MOUTHGASM
Yummmmmmmmm. Best leftovers ever, and it took all of 5 minutes to make!
Creamy tomato couscous
Ingredients
- 1 T butter
- 1 small shoot green garlic, chopped
- 1 pinch salt
- 1 pinch dried basil
- 1 T flour
- 1 C milk
- approximately 1 C leftover Tomato couscous
- nooch and freshly ground black pepper, to taste
- In a small skillet, melt the butter over medium heat. Once foam has subsided, add garlic, salt, and basil. Toss or stir to coat and cook until garlic just begins to soften.
- Stir in flour. Cook until roux barely changes color, about 2 minutes.
- Add milk and stir vigorously until it begins to boil.
- Add couscous. Cook until thoroughly heated.
- Remove from heat and season. This is one of those dishes that’s really hot when it’s hot, so let it cool for a minute unless you have a tongue of steel — in which case, you shouldn’t have gone to all the trouble in the first place.
I’ve got a steaming mug of the most ridiculous hot chocolate right here. I’d recommend waiting for a really crappy, rainy day to try this out. It’s stupidly rich, but it’s doing a good job at melting away my bad mood.
Ingredients
- heaping spoonful dutch process cocoa
- heaping spoonful sugar
- teensy pinch salt
- pinch cinnamon
- dash ground cayenne pepper
- 1 t sugar
- ½ t vanilla extract
- 1/3 C heavy cream (oh yeah, I went there)
- 8 oz boiling water
- Combine the cocoa, heaping spoonful of sugar, salt, cinnamon, and cayenne in a 14 oz mug and stir.
- In a large-ish bowl, combine 1 t sugar, vanilla, and heavy cream. Whisk and whisk and whisk until you’ve got something a little more liquid than proper whipped cream.
- Slowly pour boiling water on top of cocoa mixture, stirring to make sure you don’t get any lumps.
- Fill the mug the rest of the way with WHIPPED CREAM. If you want, fill it up ¾ of the way, then stir to get it all good and incorporated, and then top with the rest of the cream.
- Sneak in a shot of whiskey if you feel the need.