I enjoy trying a vast variety of foods, never limiting myself to one regional cuisine or the next. My roots will always be southern-based and you'll typically find the traditional ingredients somehow incorporated. Last year, I taught a cooking class at Williams-Sonoma and one of the salads I prepared contained tri-color couscous. I am a lover of couscous and why no one is really clear as to where it originated, that doesn't keep me from indulging whenever it's in my presence.The general public may often confuse it for rice but it is not, but closer to a pasta of sorts. The tiny granules are actually bits of durum wheat, which is also the grain ground into semolina flour, which is commonly used for making pasta. Voila!
I prefer the Israeli couscous, which is a larger granule with a fluffier texture. Today's blog post was inspired by my desire for something hearty but not heavy and that was perfect for this 'sweater weather' we've been experiencing in Middle Tennessee. Brrr! So when scurrying through the isles of the supermarket I discovered sage for a dollar, carrots are always cheap-er, and some button mushrooms that were just screaming to be picked-up, so I obliged. I typically always go for shallots when a recipe calls for onion. I love their mild sweetness with just enough of that sharp onion tang,and they won't leave you with offensive breath. Score!This dish may look and feel slightly overwhelming but don't allow it to be. Read it all the way through before tackling and 'mis en place'. You'll be thankful you did. It's 2014 and you're conquering your cooking fears. There's a chef in all of us just screaming to get out. Open the door.
