Summer Strawberry Sorbet

"Like strawberry wine, 17, hot July moon..."

"Strawberry fields forever..."

Okay, I`m done.

Wait, one more...

"They were talking in the strawberry swing..."

I`m done.  

In honor of this tasty summer fruit, I made sorbet!  This refreshing dessert should be enjoyed in a small amount, due to its high sugar content.  However, a small amount is just enough to satisfy your sweet tooth and strawberry flavor craving!

 

Summer Strawberry sorbet

1/4 cup corn syrup (the clear kind)

2 lbs fresh strawberries- rinsed and stems removed 

1/4 cup lemon juice

1 cup sugar

1 cup water 

Begin by blending strawberries in a food processor until pureed.  If you are sensitive to seeds (in such cases as diverticulitis), push strawberry puree through a fine mesh sieve to remove the seeds.  Otherwise, continue by combining puree with corn syrup and lemon juice.  Set aside.

Meanwhile, bring sugar and water to a boil.  Reduce to simmer and cook for 5 minutes to create a simple syrup.  After 5 minutes, remove from heat and let cool completely.

Once simple syrup has cooled, combine with strawberry puree mixture.  Set bowl in the fridge and stir every 15 minutes for 1 hour.

Then, put sorbet mixture into ice cream churner and "churn" according to manufacturer instructions for 2 hours.

Eat immediately or, if possible, save some for later by freezing it!

 

The Simpler Approach to Food

Something was recently brought to attention that I had never really given much thought to before...simplicity.

The word "simple" can be associated with many different ideas: simple-minded (as in "ignorant"), simple kind of man (as in the Lynyrd Skynyrd song), simple (as in a minor level of difficulty).

I am a right-brained thinker, drawn to creativity and all things non-conventional.  This carries over into my cooking and food choices.  There is nothing more boring to me than basic mashed potatoes, buttered corn, and pot roast.  My critical mind perceives these dishes as lacking in thought and preparation!

My significant other has given me a new outlook on food and cooking.  He is from Sardinia and, as you might have guessed, grew up on pasta and wine.  We take turns cooking each other dinner...mine always being something new and complicated or odd and his always being the exact opposite: simple.  His theory (more or less) is "the fewer ingredients, the better."  He cooks pasta to perfection, "al dente".  Then, completes it with a simple sauce of sauteed onions, garlic, fresh cherry tomatoes, tuna, olive oil, salt and pepper.  That`s all!  And...it is probably the best pasta that I have ever had.  My version of that would have consisted of a whole list of ingredients found from a Food and Wine Magazine, plus a few ideas of my own "thrown-in".  

Furthermore, when we go to a restaurant, my Sardinian avoids the ahi tuna-coated-in-toasted-sesame-seeds with some fancy sauce blah blah blah....whereas for me, that`s the first thing I would go for!  He says "you should be able to taste the fish", which is true for any quality ingredient.  Is not the point of a protein-centered dish to highlight the quality and taste of the protein itself?  If it is a quality piece of fish (or whatever ingredient you want to propose), it should be cooked in such a way that you talk about the fish...not the super spicy-cha cha-herby sauce that was poured over it.

Though I don`t agree 100% with him, this discovery definitely got me thinking...maybe simplicity is not so bad afterall!  Simple does not always have mean uncreative.  Simple, when combined with technique and/or quality (such as proper cooking technique and quality ingredients) can result in a satisfying combination. 

Simple combinations i would now recommend (after this enlightening experience)...

• Whole wheat penne, canned tuna (drained), fresh italian parsley (chopped), EVOO (buy the good stuff from Italy or Greece), salt, pepper.
• Stone fruits (pears, peaches, plums), quartered and tossed with a sprinkle of sugar, then baked until fork-tender.
• Asparagus, lemon juice, salt, and pepper- grilled or baked until stalks are al dente.

Cinnamon-Honey Almond Butter

What is better than almond butter?  Almond butter enriched with a touch of honey and cinnamon!

Cinnammon-Honey Almond Butter

10 oz raw almonds,

1-2 T Canola oil

1 T honey

1 tsp cinnamon

Preheat oven to 400 F.

Toast almonds for 15 minutes or until they become shiny. (This means the natural oils are seeping out).

Next, if you prefer no skins in your almond butter, remove them.  (This can be done easily after roasting and cooling.  Just rub them between your fingers!)  If you like the skins (they add a nice smoky flavor), keep them.

In a food processor, combine almonds with other ingredients.  Process until it reaches the consistency you like...smooth? chunky? a mixture?  If you want a smoother, runnier consistency, add 1 more T of Canola oil.  (But note, this adds more calories!)

Use on crackers, bread, etc! Yummmmm

National RD Day

Today is Nation Registered Dietitian Day.

The importance of this?  To celebrate an educated and trusted profession!  Registered Dietitians are the experts in Nutrition.  If someone gives you nutritional advice but does not have RD after their name, take their advice with a grain of salt.  There are many phonies out there who call themselves "nutritionists", but unless they are Registered Dietitians...that title means nothing!

What is an RD, specifically?  Click here for the answer 

How can I find an RD? Click here to find an RD in your area

Lemon Ricotta Gelato

Ricotta in ice cream?  Really?  Well, not exactly.  This is gelato. The difference: gelato is made with whole milk, while ice cream is made with heavy cream!  Therefore, gelato = less fat and calories!  I do want to preface this recipe with a disclaimer...just because it uses part-skim ricotta and milk rather than cream does not mean you should eat the entire batch....

Lemon Ricotta Gelato

2 1/2 c part-skim ricotta cheese

1 cup sugar

1 tsp vanilla

zest and juice of 1 lemon (Zest it first, juice it second!)

1/4 tsp salt

1 cup whole milk

Place all ingredients together in a bowl and beat until well combined.  Transfer to an ice cream maker and process until thick, creamy, and frozen!  Serve immediately (best) or place in freezer to eat later.
 
Note:  If you freeze before serving, make sure to remove from freezer and let sit 5-10 minutes before serving.  Gelato is supposed to be served at a slightly warmer temperature than ice cream (whole milk freezes harder than cream because the fat content is lower) so that you get the best flavor and consistency.

Serving suggestions:

Garnish with candied lemon peel (shown).  

Top with fresh fruit or blueberry compote (click here for compote recipe)

Serve with ginger snaps (complementary flavors!)

Roasted Balsamic-Rosemary Medley

(served over bulgur wheat)

Roasted Balsamic-Rosemary Medley 

2 anjou pears, sliced

5 oz baby carrots

5 oz fresh mushrooms, sliced

2 T balsamic vinegar

4 T EVOO

fresh rosemary

Preheat oven to 400 F.  Line a baking sheet with aluminum foil.

Toss all ingredients together and transfer to prepared baking sheet.

Bake for 30-40 minutes.  Serve immediately over brown rice, bulgur wheat, or whole wheat pasta.

Cilantro Dip for Naan Bread

Whether you like Indian food or not, you probably like naan bread.  The same is for Greek food...if you don`t like it you at least would eat the pita bread!  One of the best dips for naan bread is "the green one".  This commonly consists of cilantro, oil. chiles, lemon juice, and garlic.  I love the chipotle/adobe flavor that is in southwestern cuisine, so I decided to throw that in to replace the chiles.  I am a vinegar-lover, so I used that as my acidic ingredient.  Lastly, I am currently snowed in and have no naan bread!  Nor do I have the ingredients for it.  Instead, I used whole wheat tortillas and made my own chips...

Cilantro Dip

1 1/2 c fresh cilantro (leaves, no stems)

2 T canola oil (don`t use olive oil...will make a funky flavor!)

2 tsp adobe sauce

1 tsp white vinegar

1 tsp garlic powder

1/4 tsp salt

1 tsp sugar

Blend all ingredients together in a food processor until consistent sauce is formed.  Serve immediately.

Baked Whole Wheat Chips

4 whole wheat tortillas (cut into 6 triangles each)

cumin

salt

Preheat oven to 400 F.

Prepare a baking sheet by greasing with cooking spray.  Distribute tortilla triangles evenly on the baking sheet and spray with cooking spray.  Spring with cumin and salt.  Bake in preheated oven for 5-7 minutes.