Regina's Vegetarian Table: Episode 403

	Toasted Angel Hair Pasta in wild mushroom broth Squash Soup with Toasted Israeli Cous Cous
	Toasted Angel Hair Pasta in wild mushroom broth (below)
	To toast pasta, set over at 350 degrees. Rub olive oil throughout dried raw pasta until absorbed. Spread evenly on sheet pan and bake until golden brown in oven, about 10 minutes. Remove. Pasta can be precooked as usual in boiling salted water, shocked in cold water and held at this point tossed in a little olive oil to prevent stickage until later use.		Ingredients: - 1 lb. dried angel hair pasta - 2 T. olive oil - 1/2 pound mixed wild mushrooms, ie: oyster, shiitake, hen of the wood - 1/4 cup olive oil - 1/4 cup picked parsley leaves and chive batonnets - 3 cups mushroom broth (see recipe below) - 2 T. butter (optional)
	For Mushroom Broth:
	In large sautÈ pan, heat olive oil. Add shallots and garlic and cook on low heat until flavor is released, about 5 minutes. Add thyme and parsley. Cook one minute and cover with water and allow to cook approximately 15 to 20 minutes. Strain out vegetables into 2 quart saucepot. Whisk in porcini powder and season with salt and pepper. To finish: Heat olive oil in sautÈ pan. Add wild mushrooms and season with salt and pepper or if using dried mushrooms add directly into mushroom broth. Cook until softened. Add cooked pasta and heat through. Add fresh herbs to finish. If desired stir in 2 Tablespoons butter to mellow flavor.		- 1/4 cup olive oil - 4 shallots, sliced - 1/2 head garlic - 1 quart water - 1 sprig thyme - 1 sprig parsley - 1/2 cup porcini powder - salt and pepper
	Squash Soup with Toasted Israeli Cous Cous (below)
	Cut onion and zucchini into small pieces. Heat olive oil in 4 quart saucepot. Sweat onion in olive oil until translucent but not colored, about 8 minutes. Add zucchini and cook until softened. Add sachet and cover with stock. Cook until vegetables are soft. Puree with hand blender. Pass through a china cap. Season with nutmeg, salt and pepper. Garnish with Israeli Cous Cous.		Ingredients: - 4 medium zucchini - 1 large onion sachet: - 1 bay leaf - 2 allspice berries - 8 coriander seeds - 8 black peppercorns - 1 sprig rosemary - 1/8 t. nutmeg - salt and pepper - 2 quarts of vegetable stock or water
	Toasted Cous Cous
	Melt butter in 2 quart saucepot. Add shallots and cook over low heat until softened, about 5 minutes. Add Cous Cous and brown lightly, stirring grain with wooden spoon to prevent from burning. Add turmeric to grain and cover with stock. Bring to a boil, reduce heat and cover. Let cook 15 - 20 minutes. Remove from heat and let sit 10 minutes.		Ingredients: - 1 cup Israeli Cous Cous - 2 T. finely chopped shallots - 2 T. butter - 1 T. turmeric - 2 cups vegetable stock or water

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