At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables. This week, rows of beautiful ripe strawberries, with their deep, ruby-red color and sweet fragrance, caught my eye. It’s a perfect time to showcase them in this simple, refreshing sorbet.
Do you have a routine that became a routine before you even realized it? Well, over the past few months, I have developed a habit of eating a bowl of ice cream while watching television. You and I both know this is a hard habit to break, but I think at least I found a healthier substitute.
The French call it granité. In Italy, it is known as granita siciliana, where it is eaten any time of day, even for breakfast with a brioche. The rest of us know it simply as granita, a frozen dessert made with fruit juice or purée, coffee, or wine that is sweetened with simple syrup. It has a grainy, yet delicate texture, similar to shaved ice, and bursts with intense flavor and melts as soon as it hits the tongue. It is often served as a light dessert, especially nice after a heavy meal, or as a palate cleanser between courses.
I woke up yesterday morning with a craving for fried chicken, and as luck would have it, we had a package of chicken thighs. After more digging around in the freezer, I also found some leftover frozen biscuits and a package of Trader Joe’s frozen sweet potato fries. With that, grease-laden lunch was born! I got my Presto Fry Daddy, which does not get much use these days, and filled it with peanut oil. While the oil was heating up to 350 degrees, I put together my wet and dry ingredients for the fried chicken. I didn’t have any buttermilk (and didn’t want to go to the store), so I used whole milk instead. After frying the chicken, I brought up the temperature of the oil to 375 degrees and put the sweet potato fries in the fryer for about 3 minutes.