Two-Grain Saffron Couscous
We love the size and flavor variation of the two types of couscous in this recipe. Lebanese large-pearl moghrabieh couscous, which is made from semolina wheat, is paired with small-size whole-wheat Moroccan m’hamsa couscous. The size variation is texturally interesting as well as visually beautiful. If you have trouble finding these specific types of couscous, see our variation that follows to use Israeli and instant couscous. Flavored with saffron and colored by the bright yellow turmeric, this dish is excellent served alongside tagines, broiled meats, and stews.
To turn this into a great dish for Tu B’Shevat, we like to add ingredients to represent each of the Seven Species that the Bible describes as being abundant in the land of Israel. Top the couscous with sliced pitted dates and figs, some pomegranate seeds, and a dressing made with olive oil, wine vinegar, and a touch of barley malt syrup and you have a Seven-Species dish.
SERVES 6 TO 8
6 cups vegetable, chicken, or beef stock, or water
½ teaspoon ground turmeric
½ teaspoon kosher salt
Pinch saffron threads
1 bay leaf
1 cup Lebanese (moghrabieh) couscous
1 cup whole-wheat Moroccan (m’hamsa) couscous
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley or cilantro (optional)
In a medium saucepan, combine the stock, turmeric, salt, saffron, and bay leaf and bring to a boil over high heat.
Add the Lebanese couscous, reduce the heat to low, and simmer, uncovered, for 25 minutes. Add the Moroccan couscous and olive oil and stir. Increase the heat to high and bring to a boil. Cover, remove from the heat, and allow to rest until the liquid is absorbed, 10 to 12 minutes. Discard the bay leaf, fluff with a fork, stir in the parsley, if using, and serve.
NOTE: You can make this dish using Israeli and instant couscous. Substitute the Israeli for the Lebanese couscous and cook for only 7 minutes. Add the instant couscous and the olive oil, and stir. Bring to a boil, cover, and remove from the heat. After 5 minutes, fluff with a fork, stir in the parsley, if using, and serve.
Risotto with Salmon, Leeks, and Peas
Risotto is traditionally served as a first course. Here we’ve broken with tradition on a few fronts. By incorporating vegetables and fish, we transform the creamy rice into a main course. We’ve also added Parmesan, not usually a seafood partner. But Italians, who should know, have acknowledged the tastiness of Parmesan with some fish dishes. While we’re happy to experiment with flavor, some things—such as risotto technique—are best done the traditional way. According to the late Marcella Hazan, the secret to good risotto is fresh ingredients and elbow grease. So be ready to stir with vigor and take your time.
Serve this on Shavuot, the holiday when we traditionally eat dairy foods.
SERVES 4
5 to 6 cups fish or vegetable stock
1 cup shelled fresh peas or defrosted frozen peas
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup thinly sliced leek, white and light green parts only
⅔ cup white wine
Kosher salt
1½ cups Arborio rice
6 ounces salmon fillet, skin removed, cut into ½-inch cubes
½ cup grated Parmesan (optional)
Freshly ground black pepper
Grated zest of 1 small lemon
Bring the stock to a boil in a medium saucepan. Reduce the heat, cover the pan, and simmer gently.
If using fresh shelled peas, blanch them in boiling water in a medium saucepan for 2 to 4 minutes, until bright green and partially cooked. Drain and run under cold water to stop cooking. Set aside.
Meanwhile, in a large saucepan, melt half the butter with the oil over low heat. Add the leek and sauté until softened, 5 to 6 minutes. Add the wine, turn up the heat to medium, and cook until the alcohol has evaporated, about 2 minutes. Season with salt.
Add the rice, stir well, and pour in just enough of the simmering stock to cover. Cook, stirring constantly, until all the liquid has been absorbed. Make sure to maintain an active simmer. Stirring constantly, continue to add more stock, about ½ cup at a time as each addition has been absorbed, until the rice is approaching tender-firm, about 12 minutes. As you cook, be sure to scrape the bottom of the pan to prevent the rice from sticking.
Add the salmon to the saucepan and stir until the rice is tender and the salmon is cooked through, about 5 minutes. Stir gingerly to avoid breaking up the salmon pieces. After 3 minutes, add the peas and stir through. Remove the pan from the heat and stir in the remaining butter and the Parmesan, if using. Season with salt and pepper. Sprinkle with the lemon zest and serve immediately.
Buckwheat Noodles with Grilled Hen-of-the-Woods Mushrooms
While buckwheat and mushrooms were both staples in an Eastern European diet, this Asian-inspired recipe reflects the way we like to cook now. We have paired buckwheat noodles, with their deep nutty flavor, and hen-of-the-woods mushrooms (also known as maitake), which are grilled until they become crunchy on the outside and chewy-tender within. A garlicky dressing made with yuzu juice (see here for a description) and a sprinkling of toasted sesame seeds finish this delicious dish. Soba noodles can also be gluten free. Please check the package labels.
Hen-of-the-woods mushrooms have great health benefits and are thought to boost the immune system. Store them, like all mushrooms, in a paper bag in the refrigerator. If they’re wrapped in plastic they become soggy and won’t yield the best result. Look for hen-of-the-woods at farmers’ markets and gourmet food stores, but if they aren’t available, substitute shiitake mushrooms.
SERVES 4
1 tablespoon sesame seeds
6 tablespoons grapeseed oil, plus more for brushing
¼ cup yuzu juice or lime juice
5 teaspoons soy sauce
½ teaspoon finely minced garlic
½ teaspoon freshly ground black pepper, plus more for seasoning
¾ pound hen-of-the-woods mushrooms, separated into about 8 clusters
Kosher salt
½ pound soba noodles
1 to 2 tablespoons toasted sesame oil
2 tablespoons roughly chopped fresh flat-leaf parsley or cilantro
1 lime, quartered
Pea shoot tendrils, for gamish (optional)
In a small sauté pan, toast the sesame seeds over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and set aside.
In a small bowl, whisk together the oil, juice, soy sauce, garlic, and ½ teaspoon pepper. Set the dressing aside.
Heat a grill pan over high heat. Brush the mushrooms with grapeseed oil and season with salt and pepper. Working in batches, grill the mushrooms, turning occasionally, until browned and crisp, about 4 minutes per side. Transfer the mushrooms to a plate.
Bring a large pot of salted water to boil. Cook the noodles according to the package directions, usually 6 to 8 minutes. Toss with the sesame oil (to taste) and transfer to a platter.
Toss the noodles with the grilled mushrooms and sprinkle with the toasted sesame seeds and parsley. Drizzle on some dressing. Serve with the lime wedges and the remaining dressing, and garnish will pea shoots, if using.