[Sca-cooks] Tonight's recipe, as modified

[Phlip]

Ene bichizh ogsen baina shuu...

> Sounds wonderful, Phlip, but what's "pear water?"
> --maire, adding this to her list of recipes for next week...
>

Was making my annual stash of Pear Mustard today also, so when I parboiled
the pears (still haven't found pear preserves anywhere around here) rather
than throwing out the water I boiled them in, I reduced it by half and used
it instead of plain tap water for the liquid component for the crockpot.

The original recipe calls for roasting in the oven so that the skin gets
crispy, but considering it's now 2 degrees, and 6 inches of snow on the
ground, we modified it a bit for a crockpot meal. Margali told me how much
water, since this is my first effort with a crock pot (hey, I've always used
stoves, or campfires, or something ;-) and I think I like it a bit better
this way, since the moisture softens the dried fruit more.

This is the recipe we used for T'day dinner- it's Persian, from "New Food of
Life by Najmieh Batmanglij. Very nice book- every recipe has been very good,
nice information, and beautiful illustrations, if anyone is interested in
mixed Ancient Persian and modern Iranian cookery.

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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