Ancient Grains for Modern Meals - Maria Speck [57]
TO FINISH
2 cups shredded zucchini (about 2 small)
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill
¼ teaspoon freshly ground pepper
1 To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and ¼ teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining ½ teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
2 Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
3 To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
4 Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.
TO VARY IT: For an Italian-inspired side, replace the sesame seeds with toasted pine nuts, use chopped fresh basil instead of dill, and omit the lemon juice.
Saffron Couscous
The fewer ingredients you use in cooking, the higher their quality has to be. Saffron is a case in point. For many years, I found the flavor of saffron in my cooking rather underwhelming—until my Iranian friend Golnaz brought me a tiny package of the crimson-red threads from her home country. The first time I used it, the delicate aroma of saffron permeated a bowl of simple risotto, enveloping every kernel with its ethereal scent and painting our meal a subtle orange hue. This memorable dinner subsequently inspired the Saffron Risotto with White-Wine Clams and Peas. Here I infuse whole wheat couscous with saffron, creating a luxurious side to pair with soupy mussels or salmon. Don’t even ponder omitting the fat, as it allows the elusive fragrance of the spice to bloom. SERVES 4 TO 6
½ teaspoon loosely packed saffron threads
3 tablespoons hot water
1 ¾ cups low-sodium chicken broth or vegetable broth
1 tablespoon extra-virgin olive oil or unsalted butter
¼ teaspoon fine sea salt
1¼ cups whole wheat couscous
1 Heat a small heavy-bottomed skillet over medium heat for 2 to 3 minutes. Add the saffron and toast until the threads darken ever so slightly, 30 seconds to 1 minute, stirring with a wooden spoon and watching closely. Immediately scrape the threads into a small bowl and crush them with your fingers. Cover with the hot water and let sit for at least 5 minutes.
2 Meanwhile, pour the broth, olive oil, and salt into a 2-quart saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous and the saffron, together with any of its colorful liquid. Cover and let sit until the liquid is absorbed, about 10 minutes.
3 Taste and adjust for salt. Fluff with two forks and serve right away.
PRECIOUS SAFFRON
Saffron, the world’s most expensive spice, is the dried stigma of the Crocus sativus flower. It is harvested by hand, and it takes about thirteen thousand threads to get one ounce of the precious spice. And it has been highly valued since antiquity: Pliny describes the smuggling of saffron in the first century AD. Saffron flavor varies, depending on its region of origin. High-quality saffron comes from Italy, Spain, Iran, and the Kashmir region of India. So if you are not impressed the first time, try a different source for your spice. Saffron should be stored in a cool, dry place in a jar or tin with a tight-fitting lid.
Leek Salad with Grilled Haloumi Cheese and Rye Berries
Haloumi, a textured goat and sheep’s milk cheese, popular across the Middle East, is irresistibly chewy and will not melt when grilled or roasted. Take this salad to a barbecue and char the cheese right there for a smoky touch,