INDIVIDUAL DAUPHIN-STYLE ISRAELI COUSCOUS GRATINS (From Oakland Hills Country Club)

Individual baked pasta gratins are just one more way to experiment with and develop new creations for Israeli couscous. The pearls are boiled first in stock and then baked. Substitute a béchamel sauce for the half-and-half mixture before baking. As a variation, you could also add caramelized onions.

2 1/2 c. Israeli couscous
50 oz. of chicken stock mixed with 3 c. water
16 oz half-and-half
4 egg yolks
1/4 c. crisp bacon bits
4 oz. Chevre cheese
dash nutmeg
kosher salt
freshly ground white pepper
zest and juice of 2 lemons
1/2 c. bread crumbs
chopped chives, as garnish

Boil Israeli couscous in the stock and water; drain and cool slightly. Whisk the egg yolks in a large bowl and slowly add the half-and-half to the yolks. Combine couscous, bacon, Chevre, nutmeg, salt, lemon product and white pepper in the large bowl with the half-and-half mixture. Divide into 8 (4 ounce) ramekins and bake in water bath at 350° for 35 minutes. Combine the melted butter and bread crumbs. After the initial baking time of the couscous, add this mixture to the tops of the gratins and bake for an additional 10 minutes til lightly browned. Garnish each with sliced chives.
(serves 8)

From the Febuary, 2007, Menu Minder