Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Broiled Chicken Thighs with Coriander Rub

Chicken thighs just got a whole lot more interesting in this weeknight dish, thanks to a coriander rub and a fish sauce and brown sugar finish. You’ve likely got everything you need for this dish in your pantry and fridge right now.

• 8 boneless, skinless chicken thighs, trimmed of excess fat
• Vegetable oil for coating
• Salt and freshly ground black pepper
• 1 Tbs. ground coriander
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 1/4 lime
• 1/4 cup thinly sliced scallion greens

Adjust the oven rack to the position closest to the broiler and set the broiler on high. Coat both sides of each thigh with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and a portion of the coriander, rubbing the seasonings into the meat. Mix the fish sauce and sugar in a small bowl; set aside.

Lay the thighs flat on a broiler pan and broil until they’re opaque on top, 3-to 4 minutes. Remove the thighs from the oven. Without turning them, brush them with the fish sauce mixture and return them to the oven. Continue to broil until the thighs are spotty brown and cooked through, another 4 to 5 minutes. Transfer to a serving plate; pour the pan juices over the chicken. Squeeze lime juice over the chicken and sprinkle with the scallions.

Broiled Chicken Thighs with Coriander Rub

Chicken thighs just got a whole lot more interesting in this weeknight dish, thanks to a coriander rub and a fish sauce and brown sugar finish. You’ve likely got everything you need for this dish in your pantry and fridge right now.

• 8 boneless, skinless chicken thighs, trimmed of excess fat
• Vegetable oil for coating
• Salt and freshly ground black pepper
• 1 Tbs. ground coriander
• 2 Tbs. fish sauce
• 2 tsp. light brown sugar
• 1/4 lime
• 1/4 cup thinly sliced scallion greens

Adjust the oven rack to the position closest to the broiler and set the broiler on high. Coat both sides of each thigh with just enough oil to get the seasonings to stick. Sprinkle each side with salt, pepper, and a portion of the coriander, rubbing the seasonings into the meat. Mix the fish sauce and sugar in a small bowl; set aside.

Lay the thighs flat on a broiler pan and broil until they’re opaque on top, 3-to 4 minutes. Remove the thighs from the oven. Without turning them, brush them with the fish sauce mixture and return them to the oven. Continue to broil until the thighs are spotty brown and cooked through, another 4 to 5 minutes. Transfer to a serving plate; pour the pan juices over the chicken. Squeeze lime juice over the chicken and sprinkle with the scallions.

Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise

Though the seaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.

• Cooking spray for the cake pans
• 1 lb., 1 oz. (3-3/4 cups) unbleached all-purpose flour
• 1 Tbs. baking soda
• 1 Tbs. ground ginger
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. ground cloves
• 1-1/4 tsp. table salt
• 6 oz. (generous 1 cup) pitted dates, chopped into 1/4-inch pieces
• 2 Tbs. plus 1 tsp. whole coriander seeds
• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/2 cups molasses
• 3 large eggs, at room temperature
• 3 oz. (3/4 cup) walnut halves, toasted and coarsely chopped
• 1 recipe Eggnog Crème Anglaise 

Bring a large kettle of water to a boil—you’ll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan.

Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfway with boiling water. Heat the oven to 350°F. Lightly coat two 9x2-inch round cake pans with cooking spray and line the bottoms with parchment. Apply another light coat of cooking spray to the parchment.

Prep the ingredients:

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Stir to combine. Put the chopped dates in a small bowl with 3 Tbs. of the flour mixture. Pull apart any date pieces that may be stuck together and toss to evenly coat with the flour.

Crush the coriander seeds with a mortar and pestle or in a spice grinder. Alternatively, seal the seeds in a zip-top plastic bag and use a rolling pin to crush them finely.

Mix the batter:

Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until very soft and smooth. Gradually add the sugar and continue to beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the molasses and beat again on medium speed just until evenly incorporated. Add the eggs one at a time, mixing for about 10 seconds after each addition and scraping down the bowl as needed between additions. The batter will look broken.

Measure out 1-1/2 cups boiling water. Turn the mixer to very low speed or, if you prefer, do all remaining mixing by hand. Alternate adding the flour mixture and the boiling water in five additions, beginning and ending with the flour. Mix just until each addition is incorporated, as overmixing will lead to a tougher cake—it’s fine if the batter looks slightly lumpy. Stir in the reserved date-flour mixture, crushed coriander seeds, and chopped walnuts. The batter will be quite loose.

Bake the cakes:

Divide the batter equally between the two prepared cake pans. Set both pans on the center rack and bake until a toothpick inserted in the center of each cake comes out clean, 40 to 55 minutes. Let the cakes cool in their pans about 10 minutes and then invert them onto cooling racks and peel off the parchment paper. (Allow the water-filled baking pan to cool in the oven until it can be safely moved without spilling hot water.)

Serve the cakes warm or at room temperature. Cut each cake into 8 to 10 slices and serve each piece with 2 to 3 Tbs. of Eggnog Crème Anglaise.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise

Though the seaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.

• Cooking spray for the cake pans
• 1 lb., 1 oz. (3-3/4 cups) unbleached all-purpose flour
• 1 Tbs. baking soda
• 1 Tbs. ground ginger
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. ground cloves
• 1-1/4 tsp. table salt
• 6 oz. (generous 1 cup) pitted dates, chopped into 1/4-inch pieces
• 2 Tbs. plus 1 tsp. whole coriander seeds
• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/2 cups molasses
• 3 large eggs, at room temperature
• 3 oz. (3/4 cup) walnut halves, toasted and coarsely chopped
• 1 recipe Eggnog Crème Anglaise 

Bring a large kettle of water to a boil—you’ll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan.

Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfway with boiling water. Heat the oven to 350°F. Lightly coat two 9x2-inch round cake pans with cooking spray and line the bottoms with parchment. Apply another light coat of cooking spray to the parchment.

Prep the ingredients:

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Stir to combine. Put the chopped dates in a small bowl with 3 Tbs. of the flour mixture. Pull apart any date pieces that may be stuck together and toss to evenly coat with the flour.

Crush the coriander seeds with a mortar and pestle or in a spice grinder. Alternatively, seal the seeds in a zip-top plastic bag and use a rolling pin to crush them finely.

Mix the batter:

Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until very soft and smooth. Gradually add the sugar and continue to beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the molasses and beat again on medium speed just until evenly incorporated. Add the eggs one at a time, mixing for about 10 seconds after each addition and scraping down the bowl as needed between additions. The batter will look broken.

Measure out 1-1/2 cups boiling water. Turn the mixer to very low speed or, if you prefer, do all remaining mixing by hand. Alternate adding the flour mixture and the boiling water in five additions, beginning and ending with the flour. Mix just until each addition is incorporated, as overmixing will lead to a tougher cake—it’s fine if the batter looks slightly lumpy. Stir in the reserved date-flour mixture, crushed coriander seeds, and chopped walnuts. The batter will be quite loose.

Bake the cakes:

Divide the batter equally between the two prepared cake pans. Set both pans on the center rack and bake until a toothpick inserted in the center of each cake comes out clean, 40 to 55 minutes. Let the cakes cool in their pans about 10 minutes and then invert them onto cooling racks and peel off the parchment paper. (Allow the water-filled baking pan to cool in the oven until it can be safely moved without spilling hot water.)

Serve the cakes warm or at room temperature. Cut each cake into 8 to 10 slices and serve each piece with 2 to 3 Tbs. of Eggnog Crème Anglaise.