My recipes - Keyingredient

By BobD

Bring water, sugar, light corn syrup, and grated ginger to boil in medium saucepan, stirring until sugar dissolves

6 SERVINGS
If freezing overnight, thaw briefly in the microwave, stopping to stir, or let the frozen yogurt stand at room temperature for 15 minutes before serving.
3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel

0/5 (0 Votes)

By BobD

Combine 3 cups water, sugar, ginger, and lemon peel in large skillet

3 cups water
1 1/2 cups sugar
1 1-inch piece fresh ginger (about 1/2 ounce), peeled, very thinly sliced
2 1 1/2-inch-long strips lemon peel (yellow part only, removed with vegetable peeler)
2 1/4 pounds ripe pears, peeled, halved, cored (quartered if large)
Pinch of salt
2 tablespoons pear eau-de-vie (such as poire Williams) or pear liqueur (such as Mathilde Poires)
Spiced Brown Butter and Walnut Tuile Cups
Fresh raspberries (for garnish)
Special equipment Ice cream maker

0/5 (0 Votes)

By BobD

1. Place the bread in a bowl, and cover with cold water

This silky, salmon-colored puree is called salmorejo in Cordoba, Spain, where it originated.
to the soup is garnished with Ibco or Serrano ham and diced hard-boiled eggs, but I like to garnish mine with diced green pepper or, for some spice, diced poblano pepper.
2 2 2 pounds ripe red tomatoes, peeled
4 4 2 1/2 stale French baguette, crusts removed and diced or torn into pieces (about 2 1/2 cups diced or torn up bread)
2 2 2 garlic cloves, halved, green shoots removed, coarsely chopped
3 3 to tablespoons extra virgin olive oil (more to taste), plus additional for drizzling
1 1/2 to 2 1 1/2 to 2 2 tablespoons sherry vinegar (to taste)
to to taste
For garnish: diced green pepper or, for a spicy twist, diced poblano pepper

0/5 (0 Votes)

By BobD

Place 6 cups water, mint sprigs, slices of 1 lime, tea, lemon balm and peach with pit, if using, in a large bowl or...

10 sprigs mint, rinsed, patted dry and lightly crushed, plus more for garnish
2 limes
3 to 4 tablespoons loose-leaf green oolong tea, preferably scented with osmanthus
3 to 4 sprigs fresh lemon balm, optional
1 peach, sliced, with pit (optional; use with unscented tea)
Sugar to taste.

0/5 (0 Votes)

By BobD

1. Heat the olive oil over medium heat in a large, heavy soup pot or casserole and add the onion and leeks

2 tablespoons olive oil
1 medium or large onion, cut in half then thinly sliced across the grain
2 large leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed well
3 large garlic cloves (more to taste), minced or sliced
1 pound ripe tomatoes, peeled, seeded and chopped or 1 (14-ounce) can, with liquid
6 cups water or chicken stock
Salt
A bouquet garni made with 1 cleaned leek green, a bay leaf, a thin slice of orange zest and a couple of sprigs each of parsley and thyme, tied together
1 pound waxy potatoes or Yukon golds, scrubbed and sliced
A generous pinch of saffron threads
Freshly ground pepper to taste
Pinch of cayenne (optional)
4 large eggs
2 tablespoons chopped fresh parsley
Optional: 4 to 8 thin slices baguette or country bread, toasted and rubbed with a cut clove of garlic

0/5 (0 Votes)

By BobD

Bring the water to a boil in a medium-size saucepan

3 cups water
3/4 cup medium pearl barley
1 3/4 cups chicken broth
2 large shallots, peeled and minced
8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
4 large portobello mushrooms
1 tablespoon chopped Italian parsley