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Little balls of lightly toasted semolina pasta. Mellow, slightly nutty flavor, satisfying texture. Sauce clings to it beautifully.
Meet Israeli couscous.
Not to be confused with the mounded, golden heaps of the more finely textured North African couscous (although we love that one too), Israeli couscous is one of our favorite pastas. It’s […]
Posted on September 28th, 2007 by chefshop1
Filed under: Gourmet Food | No Comments »
Purple Italian E-Z Peel… Killarney Red… Anselmo Rose… Spanish Roja… Chesnok Red… Romanian Red… Zemo… Georgian Fire… Persian Star.
They’re international. Intriguing. Distinct. What do these nine names have in common?
They are all different varieties of garlic.
But this is not the kind of garlic that you buy at the supermarket. […]
Posted on September 14th, 2007 by chefshop1
Filed under: Gourmet Food | No Comments »
