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"What a profound significance small things assume when the woman we love conceals them from us."-- Marcel Proust |
 - Shio Yaki: Salt-Broiled Fish - FoodProof
 Sep 24, 5:26pm  (2 reviews) cooking, fish, japan, recipe http://foodproof.com/blogs/view/post/shi...- I want to cook everything like this? SHIO YAKI!!!! i mean. ok. i know i'm often vegetarian, but i miss seafood the way they did it in Japan, that authentic, family grill style that's a bit more subtle than American BBQ.
- Cream Puffs In Venice - Leave the Cannoli. Take the Cake.
- May 18, 2:02am (1 review) recipe, cake http://creampuffsinvenice.ca/2008/04/14/...
- woke up middle of the night again...but it's ok! because for sunrise? i'm going to be eating some left over cake from my latest baking experiment. and it's really freaking good. like? no. you can't have any.
- The Fresh Market - Detail
- May 4, 6:05pm (1 review) recipe, couscous, artichoke, peas, osem http://www.freshmarket.com/online-market...
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OK, so I just get lazy. I should have maybe done this dish with fresh pasta. Or risotto maybe. But I had Osem Israeli Couscous (aka pearl couscous) in the house. And y'know? LAZINESS FINALLY PAID OFF!
Here's the recipe...Enjoy.
INGREDIENTS:
1 heaping cup of pearl (israeli) cous cous
5 oz. spinach (one box Earthbound Farms)
5 oz. frozen peas (half a bag, Cascadian Farms)
1, large new potato
1-3 marinated artichoke hearts (from jar)
nice quality cooking oil or butter
lemon juice (optional)
parmesan (optional)
DIRECTIONS:
PREP:
Chop fresh, clean spinach into strips. Set aside.
Defrost frozen peas in water. (About 2 mins. in microwave, or in a separate pot of boiling water.) Drain. Set aside.
Chop potato into thin, quarter-discs, and salt lightly. Set aside.
Put a pot of boiling water on... for eventual cooking of cous cous. (1 c. water, 1/2 c. cooking wine if avail, otherwise 1 1/2 c. water)
Remove 3 artichoke hearts from jar, chop and allow oils to drain off a bit.
Heat cooking oil in sautee pan (about 1 tbsp. butter or oil of choice).
COOK:
Fry potato slices 2-4 minutes. Add chopped marinated artichoke hearts, and fry another 1-3 minutes. When potatoes are soft to bite, remove mixture from heat, and set aside in large bowl.
Place cous cous pearls into boiling water. Boil about 5-7 minutes, or until al dente.
Add spinach to oil left from potato / artichoke mix. Sautee about one minute.
Add peas to sauteed spinach for a heat-through, about one minute.
Turn off heat. Let stand while tending to cous cous.
Drain cous cous in colander, then add it to potato-artichoke mixture. Blend spinach and peas into this. Distribute vegetables evenly.
OPTIONAL:
Sprinkle with lemon juice. Top with fresh grated parmesan.
- Meyer Lemon Cake with Lavender Cream Photo at Epicurious.com
- Apr 2, 9:25pm cooking, recipe, cake, lemon, lavender http://www.epicurious.com/recipes/food/p...
- ABC7Chicago.com: Qu&233;bec milk-fed roasted veal loin and wild mushroom...
- Nov 14, 2007 10:54am (1 review) cooking, recipe, mashed-potatoes, tournevent-cheddar http://abclocal.go.com/wls/story?section...
- These potatoes are perfect*. End of story. I need lunch!
Update* = Ruano### suggests using far less nutmeg. I concur. I just am not into the nutmeg.
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