Tag Archives: dried plums

In Praise of Prunes

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An easy, delightful pearl couscous salad with orange zest and prunes.
An easy, delightful pearl couscous salad with orange zest and prunes.

There are people who slink through the grocery store, hoping nobody will recognize them, when they have to buy this particular ingredient.

Yes, I’m talking about prunes.

It’s their connotation with being a natural laxative and their association with, well, people of a certain senior age, that have done them in.

Yet we all relish juicy summer plums. It’s only when they get dried and renamed prunes that we get the heebie-jeebies.

That’s precisely when their sweetness and flavor concentrate magnificently, though.

So, just get over it. And grab a bag to make “Spiced Pearl Couscous Salad.”

This easy-peasy recipe is from “Salad” (Smith Street Books, 2022), of which I received a review copy.

It’s one of 100 recipes for salads and dressings in this book by Janneke Philippi, a Dutch food stylist and cookbook author.

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Duck, Duck…Dried Plums or Prunes

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Duck legs get a lot of love with red wine and dried plums.

Duck legs get a lot of love with red wine and dried plums.

 

There is something that has annoyed me to no end for quite awhile. And I know I’m not the only one who frets about this rather unforgivable injustice.

It’s when someone refers to me as “ma’am.”

I bristle.

Wasn’t it just yesterday that I was “Miss”?

What happened to those days?

I know it’s only semantics. Still, it’s a bruiser. No, I may not like it, but I have glumly accepted it.

That’s what irks me about prunes. Oh sure, they get to be called “dried plums” now. What’s up with that?

Like the rest of us “ma’ams,” I’m sure they felt labeled “old and decrepit” beyond their years with that moniker. But somehow, they’re fortunate to get a new name, one that’s peppier and more youthful. We should all be so lucky, right?

I couldn’t help but think of that amusingly when I spied a recipe for “Red Wine-Braised Duck Legs with Dried Plums.” It’s a classic French country recipe, though, back in the day it was known as duck with prunes.

Wine Country Table

The recipe is from the new “Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest” (Rizzoli), of which I received a review copy. It’s written by veteran award-winning cookbook author Janet Fletcher, who makes her home in the Napa Valley, in collaboration with the Wine Institute.

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