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

From the Market: Week 8

Or, corn week

And we’re back with another weekend of cooking, fresh from the Ringwood Farmers’ Market. Despite temperatures that reached the triple digits a couple of weeks ago, it didn’t really feel like summer to me until this weekend, when I first spied corn at several booths at the market. And because corn heralds the arrival of tomatoes (thus my favorite food weeks of the year), I’m a happy, happy girl.

So with a full bag of corn and some adorable baby eggplants, I set my sights on grilling this weekend. The only question was what slant to give the meal, and after some consideration (Mexican — lime & cotija? Italian — balsamic vinaigrette? Cajun — loads of paprika, oregano & pepper?), I decided to go for Middle Eastern with a harissa rub/dressing since the cumin, coriander and paprika would play so well with the flavors of the grill.

There are lots of ways to grill corn and I’ve tried most of them. Rolling the shucked ears in foil with a little butter and spice is where I started years ago, but that only takes advantage of the grill’s heat and doesn’t capture its essence. Grilling already-shucked ears bare on the grate is a little more satisfying, but the kernels tend to dry out and turn rubbery, no matter how attentive you are. So I’ve turned into an unshucked griller. I remove some of the outer husks, peel back the rest and keep them attached at the base, then strip the silk from the cob. At that point, it’s really simple to season the corn however you like, re-cover the ear with the husks and tie them at the top with one of the detached husks. Some people like to soak the cobs, but I prefer not to so the outer husks burn and char, and infuse the kernels with the smokiness of the grill.

For this weekend’s meal, I brushed the kernels with olive oil, then sprinkled them with dry harissa. I like to keep the dry rub around because I’m never quite sure how long the paste will keep with fresh garlic in it. Using powdered garlic and leaving out the water solves that problem, and it’s easy enough to turn it into a paste later. The corn roasted over a hot fire for about 20 minutes while I turned the ears frequently. The outer husks charred to black and began to crumble away after a time, but we were left with smoky, tender corn cooked through perfectly. Just before we dug in, I drizzled it with some harissa sauce (more on which later):

SUMMER'S HERE!

Although I’d be perfectly happy making an entire meal of grilled corn, Gil probably wouldn’t be, so I threw together a quick salad as well. While the corn was grilling, I placed the baby eggplants in the in-between spaces and let them cook until they were charred and had just enough form to escape going all Bruce Davison in X-Men. Once off the grill, I sliced them in half lengthwise, slathered them in harissa sauce mixed with lemon juice and honey and let them marinate till they’d cooled down and were shot through with spicy-sweet-tart flavor. They were perfect over a simple salad dressed with lemon vinaigrette, and damn if this isn’t going to be a go-to recipe for me this summer. The flavors just marry so well.

a fine side dish

Last weekend, I was fooling around with some basil and decided to use it in a green apple sorbet, but never got around to posting it here because the recipe isn’t quite where I want it to be yet. It’s awfully refreshing on a hot summer day, but is just a little too reminiscent of frozen applesauce for my liking. Once I find the appropriate level of tartness I’ll share, but for now, here’s a picture to serve as a placeholder.

refreshing!

Hope you all had a great weekend and managed to stay somewhat cool.

recipes after the jump

Continue reading “From the Market: Week 8”

Herbal profusion

The past month’s deluge has been my basil plant’s mortal enemy, but a true friend to my rosemary, thyme and sage plants — they’ve gone into overdrive, growing lush and flavorful from the extended soak. With the herbs spilling from the pot, I’ve been working them into as many dishes as possible. They’ve been a great addition to marinades and add a lot to grilled dishes and salad dressings, but I also revisited an old favorite last weekend and ended up with a delicious jar of rosemary-thyme syrup.

090628_syrup

It’s been wonderful spooned over fresh blueberries (or as an old reliable topping for couche-couche), but I wanted to do a little more with it this time around. Drinks seemed like a natural pairing with the syrup, so I muddled some fresh cherries with it, added a lemon slice, and topped off the glass with cold club soda. (It was too early in the day for Prosecco, but I’ll give it a try for brunch sometime.)

090703_cherries_drink

Inspired by this success, my thoughts turned toward dessert. We had a few bordering-on-overripe peaches in the fridge that, when cooked down with about 1/2 cup of the syrup and frozen in my ice cream machine, became my new go-to sorbet.

090705_peachsorbet_double

If the sun we’ve had for the past few days holds (fingers crossed!), I may not need to experiment quite so much with my herbs next weekend, but I’m glad I was able to use the dreary weather to my advantage.

Rufus and recipes after the jump

Continue reading “Herbal profusion”