This page is under construction. I want to add some of my favorite recipes--tuck them away back here, like my reading page.
**A recipe I made for my book club that I absolutely love is from Lynne Rosetto Kasper's The Splendid Table on MPR: Green Beans with lemon, garlic, and Parmigiano Gremolata.
It's one of those vegetable dishes that can be served at room temperature. I always have trouble with getting a meal on the table with everything steaming hot that is supposed to be steaming hot. This one was perfect! I served it with Green Chile Cheeseburgers from the grill. And Carole's Lemon Ice Cream for dessert.
Carole's Lemon Ice Cream
2 cups water
1 cup corn syrup
1/2 cup sugar
2/3 cup lemon juice
Bring above ingredients (except lemon juice) to a boil, then simmer for 5 minutes. Cool for 30 minutes.
Stir in lemon juice. Pour in 9" square pan. Cover with plastic wrap. Freeze 3 to 4 hours.
Put in blender, then put back in 9" pan again and freeze another 3 hours.
This is amazing.
It's one of those vegetable dishes that can be served at room temperature. I always have trouble with getting a meal on the table with everything steaming hot that is supposed to be steaming hot. This one was perfect! I served it with Green Chile Cheeseburgers from the grill. And Carole's Lemon Ice Cream for dessert.
Carole's Lemon Ice Cream
2 cups water
1 cup corn syrup
1/2 cup sugar
2/3 cup lemon juice
Bring above ingredients (except lemon juice) to a boil, then simmer for 5 minutes. Cool for 30 minutes.
Stir in lemon juice. Pour in 9" square pan. Cover with plastic wrap. Freeze 3 to 4 hours.
Put in blender, then put back in 9" pan again and freeze another 3 hours.
This is amazing.
