For a simple, quick weeknight meal enjoyed sitting outside this one was
outstanding.

Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
in the couscous were a nice addition. Garnished with plain yogurt and
fresh mint-
http://tinypic.com/view.php?pic=29dfq4o


I picked up a gallon of the deepest red berries, all wonderfully ripe
and sweet. The large heaping gallon tub of pre-picked berries cost $10
at a farm stand down the road but when I took the berries and left him
the bucket to use again he topped off my bag with some more berries-
http://tinypic.com/view.php?pic=2pr8p50

I used a bit of splenda on the cut berries. I then poured some
Jackson-Triggs Vidal Icewine (2003) I have had in the back of the fridge
over them and allowed them to macerate a bit. The results were so
refreshing, yet simple! I wasn't nuts about this ice wine at first as it
has a strong "honey" flavor which I'm not keen on....but this will be a
wonderful way to enjoy it and use it up!
http://tinypic.com/view.php?pic=2u7936r

On Mon, 23 Apr 2007 22:05:05 -0400, Goomba38 >
wrote:

I wasn't nuts about this ice wine at first as it
>has a strong "honey" flavor which I'm not keen on....but this will be a
>wonderful way to enjoy it and use it up!
>http://tinypic.com/view.php?pic=2u7936r

How would it work as a dessert wine, other than the way you used it
tonight? From your description, it sounds like it would be good with
apple or pear desserts. Or peaches.

I may be wrong on this, but from what I have read and can remember off
the top of my head, dessert wines are usually matched with desserts
that are slightly less sweet than the dessert wine itself. Maybe
someone here knows the answer to this.

Sounds good, no matter what.

Christine

Christine Dabney wrote:

> How would it work as a dessert wine, other than the way you used it
> tonight? From your description, it sounds like it would be good with
> apple or pear desserts. Or peaches

I loved ice wine in Germany as an after dinner drink alone. I sought out
a German icewein but the shop didn't carry any at that time. This one is
Canadian. It has such a pronounced "honey" flavor (to me) that I didn't
really care for it at first. The label suggests pairing it with "fresh
fruit, fois gras or liver pate"
..
>
> I may be wrong on this, but from what I have read and can remember off
> the top of my head, dessert wines are usually matched with desserts
> that are slightly less sweet than the dessert wine itself. Maybe
> someone here knows the answer to this.


I think the berries, while sweet, were less sweet than the wine. The
juices/wine left in the bottom of the bowl were incredible!!
This will be repeated as long as the berries hold out.

Christine Dabney wrote:
> I may be wrong on this, but from what I have read and can remember off
> the top of my head, dessert wines are usually matched with desserts
> that are slightly less sweet than the dessert wine itself. Maybe
> someone here knows the answer to this.
>
> Sounds good, no matter what.
>
> Christine

We recently had a wine that was similar to an ice wine. We had it with
vanilla ice cream at the recommendation of the wine seller. It was
fabulous like that. Bite of ice cream, sip of wine...

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

On Apr 23, 9:05 pm, Goomba38 > wrote:
> For a simple, quick weeknight meal enjoyed sitting outside this one was
> outstanding.
>
> Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
> in the couscous were a nice addition. Garnished with plain yogurt and
> fresh mint-http://tinypic.com/view.php?pic=29dfq4o


It sounds absolutely wonderful. I've not tried Moroccan cooking. . .
Sounds very adventurous.

Myrl
http://www.myrljeffcoat.com

Goomba38 wrote:

> I used a bit of splenda on the cut berries. I then poured some
> Jackson-Triggs Vidal Icewine (2003) I have had in the back of the fridge
> over them and allowed them to macerate a bit. The results were so
> refreshing, yet simple! I wasn't nuts about this ice wine at first as it
> has a strong "honey" flavor which I'm not keen on....but this will be a
> wonderful way to enjoy it and use it up!
> http://tinypic.com/view.php?pic=2u7936r

Ah! Strawberry season has just arrived here, and I have the perfect vessel
for that kind of libation! Thanks for the reminder; I just might have to
post a pic here myself soon. (Well, not REAL soon: I won't be making that
until May 6th or thereabouts, due to other demands on my time. But the seed
has been planted...)

Bob

In article >,
Goomba38 > wrote:

> Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
> in the couscous were a nice addition. Garnished with plain yogurt and
> fresh mint-
> http://tinypic.com/view.php?pic=29dfq4o

Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
guessing. OK, maybe the chickpeas, too? Did you make it up as you went
along or have a guide? Let's have some particulars here, Woman!

> I picked up a gallon of the deepest red berries,

I won't see locally grown strawberries here for another couple 7-8
weeks. Color me Envy Green.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:
> In article >,
> Goomba38 > wrote:
>
>> Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
>> in the couscous were a nice addition. Garnished with plain yogurt and
>> fresh mint-
>> http://tinypic.com/view.php?pic=29dfq4o
>
> Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
> guessing. OK, maybe the chickpeas, too? Did you make it up as you went
> along or have a guide? Let's have some particulars here, Woman!
>

The recipe called it Moroccan? LOL. I didn't make it up. I have had this
recipe for nigh on 10 years and enjoy pulling it out now and then.
Cheap, quick, vegetarian, lovely to look at and declicious!


>> I picked up a gallon of the deepest red berries,
>
> I won't see locally grown strawberries here for another couple 7-8
> weeks. Color me Envy Green.
>
I was a little surprised by the exceptional quality of these berries.
The farm is upcountry South Carolina and they've been selling for a week
or so here. Is $10/gallon steep for prepicked berries? I dunno? Not a
one of them were less than perfect and none I've tasted so far have been
too tart or underripe. The ice wine was just perfect with them and the
juices combined ended up tasting like the a delightful champagne punch
or something? I had paid about $25 for the ice wine and didn't really
like this one for sipping, so it gives me a nice way to enjoy it and use
it up.

Goomba38 wrote:
> I was a little surprised by the exceptional quality of these berries.
> The farm is upcountry South Carolina and they've been selling for a week
> or so here. Is $10/gallon steep for prepicked berries?


Strawberries have been in our New England supermarkets for $2.50/pound.
The container looks like that's about a pint. So that's the same
price. The added quality makes up for the fact that you have to buy in
bulk. I'd say you're getting the going price.


--Lia

"Melba's Jammin'" > wrote in message
...
> In article >,
> Goomba38 > wrote:
>> I picked up a gallon of the deepest red berries,
>
> I won't see locally grown strawberries here for another couple 7-8
> weeks. Color me Envy Green.

That is so sad ....................... NOT! <giggle>

TammyM

In article >,
"TammyM" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > Goomba38 > wrote:
> >> I picked up a gallon of the deepest red berries,
> >
> > I won't see locally grown strawberries here for another couple 7-8
> > weeks. Color me Envy Green.
>
> That is so sad ....................... NOT! <giggle>
>
> TammyM

Bitch! <giving as good as she gets>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Apr 24, 9:13 am, Melba's Jammin' >
wrote:
> In article >,
>
> Goomba38 > wrote:
> > Moroccan Vegetable Stew with Couscous. The cut up dried figs and almonds
> > in the couscous were a nice addition. Garnished with plain yogurt and
> > fresh mint-
> >http://tinypic.com/view.php?pic=29dfq4o
>
> Looks lovely. What is it that makes it Moroccan? Seasonings, I'm
> guessing. OK, maybe the chickpeas, too? Did you make it up as you went
> along or have a guide? Let's have some particulars here, Woman!
>


Ok, delurking to say...I asked my (Moroccan) husband about this
recipe. He said "I saw a recipe for Irish Stew with soy sauce,
teriyaki, ...." and I said, "What makes that Irish?" and he said,
"hahahha".

A more Moroccan version would have ginger, cilantro, no curry or
cardamon and no yogurt and mint garnish. This is not to say that the
dish is not good or tasty, but to call it Moroccan is a stretch.

-Tracy

> Ok, delurking to say...I asked my (Moroccan) husband about this
> recipe. He said "I saw a recipe for Irish Stew with soy sauce,
> teriyaki, ...." and I said, "What makes that Irish?" and he said,
> "hahahha".
>
> A more Moroccan version would have ginger, cilantro, no curry or
> cardamon and no yogurt and mint garnish. This is not to say that the
> dish is not good or tasty, but to call it Moroccan is a stretch.
>
It was given to me with the Moroccan nomenclature, and since I've
actually forgotten who gave it to me...I can rename it! Any suggestions?

Goomba38 wrote:
>
>> Ok, delurking to say...I asked my (Moroccan) husband about this
>> recipe. He said "I saw a recipe for Irish Stew with soy sauce,
>> teriyaki, ...." and I said, "What makes that Irish?" and he said,
>> "hahahha".
>>
>> A more Moroccan version would have ginger, cilantro, no curry or
>> cardamon and no yogurt and mint garnish. This is not to say that the
>> dish is not good or tasty, but to call it Moroccan is a stretch.
>>
> It was given to me with the Moroccan nomenclature, and since I've
> actually forgotten who gave it to me...I can rename it! Any suggestions?

Hmmm. Spicy Vegetable Stew with Almond Fig Couscous?

-Tracy

"Goomba38" > wrote in message
...

It all looks lovely. The couscous looks delicious.
I've got to wait until July for fresh strawberries! (Well English ones
anyway).
I'm so envious of you!

Sarah

Sarah wrote:
>
> "Goomba38" > wrote in message
> ...
>
> It all looks lovely. The couscous looks delicious.
> I've got to wait until July for fresh strawberries! (Well English ones
> anyway).
> I'm so envious of you!
>
> Sarah

I loved the figs and almonds in the couscous. I don't think I've ever
bothered adding them before when I've made this recipe? I have the rest
of the bag of dried mission figs to use. They taste just like a fig
newton sans the newton, lol!