lemon basil sorbet

3/4 cup water
about 1 cup sugar, or less for more tart
grated zest of 2 lemons
1 3/4 cups freshly squeezed lemon juice
basil - finely chopped 10 leaves
lemon shells optional
egg white beaten

Boil water, sugar, and lemon zest in a pan, stirring until the sugar has dissolved - about 5 min. Cool, chill, then add the lemon juice. Churn and freeze (if you have a ice cream maker).
You can make without an ice cream machine - pour mixture into flat freezer tray, allow to partly freeze, then beat to break up the ice crystals. The more you break it up the smoother it will be. When partially frozen mix in egg white thoroughly.
Zest Note: When peeling the zest, make sure no white pith is included, it will make the sorbet bitter.
Lemon Shells: Traditional way of serving, these are made by slicing a "lid" off the top of each lemon and removing insides, then freeze shells then pack them with sorbet and refreeze.

Roasted Chili Paste

1/2 cup small dried red chilies such as chiles de Arbol
or chiles japones (about 32), stemmed, halved crosswise
and loosely packed, about 1/2 ounce
A generous 1/2 cup unpeeled shallots, cut lengthwise
into chunks, about 3 ounces
1/4 cup unpeeled garlic cloves (8 to 10 large cloves), about 1-1/2 ounces
1/2 cup vegetable oil
3 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon salt
*3 tablespoons Tamarind Liquid: optional

In a wok or a small, heavy skillet, dry-fry the chilies over medium-low heat until they darken and become fragrant and brittle, 3 to 5 minutes. Shake the pan and stir frequently as they roast. Remove from the heat and transfer to a plate to cool.

Increase the heat to medium and dry-fry the shallots and garlic, turning them occasionally, until they are softened, wilted, and blistered, about 8 minutes. Remove from the heat and transfer to the plate to cool.

Stem the chilies and shake out and discard most of the seeds. Crumble the chilies into small pieces. Trim the shallots and garlic, discarding the peel and root ends, and chop coarsely. Combine the chilies, shallots, and garlic in a mini processor or blender and pulse to a coarse paste, stopping to scrape down the sides as needed. Add 1/4 cup of the vegetable oil and grind to a fairly smooth paste. Transfer to a small bowl and set aside.

Pour the remaining 1/4 cup oil into the wok or a skillet. Place over medium heat until a bit of the paste added to the pan sizzles at once, about 1 minute. Add the ground chili paste and cook, stirring occasionally, until the paste gradually darkens and releases a rich fragrance, about 5 minutes. Remove from the heat and set aside to cool to room temperature.

Combine the sugar, tamarind, soy sauce, and salt in a small bowl and stir well. Add this mixture to the cooled chili paste and stir to combine. The paste will be quite oily, and must be well stirred before each use. Transfer to a jar, cap tightly, and refrigerate for up to 1 month. Use at room temperature in recipes or as a condiment.

Makes about 1-1/4 cups.

(can make tamarind liquid by combining tamarind paste and water)

Pie crust -- no rolling, no weights?!

I just found this, but haven't tried baking it. I want to put it up for others to experiment, since it sounds too good to be true but FANTASTIC if it works like the article and comments say.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/08/23/FDJS1990BM.DTL&type=food

eleni's pumpkin soup

* 1 tablespoon margarine/butter
* 1 onion, diced
* 1 16 oz can of pumpkin puree
* 1 1/3 cups vegetable broth
* 3 cups soy milk
* 1/2 tsp nutmeg and a pinch of cloves and cinnamon (just a pinch)
* 1/2 tsp brown sugar
* salt and pepper to taste

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Makes 4 servings of vegetarian pumpkin soup.
Tastes delicious with whole wheat bread...

lady grey's garden tea

1 part Earl Grey
1 part blossoms of jasmine
1 part rose petals/hips
1 part lavender

Brew and enjoy...

flor de té

1 part Rose petals
1 part calendula
1 part jasmine
2 part lemon balm
1/4 part lavender
*optional...can add green or black tea

Steep in a pot or cup...enjoy

Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future. ~Thich Nat Hahn

fix it all pumpkin spice cake

Pumpkin Spice Cake:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1 to 1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans.

Cake: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.

Assemble:

Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.


*when confused about life bake this cake...it will make it all at least 60% better!