Here are several to look over. Don't you love getting something new to cook with?
* Exported for MasterCook 4 by Living Cookbook *
"Paella" Couscous Salad
Recipe By : Gourmet July 2002
Serving Size : 6 Preparation Time: 1:00
Categories : Main Dish Salad
Shellfish
Amount Measure Ingredient -- Preparation Method
Salad2 Tbs extra-virgin olive oil
1/2 lb Spanish chorizo (spicy cured pork sausage;
-- preferably hot), cut into 1/4-inch dice*
1/2 cup finely chopped shallot
1 large clove garlic, minced
1 1/2 cups chicken broth
1/2 cup dry white wine
3/4 lb medium shrimp in shell (26), peeled and deveined
3/4 lb sea scallops, tough muscle removed
-- from side of each if necessary, halved
-- crosswise (quartered if large)
1 Tbs fresh lemon juice
1 10-oz box couscous (1 1/2 cups)
1/4 tsp crumbled saffron threads
1 cup frozen peas, thawed
1 large red bell pepper, finely diced
1 cup coarsely chopped drained pimiento-stuffed
-- green olives (5 oz)
1/3 cup finely chopped fresh flat-leaf parsleyDressing1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large cloves garlic, chopped
3/4 tsp salt
1/2 tsp black pepper
1/8 tsp cayenneAccompanimentlemon wedges
Salad
1. Heat oil in a large heavy skillet over moderately high heat until hot but
not smoking, then sauté chorizo and shallot, stirring, until chorizo is
golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1
minute. Transfer mixture to a large bowl, scraping out skillet with a rubber
spatula.
2. Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp,
covered, until just cooked through, about 45 seconds. Transfer shrimp with a
slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and
cook scallops, covered, until just cooked through, about 2 minutes. Transfer
scallops with slotted spoon to bowl with shrimp and pour any liquid
accumulated in bowl back into pan. Add lemon juice to seafood, then add salt
and pepper to taste and toss to combine.
3. Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in
saucepan and discard remainder. Add saffron and bring liquid to a boil and
pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes.
Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper,
olives, and seafood and toss to combine.
Dressing
1. Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a
blender until smooth and pour over seafood salad, tossing to combine well.
Let stand 30 minutes at room temperature to allow couscous to absorb
dressing.
2. Stir in parsley and season salad with salt and pepper.
Cooking Tip: * Available at Latino markets and some supermarkets.
Cooking Tip: Salad can be made (without parsley) 2 hours ahead and chilled,
covered. Bring to room temperature and stir in parsley just before serving.
Recipe Source: Gourmet July 2002
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* Exported for MasterCook 4 by Living Cookbook *
Almost Hands-Free Saffron Risotto with Chicken & Peas
Recipe By : Cook's Illustrated May 2010
Serving Size : -1 Preparation Time:
Categories : Chicken Risotto
Side Dish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method5 cups low-sodium chicken broth
1/4 tsp saffron threads
1 1/2 cups water
2 12-oz (about) bone-in, skin-on chicken breast halves,
-- each cut in half crosswise
4 Tbs (1/2 stick)unsalted butter
1 large onion, chopped fine (about 1 1/2 cups)
table salt
1 large clove garlic, minced or pressed through a
-- garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 oz grated Parmesan cheese (about 1 cup)
3/4 cup frozen peas
1 tsp juice from 1 lemon
2 Tbs chopped fresh parsley leaves
2 Tbs chopped fresh chives
ground black pepper
1. Bring broth and water to boil in large saucepan over high heat. Reduce
heat to medium-low to maintain gentle simmer.
2. Heat olive oil in large Dutch oven over medium heat until just starting
to smoke. Add chicken, skin side down, and cook without moving until golden
brown, 4 to 6 minutes. Flip chicken and cook second side until lightly
browned, about 2 minutes. Transfer chicken to saucepan of simmering broth
and cook until instant-read thermometer inserted into thickest part
registers 165 degrees, 10 to 15 minutes. Transfer to large plate.
3. Add 2 tablespoons butter to now empty Dutch oven set over medium heat.
When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring
frequently, until onion is softened but not browned, 4 to 5 minutes. Add
garlic and stir until fragrant, about 30 seconds. Add rice and cook,
stirring frequently, until grains are translucent around edges, about 3
minutes.
4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3
minutes. Stir 5 cups warm broth and saffron into rice; reduce heat to
medium-low, cover, and simmer until almost all liquid has been absorbed and
rice is just al dente, 16 to 18 minutes, stirring twice during cooking.
5. Add 3/4 cup warm broth to risotto and stir gently and constantly until
risotto becomes creamy, about 3 minutes. Stir in Parmesan and frozen peas.
Remove pot from heat, cover, and let stand for 5 minutes.
6. Meanwhile, remove and discard skin and bones from chicken, and shred meat
into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons
butter, lemon juice, parsley, and chives into risotto. Season with salt and
pepper to taste. If desired, add up to 1/2 cup additional broth to loosen
texture of risotto.
Cooking Tip: Secrets to Almost Hands-Free Risotto: In the traditional
approach to risotto, near-constant stirring for 25 minutes accomplishes two
things: It maximizes the release of starch from the rice, for a creamier
sauce, and it ensures that the whole pot cooks evenly. Here's how we
achieved the same goals, with just a few minutes of stirring.
Cooking Tip: 1. Add lots of liquid: Once it starts bubbling, a full 5 cups
of liquid added at the start of cooking agitates the rice grains much like
stirring, accelerating the release of creamy starch.
Cooking Tip: 2. Put a lid on it: A lid, coupled with the heavy-bottomed
Dutch oven and low heat, helps to distribute the heat as evenly as stirring,
so every grain is as tender as the next.
Cooking Tip: 3. Stir, then rest: A brief stir followed by a five-minute rest
provides additional insurance that the rice will be perfectly al dente, from
the top of the pot to the bottom.
Comments: This recipe does not employ the traditional risotto method; the
rice is mainly stirred for 3 minutes toward the end of cooking instead of
constantly throughout. This more hands-off method does require precise
timing, so we strongly recommend using a timer. The consistency of risotto
is largely a matter of personal taste; if you prefer a looser texture, add
extra broth in step 4.
Recipe Source: Cook's Illustrated May 2010
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* Exported for MasterCook 4 by Living Cookbook *
Grilled Shrimp & Vegetables with Pearl Couscous
Recipe By : Gourmet Jun 2006
Serving Size : 0 Preparation Time: 0:00
Categories : Couscous Main Dish
Shellfish
Amount Measure Ingredient -- Preparation Method3 Tbs red-wine vinegar
3 Tbs chopped fresh oregano
2 Tbs chopped fresh thyme
1 large clove garlic, finely chopped
1 3/4 tsp salt
3/4 tsp black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli
-- couscous; 3/4 lb)
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 tsp crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled
-- and deveined if necessary
2 medium red onions (1 lb total)
2 lb large zucchini (about 4), cut diagonally
-- into 1/2-inch-thick slices
6 oz feta, crumbled (1 1/4 cups)Special equipment12 8-inch wooden skewers, soaked in water 30 minutes
20 wooden picks (round, not flat), soaked
-- in water 30 minutes
1. Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and
1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil
in a slow stream, whisking until vinaigrette is combined.
2. Heat 1 tablespoon oil in a wide 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. While couscous toasts, stir
together broth, water, and saffron in a large glass measure. Add to couscous
with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered,
until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove
from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine,
then stir 2 tablespoons into couscous and let stand, uncovered, at room
temperature.
3. Prepare grill for cooking over medium-hot charcoal (moderate heat for
gas).
4. Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon
pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or
shrimp won't cook evenly).
5. Peel onions and trim root ends slightly, leaving ends intact, then halve
lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1
wooden pick through each wedge to hold layers together while grilling, then
put onions in a large bowl with zucchini. Toss vegetables with remaining 2
tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Grill shrimp skewers on lightly oiled grill rack, covered only if using a
gas grill, turning over once with tongs, until just cooked through, about 4
minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss
with 2 tablespoons vinaigrette.
7. Grill vegetables on lightly oiled grill rack, covered only if using a gas
grill, turning over once, until just tender, about 5 minutes, transferring
to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables
with remaining vinaigrette and toss to combine.
8. Spoon couscous onto a large platter or shallow serving bowl. Arrange
shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm
or at room temperature.
Cooking Tip: If you aren't able to grill outdoors, shrimp and vegetables can
be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill
pan over moderately high heat. Grill shrimp skewers, turning over once,
about 4 minutes total. Grill vegetables, turning over once, about 5 minutes
total.
Cooking Tip: Vinaigrette can be made 3 hours ahead and kept, covered, at
room temperature.
Cooking Tip: Shrimp skewers can be assembled 2 hours ahead and chilled,
covered with plastic wrap.
Cooking Tip: Vegetables can be cut and onions can be skewered 2 hours ahead
and chilled, covered with plastic wrap.
Comments: This riff on traditional pasta salad gets an added layer of flavor
from golden pearls of toasted couscous.
Recipe Source: Gourmet Jun 2006
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* Exported for MasterCook 4 by Living Cookbook *
Parsleyed Potatoes with Saffron
Recipe By : Sertl
Serving Size : 4 Preparation Time: 0:15
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 1/2 lb small red potatoes (preferably 1 1/2
-- inches in diameter; 20 to 24), peeled
2 Tbs (1/4 stick)unsalted butter
pinch saffron threads, crumbled
1 Tbs finely chopped parsley
1. Steam potatoes in a steamer rack, covered, over boiling water until
tender, 18 to 20 minutes.
2. Melt butter with saffron in a medium skillet over medium heat until it
foams, then add potatoes, parsley, 1/4 teaspoon salt, and 1/8 teaspoon
pepper. Cook, shaking skillet to coat potatoes well, until heated through,
about 1 minute.
Comments: Sertl appreciated the basic recipes he learned at The CIA the
most. "When you're crunched for time, you're grateful to have these go-to
techniques under your belt," he says. These buttery, parsleyed red potatoes
have just a suggestion of saffron.
Recipe Author: Sertl
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* Exported for MasterCook 4 by Living Cookbook *
Spanish-Style Beef Brisket
Recipe By : Aidells
Serving Size : 12 Preparation Time: 1:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method2 Tbs sweet pimenton de la Vera (smoked Spanish paprika)
salt and freshly ground black pepper
1 6 1/2lb beef brisket
2 Tbs extra-virgin olive oil
2 large onions, thinly sliced
6 large cloves garlic, chopped
2 1/2 cups chicken stock or low-sodium broth
1 14-oz can diced tomatoes
2 Tbs sherry vinegar
2 tsp thyme leaves
2 bay leaves
large pinch saffron threads
1 1/2 cups dry sherry
1/2 cup pitted Spanish green olives
1. Preheat the oven to 325°.
2. In a small bowl, mix the paprika with 1 teaspoon of salt and 2 teaspoons
of black pepper. Rub the seasonings all over the brisket. Heat the oil in a
large roasting pan set over 2 burners. Add the brisket and cook over
moderately high heat, turning once, until lightly browned on both sides,
about 3 minutes per side. Transfer the brisket to a platter.
3. Add the onions and garlic to the pan and cook over moderately low heat,
stirring, until softened, about 10 minutes. Add the chicken stock, tomatoes,
sherry vinegar, thyme, bay leaves, saffron and sherry and bring to a boil
over high heat. Return the brisket to the pan and cover tightly with foil.
Braise in the oven for 3 hours or until tender, turning the meat once and
basting it occasionally with the pan juices. Add the olives after the first
1 1/2 hours.
4. Transfer the brisket to a platter and cover with foil. Strain the pan
juices into a large saucepan, reserving the olive-and-onion mixture. Spoon
off the fat. Boil the juices until reduced to 3 cups, about 20 minutes.
Return the olive-onion mixture to the saucepan and season with salt and
pepper.
5. Thinly slice the brisket across the grain and return to the roasting pan,
keeping the shape of the brisket intact. Spoon the pan juices on top. Cover
with foil and braise for 25 minutes, until heated through and very tender.
Serve the brisket in its juices.
Cooking Tip: The brisket can be refrigerated for up to 4 days. Rewarm in the
oven before serving.
Comments: Aidells recommends letting the brisket rest in the braising liquid
overnight, then reheating the sliced meat in its sauce, which will have
thickened as it rested. "This is one recipe that's actually much better the
next day," he says. He also likes to make this sherry-spiked brisket with
bison, which has a sweeter, richer flavor than beef.
Recipe Author: Aidells
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* Exported for MasterCook 4 by Living Cookbook *
Spicy & Citrusy Couscous Salad
Recipe By : Stu Stein
Serving Size : 6 Preparation Time: 0:00
Categories : Couscous Salad
Amount Measure Ingredient -- Preparation Method2 cups vegetable broth, low-salt chicken broth, or water
1 1/2 tsp sweet paprika
1 pinch saffron threads (optional)
3/4 tsp harissa or 2 to 3 dashes of hot sauce,
-- such as Tabasco
kosher salt and ground white pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small yellow onion, cut into small dice
1 small red bell pepper, seeded and cut into small dice
1 cup couscous
1/2 tsp finely grated orange zest
1/4 cup fresh orange juice
1/2 cup thinly sliced scallions
1/2 cup sliced almonds, lightly toasted
1/4 cup dried currants
1/4 cup coarsely chopped fresh flat-leaf parsley
1. In a medium saucepan, bring the broth or water, paprika, saffron (if
using), harissa or hot sauce, 1/2 teaspoon salt, and a pinch of white pepper
to a boil over medium heat. Cover and reduce the heat to low to keep the
broth at a simmer. Taste and adjust the seasonings. Meanwhile, heat 1/4 cup
of the olive oil in a large sauté pan over medium heat. When the oil is hot,
add the onion and red pepper and cook until the vegetables are soft but not
browned, 8 to 10 minutes. Add the couscous and stir to coat the grains with
oil. Remove the pan from heat. Add the simmering liquid to the couscous and
stir to evenly distribute the liquid. Cover the pan and let it sit until all
the liquid is absorbed and the couscous is tender, 5 to 7 minutes. Remove
the lid and fluff the couscous with a fork. Set aside to cool for 15
minutes.
2. Whisk the remaining 3 tablespoons olive oil with the orange zest, orange
juice, and 1/2 teaspoon salt. Toss with the couscous. Let cool completely
and then transfer to an airtight container or a bowl covered with plastic
wrap and refrigerate. Put the scallions, almonds, dried currants, and
parsley in a separate container and refrigerate.
3. Just before heading to the picnic, stir the scallions, almonds, currants,
and parsley into the couscous. Taste and adjust the seasonings as needed.
Comments: When I make this for picnics, I prepare it the night before,
refrigerate it, and serve it cool the next day.
Recipe Author: Stu Stein
Recipe Source: Fine Cooking
Author Note: Formerly the executive chef of the Peerless Restaurant in
Ashland, Oregon, Stu Stein is now the culinary director and executive chef
for King Estate Winery in Eugene, Oregon. He's the author of The Sustainable
Kitchen.
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* Exported for MasterCook 4 by Living Cookbook *
Saffron Carrots
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method1 Tbs butter
pinch saffron, crumbled
2 cloves garlic, minced
1/2 tsp freshly grated lemon zest
1 1/2 lbs carrots, peeled and sliced into thin coins
salt and freshly ground black pepper
1. In a large skillet fitted with a lid, melt the butter over medium heat.
When hot, add the saffron, garlic, lemon zest and carrots. Season with salt
and pepper. Toss the carrots in the butter to coat. Add 1/2 cup of water,
bring to a boil and simmer, covered, until the carrots are tender, about 5
minutes.
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