SALADS... ALL SUMMER LONG!

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First of all, can I just say I’m loving my five dollar estate sale plate score from last weekend! Snagged a really cool pottery bowl as well, also 5 bucks, that will most likely make an appearance on here at some point. Anyway, it’s one of several versions of Israeli Couscous Salad I make that is adorning said estate sale plate. This salad’s origin comes from a Barefoot Contessa recipe that I never actually made following her exact recipe, but it’s where the idea spun from. This version can serve as a complete one bowl meal with the addition of tuna, though the tuna is easily left out, as I often will do.

Israeli Couscous Salad

8 ounces of Israeli couscous, boiled in well salted water until al dente, drain and rinse well with cold water. Leave to drain again very well, then fluff with a fork.

Cherry tomatoes, a pint or more, mixed varieties or all the same, up to you

Cucumber, I used an English cucumber, but any variety will do, and as much or as little as you like

Kalamata olives, I used about ½ to ¾ of a jar

Capers, 2 to 3 tablespoons

Fresh garlic, finely minced (you’ll be eating it raw, so mince, mince, mince), about 2 teaspoons, but adjust to your taste

Zest from 3 to 4 lemons, amounting to roughly 2 teaspoons

1 tin of olive oil packed tuna, drained. I used albacore

Feta, best to find a nice one that’s swimming in brine and crumble it yourself, as much or as little as you like

Mix all of the above together is a big bowl

Lemony Vinaigrette

Whisk together ¾ cup extra virgin olive oil and ½ cup of freshly squeezed lemon juice, yep, the very same ones you zested. Kosher salt and freshly ground pepper to taste.

Pour ¾ of the vinaigrette into the couscous salad, mix well, adding more vinaigrette if needed. Give it a taste to check the seasoning, adding additional salt and pepper if needed.

This “recipe” is so very easily adapted to what you might have on hand or tweaked just for the heck of it. A different pasta, like orzo or fusilli would be great. Skip the tuna, swap the feta for little fresh mozzarella balls, add thinly sliced fresh basil, maybe some roasted red peppers, a little cubed salami, perfecto. I’ve often used whole wheat couscous, the smaller more grain-like type, left the tuna and capers out and added fresh chopped mint for a light and refreshing Mediterranean inspired salad. Next up, I’m thinking a version using farro or possibly buckwheat… might as well, during the long, hot summer, salad is king.

PICKLED RED ONIONS & WHY YOU NEED THEM IN YOUR LIFE

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Pickling is possibly one of the easiest, most satisfying versions of preserving you can do. It takes minimal time and just a few ingredients. Once in the jar and cooled down, these go right in the refrigerator, skipping the slightly more time consuming canning step you would need to do in order to safely store them at room temperature.

Pickled Red Onions

2 red onions (good sized, this is no time for puny onions)

1 cup of red wine vinegar

1 cup of apple cider vinegar

1 tablespoon sugar

2 teaspoons kosher salt

½ teaspoon mixed peppercorns

3 or 4 whole allspice

A few of sprigs of fresh rosemary, oregano and thyme, or any combination of these you like

2 pint size (16 oz.) canning jars

Peel and halve the onions, then cut about an ⅛ of an inch thick. Evenly distribute between 2 freshly washed and dried jars, packing them in fairly tightly along with the peppercorns, allspice and fresh herbs.

Combine both vinegars, sugar and salt in a sauce pan and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. As soon as it boils, take off the heat and carefully pour into the jars leaving just a little space at the top. With a wooden spoon, if necessary, press the onions down to fully submerge them in the pickling liquid. Pop the lids on and let them sit on the counter until cooled, then store in the refrigerator for up to a month.

Over the weekend these topped off sautéed mushroom and mushroom brie (yeah you read that right, mushroom brie) turkey burgers on brioche. Delicious! Pickled anything adds that little extra zing, and these pickled red onions are no exception. Pile them on sandwiches, grilled steak, pizza, tacos, add them to all different kinds of salads, they’re a great addition to a cheese and charcuterie plate… basically, toss them on anything and everything.

Go pickle some onions, you’ll be glad you did.

HARD CIDER BRAISED BRUSSELS SPROUTS

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The humble little Brussels Sprout, the vegetable nobody knew they loved until they tried them ... again. To be fair, most people didn't like them because they first had them as a kid, boiled to a tasteless mush. Everyone should be well over that by now since Brussels Sprouts are on so many menus as starters, sides, hipster gastro pub appetizers, you name it. The little sprout made a huge comeback. I love them, and what's not to love? They're so cute, like tiny little cabbages. I usually roast them, really simply with a drizzle of olive oil, salt and pepper. This is a braised version I first did a few years back for The Beer Magazine where I used a citrusy Pale Ale. I'll post that here sometime but for now, it's nearly Thanksgiving so I did a fall/winter spin on the original recipe and used a more seasonally fitting and friendly hard cider. Use any one you like, and if you don't want to use alcohol (it's just a half cup and cooks out) you can use apple cider exactly the same way.

Hard Cider Braised Brussels Sprouts

2 pounds Brussels Sprouts, sprouts halved

3 slices applewood smoked bacon, cut into lardons

2 tablespoons shallots, finely chopped

2 tablespoons unsalted butter

½ cup hard cider

kosher salt and freshly ground pepper, to taste

In a small dutch oven or large frying pan over medium-low heat, add the bacon, stirring occasionally and cooking until crisp. Using a slotted spoon, because you want to keep the rendered fat in the pan, transfer the bacon to a paper towel lined plate. We'll come back to the bacon later. Into the bacon grease add the butter, just do it, you won't be sorry. Once the butter melts, add the shallots and saute until transparent. 

Add the sprouts to the shallot, butter, bacon fat goodness, stirring to coat, and turn the heat up to medium. Stir occasionally and keep an eye on those brussels sprouts, you want some browning but not charring. Once they've taken on a little color, add the hard cider and turn the heat back down to medium-low. Lid goes on but crack it a little to let some steam out. Let them braise for about 5 to 6 minutes then, take the lid off and stir, continue cooking over low heat until most of the liquid is gone. Season with kosher salt and freshly ground pepper.

Off the heat finish by stirring in half the reserved crispy bacon lardons then, using the rest to sprinkle on top. Make a quick, crunchy Panko topping by melting about a teaspoon of butter in a small saute pan over medium heat, adding 2 tablespoons of Panko bread crumbs and toasting to the light brown. There you have it, now go get some brussels sprouts.