Food, Recipe

tart frozen yogurt

[ tart frozen yogurt ]

[ blueberries and nectarines ]

You will need:

- 750 g plain yogurt
– 1/4 to 1/3 cup granulated sugar (to taste)
– a few drops of pure vanilla extract (optional, to taste)

This recipe makes 4 (generous) portions.

Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.

Enjoy!

 
 
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Food, Recipe

shrimp tacos

[ blue cornmeal tortillas – recipe here]

I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.

[ fillings: shrimp and guacamole – recipe here ]

[ dark ‘n’ stormy – recipe here ]

OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!

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Food, Recipe

impromptu scones

Scones are the perfect for when you want something sweet, fast. Better still, you probably have everything you need to make them in your kitchen already! Today, I decided to make a teatime classic – currant scones served with whipped cream and strawberry jam. I used this recipe for Savoy Scones from Martha Stewart.

Modifications and tips:

- I prefer to use buttermilk in scones for flavour.

- Be sure to soak the currants in freshly boiled water before adding them to the dough. This will plump them up nicely – I promise this extra step is worth it.

- Use a pastry cutter to combine the dry ingredients and the butter so that it doesn’t get warm from contact with your hands. Mix the buttermilk and currants in with a spoon and then use your hands knead the dough and form it. Don’t push down on it too hard as you flatten the dough out with a rolling pin either – basically, the less direct contact you have with this dough, the better!

- Right before you put them in the oven sprinkle the scones with a touch of granulated sugar.

Serve:

- Traditionally, scones are served with clotted or Devonshire cream – definitely not staples in my fridge. Instead, I prepared some soft whipped cream with a bit of sugar and vanilla extract to taste.

- As far as I’m concerned, tea is the only way to go with currant scones – Earl Grey, specifically.

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Food, Recipe

baked lemon lavender doughnuts

To make these doughnuts, I adapted this recipe from Sur La Table by adding the following to the batter:

- 1 teaspoon lemon zest
– 1 teaspoon chopped culinary lavender

Hint: fill a zipper bag with the batter and then cut off one of the corners – this makes it much easier to fill the doughnut pans!

Then I made a simple glaze using:

- 3/4 cup icing sugar
– the juice of one lemon, strained (give or take a bit – add this to the sugar gradually so that the glaze is thick and opaque)

Dip the doughnuts in the glaze and sprinkle with lemon zest and culinary lavender… Enjoy!

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Food, Recipe

cuban dinner

[ Cuban sandwiches served with coleslaw and kettle cooked potato chips ]

Hot and humid summer weekends are all about late, leisurely dinners outside. Inspired by repeated requests for mojitos, Cuban sandwiches seemed like the perfect choice. For a cool treat to end the night, I prepared a Watermelon Lemonade Sorbet from Jeni Britton Bauer’s book, Jeni’s Splendid Ice Cream at Home.

The beauty of sandwiches for dinner is that it doesn’t require more effort than a trip to your local deli. Although I didn’t have a Cuban sandwich in Havana, I made sure to pick up some kettle cooked potato chips as a nod to those sold by street vendors throughout the city.

Gather:
– roast pork, thinly sliced
– ham, thinly sliced
– swiss cheese
– dill pickles
– buns
– mustard

[ a mojito, recipe from here ]

[ watermelon lemonade sorbet, served with a sprig of mint ]

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