Last week I was ellipticaling away (is that a word?) to Tyler Florence making whole fish stuffed with this amazing couscous mixture. Which for the record makes any ellipticaling easier if you know what I mean ;)


But while dreaming of Tyler in his kitchen may seem like the perfect way to spend an afternoon to some, I couldn’t stop thinking about the couscous salad. Since I’m not about to go get some whole fish to stuff – believe it or not, but I do try to shop on a budget sometimes – I thought it would be a perfect with some shrimp or scallops. The flavors and textures of this salad were great: the crunchy beans and fennel, sweet and tart grapefruit. It was perfectly light and refreshing along side the scallops.

Couscous Salad adapted from Tyler Florence

  • Whole-Wheat Couscous – 3/4 cup dry
  • 1 grapefruit, segmented
  • 1 bulb fennel, thinly sliced
  • 1/2 lb green beans, blanched
  • 2 green olives, sliced (taster doesn’t like olives so it was just for me)
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 clove garlic, minced
  • salt & pepper
  • seared scallops

Prepare couscous as directed. Set aside. Blanch green beans in boiling water for 2 minute and remove and place in ice bath.  Toss all ingredients and season with salt and pepper. Serve under scallops or alone.


pasta carbonara

I often jot down things I want to make or re-create if I see it while browsing a cookbook or watching the food network. And if you can imagine, it is the never-ending list. Carbonara has been on that list for some time now but I was having trouble deciding which route to go: top

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chicken satay with coconut-peanut sauce

Chicken satay is a food that everyone likes – young, old, picky and adventurous. It also just so happens to be an incredible hors d’oevre that is lean, full of protein, fun to eat (food on a stick!) and bursting with flavor! I really do think that everyone appreciates a healthy option at parties. (But most of them may never even

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a healthy dose of fats

I ♥ fat. I really do. I’m not a fan of the hydrogenated trans-fat kind but healthy fats? Yes please. The occasional bacon fat? Definitely yes. Fat can add so much to a meal – in terms of satiety, texture (crispy, smooth, etc), and because, well, it just tastes good. Our body also needs fats (in moderation).

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in my cupboard: tj’s nuts about chocolate & raspberries mix

When I think about family hikes as a child, one thing comes to mind: Picture us, much like the Von Trapp family happily singing through the mountains of Austria. Except that it was probably just my mother and I singing “The Hills are Alive” and we were hiking in The Smoky Mountains… We had gorp

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shrimp etouffee

It was in New Orleans that I first experienced a roux. While I was at the cooking class I couldn’t stop thinking about all the things I wanted to make with a roux (sauces, soups, etc). Upon my return home though I wanted little to do with New Orleans cuisine or the butter and oil

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Thailand #1 037

thai coconut-lime soup with chicken

Since I often feel the need to live vicariously through my family - my brother just returned from Thailand and my parents were there last year – I’m determined to eat like I’m there! Until I can get there myself, Thai food will have to hold me over. I love Asian cuisine (if that wasn’t obvious) but the flavors

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