Posted by Lucy Baker, July 10, 2008 at 11:30 AM
- makes about 1 quart -
Adapted from Nightly Specials by Michael Lomonaco.
Don't know what to pair this sorbet with? Read my recommendations along with other à la mode alternatives.
Ingredients
8 ounces sweetened coconut milk
1/2 cup shredded, unsweetened coconut, toasted
Procedure
Combine the coconut milk and 2 cups of water in a large bowl and chill for several hours in the refrigerator until very cold.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Stir in the toasted coconut. Keep frozen until ready to serve.
Posted by Leah Greenstein, June 9, 2008 at 4:00 PM
- serves four -
Adapted from The Perfect Scoop by David Lebovitz.
Ingredients
4 cups blackberries
1 cup water
2/3 cup sugar
2 tablespoon rosewater
2 teaspoon fresh lemon juice
3 tablespoon candied ginger, finely chopped
4 ripe peaches, halved
2 tablespoon olive oil
Procedure
1. Puree rinsed blackberries with water, rosewater, and sugar until smooth.
2. Pour blackberry puree through a fine sieve to remove seeds.
3. Stir lemon juice into blackberry puree and then chill mixture down to 45°F.
4. Pour sorbet batter into your ice cream maker, adding ginger pieces just before it's done churning. Using a rubber spatula, scrape the sorbet into an airtight container and freeze 4-6 hours.
5. When sorbet is ready, fire up your grill and brush peach halves with olive oil. Place peaches on grill cut side down and cook until warmed through, about 4 minutes.
6. Plate sorbet and peaches together and enjoy.
Posted by Robin Bellinger, May 13, 2008 at 12:30 PM
Has your baby reached the "papaya" stage? Image from The Nest
Earlier in my pregnancy I kept coming across books and websites that would inform me of baby’s current size by comparing her to a fruit or vegetable. This struck me as very funny, and I kept hoping to find or create a website that laid all those yummy baby sizes out in a week-by-week parade of fruit.
Sure enough, someone had already done it: I discovered this baby/fruit chart at The Nest while conducting my ceaseless research about what infant paraphernalia we actually need and what we can skip. Apparently our baby is now the size of a papaya, soon to move into eggplant territory. Yes, I’m trying to ignore that alarming watermelon looming in the future. Meantime, here is a recipe for papaya sorbet in honor of baby Bellinger.
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Posted by Lucy Baker, February 13, 2008 at 5:00 PM
Valentine's Day is less than 24 hours away, and wine shops everywhere are busting out the Champagne. But before you blow a wad of cash on an expensive bottle of bubbly, why not consider a carton?
That’s right: a carton of wine. Don't worry, though—this boozy treat bears no relation to the 5-liter boxes of Chablis that may haunt your collegiate past. Each pint packs up to 5% alcohol by volume, and there are currently six varietals to choose from: Rosé, Pinot Noir, Cabernet Sauvignon, Riesling, Sangria Rojo, and Champagne.
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Posted by Robin Bellinger, January 31, 2008 at 1:45 PM
When I read the comments on my first post about Essentials of Classic Italian Cooking.
I realized that I had underestimated the delicacy of the thumbnail biographer’s task. As an educated, experienced woman who brings home the bacon (okay, a small piece of bacon, but still) and cooks it up for her husband every night of the week, I never considered the possibility that I could be somehow insulting Marcella Hazan by writing that she learned to cook to feed her husband (something she herself has said), and I didn’t mean to imply that a woman who teaches herself to cook is necessarily without other accomplishments (such as Hazan’s doctorates in natural sciences and in biology). Heck, even if we didn’t have her amazing career to demonstrate what a formidable woman she is, we have her writing, so full of authority and character it leaves no doubt about the intelligence and strength of personality behind the words. I certainly meant no disrespect! I know most of us cook because we ourselves love food and being in the kitchen, but don’t we love to feed other people, too?
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