Eddy and I have known each other longer than we would probably both like to admit (in view of our respective ages - yikes!) and worked together for several years. I can always pinpoint when a dish on the menu at Daniel is his because of his innovative use of ingredients and spices. It has been my experience that many high-end chefs stay focused on gastronomic French cuisine even if they tweak the classics to create a more personalized form of the art; I admire the fact that Eddy looks outside the box and subverts expectations. He has co-written a beautiful book called "Foraged Flavor" which is available for purchase here. And don't forget to follow him on Twitter, here. (Or Pity Party - Table for One for that matter, here. What is a website if not to self-promote...)
I love his food and his culinary enthusiasm. Please enjoy the recipe that he has shared with you as Pity Party's first guest contributor.
Recipe
2 cups of small couscous, uncooked
1 cucumber, half will be for juicing (about ¾ cup)
4 medium tomatoes
1 medium red onion
1 pack of soft organic tofu (about 10 oz)
1 avocado
2 oz shiso leaves (sometimes seen in grocery stores labelled as Perilla leaves)
¾ cup lemon juice
¾ cup olive oil
1 Tsp chili flake pepper
Salt
Remove the leaves of the shiso from the stem, wash and dry in a salad spinner, coarsely chop the leaves.
Split the cucumber in two, juice half to obtain ¾ cup of liquid and cut the other half into ¼ inch cubes.
Cut the tomatoes into ¼ inch cubes.
Cut the peeled red onion into ¼ inch cubes.
Remove the skin and pit of the avocado and cut in ¼ inch cubes.
Cut the organic tofu in ¼ inch cubes.
Pour the couscous in a bowl; add all the remaining ingredients and season with lemon juice, olive oil, cucumber juice, salt and chili flakes.
Toss gently and let rest in the fridge for about 1 hour, check to see that the liquid has fully rehydated the couscous before serving. Serve on a platter and decorate with tiny shiso leaves. Could be served alongside grilled chicken or as a dish in a mezze/tapas themed meal or (note from Pity Party) at the kitchen counter, straight out of the mixing bowl without sharing.
Makes 8 servings.
Photo credit: Eddy Leroux