Reader’s Son Is Homesick for Couscous Salad--San Marino Style

Dear SOS: My son, who now resides in Washington, is longing for the couscous salad that he used to order at Julienne Fine Foods and Celebrations in San Marino. He asked if I could duplicate the recipe, but alas, the ability to do so is not my forte. The salad also has become popular with my two sons living at home and we would be most grateful if the restaurant would share the recipe with you and your readers.

--IRENE

Dear Irene: The couscous salad is certainly one of many imaginative takeout (or eat-in) dishes at Julienne, one of my favorite gourmet delis, too. Couscous, actually a staple processed pasta product of North Africa, can be purchased at most health food or Middle Eastern grocery stores.

JULIENNE’S COUSCOUS SALAD WITH CURRANTS AND PINE NUTS

2/3 cup dried currants

3 tablespoons unsalted butter

1/8 teaspoon powdered saffron

1 1/2 cups chicken stock

1 1/2 cups couscous

1 1/2 cups diced celery

1/3 cup thinly sliced green onions

1/3 cup pine nuts, toasted lightly

1/4 cup minced fresh parsley

1/4 cup fresh lemon juice

1/4 teaspoon ground cinnamon

1/2 cup olive oil

Salt, pepper

Plump currants in water to cover 15 minutes, then drain and set aside.

In large skillet, melt butter with saffron over medium heat, stirring. Add stock and bring to boil. Stir in couscous, cover and remove from heat. Let mixture stand 4 minutes.

Transfer couscous mixture to glass bowl, breaking up any lumps with fork. Add celery, plumped currants, green onions, pine nuts and parsley. Toss to mix well.

In small bowl, whisk together lemon juice and cinnamon. Add olive oil in slow, steady stream, whisking constantly until emulsified. Drizzle dressing over salad. Toss and season to taste with salt and pepper.

Salad may be made 1 day ahead and stored, covered, in refrigerator until ready to use. Makes 6 servings.

Dear SOS: I’d love dearly to have the recipe for the glorious popovers served at Bullock’s department stores in Los Angeles.

--KAREN

Dear Karen: They’re fabulous, all right. High-rising, puffy things we adore.

BULLOCK’S POPOVERS

6 eggs

2 cups milk

2 cups flour

3/4 teaspoon salt

6 tablespoons butter or margarine

Beat eggs in bowl. Beat in milk until blended. Combine flour and salt. Work butter into flour. Gradually add flour mixture to milk and egg and blend well. Fill 8 well-greased custard cups. Place on baking sheet and bake at 400 degrees about 1 hour or until golden. Makes 8 popovers.

Note: If using new custard cups, season to prevent sticking. Cups should be greased and placed in hot oven 30 minutes. Remove old grease and re-grease cups before using.

Dear SOS: Some years ago, I clipped a recipe for Jane Russell’s Pepper Steak. I’ve lost the recipe and would love to replace it. Any chance?

--H. P.

Dear H.P. The touch of curry powder adds oomph to this dish.

JANE RUSSELL’S PEPPER STEAK

2 pounds beef top round

1/4 cup olive oil

1 clove garlic

2 large green peppers

2 large onions

1 (6-ounce) can sliced mushrooms or 1/2 pound fresh mushrooms, sliced

1/2 teaspoon black pepper

2 teaspoons salt

1 clove garlic, minced

3/4 cup dry red wine

5 or 6 dashes curry powder

Chicken or beef broth, optional

Trim fat from meat and cut into 1/2-inch strips. Heat 2 tablespoons olive oil and whole garlic in skillet. Add meat and brown on all sides, stirring occasionally. Discard garlic.

Meanwhile, cut green peppers into thin strips and chop onions coarsely. Saute onions and green peppers in remaining 2 tablespoons olive oil in another skillet until vegetables are tender but not browned. Add mushrooms, pepper, salt and minced garlic.

Add vegetables to meat, then add wine. Cover and simmer 30 minutes. Stir in curry powder and simmer 1 hour longer. If mixture needs more liquid, add chicken or beef broth. Makes 8 servings.

Dear SOS: I lost a recipe for lemon-flavored ricotta cheese cake, one of the finest I have ever eaten. It is not a true cheesecake but it is delicious. It was printed in The Times about six years ago.

--NAYCE

Dear Nayce: What luck. We found it. It sounds great--and simple, too.

RICOTTA CAKE

2 pounds ricotta cheese

3/4 cup sugar

3 eggs, lightly beaten

1 (18 1/2-ounce) package cake mix with pudding

Powdered sugar

Mix ricotta cheese, sugar and eggs. Prepare cake mix according to package directions and pour into greased and floured 13x9-inch baking pan. Carefully spoon ricotta mixture over batter. Bake at 350 degrees 60 to 65 minutes or until done. Cool on rack. Sprinkle with powdered sugar. Cut into squares. Makes 12 servings.

Note: Yellow or lemon-flavored cake mix with pudding works best for this cake as you get the effect of ricotta layer separation in the bottom.

Dear SOS: My daughter said that when she was in France all the pizzerias offered a bottled liquid (she thought perhaps olive oil) that contained spices (red chiles, cloves or garlic, sprigs of fresh and dried herbs) to sprinkle on the pizza. It sounds like such a nice way to let each person make their pizza as spicy as they want it. Do you have a recipe for the seasoning or something of the sort?

--BARBARA

Dear Barbara: You can do something like this:

HERBED OLIVE OIL

2 sprigs tarragon

1 teaspoon crushed red pepper flakes or 1 small red chile

1 teaspoon dried crushed oregano or 1 sprig oregano

1/2 teaspoon dried crushed thyme or 1 sprig thyme

1 quart oil, preferably olive

Place tarragon, pepper flakes, oregano and thyme in jar with narrow neck that comes with tight-fitting lid or cork. Add oil to jar, cover and store in cool, dry place 1 or 2 days to blend flavors before using. Use as flavored oil for any cooked vegetables, salad or pizza. Store in cool, dry place. Makes 1 quart.