Episode 116

Cocktail hour - what’s on our minds?  

Another episode with no cooking! but not for lack of trying, for lack of technical understanding of new equipment.

Gretchen talks about sesame and why she’s now obsessed with it.

Please bear with us while we adjust the podcast to our new reality.

Recipe Sources

Cous Cous with Sesame-Roasted Carrots and Feta

The Flavor Equation Pg  154

Ingredients 

1 pound Carrots, peeled and cut in half lengthwise

8 garlic cloves, Peeled

3 t EVOO

1 t black sesame seeds

1 t white sesame seeds

1 t red chili flakes

Fine sea salt

¼ t ground black pepper

1 C stock of some sort

2 bay leaves

¾ c cous cous

2 T Chopped Cilantro or Parsley

¼ C crumbled feta

2 T chopped mint

¼ C Rice Wine vinegar

2 T toasted Sesame Oil

1 T Maple Syrup or 2 t Honey

½ t red chili flakes

Fine Sea Salt

1 shallot, thinly sliced

Equipment 

Pot for cooking cous cous

Sheet Pan or roasting pan for the carrots

Steps