monday night meal.

i have noticed that lately the direction of my blog has strayed from its original intention: to share all things about food: recipes, tips, mishaps in the kitchen.  this is partly due to my eagerness to share other happenings in my life, and also due to the fact that while pursuing other avenues, i honestly haven't had much time to cook a whole meal, take pictures, upload pictures, blog, etc. etc.

i know, blah blah blah.  but the point is, i'm BACK.  with a RECIPE.  that you should make immediately because it is DELICIOUS.

israeli couscous with pine nuts and portobello mushrooms.

ingredients:

-1 package israeli couscous (rounder and fatter than traditional couscous...they look like tiny pearls)
-1 large shallot, diced
-2 tbsp butter, plus maybe a little more
-1 3/4 c. water, chicken or vegetable stock, plus more for mixing
-2 portobello mushroom caps, sliced
-handful raisins
-handful pine nuts
-cinnamon, salt, and pepper to taste
-pecorino romano or parmesan cheese, grated to taste for serving

method:

in a large saucepan, slowly melt about 2 tbsp butter.  once the butter is melted, add diced shallots and saute until wilted.  add the couscous, cinnamon salt and pepper (and perhaps a bit more butter if most has been absorbed into shallots) and saute one to two minutes, stirring attentively, until the couscous is golden brown.  

add water (or any kind of stock, either vegetable or chicken...just know it will increase the sodium content) to saucepan, bring heat to high, allow to come to a boil, then reduce heat and cover until the liquid is absorbed.  (it is good to do a few taste tests during this part of the process, to ensure that the couscous is not overly dry or overly mushy).

when the couscous feels like it is getting there, add the box of raisins, the pine nuts, and the sliced portobellos.  continue to mix until the raisins are plump and the mushrooms have begun to lose some of their firmness.

and that's it!!  serve with some freshly grated parmesan or pecorino romano, and a salad of field greens, figs, and goat cheese.

we ate outside, on a glorious summer night, with no humidity, no mosquitoes, and no rain!  rare for the east coast in june, but perfectly enjoyable.

buen provecho!!