dinner last night was tasty though. i microwaved a frozen vegan chick'n patty and ended up dicing it to roll up into tortillas to make tacos/mini burritos with avocado and salsa.

i used la tortilla factory low carb small whole wheat tortillas. at 50 calories a pop i had two last night with dinner.

the chick'n patty was 100 times better than any soy burger i've ever tried. i'll be sticking to these if i can help it, boca leaves a chemical aftertaste sometimes. though i do want to try the new bruschetta flavor that i can't find anywhere.

i finally ate the last of my spinach last night with goddess dressing and sunflower seeds to add some non-fat greens to dinner.

and for dessert, the oh-so-addicting ciao bella blood orange sorbetto. i swear there's crack in it, i can't stop eating it! i can't feel too guilty about it though because 1/2c. has only 98 calories. i'm pretty sure i polished off at least a third of the carton. it only comes in little pints so i still didn't break the calorie bank, so to speak, by indulging a little. with only three ingredients and a fantastic tangy-sweet flavor, this will become my frozen treat fixture.

i desperately need an ice cream scoop.

Coffee Granita

4 cups water

1 cup ground espresso-roast coffee

1 cup sugar

1/4 tsp lemon zest

1/8 tsp salt

Bring water to a boil and whisk in coffee. Strain the coffee. Stir in the sugar. Cool mixture to room temperature. Pour mixture into a 9×13x2 pan and freeze for 20 minutes. Scrap the mixture with a fork. Continue to scrap every 10-15 minutes until thick and grainy. If thick chunks form you can process in a food processor then place back in the freezer.

Serve in beautiful, chilled dessert or martini classes with a small dollop of cold cream. Perfect for a light summer dessert.

Apple, Ginger, Basil Granita

Grate ginger into sparkling cider using a microplane.

Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.

Freeze, stirring and crushing lumps with a fork every half hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.

Serve in beautiful glasses with thinly sliced granny smith apples.

Chocolate Sorbet

David Lebovitz

2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Watermelon and Lime Bars

adapted from Epicurious.com

Watermelon Sorbet

1 (2 1/2-pounds) piece of watermelon
1/2 cup sugar
2 tablespoons fresh lime juice
1 tablespoon tequila

1/4 tsp salt

1/2 tsp lime zest

Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.

Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.

Add sugar, juice, zest, salt and tequila to purée and blend 30 seconds.

Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to firm up.

Lime Semifreddo

1 (14-ounce) can sweetened condensed milk
1 teaspoon grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream

1/4 tsp salt

Whisk together condensed milk, zest, salt and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.

Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.

To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.

Cooks' note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.

Pistachio Gelato

3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
3/4 cup sugar
2 cups whole milk
1 teaspoon almond extract
5 large egg yolks

1/4 tsp salt

Finely grind 3/4 cup pistachios and 1/4 cup sugar and salt in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Refrigerate custard until cold, about 3 hours.

Fudge Sauce

1 cup whipping cream
1/2 cup light corn syrup
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 tsp salt

Bring cream and corn syrup to boil in heavy medium saucepan. Remove from heat. Add chocolate and salt. Whisk until melted and smooth. Refrigerate until cool but still pourable, stirring occasionally, about 45 minutes.

Cones

adapted from Frozen Desserts

1 cup powdered sugar

1/3 cup butter, room temp.

4 egg whites

1/2 tsp vanilla

1 1/4 cup plus 1/2 tbs. all purpose flour

1 tsp cornstarch

1/4 tsp salt

Sift powdered sugar into bowl of a stand mixer fitted with the paddle attachment. Very slowly beat until all sugar is incorporated. Turn mixer to medium the beat until lighter in color. Add egg whites one at a time. Beat until smooth after each addition. Add vanilla. Sift together the flour, salt and cornstarch. Add flour mixture to butter mixture until just combined and mixture is smooth.

Oh goodness. This was such a hit. It sounds so simple but it is just delicious, refreshing and summery! You can probably see a theme in the recent recipes - it's all about summer. Lemon, basil, tomatoes, corn, watermelon. . . oh those things just makes me enjoy the heat of the summer (crazy, I know). I actually doubled the sorbet part of the recipe and didn't double the lime semifreddo part of the recipe. I also used fat free sweetened condensed milk to cut down on the fat content since there's a bit of cream in the recipe. If you have an ice cream maker, PLEASE make this recipe. Jason liked it and he doesn't even like watermelon!

Recipe for Frozen Watermelon Lime Bar

Champers Wine Bar & Restaurant is nestled cosily atop a mini rock cliff with pleasant sea views and a panorama look at the sweeping Aacra beach.  They pride themselves on offering unpretentious meals in a relaxed atmosphere and are a favourite among locals. Dine here for superb value for money, large portions and a welcoming environment. Casual dinners, first dates, big celebrations and the like will be a success at this restaurant. If you are looking for outstanding food and something intimate that will leave you wowed for days, skip on this. 
My Rating 38/50

This restaurant is Zagat rated at #2 for Barbados but I’ve always had an issue with the Zagat rating system.  A link to their review can be seen here but you’ll need to be a “premium member” for full access.  Here’s the quick & dirty (Zagat Style) Food 26/30, Decor 23/30, Service 24/30, Average Cost Per Person $101 USD, according to Zagat.

My review from July 28, 2008 follows: We had a party of seven and found our table to be on the small side with nary enough space to rest a wallet (i.e. rest your camera on the floor). One of our shorter dinner mates complained that she couldn’t comfortably pull her chain in without hitting her knees. On the other hand, we did have a table outside and you should request one too as inside does get warm on a busy night. 

To start I had the Camembert baked in Puff Pastry, one of my favourites and cooked to perfection as always. The pastry was light, flaky and remained easy to manage. It was served at the right temperature, well heated so the Camembert retained a pleasing gooey texture without being too runny.  Accompanying it were “Spiced Apples” in a well balanced sweet and spicy caramelized sauce.  An excellent compliment to the Camembert. Most importantly, the apples were noticeably cooked but retained a good bite, not the mushy texture you sometimes get out of cooked apples.  Other successful starters were the Coconut Shrimp with Sweet Chili (some of the largest shrimp you have sever seen) and the Duck Breast Apple Salad. 
My Rating:  9/10

The main courses were less impressive than the starters, which was unfortunate because, though enjoyable, they were overshadowed by the stunning first course. This is there Achilles’ heel - mention the restaurant to anyone and they know of their Coconut Shrimp, or of the Camembert, but few can remember an equally astonishing main course item. 

Myself and another dinner mate ordered the Boiled Shrimp with Curry and Basmati rice. Suffice to say that the most enjoyable part of my plate was the Rice. It was neither too dry and grainy nor too sticky, and when tried with the thai curry sauce it was  just delicious. The curry was full of flavor and balanced nicely with the right amount of heat, an excellent curry for vacationers who would prefer to skip on the extreme spice. The shrimp itself on the other hand was boiled separately from the curry and severely lacked flavour. It was also a little overcooked. If you had the coconut shrimp starter (a big recommendation) then skip on this shrimp dish, it will disappoint. 

Other mediocrities included the Roasted Red Pepper Crusted Pork Tenderloin with Sweet Potato Croquette and Guava Demi Glaze - I personally recall nothing of the sweet potato, but the Guava Demi Glaze would have been the perfect companion for the pork had the pork not been over-seasoned. Three people had this dish, four of us felt it was over-seasoned. The only unanimous winner was the Parmesan Crusted Barracuda.
My Rating:  6.5/10

Wine. We had 2 Bottles of their Italian Pinot Grigio, the exact name which I am not finding on the out-dated online menu. A very light-bodied wine with a surprisingly new-world flavour for something Italian. The second bottle came to the table too warm to pour and had to chill next to us for about 15 minutes, very disappointing.  The Marqués de Riscal Reserva (2003) from Rioja, Spain was the red wine bottle we enjoyed. With a $90 BDS restaurant retail price it is what you would expect to pay for a wine of it’s quality. If you like it, half that price and pick it up at Wine World. 

Here are it’s tasting notes:  Complex aroma of spices with a predominance of liquorice, while the oak remains discreet. Intense color with a slight accumulation of yellow, masked by the powerful red hue of the grape. On the palate, the impression of acidity on the tip of the tongue is immediately reflected towards the back by a touch of persistent tannin. Meanwhile soft on the finish, with no fixation at the back of the mouth and a lasting sensation of toast developing underneath the tongue.

Dessert time. I am a sucker for bread pudding and having worked in a restaurant which I felt delivered the best, I am very discerning when I order it elsewhere. The bread pudding here was less than exciting and had no flavour on it’s own. It was pretty looking when it arrived, but it’s only redeeming qualities were that it was hot, and served with a Rum Sauce and Ice Cream. I would pass on this an head for the Double Chocolate Cheesecake or the White Chocolate cheesecake which were well enjoyed. If you’re going out just for bread pudding, head over to Pisces in St. Lawrence Gap instead.
My Rating 6.5/10

Service. Our waiter was Sean (well, he wasn’t wearing a name tag so it might be spelt differently) and he was very attentive. Sean had an authoritative presence that commanded your attention while interacting. He was personable enough that I even remembered his name, something I never do, and was attentive to our needs. Water glasses never went too low, wine glasses never emptied, and Sean had a very natural aura about his duties which set us at ease from the get go. Stuffy, forced, shy and miserable waiters are all too common in Barbados and I am glad to see Champers’ has surpassed that. Maybe their high quality of service is part of the May Hinds Consulting training and development program partnership they have implemented, if so, Kudos, May. The only faux pas for the evening relating to service was that one member of the table had there sparkling water toped up with still water, we forgave them. 
My Rating 8/10.

Decor. Champers has recently upgraded their setting and the new location with its views is a real winner. The glassware has an unpretentious elegance that is delicate enough to enjoy fine wine with. Cutlery was such that you don’t marvel at it, but have nothing negative to say. Overall, for it’s price point, Champers’ decor is above par and the general atmosphere is very relaxed and inviting.
My Rating: 8/10

Overall Rating: 38/50

This time of year they have the most beautiful, delicious peaches, as well as other fruit and vegetables grown on the little farm adjoining the orchard.  You can get fresh okra, squash, peppers, cucumbers, tomatoes, watermelons, cantaloupes, and on and on.

It's really hard to not visit every weekend when we go to the property to work (or look). This weekend was no different, we couldn't resist, but we did manage to get away with just peaches and huge, delicious watermelon.

I haven't made my favorite peach dessert in quite awhile, so after I made a peach cobbler and reserved several peaches to put in the freezer for later, I made peach sorbet. This is a delicious sorbet, and so simple to make.   This recipe makes 7 1/2 pints, but I always double it. 

Peach Sorbet
4 c. peeled peaches
2 c. sugar
1 c. orange juice
2 tbsp. lemon juice

Puree' peaches. In a 4 quart pan, combine orange juice, sugar and lemon juice. Stir over medium heat until sugar dissolves. Remove from heat and stir in pureed peaches. Pour into a 13 x 9 inch pan and freeze until firm (not hard). In small batches, process firm mixture in food processor until light and fluffy (1 minute). Fill 1/2 pint freezer containers leaving 1/2 inch head space. Freeze until firm. Makes 7 1/2 pint containers.

This is a great, simple dessert to have on hand for guests...just remove the jars from the freezer about 10-15 minutes prior to serving, to let soften a bit.  Then pop open the lid, and eat right from the jar. 

Delicious, and it couldn't be easier.

The second best sorbet comes from my humble kitchen: che bella sorpresa (what a beautiful surprise)! Ann brought over some Jersey peaches she picked up at the Farmer's Market, and I had a perfectly ripe mango, so I pureed them, added a few teaspoons of a simple syrup, a bit of freshly squeezed lemon juice and a splash of limoncello. I had no idea what I was doing, didn't measure anything, of course, and don't even remember how many peaches there were. I just followed more or less what I remember Eric telling me to do. This technique typically fails when I try totally new things, but with super fresh fruit, what could go wrong? 

Ann says it's delicious. So delicious in fact that she felt compelled to share with me what was remaining of her Guido Gobino chocolates.  Now that was una sorpresa ancora piu bella (an even more beautiful surprise).

Today is a better day.  I made strawberry bread.  (Thank you Nicki for the recipe!)  We made some pina colada sorbet.  The weather is pleasant.  Looks like it might rain from time to time, but the temp. is good.  I put on one of my compression gloves this afternoon to drive Harry to work.  I haven't really worn one for any significant amount of time in awhile, just for sewing or knitting.  My fingers are still numb, they always are, but my wrist feels better. 

I also did a little research about post wedding depression.  It happens to about 1 in 10 newlyweds.  If you've suffered from depression in the past you are more likely to get it.  It is real.  It's something I never heard of until now.  It's something that I feel is never discussed...like so many other things.  One of the things that's been suggested is to have a joint project like working on the house, or garden.  That just makes me more upset because we don't have either.  On the upside it should go away soonish.  It can last anywhere between a couple of weeks to a couple of months.  Thanksgiving will be here in a few months, so that's something to concentrate on, Christmas, too. 

While in Joann's this past weekend we saw a knitting machine.  Harry asked if it was something I'd like.  I think so.  I need to look into it more, but it seems like it would be good for me.  One of the things that's got me down the most is not being able to knit.  I'm right handed, so any manipulation would be with that hand, which is just fine.  *knock on wood* 

With the coming of summer, I've been tempted by all the various melons at the farmer's market. It's hard for me to resist those juicy orbs.

Unfortunately, I have the distinct tendency to bring a newly purchased melon home, put it in the refrigerator, and then promptly forget to eat it. Normally, discovering that I had some form of melon that I didn't know I had (well, not too long after I bought it), isn't a bad thing but I still have to figure out what to do with it.

I usually intend to chop it up and take it with me to work for breakfast. My problem is that at night, I'll tell myself I'll cut it up in the morning. And in the morning, I don't feel like cutting it up in my half-awake state and that I'll cut it up that night for the next day. Rinse, repeat, ad nauseum, and I wind up with the forgotten melon.

I finally had enough of the watermelon accusingly staring me in the face every time I opened the refrigerator and decided to do something about it. Hence, watermelon sorbetto.

This isn't actually the first time I made a watermelon sorbet. I tried one sometime last year (I don't remember what recipe I used) but I don't remember being impressed by it. I think it might have been a texture issue. I find that texture is very important in frozen desserts so I made sure to strain the watermelon purée which made for a very smooth sorbet.

The sorbet ended up tasting more like watermelon than eating the watermelon straight did (which was good as I realized the watermelon was much closer to tasteless than I like). The mini-chocolate chips add a nice contrast to the sorbet as well as looking like seeds. Be aware that the sorbet freezes very hard and needs to be allowed to soften for several minutes before eating (or you may break your spoon).

Watermelon Sorbetto
Adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

3 lbs. watermelon, seeded and cubed
1/2 cup sugar
pinch of salt
1 tbsp lime juice
2 tbsp vodka
2 tbsp mini chocolate chips

1. Purée the watermelon in a food processor or blender. Run the watermelon purée through a fine mesh strainer. Measure out 3 cups of watermelon juice.
2. In a small saucepan, heat approximately 1/2 cup of the watermelon juice along with the sugar and salt until the sugar has thoroughly dissolved. Remove from the heat.
3. Combine the watermelon juice in the saucepan with the other watermelon juice and place in a medium sized bowl. Stir in the lime juice and vodka.
4. Chill the mixture thoroughly in the refrigerator.
5. Freeze in an ice cream maker according to the manufacturer's directions. During the last minute of freezing, pour in the chocolate chips.
6. Remove from the ice cream maker's bowl and place in a container. Place the container in the freezer to finish freezing.
7. Several minutes before eating, remove from the freezer.

Makes about 1 quart

Originally uploaded by Mr_Chips

It is a shame that redcurrants and blackcurrants come to fruition at the same time! This weekend has been a frantic cooking time.
The blackcurrants are difficult to pick. They hide away beneath the leaves but we got two huge bowls full. There are various methods for making sorbet but this is mine.
Ingredients
Blackcurrants 1 large bowl
1 pint water
12 oz castor sugar
Lemon juice and zest.

I wash the berries first. To release the juices, I put them - berries and stalks in the preserving pan with a little water and heat. This helps get some of the juices going but there is nothing for it. You have to put the lot through the sieve and mash the juices out. This is hard work and you have to be careful otherwise the kitchen looks like a chain-saw masacre. The juices can get everywhere! Just do a little at a time.
I make up a syrup with 1 pint of water and 12 oz castor sugar, add the lemon juice and zest and boil for a few minutes. Cool.
Mix the blackcurrant juice and syrup. I use half and half and then taste. It is a fine balance between having the sorbet too tart or too sugary.
Put in the fridge to cool and then pour into the ice -cream maker for about 15 minutes until slushy. If you haven’t got an ice-cream maker then put in a container into the freezer and stir the mixture up every 1/2 hour or so to stop ice crystals forming.

The effort is worth it. This is one of the best sorbets with an intense flavour.

For the first time in my life I'm actually pining for the hot weather to come, even though I know that I'll completely die the first day it goes over 30C.  Something in me wants salads and plenty of fruit.  I want to eat Thai and Vietnamese foods, slurp on mangoes, make sorbets and generally schlep around the house in a loose, flowing kaftan. 

(Speaking of mangoes, I found a photo that I took late last year and I'm reposting it to cheer myself up...  Roll on Summer!!!!!)

(Recipe for mango sorbet is here with another delicious photo....)

This has certainly been the year for changes, I guess.  I wonder what else is in the pipeline?

I knew it was fate when a plum sorbet recipe appeared on Simplyrecipes.com and my grass was begining to stain purple from all the Santa Rosa plums. Of course there was this can of coconut milk that was also begging to be used...and voila!

This sorbet is tart from the plums (and skins) but I love how the coconut flavor pacified some of the tartness. I've experimented with yogurt as well but I haven't found the perfect balance between tartness and tropical goodness - please let me know if you find the perfect balance!

Ingredients

2 cups of sliced plums (with skins on - remove some skins to reduce tartness)
1 tsp lemon juice
3/4 cup sugar
pinch of salt
3/4 cup coconut milk (optional - be sure to add the thin layer of coconut cream on top as well!)
1/2 cup yogurt (optional)
1 tbs grand marnier or vodka (to minimize the formation of ice crystals)

Directions

1. Add the plums, sugar, and lemon in a blender and blend until smooth.
2. On the lowest setting of the blender, add the coconut milk and yogurt. Taste and adjust sugar/milk/yogurt to desired sweetness.
3. Mix the Grand Marnier to the purée just before churning. Place the purée in an ice cream machine and churn according to instructions, for approximately 25 minutes. If you do not have an ice cream churn, place the puree in a large metal bowl. Freeze for 30-40 minutes until the sides of the ice cream have frozen and the center is slightly frozen. Scrape the mixture with a spoon until the slushy and smooth and refreeze. Repeat this process 2-3 more times (you will only have to wait 15-20 minutes every time).
4. Serve immediately or freeze covered in airtight container for later consumption!

Blackberry Sorbet

1 cup water
1/2 cup sugar
2/3 cup orange juice
2 cups fresh blackberries
2 tbsp fresh lime juice

Bring the water to a boil, stir in sugar, add orange juice and simmer for 5 minutes. Cool syrup and chill in the refrigerator.

Meanwhile, combine the berries and lime juice in a food processor and puree. Do not overprocess. Put the puree through a sieve to remove seeds, if desired.

Mix the chilled syrup and puree together and freeze in an ice cream maker (at least 2 quart size) according to the manufacturer's directions.

I always put the finished sorbet in the freezer for a bit before dishing it up.

Happy Cooking!

1. How about grilled rapini? Or as others call it, broccoli rabe.

2. Watermelon feta salad, anyone?

3. Are you ready for spaghetti squash?

4. For dessert, how about a chocolate-cardamom sorbet? (Liquid nitrogen is optional).

5. Or, for something a little simpler, a no-cook vanilla ice-cream.

Makes: 2 quarts
Total kitchen time: 30 minutes, plus churning time

Shopping list:

• 1.5 quarts purified water
• 4 tbsp. Mmmmango tea
• 3 tbsp. honey

1. In a medium saucepan, bring the water to a boil.  Remove from heat.
2. Distribute the loose tea among 4 tea bags or 2 tea infusers and place in the pot of water.  Let the tea steep for 25-30 minutes for maximum flavor.
3. Once the tea has steeped, remove the tea bags and stir in the honey.  Adjust to taste with more honey, if needed, until the mixture is just slightly sweet.
4. Refrigerate the tea mixture until cold, then churn using your ice cream maker’s instructions.
5. Top with a drizzle of honey before serving.

I’m a big fan of sneaking loose tea into recipes, especially deserts.  Do you have any favorite tea recipes?  Are there any tea creations you’d like to see?  If so, leave a comment below!

Recipe for Plum and Red Wine Sorbet

As soon as I am on vacation, I am trying this recipe from the July/August issue of Imbibe Magazine:

Blackberry-Tequila Sorbet

• 2 cups water
• 1 cup sugar
• 4 cups blackberries, fresh or frozen
• 2/3 cups freshly squeezed lime juice
• 6 TBSP triple sec
• 6 TBSP tequila blanco
• 1 tsp. grated lime peel

Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves.  Increase heat and bring to a boil.  Remove from heat, pour into medium bowl, and set aside to cool.

Using a blender or food processor, puree the blackberries with water and sugar.  Press the mixture through a strainer to remove seeds, then stir in the lime juice, triple sec, tequila and lime peel.  Refrigerate until cold, about 2 hours.

Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions.  Transfer sorbet to container; cover and freeze until firm, at least 3 hours.

Scoop and serve in chilled margarita glasses, garnish with a fresh blackberry.

Makes about 1 quart.