The basic black dress gets a makover: couscous galette

Ninety million years ago, when the food network actually ran programs about COOKING rather than competitions, there was a wonderful program hosted by Michelle Urvater.  Entitled "Cooking Monday to Friday," it was a show which demonstrated how you could come home from work, and get a fresh, nutritious, no artificial products dinner on the table, in less than an hour.  It was one of Annalena's favorite shows.  She watched it every night.  Recently, she learned that Chef Urvater has hung up her toque.  She will be missed.  A wonderful lady, wonderful teacher.  Godspeed with your retirement,  Michelle!

Well, she once described couscous as "the basic black dress" of the kitchen.  I am CERTAIN that 95% of the blog's readership knows exactly what she means, when she speaks of "the basic black dress."  To those four straight men who (i) read this and (ii) have no female or gay male friends,   when one speaks of "the basic black dress," this is the fundamental piece of clothing which you spend money on, to get a very good quality.  It is "simple," although we prefer to say  "elegant."  Then, as need be, you accessorize, ornament, or otherwise add to the basic item, as need be.  

Such is the case with couscous in the kitchen.  It is a WONDERFUL thing to have:  easy to cook, easy to eat, and it goes with EVERYTHING.    For those of you who have never made couscous, one wonders why you are reading this blog.  But here's how you do it:  you put it in a pot.  You cover it with water, with about half an inch over it.  Then you heat it up, turn off the heat,  cover it, and go away.  Five minutes later, you have your couscous.    Add salt if you like (to the water), or use broth.  Add butter.  Add milk and sugar, add whatever you like.  Put whatever you like on it. Stir herbs into it.

You all get the picture, yes?  And you can get whole wheat varieties (worth trying), flavored varieties (not), and organic ones (Annalena does not see the difference).

Recently, she read a recipe entitled "couscous galette," which was intriguing, to say the least.  Reading through the recipe, Annalena saw places to make changes, as she always does.  She and the Guyman ate this last night with their seared tuna and ratatouile (and you are going to get a new ratatouille recipe soon), and it was AMAZING.  You can make this.  You should make this.  You WILL make this.    And here we go.

First, you need a nonstick pan that is oven safe.  You should have this already.    You also need couscous which, you can make fresh, or use leftover (Annalena made couscous earlier in the week, and stored the extra, as she always does).    You will also need 2 tablespoons of butter (which halves the amount called for in the original recipe),  a large shallot or two  ,  3 large eggs, and 8 ounces of gruyere, or some other melting cheese.  First, turn your oven to the broiler setting, and make sure the oven rack is about 6-8 inches from the heat source.

Now, do the hardest thing you will do for this recipe:  grate the cheese.  Put it all in a bowl with the 3 eggs, and mix it up.  Add to that, three cups of cooked couscous.  (the original called for 2.  Three is good).  Taste it and correct for salt, if need be. 

Now, slice the shallots (you could use a small onion if you like), into rings.  Melt the two tablespoons of butter in the pan, and add the shallots.  Cook them at medium heat, until they brown.  Spread them around the pan.  Take it off the heat, add the couscous/cheese/egg mixture, and spread it evenly in the pan.  Put it in your oven, for 8 minutes until you get this wonderfully brown and crunchy topping. 

PROTECT YOUR HANDS, and take the pan out of the oven.  It should slide right out.  If it doesn't, then flip it into a plate, or just leave it there and use plastic when you cut slices of it.

Annalena believes you will all see the wonderful versatility of this, but to be honest, she stole a quick slice to eat with nothing.  It is like a couscous frittata, and as a friend of Annalena's once said  "when you bring together cheese, and a frying pan, what can be wrong?"  Indeed. 

So, ragazzi, get some good quality cheese.  Change it up if you like: fontina and mozzarella come to mind, as do some of the soft goat cheeses.    Add leftovers if they seem right.  But make this.  And try not to be greedy.  Annalena gave half of this to her hard work political pal Laura, and she and the Guyman ate the rest. 

Ratatouille coming up.  This one may replace Annalena's standing recipe for it.