Bobby Flay's Bar Americain Cookbook - Bobby Flay [56]
3 tablespoons pine nuts, toasted
¼ cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1. Bring 2 quarts of salted water to a boil in a large saucepan. Add the couscous and cook until al dente, about 8 minutes. Drain well in a colander.
2. Melt the butter in a large sauté pan over medium heat. Stir in the zest, lemon juice, and honey and cook for 30 seconds. Add the couscous, peas, and red pepper and cook until heated through, about 2 minutes. Stir in the green onions, pine nuts, and parsley and season with salt and pepper. Serve hot or at room temperature.
CREAMED KALE
CRISPY SHALLOTS
Let this be the dish to make a kale lover out of you. If you are a fan of creamed spinach, there is no way you won’t fall head over heels for this dish. The same luscious flavors are all in play; the creamy sauce is spiked with onion, garlic, and a touch of nutmeg. Changing the leafy green from spinach to kale is a seemingly small substitute with a big impact. Like spinach, kale is packed with nutrients, but unlike spinach, it doesn’t melt into the sauce; its texture is sturdier and retains its body when cooked. Crispy shallots bring another layer of texture along with their mild onion flavor.
Serves 6 to 8
3 pounds kale, stems and ribs removed, coarsely chopped
3½ cups whole milk, or more if needed
3 tablespoons unsalted butter, plus more for the baking dish
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
⅛ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
Crispy Shallots
1. Preheat the oven to 350°F. Butter a 10-inch square baking dish.
2. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water, and drain well again. Place the kale in clean kitchen towels or paper towels and squeeze out the excess liquid. Put the kale in a large bowl.
3. Pour the milk into a medium saucepan and bring to a simmer over low heat.
4. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until smooth and light blonde in color, about 1 minute. Slowly whisk in the warm milk, raise the heat to high, and cook, whisking constantly, until thickened and the flour taste has cooked out, about 5 minutes. If the mixture becomes too thick, add a little more milk.
5. Strain the sauce over the kale. Add the nutmeg, season with salt and pepper, and mix gently to combine. Scrape the mixture into the baking dish and bake in the oven until light golden brown on top and just warmed through, about 15 minutes.
6. Remove from the oven and top with the crispy shallots. Let rest for 10 minutes before serving.
CRISPY SHALLOTS
Serves 6 to 8 as a garnish
2 cups canola oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 large shallots, sliced into thin rings
1. Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer.
2. Put the flour on a large plate and season with salt and pepper. Working in batches, dredge the shallots in the flour. Transfer them to a large slotted spoon or spider and tap off the excess flour. Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.
Creamed Corn
CREAMED CORN
One of the first images that comes to mind when I think of the Midwest is that of endless green corn fields; this comforting side dish was born in the home kitchens of that region. If your memory of creamed corn has been tainted by a run-in with a bland, mushy, straight-from-the-can version, you owe it to yourself take a fresh look at the real deal. Sweet corn kernels are mixed into a creamy béchamel sauce flavored with onions and garlic and cooked until just tender. The sauce is absorbed by the corn and plumps the