Tue Sep 14 2004 09:54 PST (News You Can Bruise) Yum Yum Yam Yam Walla Walla Couscous:
This is my reverse-engineering of a dish by that name that Seth had
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
Tue Sep 14 2004 09:54 PST (News You Can Bruise) Yum Yum Yam Yam Walla Walla Couscous:
This is my reverse-engineering of a dish by that name that Seth had heard about
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
Tue Sep 14 2004 09:54 PST (News You Can Bruise) Yum Yum Yam Yam Walla Walla Couscous:
Hi, I'm Seth David Schoen. This is my reverse-engineering of a dish by that name that Seth had heard about
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
I'm Seth David Schoen.
Tue Sep 14 2004 09:54 PST (Leonard Richardson) Yum Yum Yam Yam Walla Walla Couscous:
This is my reverse-engineering of a dish by that name that Seth had heard about
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
Tue Sep 14 2004 12:54 EST (Leonard Richardson) Yum Yum Yam Yam Walla Walla Couscous:
This is my reverse-engineering of a dish by that name that Seth had heard about
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
Tue Sep 14 2004 16:54 PST (Leonard Richardson) Yum Yum Yam Yam Walla Walla Couscous:
This is my reverse-engineering of a dish by that name that Seth had heard about
when he was young. I'll present it in lovely CfE format.
| 3 yams, peeled and diced |
Bake on sheet for 30 minutes at
325 degrees |
combine |
| 1 cup mixed dried fruit (eg.
cranberries, raisins)
|
| 1 cup nuts (eg. walnuts) |
toast |
| 2 Walla Walla or other sweet onions, diced |
saute in olive oil |
| ground cinnamon |
| cumin |
| 2 cloves garlic, diced |
| 2 cups water or broth |
boil |
combine and fluff |
| 2 cups couscous |
Discussion: I added more stuff to the recipe than to the dish I actually made,
because the awesome expansion power of couscous made the end result
look like a desert of couscous which expeditions of yams and
cranberries had unsuccessfully tried to cross. Couscous can hold a
lot of other stuff. I also added some garlic to the recipe
because the couscous I made was too sweet and lacked bite. Put in the
garlic when your saute is almost done so it doesn't burn; that's just
a general rule of garlic. I used Hawaiian sweet onions because I
couldn't find Walla Walla onions.
Not bad, for a first couscous recipe. And until I find a better
one, I declare that this has the best name of any dish ever created.
Fri Sep 17 2004 15:12 PST (Susie's Leaning Tower of Chocolate) Famous Peach Cobbler:
This is another recipe from the super-cool recipe collection Mom made all of us for Christmas last year.
For biscuit topper, sift together 1 c. sifted flour, 2 T sugar, 1 1/2 t. baking powder and 1/4 t. salt. cut in 1/4 cup butter till mixture resembles coarse crumbs. combine 1/4 c. milke and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside. Prepare filling. Pour filling into baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. Makes six servings.
Peach filling: Combine 1 1/2 T. cornstarch, 1/4 t, ground mace, 1/2 c. brown sugar and 1/2 c. water in sauce pan. cook and stir till thickened. Add 4 c. sliced peaches, 1 T. lemon juice, and 1 T. butter. cook till peaches are hot, about 5 minutes.
I just realized I forgot to add the lemon juice and butter to the last two batches. Oh well! I am putting them all in the freezer and giving four to my in-laws with the biscuit instructions written on the bag.
Fri Sep 17 2004 15:12 PST (Susanna Chadwick) Famous Peach Cobbler:
This is another recipe from the super-cool recipe collection Mom made all of us for Christmas last year.
For biscuit topper, sift together 1 c. sifted flour, 2 T sugar, 1 1/2 t. baking powder and 1/4 t. salt. cut in 1/4 cup butter till mixture resembles coarse crumbs. combine 1/4 c. milke and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside. Prepare filling. Pour filling into baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. Makes six servings.
Peach filling: Combine 1 1/2 T. cornstarch, 1/4 t, ground mace, 1/2 c. brown sugar and 1/2 c. water in sauce pan. cook and stir till thickened. Add 4 c. sliced peaches, 1 T. lemon juice, and 1 T. butter. cook till peaches are hot, about 5 minutes.
I just realized I forgot to add the lemon juice and butter to the last two batches. Oh well! I am putting them all in the freezer and giving four to my in-laws with the biscuit instructions written on the bag.
Fri Sep 17 2004 18:12 EST (Susanna Chadwick) Famous Peach Cobbler:
This is another recipe from the super-cool recipe collection Mom made all of us for Christmas last year.
For biscuit topper, sift together 1 c. sifted flour, 2 T sugar, 1 1/2 t. baking powder and 1/4 t. salt. cut in 1/4 cup butter till mixture resembles coarse crumbs. combine 1/4 c. milke and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside. Prepare filling. Pour filling into baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. Makes six servings.
Peach filling: Combine 1 1/2 T. cornstarch, 1/4 t, ground mace, 1/2 c. brown sugar and 1/2 c. water in sauce pan. cook and stir till thickened. Add 4 c. sliced peaches, 1 T. lemon juice, and 1 T. butter. cook till peaches are hot, about 5 minutes.
I just realized I forgot to add the lemon juice and butter to the last two batches. Oh well! I am putting them all in the freezer and giving four to my in-laws with the biscuit instructions written on the bag.
Fri Sep 17 2004 22:12 PST (Susanna Chadwick) Famous Peach Cobbler:
This is another recipe from the super-cool recipe collection Mom made all of us for Christmas last year.
For biscuit topper, sift together 1 c. sifted flour, 2 T sugar, 1 1/2 t. baking powder and 1/4 t. salt. cut in 1/4 cup butter till mixture resembles coarse crumbs. combine 1/4 c. milke and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten. Set aside. Prepare filling. Pour filling into baking dish. Immediately spoon on biscuit topper in 6 mounds. Bake at 400 for 20-25 minutes. Serve warm with cream or ice cream. Makes six servings.
Peach filling: Combine 1 1/2 T. cornstarch, 1/4 t, ground mace, 1/2 c. brown sugar and 1/2 c. water in sauce pan. cook and stir till thickened. Add 4 c. sliced peaches, 1 T. lemon juice, and 1 T. butter. cook till peaches are hot, about 5 minutes.
I just realized I forgot to add the lemon juice and butter to the last two batches. Oh well! I am putting them all in the freezer and giving four to my in-laws with the biscuit instructions written on the bag.
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