With less than two months until peak blueberry picking season, I managed to turn about half of my frozen cache into a tasty dessert. This would be a delightful alternative to ice cream if the gods of global warming would turn on the sun this weekend. I don't own a blender, so I used a 7-cup Cuisinart food prep for this and I didn't bother straining the seeds from the frozen blueberry pulp.
If you prepared the blueberries before freezing, they should already be picked over, washed, and clean. No idea what vanilla extract does to the taste, but I imagined that it would smooth out the sweetness between the simple syrup and the blueberries.
Ingredients
2 quart-sized bags of frozen blueberries
1 tbsp vanilla extract (optional)
1 c. water + 3/4 c. organic granulated sugar
Directions
1. In a small pot, heat water and sugar together until it boils; then let it simmer for a couple minutes. Set aside and let cool to room temperature.
2. With a chopping blade in the food prep, add frozen blueberries and chop until the mixture looks like a thick slushy gone wild. No extra chilling is required before adding this mixture (minus the blade) to the ice cream maker. As it churns, add the vanilla extract.
3. The blueberry sorbet is pretty much done, but you want a smoother consistency to it than what the food prep can do. Add blueberry slushy mixture to the pre-chilled bowl of the ice cream maker. When done, transfer sorbet to quart-sized containers. Store in freezer.
This batch made just under 2 quarts. Enjoy.
Kitchen Note: The Secret Life of Pizza
Today warmed up pretty nicely and the sun even came out for several hours. This creates the ideal temperature conditions for yeast to multiply in pizza dough. In fact, it barely took an hour for the dough to more than double in size. Heck, that dough was practically slithering out of the greased bowl I put it in to rise.
I discovered today that the secret to making a crispy, thin crust pizza was a two-fold process.
Step one involves rolling out the dough as thin as possible. Pretty straightforward you'd think, but with all my previous batch attempts, the dough still rose quite a bit and was rather chewy. Then let the dough rest under a clean kitchen towel until you're ready to bake it. Then roll it once more before putting the pizza sauce and toppings on it.
Step two involves more of a dry heat, like what you'd get on a non-raining day. The oven should already be cranked to 500 degrees F. Slip the pizza into the oven either onto a pizza stone or the reverse side of a heavy baking sheet. Bake the pizza for 8 minutes. Basically when it looks like the edges of the pizza are burning or the parchment paper smells like it is on fire, the pizza is done.
I discovered today that the secret to making a crispy, thin crust pizza was a two-fold process.
Step one involves rolling out the dough as thin as possible. Pretty straightforward you'd think, but with all my previous batch attempts, the dough still rose quite a bit and was rather chewy. Then let the dough rest under a clean kitchen towel until you're ready to bake it. Then roll it once more before putting the pizza sauce and toppings on it.
Step two involves more of a dry heat, like what you'd get on a non-raining day. The oven should already be cranked to 500 degrees F. Slip the pizza into the oven either onto a pizza stone or the reverse side of a heavy baking sheet. Bake the pizza for 8 minutes. Basically when it looks like the edges of the pizza are burning or the parchment paper smells like it is on fire, the pizza is done.
Lemon Sorbet
These lemons had been sitting around on the kitchen counter for almost a month, so it was time to do something with the fruit. They were the average lemon you'd get at a grocery store, except these were extra sour. I suppose that if they were used when fresh, the lemons wouldn't have been as fibrous to squeeze and might have held more juice. This recipe used five lemons.
In the US, a sherbert contains dairy and a sorbet has no dairy content. Think of this recipe, like a frozen lemonade, though more on the sour side and a palate cleanser, than a sweet dessert. Also, the colder the ingredients, the faster it'll turn into sorbet in the ice cream maker.
Makes 1 pint.
Ingredients
1 c. fresh lemon juice, chilled
1 c. simple syrup, chilled
Directions
1. Squeeze lemons for the juice and remove any seeds or pith bits. Mix the simple syrup and lemon juice together in a bowl before adding to the right-from-the-freezer bowl of the ice cream maker.
2. After 20 minutes, or until the mixture has fluffed up a bit and formed the sorbet. Use a rubber spatula to empty the ice cream maker bowl into a 1-pint container. Store sorbet in the freezer until ready to serve.
In the US, a sherbert contains dairy and a sorbet has no dairy content. Think of this recipe, like a frozen lemonade, though more on the sour side and a palate cleanser, than a sweet dessert. Also, the colder the ingredients, the faster it'll turn into sorbet in the ice cream maker.
Makes 1 pint.
Ingredients
1 c. fresh lemon juice, chilled
1 c. simple syrup, chilled
Directions
1. Squeeze lemons for the juice and remove any seeds or pith bits. Mix the simple syrup and lemon juice together in a bowl before adding to the right-from-the-freezer bowl of the ice cream maker.
2. After 20 minutes, or until the mixture has fluffed up a bit and formed the sorbet. Use a rubber spatula to empty the ice cream maker bowl into a 1-pint container. Store sorbet in the freezer until ready to serve.
Simple Syrup
I suppose that in a pinch, you could also use Trader Joe's simple syrup; but it's so easy to make this I'm not sure why you would buy it pre-made.
Ingredients
2 c. organic granulated sugar
2 c. water
Directions
Combine water and sugar in a saucepan and cook over medium heat until the sugar has dissolved completely. Remove from heat and cool to room temperature before using.
This stays "fresh" for weeks in the refrigerator.
Ingredients
2 c. organic granulated sugar
2 c. water
Directions
Combine water and sugar in a saucepan and cook over medium heat until the sugar has dissolved completely. Remove from heat and cool to room temperature before using.
This stays "fresh" for weeks in the refrigerator.
Pickled Ginger
Ever buy a stub of fresh ginger from the grocery store and end up using it in just one or two dishes, then look in horror as it gets all shriveled in the fridge or on the counter by the garlic? Well, here is a way to add another month of life to the ginger. At sushi restaurants, I used to nibble on the pickled ginger with a bit of wasabi mustard and some soy sauce, though not as a palate cleanser, but simply to eat it. I haven't been able to slice it thin enough at home to replicate the ginger you get at the store or restaurant. Maybe I need a much sharper knife than the RADA knife I picked up last year. I am avoiding artificial colorants. The pink tinge can be added naturally by boiling a small red beet with the vinegar before adding the ginger to the pickling liquid.
Another way to keep the essence of ginger around is to peel the fresh ginger root and slice it into long, thin matchsticks. Then dry the ginger and keep it as a dried spice in a glass jar. I've found this also works pretty well when cooking up clear broths, steaming seafood, and to add to meat-based stews when I've run out of fresh ginger. Nothing tastes quite like fresh ginger and the flavor is far more mild after it's been dried.
At some point I would like to procure a small ceramic ginger grater. I saw it once at the Portland Home & Garden show a couple years ago, and now I can't find it anywhere. It's used in Asian cuisine a lot to get fresh ginger juice from grated ginger. Onto the recipe...
Ingredients
1/2 lb fresh ginger root, peeled and thinly sliced
1/3 c. rice vinegar
2 tbsp cooking mirin
2 tbsp sake (dry and of drinking quality, but not fusion-flavored or carbonated)
2 tbsp organic granulated sugar or brown sugar
Directions
1. Scrub the ginger under water with a mushroom brush or the rough side of a sponge to remove all the dirt. Blanch it in boiling water for a minute or so, then drain.
2. Combine the cooking mirin, sake, and sugar in a small pot and bring it to a boil until the sugar dissolves. To alter the natural beige color of the ginger to a pinkish color, you could add a small red beet in this step. Let cool.
3. In a clean, sterilized jar add the ginger and pour the vinegar over the ginger. Cover the jar and use the ginger within a week, or up to a month if kept in a refrigerator.
Another way to keep the essence of ginger around is to peel the fresh ginger root and slice it into long, thin matchsticks. Then dry the ginger and keep it as a dried spice in a glass jar. I've found this also works pretty well when cooking up clear broths, steaming seafood, and to add to meat-based stews when I've run out of fresh ginger. Nothing tastes quite like fresh ginger and the flavor is far more mild after it's been dried.
At some point I would like to procure a small ceramic ginger grater. I saw it once at the Portland Home & Garden show a couple years ago, and now I can't find it anywhere. It's used in Asian cuisine a lot to get fresh ginger juice from grated ginger. Onto the recipe...
Ingredients
1/2 lb fresh ginger root, peeled and thinly sliced
1/3 c. rice vinegar
2 tbsp cooking mirin
2 tbsp sake (dry and of drinking quality, but not fusion-flavored or carbonated)
2 tbsp organic granulated sugar or brown sugar
Directions
1. Scrub the ginger under water with a mushroom brush or the rough side of a sponge to remove all the dirt. Blanch it in boiling water for a minute or so, then drain.
2. Combine the cooking mirin, sake, and sugar in a small pot and bring it to a boil until the sugar dissolves. To alter the natural beige color of the ginger to a pinkish color, you could add a small red beet in this step. Let cool.
3. In a clean, sterilized jar add the ginger and pour the vinegar over the ginger. Cover the jar and use the ginger within a week, or up to a month if kept in a refrigerator.
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