Gingered Pomelo Sorbet

Pomelo Sorbet with Ginger

Do you do pomelo? The first time I had one, I had no idea about the pith situation, nor the thick skin on the segments and had a time with it. I’d heard they were delicious, saw one at a market, and picked it up for lunch thinking it’d be a nutritious option and I’d get to try something new to boot. Hah! Back in my office, I went to work peeling it with the steak knife I had in my drawer. And I kept working. And peeling, and working, and peeling. Until finally — no lie, about 10 minutes later — I got to the good stuff! I never made the mistake of tackling one outside of my own kitchen again, and have gotten more adept at it over time, but still don’t have them as often as I should.

Then a month or so ago, Darcie mentioned that she wanted to do a tutorial on prepping pomelo (which, by the way, is a terrific guide). I casually mentioned that maybe we should do a sorbet with the sections, and the next thing I knew, she’d come up with an amazing recipe. Let me tell you, it pays to be friends with a recipe developer!

Gingered Pomelo Sorbet

It was an overcast day, so we decided to use natural light to give the photos a soft feel. I really enjoyed taking a break from my strobes, which I’ve come to rely on even when going for a daylight look; it was nice to get back to my magic window and take a WYSIWYG approach to lighting. The props and backgrounds came together easily as well once we saw the prepared sorbet. The blue tile offers a nice complement to the edging-toward-coral sorbet, and the diamond pattern on the light gray bowl relates to the starburst pattern on the vintage Ovenex loaf pan. I’d say it was a success all around, and look forward to making this again now that I have the secret formula for getting to the meat of the pomelo in record time!

Be sure to visit Darcie’s site for the sorbet recipe — it’s a real winner.

Gingered Pomelo Sorbet Scoop

A Cheery Citrus Salad

When the dark days of winter come around, I love to supplement my braise-heavy diet with liberal amounts of citrus, but sometimes straight fruit can be a little too sugary. This is certainly the case now that I’ve cut extraneous sugar from my diet. These days, fruit feels like an indulgence, a treat for a job well done. So I’ve been hooked on savory citrus salads, like the one pictured above. There isn’t even a real recipe because I use what’s available at my local grocery store, but here you see baby spinach leaves, sliced clementines, thinly sliced fennel and pomegranate arils with a light ponzu dressing, which is nothing more than one part tamari, two parts ponzu sauce and three parts olive oil. It’s excellent with grapefruit or pomelo instead of clementines, or with oil-cured black olives, avocado, and/or thinly sliced red onion added to the mix. Honestly, it’s hard to go wrong with this basic format: Citrus + salad greens + savory/salty element. Give it a try!

What are your favorite ways to dress up citrus?

Leave a comment below so I can expand my lunch choices!


One of my goals for this year is to diversify my photography offerings. In hopes of doing just that, I recently entered a contest sponsored by Minted in conjunction with West Elm to find a new generation of photo prints to sell in stores and online. Voting opened yesterday and will end next Wednesday, February 11th at 1pm ET. I’d love it if you could pop over and vote for any (or all) of my submissions if you like what you see. Clicking on the images below will take you to their corresponding pages at the Minted website, where you’ll have to register before voting. And have a look around while you’re there: you may find other submissions you’d love to see for sale at West Elm!

art prints - Assorted Peppercorns
art prints – Assorted Peppercorns

art prints - Spooning Peppercorns
art prints – Spooning Peppercorns

art prints - Three Cheers for Chilies
art prints – Three Cheers for Chilies

art prints - Wall of Citrus
art prints – Wall of Citrus

art prints - Eat Your Beets
art prints – Eat Your Beets

art prints - Rustic Eggs
art prints – Rustic Eggs

art prints - The Nosy Greyhound
art prints – The Nosy Greyhound

Gluten-Free Lemon Cake

If there’s one thing I hope I’ve made clear in this blog over the years, it’s that I hope you’re having fun in the kitchen and aren’t afraid to make substitutions. (Or is that two things? Oh, well.) Unless it’s a main ingredient like beef when I want to make pot roast, I don’t mind swapping out ingredients if I have something on hand that sounds appropriate.

Take this sunny, gluten-free lemon cake from Serious Eats. I haven’t had a great deal of luck with gluten-free cakes in the past, but this recipe sounded simple and intriguing enough for me to give it another go…with changes. I don’t often like the texture of cakes made with oil (and don’t keep vegetable oil in the house, anyway), so I used butter instead. I could’ve melted it to keep things simple, but wasn’t sure if that would leave me with the same texture I was trying to avoid, so I creamed it together with some sugar and hoped for the best. It smelled great and looked just fine coming out of the oven, so I was halfway there.

And then neither of the topping options sounded very good to me, so I whipped up a lemony cream cheese frosting that I thought would complement the cake. And it was tasty, but the cake’s texture was a little spongier than I like. But when I woke up the next morning, I gave it another try and was really happy to see that the cake had evolved overnight into something softer, almost pudding-like, probably the result of the humid weather we’re having. So I wholeheartedly recommend this recipe, especially if you like bright, lemon flavor without a lot of sweetness. Just wait a day for perfection.

And if you want it sweeter or tarter? Make a few substitutions. Why not? What’s the worst that could happen? (Not rhetorical; I’d really love to know. Leave a comment with any baking horror stories you’ve experienced, please!)

Gluten-Free Lemon Cake

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert

Ingredients

For the cake

  • 8 tablespoons butter, at room temperature (plus extra for greasing pan)
  • 2 tablespoons sugar
  • 1 1/4 cup sweet white rice flour (5 ounces)
  • 1/4 cup tapioca starch (1 ounce)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt (rounded)
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest (from 2-3 lemons)
  • 2 Large eggs (at room temperature)

For the icing

  • 4oz cream cheese (softened)
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 cup powdered sugar (sifted)
  • pinch kosher salt

Note

This recipe was adapted from Serious Eats. I wanted a lighter textured cake than oil normally provides, plus a slightly sweeter base and tangy icing. I think I succeeded on all counts, and thank Serious Eats for the inspiration!

Directions

CAKE
Adjust oven rack to middle position. Preheat oven to 350°F. Grease an 8-inch square baking pan with butter.
The the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugar together until butter is light and airy.
In medium mixing bowl, whisk together dry ingredients — rice flour, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk, lemon zest and eggs.
With the mixer set to speed 3, add one-third of dry ingredients and mix until incorporated into butter. Add 1/3 of buttermilk mixture and mix until incorporated. Continue alternating dry ingredients with wet and mixing between additions until a batter is formed. Turn off mixer and scrape down the sides, then mix again for about 30 seconds.
Pour batter into greased pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool to room temperature in pan.
ICING
In the bowl of a standing mixer fitted with paddle attachment, beat cream cheese until it's light and fluffy.
Turn mixer to low and add remaining ingredients, mixing until incorporated fully into cream cheese.
With the cake still in the pan, frost with cream cheese mixture.

A GOOP apologist

090308_chicken

In the late 90s, when the first anti-Gwyneth Paltrow backlash was in the news gossip pages, one of my contrarian friends made the conscious decision to become a Paltrow supporter. If something negative came up (and working at a sports magazine with grizzled black-hearted former newspapermen, it did), he’d extol her virtues, her beauty, her cerebral screen presence — basically, anything he could do to get under a detractor’s skin.

Now that the second wave of backlash has come around, I think I might just find myself taking on his old role. Like many people, I signed up for the GOOP newsletter looking for a laugh, but something odd happened — I didn’t always delete them. In fact, I’ve kept nearly every recipe sent from the beginning. (I make no such claim about the lifestyle or shopping tips, but this is a food blog after all.) And let’s be honest — who among us wouldn’t want to be in her position, culinarily speaking? She’s buds with Batali hisownself and probably picked up a thing or two traveling through Spain with him. So when she speaks (and mentions him in the newsletter), I listen.

Last week’s menu featured a few dishes from a meal she had at his home — a meal to which Emeril was invited, btw. Yes, the eyes do roll, but damn, this meal sounded pretty fabulous. And it didn’t disappoint, even with a few changes made to the menu. The chicken dish pictured above is a Spanish affair, complete with thinly sliced onions, lemons and fennel sautéed together with white wine and pimenton, then roasted in the oven. As if all of that weren’t enough, the whole cloves of garlic that baked and softened in the broth were absolute heaven and force me to apologize here and now to anyone who happened to be next to me at the gym yesterday. (I confess to being agnostic about preserved lemons, so when I ran out a few months ago, I didn’t bother restocking. The pomegranate pips were another story. There were none to be found in the few markets I visited, so they were a necessary deletion, but sorely missed.)

090308_orange

Blood oranges. Mmmm. They’re one of my favorite things about this time of year. We’re all just barely hanging in there, waiting for a Spring that seems to retreat the closer we march to it, but at least these beauties bring a dash of color and verve to the last gray days of winter.

090308_fennel-salad

The fennel and blood orange salad recipe offered with the chicken was incredibly simple to make and tasted fresh, light and healthy. Because the oranges aren’t terribly acidic, I added a splash of white balsamic to the mix to brighten up the flavors a bit. I’d imagine some thinly sliced red onion would be very good in here, too.

090308_flatbreads

The flatbreads were a bit problematic. My kitchen was a little too cold, so the dough didn’t rise in time to have them with our meal. That’s ok, though. I made them later, and we snacked on them with agave nectar all afternoon; they worked just as well for dessert.

So I don’t know where you stand on GOOP, but I’d heartily recommend the newsletter if you’re looking for a few (mostly healthy) ideas for dinner. And if you don’t enjoy that, you can join in the schadenfreude, I suppose.