Tag Archives: garlic

Toasted Couscous Rice Pilaf

1/2 cup pearl couscous

1 scallion, finely chopped

3 tbsp olive oil

1/4 of a yellow onion, finely chopped

2 cloves of garlic, finely chopped

1/2″ knob of ginger, peeled and finely chopped

3 cups long grain rice, rinsed 3 times

2.5 cups water

1.5 cup full-fat unsweetened coconut milk

2 tsp hondashi stock powder (can be omitted if vegetarian)

2 tbsp butter

1.5 tsp salt

1 tsp white pepper

Equipment: Sauté pan with lid, slotted spoon, heatproof bowl, chef knife

  1. Put the olive oil in the pot and turn your burner to medium. Once the oil is loose and shimmering, add the couscous and toast until golden brown.
  2. Remove the couscous to your heatproof bowl, leaving as much oil in the pot as possible. Turn the heat to medium-low and add your scallion, onion, garlic and ginger. Cook until softened, but not browned.
  3. Add the rest of your ingredients, stir well and bring to a boil over medium-high heat.
  4. Once fully boiling, stir one more time and scrape any sticking rice off of the bottom to prevent clumping and burning. Turn the heat to as low as possible and cover with the lid. Simmer for 15 minutes.
  5. Remove the pot from the heat and let it sit covered for 15 more minutes. After the time has elapsed, fluff the rice with your slotted spoon until all the grains are separated as much as possible and serve!

Creamy Spinach Flatbread

makes 4 servings

2 tbsp Olive oil

6 cloves garlic minced or grated on a microplane

3 scallions, sliced

1/2 a small yellow onion, small diced

1 bundle spinach (not baby) washed and chopped with stems removed,

3 tbsp lemon juice

2 tbsp rice vin

1.5 cups cream, reduced by half

7 oz freshly grated gruyere

Salt to taste

4 pieces 6-8″ store-bought pita bread or flatbread

8 oz low moisture mozzarella, cut into small cubes

Equipment: large sauté pan, chef knife, cutting board, microplane, salad spinner, cheese grater, tbsp measuring spoon, 1/2 cup measure, 1-2 sheet pans, cooling rack

  1. Preheat your sauté pan with the oil in it. Once the oil is hot, add the scallions, onion, and garlic and cook until soft, avoiding brow. Avoid
  2. By the end you should have just under a quart’s worth of the creamy spinach topping. You can use it as a filling, spread, or dip, but today we’re using it to make flatbreads.
  3. Preheat your oven to 400℉ and spread a quarter of the filling on each flatbread from edge to edge. Place 2 oz of the cheese on each flatbread. The cheese shouldn’t cover it completely.
  4. Place your flatbreads onto your sheet pan and then put that on the lowest rack of your oven for 10-15 minutes, or until the bottoms have crisped and the edges have browned slightly. If your cheese hasn’t melted all the way, move the pan to the top rack in the oven and bake until molten and bubbly.
  5. Cool on a rack for 5-10 minutes, cut into quarters and enjoy!