Yellow Food

I tried to think of some uniting theme for this post, and yellow is what I came up with. I got requests on my last main blog post, Julia Child-ing, for the recipes for the Lemon-Ginger Ice Cream and for Julia's omelettes.

The "Low-Fat Lemon-Ginger Ice Cream" is super easy. You just need an ice cream maker.


Ingredients:

3/4 cup lightly packed light brown sugar
2 large cartons (16 oz) nonfat sour cream
1 carton (8 oz) nonfat or low-fat lemon yogurt
3 T. light corn syrup (I used honey)
1/8 tsp. salt
2 tsp. vanilla
Finely grated zest of 1 1/2 lemons
3 T. minced candied ginger

Directions:

Push the brown sugar through a large-mesh strainer to remove lumps (I didn't have one, so I skipped this step, and it was fine). Place the brown sugar, sour cream, yogurt, corn syrup, salt, vanilla, zest, and ginger in a blender or food processor and process for several seconds to blend well. Chill the mixture for 10 minutes in the freezer compartment of the refrigerator (I didn't have one of these either, so I skipped this step, and it was fine). Freeze in an ice cream maker according to manufacturer's directions.


Omelette a la Julia Child


For Julia Child's omelettes (I found someone else's pretty picture since I didn't like mine), I refer you to the master herself. It's very simple, it just takes a little practice to do the shaking and flipping of the pan. She recommends practicing with a pan full of dry beans and trying to get them to flip over on themselves. The main differences between this method and my family's traditional method are heat (high instead of med/low) and time (30-50 seconds instead of a couple of minutes). We had to deal with underdone egg the first couple times we tried, but the light, fluffy omelette that results from getting it right is worth the practice.