Toasted Israeli Couscous with Pine Nuts and Parsley

I made this dish, sort of. I added peas and zucchini as well as mint (I was serving it with lamb). It is a great replacement for any rice dish and a more healthy grain (I think). Trader Joe's sells Israeli Couscous (bigger beads than regular couscous). There are also instructions on the package. I did like the pine nuts but I am partial to nuts!

5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
2/3 cup finely chopped shallots
3 cups (16 ounces) Israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cups canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley

Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.

Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

http://www.epicurious.com/recipes/food/views/231300

Cheese Update

So my Mom took the cheese challenge. We are not sure the logistics of how we will work the process but I was eager and found myself in San Francisco. So I dove in. Buying some of the Cheesemonger's recommendations from Rainbow Grocery.

Humbolt Fog
Cowgirl Red Hawk
Tomme Font Ash
Teleme

My word, did I ever get a lesson in cheese! These were indescribable really. Each one unique and completely different. My best take home, besides where to buy these cheeses, was how vast and different the cheese terrain is. I also had a great lesson in the unique cheese right by the rind, which for these cheeses was much more creamy and well for lack of a better word delicious.

My new favorite cheese is Cowgirl Creamery Red Hawk. Jimmy's favorite was the Humboldt Ash.

No more brie for my guests. Cowgirl is a new staple.

I did learn how ill equipped I am to describe cheese. I appreciated so much more the Cheesemonger's great descriptions throughout his book of the cheese he was attempting to transmit through those pages.  So sorry I can't provide much more detail. Find a local cheese station and try some local cheese. You won't be disappointed!