Posts Tagged ‘olives’

The 93rd episode of Good Eats is all about ways to utilize a variety of grains in the kitchen; wheat berries, bulgur, and couscous are the stars of the show. Wheat berries are whole wheat kernels that have not been processed. Bulgur, on the other hand, is whole wheat that has been cracked and partially cooked. Finally, couscous is actually not a grain at all, but a pasta that is often mistaken for being a grain because of its nutty flavor and usage in grain-like recipes. First up:  wheat berries.

Basic Cooked Wheat Berries

Alton first demonstrates his go-to method for cooking wheat berries, which can then be used in a variety of recipes. To begin, place 2 C of wheat berries in a large skillet, toasting them over medium-high heat until they begin to smell nutty. This toasting step is omitted in the online recipe, but certainly imparts more flavor in the finished wheat berries.

Place the toasted wheat berries in a pressure cooker, adding two heavy pinches of Kosher salt and 4 C of water, or enough to cover the wheat berries by about an inch.

Close the lid of the pressure cooker and bring it up to pressure over high heat. Decrease the heat and maintain the pressure for 45 minutes. If you have an electric range like I do, you may find that you have to adjust the burner temperature regularly to maintain pressure.

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Pressure cooker, being brought to pressure.

After 45 minutes of cooking, release the pressure from your cooker. I had never cooked wheat berries before, so I was not sure exactly what a perfectly cooked wheat berry would look like.

I found the wheat berries to have a nutty flavor and a slightly chewy al dente texture. I took Alton’s recommendations and used my wheat berries to make the next two recipes in the episode:  wheat berry tapenade and mushroom wheat berry pilaf.

Wheat Berry Tapenade

The first way Alton suggests to use cooked wheat berries is in his wheat berry tapenade. For the tapenade, combine three minced garlic cloves, 1 C chopped Kalamata olives, 1/2 t Dijon mustard, and 1 t Kosher salt.

Stir in 1 C of cooked wheat berries, and serve the tapenade with crackers or toast.

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Cooked wheat berries added to olive mixture.

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Wheat berry tapenade.

We ate this as an appetizer one evening and both thought it was super tasty. In fact, we ate a whole bowl. This tasted like any great Kalamata tapenade, but with much more to offer in the texture department. The salty, briny flavor of the olives supplemented with the tang of the mustard paired well with the nuttiness of the wheat berries. I did end up adding a squeeze of fresh lemon juice to my tapenade, as I felt it could use a small kick of acid. This is a healthy and fast appetizer to make (once the wheat berries are already cooked), and I will be making it again very soon.

Mushroom Wheat Berry Pilaf

I can only assume that Alton is a huge fan of his mushroom wheat berry pilaf, as an updated version of this recipe appears in his newest cookbook. The biggest difference between this version and the updated recipe is that the updated recipe uses no rice. For the pilaf, heat 1 T olive oil in a large skillet, adding 1 1/2 C chopped onion, a pinch of Kosher salt, 5 minced garlic cloves, and 1 T butter. Stir after each addition.

Increase the heat to high and add 1 pound of sliced mushrooms (I used cremini), and 1 T soy sauce.

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Mushrooms and soy sauce added to skillet.

Continue to cook the mushrooms until they have reduced by half, which will take a little while.

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Mushrooms, cooked until reduced by half.

Once the mushrooms have reduced, add 1/4 C chicken broth, 1/4 C red wine, 1 C cooked wheat berries, 1 1/2 C cooked rice, 1/2 t chopped fresh thyme, 1 t chopped fresh rosemary, and 1 t chopped lemon zest.

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Mushroom wheat berry pilaf.

We ate this as an entrée and both really liked it. For a vegetarian entree it had a lot of flavor and a variety of textures. The mushrooms and soy sauce give this dish a lot of umami flavor, while the herbs give it a nice freshness. The lemon zest comes through in this recipe in a big way, giving a refreshing, bright tang that really lightens everything up. Plus, this is another healthy, delicious way to incorporate whole grains. This is a fantastic recipe that could be used as either an entree or a side.

Bulgur Gazpacho

You had me at “gazpacho.” I absolutely love a spicy, tangy gazpacho, so this recipe piqued my interest right away.

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Ingredients for bulgur gazpacho: cucumber, scallions, bulgur, cumin, tomato puree, tomato/veg juice, tomato, garlic, green bell pepper, balsamic vinegar, hot sauce, and Kosher salt.

Start by bringing 1 C of water to a boil with 1/2 C tomato puree; I did this in the microwave.

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Water and tomato puree being heated to a boil.

Pour the tomato mixture over 3/4 C bulgur in a bowl, sloshing to combine. Cover the bowl with a plate and set it aside for 20 minutes.

After 20 minutes, add 1 minced garlic clove, 4 sliced scallions, 1 C seeded/diced cucumber, 1 C chopped tomato, and 3/4 C diced green bell pepper.

Next, stir in 1/2-1 C tomato juice (I used spicy V8), 2 T balsamic vinegar, 1-2 t hot sauce, 1/2 t cumin, and 1 1/2 t Kosher salt. Stir the gazpacho until combined and place in the refrigerator for at least an hour before eating.

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Bulgur gazpacho.

Sure enough, we really enjoyed this recipe. Though this isn’t soupy, it does have the vibrant, zesty flavors of a gazpacho. Also, with the addition of bulgur, this gazpacho has enough substance to stand alone as an entrée. There is also a lot of texture to this dish, coming from the variety of vegetables and the bulgur. This would be a really nice summer entree or side dish.

Steamed Couscous

Couscous is something we used to eat a lot, and this episode made me realize it is something we should eat more often. Alton begins his couscous segment with his recipe for steamed couscous, which can then be used in any couscous recipe. To make Alton’s couscous, prepare a steamer basket by adding water to the bottom pan, keeping the water level a couple inches below the bottom of the top basket. Heat the pan, allowing steam to begin to form. I used my pasta pot.

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Preheating steamer.

Meanwhile, rinse 2 C of couscous with water and turn it out onto a sheet pan. Sprinkle the couscous all over with Kosher salt.

Once steam has formed in your steamer, line the top part of the steamer with a damp kitchen towel and dump the couscous into the towel. Fold the towel over the couscous, forming a bundle. Place the lid on the steamer and set a timer for 15 minutes.

After 15 minutes, use tongs to lift the couscous-filled towel, dumping the couscous onto the sheet pan again. Drizzle 1/2 C cold water over the couscous, tossing.

Next, spritz the couscous with oil or non-stick spray, also lubing your hands. Rub the oil into the couscous for about three minutes, breaking up any clumps.

Once again, transfer the couscous back into the towel-lined steamer, folding the towel over the couscous. Place the lid on the steamer and steam the couscous for a final 10 minutes.

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Couscous after final 10 minute steaming.

I have to say that this couscous method is the most labor-intensive one I have ever used. The resulting couscous was fluffy and lump-free, but I don’t think I would go to the trouble of making couscous this way again. I did what Alton did and used my steamed couscous to make his cherry couscous pudding, which follows below.

Cherry Couscous Pudding

Although I have eaten my share of couscous, I had never had it in a sweet application… until this recipe. For this one, heat 1/2 C whole milk, 3 T sugar, and 1/4 C dried cherries. Once warm, set aside for 10 minutes to steep.

After 10 minutes, add the pulp of one vanilla bean to the milk.

Pour the milk mixture over your steamed couscous (see above), stirring to combine.

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Milk mixture poured over steamed couscous.

Add 8 ounces vanilla yogurt and refrigerate the pudding for at least an hour before serving.

Sprinkle individual servings of the pudding with cinnamon.

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Couscous pudding, sprinkled with cinnamon.

This recipe was a real dud. It was dry and flavorless, but I think I know what the issue was. In the episode, Alton cooked his steamed couscous as written above, using the full batch of couscous to make this pudding. In looking at the online recipe, I see that it calls for only 1 1/2 C of the steamed couscous. This may be a first, but I think the online recipe may be correct, while Alton’s preparation in the episode resulted in a super dry couscous that was anything but pudding-like. I am somewhat tempted to make this again with only 1 1/2 C of couscous, as surely it would have better flavor and texture. Honestly, this is the first couscous recipe I have not liked, and I cannot recommend it as it was prepared in the episode.

I prepared the recipe from the 48th episode of Good Eats several weeks ago, but I am only now sitting down to finally blog about it. Long story short, it’s been a rough go for us ever since Ted’s cancer surgery, with him having several complications. Since his surgery on September 24th, he has spent 20 nights in the hospital, divided between two visits. He is home now, but still battling a partial intestinal obstruction that the doctors hope will eventually resolve itself; if not, more surgery may be necessary. Sigh… We have to turn the corner eventually. Right?

Pot Roast

My dad has never been a big fan of pot roast, or as he calls it “wet meat.” Since it was not his favorite thing, we didn’t eat a lot of pot roast growing up, though I do like it. As an adult, I also do not make pot roast regularly, but I was definitely intrigued by Alton’s recipe. Plus, pot roast is a perfect thing to make as we transition fully into Fall.

Ingredients for Alton's pot roast:  2 pound blade chuck roast, Kosher salt, cumin, balsamic vinegar, tomato juice, onion, garlic, green olives, and dark raisins.

Ingredients for Alton’s pot roast: 2 pound blade chuck roast, Kosher salt, cumin, balsamic vinegar, tomato juice, onion, garlic, green olives, and dark raisins.

Alton is pretty specific about the cut of meat you should use for his pot roast. Ideally, you want to get a 2-pound chuck roast that has “blade” in the name. You also want the meat to be cross-cut like a steak, so it is fairly thin, and you should opt for a bone-in cut that has the largest bone possible; the bone will yield a more tender roast. Alas, I could not find the exact cut of meat Alton specified, even after going to a few grocery stores, so I had to settle for a thin boneless chuck roast.

My boneless chuck roast.

My boneless chuck roast.

To make Alton’s roast, begin by chopping an onion and peeling/crushing 6 cloves of garlic with a knife.

Chopped onion and 6 cloves of garlic, crushed.

Chopped onion and 6 cloves of garlic, crushed.

Preheat a large skillet over high heat while you liberally apply cumin and Kosher salt to both sides of the meat.

Meat seasoned with cumin and Kosher salt.

Meat seasoned with cumin and Kosher salt.

When the pan is hot, sear the meat for two minutes on the first side and three minutes on the second. You want the meat to be golden brown on both sides.

Searing the meat for 2 minutes on the first side and 3 minutes on the second.

Searing the meat for 2 minutes on the first side and 3 minutes on the second.

Remove the meat from the pan, flipping it so the hot side is facing up.

The seared meat.

The seared meat.

Add 2 T of canola oil to the skillet, along with the onion and garlic, and decrease the heat to low.

Onion and garlic added to skillet, along with oil.

Onion and garlic added to skillet, along with oil.

Once the onion is translucent, add 1 C tomato juice (I used spicy V8), 1/3 C balsamic vinegar, 1/2 C dark raisins, and 1 C green olives. Be sure to lightly crush the olives with your hand as you add them to the pan.

Tomato juice, balsamic vinegar, raisins, and green olives added to pan.

Tomato juice, balsamic vinegar, raisins, and green olives added to pan.

Simmer this mixture until it has reduced by half.

Olive mixture after reducing by half.

Olive mixture after reducing by half.

Preheat your oven to 190 degrees and make a pouch of aluminum foil. Pour half of the olive mixture into the bottom of the pouch, place the meat on top, and pour the remaining olive mixture over the meat.

Half of the olive mixture poured in the foil pouch.

Half of the olive mixture poured in the foil pouch.

Meat placed on olive mixture.

Meat placed on olive mixture.

Remaining olive mixture poured over meat.

Remaining olive mixture poured over meat.

Tightly close the foil around the meat, and wrap the entire bundle with a second layer of foil. Place the roast in the oven for 3 1/2 hours.

The roast packet, sealed in two layers of foil and put in the oven for 3.5 hours.

The roast packet, sealed in two layers of foil and put in the oven for 3.5 hours.

When the cooking time is up, let the meat rest inside the foil for 30 minutes. Next, cut one corner of the foil packet and drain the liquid into a gravy separator.

Liquid drained from foil pouch to separate fat.

Liquid drained from foil pouch to separate fat.

Pour the liquid into a blender, discarding the fat, and add the solids (olives, raisins, etc.) from the foil packet. Puree this mixture to a smooth sauce. Slice the roast and serve it with the sauce.

Roast after cooking. Olives and raisins added to liquid in a blender.

Roast after cooking. Olives and raisins added to liquid in a blender.

Alton's pot roast served with sauce.

Alton’s pot roast served with sauce.

We ate Alton’s pot roast for dinner and we both really liked it. The sauce had fantastic tangy flavor that was delicious with the meat. Traditionalists may poopoo the idea of green olives, raisins, and balsamic vinegar in their pot roast, but I thought the combination was fantastic. I was worried that my meat would not be as tender as I would like, but it turned out super tender and moist. I will absolutely make Alton’s pot roast again, and you should give it a try too.