Monday, June 6, 2011

Sorbet Fever! (pics forthcoming)

I have been on a wild sorbet kick recently.  It took me a while to get the technique down but i managed to put one together.  Basically a sorbet is flavoring and simple syrup.  The sugar in the syrup is key to the texture.

First things first is the syrup.  You can make the basic syrup with equal parts sugar and water.  You simmer the sugar and water until the sugar is all dissolved.    The amount of syrup depends on the sweetness of the fruit, and how much pulp you will be using in the sorbet.  One can also flavor the syrup with mint or ginger.  I also like to make the syrup with wine from time to time, white wine with light fruits and red berries, and red wine with purple dark berries.

Today I made mango, cantaloupe, ginger sorbet.

2/3 cup sugar
2/3 cup water
1 oz tequila
 4 tbsp fresh ginger
4 mangoes
3/4's a cantaloupe

Grate 4 tbsp fresh ginger.  Mix water, sugar, ginger, and bring to a boil on a stove top, reduce to a simmer and stir until the sugar is dissolved.

Puree 3 mangoes and 3/4 of a cantaloupe,  add simple syrup and a splash of tequila.

Chill in fridge until under 40 F.

Place mix in a ice cream maker until stiff, then place in the freezer for at least 3 hours.  Alternatively place it in the freezer and make sure to stir it every 45 min or so.

Other ideas blueberry cabernet. Strawberry, cherry, chardonnay.

[[UPDATED]]  I have another sorbet chilling in the fridge.  I made a simple syrup with thyme and oregano.  Then I roasted peaches (and a single pear for a bit more bulk).  I skinned the peaches and pears.  Then I pureed it in a food processor with ground black pepper, pink peppercorns, a dash of salt, a teaspoon of extra virgin olive oil, and the juice of 2 lemons and 2 limes.

Sunday, March 6, 2011

A Primitive Dinner

I went over to a friend’s house to dinner tonight.  Steve has been interested in the paleo diet in recent and we put the menu together with that in mind.   He had just went food shopping at Corrado's and Whole Foods,
had some nice looking produce and a couple of interesting ingredients, namely fresh turmeric, and macadamia nut oil.  The menu ended up being spiced and broiled lamb belly ribs, Lentils with fresh turmeric and leeks, red chard with leeks and andouille sausage, and spicy israeli salad.  I removed the sausage from its casing and chopped it finely, then browned the sausage until it was mostly brown bits.  Then I deglaze the pan with beer, but you could easily use wine.  Don't forget to scrape up the brown bits after deglazing; they are a powerhouse of flavor.  Under Steve’s bad influence i put a splash of lamb fat in both the lentils and chard, about a tbsp. each, this was completely optional and slightly overkill but very delicious.

Dinner was delicious, the ribs were fatty and tender and flavorful.  The lentils were honestly amongst the tastiest I have ever had, the turmeric adding a subtle but amazing flavor, that is difficult to describe, similar to the dried spice, but less intense with a some  vegetable flavor.  As for the chard, well I tend to love dark leafies and this was no exception, bright and flavorful, any trace of bitterness removed by the squirt of lemon juice.  The israeli salad came out nicely as well, the bright acidic flavor helping to cut through the richness of the rest of the meal.

Recipe after the break.

Wednesday, March 2, 2011

Been gone for a while, yea I know disappointing, but I return with a recipe!

It has been some time since I have been here.  I made two posts on this blag, and I think they were pretty entertaining and engaging, but then i stopped, and lo and behold it's a year later.  Well tonight I will end this.

I would like to share with you two recipes,  my Miso Mirin Pot Roast, and a great way to use the leftovers, Pot Roast Hash. Sorry for my lack of photography, I hope this thread is not useless, even for its lack of pics.  Next time I promise.   Recipes after the jump.