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And The Winner Is . . .
I've really been lagging in the blog entries lately. I seem to have adjusted to the new work hours which give me afternoons to explore cooking experiments and weekends to explore Honey. Um, or at least to do some exploring with Honey. That sounds better. We did relax the last two weekends. The most exciting thing we did was go out to dinner and see a movie with friends Saturday night. I'll give you a recap in part two since I've amassed all these experiences in the last two weeks.
First I have to go over the big losers in our new food foray. You already know about what I don't like. I have to poke some fun at Honey now. He has this talent for knowing he won't like something by the way it looks--purple potatoes, cream sauces. He also developed a sense of knowing he wouldn't like something by the way it sounds--guacamole, hummus. I guess this would fall under the category of not liking something by the way it looks, but shapes of foods tend to bother him--elbow macaroni, and Israeli couscous which is similar to those little noodle balls (acini de Pepe)that you would find in Italian Wedding Soup , which he likes. I don't get it. Maybe because they weren't floating in broth? I guess I'll be deprived of these things in our life together unless I run across them at parties.
Anyway, the big winner in our new food adventure is a recipe I got off of epicurious.com. I've made it twice. The second time with the Israeli couscous. I ate all that myself since we now know Honey doesn't like it. You are going to look at this and think it's complicated. Not so! I discovered Honey's toaster oven. My new favorite kitchen appliance. The only thing time consuming was the roasting of the tomatoes and the toaster oven took care of them nicely. Everything else was simple.
WILD SALMON WITH PEARL COUSCOUS, SLOW-ROASTED TOMATOES, AND LEMON OREGANO OIL
We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves
12 whole fresh oregano leaves plus 3 tablespoons finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice
For couscous
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous (12 oz)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon salt
For salmon
6 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and quartered lengthwise
Put oven rack in middle position and preheat oven to 250°F.
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes. Stir in basil and whole oregano leaves, then pour oil over tomatoes. Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours.
Transfer tomatoes with a spatula to a large plate, then pour oil through a fine-mesh sieve into a small bowl or measuring cup, discarding solids. Stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper.
Cook couscous:
Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons lemon oregano oil. Season with salt.
Roast salmon while couscous stands:
Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.
Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 12 to 14 minutes.
Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put 2 tomato halves on each plate, then sprinkle salmon with olives and drizzle with some lemon oregano oil.
Cooks' note:
Tomatoes can be roasted 3 days ahead and chilled in oil in an airtight container. Bring to room temperature before proceeding.
Makes 6 servings.
Gourmet
Menus
April 2005
Ignore the reviews and commentary on Wild and farm raised salmon. We are lucky we get fresh salmon of any variety here in Johnstown. That's what I used. Fresh salmon. Of what particular species or area? Beats me, I don't care. Oh and I used regular couscous the first time because that is also what I could find here, and I forgot the Kalamata olives. So you see there is room to play. I did use fresh herbs out of the garden. The lemon oregano oil really makes this dish Mediterranean. This is a restaurant quality recipe! Honey will eat this often as long as I make it the first way I made it, minus Israeli couscous and Kalamata olives.
Come to think of it, I think I told Honey the first time that we were having the worlds smallest pasta. Then after he ate, and liked it, I hit him with the couscous name. Devious? Naturally. I am a woman.
Our second place winner in new foods was Scallop and Shrimp Creole. All the vegetables I got from the garden except the celery. I even used the gazillion ripe tomatoes for the sauce and the reddened jalapenos in place of the cayenne pepper and Tabasco. Then I served it in a nest of rice. Yummy.
On our pre-movie shopping excursion I picked up a decent book ( both to be reviewed in part 2), and these:
Yea, they're Christmas cards. Even though I hate Christmas, I'm doing cards this year. I'll tell you why I hate it later. Say a little closer to Christmas? There's a clue to why. Just one of the reasons. These made me laugh. They reminded me a little of Far Side cartoons. They were made by the people at American Greetings. I have a couple of friends that work there. Just doing my part to make sure they stay employed. The line inside the first card reads: Squishing you a merry Christmas. Cute, huh?
Hey! I guess I'm going to have to invite some people over if I'm ever
going to try one of your recipes. I'm not good at cooking for one. Loved
the cartoons and there is no longer any reason for you to hate Christmas
and holidays so just relax and get into it! Just think of the new cookie
recipes you can try! And bring me some! I got a new toaster--can I do
tomatoes in it? lol
Sorry Mommy, the only thing good about Christmas is your birthday (and the
commemoration of Christ). New toaster? Is it the kind with slots on the
top? Not good for tomatoes. If it has the door that opens in front, you
are on your way to roasted tomatoes.
Thanks for the link to the food site. I'm not finicky, but I’ve always
disliked corn (any way that you make it), watermelon, raisins, lima beans,
and a lot of types of fish. But, I’m always willing to try a new
food/recipe. Maybe you can camouflage some of the foods that Honey doesn’t
like, so that he eats them without thinking? Good luck. I love couscous and
tomatoes, not big on salmon. As far as Christmas, I've always hated that
day re: Family, hasn't been 1 year, that I can honestly remember, that
didn't go to shit, and that's not always me causing it! Are family seems to
combust on Christmas, but yet, not on Easter? Go figure. Enjoyed the humour
of the cards, thanks for sharing them. May you & Honey have an enjoyable
weekend, exploring, and eating to your heart's content!
I'm not one for couscous. Everytime I've had it, it taste like rice that
wasn't cooked enough. The last time I had it was at a restaurant owned by
Valerie Simpson and Nick Ashford called the Sugar Bar. They served
couscous with Prawn. Didn't work for me. I must say, your meal looks
pretty tempting from the photo.
I like couscous, and I like it in different recipes. This one sounds good!
The Christmas cards are funny. I've always enjoyed Christmas but the last
couple of years it just doesn't seem the same for some reason. There's
only 73 days until Christmas though!
I've never tried couscous. I'm not an adventurous cook. I keep meaning to
become one, but life gets in the way, and I throw something in the
Crockpot, instead. This dish looks very pretty.
That looks absolutely delicious. I'd try anything as long it doesnt have
tilapia or okra as the main ingredient. :)
I Like to try new recipes when I have time. have never had couscous though.
:-)
Now if only I liked salmon....it looks very good!!