What Is the Difference Between Couscous and Israeli Couscous?

A classic culinary staple that’s as enjoyable to say as is it to eat, couscous is a pasta-like dish made from crushed durum (hard) wheat semolina that is North African in origin but enjoyed worldwide.

Traditionally, couscous is hand-rolled—the semolina is lightly moistened with water resulting in small granules—then steamed to fluffy perfection. The traditional North African preparation employs a couscoussier which consists of a large base used as a stockpot and filled water or stew. Above it sits a smaller chamber where the couscous is steamed in multiple steps—the entire process takes around an hour and a half.

The majority of couscous found in supermarkets is machine-produced and pre-cooked, requiring a 10-minute hot water bath in any old pot. From there the possibilities are seemingly endless, from classic stews such as couscous royale and tagine, not to mention a wide variety of salads, sides, and even desserts.

Over its centuries-long history, couscous has spawned an extensive family tree with a range of regional variations including its popular Israeli cousin.

A mere 65-years-old, Israeli couscous—a.k.a. ptitim (“flakes” in Hebrew), a.k.a. pearl couscous, a.k.a. Jerusalem couscous—has more aliases than the Bodega Boys. Its origin can be traced back to Israeli Prime Minister David Ben Gurion who sought to establish a national alternative to rice which was in short supply during the 1950s and early 1960s—Ben Gurion rice is yet another one of its nicknames.

Like its forefather, Israeli couscous starts with crushed durum wheat semolina, but the similarities end there.

You certainly won’t mistake traditional couscous for the Israeli version which is shaped into tiny balls and toasted. Simmered rather than steamed, it offers a chewy texture and nutty flavor much closer in common to the Sardinian pasta fregula than to traditional couscous.

Israeli couscous continues to grow in popularity, used in a variety of soups, stews, as a hearty warm side, or as the base of a cold salad—cucumbers, tomatoes, and herbs are especially tasty foils.

Suffice to say that traditional couscous and Israeli couscous are not substitutes for each other, so when it comes to couscous recipes like the ones below be sure to double check which version is suggested.

Toasted Israeli Couscous Pilaf

Chowhound

Almonds, cinnamon and dates add a nutty sweetness to this hearty grain. Get our Israeli Couscous Pilaf recipe.

Browned Butternut Squash Couscous

Chowhound

Cumin and squash make this the ultimate fall side dish. Get our Browned Butternut Squash Couscous recipe.

Grilled Eggplant and Red Peppers with Israeli Couscous

Chowhound

This healthy, veggie-filled couscous recipe is inspired by Baba Ghanoush. Get our Grilled Eggplant and Red Peppers with Israeli Couscous recipe.

Spanishy Couscous Salad

Chowhound

Pimento peppers and smoked paprika lend this couscous dish an extra kick of flavor. Get our Spanishy Couscous Salad recipe.

Related Video: How to Ensure Perfectly Cooked Couscous

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No Basil? No Problem! Basil-Free Pesto Is Delicious

Like the best Italian delicacies, there are innumerable ways to make pesto and every family insists that they make the best. If your knowledge of the wonderful green sauce is a little bit hazy, it originated in Italy and goes well on pasta or baked into bread or even as a spread on pizza.

Basil is the main ingredient in most pesto and just about any homemade recipe that you stumble upon will include the herb. At Chowhound, we’re pretty proud of our pesto recipe, which calls for four cups of basil. The sauce is even better when you use fresh basil from your garden, but on the off chance that you can’t get your hands on any basil, there are plenty of substitutes that make for an excellent pesto.

Of course, no matter what recipe you choose, you’re probably going to need a food processor to blend all the ingredients.

The most popular way to go basil-free on your pesto is to use nuts as one of the main ingredients. If you decide to go this route, we recommend toasting your nuts for a bit before you put them into the sauce—it’ll give it a sweeter kick. You’ll find a lot of recipes that incorporate pine nuts as the main ingredient but those can get rather pricey. Almonds are decent but pistachios are even better. If you prefer, you can even keep the pesto a little less processed to give you a chunky sauce.

Bobbi’s Kozy Kitchen’s Spinach Pistachio Pesto

You can’t go wrong using cheese as your main ingredient in your pesto, even though that might sound a bit odd. Most recipes call for parmesan but we’d suggest getting a bit more creative, try something aged with plenty of saltiness—gouda and asiago are both worthy substitutes. If you decide to try this, you might consider going a little bit heavier on the olive oil and a little bit lighter on the salt, that should keep your texture solid enough to spread but loose enough to maneuver.

Most recipes call for garlic anyway but if you want a sauce with a bit of a kick, try doubling up on the garlic and cutting basil. Make sure you mince the cloves thoroughly to let the juices out.

We would be remiss not to suggest an avocado-based basil; especially since we seem to be putting avocados on everything else, anyway. If you decide to use the fruit as your main ingredient, try to pick a harder one so that it won’t go totally to paste when you put it through the processor. And since avocados don’t have the intense flavor of basil, you can get a little more creative on this, maybe add some freshly ground pepper or spritz it with a lime.

Nom Nom Paleo’s Arugula Pesto

Substituting greens is another great way to change up your pesto and one of the more popular herbs is mint. It will taste a lot different than basil but it’s a great alternative when you’re feeling creative. If you want to stay in the same ballpark as pesto, try using cilantro, arugula, or parsley.

While we’ve outlined a few of the ways to substitute basil, the important thing to keep in mind is that you can never get too creative with this sauce. Just make sure you keep track of your recipes so you don’t lose that one great taste!

Related Video: How to Make Pesto Pasta Salad

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Sauerkraut 101: So Much More Than a Hot Dog Condiment

Sauerkraut is having a moment. Not only is it steeped in tradition and intensely flavorful, it’s also a nutritional powerhouse packing healthful benefits into every single bite. There are so many ways to prepare sauerkraut and so many variations to the basic recipe that it affords ample opportunity for the culinary imagination to run riot.

Sauerkraut is not only tasty but also has an interesting history that might surprise you. Read on to discover more about its legacy in the culinary realm, its nutritional benefits, instructions on how to make it, and fun and easy-to-execute recipes (beyond Reubens) that even include dessert. Yes, that’s right; sauerkraut dessert!

What is sauerkraut?

Sauerkraut owes its existence to lactobacillus bacteria. It’s this fermentation workhorse that converts the naturally occurring sugars in thinly sliced cabbage with the introduction of salt into lactic acid that acts as a preservative. Aromatics and spices are sometimes added to ratchet up the flavor as water is leached out from the cabbage via the salt to eventually produce what we know as sauerkraut.

Where did sauerkraut come from?

Sauerkraut (“sour cabbage” in German) has long been associated with Germany but this is not where it actually originated. The Chinese workers who built the Great Wall of China ate cabbage fermented with rice wine as a source of nutrition and sustenance while building this architectural wonder.

The founder of the Mongol Empire, Genghis Kahn, and his soldiers carried sauerkraut with them during their conquests, eventually introducing it to Europe around 1,000 years ago. It was here that rice wine was substituted for salt as the fermentation ingredient.

What are sauerkraut’s health benefits?

Sailors have long relied upon the vitamin C in sauerkraut to prevent scurvy on their long voyages but there’s more to sauerkraut than vitamin C from a nutritional perspective.

Sauerkraut is also rich in vitamins K and B whose effectiveness is intensified due to fermentation, which elevates their bioavailability. Sauerkraut also contains magnesium and calcium along with antioxidants and the unfamiliar vitamin U which is an effective treatment for peptic ulcers.

How do I make sauerkraut?

1. Thinly shred or cut five pounds of cabbage and prepare four tablespoons of kosher salt. Reserve four to six of the outer cabbage leaves for covering the kraut up later in the process.
2. Combine the cabbage and salt in a bowl and let sit at room temperature for 20 minutes. Squeeze the cabbage to draw out its brine and let sit for another 20 minutes, squeezing one more time. Repeat this process for another two to four hours, or until you have enough brine to completely cover the cabbage.
3. Transfer the cabbage and its brine to a clean one gallon glass jar, crock, or other nonreactive container. You can also use a fermenter if you’ve made the decision that you are fully committed to the process of fermentation. Add any aromatics you are using such as caraway, allspice, juniper, or mustard seeds. Place the reserved whole cabbage leaves on top. Press down so everything, including the top leaves, are below the brine. Weight down with a plate if it is small enough to fit completely into the container or a one pint Mason jar filled with dried beans or rice that is small enough to fit entirely into the fermenting container.
4. Set the container in a cool, dark place and let the salt work its magic. Scrape off the white scum that begins to form after a day or two and continue to do so throughout the first week. Be sure that the cabbage remains below the brine at all times. After the first week, the fermentation process will slow down and the white scum formation will begin to dissipate. Let sit for an additional two to three weeks. Once your sauerkraut is ready, transfer it to a covered container and refrigerate. It will keep for several months.

One-Pot Sauerkraut with Sausage and Rice

Delicious Meets Healthy

Comfort in a pot is what this simple and nourishing recipe delivers. The sausage makes it feel substantial and the kraut and vegetables give it a healthy infusion of flavor and texture. Get the recipe.

Sauerkraut Carrot Cilantro Salad

This salad recipe transforms sauerkraut into something completely new with the bright addition of cilantro along with a splash of sauerkraut brine and apple cider vinegar. It’s a clever twist on a traditional favorite. Get the recipe.

Sauerkraut and Avocado Sandwiches

Dizzy Busy And Hungry

With just five easy-to-find ingredients, this sandwich recipe will become a go-to favorite time and time again. The creaminess of avocado and hummus are perfect dancing partners for tangy sauerkraut and crunchy toasted pumpernickel. Get the recipe.

Sauerkraut and Dumplings with Kielbasa

Fox Valley Foodie

Layers of homey kielbasa combined with zesty sauerkraut and velvety layer of pillowy dumplings make this recipe a win for a lazy Sunday family day during that magical time of the year when the leaves are turning and there’s crispness in the air. Get the recipe.

Sauerkraut Apple Casserole

Plated Cravings

Apples and sauerkraut bring out the best in one another as illustrated in this wholesome and nutritious casserole. Potatoes and bread add substance and a medley of early autumn spices make this a perfect dish for the cooler months. Get the recipe.

Sauerkraut Pie

Palatable Pastime

Sauerkraut for dessert? This recipe proves that it’s possible to transform sauerkraut into a successful finale to a meal. A creamy custard infused with the sweetness of coconut, sugar and a dash of vanilla is the secret to a pie that is all at once surprising and addictive. Get the recipe.

Related Video: How to Make a Reuben Sandwich

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4 Quick and Easy Hot Dog Alternatives for Labor Day

Labor Day is right around the corner. Your grill and all your guests are probably expecting the same ‘ol hot dogs to be making an appearance at the table.

No one can deny that hot dogs are a go-to summer meal and, for that reason, you’ve probably already had your fair share of them this season. Now can be the year that you mix things up—because a little change never hurt anybody (especially when it comes to food).

While there are plenty of alternatives that can replace the traditional hot dog, we highlight four of our favorites below.

Beer-Braised Bratwursts with Onion

Chowhound

These braised bratwursts are a great substitute for hot dogs, especially if the grill is getting too crowded (they can be cooked on the stove or in the oven). The flavor combination of onions, beer, and various spices will not only be familiar, but also the talk of your party. Don’t forget to pair these babies with some sweet-hot mustard for some tamed heat. Get our Beer-Braised Bratwursts recipe.

Chipotle-Chorizo Jalapeño Poppers

Chowhound

Mexican chorizo combined with spicy jalapeño peppers is a match made in culinary heaven—you may never crave regular hot dogs again. In this recipe, the peppers act as the bun for the chorizo filling. But don’t worry, you probably won’t miss the bread at all. It’s a party in your mouth which means it’s appropriate for any celebration. Get our Chipotle-Chorizo Jalapeño Poppers recipe.

Italian Venison-Sausage Sandwiches with Peppers and Onions

Chowhound

Be adventurous this Labor Day by incorporating ground venison in your cooking (that’s deer meat, if you didn’t know). Combine the mild-tasting protein with oregano, fennel seeds, garlic, cayenne pepper, and paprika, and you’ll end up with a result that tastes exactly like classic Italian sausage. Of course, you can always just use classic Italian sausage instead. Be sure to layer sautéed peppers, onions, and gooey melted provolone on top for a mouthwatering sandwich. Get our Italian Venison-Sausage Sandwich recipe.

Mini Beer-and-Sausage Corn Dogs

Chowhound

Use bratwurst or kielbasa sausages to make this uber-American dish that’s the perfect addition to any Labor Day celebration. Lucky for you, the juicy sausages, covered in a beer-cornmeal batter, can be frozen for up to two weeks. Make these in advance to avoid the busy prepping on party day. And don’t forget the Dijon mustard dipping sauce that’s an absolute must alongside these corn dogs. Get our Mini Beer-and-Sausage Corn Dogs recipe.

Related Video: 5 Hot Dogs With Unusual Protein 

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How to Cook One Flexible Dinner That Makes Everyone Happy

A few simple tweaks during dinner prep means that you can make one meal that everyone will eat. The trick is to customize as you go!

Continue reading "How to Cook One Flexible Dinner That Makes Everyone Happy" »

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Please, Bug Out: 8 Things You Should Know About Cooking with Bugs

The sticker shock of eating bugs has worn off. Western civilization may pride itself on its culinary heritage and prowess, its forward-thinking innovations in the gastronomic arena, but the fact remains that there’s major food tradition that 80 percent of the world’s population celebrates that we don’t: eating bugs.

While we have definitely been coming around to the concept in recent years—assisted, no doubt, by the the fact that the U.N. Food and Agriculture Organization has encouraged it as the sustainable protein choice for our planet’s future—we’re definitely behind the learning curve. Sure, insects are now popping up at well-respected restaurants in Chicago and you can even find chili-lime roasted chapulines (a.k.a. grasshoppers) on sale at Seattle Mariners games as a beer nut alternative, but we’re still way behind in terms of insect cookery being less of a novelty and more a part of everyday life.

To that end, SmithsonianChannel.com and the Smithsonian Earth App are debuting a new six-part series called “Bug Bites” (premiering Monday, Aug. 27) that chronicles biologist and food-lover Haley Chamberlain Nelson as she partners up with experts to learn about cooking with bugs. And to celebrate, we chatted with one of the show’s stars, chef and cookbook author David George Gordon, better known as The Bug Chef, about the insect culinary arts. Here are eight cool things we learned.

Beware of Bright Colors: The-Can-I-or-Can’t-I Rule of Thumb

According to a report published in 2013 by the U. N. Food and Agriculture Organization, there are nearly 2,000 species of edible insects on the planet. As much as we like having a lot of options to consider, one crucial question remains: How are supposed to know which of all the insects out there are actually included in the 1,900+ item menu? For that, Gordon has a handy rule of thumb: If it’s brightly colored, don’t eat it. “The easiest rule is that insects that are brightly colored, like a ladybug, are not good for consumption. In bug language that means, ‘don’t eat me, I don’t taste good.’ Bugs that blend in naturally, they need the camouflage because they taste good.” But, aside from color, “most bugs aren’t a problem unless they’ve been eating some kind of poisonous plant or pesticide.”

Live Longer

Bug-Eating Beginner? Try Crickets

Feeling a little intimidated by the idea of learning how to cook with insects? Consider crickets your “starter” or “gateway” bug. According to Gordon, “it’s pretty hard to mess up cooking with crickets. You can’t overcook them because they armor over their entire body; they’re sealed up, there’s no way for moisture to escape.” And, bonus, he adds this pro tip: “Buy week-old cricket nymphs instead of adults. They don’t have their wings and are less crunchy and more tender.” (Apparently Conan O’Brien said they tasted like veal when he tried them on his show.)

Solutions for the Squeamish

Still a little squeamish about the idea of eating bugs? No judgment. Dip your toe into the insect culinary arts by opting to start off with processed products that have less of a visual “ick” factor like cricket or mealworm flour, black ant powder, or grasshopper salt. There are also a lot of companies now that make insect-based energy bars, chocolate bars, and protein powders if you’re less into the DIY cooking thing.

Ice, Ice, Baby: Buy Flash-Frozen or Fresh and Then Freeze

If you’re in the market for edible insects, Gordon says that “the easiest thing is to go online and start noodling around. Entomo Farms  in California, for example, just raises millions of crickets for human consumption. It’s a little nuts but you can even find gluten-free crickets online.” While he notes that while a lot of bugs—caterpillars, beetles, grasshoppers, crickets, etc.—are sold dried purely out of ease of shipping, he likes to buy fresh or flash-frozen. It’s important, though, that if you do buy fresh, freeze the insects first and then sort as freezing is the most humane way to kill them. Aside from shopping online—EntoMarket  and Rocky Mountain Micro Ranch  are favorites—he also recommends looking for edible bugs in hispanic markets, the frozen foods section of Asian markets, and in herbal medicine shops in international districts.  

Good for Your Daily Dose of Vitamins, Minerals, and More

Proponents of eating bugs are quick to talk about the associated health benefits, and with good reason. “All are incredibly rich in protein,” explains Gordon, “the same amount as in ground beef.” He notes that crickets are rich in calcium and omega 3, termites have a ton of iron, and that bee larvae are high in vitamins A and B. But that’s not all: “In China, black ants are sold as medicine. They increase sexual vigor and are basically like a natural Viagra; They also are supposed to slow the aging process. You could try them in a pear salad, they have a very complex flavor, think of it as putting pepper on your salad.”

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Let the Flavor Be Your Guide

When it comes to cooking with bugs, it seems that flavor profile is a more important consideration than technique or method (though Gordon warns that caterpillars will pop in a wok). Grasshoppers and crickets are more neutral in flavor, and therefore are great for showcasing whatever seasoning you give them, whereas something like bee brood are described as having a similar taste to almonds or peanuts. And flies that develop on cheeses will take on the flavor of their host, while other flies that grow around water habitats might taste like fish or duck. Stinkbugs, ironically, add an apple flavor when used in cooking. Long story short, do your research on the flavor of your chosen insect before assigning it a recipe.  

Shellfish Allergy? Stay Away

Fun fact: If you suffer from a shellfish allergy, your “Cannot Eat List” also includes insects. Both shellfish and insects are classified as arthropods, having an exoskeleton and segmented bodies, and have proven to share some common allergens. So to be on the safe side, let’s just say if you have some not-so-pleasant reactions to eating shrimp, crab, and lobster, it’s probably a good/safe idea that you abstain from the entomophagy (a.k.a. eating bugs) trend.

The Sustainable Choice

At the very least, we should all be able to get behind and support the idea of eating bugs for the sheer fact that it’s actually a very sustainable, good-for-the-planet thing. “What’s so funny is that we have this culture of disliking bugs and yet if we didn’t have insects the planet would grind to a halt in a couple of weeks. Not only are they a superfood, but they’re very easy to raise and require a lot less resources, food, and water than more common livestock like chickens or cattle.”

Related Video: Try Edible Insects at this Authentic Mexican Eatery

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What Is the Difference Between Mozzarella and Burrata?

When it comes to summer cheeses, mozzarella and burrata rank among the best. Both are semi-soft, white, and Italian in origin, but in addition to being incredibly delicious, they’re also really, really easy to mistake for one another. If you’re constantly confusing the two, it’s okay! We’re here to help sort through all the curds and whey—here’s what makes them unique in their own right.

Let’s start with mozzarella. Whether you’re topping a pizza or making a Caprese salad, this cheese always comes in handy. Unlike a lot of varieties of cheese, mozzarella is not aged and is best eaten right after being made. When made fresh, it has the most amazing texture. At it’s best, it’s moist and elastic, but not rubbery and has just enough stretch to pull apart with your fingers. Mozzarella is commonly made with cow’s milk, but it can also be made from water buffalo’s milk, which is a rarer and more expensive variety.

As for burrata, well this cheese takes mozzarella to the next level. While partially made from mozzarella cheese, burrata is so much more than that, which makes it  the most deceptive of the cheeses. It consists of an outer shell of mozzarella, but like the old saying goes, it’s not what’s on the outside that counts. It’s all about the inside, which is hollowed out and filled with soft curds and cream. Burrata literally translates to “buttered” which should give you a sense of its rich, decadent flavor. Seriously, this cheese is so filling you can make an entire meal out of it. Just pair it with a crusty loaf of bread of bread and tomatoes and you have dinner. Or at least I do.

If you’re looking for some inspiration on how to enjoy these cheeses, beyond crostini, look no further than the recipes below!

Summer Peach Caprese Salad

Chowhound

If you’re looking to pair mozzarella with summer fruit, it doesn’t get any better than peaches. This deceptively simple salad combines the mild cheese with the stone fruit for unparalleled flavor. Get our Peach Caprese Salad recipe.

Burrata Cheese with Slow Roasted Tomatoes and Olive Oil

Heartbeet Kitchen

It doesn’t take much more than olive oil and cherry tomatoes to make burrata shine. Check out this recipe for Burrata with Roasted Tomatoes and see for yourself.

Baked Radicchio and Mozzarella Pasta

Chowhound

Try this baked pasta dish in lieu of lasagna. The addition of leafy vegetables adds layers of flavor and texture to an already robust dish. Get our Baked Radicchio and Mozzarella Pasta recipe.

Caramelized Onion Carbonara with Brussel Sprouts and Burrata

Yes to Yolks

When it comes to creamy comfort food, nothing tops this pasta recipe. Because bacon, brussels sprouts, and burrata make everything better. Check out this recipe for the ultimate Carbonara dish.

Pasta Salad with Spinach, Olives, and Mozzarella

Chowhound

If you want something a little lighter, try this pasta salad. It’s full of veggies, but still has the pivotal inclusion of cheese. Get our Pasta Salad with Spinach, Olives and Mozzarella recipe.

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