Decided to make lemon sherbet for dessert:
When I moved to my first house in Westchester, I invited one of my co-workers over for dinner. He brought his wife and son. Jeremy must have been no more than four years old. I had an ice cream freezer that I used only too rarely, so I decided to make lemon sherbet for dessert. Everyone had their sherbet and seemed to like it. As I was returning to the kitchen, young Jeremy intercepted me and asked if he could have more dessert. I guess he enjoyed it, or else that was the only food I made that he liked. You can adapt the following recipe to lemon or orange, depending on your tastes.
lime sherbet serves 6:
1 ½ cups sugar 1 tsp grated lime rind
2 cups water 4 oz heavy cream, whipped
14 oz lime juice
In a small saucepan over low heat dissolve the sugar in the water, stirring as necessary. Cool the syrup. Stir in the lime juice and the rind and refrigerate for 2 hours. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions until it is thick but not frozen. Blend in the whipped cream, transfer to a bowl, cover, and freeze until the sherbet is firm. Serve. I never thro away stocks, sauces, or gravies. They can be used in a variety of recipes. I recall an occasion when I had some sauce left over from a chicken dish. I added it to a macaroni and ground beef casserole and the addition only improved the flavor. This may have been what prompted the following recipe.
Nepal spaghetti serves 4:
2 cloves garlic, minced 28-oz tomato puree
1 large onion, chopped 3 tbsp curry powder
1 green pepper, chopped ½ tsp sugar
2 tbsp olive oil 1 lb thin spaghetti
1 lb ground turkey
Sauté the garlic, onion, and green pepper in oil over moderate heat in a large Dutch oven. Add turkey and brown. Add puree, curry powder, and sugar and simmer for 45 minutes. Meanwhile cook spaghetti according to directions on the package. Drain spaghetti and serve the sauce over it. You can buy curry powder or make your own. I prefer to make my own and just about any spice can be used. In addition to the spices in the recipe that follows, you could add chili powder, paprika, fennel seed, anise seed, ginger, and saffron, in any combination.
Curry powder makes about 3 tablespoons:
2 tsp ground cumin ¼ tsp ground allspice
2 tsp turmeric 1 tsp ground cinnamon
¼ tsp cayenne pepper ¼ tsp ground nutmeg
½ tsp ground cloves 2 tsp ground coriander
1 tsp fresh ground pepper
In a small bowl, mix all the spices thoroughly. Transfer to a small jar and store in a cool place.
