Swampy Sunday Six

Karen, I make it as a cold potato salad even though

Loupy's version is to make it "hot". Love that it has corn in it. Not sure whatever happened to Loupy. Does anyone else know?

 
Heather, I knew a woman who used to use chicken fat ("Schmaltz"?) in all

of her baked goods. Not so strange, I guess, because she said it was a Polish tradition.

 
One of my favorite ways to make fresh tomato sauce...

.... you can see a whole post about it here

http://bewitchingkitchen.com/2010/09/03/grating-tomatoes-and-loving-it/


Last time I used very large and medium size tomatoes - I know it sounds strange, but you cut it in half and grate - the skin of the tomato will not grate, it will just kind of open up and lay flat, protecting your hand.. well, almost protecting it, you need to be careful.

the texture is superb!

http://bewitchingkitchen.com/2010/09/03/grating-tomatoes-and-loving-it/

 
Here it is Ang: REC: Lemon Verbena Ice Cream

This is from The Herbfarm Cookbook. I did two very slight changes. First when you add the sugar herb mixture to the milk that has the ginger in it already, I just put it all in the fridge overnight and strained it the next morning when I was adding the sour cream. At the very end of the churning process I added a couple of tablespoons of Limoncello to help the ice cream from getting so rock hard in the freezer-that is if you don't eat it all at once! Enjoy smileys/smile.gif

http://cooking-spree.com/2011/10/07/lemon-verbena-ice-cream/

 
thanks. this could be a good base for other lower fat ice creams

minus the lemon and verbena and adding vanilla and strawberry or other fruits etc. we have some ripe figs to use up. wonder what a fig walnut ice cream would be like?

 
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