Harvest Weekend #2….Today there were 80 people at Somerset Ridge Vineyard, all eager to help with harvest. There were thousands of clusters of grapes waiting to be picked. The weather started off pretty foggy, then it turned hazy, finally….beautiful. Perfect for a day in the vines!
We picked some of our red grapes varietals, Chancellor and Chambourcin. And we ate a French lunch! The menu was Alsatian Onion Tart; a Salad of Greens, Apples, Dried Cherries and Pecans with a Maple Syrup infused dressing; Fresh Vegetables from the Somerset Ridge Garden drizzled with a Vinaigrette of Shallots, also grown there in the vineyard. For dessert I made our special Vineyard Bars, a rich bar cookie of brown sugar, apples and raisins with pecans.
Dennis served Flyboy Red and Buffalo Red wines. It appeared everyone had a great time.
I haven’t given out very many recipes lately….and let’s face it, that is why most of you read my blog.
I think couscous is a very interesting food. It looks like a grain, but actually is a pasta. It is precooked and takes just minutes to prepare. Couscous is traditionally served under a stew, but
can also be eaten alone, flavored or plain, warm or cold, as a dessert or side dish. Last week I served an Orange Scented Couscous with our Harvest luncheon. I also make a more savory couscous with Kalamata olives, lemon and mint. I hope you give it a try.
Golden Couscous with Olives, Lemon and Fresh Herbs
1/2 cup margarine
2 cups chopped onions
6 cloves garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 1/4 cups low-salt chicken broth
1 cup pitted, halved brine-cured black olives
1/2 cup chopped fresh basil
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
2 cups uncooked couscous (about 14 oz)
Melt margarine in large pot over medium-low heat. Add onions; stir to coat. Cover pot and cook onons until very tender but not brown, stirring occasionally, about 35 minutes. Mix in ginger and turmeric. Add broth, olives, basil, mint and lemon juice. Bring to simmer. Mix in couscous. Cover pot, turn off heat and let stand until couscous is tender and all liquid is absorbed about 12 minutes. Fluff couscous with fork. Season to taste with salt and pepper. Mound couscous in bowl and serve with your favorite stew.
Serves 8
My next class on How toWrite an Heirloom Cookbook starts this coming Thursday at ARTichokes. That box of recipes you have been collecting for years will make a wonderful cookbook, complete with family stories and photos. Call Artichokes today, 913-322-9481, to reserve your spot in the class.
