strawberry-rhubarb sorbet

Strawberry-Rhubarb Sorbet

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.

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pink grapefruit granita

Pink Grapefruit Granita

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.

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Country Fried Chicken

 

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.

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