Seasons by the Sea: Recipes 02:27:14

The Trials of Travel Food

Couscous With Olives and Garbanzo Beans
    This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.

    Serves six.
1 14-oz. can low-salt chicken broth
1 10-oz. box couscous
1 15-oz. can garbanzo beans, drained
1 cup chopped red onion
1/2 cup chopped fresh Italian parsley
5 Tbsp. fresh lemon juice
1 tsp. grated lemon peel


    Bring broth to boil in medium saucepan. Stir in couscous, cook 30 seconds. Remove from heat and let stand five minutes. Fluff with fork.

    Mix in garbanzo beans and remaining ingredients. Season with salt and pepper.

Buckwheat Soba Noodles With Sesame Dressing, Tofu, and Asian Greens
    This recipe is from one of my favorite books, “Salad for Dinner” by Jeanne Kelley.

    Serves four.
8 to 9 oz. buckwheat soba noodles
4 cups Asian greens, such as mizuna and tatsoi
1 Japanese or English cucumber, cut in half and sliced on a diagonal
4 green onions, thinly sliced
8 oz. soft tofu, cut into 1/2-inch cubes
Toasted sesame seeds
    1 cup or to taste any sesame vinaigrette


    Bring pot of water to boil and add noodles. Cook about five minutes until tender but still firm to the bite. Drain and rinse with cold water, drain well. Transfer noodles to medium bowl and stir in one-third cup of sesame dressing.

    In large bowl, toss greens, cucumbers, and green onions with dressing and season to taste.

    Combine greens with tofu and noodles, drizzle with a bit more dressing.

Speculaas
    Don’t you love those Biscoff cookies they serve on Delta Airlines? Matt Lewis of Baked researched the recipe and found one very close to that addictive concoction. This recipe is from his book “Baked Explorations.”

    Makes about 24 two-inch cookies.
13/4 cups flour
1 cup firmly packed brown sugar
1/2 tsp. baking soda
11/2 Tbsp. cinnamon
1/2 tsp. grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. salt
10 Tbsp. butter, cool, not cold, cut into 1/2-inch cubes
1 egg, beaten
1 tsp. freshly grated orange zest
Coarse sugar


    In large bowl, whisk together flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

    Drop butter over flour mixture and use large fork or pastry cutter to cut butter into flour until it resembles coarse sand.

    Add beaten egg and orange zest and cut the mixture again until just combined. Use hands to knead dough but don’t overwork it. Form a ball, the dough should be slightly sticky and break apart but not stick to hands. Cover with plastic and chill for one hour.

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

    Divide dough into two pieces. On lightly floured surface, roll one out to quarter-inch thick round. Using any cookie cutter (rectangular or oblong are traditional shapes), cut out cookies, place on cookie sheet one inch apart. Extra dough scraps can be reformed and rerolled. Sprinkle tops with coarse sugar.

    Bake for 15 minutes, rotating pans once. Cookies should be just a bit dry and dark brown. Cool.

    An easier method for mixing is to just use a standing mixer. An alternative to rolling dough is to just make 2 logs of dough, chill, slice, and bake.