Perfectly Paired - Israeli Couscous With Zucchini, Mint & Pomegranate

You know we love Israeli (also known as Pearl) Couscous because we feature a new recipe for it just about once a year (check out the latest HERE and HERE). Today's version of our trusty favorite side dish was inspired by a creation my BFF made during one our girls trips to the Catskills (read about that awesome smorgasbord HERE). 

Israeli Couscous with Zucchini, Mint & Pomegranate

Prepping the ingredients, Photo: NK

Her creation stood out to me because it ingeniously included tart and crunchy Pomegranate Arils - a great pairing with the peppery Arugula she mixed in - so good! Our version brings together some great Mediterranean and Middle Eastern flavors like Mint, Lemon, and of course, Pomegranate. Raw Zucchini is one of my favorite veggies, so we threw it together with a salty, firm cheese called Kashkaval. Pairing these ingredients rounds out the acidic components of the Couscous.  Feel free to use any kind of salty cheese you like (Feta or Ricotta Salata might be easier to find). Whatever you do, find a reason to make this couscous for yourself to bring a little excitement to even the most basic main. Enjoy! 


Couscous With Zucchini, Mint and Pomegranate
Serves 4

Ingredients:
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)

Zucchini, Photo: NK 

Method:
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes. 

2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved. 

3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature. 

4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or 
chilled. 

Meet The Chef - Ottolenghi's Eggplant With Saffron Yogurt

I don't know about you, but I'm sick of this cold. We barely broke twenty all week.  Apparently, it's not just a cold snap, but more like a weather "condition". Kind of a thing, you might say. My husband, who happens to enjoy a later work schedule than mine, sent me off each morning, half delirious, mumbling the words: "poollaaaarr vooortexxx," his sleep-laden voice muffled by layers of sheets and comforter, making him sound, adorably, like E.T. on quaaludes. If you too are looking for a way to forget about the nose-diving mercury, why not join me for a quick an easy culinary sojourn to a warmer climate? 

Roasted Eggplant With Saffron Yogurt and Pomegranate, Photo: NK

Today's recipe for Eggplant With Saffron Yogurt comes from it chef Yotam Ottolenghi. I have been obsessed with this guy ever since I read about him in one of my food mags. Born to Italian and German parents and raised in Jerusalem, Ottolenghi made a name for himself once he moved to England, where he started a series of gourmet food shops. His recipes are gorgeous, simple, and his heavy focus on the flavors of the Middle East, is right up my alley. Learn about him!  Clearly, I was delighted when I received one of his cookbooks as a Christmas gift (more about the awesome foodie gifts I was lucky enough to receive here). Back to our gorgeous vegetable side dish. Today's platter of golden roasted eggplant, creamy saffron yogurt, and bright basil leaves makes for a pretty dramatic presentation. A sprinkle of crunchy pomegranate seeds add color and crunch. Side note: we're loving pomegranate lately…check out our Basil Pesto and Pomegranate Pasta HERE. It just happens to be a wonderful way to use any leftover ingredients from this recipe. 

Ok then, on to the main event!

Roasted Eggplant Wedges, Photo: NK

Ottolenghi's Eggplant With Saffron Yogurt
By Yotam Ottolenghi/Sami Tamimi
Ottolenghi The Cookbook 
Serves 4 

Ingredients: 
Pinch of Saffron Threads
3 Tablespoons Hot Water
3/4 Cup Plain Greek Yogurt
1 Clove of Garlic, crushed
2.5 Tablespoons Lemon Juice
3 Tablespoons Olive Oil 
Sea Salt

3 Medium Eggplants, cut into 3/4 inch rounds and then into wedges
2 Tablespoons Pine Nuts, toasted 
Olive Oil, for brushing
Handful of Pomegranate Seeds
About 20 Basil Leaves
Sea Salt and Black Pepper

Method:

Making the Saffron Yogurt, Photo: NK

1. To make the sauce, steep the saffron threads in a small bowl with the hot water. Let the mixture sit for at least five minutes. 

2. Place yogurt into another bowl, and pour in the saffron infused liquid. Now add the garlic, lemon juice, and a good pinch of salt. Give it a whisk and taste. Adjust seasoning if necessary dab then place it in the fridge to chill. This sauce will keep up to 3 days.

3. Preheat the oven to 425 and oil 2 large baking sheets. Brush eggplant wedges on each side with some more oil and sprinkle them with salt and pepper. Roast the eggplant at least 20 minutes. It should take on a rich, light brown color. Depending on your oven, you can let them go up to another 10 minutes but watch them careful so they do not burn. When finished, cool the eggplant.  It will also keep for 3 days, but you must bring it to room temperature before serving. 


4. To serve, place the eggplant slices on a large platter with their edges slightly overlapping. Drizzle the eggplant with the saffron yogurt and sprinkle it with pine nuts and pomegranate. Place the basil on top of it all. Serve and enjoy!

Dinner in 20 - Fusilli with Classic Pesto (& Pomegranate!)

Around here, weeknight dinners are rarely more than a thirty minute affair, but when I'm looking for something even faster (case of the Mondays, anyone?) a simple pasta meal is always my go-to. Seeing as it's Meatless Monday, I'm sharing our latest recipe for traditional pesto (check out two more unique versions here and here) perfectly sized for a quick and hearty meal for two. If you're open to a tasty and unexpected twist, follow our lead and sprinkle tart, crunchy pomegranate arils for an extra antioxidant punch. Enjoy! 

Fusilli with Classic Pesto (+ Pomegranate!) Photo: NK 

Classic Pesto for Two + Pomegranate
Serves 2 as a hearty main course

Ingredients: 
1/2 Pound Pasta of your choice - (we love Fusilli - the shape really lends itself to pesto!)
1 1/2 Cups whole Basil Leaves, lightly packed
2 Tablespoons Pine Nuts (substitute finely chopped walnuts or almonds)
3 large Garlic Cloves
3 Tablespoons Olive Oil
1/4 Cup grated Parmigiana Cheese + more for serving
1/8 teaspoon Salt
Several pinches Black Pepper
A squeeze of Lemon Juice, optional
Crushed Red Pepper, optional
3 Tablespoons Pomegranate Arils, optional


Method:

1. Set a pot of salted pasta water on the stove to boil. Once boiling, prepare pasta according to package instructions.

2. While water is heating, prepare the pesto. Place Basil, Pine Nuts, Garlic and Oil in a food processor. Process until fully combined and finely chopped, about 30 seconds or more. Add the Parmigiana Cheese and Process again along with an 1/8 teaspoon (a few pinches) of Salt. Add several pinches of Black Pepper and remove pesto to a small bowl. Add a squeeze of Lemon Juice and taste the Pesto for seasoning. Adjust if necessary. 

3. When pasta is finished, drain it and return it to the pot. Add at least three heaping tablespoons of Pesto to the pasta (more if you like) and stir to combine. Add an optional pinch of Crushed Red Pepper and add the optional Pomegranate Arils. Serve with extra grated cheese. Enjoy! 

Recipe Roundup - Ski Weekend With Friends

It isn't so often we get to escape the city for a mini-break with friends, but when we do, it's always very special. Just like last year's Adirondack ski weekend (more HERE), this year's President's Weekend trip to a lakeside rental home was a great success. Despite the tiny kitchen with an electric oven that seemed at times to be possessed, 12 multi-talented friends were able to turn out three days of great food, and there never seemed to be too many cooks in the kitchen. 

So without further delay ...

Even though we all had a very long drive upstate on Friday, we got right to work preparing dinner upon arrival (adult beverage in hand of course). Our night began with Eric's tasty and super creative Sriracha Deviled Eggs. He cleverly adapted the recipe HERE with an attractive garnish of sliced Persian Cucumbers and Black Sesame Seeds - 

Photo: NK

Next came Natalie's brilliant Asparagus Pizza from the Smitten Kitchen Cookbook - recipe HERE - 

Preparing the Asparagus Pizza, Photo: NK

Shaved Asparagus Pizza fresh from the oven, Photo: NK

Scott and I contributed Pizza with Arrabiata Sauce, fresh Mozzarella, Sauteed Mushrooms, and half Soppressata, for the meat-eating set, which was kind of similar to last month's Pizza Piccante (recipe HERE).

Photo: NK

Then, from the most dedicated "make it from scratch" folks I know, came Mike and Alexis' home-distilled Moonshine and Handcrafted Italian Sausage - 

Moonshine with Apples, Photo: NK  

Photo: NK 

Continuing with the Pork theme, Saturday night brought us Janja and Tomislav's incredibly juicy and flavorful Slow Roasted Pig, a tradition 2 years running

Photo: NK

which went wonderfully with Natalie's Red Quinoa with Chives, Parmesan and Pomegranate and Brian and Katie's Skillet Roasted Vegetables - 

Red Quinoa with Parmesan, Chives, and Pomegranate, Photo: NK

Roasted Sprouts, Broccoli and Carrots, Photo: NK

Missy and Kevin made our final night festive with their yummy Taco Bar spread - 

Photo: NK 

And just when we think there's no room for dessert, Natalie presents us with S'mores Ice Box Candy Bars from the Joy the Baker recipe HERE. They were a-mazing.  

Photo: NK

I hope you've enjoyed our recipe roundup as much as I enjoyed eating it. 

Until next week!

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The Making of Neurotic Kitchen - A Retrospective in Recipes

Two years ago today I cooked a lovely duck dish. It looked so pretty that I snapped a picture of it and posted it, where else, on Facebook. I couldn't believe the reception it got when my friends all flooded in with comments on how delicious it looked. That day, a new hobby was born.

Robert Irvine's Duck with Apple Pomegranate Sauce, Photo: NK
 Click Here for the Recipe

I love to cook. I love to plate. Most of all, I love to eat. This was not only two years ago, but also a few pounds ago. But from that day on, each week, in an online album that I dubbed "Food Porn" (back then, this term was semi-original!), I would document my weekly dinners and cooking adventures, and include the links to the recipes I used. Once I hit about 50 photos, just after one year's time, I decided it was time to take my cooking to the blogosphere. This go 'round, I'd create my own recipes or adapt existing ones, telling their stories along the way. My purpose was the same as it is now: to show that even beautiful, delicious looking and outrageously tasty dishes could indeed be easy and accessible to the everyday cook with a day job (me!). 

Because I'd like to give credit where credit is due, I must tell you that it is in no small part because of the encouragement of my friends and family that Food Porn went public in the form of Neurotic Kitchen - a place where I am lucky enough to interact with all of you! 

As my homage to where it all began, I am using today's post to revisit some of Food Porn's most well received dishes. Follow the recipe links to try them for yourself! Enjoy, and as always, thanks for joining me on the neurotic culinary journey I like to call life. 

Rao's Lemon Chicken, Photo: NK
Click Here for the Recipe

Cuban Pork Chops with Mojo, Photo: NK
Click Here for the Recipe

Thai Ground Pork Salad, Photo: NK
Click Here for the Recipe

Juicy Buttermilk Pork Chops, Cheddar Grits, and Okra, Photo: NK
Click Here for the Recipe

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