What to Try Next: Israeli Couscous

I love rice and especially risotto as a side dish.  That creamy, rich goodness is the perfect option to pair with nearly any protein.  Since we always seem to have either rice or potatoes as a side dish, I was looking for an alternative option.  Enter Israeli couscous!  This particular type of pasta is a large pearl shape that cooks up much like instant rice or quinoa.  Add boiling water and simmer about 10 minutes - voila!  By itself, it's plain, but add other ingredients such as a meat, grilled veggies, or cheese, and you have a great main or side dish.

I found a recipe for Israeli couscous with wild mushrooms from one of the most popular and esteemed restaurants in Dallas, Suze.  I loved the idea of sauteed mushrooms and Parmesan cheese added to couscous as these are umami-rich flavors and I use them often in my risotto.  This type of couscous is a larger pearl-shaped pasta that reminds me a bit of tapioca pearls, with a soft texture and starchy consistency.  Adding olive oil following cooking helps combat the sticky starch.

The verdict?  I enjoyed this as an alternative to rice or potatoes and love the versatility of using other ingredients as well.  It would be a great vegetarian main dish or alternative side dish.  Happy eating!

Rich and unctuous

Israeli Couscous with Wild Mushrooms and Parmesan

(adapted from a recipe courtesy of Gibert Garza at Suze Restaurant, Dallas, TX)

For the mushrooms:
2 cups of assorted mushrooms (porcini, shitake, baby bella, etc.), chopped
1/8 cup of chopped thyme
1/2 large shallot, julienned
1/8 cup of olive oil
1/8 cup of vegetable oil
1/2 - 3/4 cup grated Parmesan cheese (optional - omit if cooking vegan)
Salt and pepper
Chopped parsley and truffle oil, for garnish (optional)

In a large pot over medium heat, saute the mushrooms and shallots with the oils until softened, seasoning with salt and pepper.  Rough chop with a knife or food processor (don't puree).  Strain excess mushroom liquid out of mixture and set aside, adding to the couscous.  In a mixing bowl, combine the couscous, mushroom mixture, and liquid.  Add the thyme and Parmesan, if using.  Season with salt and pepper and garnish with chopped parsley and truffle oil, if using.

For the Couscous:
1 cup of Israeli Couscous (large pearled couscous)
1 1/4 cups boiling water

Bring water to a boil and add couscous.  Stir, cover, and reduce heat to a simmer.  Simmer for 8 - 10 minutes or until water is nearly absorbed.  While couscous is cooking, prepare mushroom mixture.

What a Top Chef Taught Me....

I had the pleasure last week of reading Tom Colicchio's cookbook, "Think Like a Chef."  As I've explored new culinary realms, I keep coming back to the same message in so many cookbooks - learn the basics.  What does that really mean?  In case you're not sure, boiling water is probably the most basic!   The idea is that if you learn a technique, say sauteeing, you can saute anything.  Same for roasting.  If you can roast beef, you can roast pork, chicken, fish, etc.

The other idea is to cook for the season with veggies.  Start planning a meal with the veggies and add in the protein and starch from there.  I'm not quite at that point, but I have friends participating in veggie co-ops that definitely have that technique mastered!  This is really a contrast to complicated recipes like those in "The Silver Palate" Cookbook.  I re-read the book after TC's tome and my head was spinning at the level of complication to most every recipe.  While I'm sure the food is faboo, recipes with so many ingredients and complicated steps are not the way to cook most days and have dinner on the table at a reasonable hour!

The idea that stayed with me from the books was to jazz up something simple with a special touch.  It goes back to the basics - use a technique to cook, then add something special to elevate the dish.  I was inspired to try pasta with truffle butter.  What, you ask, is truffle butter?  It is, admittedly, a luxury ingredient.  Pieces of black truffle are mixed into butter adding a rich, intensely mushroomy musky flavor.  A little bit goes a long way, so even though it's a pricey buy, it lasts a while.  In the recipe below, for example, they call for a whole carton.  I used about a Tablespoon and enjoyed a subtle, mellow flavor.

Reading Colicchio's book re-inspired the desire to make a simple dish with great flavor.  I originally saw the recipe for a truffle butter pasta on "Barefoot Contessa" and was dying to try it.  And the taste?  Mushroomy, earthy, cheesy, and a nice touch of onion from the chives!  Here's a pic of Ina's dish and a link to the recipe.  Happy eating!

Ina's Truffle Butter Pasta

http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe/index.html