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Raspberry Sorbet

Wed Sep 23, 2009

Raspberry sorbet using invert sugar
Raspberry sorbet using invert sugar

The last time I was at Pizzeria Mozza I sat at the bar, stuffed full of tricolore salad and pizza, unable to stop eating the mango and passion fruit sorbets in front of me. I’ve had Dahlia’s gelatos and sorbets hundreds of times, I even watched them being made when the machine first arrived, but this time I was mesmerized. As I lifted the spoon to my mouth time after time I just kept wondering, how in the world did she get them so creamy?

When I had the good fortune of running into Dahlia at a party just a couple weeks later I asked. The answer, apparently, is simple: invert sugar.

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Recipe Difficulty: Easy
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Chocolate Chile Mint Ice Cream

Wed Sep 2, 2009

Chocolate Chile Mint Ice Cream

Chocolate Chile Mint Ice Cream

Excuse my dusty cliché, but man does time fly. It’s been more than a month since I’ve written anything here, a month of living by the beach, trying to remember where I put things in my urgency to just get unpacked already, and now it seems that summer is waning with the moon. I’m sorry for my absence; not writing here feels like not talking to your best friend for too long.

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Recipe Difficulty: Easy
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Blueberry Lemon Verbena Ice Cream

Tue Jun 23, 2009

Blueberry Lemon Verbena Ice Cream

“Nothin’ but blue skies for now on…”

Anyone who tells you Seasonal Affective Disorder is a load of crap should be subjected to a Pacific Northwest winter. Eugene, Oregon, where I went to graduate school, layered days upon days of glary, gossamer grey light. It’s not that it rained that much there. Don’t get me wrong, it rained. But the greyness was what was most oppressive, climate-coated  emotional shackles. I prefer the monotony of 300 days of sunshine. Blue skies, blue skies with puffy white clouds, blue skies and wind-whipped icicle cold air, as long as there’s sunshine, I’m happy.

Which is to say, that my least favorite month living in Southern California is June. The hazy, foggy mornings that fall under the umbrella of June Gloom are such a downer. I find it hard to wake up, hard to concentrate, hard to do anything but laze around and watch baseball. And since May Grey seems to precede June Gloom with more frequency than it used to, by half way through June I’m cranky as all get out. And by the behavior of my fellow Angelenos, I’d say it’s getting to them too.

Fortunately, I’ve learned that the shortest route to an attitude adjustment has to be ice cream. Continue reading

Recipe Difficulty: Easy
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Strawberry Rhubarb Clafoutis

Tue May 26, 2009

Strawberry-Rhubarb Clafoutis catches some rays at breakfast

Sometimes I get a little over-zealous at the farmers’ market, especially in the late-Spring. I stock up on gorgeous gem-colored cherries, tangy-sweet blueberries, pints of radiant red strawberries, baby beets and rainbow chard, forgetting I made dinner plans or agreed to go to a wine tasting later in the week. As I’m unloading my bags and stuffing my crisper until it’s spilling out the seams like Jack Sprat, I realize I’ve bought way more than I’ll have time to eat without a little strategizing. (And sadly there are weeks I don’t realize this until I the strawberries begin looking like a fifth grade science experiment.)

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Recipe Difficulty: Easy
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@ the Farmers Market: Strawberry Sorbets

Tue Apr 21, 2009

Strawberries from Harry’s Berries@ the Hollywood Farmers’ Market

Sometimes I think I want to just throw in the towel. Writing is hard work, and some days the last thing I want to do, after a full day writing and editing for work, is to sit in front of the computer while the last hours of sunshine and warmth recede into purplish sunsets. To me a bad day writing is like a bad day cooking—you’ve still got something you created in front of you, but do you really want to eat it?
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Recipe Difficulty: Easy
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Farewell Winter: Murcott Olive Oil Ice Cream

Tue Apr 7, 2009

Murcotts at Burkart Farms, Hollywood Farmers’ Market, Murcott Olive Oil Ice Cream

The pile of Murcotts at Burkhart’s farmers’ market stand shrank a little this week, the stack looking more like a pile of bright orange tennis balls left behind on the playground than winter’s citrus bounty. Okay, maybe I’m exaggerating, you can see the stand above, and the selection is far from paltry. But I’m waxing a little poetic this morning about winter’s waning. There are probably only a few more weeks left in Murcott season, and I’m a little melancholy. I almost packed up my sweaters in defiance of Mother Nature, hoping the razzing would prolong the season just a couple more weeks. But it looks like our wedding is going to be next spring, instead of the fall, and I couldn’t afford to piss her off. I may want more Murcotts now, but next April I want warm days and mild evenings and mountains of springtime produce to help execute the dinner menu that’s slowly evolving in my head.
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Recipe Difficulty: Easy
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Leftovers: Duck, Murcott and Arugula Salad

Thu Apr 2, 2009

Duck, Murcott and Arugula Salad

I hate dry meat. Most of the time reheated chicken, pork chops and even steak make we want to gag; it’s like chewing on wet cottonballs. So when it comes to leftovers, I prefer to eat things cold. Sometimes I may take this too far (fried rice?), but other times it yields something as delicious as the original dish. On Tuesday, I posted a recipe for Duck with Murcott Tangerines and Beluga Lentils. Since it’s just Neal and I, a dish like this (which serves four) yields a couple of days of leftovers, I decided to cut the duck into bite-sized pieces, toss it all in a bowl, including the lentils, with some baby arugula, fresh Murcott segments, a drizzle of olive oil and the leftover balsamic reduction. It was so good the first time I had it, I packed the leftover leftovers to bring up to San Luis Obispo for a pincic lunch!

Recipe Difficulty: Easy
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Pulled Pork Sugo, Winter Greens & Chestnut Polenta Cakes

Fri Mar 20, 2009

Pulled Pork Sugo with Chestnut Polenta

Let me start first by saying, no, we haven’t set a date yet. Neal and I might be getting married this fall, or we might be getting married next spring. Or maybe we’ll get married fall 2010—though I think I might lose my mind if I’m in planning stages for another year-plus. We figured we’d pick a date once we found a venue we liked. But that’s just it, trying to find a venue has been like Amazing Race meets Survivor. I’ve gotten lost behind the Orange curtain, hit by a cyclist who ran a red light, seen a wedding venue come menagerie and driven all around Sonoma County with Slingblade barking at me from my father’s GPS, “Bear left, cow right.” All this running around is exhausting. And when I get home from a weekend’s worth of talking about tables and chairs and luxury Porta Potties, cranky for having missed my Sunday morning at the farmers’ market, the last thing I want to do is spend a lot of time cooking.

Which brings me to reason number 2,356 that I love my Le Creuset Dutch Oven: No-fuss cooking. Continue reading

Recipe Difficulty: Easy
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J&J Grassfed Beef

Thu Mar 12, 2009

J&J Grassfed Beef Tacos

Sometimes money is just not enough. For one of their final projects at Cal Poly San Louis Obispo, Jay Shipman and his business partner, Jack Rice, drew up the plans for a sustainable beef business and wrote a grant to get the project funded. They thought it made financial sense, that it was something that would fill a market niche, and the grant organization, SARS, agreed. But life took hold, and the two graduates never put their plan into play. It wasn’t until a few years later, when Jay’s young wife was suffering from the debilitating effects of rheumatoid arthritis, that the plan took flight. By then it was personal.
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Recipe Difficulty: Easy
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Fat Tuesday Beignets

Mon Feb 23, 2009


Beignets for Fat Tuesday

People who know me know this: I have very few secrets. Maybe I read too much Dr. Seuss as a kid, or maybe I was interested in psychology too early, but I offer up information about myself like a flower does pollen. So when I recently let it slip that I have an obsession with donuts, I think my fiancé Neal was a little surprised.

I wasn’t allowed to eat many sweets growing up, and there were rarely any in our house. My mom occasionally bought coffee cake or, my favorite, boxes of Entenmann’s Donuts. I loved the mildly spicy powdered cinnamon ones best. They were cakey and just a little sweet, and they would almost dissolve into a glass of milk. When the cinnamon ones were all gone, I would furtively sneak the plain cake ones, thinking no one would notice.

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Recipe Difficulty: Easy
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