Condiment of the Week: Horseradish

With the fun anti-bread holiday of Passover upon us, I had been thinking about what could possibly inspire me to write about food, and realized very quickly that I have completely forgotten about the underrated horseradish. The name alone does not exactly make you eager to eat it, but it imparts a strong and over looked flavor to many dishes and dips.

By itself the only time I know people regularly using horseradish is at Seders where the white and red are used to make "sandwiches" of charoset and horseradish, or on top of gefilte fish. I've had the luck (or punishment) of having these horseradish condiments made from scratch, and let me tell you, it is not a pleasant sight. The fumes that come from ground horseradish root, combined with vinegar, are worse than a really strong onion and will not only make you cry, but unable to breathe. As with many other strong pungent flavors (see Hot Sauces...) I like my horseradish strong and in small doses. Even the red version, made with sugar and beets, should still be strong and pack a punch of flavor. Perhaps the best way to describe horseradish flavor is that it is similar to wasabi. It brings a strong earthy flavor like other root vegetables, but can also clear out the sinuses and leave a slow long burn in the back of your throat if you don't balance the flavor properly.

Outside of Passover, you often find the root mixed with creamy sauces, like for roast beef, or in small amounts with stronger flavored fish. It also makes a great addition to dipping sauces, but like garlic, needs to be properly combined with salt, sweetness, and herbs to keep it from overwhelming your mouth.

Favorite Use: In generous portions on top of gefilte fish (an acquired taste)
Strangest Use: Small amounts mixed in with eggs, fresh herbs, and steak for a different style of steak and eggs.

Passover's Favorite Condiment?

The Dish: Couscous

Couscous is one of those ingredients that you see often showing up on menus as part of an accent to a dish, or as part of the vegetables and sides options. Very rarely does couscous star on its own, partially because not enough people know what to do with it, or how to leverage its unique flavors and texture. Many people often think that couscous is a grain of some sort because of its small circular shape, but in actuality it is technically a pasta, usually made out of semolina wheat. The Israeli version, which is my favorite, is usually slightly bigger and made from a different type of wheat. Personally, I like the Israeli type because it is bigger and each piece is separated and allows you to get more of the soft texture that is almost like a less rich risotto.

Usually couscous is used similar to rice in Mediterranean and African dishes, with vegetables or meat being placed on top. The sauce gets absorbed by the couscous and makes for a hearty, but easy meal to make at home that is much different from the standard carbohydrates most Americans eat. Think about how often you might eat rice, pasta, bread, or potatoes and how different it would be to quickly make couscous instead. In the U.S. most couscous is actually the instant kind (think Uncle Ben's Rice), but outside the U.S. it is cooked traditionally and with quite a bit of care. My favorite ways to have couscous are usually the simplest. Adding some grilled asparagus and squash, fresh herbs, and olive oil for a cold Israeli couscous salad is a trick I picked up from my mom. Another favorite is adding fried chickpeas or lima beans, scallions and small pieces of tomato with beef to make a warm and savory dish akin to a stew. The key is really just thinking about if you want it warm or cold, and after that what flavors you like. Couscous does better with fresh, simple ingredients, and doesn't need to be overwhelmed with strong flavors, cheeses or sauces.

Give Couscous a Chance...plus it's fun to say aloud!