Tuesday, June 14, 2011

Curried Couscous Salad

Perfect for Father's Day.

Perfect for summer.

You are going to love the way it tastes.

Photo by Bruce Barone.
1/3 cup slivered almonds
1 1/2 cups couscous
1 teaspoon chicken-flavored instant bouillon
1 10-ounce package frozen peas
1/4 cup dark seedless raisins
1/3 cup salad oil
1 medium-sized onion, chopped
2 tablespoons curry powder
1/4 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt

1. In 10-inch skillet over medium-high heat, cook almonds until lightly browned, stirring frequently. Remove almonds from skillet; set aside. In same skillet, cook couscous until lightly browned, stirring frequently; remove skillet from heat. Stir in bouillon and 2 cups boiling water. Cover skillet and let stand 5 minutes.
2. Meanwhile, in 2-quart saucepan, cook peas as label directs; drain. Add peas and raisins to couscous mixture.
3. In same saucepan over medium heat, in hot salad oil, cook onion and curry powder until onion is tender. Stir in vinegar, sugar and salt: pour over couscous mixture. With rubber spatula, toss gently to mix. Cover and refrigerate at least 2 hours to blend flavors.
4. To serve, toss curried couscous mixture with toasted almonds.
Makes 12 accompaniment servings. About 175 calories per serving.
I have been making this for 10+ years. Everyone has loved it. I don't have the original recipe, the one I clipped out of the magazine, but it was from Food & Wine or Bon Appetit. I think. I am posting it today as neighbor of mine, Elinor Lipman,  when I lived in Northampton, MA wrote to me today and asked if I still had the recipe. I do--online :)

Saturday, June 11, 2011

Red Potato Salad with Peas and Chocolate Mint


Photo by Bruce Barone.


3 or 4 red potatoes, quartered lengthwise and cut crosswise into 3/4" slices
2 tablespoons distilled white vinegar
1/4 cup mayonnaise
1/4 cup of sour cream
1/4 cup of fresh chopped chocolate mint
1 cup thawed frozen peas

1. Steam the red potatoes, covered, for about 10 minutes or until they are just tender.
2. Transfer red potatoes to a bowl, and toss them with the vinegar, and salt to taste.
3. Let the potatoes cool, and chill them, covered for about 1 hour or until they are cold.
4. Remove potatoes from refrigerator, in another bowl combine mayo and sour cream with the mint.
5. Pour the prepared salad dressing from Step 4 over the potatoes, add the peas, and salt and pepper to taste. Toss the potato salad.
6. Serve the salad at room temperature.

We ate this, which was delicious, with grilled summer squash and a ribeye steak. A Malbec was served with dinner. I love chocolate mint, but you could simply substitute mint.

Tuesday, June 7, 2011


This IS a WOW!

Photo by Bruce Barone.


3 cups blueberries
1/2 cup honey
1/4 cup ketchup
1 medium jalapeƱo pepper, seeded and minced
1/4 cup chopped shallots
1 Tbs grated fresh ginger
2 tsp fresh lime juice
1/4 tsp dry mustard


1-pound pork tenderloin
Salt and freshly ground black pepper
1. Prepare sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 60 minutes. Divide sauce between 2 bowls; set aside.
2. Prepare meat: Preheat grill to medium heat. Season pork with salt and pepper. Sear, turning to cook on all sides, 10-15 minutes. Brush with half of the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°F). Set aside and let rest for 5 minutes. Carve crosswise; serve with remaining barbecue sauce.
Servings: 4

Recipe Source: O Magazine with a few changes :)

Great for a weekend party!!!