TasteFood

This salad does not hold back on herbs and spice. Handfuls of your favorite garden herbs, and a shake of the contents of your spice drawer, build welcome layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina, which is rolled into tiny "pearl" balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan with a little olive oil first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds a satisfying nutty flavor and golden color to the sturdy little semolina balls.

While you can call this salad a hearty side dish, it also makes a delicious vegetarian main course. If desired, add crumbled feta or goat cheese to the salad for extra protein. When choosing the carrots, make sure they are of uniform size to ensure similar cooking time. If necessary, cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad With Lemon Gremolata

Active Time: 40 minutes

Total Time: 40 minutes

Yield: Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided

2 cups Israeli (pearl) couscous

2 1/4 cups water

Salt

1 small red chili pepper, minced

1 clove garlic, minced

2 tablespoons lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

1 1/2 pounds thin rainbow carrots, peeled, halved lengthwise if thick

Freshly ground black pepper

Gremolata:

1/4 cup chopped Italian parsley

1/4 cup chopped cilantro

2 tablespoons chopped dill

1 small garlic clove, minced

1 teaspoon finely grated lemon zest

Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula

2 to 3 tablespoons toasted pine nuts

1/2 lemon, plus wedges for serving

Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chili pepper, garlic, lemon juice, lemon zest, cumin, coriander and cayenne. Let stand at room temperature while you roast the carrots.

Heat the oven to 425 degrees.

Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp-tender, about 20 minutes. Remove and cool slightly or to room temperature.

Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt and black pepper in a small bowl.

Scatter the arugula on a serving platter or in a wide, shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze a lemon over the salad and sprinkle evenly with the gremolata and pine nuts. Garnish the platter with the lemon wedges and serve.

CAPTIONS AND CREDITS

Pots de creme are a perfect do-ahead dessert. They are best made at least one day in advance, so the custard has time to cool, set and develop in flavor. These pots de creme are redolent with lemon, and they are a breeze to make. You can make them with either the common Eureka lemons or Meyer lemons. Generally, I prefer the pucker of Eureka lemons, and in the case of this creamy dessert, the lemony tartness cuts through the rich, creamy custard as a welcome contrast. If you're feeling extra fancy, whip the leftover egg whites into a billowy meringue to top the custards.

A simple citrus sugar is an easy garnish to this dessert and makes use of all of the leftover squeezed lemons. A combination of the finely grated lemon zest and sugar, left to dry at room temperature, adds an extra burst of citrusy flavor and a pleasant crunch to the creamy custards.

Begin the pots de creme one day in advance so they may chill overnight.

Lemon Pots de Creme With Citrus Sugar

Active Time: 30 minutes

Total Time: 1 hour and 15 minutes, plus chilling time

Yield: Makes 6

Citrus Sugar:

3 tablespoons granulated sugar

1 tablespoon finely grated lemon zest

Pots de creme:

Juice of 3 lemons, about 3/4 cup

1/2 cup granulated sugar

Finely grated zest of 3 lemons

7 large egg yolks

2 1/2 cups heavy cream

1/2 teaspoon vanilla extract

Pinch of sea salt

Blueberries for garnish

Make the sugar:

Combine the sugar and lemon zest in a small bowl and mix well. Spread on a parchment-lined plate or tray and let stand at room temperature for at least 1 hour to dry out. Store in a glass jar until use.

Make the pots de creme:

Simmer the lemon juice and sugar and in a small saucepan until syrupy and slightly reduced, about 10 minutes. Stir in the zest and let stand for 15 minutes.

Heat the oven to 325 degrees. Place six (6-ounce) ramekins in a deep baking dish. Bring a kettle of water to a boil and keep warm.

Lightly whisk the egg yolks in a medium bowl.

Combine the cream, vanilla and salt in a medium saucepan over medium heat. Heat until nearly boiling and then remove from the heat. Slowly add to the eggs in a steady stream, whisking constantly to blend. Whisk in the lemon syrup and then strain the mixture through a fine-mesh sieve into a clean bowl.

Ladle the custard into the ramekins. Pour the hot water into the pan, halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard centers are set but still wobbly, about 45 minutes. Remove the ramekins from the water bath and cool completely on a wire rack. Cover and chill at least 8 hours or overnight.

Before serving, sprinkle the lemon sugar evenly over the pots de creme. Garnish with fresh blueberries and serve chilled.

CAPTIONS AND CREDITS

Father's Day is around the corner, so get ready to fire up the grill and break out the big guns -- or in this case, the big paella pan. Paella is always fun to make and, of course, to eat. It's a perfect way to feed a crowd and your family, and the best way to make it is over a fire. When it's ready to serve, simply plunk it down in the center of the table and let everyone dig in. Family-style eating doesn't get better than this, which is a perfect way to celebrate Dad.

Myriad versions of paella exist, depending on region and taste, but there are specific ingredients to use and techniques to follow for authentic results.

The pan:

Think wide, low and flat. The key is to spread the rice in a thin layer, so that as many grains as possible are in contact with the bottom of the pan. This will ensure not only contact with the aromatics (soffrito), but the desired crispy bottom (socarrat) of the cooked paella. Paella pans are easy to find and affordable. I purchased my 15-inch pan for less than $30. Alternatively, a very large cast iron skillet will do the trick.

Rice:

Short-grain rice will absorb the liquid, remain relatively firm during cooking, and crisp -- long-grain rice will not. Use short-grain rice, preferably Spanish Bomba or Valencia. Risotto (arborio) rice may be substituted, if necessary. Note: Depending on the rice, cooking times may vary slightly.

Soffrito:

An important blend of sauteed aromatics, typically onion, garlic and grated ripe tomato, is used as a base to flavor the rice. It's important to saute the ingredients until the moisture from the tomato and the wine evaporates and the soffrito thickens, and let it deepen in color to build flavor.

Stock:

If possible, use a homemade stock; chicken or shrimp stock is ideal, although a good-quality store-bought chicken stock is a fine substitution. A key step is to add a generous pinch of saffron to the stock to infuse a subtle perfume and a burnished golden-red color.

Socarrat:

This is the holy grail of paella, the coveted crispy bottom that forms in the pan while the paella is cooking. To achieve this, a few techniques are imperative. Do not overload the pan, or the rice will not be able to dry out and will not crisp. And most important, do not stir the paella once the rice is spread in the pan and topped with the proteins. You will know if the rice is crisping when the paella begins to make crackling sounds. This is the sure-fire way to know when the paella is ready, so be sure to wait for the "snap-crackle-pop" before you remove the pan from the grill!

Grill it!

It's important for the pan to cook over an even heat source. A grill can accommodate the size of a large paella pan, unlike many stovetops. Plus, the fire will add a smoky backdrop to the dish. And finally, Father's Day really wouldn't be replete without heating up the grill, right?

Grilled Paella

Active Time: 1 hour

Total Time: 1 hour, plus standing time

Yield: Serves 6

4 plum (Roma) tomatoes, halved lengthwise

4 cups chicken stock

1/2 teaspoon saffron threads

1 pound boneless chicken thighs, cut into 1-inch pieces

Smoked sweet Spanish paprika

Salt

Freshly ground black pepper

1 pound large (16/18) shrimp, shelled and deveined, tails intact

Extra-virgin olive oil

8 ounces Spanish chorizo, cut crosswise into 1/2-inch slices

1 medium yellow onion, chopped, about 1 cup

3 garlic cloves, minced

1/4 cup dry white wine

2 cups paella rice (Bomba or Valencia), rinsed

12 to 16 mussels, scrubbed and beards removed

1/4 cup chopped Italian parsley

Lemon wedges for serving

Grate the tomatoes, cut-side down, on a box grater. Discard the skins and transfer the pulp and juices to a small bowl.

Bring the stock to a simmer in a medium saucepan over medium heat. Add the saffron and keep warm over low heat.

Place the chicken in a bowl and season with 1 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper and stir to coat. Put the shrimp in a separate bowl and season with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon black pepper and stir to coat.

Prepare the grill for direct cooking over medium heat. Preheat a 15-inch paella pan or large cast iron skillet for about 10 minutes.

Add 1 tablespoon olive oil to the paella pan. Add the chorizo and cook, with the lid closed, until the chorizo is golden brown on both sides, 3 to 4 minutes, turning as needed. With a slotted spoon, transfer the sausage to a bowl. There should be rendered fat from the chorizo remaining in the pan. If not, add 1 tablespoon oil to the pan. Arrange the chicken in one layer in the paella pan and cook until colored on both sides, 4 to 6 minutes, turning as needed. With a slotted spoon, transfer the chicken to the bowl with the chorizo. (The chicken will not be cooked all the way through at this point.)

If the pan is dry, add 1 tablespoon oil to the pan. Add the onion and saute until softened, 2 to 3 minutes. Add the garlic and 1 tablespoon smoked paprika and saute until fragrant, about 30 seconds. Add the grated tomatoes with juices and the wine, stir to combine, and cook, with the lid closed, until the liquid evaporates and the mixture thickens and darkens slightly, about 3 minutes, stirring occasionally. Add the rice and 1 teaspoon salt and stir to coat. Pour in the stock, stir to blend, and smooth the rice in an even layer in the pan. (Do not stir the rice after this point!) Arrange the chicken and chorizo over the rice and drizzle any accumulated juices in the bowl over the rice.

Cook the paella, with the lid closed, until about 3/4 of the liquid is absorbed and the rice is exposed, turning the pan occasionally to ensure even cooking, about 15 minutes.

Nestle the shrimp and mussels (hinge-side down) into the rice and continue to cook, with the lid closed, until the shrimp are cooked through, the mussels have opened, and the rice is making a crackling sound, 10 to 12 more minutes, turning the pan occasionally to ensure even cooking.

Remove the paella pan from the grill and discard any unopened mussels. Let stand for 5 to 10 minutes. Sprinkle the parsley over the paella and garnish with lemon wedges. Serve immediately.

CAPTIONS AND CREDITS