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Showing posts with label because. Show all posts

Friday, February 28, 2014

Couscous Primavera – Because I Dont Get Enough Hate Mail from Morocco

Well, it started before I even posted the recipe. Heres a comment from the couscous primavera tease post I did yesterday:

Soukaina said... "plz plz plzzzzzzzzzz !! I am begging you !! stop massacring couscous !! Im a Moroccan ; been born there , lived there my entire life so I know what Im talking about !! theres one way and one way only to make couscous , and yours is just not it !! but if you prefer changing some ingredients or adding some stuff to it? thats fine ! do as you wish !! just dont call it couscous."

First of all, Im only calling this couscous because the package says, "Couscous," and the stuff inside the package was couscous – or at least what we Americans get as couscous.

Secondly, as with all my ethnically inspired dishes, I dont claim this is in any way authentic. Im sure its not, but not having ever had "real" Moroccan couscous I cant argue which version is better, so Ill just assume mine is.

Anyway, the point is, were not trying to "massacre" anyones cultural/culinary heritage. This is how we do couscous around these parts, and its tough to knock a healthy, delicious, and easy side dish that takes about 10 minutes to make.

Im obviously borrowing the name from the ubiquitous spring dish, Pasta Primavera, which like this recipe hopes to take advantage of fresh, seasonal, green produce. Speaking of which, you are highly encouraged to use whatever vegetables look good at your local (hopefully farmers) market.

Please note: check the instructions on whatever package of couscous you happen to use. Times vary from 5-10 minutes depending on the brand. Enjoy!

Couscous Ingredients:
2 cups couscous

2 tablespoons olive oil

1 jalapeno, minced

1/2 cup chopped green onions

1/2 tsp cumin

salt and freshly ground black pepper to taste

big pinch of cayenne

2 cups vegetable or chicken stock

1 small bunch asparagus, cut into 1/4-inch pieces

1 cup freshly shucked green peas (or sub frozen like me)

2 tablespoon chopped fresh mint, or other sweet herbs

View the complete recipe

Thursday, January 9, 2014

Why is Chocolate So Popular on Valentines Day Because it Works!

Im not saying that homemade "Good for One Full Body Massage" gift certificate youre making for your Valentine isnt going to be a huge hit, but just in case, you may want to whip up one or more of these sexy chocolate desserts. Enjoy!

Chocolate Sea Salt Crostini

The marriage of warm, crispy-edged bread, peppery olive oil, bittersweet chocolate, and briny sea salt is sublime.

Chocolate Egg Cream

Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage.

Hot Chocolate Stones

You have to be careful when making someone a homemade gift for Valentines Day. Theres a very fine line between, "Oh, you are so thoughtful, romantic, and creative!" and "You cheap bastard!

Boston Cream Pie

The cake in this recipe is simply acting as a pastry cream and chocolate ganache delivery system. A Boston cream pie is all about the pastry cream and ganache.

Burnt Caramel Sea Salt Dark Chocolate Coins

I always thought the saying should have been, "you cant have your chocolate coins and eat them too." I mean who wants to keep cake around? It gets stale.

Micheles Chili Chocolate Cookies

These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne. If my wife, Michele, a renown foodie, calls these her favorite cookies, you know they rock!

Chocolate Lave Cake

For you single guys that arent handsome, dont have money, and cant play a musical instrument, this may be the only arrow in Cupids quiver. But take heart, it is a devastating weapon when used correctly.

Chili Chocolate Mousse

Chocolate mousse is a surprisingly easy "fancy" dessert you can make for your Valentines dinner. This video recipe shows my favorite basic chocolate mousse recipe, with the addition of a little dash of chipotle pepper - which really does some strange and wonderful things.