Nick and Sarah Suarez have a long history of working at some of New York City’s most delicious and prestigious restaurants—Marlo & Sons, Franny’s, The Modern, and The Gramercy Tavern, just to name a few! When the couple moved from Brooklyn to the greener pastures of Upstate New York, they sought to bring this experience and love for excellent food to the region. The result is Gaskins, a beautiful restaurant located in the heart of the Hudson Valley’s Germantown. With a menu that sources ingredients from local farms and purveyors, Gaskins has built strong ties with the surrounding community.
When Nick and Sarah joined us for And North’s #KindredSpirits dinner at the historic Saugerties Lighthouse, they applied this same passion for the region to the food that they prepared. The mouth-watering meal included braised lamb shanks, an heirloom tomato salad, and an Israeli couscous with delicata squash and leeks. Nick and Sarah were kind enough to share their couscous recipe with us—it’s a dish that makes for a perfect side or vegetarian main. Bon appétit!
Stay tuned tomorrow for all of the photos from And North’s #KindredSpirits dinner!
Israeli Couscous with Delicata Squash & Leeks
2 Cups Israeli Couscous
¼ cup + 2 tablespoons olive oil
¼ cup white wine
2 large leeks, washed and diced
2 tablespoons butter
2 large delicata squash
1 teaspoon salt
¼ cup Castelvetrano olives, pitted
2 sprigs of Fresh Spearmint
1. Heat ¼ cup of olive oil in sauce pot over medium-high heat and add Israeli couscous. Toast until they just start to brown and then add white wine and reduce wine until almost evaporated. Add water to pot until it covers the couscous and bring to a simmer, stirring often with rubber spatula. Cook until couscous is tender and turn off heat. Cover and let sit for 15 minutes.
2. Melt butter in pan and saute leeks over medium heat until translucent, around 5 minutes. Reserve for later.
3. Cut ends of delicata squash off and then cut in half lengthwise. Scoop out seeds with a spoon and then slice squash into half moons. Roast on a half sheet pan with 2 tablespoons of olive oil and salt at 400 degrees Fahrenheit until just cooked through, about 15 minutes. Reserve for later.
4. Place olives under the flat side of your knife and smash them, removing the pits.
5. In large mixing bowl, add cooked couscous, leeks, delicata squash and olives. Mix thoroughly and season with salt, pepper and the juice of 1/2 a lemon. Add more olive oil if the couscous is sticking together. Chiffonade the mint and add as a garnish. Can be served room temperature or warm.
Photography by Emma Tuccillo
And North is a curated guide to upstate New York for creative individuals. And North was created to inspire creativity, collaboration, and a sense of community among those interested in connecting the vibrant neighborhoods of New York City with the picturesque regions that lie North. Follow them on Instagram and Facebook.