By mlb, on April 7th, 2009%
Okay, this was delicious. Especially the couscous. It gets a little golden and crunchy on top. Seriously tasty.
I was curious about making something that all cooks together like this. I figured it would turn out okay (I basically trust Tyler) but, as I’ve only ever made couscous on the stovetop, I was intrigued by baking it. It works. We had this with some pan-roasted asparagus.
Changes I made: I subbed broth for water, used Marcona almonds instead of pine nuts, olive oil in the dish instead of butter, and added feta to the top.
Salmon with a Couscous Crust
Recipe adapted from Tyler Florence
1 cup couscous
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped
3 tbsp coarsely chopped green olives
2 tbsp capers, chopped
3 tbsp pine nuts, toasted and coarsely chopped (almonds . . . → Read More: It’s Healthy! Salmon with a Couscous Crust
By mlb, on March 5th, 2009%
Oh, Bobby Flay, you seem like kind of a tool but I really love all of your recipes that I’ve tried. So, I guess that’s okay. We’ll just agree to agree on food and I can still be kind of meh about you personally. Maybe in real life you’re a really nice guy, you just televise kinda jerk-y. I dunno.
Although for some reason I like watching “Throwdown”. Maybe you’ve mellowed since the days you had that one show where you would travel around, taste people’s food with noticeable disinterest and be an all-around ass. Maybe now you are a really nice guy and my “Bobby Flay is kind of a tool” intro to all the recipes of yours that I post about is untrue and kind of mean . . . → Read More: My New Favorite Thing to do With Ground Turkey: Turkey Kofte with Apple Raita and Spinach
By mlb, on May 28th, 2008%
Another vegetarian post? Why yes, yes it is, although, there’s a little bit of salmon at the end. It’s more of an omnivorous post. So, I have never been a huge fan of tabouleh but I may have to rethink that position after making this dish. The vinaigrette is really good…like get a straw good. I also have never used buckwheat honey before and I was surprised to find it easily at Fred Meyer. Has everyone been buying buckwheat honey but me?
This is a Bobby Flay recipe. It’s kind of crazy how many of his recipes that I have been making lately. I even watched a little Throwdown last night. Why? Why?
Anyway, to go with this awesome salad, we had some grilled salmon with a spiced yogurt. Super good . . . → Read More: Bulgur Salad with Green Onion Vinaigrette Plus Some Salmon
By mlb, on March 7th, 2007%
Ah, the first recipe from the most recent Eating Well — the one with the asparagus on the cover. Except there’s no asparagus in this one. It’s a Moroccan-influenced pork ragu. This even included a special trip to Pasta Works (which has kind of become my go-to place when I need an imported, out of the ordinary, ingredient). In this case it was preserved lemons.
This really cooks pretty quickly, so I guess it’s a cheater’s ragu as I think normally it’s something you would cook for hours and hours. You’d also, because of that, use tougher meat. But the pork chops the original recipe calls for and the cubes of pork tenderloin that I used, both are very tender and don’t need to cook for hours.
I changed a couple . . . → Read More: Pork! Pork! Sing the Praises of Pork!*
