Posts tagged ‘Recipes’

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July 9, 2013

Strawberry Rhubarb Sorbet

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I was buying strawberries from the local farm daily this season. And we ate them by the quart, daily. I did nothing creative, short of mashing them up with a fork and mixing them in my morning yogurt or pouring that same concoction on top of frozen yogurt. Their juicy, sweet deliciousness was all we needed. No sugar, nothing. The plain strawberries were perfect.

Alas, strawberry season has come to a close where we live. I’m ok with that. Not because I ate my weight in strawberries, but looking at it in a more positive light, it means we’re one step closer to tomatoes and corn. And I’m happy to announce that we just had our first peaches of the season. Delicious!

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I felt obligated to muster up one creative strawberry concoction with the last of the berries, so I opted for Dave Lebovitz’s Strawberry Rhubarb sorbet. If you haven’t made sorbet, you must give it a try. It’s simple to make, and a healthier dessert choice. In the past I’ve made both mango and blackberry sorbet. Both are equally refreshing summer treats.

Adapted from Dave Lebovitz

INGREDIENTS

  • 3/4 lb rhubarb, cut into 1/2 inch pieces (about 4-5 stalks)
  • 3/4 cup sugar
  • 2/3 cup water
  • 1 1/2 cups fresh sliced strawberries
  • 1/2 tsp fresh lemon juice

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Put the sliced rhubarb, water and sugar in a saucepan and bring to boil, stirring until the sugar dissolves completely. Cover and allow to simmer until the rhubarb is tender, about 5 minutes. Remove from the heat, transfer to a bowl and bring to room temperature. If you’re impatient like me, once the bowl cools slightly, place it in the refrigerator for 30 minutes or so.

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Meanwhile, hull and slice your strawberries. Place them in the bowl of a food processor along with the cooled rhubarb and lemon juice. Puree until the mixture is smooth. Transfer to a container or bowl, cover and refrigerate until chilled completely. Emphasis on completely. I recommend making the mixture the day before you plan to make the sorbet.

Following the instructions on your ice cream machine, pour the chilled strawberry rhubarb mixture into the bowl of the machine and blend.

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If you can keep everyone from eating it right out of the machine, place it into an air-tight container in your freezer. For my next trick, I think I will be trying peach sorbet. How yummy will that be?!

Posted in EAT, Sweets | 2 Comments »

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June 25, 2013

Honey Chipotle Hot Wings

Honey Chipotle Wings

I stumbled upon the original recipe for these wings on the Serious Eats website. If you’re not familiar with it, you should definitely check it out. There’s always something interesting and a great recipe to try. Their Food Lab features articles on how to cook certain types of foods, with lots of tips and tricks. For example, they have a super helpful guide for “How to Grill a Steak“ and I found this article “In Search of the Best Oven-Fried Buffalo Wings,” teaching me that a quick toss in some baking powder and a little patience results in some damn good oven-fried wings. I’ve made both traditional Buffalo wings and these Chipotle wings using the baking powder technique. Success both times.

This recipe called for the wings to be grilled, but because the article convinced me I could make the best oven-baked wings following their steps, and it was raining, I opted for the oven method. The result was sticky, smoky, spicy goodness.

* I should be embarrassed to admit that I cooked 7 lbs of wings when I last made these, but I’m not. I’d also like to say there were 8 of us eating, but there were only 3. I doubled the glaze for the 7 lbs of chicken. We did have some leftovers.

Honey Chipotle Wings

INGREDIENTS

  • 3lbs chicken wings cut into wingettes, rinsed and patted dry
  • 1 tbsp baking powder
  • 1 tbsp ancho chili powder
  • 1 tsp kosher salt
  • Handful of chopped fresh cilantro for garnish

FOR THE GLAZE

  • 3 chipotles in adobo
  • 1 tbsp of the adobo sauce from the can
  • 1/2 cup honey
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce

Line one or two rimmed sheet pans with foil, based on how many wings you are making. Set a wire rack on top of the foil. I use a metal cooling rack. Avoid non-stick wire racks. They can’t handle the high heat in the oven. Set the prepared sheet pan(s) aside.

In a large mixing bowl, toss the wings with the baking powder, salt and chili powder until they are evenly coated. Place the wings in a single layer on the rack(s), preferably not touching. Refrigerate them for at least 8 hours uncovered.

To make the glaze, place all the ingredients in the bowl of a food processor and purée. Transfer to a bowl and set aside.

Preheat the oven to 450 degrees.

Bake the wings in the preheated oven. If using two pans, place one in the upper third and one in the lower third of your oven. Every 15 minutes flip and baste the wings with the glaze and rotate the pans. Continue until the wings are cooked through, about 45 minutes to one hour.

Serve with chopped cilantro sprinkled on top and lots of napkins.

Enjoy!

Posted in EAT, Main Dishes | 4 Comments »

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