cool sorbet idea

It's very hot everywhere in California, so here's a cool idea. Lavender is plentiful right now because it loves the dry heat of summer. Try this easy and elegant sorbet with some fresh lavender from your garden or farmers market. A small scoop alongside another sorbet like plum or even commercial ice cream is very beautiful.

A link to a video I did for the local paper last year is alongside. It includes 2 more sorbet recipes, one for strawberry and another for roasted apricots. Enjoy!

Lavender Sorbet
INGREDIENTS:
1 cup sugar
2 cups water
1 tablespoon lavender flowers
2 tablespoons freshly squeezed lemon juice & 2 tablespoons vodka
In a medium saucepan over medium heat, combine sugar and water until the sugar dissolves. Add the lavender flowers; stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes.
Place a fine strainer over a large bowl and pour syrup mixture through (straining out the lavender flowers). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

Grilling Squash

Today's Farmers Market was full of squash so here's another great way to serve it. Make sure the grill is on medium not high and keep an eye on the squash. The key to the wonderful flavor is to put the seasoning on after you grilled the squash. In this case that is a lemon basil dressing. I usually serve this room temperature and prepare it on my gas grill before I do the meat, fish or chicken.

GRILLED ZUCCHINI AND RED ONION
Adapted from Cook’s Illustrated May 2009
After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.

Ingredients
1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks or a mixture of several different squash
1/4 cup plus 2 tablespoons extra virgin olive oil
Kosher salt and ground black pepper
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves
Instructions
1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking.
4. Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Pluots or Plum Torte

The market is bursting with purple pluots and red fleshed plums right now and my favorite dessert of the summer is this classic torte. My mom shared this recipe with me many years ago; I think it's simplicity is the secret to it's fabulous flavor. You can substitute the plums out with nectarines or peaches when the mood strikes and these stone fruit are ripe.
A springform pan is essential, and can be used to make other cakes, like cheesecake.
PLUM TORTE

1 c sugar
½ c unsalted butter
1 c unbleached all purpose flour
1 tsp baking powder
pinch of salt
2 eggs
12+ purple fleshed plums*, split in half
Topping: sugar, lemon juice and cinnamon

Cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
Spoon this batter into a 9-in springform pan.
Place plum haves skin side up on the top of the batter. Sprinkle lightly with sugar & lemon juice, depending on the sweetness of the fruit.
Sprinkle with about 1 tsp cinnamon.
Bake at 350 for 1 hour.
Remove and cool. Serve warm or cool, plain or with ice cream. Good for as breakfast coffee cake too.

*Or use pluots, nectarines or peaches

Farmers Market Demo, June 20, 2009

This Saturday June 20, 2009 I'll be at the the Visalia Farmers Market (on the corner of Caldwell and Mooney Blvd) demonstrating a quick and easy stir fry that will help you use the ever abundant zucchini as well as other seasonal squash varieties, plus carrots and seasonal fresh herbs. This will be a colorful side dish with grilled chicken, burgers etc.
The key is to grate and drain the squash before stir frying to keep the vegies crisp, not soggy.
I hope you drop by on Saturday for a sample, and to tell me what you're cooking with our early summer San Joaquin Valley produce.



Confetti Squash & Carrot Sauté

Adapted from Cook’s Illustrated, July 1995

Use any fresh herb on hand, varying the amount depending on its
intensity. For instance, use two tablespoons of basil, parsley, or chives
but just one tablespoon of oregano, thyme, or tarragon.

Serves 4-6

Ingredients:

3 Tablespoons olive oil
3 medium squash, crooked neck, zucchini etc rinsed, trimmed,
shredded, and squeezed dry
2 medium carrots , peeled and shredded
2 medium cloves garlic, minced
2 Tablespoons minced fresh parsley leaves , or tarragon, basil, or mint
Table salt and ground black pepper to taste

Directions:

1. Shred trimmed zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk.
2. Wrap shredded (and drained, if instructed) zucchini in towels to squeeze out the excess liquid. Proceed immediately with recipe.
3. Heat oil in 10-inch (preferably nonstick) skillet over medium-high heat.
4. Add zucchini, carrot, and garlic; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
5. Stir in herbs and salt and pepper to taste.
6. Serve immediately.