[Sca-cooks] soooooo...

[Ana Valdés]

Cous cous is dead easy, it's precooked, it means you must only cook water,
pour it over the pot and let it swollen. You can add some butter or oil to
it to make it more easy.
Ana

On Sat, Feb 4, 2012 at 5:59 AM, Ian Kusz <sprucebranch at gmail.com> wrote:

> Well, either vegetarian or or not.  I do have, on hand, 44 ounces of goat
> cheese, a large container of greek yogurt, and 2 or 3 packages of cream
> cheese.  It should be something either that can be kept warm in a crock
> pot, or can be served cold or room temp.
>
> Something that requires minimal additional purchases.  I don't know how to
> make couscous....is it easy?
>
> As for rice, well, I'm afraid to provide a starch; 2 years ago, everybody
> brought bread, and that was a disaster.  Unless it's something more than
> just rice.
>
> I do have a small box of couscous on hand.
>
> On Thu, Feb 2, 2012 at 3:18 PM, <wheezul at canby.com> wrote:
>
> > Speaking of milk rice...
> >
> > My go to recipe comes from page 16 of Anna Wecker's cookbook - "Ein ander
> > gut Essen von Reiß".  The instructions call for boiling the rice in water
> > and drying it (but it doesn't say until soft), and then transferring it
> to
> > boiling milk to cook under cover.  I think the intent of the recipe is
> > that the rice is quite soft.  When it's cooked, then a little salt is
> > added and variable things can be added either singly or in combination.
> > Those include sugar, rosewater, well beaten eggs, crushed almonds, some
> > boiled milk, as you desire, or all together if wanted.  You can leave it
> > like it is or let it cool and further make gebachens.  Another similar
> > recipe a bit earlier calls for just egg yolks and cream or almond milk
> > with rosewater and sugar.  It's put into a crust, sprinkled with sugar
> and
> > baked until lightly brown (maybe caramelizing the sugar) and then strewn
> > with raisins, or cut up figs. - You know, I haven't made that but it
> > sounds really good!
> >
> > Anna's recipe have a bit of wiggle room in them so I like to add the
> > raisins to the first recipe.  One recipe calls for trisanet, which
> Rumpolt
> > describes and cinnamon and sugar, so I think it was acceptable to the
> > palate to also use these spices with milk based rice recipes.   This dish
> > has been really popular at potlucks as most people know what it is.
> >
> > Katherine
> >
> > > Since it appears that beans as a cheap option are out (unless I can
> get a
> > > ride to Yoke's), anyone have any ideas of something authentic, popular,
> > > filling and cheap to bring to a Medieval feast?  I"m trying to avoid
> the
> > > standard "bachelor" options, and bring something nice.
> > > --
> > > Ian of Oertha
> > > _______________________________________________
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> > >
> >
> >
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> >
>
>
>
> --
> Ian of Oertha
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