Posted on 07/16/2015 12:36:56 PM PDT by Jamestown1630
Some time ago, I found a book about 'Gifts from a Jar' in the thrift store. Though I've never given a gift like this, one of the recipes has become a staple side dish for us.
I sometimes use 1/2 cup of Golden Raisins that I've soaked in boiled water for a few minutes, instead of the cranberries and currants; and I rarely add the vegetable flakes because I don't usually have them around. Also, I frequently use toasted pine nuts instead of the almonds - they toast up very quickly in a small pan on top of the stove.
This comes from 'Gifts from a Jar', by Andra Chase. The book appears to be out of print, but you can still obtain it:
http://www.amazon.com/Gifts-From-Jar-Soups-Chilis/dp/0785378022
Quick and Easy Couscous
1 C. uncooked Couscous*
1/4 C. dried Cranberries
1/4 C. Currants
2 T. dried Vegetable Flakes
1 T. dried minced Onion
1 T. dried Parsley flakes
1 tsp. Chicken Bouillon granules
1/4 tsp. Curry powder
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. Turmeric
1/4 cup slivered Almonds
To make the gift jar:
Layer 1/2 cup Couscous, cranberries, currants, vegetable flakes, onion, parsley, bouillon granules, curry powder, salt, pepper, turmeric, and remaining 1/2 cup couscous in a 1-pint storage jar with a tight fitting lid. Place the almonds in a small food storage bag and close with a twist tie, and cut off the top of the bag. Place the bag on top of the couscous, and close the jar.
To cook:
Remove the almond packet from the jar and set aside.
Place 1-1/2 C. water, 1 T. butter, and the contents of the jar in a large saucepan. Bring to a boil, remove pan from heat ; cover and let stand 5 minutes.
Meanwhile, preheat the oven to 350 degrees. Toast the almonds, spread on a shallow baking pan, in the pre-heated oven for 5 to 8 minutes, or until nuts are golden brown. Fluff the couscous with a fork; stir in the almonds.
*I have tried the Israeli type couscous that looks like tiny pearled barley; but I didn't think it did well in this recipe. You want the finer-grained stuff, like the product that 'Near East' sells.
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A gift I used to receive at Christmas from a cousin, is one that has also become a staple. You can make this easily, and with different herbs added, it's a very good substitute for the expensive Boursin spreads that you find in the supermarket.
(This is not very good with dried chives and dried parsley; parsley is always in the stores, and usually in all of our refrigerators. But growing chives on a windowsill is very easy, and depending on your location, a little bit grown in the garden can last until Thanksgiving or later).
Linda’s Boursin Cheese Spread
Mix together until fluffy, and then chill at least 24 hrs.:
8 oz. softened cream cheese
2 cloves minced garlic
2 T. Light Cream
Pinch of Thyme
2 T. Chives
1/2 tsp. Lemon Juice
1 T. Parsley, minced
Salt to taste
Bring to room temp. before serving.
For gift-giving, just scoop it into a little jelly jar. Along with a package of nice crackers, this makes a good addition to a holiday gift basket.
APPLE TART
In Paris, across the Seine, is Chef Alain Passard's L’Arpège
restaurant w/ three Michelin stars and their famous Apple Tart. Delectable flaky puff pasty topped w/ exquisitely-crafted apple
rosettes, and an artistic swirl of rich buttery caramel sauce
garnishing the plate.
Hi, Liz, after viewing your lovely pic, trotted on over to Google to check out the tart and the chef/restaurant. As for the apples...a variation of the ‘roses’ seen and when reading found they were created on a ‘machine’ which slices thin the apple in one continuous strip. Sounds like the old kitchen ‘thingie’ my GM used for baking apple pie...that would be just plain old fashioned apple pie ;)
Believe it will be sticking to rose radishes here for a few more years. The tart does sound great with the pastry, caramel, custard, walnuts and apples.
Thanks for sharing.
Watching French chefs in seconds deftly turn mushrooms and strawberries into elegant garnishes....I can hardly believe a masterful French chef used a machine to make the exquisite apple rosettes.
I once saw a Japanese chef slice an apple into a perfect rosette -— used as a garnish. Japanese knife skills are peerless.
No offense intended either to you or to the chef, just asking. Have seen the Japanese and their expertise with knives, to realize they are masters. However, many (including me) seem to be more of the Dan Aykroyd/Julia types when using knives.
As for my knifes skills, I do not even measure up to yours....LOL.
Beautiful work, Liz. Time to get the chain-saw and start to work on those ice sculptures. Hatchet buried? LOL -I’m sticking to butter curls....
Butter curls? How’d you do that? Takes major talent. LOL.
That is cute and would make pretty pickles for sure. I wonder if you can get seeds. Leaving now for google........
found some seeds on ebay from Indiana.
It was learned today that our old Cooking Buddy, Alton Brown, will be getting a new show on Food TV
He has been missed greatly
Also, learned was this mature citizen will suddenly begin to have an affection to Guava Tea...once I find out exactly what that is. LOL. Read it is as good as Xanax without the prescription. Happy days are here again!!
EATER
http://www.eater.com/
Seem to remember when you first re-started this thread you were seeking recipes for Zucchini. This might be one I’d be willing to try (being from Texas and liking all things fried LOL)
Half Baked Harvest -mac & cheese stuffed fried Zucchini
http://www.halfbakedharvest.com/mac-cheese-stuffed-fried-zucchini/
5.56mm
And there’s a big sale on zucchini here, this week ;-)
-JT
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