The Chef broadens our horizons with a North African hot sauce. How worldly-wise!
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil
- Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
- Puree mixture with garlic, roasted red bell pepper, and salt.
- Light it up. Not literally. Light up your taste buds. Damn y’all are slow.
Another recipe from Tanya that, not surprisingly, looks like a great hangover cure!
Message from Nadine: I love to make this meal after a long weekend of boozing, eating, and very little sleeping. It’s the perfect “Sunday sadness” dinner because it’s loaded with vitamins, it’s filling, and it’s easy. And I promise it looks more complicated than it is. I probably make this once a week, and it is great served with sautéed chicken, a scoop of hummus and Tuscan Kale Salad.
1 cup couscous
Flavored stock* (see recipe below)
2 tablespoons oil
1 medium onion chopped (about 1 inch pieces)
Handful fingerling/small round potatoes chopped (about 1 inch pieces)
1-2 carrots chopped thinly
½ a lemon, sliced
2 cloves garlic minced (optional- also adding a few full cloves to roast)
1-2 tablespoons cumin
1 Handful of chopped herbs (I use rosemary or thyme)
Toasted pine nuts (optional)
1 ¼ cup homemade or low sodium chicken stock
Dried oregano (as Ina says, always crush in your hands to release the flavors)
Cumin powder- generous amount
Pinch of fresh minced garlic
½ teaspoon saffron threads crushed
Splash of olive oil
Zest of half a lemon and a few squeezes lemon juice
- Preheat oven to 350 degrees. Add all ingredients for stock together and bring water to a boil and turn off heat (herbs and spice amounts are to taste, but be generous as it is going to flavor the couscous). Cover pot and allow to steep for about 15 mins.
- While stock cooks, prepare onions, potatoes, and carrots. Place veggies in mixing bowl with chopped garlic, herbs, lemon slices, salt and pepper to taste. (I like to use truffle salt!) Coat with generous amount oil and toss.
- Place mixture on a baking tray. Roast for about 35-45 mins turning halfway. Toast pine nuts if using.
- Bring stock just back to a boil. Place the couscous in a large heat proof bowl and pour hot stock over it, stirring quickly to make sure all couscous is covered. Cover the bowl tightly with plastic wrap and allow to stand for about 10-15 minutes until all liquid is absorbed.
- Add roasted veggies (throw out the lemon slices) and toss with a fork, taste for seasoning add salt and pepper (or cayenne if you like it spicy) as needed. If couscous is too dry at the end, add a little more olive oil or lemon juice.
- Top this meal off with some sautéed chicken pieces and serve with Kale Salad.