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from epicurious

This sounds so cool!
FIVE-HERB ICE MILK
Gourmet, July 2005

Feel free to experiment with the combination of herbs in this refreshing dessert we were surprised to discover that even adding a sprig of something assertive like cilantro or oregano to the mix can be delicious. Serve it with the five-spice cones or topped with fresh berries.
serving size
Makes about 1 1/2 quarts.
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ingredients
For ice milk
4 2/3 cups whole milk
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 (3- to 4-inch) fresh lemon balm sprigs
2 (3- to 4-inch) fresh basil sprigs
2 (3- to 4-inch) fresh tarragon sprigs
2 (3- to 4-inch) fresh mint sprigs
2 (3- to 4-inch) fresh lavender sprigs
4 large egg yolks
Special equipment: a candy or instant-read thermometer; an ice cream maker
preparation
Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.
Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.
Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).
Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.
Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.
Cooks' note:
Ice milk keeps 3 days.
Gourmet, July 2005


FISH WITH CURRIED CUCUMBER TOMATO WATER AND TOMATO HERB SALAD
For cucumber tomato water
1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)
1 (1/4-lb) tomato, chopped (3/4 cup)
1/4 teaspoon curry powder (preferably Madras)
1/4 teaspoon salt
For tomato herb salad
1 lemon
1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
1/4 cup loosely packed fresh parsley leaves
2 tablespoons thinly sliced fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh chives
1 teaspoon finely chopped fresh lemon balm (optional)
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon sugar (to taste)
1/4 teaspoon salt
For fish
6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
1 tablespoon extra-virgin olive oil
preparation
Make cucumber tomato water:
Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
Make tomato herb salad:
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
Bake fish:
Put oven rack in middle position and preheat oven to 500°F.
Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
Serve tomato herb salad on top of fish.
Gourmet, July 2005

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From food.com

Lemon Verbena Cheesecake

With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a delicate slice of cheesecake makes for a balanced finish to a special meal.
Crust:
20 reduced-fat vanilla wafers
1 tablespoon canola oil
Filling:
16 ounces (1-percent) cottage cheese (about 2 cups)
8 ounces reduced-fat cream cheese (Neufchatel), cut into pieces
1 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
Pinch salt
3 large eggs, lightly beaten
2 tablespoons finely chopped fresh lemon verbena or lemon balm

Topping:
2 quarts fresh strawberries
2 tablespoons sugar
Lemon verbena or lemon balm sprigs, for garnish

Preheat oven to 325 degrees F.
Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.

To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)

To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.

Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.

To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.

To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.

Nutrition Information
Calories 177 Fat 6g
Saturated Fat 3g Carbohydrates 25g
Fiber 2g Protein 7g
Cholesterol 54mg Sodium 212mg

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Thai-Style Tomato and Shrimp Salad
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Salads for Supper


If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores). Lemongrass stalks are available at Asian markets and some supermarkets.
1 pound large shrimp in shell (21 to 25 per pound), peeled
2 limes
3 small fresh lemongrass stalks, 1 or 2 outer leaves discarded
2 tablespoons fresh lime juice
1/4 cup finely chopped red bell pepper
3 scallions, sliced crosswise 1/4-inch thick
2 (3-inch) fresh green chiles such as Thai or serrano, minced (including seeds)
3 to 4 teaspoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 pounds beefsteak tomatoes, cut into 1-inch wedges
3/4 pounds cucumbers, peeled and cut into 1-inch pieces
1/2 cup loosely packed fresh Thai anise basil leaves
1/2 cup loosely packed fresh Thai lemon basil leaves
1/2 cup loosely packed fresh cilantro leaves
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.

Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.