Enjoy!
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Friday, November 19, 2010
Saturday, November 13, 2010
By Popular Demand
The couscous was from "How to cook Everything Vegetarian" by Mark Bittman. It's my favorite cookbook. Almost every recipe includes variations to choose from. His recipe is here, and my notes are in italics. It was really nice to see everyone today!
Pearl Couscous Pilaf with Sun-Dried Tomatoes
Ingredients:
2 tablespoons extra virgin olive oil
1/2 onion, minced
1 cup pearl couscous
What exactly is "pearl couscous?" I used the only kind they had at the store - the kind that comes in a box cleverly labeled "Couscous."
4 sun-dried tomatoes, reconstituted and chopped
He says to reconstitute the tomatoes by soaking them in a bowl of warm water - I'm not sure this is necessary. I just soaked them for a few minutes while chopping other ingredients. The texture didn't really change in that short time - they just became wet sun-dried tomatoes. Besides, "reconstituted tomatoes" don't sound very appetizing.
1 clove garlic, minced
I used 2 cloves.
3 tablespoons chopped pitted black olives
I skipped the olives.
1 1/4 cups vegetable stock or water
I used stock. I have a good recipe for that too, if anyone wants it - you can make a big batch and freeze in 1-cup portions to have on hand for recipes like this. Or you can just buy some when you need it.
Salt and freshly ground black pepper
Chopped fresh basil, mint, or oregano leaves for garnish
I just seasoned it with a little bit of dried oregano at the end.
Directions:
Put the oil in a pot with a lid over medium-high heat. Add the onion and pearl couscous and cook until the couscous is lightly browned and the onion is soft, about 5 minutes. Add the sun-dried tomatoes, garlic, and olives and cook for another 2 minutes.
Stir in the stock, sprinkle with a bit of salt (remember the olives will add salt) and a good amount of pepper, and bring to a boil. Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes. Taste, adjust the seasoning, sprinkle with chopped herbs, and serve hot or room temperature. Or store, covered, in the refrigerator for up to 2 days (reheat or bring back to room temperature and stir in a little olive oil just before serving.)
The other variations in the book sound good, too. One uses corn and poblano peppers instead of tomatoes and olives, and it's seasoned with cumin and garnished with cilantro. Others have mushrooms, spinach, or eggplant.
Pearl Couscous Pilaf with Sun-Dried Tomatoes
Ingredients:
2 tablespoons extra virgin olive oil
1/2 onion, minced
1 cup pearl couscous
What exactly is "pearl couscous?" I used the only kind they had at the store - the kind that comes in a box cleverly labeled "Couscous."
4 sun-dried tomatoes, reconstituted and chopped
He says to reconstitute the tomatoes by soaking them in a bowl of warm water - I'm not sure this is necessary. I just soaked them for a few minutes while chopping other ingredients. The texture didn't really change in that short time - they just became wet sun-dried tomatoes. Besides, "reconstituted tomatoes" don't sound very appetizing.
1 clove garlic, minced
I used 2 cloves.
3 tablespoons chopped pitted black olives
I skipped the olives.
1 1/4 cups vegetable stock or water
I used stock. I have a good recipe for that too, if anyone wants it - you can make a big batch and freeze in 1-cup portions to have on hand for recipes like this. Or you can just buy some when you need it.
Salt and freshly ground black pepper
Chopped fresh basil, mint, or oregano leaves for garnish
I just seasoned it with a little bit of dried oregano at the end.
Directions:
Put the oil in a pot with a lid over medium-high heat. Add the onion and pearl couscous and cook until the couscous is lightly browned and the onion is soft, about 5 minutes. Add the sun-dried tomatoes, garlic, and olives and cook for another 2 minutes.
Stir in the stock, sprinkle with a bit of salt (remember the olives will add salt) and a good amount of pepper, and bring to a boil. Turn the heat to low so that the mixture bubbles gently, cover, and cook until the liquid is absorbed and the couscous is al dente, about 10 minutes. Taste, adjust the seasoning, sprinkle with chopped herbs, and serve hot or room temperature. Or store, covered, in the refrigerator for up to 2 days (reheat or bring back to room temperature and stir in a little olive oil just before serving.)
The other variations in the book sound good, too. One uses corn and poblano peppers instead of tomatoes and olives, and it's seasoned with cumin and garnished with cilantro. Others have mushrooms, spinach, or eggplant.
Thursday, November 11, 2010
Six decades later, Arlington Heights vet receives his medals
This article was in today's Daily Herald.
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