April 2, 2012 § 5 Comments
I’ve spent quite a bit of time talking about rice because it is cheap and easy, especially if you know how to use a rice cooker. But there are many, many delicious and healthy grains I hope to touch on, and next up is couscous. Couscous is made from semolina flour, has a good deal of protein, and it cooks in about three minutes (you’ll have a tough time finding anything but the instant version of couscous, so it’s pretty safe to assume.) It’s my go-to starch when I’m throwing together a last minute meal.
One of the ideas I have brought up, and will continue to bring up and expand upon, is the idea of free flavor. By adding herbs, spices and veggies to your grains, you can turn a boring pile of clumpy starch into something with depth and flavor. It will sometimes be the best thing on your plate! Here’s a recipe to show you how to use free flavor to enhance this wonderfully simple grain, couscous. « Read the rest of this entry »
March 23, 2012 § 1 Comment
So, I haven’t been posting nearly as much as I would have liked. A million excuses. But the best one is that I’ve done a couple of cooking lessons recently. I think they both went really well, and I’m excited to continue on this path. I figured that before I get back into the serious business of explaining techniques and tips for working in the kitchen, I’d share a bit about these first two lessons.
First, I had a coworker request lessons in cooking Japanese food. I decided on doing salmon shioyaki (salt-broiled salmon), a cucumber & seaweed salad with sweet vinegar dressing, a chunky pork stew, and the classic staple, short grain rice. We went to the store together so that I could show him where to find some specialized ingredients that might otherwise be difficult to track down. Some of the staples of Japanese cooking – short grain rice, mirin, rice wine vinegar. « Read the rest of this entry »