Delicious Recipe Seeks Clever Name

Natalie made up this one all by herself. (photo by Brian D. Sabin)

Tonight’s recipe:

Asparagus Shiitake Cashew Couscous

Source:

A Natalie Original

Difficulty: Intermediate

The Quote:

“I forgot that this recipe kinda has a lot of things going on at once. It’s not hard, but you do have to juggle.” - Natalie

The Process:

After ordering pizza for Monday Night Football, we were ready to get back into the kitchen and cook up something on our own. Natalie’s Asparagus Shiitake Cashew Couscous (if you have any ideas for a shorter or more clever name, leave them below) is one of my favorite recipes. But it turns out that it’s a little complicated to make.

First, you need to chop garlic and grate ginger, then sauté them in Extra Virgin Olive Oil in medium heat for 2-3 minutes. Add gently chopped cashews and sliced shiitakes, then stir occasionally for five minutes.

(photo by Natalie L. Sabin)

You may need to add a splash of oil here, as the mushrooms suck up a lot of it. You don’t want them to stick to the bottom of the pan.

Meanwhile, the asparagus should be cut into thirds, and then dropped into a pot of boiling water. Let them boil for a few minutes until they are slightly more than blanched - al dente is ideal.

(photo by Natalie L. Sabin)

While the asparagus is doing its thing, add fresh or frozen peas to the shiitake-cashew mixture. Turn the heat down a bit (we went from medium to medium low), and stir occasionally while the asparagus cooks.

(photo by Natalie L. Sabin)

When the asparagus has the right texture, strain and then add to the shiitake/cashew mixture.

(photo by Natalie L. Sabin)

Let that mixture sit, and let’s turn our attention to the couscous. Cook ¾ cup of plain, small grain couscous to package directions. This should take about five minutes.

Ok, now for a COMPLETE departure. We need to create the glaze that ties all of these great ingredients together. In a small bowl, combine cold soy sauce and corn starch. Mix until dissolved. Add a splash of OJ and honey to taste. Whisk together until all the ingredients combine.

"The Wreath" (photo by Natalie L. Sabin)

Here’s where everything comes together. Push the shiitake mixture into a wreath inside the pan, so that there’s an open space in the middle.

(photo by Natalie L. Sabin)

Turn the heat up to a higher setting (we used level 8), then pour the glaze into the center of the wreath. STAY WITH YOUR FOOD AS BUBBLES START TO FORM. This part is key. When the bubbles look even (this will happen quickly), turn the heat down to low, then mix all of the ingredients in the pan together. 

Once combined, add in the couscous, mix and serve. Voila!

(photo by Brian D. Sabin)

Watch out: The glaze is really the trickiest part. You have to have the confidence to let the heat stay up long enough to bubble through, but not so long that it burns.

Accompaniment: Siracha, Sauvignon Blanc. 

Learning Tip: Corn Starch requires being combined with a cold liquid, so make sure to refrigerate the soy sauce ahead of time. Otherwise, you’ll get lumps in the mixture, and that’s just not cool. 

Deliciousness Rating: 9.5