It’s a challenge living in our house and being hungry unless a pickle, cracker, and squirt of mustard sounds like the perfect meal.  Everything has to be prepared.   I’d like to think that not purchasing packaged prepared food is more healthy and less expensive in the long run, but I know better.  That would depend more upon the particular ingredients that fill my fridge, what type of recipe they’re destined for, and what size our servings are once we cozy up to our plates.  I could open my own market with the food that fills our house.  Or a bistro.

When I was growing up, my mother shopped once every two weeks to stock our cupboards and refrigerator, and when you’ve been raised in a household like that, you get used to knowing that not much else competes with the excitement generated by grocery shopping Saturdays.  The anticipation of unpacking the bags was always about wondering what had been purchased, even though it rarely differed from one month to the next.  I don’t think I could ever get away with shopping only once every two weeks, but it’s ingrained in me to plan nearly a week’s meals, so I still struggle with buying too much food when I shop.  I could blame it on being programmed to think about cooking for a family of five or six for a good portion of my life, or I might analyze that I’ve been permanently scarred by the lean days right before those grocery shopping Saturdays when all the Oreos had been eaten and the lone box of cereal in the cupboard was filled only with the crumpled inner wrapper and cereal remains.  Oh the agony.

Once we were old enough to be trusted in the commissary with my mother while she shopped instead of allowed wander about outside like the street urchins we were, we’d help her push the two carts she routinely filled.  I was amazed at the array of food and products to choose from I’d never seen before.  Of course I was familiar with products advertised on television, but those were so few compared to what lined the shelves, I was fascinated.  My mother would tell you I wanted everything  and was never satisfied, and I’d agree if you considered having a particular kind of tea, or different kind of jam could be classified as wanting everything. It was only food!

My incorrigibility as a shopper has always gotten the best of me, especially at this time of year because so much is fresh and ready to be enjoyed; berries, stone fruit, tomatoes, and sweet corn are the types of food I want to taste every day.  Unfortunately, instead of planning short trips to the market to purchase enough for a couple of meals, I purchase it all making grand plans to camp out in my kitchen for days.  I give it a valiant effort, then realize I’ve far too many vegetables that something has to be done with and no, another salad won’t put a dent in it.  I long for a food genie who will make dinner for me.

Instead, I survey the shallow depths of my pantry knowing it will provide a few decent options depending on my motivation.  A lasagna might be nice since there is a box of no-boil pasta, but the cheese drawer isn’t as ample as it once was since I’ve tamed that expensive habit.  The black quinoa I found on my last trip to Henry’s might be tasty with vegetables, but I want to give it more thought than I’m willing to invest in dinner tonight.  Fried rice is another idea, but it’s gotten quite the workout in recent months and has ceased to resemble any kind of the fried rice I’m quite fond of since I add whatever I have on hand to the skillet.  I hesitate to reach for the arborio because as much as I enjoy risotto, it garners comments of undercooked and chewy no matter what I put in it.  There are a few small potatoes for a skillet scramble as well, but that was on the menu night before last.  I avoid opening the freezer, because it tends to be the last resting place for excess baking ingredients and left-over sauces, but tonight, there is the promise of that fabulous new pie crust recipe I tried and the left over dough I so carefully wrapped for another time.

Sauteed veggies + bacon + pie dough = galette, which means I can avoid going to the grocery store one more night and perhaps think more constructively about curbing my food shopping habits.

Rustic Vegetable Tart with Bacon and Cheese

4-5 small unpeeled potatoes, parboiled

2-3 pieces thick bacon

1 c. colored peppers, seeded and sliced

1/4 onion, sliced

1 clove garlic, minced

1 tomato, sliced and patted dry

1/2 recipe this pie dough

1/4 c. soft cheese such as St. Andres, brie, or chevre

1-2 green onions

fresh Parmesan

salt & pepper to taste

Preheat oven to 375 degrees F and if you have one, place a baking stone in the oven as it preheats.

Place the small unpeeled potatoes (red, white, or fingerling) in a small pan of water and cook over medium high heat to a boil.  Reduce heat and cook at a simmer until a fork can pierce the potatoes with a bit of resistance.  Remove from heat and cool them in a cool water bath.  When cooled, slice into circles and set aside.

While the potatoes are cooking, in a large skillet, fry the bacon until done, but not crisp.  Remove from skillet and drain on paper towels.  Retain about 1 T of the bacon fat.

Over medium heat, saute the peppers and onion in the reserved bacon fat until softened and just beginning to caramelize, about 5 minutes.  Add the garlic and saute, about a minute.  Add the potato slices and toss with the other vegetables briefly.  Season with salt and pepper and remove from the heat.

Roll out the dough between two pieces of plastic wrap to about 1/8″ thickness, about 15 inches in diameter.  Remove the top piece of plastic wrap and invert the dough onto a piece of parchment placed on an inverted jelly roll pan or cookie sheet.

With a spatula, spread the soft cheese over the dough, leaving about a 2-inch edge.  Arrange the vegetable mixture over the cheese.  Break the bacon into large pieces and layer them over the vegetables.  Place the sliced tomatoes on top.  Lightly season.  Pull the excess dough over the ingredients to partially cover.

Carefully slide the parchment from the baking sheet to the hot baking stone and position the galette in the center.  Bake for about 30-40 minutes depending on how loaded it is, or until the tomatoes are caramelized and the crust golden brown.  Remove the stone from the oven and allow the galette to cool about 5 minutes before serving.  Before cutting into portions, sprinkle with sliced green onions and freshly grated Parmesan.

Notes:

• Clearly this is fondly known as a refrigerator dinner.  No trip to the store necessary.
• Any kind of soft cheese will work for this.  I like to use it to keep as much moisture from the bottom of the tart as possible so the cheese helps with this.  Sauteeing the vegetables before baking them also helps.  Any kind of creamy, spreadable cheese will work.
• I used green, red, and yellow bell peppers for this, but the possibilities are endless. Zucchini and broccoli come to mind and if I’d had either, I’d have used them.  Asparagus, corn, mushrooms, green beans or anything you have on hand would also be great.  If you plan to use chard, kale, or spinach, it needs to be steamed or sauteed first, then squeezed to remove excess moisture.
• Of course the bacon doesn’t have to be added to the mix, but that bit of pork fat is so good.
• If you don’t have a baking stone, then try a cast iron skillet or two jelly roll pans lined together.  The idea is to put the tart on a heated surface to get the crust baking and crisp before juice makes it soggy.

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With most of the rest of the country sweltering in record temperatures, we’ve yet to see any real sunshine or warmth for more than a couple of days at a time this summer.  Although I’m not one to complain too loudly about it, generally content to be in my house or pottering around on the patio regardless of the weather, my husband is quite the opposite.  As in past years, he collected our youngest and a favorite cousin to hit the road for a guys-only adventure, first to San Francisco for the expected tourist destinations and a college dorm tour fit in for my son, and then to Sacramento for some wild and crazy white water rafting.  I was left with several days of solitude, chick flicks on a whim, and the promise of a few days in Las Vegas upon their return.

It’s been years since we visited Las Vegas in the dead of summer, preferring Fall with its football-betting fan-packed sports books and the more cost effective shopping over feeding slot machines.  The 110 degree heat quickly reminded us that our cool temperatures and grey July skies aren’t all that bad unless one enjoys searing, dry heat, especially intense when one is standing on street corners amongst the masses waiting for traffic lights to change.   Thank goodness for cool casino breaks, taxis, a cushy hotel room at the Mirage and fabulous food.

We like to try at least one new restaurant when we visit and this time, were able to try one that’s been on my list for a while; Joel Robuchon’s L’Atelier in the MGM Grand.  The red and black decor is swanky, and bar seating allows for an on-going view of all the kitchen goings on.  We indulged ourselves with the seasonal tasting menu and wine pairings.  From the L’Amuse-Bouche of avocado and cilantro grapefruit gelee, to the selection of cheeses and the smoked foie gras terrine layered with caramelized eel, the meal was truly exceptional.

And then there were the potatoes.  Saying they were mashed doesn’t quite cut it.  I wondered just how much butter had been incorporated into them to make us want to linger over each small spoon full, savoring it much like one would a popsicle on a warm day.  Well, maybe not quite like that, but you get the idea, right?  The potatoes stayed with us, as in, “Those potatoes…” muttered by one of us in the middle of something completely unrelated, like wound-licking after losing all of the 4,000 penny winnings from the royal flush because that’s what one does in Vegas.  “Mmmm…those potatoes…” I vowed to make them once we were home.

But it was banana cream pie that became an unexpected focus of our trip this year, in spite of the potatoes.  The banana cream pie seen on a deli menu very late one evening when we shouldn’t have been eating to begin with.  Banana cream pie my husband wanted but never ordered, instead of a light dinner with a bit of protein and vegetables.  Just banana cream pie and a glass of milk.  Joel Robuchon’s perfectly plated assortment of four lovely sorbets and decadent array of luscious tarts weren’t enough to keep banana cream pie out of his head, and that’s saying quite a bit.  I swear he asked the waiter if perhaps they had banana cream pie.

Of course I made banana cream pie for him almost as soon as we were home — but not until I’d made the potatoes.  “Oh, those potatoes…”

Banana Cream Tarts

For the pate brisee…

2-1/2 c. all purpose flour

1 tsp. sugar

1 tsp. kosher salt

1/2 lb. unsalted butter, chilled

1/3 c. water, iced

Cut the butter into slices, then quarter them and place in the freezer briefly to chill.

Add dry ingredients to a food processor and pulse a few times to mix them.   Add the butter all at once, then pulse until the mixture begins to form pea-sized crumbs.  Add the water to the mixture and pulse just until it begins to come together.  Add additional water if necessary, a tsp. at a time.

Turn dough out onto a sheet of plastic wrap and form into a disk.  Wrap well and chill at least 1 hour.

Preheat the oven to 400 degrees.

Remove the chilled dough from the fridge and between two sheets of plastic wrap, roll it out to about 1/8″ thickness.  Using a round cutter approximately 5″ in diameter cut 12 circles and lightly press them into your tart pans.  Prick the dough lightly with a fork all over, then line each shell with a square of parchment.  Fill with pie weights, dried beans, rice, or pasta.  Blind bake for about 20 minutes, then remove parchment and weights and bake until golden brown, about 15 minutes more.  Remove from oven and cool completely before filling.

For the pudding…

1/2 c. sugar

6 T all purpose flour

good pinch of kosher salt

2-1/2 c. whole milk

2 egg yolks

1 T unsalted butter

1/2 vanilla

ripe bananas for tart assembly, about 3-4 depending on size

In the top of a double boiler over boiling water, mix the dry ingredients.  Pour the milk in, stirring as you go to mix well.  Allow to cook, stirring occasionally, until it is thickened.  Cover it and cook for an additional 10 minutes, continuing to stir it occasionally.

In a small bowl, beat the two egg yolks well, and add a spoon or two of the milk mixture, stirring quickly to incorporate.  Add the egg mixture back to the pot and mix well.  Turn the heat down under the water and allow the pudding to cook for 2 more minutes, stirring constantly.  Remove from the heat and stir in the vanilla and butter.  Scrape the mixture into a shallow bowl and allow to cool completely.

To assemble the tarts, slice the bananas and cover the bottom of each shell to your liking.  After the pudding has cooled, distribute amongst the shells, covering the bananas.  Refrigerate until chilled, at least 1 hour.

To serve, cover each tart with sweetened, whipped cream and add more banana slices.

Notes:

• I thought I had the perfect pie crust recipe, but I was wrong.  This recipe is amazing.  Featured in the July 2010 issue of Martha Stewart Living, I’ve made it several times this summer and it comes out fabulously each time whether blind baked or not.  It’s sturdy, flavorful, and nicely flaky.  It even holds up with a bit less butter (about 2 T) which I found out the worrisome way once– I was distracted and didn’t put it in the processor.  So much for the science behind cooking.
• Speaking of food processors, you can make this without one.  Just make sure the butter is cut into small cubes, and get them really cold.  Spreading them out on a metal surface like a baking sheet or pie pan and freezing them works well.  Using a pinching motion, incorporate the butter into the dry ingredients until the mixture resembles a coarse meal, then add the water and toss the mixture lightly with a fork until it begins to form a clump.  It shouldn’t be wet or sticky when it’s done.  Continue with the recipe as written above.
• The pate brisee recipe is enough for about 12 tarts, but I halved it to make six and froze the remainder.  The pudding recipe makes enough for six generously filled tarts, so if you want 12, then double it, or put less pudding in the shells and more bananas.  First science, then math.
• I like to use one of those muffin top pans for tarts when I don’t have the patience to press the dough into all those little curves on my traditional tart pans.  It’s a shallow muffin tin.  Once baked, I cool the shells right in the pan, then complete the process on a rack.  They come right out using an off set spatula and a steady hand.
• If you want to make things ahead for quick assembly later, make sure to cool the pudding at room temperature completely, then place a piece of plastic wrap directly on the surface of the pudding before refrigeration.  It will keep over night.  I filled the cooled tart shells, kept them in the pan I baked them in, then put them in the fridge over night.  I whipped heavy cream with a bit of powdered sugar until stiff peaks formed, topped the tarts, then put them back in the fridge uncovered a couple of hours before we ate them and they were perfect!
• Just to be decadent, I’m thinking a drizzle of caramel and chocolate over these would be so delicious with a sprinkle of pecans to finish.   Or maybe a thin spread of chocolate ganache in the bottom of the crust before the bananas and pudding.  Or….I could go on and on.

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It’s been quite a while since I’ve written here and I’d like to say it’s because we’ve stopped eating — our waistlines would most likely appreciate it if we had — but sadly, that is not the case.  With my youngest son’s last year of high school recently drawn to a close and my own reinstatement as par-boiled domestic engineer coinciding with that of my son’s accomplishment, I’ve been distracted.  I’ve spent 31 years raising my children and had a busy career for much of it, so one might think that with endless amounts of time to look forward to, I’d roll up my sleeves and get on with whatever I’d wanted to do when time didn’t allow.  Instead, I’ve been involved in perfecting the fine arts of avoidance and procrastination.  Meals I’ve prepared have been relatively simple and those I’ve experimented with and taken the time to shoot have had photos languishing on my hard drive waiting for even the tiniest hint of motivation.  It seems that impending empty nest syndrome is alive and well in Paradise.

My son will be off to college late in August and so I’ve spent quite a bit of time taking stock of our lives.  Sounds heavy, doesn’t it?  Somewhat like pushing away from the table after a huge holiday dinner vowing never to eat again — unless it’s light and healthy, of course.  From a non-food perspective, this would mean we’re taking things lightly this summer — the summer before we’re sans children in residence.  The summer before we look at one another and say, “Where did all those years go, and how did we get to be this old?”

Time flies.

It seems that light, uncomplicated, and nutrient packed food is in order — like salmon.  Maybe we can dupe our bodies into thinking they’re spry again.  It’s a start, right?

This recipe is quick, tasty, and requires little or no prep.  Perfect for warm weather and relaxing times.

Grilled Pancetta Wrapped Salmon Skewers

1/4 c. + 2 T extra virgin olive oil

2 T red wine vinegar

2 cloves garlic, minced

1/4 c. chopped flat-leaf parsley

1 green onion, sliced very thin

1/2 tsp. kosher salt

1/2 tsp. freshly cracked pepper

1 lb. salmon

4 oz. pkg. pancetta

In a small bowl, lightly mix 1/4 c. olive oil, vinegar, garlic, parsley, onion, salt, half the pepper and set aside.  Heat grill to medium high.

To make the skewers, slice skin from the salmon and discard.  Mix 2 T of olive oil with the remaining pepper and rub over both sides of the salmon.  Cut into even cubes about 1″ in size.  Unroll each pancetta circle, and using two for each cube of salmon, wrap one around 4 sides, then a second to cover the remaining sides, securing it with a toothpick.  Continue until all the salmon is wrapped.

Wipe a grilling basket with an oiled paper towel and set salmon pieces inside.  Place the basket on the grill and cook covered about 2 minutes before turning once.  Cook an additional 2 minutes until salmon is just cooked through.

Drizzle the parsley sauce over and serve the remaining quantity for additional dipping.

Notes:

• I adapted this from a recipe published in the June 2010 issue of Sunset magazine which calls for a more traditional threading of several salmon cubes onto longer skewers.  If you don’t have a grilling basket, this would clearly work better unless your grill grate has narrow gaps.
• If you don’t have a grill that registers temperature, in order to tell if the the heat is ready for cooking, hold the palm of your hand 5 inches from the surface of the grill.  If you can leave it there 2 seconds, then it’s about medium high heat.
• Searing the salmon pieces in a hot skillet or broiling them would be an alternative way to enjoy this recipe.
• The parsley vinaigrette is very nice.  I’m more inclined to use lemon or lime juice but enjoyed the red vinegar in this recipe, its acid just right for the richness of each bite.  I’m thinking that a good shake or two of dried pepper flakes would be a tasty addition next time.
• Pancetta is similar to bacon in that both are cured pork belly; however pancetta is not smoked.  If you substitute bacon, consider using only 1/2 slice of bacon per cube of salmon.
• We don’t often eat salmon because of its rich taste but enjoyed this recipe quite a bit.  The small portions were perfect for a light and very flavorful meal and would be a great addition to a party platter or as a starter course for a more formal dinner.
• Lucky is the person who can benefit from a couple of pieces left over the next day for lunch.  The flavor is still excellent if not more so.  Wrap well after cooled and then store in the fridge.
• I used wild-caught Alaskan Coho for this recipe.  It caught my eye because I hadn’t previously noticed it in the fish case at the market and it was less costly than the King Salmon normally sold.
• For information regarding responsible consumption of salmon and other types of fish, Monterey Bay Aquarium’s Seafood Watch is always a great resource.
• Salmon is an excellent source of omega-3 fatty acids reported to be of benefit for a variety of health reasons, but you probably already knew that, didn’t you?  All things considered, the recommended number of portions of salmon per week is only one.

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I suppose you could convince me there is a dessert that typifies summer more than shortcake, and you might be able to string me along for a while before I came to my senses to explain delicately that, at least to me,  not much else can compete.

My shortcake memories go back years, but they always begin the same:  with a biscuit.  Not a slice of angel food cake, or pound cake.  A lowly biscuit.  One that, if you’re me,  would normally be found on a plate filled with beans, rice, and coleslaw.  That kind of biscuit.  The one that not much else can compare to when it comes to soaking up juice and binding everything together, whether it’s dessert or not.

Sure, I’ve tried a variety of recipes, combinations of flavors and ingredients, but in the end I’m only truly satisfied with that slightly salty bite of biscuit and the tart sweetness of fresh berries tempered by the richness of cream.  It’s fabulous.

Recently, my husband surprised me with Thomas Keller’s latest book, ad hoc at home.  He’d heard that the man himself would be visiting a local Williams-Sonoma so decided to wait on his lunch hour in a rather lengthy line to get Keller’s signature for me.  Not only was I touched by the gesture, I couldn’t wait to dig into the recipes.

You know what it’s like to get a new cookbook.  You leaf through the pages, savoring each possibility, wondering what might measure up to your expectations without killing yourself on the first attempt:  buttermilk fried chicken…rubbed and glazed pork spareribs…iceberg lettuce slices…No, it was the buttermilk biscuits that got my attention first.  I have to admit I did go back to the iceberg lettuce slices (you have to try his Blue Cheese Dressing), but the biscuits are what I first settled down to make knowing instantly they were destined for berry shortcakes.

Think about it.  They’re perfect for the picnic of all summer picnics — July 4th.  You make them the day before, cool them completely before sealing their crispy freshness away so you can split them and then dollop on some cream and berries that have had a chance to sit for a while to develop a lovely, syrupy juice.

There is an art to this if you want to take some time with it, and if you’d like to consider another ingredient you may never have tried before which is perfect with berries, try mascarpone.  I’m partial to mascarpone, so when I saw that Keller included it in a recipe for peaches and cream, I had to try it giving it my own spin, of course.

If you’re thinking that it may not travel well, think again.  With a few recycled jars filled and kept in an ice chest, you’ll be able to turn out the perfect summer dessert for your July 4th holiday, courtesy of inspiration from Thomas Keller, of course.

Mixed Berry Shortcake with Lemon Mascarpone Cream

For the biscuits…
2 c. cake flour
2 c. all-purpose flour
1 t + 1 tsp. kosher salt
1 T baking powder
1 tsp. baking soda
1/2 lb. unsalted butter, cut into small cubes and chilled
1-1/2 c. buttermilk
2 T unsalted butter, melted

Preheat oven to 425 degrees F.

Whisk the dry ingredients in a large bowl.  Add the chilled cubes of butter and with your fingers, “pinch” them into the dry ingredients until the mixture resembles a coarse meal with chunks no larger than the size of small peas.  Add the buttermilk and with a wooden spoon, gently stir and “lift” the mixture, slowly working in the flour until all dry ingredients are dampened.  The mixture will be quite wet.

On a surface lightly dusted with flour, pour out the dough and with flour dusted hands, pat out a 3/4″ loose rectangle.  Dust a glass or biscuit cutter with flour and press into the dough, removing each piece onto a parchment-lined baking sheet.  Gather the bits and pieces together gently and press to repeat the process until all the dough is used.

Lightly brush the dough cutouts with buttermilk and bake for at least 15 minutes or until biscuits are a golden brown in color.  Remove the biscuits when done to a rack to cool completely.

For the lemon mascarpone cream…

4 lg. eggs, separated
1/2 c. sugar
1/2 c. mascarpone or cream cheese, room temp.
1 c. heavy cream
1 tsp. lemon zest
1 tsp. fresh lemon juice

With a standing mixer, whip the egg whites until they are foamy.  Add half the sugar gradually with the motor running until stiff, glossy peaks form.  Scrape out into a bowl and reserve.

In the same mixer bowl, add the egg yolks and the remaining sugar and whip until the mixture is very pale and thick.  Whip in the mascarpone until well blended and scrape into a large bowl to reserve.

Clean the mixing bowl and whip well, and pour in the heavy cream.  Whip until soft, medium peaks form.  Add the lemon zest and juice and mix. Add this creamy mixture to the egg yolk mixture by thirds, carefully mixing to lighten it before the next third is added.  Add the whites a third at a time, folding carefully so as not to deflate them.  When all are incorporated, cover with plastic wrap and chill for at least 2 hours, or overnight if possible.

For the berries…

6 oz. blackberries
6 oz. blueberries
8 oz. strawberries
2 T raw sugar
balsamic vinegar

Hull the strawberries and quarter them.  Add the blueberries and blackberries to a large bowl and mix with the strawberries.  Sprinkle over 2 T raw sugar and gently toss.  Splash with balsamic vinegar if desired and cover, allowing to sit at room temperature for at least 30 minutes before serving.

To serve, split a biscuit, dollop on a large spoon of lemon mascarpone cream, then pour over the berries and juice.  Cap the dessert with a biscuit top and serve.

Notes:

• This recipe was inspired by Thomas Keller’s ad hoc recipes.
• I loved these biscuits.  Keller makes them in a food processor, but I’m so used to just pinching the butter between my fingers, I didn’t bother to get out my Cuisinart.
• The key to the butter is to cut it into small squares and briefly freeze them.  The butter needs to stay as cold as possible when mixing.
• These biscuits are salty, and that’s what makes them so good.  Wow.  Definitely brush on the buttermilk before baking.  It makes an amazing crust on the biscuits.
• I guess I should mention if you’ve not already noticed that raw egg goes into this lovely lemony cream mixture, so for those who need notice, there it is.
• Don’t balk on the splash of balsamic vinegar in the berries.  It enhances the flavor perfectly!  If you’re brave enough, add a sprinkle of basil chiffonade and mix it in.  Not only is it beautiful, it’s tasty.
• Truly, decadently light and delicious.
• You might get creative and use small jars to create individual desserts.  The biscuit goes first in the jar then screw on the lid.  When it’s time to serve, the lemon cream and berries can be added.
• If you have to take this dessert on the road, then just pack up the parts in jars and chill well until you need them.

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I thought I’d have more time to write at this point in the year, but I’ve been preoccupied by my youngest son’s graduation from high school, as well as planning for a fall trip to the UK — our first official empty nest vacation. Is there such a thing?

Both events provide me an excuse to spend time at my Mac even though one is rarely needed.  Who knew that sifting through 18 years of significant world events, pop culture, family photos and memories could be so time consuming?  Each rediscovered piece of a life gives me pause, and I can’t resist indulging myself more time than is necessary to collect this piece or that to add to a collection that will commemorate my son’s big milestone.  Memories of my own graduation day and those of my two older sons have me counting the years since, amazed at how truly quickly they have passed.

When I become too maudlin,  trip planning commences and the details of deciding which route to take from London, how many nights to spend where, and which pubs might best entice us to stop and sample a pint or two gives me something to look forward to. It doesn’t quite distract me from wondering how it will feel after so many years of having growing boys in my house, to have none.

Oh my goodness.

I’d say it’s time for some ice cream, wouldn’t you?  Or what about sherbet?

Definitely.

Berry Buttermilk Sherbet

6 oz. raspberries

6 oz. blackberries

6 oz. blueberries

1/2 c. raw sugar

1-3/4 c. buttermilk

juice of 1/2 lime

1/2 tsp. cardamom

Add all ingredients to a blender and puree until smooth.  Pour into the container of an electric ice cream maker and run until frozen, but soft enough to spread into a container to place in the freezer.  Seal well and freeze 1-2 hours before serving.

Notes:

• This was adapted from a recipe in the June 2010 issue of Sunset magazine.
• First things first:  Sherbet is pronounced like this. There is no “r” in the second syllable.  But you knew that, right?  Just checking.
• Why is this a sherbet and not a sorbet?  Sherbet contains dairy products, although most often the fat content is quite low compared to that of ice cream.  Sorbet contains no dairy products.
• If the idea of seeds from the berries concerns you, then puree them first and force them through a sieve.  This in not my favorite thing to do, and I don’t mind the seeds, so no sieve and sherbet far more quickly.
• If you wanted to make this without an electric ice cream freezer, spread in a shallow metal baking pan and freeze it for 30 minutes.  Remove from the freezer and using a spatula, scrape the sherbet from the bottom of the pan and then smooth it out again.  Repeat as needed until firm enough to scoop.
• If it hardens too much to scoop, allow it to sit at room temperature about 10 minutes to soften a bit.
• Highly recommended. The berry flavor is intense, the buttermilk provides a pleasant tang, and it’s not too sweet.
• Guaranteed not to make you feel guilty, and much more healthy compared to ice cream.  Think of all those lovely antioxidants!
• OOH-LA-LA bowl below courtesy of a very nice lady who gifted it to me chock-full of fudge sauce.  Thanks, Carolyn!

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Many thanks to Jeremy for the incredible baking dish.  I love it!

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3. Peposo with Roasted Pepper Salad on Focaccia You’re wondering what peposo is, right?  Or perhaps you know...

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