Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

April 17, 2015

Israeli Couscous with Preserved Lemon, Tomatoes & Parsley

And pine nuts. And shallots. Israeli, or pearl couscous is just a round pasta that you happen to cook more like rice or quinoa, so you can add whatever you like to it. Traditionally the added ingredients are Mediterranean or Middle Eastern. I made this version as a side for Easter, and my sister asked for the recipe, so here it is.

The Couscous
2C toasted Israeli couscous (Trader Joe's carries boxes, or you can get bulk at Whole Foods, etc.)
1T olive oil
4C hot water

The Extras
1 shallot, minced
3T minced preserved lemon rind (or 1T fresh lemon zest)
juice of 1 lemon
olive oil 
1/4C chopped parsley 
1C cherry tomatoes, halved
1/2C toasted pine nuts 

Toast the pine nuts in a dry pan, and set aside. Prep the rest of the ingredients. 
Heat the 1T olive oil in a pot, and stir in the couscous for 3-5 minutes. Add the hot water and bring to a boil. Lower the heat and simmer covered for 10 minutes, or until the liquid is absorbed. 
Remove from heat and add the lemon juice, shallot, preserved lemon and a drizzle of olive oil to the warm couscous. 
When the couscous has cooled to near room temperature, add the parsley, tomatoes and pine nuts. Season with S&P to taste. 
Like most pasta salads, this will keep well in the fridge for a few days, and can be prepared a day ahead.