Maftoul (Couscous) With Feta and Tomato

Last night, I had to fix something quick. I got caught up at the office late, and had a friend meeting me for dinner soon after I got home. I'd had a package of Maftoul couscous living in my pantry for quite some time, just begging to be used. A quick inventory of the fridge revealed a tomato, feta cheese, and Italian parsley that had to be used very soon. Well, Mr. Maftoul, your time has come!

This isn't your average couscous. Maftoul is much larger than the near-microscopic Moroccan variety that you get in a box at your monster-market. I used to frequently buy an Udi's dish with Maftoul, and was thrilled when I found a bag of it at a middle eastern market. The only preparation advice noted on the bag was: (don't get Maftoul to become brown). After a bit of googling, I learned that it can either be steamed (much slower), or boiled like pasta.

This light and refreshing dish took all of 15 minutes to prepare. Last night's dinner (even better as today's lunch) elicited dreams of summer. No stress, minimal mess, and my friend made it to her apartment showing with a full stomach and time to spare.



Maftoul with Feta and Tomato

Maftoul may either be steamed or boiled like pasta. Boiling is quite a bit faster.

Ingredients:

1 cup dry Maftoul couscous
4 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1 tablespoon balsamic vinegar
1 Roma tomato chopped
1/2 cup feta cheese
2 tablespoons chopped italian parsley

Preparation:

Bring about 4 cups of salted water to a boil in a medium pot.

Add the couscous and reduce to medium heat, stirring occasionally. Boil couscous for 10 - 12 minutes.

Drain couscous in a colander and rinse with cool water.

In the same pot, heat 2 tablespoons of olive oil on medium heat.

Add onions and let simmer for about 2 minutes.

Add garlic for 1 minute and then remove from heat.

Return couscous to pot, and add the other 2 tablespoons of olive oil and remaining ingredients.

Toss everything together, coating with oil.

Add freshly ground black pepper and seasalt to taste.


Thank you for reading,

- heath
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Listening to: Sleater Kinney "The Woods"

... and another Thanksgiving treat

Rustic Pear Tart

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Listening to: Ian Cooke - "The Fall I Fell"

Thanksgiving Thai Sweet Potato Curry

This is my first post... I have been inspired by my good friend, Eralda to start this blog. Food is one of the biggest parts of my life; possibly as much as music. Both have at their core: creativity, soul, discipline, and community. There are few things in life better than sharing a meal or music with good friends and family. Both are essential for my well-being.

With both creating music and cooking, it is absolutely beneficial to have the courage to experiment. Sometimes the outcome will be a complete racket or inedible disaster. Sometimes it is necessary to empty the skillet into the compost, order a pizza, and hopefully learn from what went wrong. However, with experimentation, there are moments of occasional excellence.

Recipes are a very special thing. Some have deep roots of family tradition, passed down like stories from one generation to the next. When someone shares a recipe or meal, they are inviting you into their family.

For at least five of the last eight years, I have brought a different, improvised sweet potato dish to the Thanksgiving table. The first year, I made a mashed sweet potatoes, heavy on the cinnamon, brown sugar, toasted coconut, ginger, tons of GARLIC (yes, garlic), and a huge mess of my Aunt and Uncle's kitchen. Last year's was Sweet Potato Pierogies tossed in butter and cinnamon sugar. I will share this soon.

This year, I have continued my Thanksgiving sweet potato tradition with an improvised Thai-inspired dish. It's home on my plate was next to the cranberry relish (a perfect combination). I am sharing this with you, and inviting you to be a part of my family... Consider your numerous blessings as you prepare and enjoy this with friends.



Thai Sweet Potato Curry

With curries, the ingredient quantities are approximate and should be tailored to personal taste.

Ingredients:

2 tablespoons olive oil
1 tablespoon Panang Curry paste (I use Maesri brand)
1 tablespoon Thai Red Curry paste
3 fresh garnet yams (cubed)
1 large yellow or white onion (chopped to about the same size as the yams)
3 cloves finely chopped garlic
2 inches fresh ginger root (grated)
Juice of one lime
2 cans of coconut cream
Fresh cilantro and sliced limes (for garnish)

Preparation:

Heat the oil on medium heat in a large skillet or pot.

Add the curry pastes and stir with a wooden spoon, sauté for about two minutes.

Add the yams and onions. Stir, coating everything with the curry. Reduce to a simmer and cover for about five minutes or until the yams have softened.

Add the garlic, ginger and lime juice and stir for one minute.

Add the coconut cream and cover. Allow to simmer for 15-20 minutes, stirring occasionally.

Garnish with lime and cilantro.

Serve with steamed rice or as one of many side dishes.

Thank you for reading,

- heath

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Listening to: Robert Deeble "Days Like These"