Israeli Couscous with Samantha Bann

I would like to talk about an extraordinary chef I learned about in culinary school: Alice Waters. She has been deemed as one of the most influential chefs in America in the past 50 years, and I can only hope that someday I will partially live up to her expectations as a chef.

Alice owns a restaurant called Chex Pannisse. I have never had the joy of eating there, but let’s just say it’s on my bucket list. Alice Waters is currently one of the most visible supporters of the organic food movement, and has been a proponent of organics for over 40 years. Waters believes that eating organic foods free from herbicides and pesticides is essential for both taste and the health of the environment and local communities.

Even though I have never met her, she is my inspiration, a mentor and tutor and a role model that I will always follow. This profession is vicious for women. You have to be strong and committed, and as a mother its hard to time manage and give your all to both your work and your children. Waters is the type of woman I want my children to learn about; she has shown me that this is after all not just a man’s profession, and when creating a venture, anything is possible. In her honor, I would like to share a special vegetarian creation; I hope it will live up to her expectations as a woman and a chef.

Israeli Couscous with Grilled Peppers, Kale, Squash, and Ricotta Salad

Ingredients:

(Serves 6)

• ½ cup olive oil, plus more for grilling
• 3 cloves garlic, thinly sliced
• 3 Tbs. balsamic vinegar
• 1½ Tbs. minced fresh oregano
• 1 cup Israeli couscous
• 3 red bell peppers, quartered
• 3 yellow squash, cut into cubes
• 1 large bunch kale, stems removed
• 6 oz. ricotta salata, thinly shaved

1. Heat 1/2 cup oil with garlic in small skillet over medium heat until garlic is lightly browned. Transfer oil and garlic to bowl. Whisk balsamic vinegar and oregano into garlic oil in bowl.

2. Cook the couscous in boiling, salted water according to the directions. Add the couscous to garlic mixture.

3. Preheat grill or grill pan to medium. Brush peppers with oil and grill five minutes, turning once. Transfer to cutting board and slice into 1/2-inch pieces. Add to fregola in bowl.

4. Brush squash with olive oil and grill four minutes, or until softened, turning once. Transfer squash to cutting board, and cut into 1-inch pieces. Add squash to fregola in bowl.

5. Drizzle kale with oil and grill two minutes, or until wilted and slightly charred. Transfer to cutting board and coarsely chop. Add to fregola in bowl. Stir in ricotta salata, and season with salt and pepper.

Until next time…Samantha Bann

Visit Samantha’s website at Vegas Valley Catering!