Novi recepti

1.-10. November: #SpoonFeed Pics, da osramotite svoje osnovne zajtrke

1.-10. November: #SpoonFeed Pics, da osramotite svoje osnovne zajtrke

Fotografije tega tedna #SpoonFeed so nam pokazale nekaj norih zajtrkov, zaradi katerih smo se počutili malce osnovno, ampak hej, učili se bomo od najboljših, tudi vseh vas. Zato si za navdih dodajte to stran med zaznamke, spremljajte nas na Instagramu in morda samo naredite eno ali vse te stvari zdaj ... ni treba čakati do jutra.

Fotografija, ki jo je 11. novembra 2014 ob 8:24 po PST objavila Soulful Eating (@amanda_foodock)

Krompir, tofu, zelenjava in ocvrto jajce? Jasno je, da zdravo ni nujno tako dolgočasno.

Fotografija, ki jo je 11. novembra 2014 ob 8:03 po PST objavila Sarah Fennel (@bromabakery)

Pozabite na to vnaprej zapakirano sranje. Pekarna Broma ima nekaj domačih jagodnih nutella Pop-Tarts, ki jih potrebujete, stat. Želite narediti svoje? Tukaj je recept za nekaj sladic s cimetovim sladkorjem za začetek.

Fotografija, ki jo je 11. novembra 2014 ob 16:32 po PST objavila @creative.eats

To je palačinka ... to je francoski toast ... nismo prepričani, kaj je to, vendar je videti neverjetno, zato koga briga.

Fotografija, ki jo je 11. novembra 2014 ob 17:22 po PST objavila Gabby Phi (@gabbyphi)

"Bilo je jutro po prelaki noči, ko so se skozi celotno restavracijo vsi mešali, ker nihče ni hotel čakati, da bo ta fotografija posneta, preden je požrl taco za zajtrk.

Fotografija, ki jo je GOODEATS (@g00deats) objavil 11. novembra 2014 ob 6:00 po PST

Pajčevine so lepe, če so narejene iz zmrzali, namesto iz dobro pajčevine.

Fotografija, ki jo je 11. novembra 2014 ob 6:11 po PST objavila zmerna popustljivost (@indulgenteats)

Mesnato, sirasto, zlato rjavo in hrustljavo. Svet bi moral pogosteje jesti zajtrk empanade. Lahko tudi, ker tukaj je recept. Nikoli ne reci, da nikoli nismo storili ničesar zate.

Fotografija, ki jo je 11. novembra 2014 ob 8:47 po PST objavil #holdthebacon (@kosherkaufman)

Tako smo veseli, da živimo v času, ko se pričakuje, da bodo krofi tako lepi.

Fotografijo, ki jo je 11. novembra 2014 ob 4.50 uri PST objavil Morgan Ashly Brown (@thenotoriusmab)

Zakaj slani oves ni tako priljubljen? Lepo zgledajo.

Fotografija, ki jo je 11. novembra 2014 ob 9:14 po PST objavila Lettuce Dine (@lettucedine)

Oh veš, samo nekaj standardnih prelivov za palačinke.

Fotografija, ki jo je 11. novembra 2014 ob 5:53 po PST objavila Alyssa Berlin (@bakedbyberlin)

Prosim, povejte nam, da je vaš korak, da iz tega kokosovega čokoladnega bananinega kruha skuhate francoski toast.

No, po vsem tem je naša nova mesečna resolucija malce resneje vzeti zajtrk. Znanstveniki verjetno vedo, kaj je, ko pravijo, da je to najpomembnejši obrok dneva. Ne pozabite nas spremljati na Instagramu in se na tej strani vsekakor obrnite na a) sline in b) začnite načrtovati naslednji obrok.

Objava med 1. in 10. novembrom: #SpoonFeed Pics, da osramočite svoje osnovne zajtrke, se je prvič pojavila na Univerzi Spoon.


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & quot prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo zmlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Preprosto povedano, medtem ko v velikem spodnjem loncu počasi vre debela, krepka enolončnica, na vrhu popari kuskus.  Popolnoma kuhan do zob (al dente) kuskus je lahek, puhast in ohlapen, ne lepljiv, lepljiv ali peskan.  

Razen če kuskus ne postrežete s toplim mlekom kot kašo za zajtrk, hladnega v solati ali ga vključite v sladico, ga postrežete pod zgoraj omenjeno enolončnico, ki vsebuje meso ali perutnino, veliko zelenjave, opečene mandlje, datlje, ribez in /ali rozine skupaj z vrsto dišečih začimb.  Marokanci pogosto dodajajo žafran, Alžirci radi dodajajo paradižnik, Tunizijci pa svoje začinijo z ognjeno omako & quotharissa na osnovi pekoče paprike & quot, ki se prodaja na trgih na Bližnjem vzhodu.  Kuskus, kuhan na pari, je zložen na skupni krožnik z enolončnico na vrhu.  Obečevalci običajno uporabljajo koščke kruha, da jih poberejo s skupnega krožnika.

Fino brušen maroški kuskus (na sliki spodaj) je bratranec izraelskega kuskusa večje velikosti (na sliki tukaj), ki se včasih imenuje tudi testeninski biseri.   Pogosto ga opečemo v ponvi z malo EVOO in/ali masla, da pri kuhanju vzbudi prijeten oreškov okus.  Izraelski kuskus je po velikosti podoben obliki testenin, imenovani acini di pepe. Medtem ko se kuhani kuskus in acini di pepe lahko zamenljivo uporabljata v številnih aplikacijah, je pomembno, da teh dveh ne zamenjate.

Evo zakaj:   Čeprav kuskus velja za testenine, se testenine ne štejejo za kuskus in ga ni mogoče kuhati kot kuskus.  V nasprotju s pripravo testenin (mešanica zdroba in vode) se kuskus ne gnete, kar pomeni, da se gluten ne sprošča.  Tako testenine potrebujejo veliko vrele vode, da se lahko med kuhanjem in absorpcijo vlage pretakajo, kuskus pa ne.   Pri enakem kuhanju acini de pepe bi nastali škrobni, lepljivi izdelki.

Tradicionalno kuhanje kuskusa ni tisto, na kar se danes osredotočamo. Večinoma je bil kuskus, ki se prodaja v naših zahodnih supermarketih, predhodno parjen, nato posušen in se imenuje instantni kuskus, zato te sramote ni preprosto-še posebej, če je tako vsestranski in navzdol slastno. Za razliko od podobnega se kuha zelo hitro, v približno 5 minutah, zato se prepričajte, da to kupujete.  Tako kot njegov kolega, ko je pravilno kuhan, je zelo lahek in puhast.   Naslednji je moj osnovni, preprost recept brez okusa za kuskus:

1 3/4 skodelice instant kuskusa (ali 1, 10-unčna škatla)

2   skodelice vode ali juhe (govedina, piščanec, zelenjava itd.)

4 žlice masla, narezane na koščke

1/2   žličke soli

Korak 1 .  V 1 1/2-2-litrski ponvi na močnem ognju zavremo 2 skodelici vode in 4 žlice masla.

2. korak.  Kuskus postopno potresemo/dodamo v vrelo vodo. Lonec odstavimo z ognja. Kuskus z veliko žlico kratko, a temeljito premešajte. Posodo pokrijemo in postavimo za 5-6 minut.

3. korak.   Odprite lonec in z vilicami nežno razpršite kuskus.  Opisujem puhanje kot rahlo grabljenje skozi kuskus, da ločim njegove & quotgrains & quot in vmešam zrak, ki daje volumen.

4. korak. Postrezite takoj kot prilogo k vsem, s čimer bi postregli riž.  Kot sem že omenil, še posebej rad postrežem kuskus z ribami ali piščancem. To je rečeno, tukaj je slika mojega polnjenega paradižnika s kuskusom & amp; Dilled Summer Squash. Najdete moj recept za

Poletni squash, bučke in čebula

Kako:  Vdolbite paradižnik za njihovo polnjenje

Kuskus: Kaj je in kako ga skuhati in uporabiti:  Recept daje 5 skodelic kuhanega kuskusa ali približno 4-6 obrokov.

Seznam posebne opreme: ف 1/2-2-litrska ponev z pokrovom 2 skodelica merilna posoda velike žlice vilice

Kuhajte Opomba:   Ostanke pokrijte in ohladite.  Za segrevanje in serviranje:   se vrnite na sobno temperaturo, segrejte v mikrovalovni pečici in tik pred serviranjem ponovno razpršite z vilicami.

& quot; Vsi smo v tem svetu hrane skupaj. & quot

(Recept, komentar in fotografije z dovoljenjem Melanie 's Kitchen/Copyright 2011)


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & & quot; prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo mlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Preprosto povedano, medtem ko v velikem spodnjem loncu počasi vre debela, krepka enolončnica, na vrhu popari kuskus.  Popolnoma kuhan do zob (al dente) kuskus je lahek, puhast in ohlapen, ne lepljiv, lepljiv ali peskan.  

Razen če kuskus ne postrežete s toplim mlekom kot kašo za zajtrk, hladnega v solati ali ga vključite v sladico, ga postrežete pod zgoraj omenjeno enolončnico, ki vsebuje meso ali perutnino, veliko zelenjave, opečene mandlje, datlje, ribez in /ali rozine skupaj z vrsto dišečih začimb.  Marokanci pogosto dodajajo žafran, Alžirci radi dodajajo paradižnik, Tunizijci pa svoje začinijo z ognjeno omako & quotharissa na osnovi pekoče paprike & quot, ki se prodaja na trgih na Bližnjem vzhodu.  Kuskus, kuhan na pari, je zložen na skupni krožnik z enolončnico na vrhu.  Obečevalci običajno uporabljajo koščke kruha, da jih poberejo s skupnega krožnika.

Fino brušen maroški kuskus (na sliki spodaj) je bratranec izraelskega kuskusa večje velikosti (na sliki tukaj), ki se včasih imenuje tudi testeninski biseri.   Pogosto ga opečemo v ponvi z malo EVOO in/ali masla, da pri kuhanju vzbudi prijeten oreškov okus.  Izraelski kuskus je po velikosti podoben obliki testenin, imenovani acini di pepe. Medtem ko se kuhani kuskus in acini di pepe lahko zamenljivo uporabljata v številnih aplikacijah, je pomembno, da teh dveh ne zamenjate.

Evo zakaj:   Čeprav kuskus velja za testenine, se testenine ne štejejo za kuskus in ga ni mogoče kuhati kot kuskus.  V nasprotju s pripravo testenin (mešanica zdroba in vode) se kuskus ne gnete, kar pomeni, da se gluten ne sprošča.  Tako testenine potrebujejo veliko vrele vode, da se lahko med kuhanjem in absorpcijo vlage pretakajo, kuskus pa ne.   Pri enakem kuhanju acini de pepe bi nastali škrobni, lepljivi izdelki.

Tradicionalno kuhanje kuskusa ni tisto, na kar se danes osredotočamo. Večinoma je bil kuskus, ki se prodaja v naših zahodnih supermarketih, predhodno parjen, nato posušen in se imenuje instantni kuskus, zato te sramote ni preprosto-še posebej, če je tako vsestranski in navzdol slastno. Za razliko od podobnega se kuha zelo hitro, v približno 5 minutah, zato se prepričajte, da to kupujete.  Tako kot njegov kolega, ko je pravilno kuhan, je zelo lahek in puhast.   Naslednji je moj osnovni, preprost recept brez okusa za kuskus:

1 3/4 skodelice instant kuskusa (ali 1, 10-unčna škatla)

2   skodelice vode ali juhe (govedina, piščanec, zelenjava itd.)

4 žlice masla, narezane na koščke

1/2   žličke soli

Korak 1 .  V 1 1/2-2-litrski ponvi na močnem ognju zavremo 2 skodelici vode in 4 žlice masla.

2. korak.  Kuskus postopno potresemo/dodamo v vrelo vodo. Lonec odstavimo z ognja. Kuskus z veliko žlico kratko, a temeljito premešajte. Posodo pokrijemo in postavimo za 5-6 minut.

3. korak.   Odprite lonec in z vilicami nežno razpršite kuskus.  Opisujem puhanje kot rahlo drgnjenje skozi kuskus, da ločim njegova & quotgrains & quot in vključim zrak, ki daje volumen.

4. korak. Postrezite takoj kot prilogo k vsem, s čimer bi postregli riž.  Kot sem že omenil, še posebej rad postrežem kuskus z ribami ali piščancem. To je rečeno, tukaj je slika mojega polnjenega paradižnika s kuskusom & amp; Dilled Summer Squash. Najdete moj recept za

Poletni squash, bučke in čebula

Kako:  Vdolbite paradižnik za njihovo polnjenje

Kuskus: Kaj je in kako ga skuhati in uporabiti:  Recept daje 5 skodelic kuhanega kuskusa ali približno 4-6 obrokov.

Seznam posebne opreme: ف 1/2-2-litrska ponev z pokrovom 2 skodelica merilna posoda velike žlice vilice

Kuhajte Opomba:   Ostanke pokrijte in ohladite.  Za segrevanje in postrežbo:   se vrnite na sobno temperaturo, segrejte v mikrovalovni pečici in tik pred serviranjem ponovno pretlačite z vilicami.

& quot; Vsi smo v tem svetu hrane skupaj. & quot

(Recept, komentar in fotografije z dovoljenjem Melanie 's Kitchen/Copyright 2011)


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & quot prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo mlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Preprosto povedano, medtem ko v velikem spodnjem loncu počasi vre debela, krepka enolončnica, na vrhu popari kuskus.  Popolnoma kuhan zob (al dente) kuskus je lahek, puhast in rahlozrnat, ne lepljiv, lepljiv ali peskan.  

Razen če kuskus ne postrežete s toplim mlekom kot kašo za zajtrk, hladnega v solati ali ga vključite v sladico, ga postrežete pod zgoraj omenjeno enolončnico, ki vsebuje meso ali perutnino, veliko zelenjave, opečene mandlje, datlje, ribez in /ali rozine skupaj z vrsto dišečih začimb.  Marokanci pogosto dodajajo žafran, Alžirci radi dodajajo paradižnik, Tunizijci pa svoje začinijo z ognjeno omako & quotharissa na osnovi pekoče paprike & quot, ki se prodaja na trgih na Bližnjem vzhodu.  Kuskus, kuhan na pari, je zložen na skupni krožnik z enolončnico na vrhu.  Obečevalci običajno uporabljajo koščke kruha, da jih poberejo s skupnega krožnika.

Fino brušen maroški kuskus (na sliki spodaj) je bratranec izraelskega kuskusa večje velikosti (na sliki tukaj), ki se včasih imenuje tudi testeninski biseri.   Pogosto ga opečemo v ponvi z malo EVOO in/ali masla, da pri kuhanju vzbudi prijeten oreškov okus.  Izraelski kuskus je po velikosti podoben obliki testenin, imenovani acini di pepe. Medtem ko se kuhani kuskus in acini di pepe lahko zamenljivo uporabljata v številnih aplikacijah, je pomembno, da teh dveh ne zamenjate.

Evo zakaj:   Čeprav kuskus velja za testenine, se testenine ne štejejo za kuskus in ga ni mogoče kuhati kot kuskus.  V nasprotju s pripravo testenin (mešanica zdroba in vode) se kuskus ne gnete, kar pomeni, da se gluten ne sprošča.  Tako testenine potrebujejo veliko vrele vode, da se lahko med kuhanjem in absorpcijo vlage pretakajo, kuskus pa ne.  Iz enakega kuhanja acini de pepe bi nastali škrobni, lepljivi izdelki.

Tradicionalno kuhanje kuskusa ni tisto, na kar se danes osredotočamo. Večinoma je bil kuskus, ki se prodaja v naših zahodnih supermarketih, predhodno parjen, nato posušen in se imenuje instantni kuskus, zato te sramote ni preprosto-še posebej, če je tako vsestranski in navzdol slastno. Za razliko od podobnega se kuha zelo hitro, v približno 5 minutah, zato se prepričajte, da to kupujete.  Tako kot njegov kolega, ko je pravilno kuhan, je zelo lahek in puhast.   Naslednji je moj osnovni, preprost recept brez okusa za kuskus:

1 3/4 skodelice instant kuskusa (ali 1, 10-unčna škatla)

2   skodelice vode ali juhe (govedina, piščanec, zelenjava itd.)

4 žlice masla, narezane na koščke

1/2   žličke soli

Korak 1 .  V 1 1/2-2-litrski ponvi na močnem ognju zavremo 2 skodelici vode in 4 žlice masla.

2. korak.  Kuskus postopno potresemo/dodamo v vrelo vodo. Lonec odstavimo z ognja. Kuskus z veliko žlico kratko, a temeljito premešajte. Posodo pokrijemo in postavimo za 5-6 minut.

3. korak.   Odprite lonec in z vilicami nežno razpršite kuskus.  Opisujem puhanje kot rahlo grabljenje skozi kuskus, da ločim njegove & quotgrains & quot in vmešam zrak, ki daje volumen.

4. korak. Postrezite takoj kot prilogo k vsem, s čimer bi postregli riž.  Kot sem že omenil, še posebej rad postrežem kuskus z ribami ali piščancem. To je rečeno, tukaj je slika mojega polnjenega paradižnika s kuskusom & amp; Dilled Summer Squash. Najdete moj recept za

Poletni squash, bučke in čebula

Kako:  Vdolbeti paradižnik za njihovo polnjenje

Kuskus: Kaj je in kako ga skuhati in uporabiti:  Recept daje 5 skodelic kuhanega kuskusa ali približno 4-6 obrokov.

Seznam posebne opreme: ف 1/2-2-litrska ponev z pokrovom merilna posoda 2 skodelici velika žlica vilice

Kuhajte Opomba:   Ostanke pokrijte in ohladite.  Za segrevanje in serviranje:   se vrnite na sobno temperaturo, segrejte v mikrovalovni pečici in tik pred serviranjem ponovno razpršite z vilicami.

& quot; Vsi smo v tem svetu hrane skupaj. & quot

(Recept, komentar in fotografije z dovoljenjem Melanie 's Kitchen/Copyright 2011)


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & quot prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo mlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Preprosto povedano, medtem ko v velikem spodnjem loncu počasi vre debela, krepka enolončnica, na vrhu popari kuskus.  Popolnoma kuhan do zob (al dente) kuskus je lahek, puhast in ohlapen, ne lepljiv, lepljiv ali peskan.  

Razen če kuskus ne postrežete s toplim mlekom kot kašo za zajtrk, hladnega v solati ali ga vključite v sladico, ga postrežete pod zgoraj omenjeno enolončnico, ki vsebuje meso ali perutnino, veliko zelenjave, opečene mandlje, datlje, ribez in /ali rozine skupaj z vrsto dišečih začimb.  Marokanci pogosto dodajajo žafran, Alžirci radi dodajajo paradižnik, Tunizijci pa svoje začinijo z ognjeno omako & quotharissa na osnovi pekoče paprike & quot, ki se prodaja na trgih na Bližnjem vzhodu.  Kuskus, kuhan na pari, je zložen na skupni krožnik z enolončnico na vrhu.  Obečevalci običajno uporabljajo koščke kruha, da jih poberejo s skupnega krožnika.

Fino brušen maroški kuskus (na sliki spodaj) je bratranec izraelskega kuskusa večje velikosti (na sliki tukaj), ki se včasih imenuje tudi testeninski biseri.   Pogosto ga opečemo v ponvi z malo EVOO in/ali masla, da pri kuhanju vzbudi prijeten oreškov okus.  Izraelski kuskus je po velikosti podoben obliki testenin, imenovani acini di pepe. Medtem ko se kuhani kuskus in acini di pepe lahko zamenljivo uporabljata v številnih aplikacijah, je pomembno, da teh dveh ne zamenjate.

Evo zakaj:   Čeprav kuskus velja za testenine, se testenine ne štejejo za kuskus in ga ni mogoče kuhati kot kuskus.  V nasprotju s pripravo testenin (mešanica zdroba in vode) se kuskus ne gnete, kar pomeni, da se gluten ne sprošča.  Tako testenine potrebujejo veliko vrele vode, da se lahko med kuhanjem in absorpcijo vlage vlečejo, kuskus pa ne.  Iz enakega kuhanja acini de pepe bi nastali škrobni, lepljivi izdelki.

Tradicionalno kuhanje kuskusa ni tisto, na kar se danes osredotočamo. Večinoma je bil kuskus, ki se prodaja v naših zahodnih supermarketih, predhodno parjen, nato posušen in se imenuje instantni kuskus, zato te sramote ni preprosto-še posebej, če je tako vsestranski in navzdol slastno. Za razliko od podobnega se kuha zelo hitro, v približno 5 minutah, zato se prepričajte, da to kupujete.  Tako kot njegov kolega, ko je pravilno kuhan, je zelo lahek in puhast.   Naslednji je moj osnovni, preprost recept brez okusa za kuskus:

1 3/4 skodelice instant kuskusa (ali 1, 10-unčna škatla)

2   skodelice vode ali juhe (govedina, piščanec, zelenjava itd.)

4 žlice masla, narezane na koščke

1/2   žličke soli

Korak 1 .  V 1 1/2-2-litrski ponvi na močnem ognju zavremo 2 skodelici vode in 4 žlice masla.

2. korak.  Kuskus postopno potresemo/dodamo v vrelo vodo. Lonec odstavimo z ognja. Kuskus z veliko žlico kratko, a temeljito premešajte. Posodo pokrijemo in postavimo za 5-6 minut.

3. korak.   Odprite lonec in z vilicami nežno razpršite kuskus.  Opisujem puhanje kot rahlo drgnjenje skozi kuskus, da ločim njegova & quotgrains & quot in vključim zrak, ki daje volumen.

4. korak. Postrezite takoj kot prilogo k vsem, s čimer bi postregli riž.  Kot sem že omenil, še posebej rad postrežem kuskus z ribami ali piščancem. To je rečeno, tukaj je slika mojega polnjenega paradižnika s kuskusom & amp; Dilled Summer Squash. Najdete moj recept za

Poletni squash, bučke in čebula

Kako:  Vdolbite paradižnik za njihovo polnjenje

Kuskus: Kaj je in kako ga skuhati in uporabiti:  Recept daje 5 skodelic kuhanega kuskusa ali približno 4-6 obrokov.

Seznam posebne opreme: ف 1/2-2-litrska ponev z pokrovom merilna posoda 2 skodelici velika žlica vilice

Kuhajte Opomba:   Ostanke pokrijte in ohladite.  Za segrevanje in postrežbo:   se vrnite na sobno temperaturo, segrejte v mikrovalovni pečici in tik pred serviranjem ponovno pretlačite z vilicami.

& quot; Vsi smo v tem svetu hrane skupaj. & quot

(Recept, komentar in fotografije z dovoljenjem Melanie 's Kitchen/Copyright 2011)


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & quot prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo zmlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Preprosto povedano, medtem ko v velikem spodnjem loncu počasi vre debela, krepka enolončnica, na vrhu popari kuskus.  Popolnoma kuhan do zob (al dente) kuskus je lahek, puhast in ohlapen, ne lepljiv, lepljiv ali peskan.  

Razen če kuskus ne postrežete s toplim mlekom kot kašo za zajtrk, hladnega v solati ali ga vključite v sladico, ga postrežete pod zgoraj omenjeno enolončnico, ki vsebuje meso ali perutnino, veliko zelenjave, opečene mandlje, datlje, ribez in /ali rozine skupaj z vrsto dišečih začimb.  Marokanci pogosto dodajajo žafran, Alžirci radi dodajajo paradižnik, Tunizijci pa svoje začinijo z ognjeno omako & quotharissa na osnovi pekoče paprike & quot, ki se prodaja na trgih na Bližnjem vzhodu.  Kuskus, kuhan na pari, je zložen na skupni krožnik z enolončnico na vrhu.  Obečevalci običajno uporabljajo koščke kruha, da jih poberejo s skupnega krožnika.

Fino brušen maroški kuskus (na sliki spodaj) je bratranec izraelskega kuskusa večje velikosti (na sliki tukaj), ki se včasih imenuje tudi testeninski biseri.   Pogosto ga opečemo v ponvi z malo EVOO in/ali masla, da pri kuhanju vzbudi prijeten oreškov okus.  Izraelski kuskus je po velikosti podoben obliki testenin, imenovani acini di pepe. Medtem ko se kuhani kuskus in acini di pepe lahko zamenljivo uporabljata v številnih aplikacijah, je pomembno, da teh dveh ne zamenjate.

Evo zakaj:   Čeprav kuskus velja za testenine, se testenine ne štejejo za kuskus in ga ni mogoče kuhati kot kuskus.  V nasprotju s pripravo testenin (mešanica zdroba in vode) se kuskus ne gnete, kar pomeni, da se gluten ne sprošča.  Tako testenine potrebujejo veliko vrele vode, da se lahko med kuhanjem in absorpcijo vlage pretakajo, kuskus pa ne.   Pri enakem kuhanju acini de pepe bi nastali škrobni, lepljivi izdelki.

Tradicionalno kuhanje kuskusa ni tisto, na kar se danes osredotočamo. Večinoma je bil kuskus, ki se prodaja v naših zahodnih supermarketih, predhodno parjen, nato posušen in se imenuje instantni kuskus, zato te sramote ni preprosto-še posebej, če je tako vsestranski in navzdol slastno. Za razliko od podobnega se kuha zelo hitro, v približno 5 minutah, zato se prepričajte, da to kupujete.  Tako kot njegov kolega, ko je pravilno kuhan, je zelo lahek in puhast.   Naslednji je moj osnovni, preprost recept brez okusa za kuskus:

1 3/4 skodelice instant kuskusa (ali 1, 10-unčna škatla)

2   skodelice vode ali juhe (govedina, piščanec, zelenjava itd.)

4 žlice masla, narezane na koščke

1/2   žličke soli

Korak 1 .  V 1 1/2-2-litrski ponvi na močnem ognju zavremo 2 skodelici vode in 4 žlice masla.

2. korak.  Kuskus postopno potresemo/dodamo v vrelo vodo. Lonec odstavimo z ognja. Kuskus z veliko žlico kratko, a temeljito premešajte. Posodo pokrijemo in postavimo za 5-6 minut.

3. korak.   Odprite lonec in z vilicami nežno razpršite kuskus.  Opisujem puhanje kot rahlo grabljenje skozi kuskus, da ločim njegove & quotgrains & quot in vmešam zrak, ki daje volumen.

4. korak. Postrezite takoj kot prilogo k vsem, s čimer bi postregli riž.  Kot sem že omenil, še posebej rad postrežem kuskus z ribami ali piščancem. To je rečeno, tukaj je slika mojega polnjenega paradižnika s kuskusom & amp; Dilled Summer Squash. Najdete moj recept za

Poletni squash, bučke in čebula

Kako:  Vdolbite paradižnik za njihovo polnjenje

Kuskus: Kaj je in kako ga skuhati in uporabiti:  Recept daje 5 skodelic kuhanega kuskusa ali približno 4-6 obrokov.

Seznam posebne opreme: ف 1/2-2-litrska ponev z pokrovom merilna posoda 2 skodelici velika žlica vilice

Kuhajte Opomba:   Ostanke pokrijte in ohladite.  Za segrevanje in serviranje:   se vrnite na sobno temperaturo, segrejte v mikrovalovni pečici in tik pred serviranjem ponovno razpršite z vilicami.

& quot; Vsi smo v tem svetu hrane skupaj. & quot

(Recept, komentar in fotografije z dovoljenjem Melanie 's Kitchen/Copyright 2011)


Kuskus: kaj je to in kako ga kuhati in uporabljati

Obožujem te čudovite, vsestranske testenine (NE zrna) in že vrsto let jih kuham in postrežem.  Posebej rada ga postrežem s piščancem ali ribami.  Medtem ko je otrokom všeč kot preprosta priloga med tednom (moja je bila), se mi zdi, da je v kombinaciji s pravim vnosom dovolj kraljevsko, da ga postrežemo na elegantni večerji.  Ko sem lani poleti poučeval kuharski tečaj, me je presenetilo, ko sem izvedel, koliko ljudi tega še nikoli ni poskusilo, ker menijo, da ga je težko pripraviti. Nič ne bi moglo biti dlje od resnice.  Poslovni kuharji se zanašajo na kuskus kot & quotsecret & & quot; prihranek časa.  

Kuskus se pogosto imenuje maroški, vendar to ni pravilno.   Enako je jed iz Alžirije, Turčije, Tunizije, Libije in Egipta, za katere vsi trdijo, da so domovi kuskusa. Kuskus, ki je podoben in pogosto zamenjan z žitom, je pravzaprav drobne grobo mlete testenine iz zdroba. Priprava in kuhanje kuskusa na tradicionalen način je dolgotrajen proces. Za to potrebujete čas in potrpljenje, 2-3 kroga (2-3 ure) v posebnem parniku. Parnik, imenovan kuskus, je podoben cedilu, postavljenemu nad velik lonec. Simply put, while a thick, hearty stew slow simmers in the large lower pot, the couscous steams on the top.  Perfectly-cooked to-the-tooth (al dente) couscous is light, fluffy and loose-grained, not sticky, gummy or gritty. 

Unless couscous is being served with warm milk as a porridge for breakfast, cold in a salad or incorporated into a dessert, it is served underneath the above mentioned stew which contains a meat or poultry, plenty of vegetables, toasted almonds, dates, currants and/or raisins, along with an array of fragrant spices.  Moroccans often add saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the fiery hot-pepper-based "harissa sauce", which is sold in in Middle Eastern markets.  The steamed couscous is heaped onto a common platter with the stew ladled on top of it.  Diners typically use pieces of bread to scoop it from the common platter.

Finely milled Moroccan couscous (pictured below) is the cousin to the larger sized Israeli couscous (pictured here), which is sometimes referred to as pasta pearls.  It is often toasted in a skillet with a bit of EVOO and/or butter to bring up a lovely nutty flavor when cooked.  Israeli couscous is similar in size to the pasta shape called acini di pepe. While cooked couscous and acini di pepe can be used interchangeably in a lot of applications, it's important not to confuse the two.

Here's why :  While couscous is considered a pasta, pasta is not considered couscous and cannot be cooked like couscous.  Unlike how pasta is prepared (a mixture of semolina and water), couscous is not kneaded, which means the gluten is not released.  So, while pasta requires a lot of boiling water for it to tumble around in while cooking and absorbing moisture, couscous does not.  Cooking acini de pepe in the same manner would result in a starchy, sticky product.

Traditional couscous cooking is NOT what we are focusing on here today. For the most part, the couscous sold in our Western supermarkets has been pre-steamed, then dried, and is referred to as instant couscous , and there is no shame in this kind of easy -- especially when it is so versatile and down right delicious. Unlike its counterpart, it cooks very quickly, in about 5 minutes, so be certain to check to make sure this is what you are purchasing.  Just like its counterpart, when properly cooked it is very light and fluffy.  The following is my basic, plain, unembellished recipe for couscous:

1 3/4 cups instant couscous (or 1, 10-ounce box)

2  cups water or stock (beef, chicken, vegetable etc.)

4  tablespoons butter, cut into pieces

1/2  teaspoon salt

Step 1 .  In a 1 1/2-2-quart saucepan bring 2 cups of water and 4 tablespoons of butter to a boil over high heat.

Step 2 .  Gradually sprinkle/add the couscous to the boiling water. Lonec odstavimo z ognja. Using a large spoon, give the couscous a brief but thorough stir. Cover the pot and set it aside for 5-6 minutes.

Step 3 .  Uncover the pot and using a fork, gently fluff the couscous.  I describe fluffing as gently raking through the couscous to separate its "grains" and incorporate air, which imparts volume.

Step 4 . Serve immediately as an accompaniment to  anything you would serve rice with.  As I mentioned above, I particularly like to serve couscous with fish or chicken. That being said, here is a picture of my Couscous & Dilled Summer Squash stuffed tomatoes. You can find my recipe for

Dilled Summer Squash, Zucchini & Onion Saute

How to:  Hollow Out Tomatoes for Stuffing Them

Couscous:  What is is and How to Cook & Use it :  Recipe yields 5 cups of cooked couscous or about 4-6 servings.

Special Equipment List : ف 1/2-2-quart saucepan w/lid 2-cup measuring container large spoon fork

Cook's Note :  Cover and refrigerate leftovers.  To reheat and serve:  return to room temperature, reheat in the microwave and re-fluff with a fork just prior to serving.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


Couscous: What it is and How to Cook and Use it

I love this wonderful, versatile, pasta (NOT a grain) and I've been cooking and serving it for many years.  I particularly like to serve it with chicken or fish.  While children love it as a simple weeknight side-dish (mine did), when paired with the right entree, I think it is regal enough to be served at an elegant dinner party.  While teaching a cooking class last summer, it surprised me to learn how many folks have never tried it because they believe it to be difficult to prepare. Nič ne bi moglo biti dlje od resnice.  Busy cooks rely upon couscous as a "secret" time-saver. 

Couscous is often referred to as Moroccan, but this is incorrect.  It is equally a dish of Algeria, Turkey, Tunisia, Libya and Egypt, which all claim to be the home of couscous. Kuskus, resemblant of and often confused with grain, is actually tiny coarsely-ground semolina pasta. Making and cooking couscous in the traditional manner is a time consuming process. It requires time and patience, 2-3 rounds (2-3 hours) in a special steamer to achieve this. The steamer, called a couscousiere, is similar to a colander placed over a large pot. Simply put, while a thick, hearty stew slow simmers in the large lower pot, the couscous steams on the top.  Perfectly-cooked to-the-tooth (al dente) couscous is light, fluffy and loose-grained, not sticky, gummy or gritty. 

Unless couscous is being served with warm milk as a porridge for breakfast, cold in a salad or incorporated into a dessert, it is served underneath the above mentioned stew which contains a meat or poultry, plenty of vegetables, toasted almonds, dates, currants and/or raisins, along with an array of fragrant spices.  Moroccans often add saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the fiery hot-pepper-based "harissa sauce", which is sold in in Middle Eastern markets.  The steamed couscous is heaped onto a common platter with the stew ladled on top of it.  Diners typically use pieces of bread to scoop it from the common platter.

Finely milled Moroccan couscous (pictured below) is the cousin to the larger sized Israeli couscous (pictured here), which is sometimes referred to as pasta pearls.  It is often toasted in a skillet with a bit of EVOO and/or butter to bring up a lovely nutty flavor when cooked.  Israeli couscous is similar in size to the pasta shape called acini di pepe. While cooked couscous and acini di pepe can be used interchangeably in a lot of applications, it's important not to confuse the two.

Here's why :  While couscous is considered a pasta, pasta is not considered couscous and cannot be cooked like couscous.  Unlike how pasta is prepared (a mixture of semolina and water), couscous is not kneaded, which means the gluten is not released.  So, while pasta requires a lot of boiling water for it to tumble around in while cooking and absorbing moisture, couscous does not.  Cooking acini de pepe in the same manner would result in a starchy, sticky product.

Traditional couscous cooking is NOT what we are focusing on here today. For the most part, the couscous sold in our Western supermarkets has been pre-steamed, then dried, and is referred to as instant couscous , and there is no shame in this kind of easy -- especially when it is so versatile and down right delicious. Unlike its counterpart, it cooks very quickly, in about 5 minutes, so be certain to check to make sure this is what you are purchasing.  Just like its counterpart, when properly cooked it is very light and fluffy.  The following is my basic, plain, unembellished recipe for couscous:

1 3/4 cups instant couscous (or 1, 10-ounce box)

2  cups water or stock (beef, chicken, vegetable etc.)

4  tablespoons butter, cut into pieces

1/2  teaspoon salt

Step 1 .  In a 1 1/2-2-quart saucepan bring 2 cups of water and 4 tablespoons of butter to a boil over high heat.

Step 2 .  Gradually sprinkle/add the couscous to the boiling water. Lonec odstavimo z ognja. Using a large spoon, give the couscous a brief but thorough stir. Cover the pot and set it aside for 5-6 minutes.

Step 3 .  Uncover the pot and using a fork, gently fluff the couscous.  I describe fluffing as gently raking through the couscous to separate its "grains" and incorporate air, which imparts volume.

Step 4 . Serve immediately as an accompaniment to  anything you would serve rice with.  As I mentioned above, I particularly like to serve couscous with fish or chicken. That being said, here is a picture of my Couscous & Dilled Summer Squash stuffed tomatoes. You can find my recipe for

Dilled Summer Squash, Zucchini & Onion Saute

How to:  Hollow Out Tomatoes for Stuffing Them

Couscous:  What is is and How to Cook & Use it :  Recipe yields 5 cups of cooked couscous or about 4-6 servings.

Special Equipment List : ف 1/2-2-quart saucepan w/lid 2-cup measuring container large spoon fork

Cook's Note :  Cover and refrigerate leftovers.  To reheat and serve:  return to room temperature, reheat in the microwave and re-fluff with a fork just prior to serving.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


Couscous: What it is and How to Cook and Use it

I love this wonderful, versatile, pasta (NOT a grain) and I've been cooking and serving it for many years.  I particularly like to serve it with chicken or fish.  While children love it as a simple weeknight side-dish (mine did), when paired with the right entree, I think it is regal enough to be served at an elegant dinner party.  While teaching a cooking class last summer, it surprised me to learn how many folks have never tried it because they believe it to be difficult to prepare. Nič ne bi moglo biti dlje od resnice.  Busy cooks rely upon couscous as a "secret" time-saver. 

Couscous is often referred to as Moroccan, but this is incorrect.  It is equally a dish of Algeria, Turkey, Tunisia, Libya and Egypt, which all claim to be the home of couscous. Kuskus, resemblant of and often confused with grain, is actually tiny coarsely-ground semolina pasta. Making and cooking couscous in the traditional manner is a time consuming process. It requires time and patience, 2-3 rounds (2-3 hours) in a special steamer to achieve this. The steamer, called a couscousiere, is similar to a colander placed over a large pot. Simply put, while a thick, hearty stew slow simmers in the large lower pot, the couscous steams on the top.  Perfectly-cooked to-the-tooth (al dente) couscous is light, fluffy and loose-grained, not sticky, gummy or gritty. 

Unless couscous is being served with warm milk as a porridge for breakfast, cold in a salad or incorporated into a dessert, it is served underneath the above mentioned stew which contains a meat or poultry, plenty of vegetables, toasted almonds, dates, currants and/or raisins, along with an array of fragrant spices.  Moroccans often add saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the fiery hot-pepper-based "harissa sauce", which is sold in in Middle Eastern markets.  The steamed couscous is heaped onto a common platter with the stew ladled on top of it.  Diners typically use pieces of bread to scoop it from the common platter.

Finely milled Moroccan couscous (pictured below) is the cousin to the larger sized Israeli couscous (pictured here), which is sometimes referred to as pasta pearls.  It is often toasted in a skillet with a bit of EVOO and/or butter to bring up a lovely nutty flavor when cooked.  Israeli couscous is similar in size to the pasta shape called acini di pepe. While cooked couscous and acini di pepe can be used interchangeably in a lot of applications, it's important not to confuse the two.

Here's why :  While couscous is considered a pasta, pasta is not considered couscous and cannot be cooked like couscous.  Unlike how pasta is prepared (a mixture of semolina and water), couscous is not kneaded, which means the gluten is not released.  So, while pasta requires a lot of boiling water for it to tumble around in while cooking and absorbing moisture, couscous does not.  Cooking acini de pepe in the same manner would result in a starchy, sticky product.

Traditional couscous cooking is NOT what we are focusing on here today. For the most part, the couscous sold in our Western supermarkets has been pre-steamed, then dried, and is referred to as instant couscous , and there is no shame in this kind of easy -- especially when it is so versatile and down right delicious. Unlike its counterpart, it cooks very quickly, in about 5 minutes, so be certain to check to make sure this is what you are purchasing.  Just like its counterpart, when properly cooked it is very light and fluffy.  The following is my basic, plain, unembellished recipe for couscous:

1 3/4 cups instant couscous (or 1, 10-ounce box)

2  cups water or stock (beef, chicken, vegetable etc.)

4  tablespoons butter, cut into pieces

1/2  teaspoon salt

Step 1 .  In a 1 1/2-2-quart saucepan bring 2 cups of water and 4 tablespoons of butter to a boil over high heat.

Step 2 .  Gradually sprinkle/add the couscous to the boiling water. Lonec odstavimo z ognja. Using a large spoon, give the couscous a brief but thorough stir. Cover the pot and set it aside for 5-6 minutes.

Step 3 .  Uncover the pot and using a fork, gently fluff the couscous.  I describe fluffing as gently raking through the couscous to separate its "grains" and incorporate air, which imparts volume.

Step 4 . Serve immediately as an accompaniment to  anything you would serve rice with.  As I mentioned above, I particularly like to serve couscous with fish or chicken. That being said, here is a picture of my Couscous & Dilled Summer Squash stuffed tomatoes. You can find my recipe for

Dilled Summer Squash, Zucchini & Onion Saute

How to:  Hollow Out Tomatoes for Stuffing Them

Couscous:  What is is and How to Cook & Use it :  Recipe yields 5 cups of cooked couscous or about 4-6 servings.

Special Equipment List : ف 1/2-2-quart saucepan w/lid 2-cup measuring container large spoon fork

Cook's Note :  Cover and refrigerate leftovers.  To reheat and serve:  return to room temperature, reheat in the microwave and re-fluff with a fork just prior to serving.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


Couscous: What it is and How to Cook and Use it

I love this wonderful, versatile, pasta (NOT a grain) and I've been cooking and serving it for many years.  I particularly like to serve it with chicken or fish.  While children love it as a simple weeknight side-dish (mine did), when paired with the right entree, I think it is regal enough to be served at an elegant dinner party.  While teaching a cooking class last summer, it surprised me to learn how many folks have never tried it because they believe it to be difficult to prepare. Nič ne bi moglo biti dlje od resnice.  Busy cooks rely upon couscous as a "secret" time-saver. 

Couscous is often referred to as Moroccan, but this is incorrect.  It is equally a dish of Algeria, Turkey, Tunisia, Libya and Egypt, which all claim to be the home of couscous. Kuskus, resemblant of and often confused with grain, is actually tiny coarsely-ground semolina pasta. Making and cooking couscous in the traditional manner is a time consuming process. It requires time and patience, 2-3 rounds (2-3 hours) in a special steamer to achieve this. The steamer, called a couscousiere, is similar to a colander placed over a large pot. Simply put, while a thick, hearty stew slow simmers in the large lower pot, the couscous steams on the top.  Perfectly-cooked to-the-tooth (al dente) couscous is light, fluffy and loose-grained, not sticky, gummy or gritty. 

Unless couscous is being served with warm milk as a porridge for breakfast, cold in a salad or incorporated into a dessert, it is served underneath the above mentioned stew which contains a meat or poultry, plenty of vegetables, toasted almonds, dates, currants and/or raisins, along with an array of fragrant spices.  Moroccans often add saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the fiery hot-pepper-based "harissa sauce", which is sold in in Middle Eastern markets.  The steamed couscous is heaped onto a common platter with the stew ladled on top of it.  Diners typically use pieces of bread to scoop it from the common platter.

Finely milled Moroccan couscous (pictured below) is the cousin to the larger sized Israeli couscous (pictured here), which is sometimes referred to as pasta pearls.  It is often toasted in a skillet with a bit of EVOO and/or butter to bring up a lovely nutty flavor when cooked.  Israeli couscous is similar in size to the pasta shape called acini di pepe. While cooked couscous and acini di pepe can be used interchangeably in a lot of applications, it's important not to confuse the two.

Here's why :  While couscous is considered a pasta, pasta is not considered couscous and cannot be cooked like couscous.  Unlike how pasta is prepared (a mixture of semolina and water), couscous is not kneaded, which means the gluten is not released.  So, while pasta requires a lot of boiling water for it to tumble around in while cooking and absorbing moisture, couscous does not.  Cooking acini de pepe in the same manner would result in a starchy, sticky product.

Traditional couscous cooking is NOT what we are focusing on here today. For the most part, the couscous sold in our Western supermarkets has been pre-steamed, then dried, and is referred to as instant couscous , and there is no shame in this kind of easy -- especially when it is so versatile and down right delicious. Unlike its counterpart, it cooks very quickly, in about 5 minutes, so be certain to check to make sure this is what you are purchasing.  Just like its counterpart, when properly cooked it is very light and fluffy.  The following is my basic, plain, unembellished recipe for couscous:

1 3/4 cups instant couscous (or 1, 10-ounce box)

2  cups water or stock (beef, chicken, vegetable etc.)

4  tablespoons butter, cut into pieces

1/2  teaspoon salt

Step 1 .  In a 1 1/2-2-quart saucepan bring 2 cups of water and 4 tablespoons of butter to a boil over high heat.

Step 2 .  Gradually sprinkle/add the couscous to the boiling water. Lonec odstavimo z ognja. Using a large spoon, give the couscous a brief but thorough stir. Cover the pot and set it aside for 5-6 minutes.

Step 3 .  Uncover the pot and using a fork, gently fluff the couscous.  I describe fluffing as gently raking through the couscous to separate its "grains" and incorporate air, which imparts volume.

Step 4 . Serve immediately as an accompaniment to  anything you would serve rice with.  As I mentioned above, I particularly like to serve couscous with fish or chicken. That being said, here is a picture of my Couscous & Dilled Summer Squash stuffed tomatoes. You can find my recipe for

Dilled Summer Squash, Zucchini & Onion Saute

How to:  Hollow Out Tomatoes for Stuffing Them

Couscous:  What is is and How to Cook & Use it :  Recipe yields 5 cups of cooked couscous or about 4-6 servings.

Special Equipment List : ف 1/2-2-quart saucepan w/lid 2-cup measuring container large spoon fork

Cook's Note :  Cover and refrigerate leftovers.  To reheat and serve:  return to room temperature, reheat in the microwave and re-fluff with a fork just prior to serving.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


Couscous: What it is and How to Cook and Use it

I love this wonderful, versatile, pasta (NOT a grain) and I've been cooking and serving it for many years.  I particularly like to serve it with chicken or fish.  While children love it as a simple weeknight side-dish (mine did), when paired with the right entree, I think it is regal enough to be served at an elegant dinner party.  While teaching a cooking class last summer, it surprised me to learn how many folks have never tried it because they believe it to be difficult to prepare. Nič ne bi moglo biti dlje od resnice.  Busy cooks rely upon couscous as a "secret" time-saver. 

Couscous is often referred to as Moroccan, but this is incorrect.  It is equally a dish of Algeria, Turkey, Tunisia, Libya and Egypt, which all claim to be the home of couscous. Kuskus, resemblant of and often confused with grain, is actually tiny coarsely-ground semolina pasta. Making and cooking couscous in the traditional manner is a time consuming process. It requires time and patience, 2-3 rounds (2-3 hours) in a special steamer to achieve this. The steamer, called a couscousiere, is similar to a colander placed over a large pot. Simply put, while a thick, hearty stew slow simmers in the large lower pot, the couscous steams on the top.  Perfectly-cooked to-the-tooth (al dente) couscous is light, fluffy and loose-grained, not sticky, gummy or gritty. 

Unless couscous is being served with warm milk as a porridge for breakfast, cold in a salad or incorporated into a dessert, it is served underneath the above mentioned stew which contains a meat or poultry, plenty of vegetables, toasted almonds, dates, currants and/or raisins, along with an array of fragrant spices.  Moroccans often add saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the fiery hot-pepper-based "harissa sauce", which is sold in in Middle Eastern markets.  The steamed couscous is heaped onto a common platter with the stew ladled on top of it.  Diners typically use pieces of bread to scoop it from the common platter.

Finely milled Moroccan couscous (pictured below) is the cousin to the larger sized Israeli couscous (pictured here), which is sometimes referred to as pasta pearls.  It is often toasted in a skillet with a bit of EVOO and/or butter to bring up a lovely nutty flavor when cooked.  Israeli couscous is similar in size to the pasta shape called acini di pepe. While cooked couscous and acini di pepe can be used interchangeably in a lot of applications, it's important not to confuse the two.

Here's why :  While couscous is considered a pasta, pasta is not considered couscous and cannot be cooked like couscous.  Unlike how pasta is prepared (a mixture of semolina and water), couscous is not kneaded, which means the gluten is not released.  So, while pasta requires a lot of boiling water for it to tumble around in while cooking and absorbing moisture, couscous does not.  Cooking acini de pepe in the same manner would result in a starchy, sticky product.

Traditional couscous cooking is NOT what we are focusing on here today. For the most part, the couscous sold in our Western supermarkets has been pre-steamed, then dried, and is referred to as instant couscous , and there is no shame in this kind of easy -- especially when it is so versatile and down right delicious. Unlike its counterpart, it cooks very quickly, in about 5 minutes, so be certain to check to make sure this is what you are purchasing.  Just like its counterpart, when properly cooked it is very light and fluffy.  The following is my basic, plain, unembellished recipe for couscous:

1 3/4 cups instant couscous (or 1, 10-ounce box)

2  cups water or stock (beef, chicken, vegetable etc.)

4  tablespoons butter, cut into pieces

1/2  teaspoon salt

Step 1 .  In a 1 1/2-2-quart saucepan bring 2 cups of water and 4 tablespoons of butter to a boil over high heat.

Step 2 .  Gradually sprinkle/add the couscous to the boiling water. Lonec odstavimo z ognja. Using a large spoon, give the couscous a brief but thorough stir. Cover the pot and set it aside for 5-6 minutes.

Step 3 .  Uncover the pot and using a fork, gently fluff the couscous.  I describe fluffing as gently raking through the couscous to separate its "grains" and incorporate air, which imparts volume.

Step 4 . Serve immediately as an accompaniment to  anything you would serve rice with.  As I mentioned above, I particularly like to serve couscous with fish or chicken. That being said, here is a picture of my Couscous & Dilled Summer Squash stuffed tomatoes. You can find my recipe for

Dilled Summer Squash, Zucchini & Onion Saute

How to:  Hollow Out Tomatoes for Stuffing Them

Couscous:  What is is and How to Cook & Use it :  Recipe yields 5 cups of cooked couscous or about 4-6 servings.

Special Equipment List : ف 1/2-2-quart saucepan w/lid 2-cup measuring container large spoon fork

Cook's Note :  Cover and refrigerate leftovers.  To reheat and serve:  return to room temperature, reheat in the microwave and re-fluff with a fork just prior to serving.

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)


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