An Original Recipe by Angela Trentadue
This dish really rides the line between summer and fall. It’s a stew, which is good for chilly weather, but it’s got some great spice which reminds us that it’s not quite fall yet. Plus, it’s a great way to use up all those over-abundant (is there really such a thing?) summer vegetables that we might have had our fill of by now.

Place into a large zip-lock bag:
3 large portobello mushroom caps, cleaned, stems removed and cut into 1″ cubes
6 cloves garlic, peeled and smashed
3 small dried red chiles, such as thai, smashed a bit to release the oils

In a small bowl, mix together:
1 1/2 tsp ground cumin seed
1 tbs ground coriander seed
1 tsp paprika (preferably smoked)
pinch of cayenne

Pour mixed spices into bag with mushrooms and garlic. Finally, pour in 4 tbs olive oil. Gently knead the bag to distribute the spice rub all over the mushrooms and let sit while chopping the ingredients for the rest of the dish:

1 medium yellow onion, diced
1 large sweet potato, peeled and cut into 1/2″ dice
1 small head cauliflower, trimmed into small florets
1 bell pepper (any color), stemmed and deseeded, cut into 1/2″ dice

After the mushrooms have marinated for at least 1/2 an hour and all the vegetables are cut, heat 2 tbs olive oil in a large, heavy bottom pan over medium heat. Add the mushrooms and cook, browning on all sides and allowing any liquid to evaporate, about 8-10 minutes. Remove mushrooms to a plate and add diced onion. Cook until soft, 4-5 minutes. Be careful to adjust the heat so any bits in the pan don’t burn. Chop the garlic from the mushroom spice rub and add to the onions along with: 2 bay leaves.
Cook 1-2 minutes more until the garlic is fragrant and the pan is starting to dry up.

Add:
juice of 1 lemon

Stir well, scraping up all the bits from the bottom of the pan.
Add sweet potato, cauliflower and bell pepper and stir to coat.

To the pan, add:
4 c vegetable stock
1 stick cinnamon
1/2 tsp ground allspice

Allow mixture to come to a rolling simmer over medium heat, turn down to low, cover and let cook until sweet potato is tender, about 45 minutes.

Meanwhile, cut into 1″ cubes:
1 large eggplant

Place into a colander and toss with about 1 tbs salt. Let sit for 10 minutes. When ready, pat pieces dry with paper towel and heat 2 tbs vegetable oil in a large skillet over medium high heat. Once the pan is very hot, carefully add eggplant in a single layer. Sear the eggplant to brown on all sides, about 3-4 minutes total. Set aside with mushrooms.

Finally, bring 2 cups salted water to a rolling boil. Add
1 cup couscous

Leave pot on the burner, but turn off heat and cover. Allow to sit 15 minutes. After all water has been absorbed, stir in:

2 tbs butter
1/4 cup fine chopped parsley

To serve: Once sweet potatoes are tender, remove bay leaves and cinnamon stick. Gently stir eggplant and mushrooms into the stew to incorporate evenly. Serve atop couscous with a dollop of Harissa Sauce (recipe follows) and plain yogurt (preferably Greek).

Harissa Sauce (adapted from Sunday Supper at Lucques by Suzanne Goin)
Remove seeds and inner ribs from:
3 dried ancho chiles
Dry roast in a small skillet over medium high heat until blisters form. Remove to a small bowl, cover with warm water and set aside.
In same skillet, cook:
6 roma tomatoes, cut in half lengthwise and cores removed
Smash with the back of a wooden spoon as they cook to allow juices to evaporate and skins to darken.
Place soaked chiles and cooked tomatoes into the bowl of a food processor along with:

1 clove garlic, peeled and chopped
1 tsp smoked paprika
1 tsp lemon juice
1 tsp salt

Blend until a paste forms. Scrape down sides and blend again.
With the motor running, drizzle in:
1/2 c olive oil
Adjust seasoning, adding more salt or lemon juice as needed, and serve.
Sauce will keep in refrigerator about 2 weeks.

An Original Recipe by Angela Trentadue

If you can’t find porcinis, other varieties of dried mushrooms will do.
2 tbs olive oil
2 tbs butter
1/2 c hulled barley
1/2 c dried porcini mushrooms
1 large onion, small diced
2 sprigs fresh rosemary
1 large celeriac, peeled and small diced
1 large carrot, peeled and small diced
1/4 c fresh grated pecorino or parmesan cheese

Heat 1 tablespoon olive oil and 1 tablespoon butter in a small saucepan over medium heat. As soon as the butter begins to foam, add the barley, stirring well to coat. Lightly toast the barley in the pan, stirring often, about 4-5 minutes. Add 1-1/2 cups cold water and bring to a boil. Reduce heat to simmer, cover and cook until the kernels are tender and have swelled, about 45 minutes.
Meanwhile, prepare the broth by placing 4 cups of water in a large pot over high heat. Once the water comes to a boil, turn off the heat but leave the pot on the burner. Add the dried mushrooms, cover and allow to steep while making the rest of the soup.
In a large skillet over medium-low heat, place the remaining olive oil and butter with rosemary sprigs. Once the butter begins to foam, add the diced onions. Stir to coat evenly with oil and butter. Cover the pan and cook about 30 minutes, stirring occasionally. The onions will become very soft and translucent and release much of their liquid. While they cook, bring a large saucepan of salted water to a rapid boil. Par-boil the celeriac until just barely tender, remove to a bowl with a slotted spoon. Repeat with carrots and add to the bowl with the celeriac.
Remove the lid from the onions. Continue cooking about 15 more minutes, stirring more often, to allow color to develop. With about 5 minutes left, add the carrots and celeriac and stir well to incorporate. Strain mushroom pieces from broth, pressing out as much liquid as possible. Cut mushrooms into small dice and stir into vegetable mix.
Turn heat back on to medium-low under the mushroom broth. Remove rosemary sprigs from onion and celeriac mix and gently add to broth. Stir in barley and allow soup to come to a light simmer, melding flavors together. Season with salt and pepper to taste and serve with fresh grated pecorino cheese.