Glorious Grains Moroccan Style

I think I might have a starch addiction. I am drawn to anything that provides that hearty, hulky texture.  Pasta, rice, potatoes, grains.  All these top my "I'll eat these anywhere, anytime" list.  Since I tend to consume all of the previously mentioned starchy delights a lot, I am always searching for different flavor combos to add to my repertoire.  I am not a huge fan of savory foods being too sweet, but I do enjoy countering tangy, sour, spicy flavors with cooling herbs and hints of sweet notes.  That's why this recipe, mixing grains of varied flavors and textures with herbs and other 'condiments', hits the bull's eye, satisfying those goals. Another great plus to this combo is that these grains pack a powerful protein punch.  Flavor, nutrients, festive looking... What more can you ask of your food?

When I first made this dish I was still eating wheat, so couscous was one of the 'grains' I used.  If you are not gluten free then go ahead, stir it in. For those who are gluten free, just eliminate the couscous as I do now.  You can add another grain or replace it by doubling up on one of the others already being used.  I used another 3/4 c of quinoa as a replacement.

What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out Miller Pottery

Ingredients

Simple, but perfectly balanced dressing line up.

1 c uncooked Kasha (Buckwheat)
1 c uncooked Quinoa
1 c uncooked Couscous (eliminate to be gluten free)
1 c uncooked Millet
1/4 c chives, chopped
1/2 c chopped parsley
1/4 c mint, chopped
3/4 c dried apricots, diced
3/4 c Medjool dates, diced
1/2 c red onion, diced
1 c scallion, sliced
1/2 c almond slivers
(orange wedges would add lovely fresh component as an option)

Dressing
1/2 c lemon juice
1 T lemon zest
1/2 t red pepper flakes
1.5 t salt
3/4 c olive oil

 

Instructions 

Cook each of the grains separately, according to the package. 

Glorious grains. Millet, quinoa, kasha (which is also known as buckwheat)

While those are cooking, chop and prep all the remaining ingredients and have ready to mix together.   

Parsley, dates, scallions, red onion, almonds, dried apricots, chives, mint. Oh, these are going to love dancing together.

Once the grains are done, drain and mix them together, adding the dressing before all the other ingredients.

Cooked kasha, milliet, quinoa.

Pour the dressing on first and let it all soak in.

Then add in all the remaining ingredients and toss until well combined. 

A bounty of textures, flavors and nutrients all in one big bowl.

You see that big LOVE sign. That's right, stir this up with huge amounts of Love. (See below about the new sign.)

This dish can be served slightly warm, room temp or even chilled.  Since it has a nod to Moroccan flavors it will pair with lamb or chicken dishes quite well.  I ate mine with ripe heirloom tomatoes and French feta cheese.  The rest of our gang enjoyed it with roasted chicken.

You may have noticed that my LOVE in the background of some my shots has grown.  Indeed, it has.  There are moments in my life that continue to remind me of the many blessings bestowed on me.  Friends are at the top of my list.  One of my best friends extended her love by sending me some of hers in the form of that huge swirl of emotion.  Thank you Dominique for sharing this with me and for your eternal friendship, support and of course, Love.  My heart grew 3 sizes that day!

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Gremolata on Grilled Eggplants - Dana style

Last summer I happened upon long, white eggplants that motivated me to grill them and top them with a feta cream concoction.  I, and my guests, loved the combo so much that I was again inspired by the zesty, tangy flavors of feta, herbs and lemon. This time wanting to create more of a gremolata style topping. 

Ok, before the emails start coming asking, "What is gremolata" ? (Although trust me, I never mind getting your email questions or suggestions.)  Gremolata is an Italian condiment, if you will.  Super basic, but like many things Italian, it makes a powerful statement.  It's a zesty garnish of chopped herbs. The classic version consists of lemon zest, garlic, parsley and anchovy and is often used as to complement such dishes as Osso Buco alla Milanese, providing a final flavor zip to a rich meat dish.  

Classic style is great since most of those ingredients are common to every kitchen, and it creates a wonderful go-to topping to liven up any dish.  However, fear not of veering off the common path. I implore you to go ahead and venture out. Mix and match to design your own gremolata.  Think other citrus fruits such as lime, orange, grapefruit.  Mix up the herb type either substituting or adding to the parsley with cilantro/coriander, mint, sage. When it comes to the spicy zing of garlic, ponder anything zingy: finely grated fresh horseradish, grated ginger or minced shallot. Some chefs even throw in Pecorino Romano cheese, anchovy, toasted pine nuts or grated bottarga.  So, no big surprise that I would riff off the classic gremolata to create a garnish that was destined to brighten up another batch of long, white eggplants. 

I quickly began compiling items for my dana version.  The key to a great gremolata is FRESH ingredients. No jarred herbs or citruses allowed.

ingredients

1/4 c chopped parsley
3 T chopped Moroccan or oil cured olives
1 T chopped fresh, mint
2 T chopped oven dried tomatoes*
1/3 c crumbled feta
1/4 t red pepper flakes
3 T minced shallot
1 T lemon zest
3 T olive oil

*I made my own oven dried tomatoes and packed them in oil. Recipe is linked above but can also use sun dried tomatoes

Instructions

Grill or prepare the meat or veggie of your choice.  As I mentioned, I grilled white eggplants and onions.

Chop, prep all the above ingredients and combine together.  A true gremolata does not include the oil. But you can add it to the mix or drizzle it over top the final dish.

This adds such a bright, summer fresh flavor to grilled anything.  Heck, I bet this would be banging on a grilled hamburger.  Skip the ketchup, and pile on the gremolata!!

Another fringe benefit to using gremolata on vegetables is that you rake in all the fresh, brightness of citrus without turning your green vegetables brown. I also tried it on spaghetti squash and it definitely imparted a different flavor profile.  Now that's amore!

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Fresh Ricotta Crostini featuring Summer Toppings

Ricotta crostini topped with the freshest, summer seasonal produce.

At the farmers' market this week, one of the new items to scoop up was fresh peas in their pods.  Oh, the excitement and sheer joy of bringing home new seasonal produce. Now, I know this may not be everyone's reaction, but it's fun playing with food.  As per usual though, I didn't have an inkling of what I would make but I knew I had to get me some peas.

Then off to our local organic market I wandered and found pea shoots.  Again, not sure what their destiny would be but had to get them, too. Especially since it felt in keeping with the peas.  I also found French Sourdough bread, which I grabbed in an effort to test how my wheat and yeast sensitivity would fair with this one.

Once I was home, I still didn't have a clue as to what I would do. But just when all hope seemed lost, I thought of ricotta. Whenever in doubt you can always count on cheese as your salvation. With that, I was off to the races with a plan in hand.  I decided that I would celebrate some of the jewels of the season and feature them on crostini.  

Now don't get too excited thinking I'm a genius.  This is not some super "oh my God, what a innovative idea" moment. It's a just a few good pairings that are easy to assemble and even easier to enjoy.  It's summer for Pete's sake.  We all want no brainer food ideas.  This one fits the bill.

Here are the stars of today's show.  
French Sourdough Bread, Fresh Ricotta, Fresh Peas, Pea Shoots, Nectarines, Mint, Tomatoes, Basil

Look at that bounty of summer jewels.

I almost feel silly giving any kind of instructions as this couldn't be easier, and it's pretty self explanatory, but... 
First things first, toast the bread.

You can mix and match at will. One thing remains the same; dollop some the ricotta on each slice and then build each crostini using whichever of these flavor busting seasonal ingredients tickle your fancy to create your perfect crostini. 
Here's what I did.

Pea-Pea Shoot Crostini

1. Shuck the peas and blanch them. You can also eat them raw. (Can't find fresh, use frozen ones and blanch.)

2. Top the bread with ricotta.

3. Add shoots & peas pressing them in.

4. Sprinkle with coarse sea salt and drizzle with olive oil.

Fresh Tomato-Basil Crostini

1. While still warm, rub the toasted bread with fresh garlic.

2. Top with ricotta, fresh slices of tomatoes, basil.

3. Sprinkle with coarse sea salt and olive oil.

It's as simple as rubbing it on

Fresh bite of summer

Roasted Tomato Crostini

1. Roast grape tomatoes with oil and whole garlic pieces.

2. Mash the garlic with sea salt, pepper & oil.

3. Spread the garlic mash on the toast.

4. Add ricotta, roasted tomatoes, basil and drizzle with tomato juices.

Roasted garlic cloves, sea salt, pepper and olive oil

Spread as much or as little, but spread this golden goodness.

I'm sure you will figure out what to do with all those candy jeweled roasted tomatoes. One idea: make more crostini!

Sweet and savory bite.

Nectarine-Mint Crostini

1. Make a mint simple syrup by heating up equal parts sugar and water with mint leaves until sugar dissolves.

2. Drizzle the simple syrup on top of the bread.

3. Top with ricotta, nectarine, minced mint and drizzle some more.

It seriously doesn't get easier than this. These make a wonderful little afternoon snack.  How about a luxurious breakfast treat.  An elegant brunch item. Naturally these are ideal as a party appetizer.
So simple. So fresh.  So seasonal.

These are but a few of the endless variations for crostini. But ones the truly celebrate the summer's seasonal offerings.  Make one. Make them all.  
A few other topping ideas:

• Sautéed spinach with garlic, oil and red pepper flakes

• Sautéed broccoli rabe with garlic, oil and shaved Parmesano Reggiano

• Fresh figs drizzled with honey (you can also add chopped prosciutto)

• Strawberries, fresh thyme sprinkled with raw sugar

Seriously, it's bread with cheese, top it with whatever floats your boat, and then happy sailing.

Zucchini Crudo with Shaved Parmigiano & Mint Oil

I have often heard my husband, JuanCarlos, talk about good design and how keeping it simple is one of the hardest to achieve.  It means that the elements need to stand purely on their own merit. Without any flashy accruements. Without any special effects or distractions. Their very essence must to be outstanding.  The same is true with simple food dishes.  The purity of the ingredients must be superb; because without fancy schmancy sauces or tons of other ingredients there truly is no where to hide.  Fresh flavor front and center. This is at the core of Italian cooking.  Few ingredients but fresh as hell, or we'll take you out at the knees.  

This zucchini crudo dish falls squarely in that corner.  Now you know my love/hate affair with zucchini.  It's a great vegetable but let's face it, it can sometimes be boring.  Over the years I have tried to take the ho hum of the zucch and give it some 'zazz.   (Check the various ways I have used them by searching zucchini on the blog.)  Case in point, last year while staying at our friend's country house I was faced with more zucchini.  I conjured up a Zucchini Carpaccio that featured a gutsy citrus punch of flavor.   For now, I want to stick with the Italian theme and  share the recreation of dish I recently had during our last visit to Tuscany.  In last week's posting I mentioned that I made this dish as part our Sunday afternoon meal in the Tuscan Hills of Montesperoli.  As promised, here it is.

Crudo. What a great word, meaning raw. There are many reasons to love crudo.  The first being... no cooking. Next, it's natural and naked.  Which is ideal for the summer.  I would venture to say that during these sultry months many of us prefer our food as well as our friends crudo - raw, natural and naked!  

Food wise, with the heat pounding down, the kitchen is the last place you want to be.  And consumption wise, who wants your food hotter than the weather? Something cool and refreshing is required.  This dish checks off all those boxes. Plus with 4th of July fast approaching, it's the perfect way to elevate that holiday BBQ.

There are four main ingredients that demand the utmost freshness.  Zucchini, Parmigiano Reggiano, fresh mint and lemons.  If any one of these are old and tired, then figure out something else to do with them.  

Italian Zucchini fresh from the garden

Cool, crisp mint and fresh lemons

I'm not listing quantities because this is one of those platters that you make to the size you need.  For 7 people in Italy I used 3 large zucchini.  For the big party a few weeks ago, I used 5-6.  The amount of Parmigiano is up to you.

Instructions

Shave the zucchini lengthwise using a mandolin. You want long strips.  In Italy, Claudia, the villa owner, gave me a hand slicer which worked just fine. Albeit, it got scary as I reached the last part of the zucchini.  Watch your fingers, folks.  You need all of them.  

Shaving zucchini into ribbons of freshness.

Arrange them on a plate by folding them over onto themselves for create a ribbon like effect. Circle your way around the plate, filling it to the middle. Shave shards of good, sharp Parmigiano Reggiano cheese over top. Shave until your heart's content.  

This was the plate I prepared for a recent family gathering. I just love how the zucchini falls over bowing with grace creating a spiral of garden goodness.

I like to create drama so I rolled a few zucchini slices to add to the middle of platter. It just finishes it in a fun way.

dressing

2 c packed fresh mint
2 T lemon juice
2 t lemon zest
1 c Olive oil
salt/pepper to taste

For the dressing, you can either mince up the mint, buzz it in a small processor or use a mortar and pestle to ground the mint.  Course sea salt, pepper, lemon juice and fruity olive oil are all you need.  Whisk together and drizzle over top.  

The zucchini are crisp and mild. The parmigiano adds the salty bite.The mint is fragrant and the lemon juice brightens it all. ( I would say basil would work just as well for this dish.)  Simple ingredients showcasing their best. Now how simple was that.  I think good design can be simple, and simple design can be good when your star ingredients are just that... the stars.

Strings... of Bean, Pepper & Asparagus Salad

Many, many moons ago I made a string bean and pepper salad to bring to a BBQ. The hostess and guests loved it, but ironically I never made it again. Mostly because back then, I never wrote any of my recipe ideas down and had forgotten all about this one.  My memory was jogged when I was shopping yesterday and saw some of the ingredients.  I decided it was worth digging into the memory banks to revive this salad.  

The main ingredients I remembered

I knew I used string beans, red and yellow peppers with a creamy type of dressing. I also remembered that I cut the string beans on a severe angle, and julienned the peppers so that the visual effect was of all the ingredients being long and lean.  After that, quite honestly the rest was a blur.  This time around I found that I had asparagus in the back of the fridge and thought they fell right in line with the long and lean mantra. So, into this recipe they went. Then began the "recreation".   

Ingredients

4 c (approx) string beans, blanched then cut on a long diagonal
1 red pepper, julienned and blanched
1 yellow pepper, julienned and blanched
1 bunch asparagus, cut lengthwise on the diagonal, blanched
1 scallion, thinly sliced on the diagonal
Mint, chiffonade
 

Dressing

1/2 avocado
1/2 lemon, juiced
1/4 t course sea salt
1/8 t crushed black pepper
1/4 t whole grain mustard
3 T olive oil

String beans blanching

It's the peppers' turn

Now the asparagus

Instructions

Trim and wash the string beans.  In a saucepan, blanch the string beans until tender but still with a bite.  Cut both the red and yellow peppers into thin julienne slices.  Once the string beans are done, remove and cut them in long diagonal pieces. Add the peppers to same saucepan and lightly blanch.  These literally take 30 seconds to one minute. You just want to get the raw bite out of these.  Cut the asparagus stems on a long diagonal cut.  After removing the peppers, blanch in same saucepan.  Add all the vegetables to a serving dish. Add the scallions and chopped mint.  

I simply could not recall what I did for the dressing but I had an avocado and knew that would deliver a creamy version.  I used a mortal and pestle to combine all the above ingredients, whisking in the olive oil.  You certainly can use a mini blender in pulse mode or a fork to mash the avocado, then whisk all together.  Pour the dressing over the room temperature vegetables and lightly toss.  

This wasn't quite the original salad, and I'm not even sure how I can say that since I can't remember what the exact original salad was, but I liked it just the same.  I loved how I could taste the hint of mustard with a bright mint finish and that all the veggies still had a fresh bite to them.  I think this is a great spring and summer side dish for a warm evening's dinner or great for a afternoon BBQ.  This could also be hearty base for a sautéd fish.  It looks great. Tastes great. And truly is a quick and easy recipe to whip up in a hurry.  So hurry, get your long and lean strings of veggies on.