Barefoot Bloggers: Curried Couscous

The latest "Barefoot Bloggers" recipe is from Ina's Barefoot Contessa cookbook and is another keeper! Thanks to Ellyn of Recipe Collector and Tester for selecting this easy and delicious recipe! It can easily be adapted to use anything you have in your refrigerator or pantry. (You could even substitute many different grains for the couscous!) I forgot to get both scallions and red onions at the store so I used the sweet onion I already had at home. I made the dressing as directed, using less salt, of course, and then made a little extra after I mixed it with the couscous. I think it needed it. This would be a great side dish for a summer picnic, BBQ, or just dinner at home.

CURRIED COUSCOUS
from The Barefoot Contessa Cookbook

Serves 6

1 1/2 C couscous (I used half whole wheat couscous and half regular)
1 T unsalted butter
1 1/2 C boiling water
1/4 C plain yogurt
1/4 C good olive oil
1 t white wine vinegar
1 t curry powder
1/4 t ground turmeric
1 1/2 t kosher salt
1 t freshly ground black pepper
1/2 C small-diced carrots
1/2 C minced fresh flat-leaf parsley
1/2 C dried currants or raisins
1/4 C blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 C small-diced red onion



DIRECTIONS

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Barefoot Bloggers: Outrageous Brownies

Ina, Ina, Ina--we've had such a good run so far. Until now. Call me crazy--but I just don't feel the brownie love that everyone else feels for this recipe. In fact, I found it to be kind of......meh. I know, I know, it's subversive to even THINK like that, much less put it in writing. Maybe it was the coffee, maybe I overbaked them--although they cooked for exactly 30 minutes, I don't know what the problem was, but all I know is I have two chocolate-loving boys at home--and a week after I made this "Barefoot Bloggers" recipe from Ina's Barefoot Contessa cookbook, I STILL had brownies left over. Yes, you heard that right. I rest my case. That NEVER happens with my old stand-by--my secret, never-fail, to-die-for brownie recipe. OK, OK, it's the Ghirardelli brownie mix (pack of five) that I buy at Costco. But if you tell anyone, I'll deny it. Get it??? Good. Glad we understand each other. This conversation NEVER happened.



OUTRAGEOUS BROWNIES
from The Barefoot Contessa Cookbook

INGREDIENTS

1 pound unsalted butter
1 pound plus 12 ounces semi-sweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 T instant coffee powder
2 T real vanilla extract
2 1/4 C sugar
1 1/4 C all-purpose flour, divided (1 C for batter and 1/4 C in the chips and nuts)
1 T baking powder
1 t kosher salt
3 C diced walnut pieces (I omitted)

DIRECTIONS

Preheat oven to 350ºF. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 C of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 C flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake!! Cool thoroughly, refrigerate well and cut into squares.