Bring a small pot of water to boil.
- Wash and trim the ends off of the fiddleheads.
- Blanch the fiddleheads in the boiling water for about 2 minutes.  Drain and cool.
- Combine the lemon zest, couscous, water, and a dash of salt and bring to a boil.  Reduce heat to simmer and cook until the water is absorbed, about five minutes, then remove from the heat.
- Add the butter to a skillet with the mushroom to brown over medium heat.
- After five minutes, add the onion and dash of salt and pepper.
- When the onions are translucent and tender, add the wine and lemon juice.
- After the immediate sizzle of the liquids calms, add the blanched fiddleheads.  Toss to coat and taste for seasoning.
-  Plate the couscous and pour the vegetables and all juices over it.  Optionally top with a bit of finely grated pecorino.

Enjoy!

Broccoli Rabe over Couscous

I have been on a major broccoli rabe kick lately.  Leafier that broccoli but more substantial than most greens, this vegetable is lovely as the side or feature of any meal.

Broccoli rabe can have a tendency towards bitterness.  I often find that this can add to a dish and is a welcome variance from the usual flavors, but occasionally it can overwhelm.  I recommend looking for younger broccoli rabe when you can.  Look for smaller leaves and especially smaller crowns.  It may be my imagination, but using it quickly rather than letting it linger in the crisper drawer also seems to help.  Lastly, parboiling is suggested.

Here I serve it in a simple, healthy preparation over whole wheat couscous with some tomatoes I had canned last summer.  This makes two servings.

Ingredients:
- 1 c. whole wheat couscous
- 1 c. + 1/4 c. chicken broth, vegetable broth, or salted water
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 1 c. chopped tomatoes with juices (fresh or good quality canned)
- 1 bunch broccoli rabe
- Salt and pepper

Directions:
- Set a large pot of water on the stove to bring to a boil.
- In a large pan, add a drizzle of olive oil and the garlic to brown.
- Add the tomatoes, with all of their seeds and juices, and bring to a low simmer.  If you are using fresh tomatoes, simmer for 15-20 minutes until the tomatoes are cooked and soft.  There should be a nice pool of liquid:  optionally add 1/4 c. broth if it seems dry.  Season with salt and pepper to taste.
- When the water is boiling, add the broccoli rabe, stems trimmed, and cook for about three minutes.
- Transfer the broccoli rabe to the pan with the tomatoes, adding an extra dash of salt, and continue to simmer.
- Bring 1 c. of broth or water to boil with the lemon juice (the microwave is useful here) and pour it over the couscous in a bowl.  Cover and let sit five minutes.
- Divide the couscous between two plates and make a large well in the center.
- Spoon tomatoes into each well and place the broccoli rabe on top.  Pour the juices over the vegetables.

Enjoy!

Weeknight Meal: Creamy Couscous with Chicken

This is a really easy meal that can be thrown together on a weeknight after work, perfect for a mild summer night with a side salad of cucumbers and tomatoes.  Adding just a dash of cream to the couscous makes it almost seem like time-consuming risotto.

• Season a chicken breast with salt and pepper.
• Heat a pan on high, add just a little butter, and sear the chicken breast.
• Reduce heat and cook the chicken for a few minutes, turning over once.
• Add 1/2 c. pearl couscous to toast to a golden brown.
• Add the juice of one lemon and 3/4 c. vegetable or chicken broth.
• Cover and simmer until the liquid is absorbed.
• Add about 2 tbsp cream and stir.
• Add 1/2 c. chopped green onion and 1 c. baby spinach.
• After plating the dish I like to toast the few remaining morsels of couscous in the pan until they are crispy for a garnish of contrasting texture.

Serves two.  Enjoy!

Chicken Couscous with Fresh Chick Peas

Have you ever seen a fresh chick pea?  I know I hadn't until strolling through the grocery store recently.  Having only experienced them in canned or dried form, I immediately bagged some up.  They're pretty adorable:  little elfin shoe shaped pods that make a little pop when you squeeze them open just right.  The fresh peas looked similar to their familiar counterparts, only light green and a bit more shriveled.  The sign said they could be lightly steamed and eaten like edamame or cooked in dishes like peas.  I decided to use them in a light couscous.  The light bite of the fresh chick peas is a nice change from the usual creamy texture, and is accentuated by the fresh lemon and basil flavors.

• Combine the juice of half a lemon, 1/4 c. chopped red bell pepper, and 1/2 c. shelled fresh chick peas in a medium saute pan.
• Season with a pinch of cumin, paprika, ginger, and 1 tsp. salt.
• Cook on medium heat, stirring frequently, for about five minutes.
• Add 2/3 c. water or broth (if using broth, reduce salt) and deglaze the pan.
• Bring the water to a boil then add 1/2 c. whole wheat couscous, cover the pan and turn off the heat.
• Let the couscous sit for five minutes, then add a large handful of roughly chopped fresh basil.
• Fluff with a fork and plate the couscous.
• Heat the pan again then add a chicken breast seasoned with salt and pepper.
• After it sears for a moment, flip it over and add the juice of half a lemon.  You can also use leftover chicken and simply reheat it in the pan with the lemon juice.
• Once the chicken is cooked through, slice it and serve it on top of the couscous.

This easily serves two, and will also make a wonderful cold salad for lunch the next day.

Enjoy!

- Rori

Duck Sausage with Couscous and Asparagus

Duck, pearl couscous, and asparagus: how I adore these three foods.  Upon recommendation, I got some amazing duck sausage from a local specialty food shop, Capone Foods.  The meat is blended with shallots, cherries, pancetta, and spices.   To treat it with a simple but flavorful preparation, I decided to serve it with some fresh, sauteed asparagus, and some fruity pearl couscous.

"Pearl couscous?" you say.  "Whatever could that be?"  Well, it's exactly the same as the couscous you know, only bigger.  Sometimes called Israeli couscous, it's larger size gives it a more substantial, chewy feel in the mouth and it lends itself to carrying sauces a bit better.

I loved this meal as a transition from winter to spring foods: it's still warm and aromatic, but has some brighter, fresher flavors as well.  Cook it for yourself or for a dinner party; the proportions are easily adjusted.  Other meats can be substituted for the duck sausage, too!

• First, cook four duck sausages in a pan on medium heat, rolling them often to brown them evening.
• When they are plump and cooked through, set them aside to cool a bit.
• In the same pan, add 1 minced shallot, 1 tbsp butter, and 3/4 couscous.  Toasting the couscous adds a lovely subtle flavor, but be sure to stir it often enough to keep it from burning.
• (optional) Add 1/4 c. red wine to deglaze the pan, scraping the bottom with your spatula.
• Add about 1 c. water (generally, the couscous to water ration is 1 to just over 1).
• Add 10 dried apricot halves that have been minced, salt, pepper, and any herbs that interest you (herbs de provence are good here).
• Bring the water to a boil, reduce heat, cover the pan, and simmer for 10 to 12 minutes.
• While the couscous cooks, start your asparagus cooking in a pan with some olive oil and coarse salt.  I prefer to cook it in an open pan to keep it from steaming (I like it a little crisp).  Be sure to use a large enough pan and toss them so they cook evenly.  You could also roast them in the oven.
• Slice up your now cooler sausages.
• When the couscous is done (all of the liquid should be absorbed) remove it from the pan.
• Get the pan nice and hot again.  Add a little bit of butter, then add the the sausage slices.  You don't want to cook them much longer, instead just browning them a bit more on each sliced side.
• As soon as they get a hint of sear, serve the sausage over the couscous.  Now your asparagus should be done, so plate that as well!

Enjoy this dish with a nice glass of red wine, followed by some fresh fruit with a piece of great chocolate for dessert.

Never one to let leftovers go to waste, the next day for dinner I made a duck sausage 'hot dog'.  I sliced open a crusty baguette and smeared it with a bit of fig jam on one side and whole grain mustard on the other.  After reheating the sausage in pan, I quickly sauteed some red onions to pour over the top.  A very different style of meal, but tasty nonetheless!

Enjoy!