Harissa

This Tunisian original is a hot sauce made with chillies, garlic and other spices, and is the traditional accompaniment to couscous. It is also used to add extra flavor to stews and soups. In my version, I add roasted red or green capsicum for a little more punch.

Ingredients

1 red capsicum (bell pepper)
1 big clove garlic, minced
1 jalapeno (this will be hot! To tone down the heat, use 3-4 regular green or red chillies)
2 tbsp olive oil
½ tsp ground cumin
1 tsp ground coriander
Salt to taste

Method

Rub the capsicum and jalapeno with a little oil and roast over an open flame until the outer skin is blistered and blackened. Alternatively, place the vegetables on aluminum foil and grill in the oven under the broiler/grill. Cover and set aside for 10 minutes. When cool, peel away the blackened skin and roughly chop.

Place capsicum, jalapeno or chillies, garlic and salt in a blender and whiz to a smooth paste. Add spices and olive oil and blend. The harissa will stay up in the fridge up to 4 weeks – just remember to cover the top with a little olive oil and store in an airtight container.

Israeli Couscous

This small, round semolina pasta is very different from the more familiar yellow, North African couscous. Also known as pearl couscous or maftoul, it is very similar in appearance to pearl barley and sago pearls which we use in India. It is made from crushed and steamed semolina, then shaped and rolled into small balls, which are then toasted in an open-flame oven. This process gives this couscous its distinctive nutty flavor, and its ability to absorb liquids without disintegrating. Which is exactly what makes it perfect with stews and saucy dishes.

This is the first time I tried Israeli couscous. While I love regular couscous, I have to say that the Israeli couscous definitely added more flavor and texture to the dish.

Ingredients
½ cup Israeli couscous
1 tbsp olive oil
1 cup chicken stock
Salt to taste

Method
In a saucepan, heat oil. Add couscous and toast on medium-low heat for 3-5 minutes until slightly browned and aromatic. Add stock, bring to a boil, lower heat and simmer for 10 minutes or until the liquid has been absorbed. Add salt if needed. Serve immediately.

Chorizo Stew

I have said many times before, our favorite thing in this world is a nice stew. And since my friend and neighbor has been crying doom at the dawn of autumn soon (the leaves have started to change color), I figured stew was weather-appropriate. Of course, by a really long shot, but so yummy, who cares?!

Chorizo is a type of highly seasoned pork sausage, usually from Spain or Mexico. The Spanish version gets its distinctive flavor from the smoked paprika used to spice the meat which is also usually smoked. I used Mexican chorizo for this recipe which is made from fresh ground pork, and is more widely available in North America. I have also used Goan sausage which gives it a spicier, more vinegar flavor. Remove the casing before cooking.

Ingredients
½ cup uncooked chickpeas (garbanzo beans) or 1 can cooked
2 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
1 chorizo sausage – remove casing and roughly crumbled
1 large potato, peeled and cut into 1 inch cubes
1 large carrot, peeled and cut into 1 inch pieces
1 stick celery, peeled and cut into ½ inch pieces
2 fresh or dry bay leaves (I like the fresh ones better for this recipe)
Zest of 1 lemon
1 lemon, cut into quarters (leave the rind on)
1 tsp paprika
Salt to taste
2 tomatoes, diced
½ cup red wine (I used a Spanish wine – any robust red, light on the woody notes will do)
1 cup chicken or vegetable stock

Powder fine 1 inch stick of cinnamon, 4 cloves and ½ tsp fennel seeds.

Method
If using uncooked chickpeas, soak in water overnight or for at least 4 hours. Drain, rinse, and pressure cook with 1 cup water for 10 to 15 minutes. Keep aside. If using a can of cooked chickpeas, drain and skip ahead.

In a deep pot, heat the olive oil. Saute onions on medium heat for 4-5 minutes, taking care not to brown them. Covering the pot with a lid helps. Next, add the garlic and stir for a minutes. Now add chorizo. Stir around to break up the pieces and sauté for 3-4 minutes. The oil should start turning red from the chorizo spices. Now throw in all the vegetables and bay leaves. Saute for a couple of minutes more. Next, add the tomatoes, paprika and salt. Stir for 3-4 minutes. Add wine and simmer for 8-10 minutes. Add chicken stock, lemon zest and cut lemon, and simmer covered for 10 minutes more. Now mix in the cooked chickpeas. Taste and adjust seasoning. For added heat, you could add ½ tsp cayenne pepper or chilli powder. Continue simmering uncovered for 12 minutes more (or until potatoes are cooked). Serve with couscous and harissa.

The Resurrection!

It has been shamefully long since my last post. Have I been starving and become emaciated in the past 10 months? Hell, no! The past few months have been action-filled. The food adventures have continued. We've changed location - continents, in fact.
Being in Evanston, IL, means we have access to a whole bunch of new ingredients. The local farmer's market is a weekend treat - fantastic produce, and familiar vegetables in strange and new forms. We also have a Whole Foods practically in our backyard. Yes, they are expensive, but the seafood and meats are absolutely fantastically fresh. So the culinary adventures not just continue, but have been given new excitement - something I hope to share with you. Cheers!