August 2nd, 2010 Lemon rosemary tofu over tabouleh-style roasted rose rice with white wine sauteed button mushrooms and shallots posted by kaylie in Dinner & Photos

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lemon rosemary tofu over tabouleh-style roasted rose rice with white wine sauteed button mushrooms and shallots

There’s no way I will give this recipe away just yet, but damn the tofu is to die for.

This entry was posted on Monday, August 2nd, 2010 at 8:24 pm and is filed under Dinner, Photos. You can leave a response, or trackback from your own site.


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9 Comments

  1. Marty Krutolow on August 4, 2010:

    Oh, uhm, like that’s fair.

    When should I set my alarm for because that looks fantastic.

  2. Deirdre on August 4, 2010:

    Aww come on, give us the recipe! :-D

  3. malloreigh on August 4, 2010:

    you guys, i wish she was just teasing, but she won’t even give ME the recipe, and we live together. eventually you may be able to eat it anyway though.

  4. Meike on August 5, 2010:

    Damn, I was hoping she’d change her mind in time for the weekend. *lol* I am counting on this blog for inspiration for my weekend cooking. ;) Any chance of sharing the tomato soup recipe? Or maybe I’ll just eat homemade basil-lemon-sorbet all weekend. =)

  5. malloreigh on August 5, 2010:

    basil lemon sorbet, that’s incredible! want to share that recipe with us? :)
    kaylie is incredibly busy today but i’ll see if i can get that recipe from her via text message to post for you.

  6. Meike on August 5, 2010:

    That’ be awesome if you could post that recipe.

    Sure, it’s easy and soo good :

    For about 10 servings (depending on how big you make those servings *lol*):
    -3 cups of fresh basil leaves torn, don’t stuff them in the cup, just pack them loosely (you can use more, if you want a stronger basil flavour)
    - 1 1/2 cups beet sugar (is that what you call it in English? My dictionary wasn’t helping with that word)
    - 1 1/2 cups water
    -1/2 cup lightly colored corn syrup
    -2 cups of fresh lemon or lime juice

    Combine first 4 ingredients in a saucepan.
    Bring to a boil; cook 3 minutes or until sugar dissolves.
    Remove from heat; chill.
    Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible.
    Discard basil.
    Combine sugar mixture and lemon juice.

    If you don’t have an ice-cream freezer (like me): Pour mixture into a freezer safe container, cover and freeze it. Use a fork to stir it ever now and then.

    If you own an ice-cream freezer: Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
    Spoon sorbet into a freezer-safe container; cover and freeze until firm.

  7. kaylie on August 5, 2010:

    Wow!!! Thank you Meike!!!

  8. kum on August 5, 2010:

    Great blog!

  9. Meike on August 6, 2010:

    You’re welcone. It’s nice to be able to give something back for all the recipes that I got from your blog so far. :)

    It’s also quite interesting if you use fresh rosemary instead of basil.

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