Couscous With Dried Fruits And Walnuts

At a recent Block Club pot luck dinner party, where each neighbor brings a dish to share, I volunteered to bring a favorite couscous dish that complements any menu. After several requests for the recipe I decided to write a post so everyone can enjoy making it for their families. It’s quick, easy and very delicious.

Couscous With Dried Fruits And Walnuts

Using a dutch oven or a large sauce pan bring to a boil:
2 1/2 cups orange juice
1 tablespoon brown sugar
2 garlic cloves grated (using a microplane)
pinch of saffron
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Add 2 cups couscous. Stir, cover and turn off the heat. Let the pot rest for 5 minutes.

Uncover the pot and fluff the couscous with a fork and add:
1/4 cup Balsamic vinegar
1/3 cup grape-seed oil (or canola oil)

Using a fork, fluff the couscous again and add:
1 cup chopped celery
1 cup chopped green onions
1 cup dried cherries roughly chopped
1/2 cup golden raisins roughly chopped
1/3 cup whole black currants
1 cup lightly toasted walnuts roughly chopped
2 tablespoons orange zest
1/2 cup fresh parsley chopped
1/3 cup fresh mint chopped

Fluff with a fork to keep the mixture light and fluffy. Check for seasoning and plate. Garnish with whole fresh mint, parsley or basil leaves.

This is a great dish to bring to a summer outdoor function without the worry of it spoiling in the heat. It makes a perfect bed for seared duck breast. And when fall’s cooler temperatures arrive, this couscous is a wonderful change of pace stuffing for roasted Cornish game hens. Although, I can eat it by the bowl full any time of year.

Happy Birthday, Julia Child! (August 15, 1912 - August 12, 2004)

Growing up in the 1950’s there was not much in the way of “Food TV”. Sure there was the occasional Kraft Music Hall food commercials announced by the deep commanding voice of Ed Herlihy. And I certainly looked forward to those. But I’m referring specifically to the actual cooking process. Seeing the dish being prepared from beginning to end and with all of the details of the techniques involved in the cooking given along with the recipes.

The 1962 WGBH premier of The French Chef TV series was a revelation. I became transfixed on the show’s content and hypnotized by its host, the illustrious Julia Child. I faithfully awaited each new episode ready to absorb Julia’s every detailed instructions and followed them to the letter. She was confident, knowledgeable, engaging and had a marvelous wit. Julia absolutely captivated me and changed the way I thought about food and cooking.

At a time when foods were designed to get us out of the kitchen, with the endless array of frozen TV Dinners, Julia concentrated on one of the worlds most sophisticated cuisines to share with her audiences. And right in our own living rooms. Classic French cuisine was considered to be too arduous for the home cook to attempt. But Julia changed all that. Although she was serious about food she injected her signature sense of humor and proved that anyone can conquer French cooking at home and enjoy it in the process. I most assuredly did.

As of late there has been a barrage of media attention given to the newly released film, Julie and Julia. The film is a sweet, lighthearted romp between two books, Julie and Julia by Julie Powell and My Life In France by Julia Child and Alex Prud’Homme. Both books are a fun read, yet My Life In France is a charming look inside the lives of Julia and Paul Child. With all the candor and humor only Julia could provide, you just have to love this book. I read the book twice and I’ll read it again. In the film, Child is played by the incomparable Meryl Streep who captures the true sprit of Julia’s love of food and cooking. Streep’s portrayal of Child is spot-on. So convincing that it proves, yet again, that Meryl Streep walks on water! I felt as though I spent the afternoon with Julia herself. I’ll see the film again as well. Enjoy a glimpse of Julia Child here, here, here and here.

Thank you, Julia for being a woman of great ambition and stature. For introducing us to French cuisine and the endless company of chefs who are fortunate to have had your friendship. But most of all I’m eternally grateful to you for teaching us how to enjoy food, cooking and life. Merci!

Happy birthday dear Julia. I truly miss you. Bon Appetit!

Porcini Power

Power? Yes, the power to add wonderful nutty, deep woodsy porcini mushroom flavor to virtually any dish you are cooking. Soups, stews and sauces are enhanced by their rich, complex flavor.

Porcini mushrooms are not cultivated, they are collected in the wild. They are native to North America and Europe and are usually found near evergreen or hardwood trees as they form a symbiotic relationship with the trees. This also makes them resistant to commercial cultivation.

Very popular because of their strong flavor, the porcini is exported to gourmet shops and cooks around the world. Their strong aroma, even when dried, is a good test for freshness and in many cases can escape the packaging before they are opened. Stale dried porcini do not have the characteristic flavor and aroma. Their strong flavor makes them an excellent partner to garlic, shallots and onions.

Dried porcini mushrooms are packed with concentrated flavor just waiting to be released simply by soaking them in water or any other cooking liquid.

Gently warm (do not boil) 2 cup of water, stock, wine, port, sherry, beer, brewed tea, coffee or fruit juice in a sauce pan. Add 1 ounce dried porcini mushrooms and soak for 20 minutes. Remove the mushrooms and strain the soaking liquid and reserve. Cook the mushrooms as you would any other mushroom, or mix them with fresh mushrooms to add a heightened flavor to the dish. The strained liquid is the perfect addition to use in place of any cooking liquid. Or use it to make a pan sauce by deglazing the pan after sauteing meat, poultry or seafood.

I like to use porcini powder as a dry rub or to enliven a favorite dry rub seasoning. Simply fill a clean and dry spice grinder with dried porcini and grind to a fine powder. Strain the powder through a fine mesh strainer and regrind any larger pieces left behind. The porcini powder is now ready to use.


Sprinkled on chicken, fish, meat or vegetables, added to rice, potato or pasta dishes, or as a flavor buster in stuffed mushrooms, porcini powder is power.

A Rose By Any Other Name Smells Like - Tea?

It’s a soft, mild, perfect summer evening. As I water the garden in my yard’s leafy glade, the air is thick with the smell of sweet perfume. The roses are in bloom, and they are magnificent. I take a deep breath and I am filled with their beautiful bouquet.

Somehow the aroma is not enough, I need something more, perhaps the use of another sense to experience this heavenly aroma. I need to taste it - drink it in. Ah yes, a cup of rose tea.

A while back a friend had given me a package of Eastern Shore Tea Company’s Victorian Rose Tea and I must admit it is grand. Made with a heady blend of fine teas, hibiscus, rose hips and rose petals, Victorian Rose Tea is an elegant blend to be savored on its own or with a delicate tea cake. A steamy pot of Victorian Rose Tea with a drizzle of lavender honey is soothing to the soul and stimulating to the senses. A true pleasure.

Tea production begins with certified pesticide-free full leaf tea cut in a hammermill. Tea bag production uses oxygen whitened bags, with tags made from unbleached paper, natural string (no staples), and soy ink. They are then packaged in heat sealed foil pouches and hand packed in over-wrapped tea boxes or in gift bags with hand tied ribbon. Caffeinated and naturally decaffeinated (chemical-free) teas are gluten-free.

As much as I love this tea hot by the cup (or pot) it’s invigorating iced with a sprig of lavender or mint. Brew a cup of decaffeinated rose tea to use in place of stock to create a sauce for a chicken or lamb dish. Substitute rose tea in place of water and your steamed rice will come to life. Making granita or ice cream? Rose tea will add a new aromatic excitement to your desserts.

So select your best china, find a relaxing place to read a good book, water the garden or take the time to simply smell the roses. And enjoy a cup of Victorian Rose Tea. Ah!

464 Gallery Celebrates Pride with “Color”

Recent nominee for best new art space in Artvoice’s Best of Buffalo poll, 464 Gallery is gearing up for the opening of “Color: a Celebration of Local LGBT Art.” As an official part of the 2009 Pride Buffalo festivities, 464 would like to present a show that celebrates the vibrant color of Buffalo’s LGBT arts community.

In addition to showing the artwork of a half dozen local LGBT artists, 464 will be collaborating with AIDS Community Services to offer a rare chance to view quilt panels from the ACS Mending of the Hearts Memorial Project.

This opening will feature vibrant works created by members of the local LGBT community including new photography from gallery owner, Marcus L. Wise, works by painters Paul Rybarcyzk, Scott Klaurens and Michael Klemm, work from multimedia artists Daniel Rodgers and H. Duane Mallaber, work from emerging photographer Joelle LoDestro and many talented artistes. Also showing the work of members of website www.MINDWEB.us.

Painting "Payton at the Red Table" by Paul Rybarczyk

As owner Marcus L. Wise stated in our conversation: “I have been an out and proud member of Buffalo’s gay community for more than a decade and wanted to give something back to the community. It is my hope that I will be able to provide some new opportunities for local gay artists as well as give them an opportunity to showcase their work in an environment that celebrates our diversity. At 464, we take pride in providing a space that welcomes all kinds of art and artists, based on nothing other than talent. At 464, our mission is to provide a unique space for local and emerging artists, musicians and authors to show and sell their work, host events, and provide and receive arts-based education”.

The opening for “Color” is Friday, June 5, 2009 from 6-10pm. Live music performed by acoustic singer/songwriter, Buffalo native, Roni Pillischer. Powerful socio-political sculptural pieces by artist H. Duane Mallaber. Complimentary wine, beer and finger food are provided. This event is free and open to the public. The exhibit runs from June 2-14, 2009.

464 Art Gallery, Retail Space & Resource Center
464 Amherst Street, Buffalo 14207
716.983.2112
Business hours: Tues-Fri: 12-6pm, Sat: 11-6, Sun: 11-5 by appointment or special event.
To contact Marcus L. Wise: MINDWEB.us@mac.com

The Spice Is Right

When I moved into my first apartment, I brought with me the belongings most twenty-year-olds would bring: books, records, clothes and--this will come as no surprise to those that know me-- pots, pans, dishes and wine glasses.

After I moved in and unpacked, my major focus was on the one thing I could not live without. I believed that the only thing that would make my cozy little nest feel like home was my very own spice rack. So I set out on a crusade to find the dried herbs and spices that I was most familiar with and a few of the more exotic with which to experiment. Pleased to have found all that I was looking for, I headed back to my humble abode, carrying packages filled with my prized seasonings.

It was quite a shock to learn how much money I had to spend that day to fill my spice rack. I could not stop myself from buying; I wanted everything and I bought it all! While I treasured having a large inventory to choose from, I disliked that I had to buy a full bottle of each. I would turn to many of these seasonings time and time again, but others I would use only occasionally. How long would they remain fresh? I had spent a lot of money stocking my new spice cabinet, what would I do if they grew stale? I thought, “If only they would package herbs and spices in smaller containers I could use them up before they become worthless.” Smaller portions would be the perfect solution, but there was only one problem--where would I find them?

Fast forward 35 years and my dilemma has been solved. Gee, I waited a very long time! Little did I know that the answer was waiting for me in my own neighborhood.

The Lexington Co-op carries Frontier Natural Products brand of dried herbs and spices as well as a collection of their teas in bulk. Many of these are Fair Trade Certified Organic. On a recent visit to the Co-op, I spoke with Kevin who provided a good deal of information about this line of products. Joann Tomasulo, currently the Marketing & Membership Manager for the Lexington Co-op, joined the conversation, providing me with even more information. She is no stranger to food and cooking. She is the author of the book “The 28 Day Cleansing Program,” co-authored with Scott Ohlgren. The book, available at the Co-op, is a source for health and nutrition which offers quick, easy, healthful and delicious recipes designed to cleanse the body, nourish the soul and feed the appetite.

The advantage of purchasing your dried herbs and spices from the Co-op’s bulk department is that it allows you to buy the amount that suits your needs. The fact that so many of them are Certified Organic is a bonus.

Let’s say that you want to try a new recipe which calls for 1 teaspoon of garam masala, (an Indian spice mixture comprised of ground coriander, cardamom, cinnamon, kalonji, cloves, ginger and nutmeg). Because you don't know whether or not you will like garam masala, you may not want to buy a full bottle. At the Co-op, you can buy the single teaspoon portion that you need for your recipe. Plastic bags and spoons are provided; measure a spoonful or a jar full. Joann tells me that regular visitors to the bulk spice department bring their own bottles to fill with their favorite herbs and spices. The empty bottle is weighed, filled, and then weighed again to ensure that you are only paying for the amount of product you chose.

Within the vast array of dried herbs and spices at the Co-op you will find many common items like basil, thyme, rosemary and oregano. You will also be pleased to discover exotic and aromatic spices such as green cardamom (found here ground or in pods), star anise, fenugreek seeds, lavender flowers, ground turmeric, goji berries, brown or yellow mustard seeds, and beet powder. If you enjoy cooking with chilies, you will be pleased to find whole dried chilies as well as many chili powders like anaheim, ancho and chipotle.

The bulk section also offers a selection of vegetable, chicken and beef stock powders, and there is a fine assortment of “Fair Trade Certified Teas”. Also available are several natural herbal supplements (like goldenseal, psyllium seed husk and spirulina) and the empty capsules that are used to concoct your own herbal supplements. The capsules are vegetable-based, all natural and contain no animal products, gelatin, starch or pesticides.

It is most impressive to find this kind of collection of products in one place. Whenever I am in the bulk spice department at the Co-op, I find something new to try or an old favorite with which to restock my spice cabinet. I think you may be pleasantly surprised to find all that there is in this great department. Oh, and don't forget to bring along your empty spice bottles.


Lexington Co-Operative Market
807 Elmwood Avenue, Buffalo, 14222
716.886.2667

Outstanding In Their Field & Fork

This past February 23, 2009, food history was made, Western New York food history that is. The first annual Field & Fork Network’s Farmer-Chef conference took place at the Byrncliff Resort and Conference Center in Varysburg, NY. Farmers, chefs, food artisans, food industry professionals and everyday consumers gathered for a day of networking, workshops and a tasting of local food. People from all walks of life connected by one common link, their love of food.

They care about how our food is planted, the kind of soil that is used and that it be free of chemicals and pesticides. They are concerned with the respect and quality of life that is offered to farm animals, what they are fed, the conditions in which they live and that they are humanely slaughtered. They are working to supply Western New York with fresh, healthy, local food.

Founded in 2008, the Field & Fork Network is a non-profit organization dedicated to providing our region the building blocks needed to create a local food system in Western New York. Their goal is to stimulate our local economy, ensure the survival of our small family farms and provide our region with access to fresh, healthy food. They hope to achieve this through education and outreach including a dynamic online community and an annual local food sourcing guide for chefs and consumers.

One of the highlights from the conference included keynote speaker Eric Hahn, President and owner of Cherry Capital Foods, a local foods distribution company located in Traverse City, Michigan. Having 30 years experience in the food industry, Eric Hahn’s inspiring lecture was the first step toward creating the communication link between our farmers and chefs. He stressed the importance of farmers and chefs working together to overcome any obstacles that may exist in doing business with one another and in turn, making a positive impact on economic growth for our region.

But what does this mean for the regular consumer? How do we fit into this chain? We can reap the benefits of fresh local food by being educated and letting our dollars do the talking by choosing local food above all else. By shopping at local farmers markets and building relationships with the farmers who grow and raise our food. By shopping at grocery markets which offer foods from local farms. We can take a farm tour to see first hand the hard work and determination these dedicated farmers put into the foods they grow and raise. We can consider buying a share in a CSA (Community Supported Agriculture) farm or splitting a share with a friend or neighbor. We can reserve a portion of our gardens for planting tomatoes, lettuces or herbs. And we can choose to dine in restaurants that purchase foods from local farms. Fresh, healthy, local food always tastes best.

When I was young my grandfather owned a poultry market. I made friends with the little chicks and, well, could not consider them a meal. I have since come to terms with the food chain and believe, as did my beloved grandfather, that respecting the animal in life and death is what matters. Waste no part of the animal and to be grateful it surrendered its life.

We need to understand and respect the long hours of hard work and dedication farmers put into the foods they grow and raise. The same holds true for the chefs who buy and prepare that food in our favorite restaurants. The heat is the same on both ends of the food chain. As consumers we are in the middle, but we can help both the farmers and chefs by respecting their efforts and by choosing to buy local foods to serve our families and to patronize restaurants that respect the food they offer on their menus.