Thursday, May 23, 2013

Watermelon Sorbetto

Summer sneaked up on us. . late-April was deceptive with it's sudden stormy showers and cool evening breezes. For a while we grew complacent, duped ourselves into believing these mild days were here to stay. But then, just like that, the nip in the air was gone. Now early mornings are often motionless, hot. By noon the sun is glaring and the heat stifling. 

Soon appetites will begin waning and the kids will beg for things that are cool and scoop-able. The best way to indulge my children's summer dreams: this delicious sorbetto

The sorbetto is made with fresh watermelon juice and a whisper of lime to add a hint of tartness. The amount of sweetness is just right and does not overpower the fruit's natural flavor. David Lebovitz recommends throwing in some mini-chocolate chips for fun (to mimic watermelon seeds). I've never done this but maybe I will the next time I make a batch. Personally, I don't think it needs any chocolate: there couldn't be a simpler, more delicious dessert to round off your meal.

This sorbet is best made in an ice cream maker, but I often skip that step and freeze the mixture directly in popsicle molds. The recipe can be found on Page 112 of The Perfect Scoop by David Lebovitz, or because I am too lazy to type it out you can find it here.

Sunday, May 19, 2013

Masala Chai for Needy People

I've wanted to get back to this space but it's hard to be a foodie when you've lost your sense of taste and smell. 

January started off great. I had awesome things happening in my kitchen: there was a lot of cooking and experimenting going on, a bucket-list of food-related projects I wanted to do this year, a lot of early-morning baking and photography in the soft, lovely light in the playroom just off my kitchen. . . Then the flu struck me down. Followed by repeated, debilitating, episodes of allergic rhinitis. It was almost April before I could shake all of that off and be my normal self again. 

But I still can't smell anything. I get faint whiffs of things at times, but mostly nothing otherwise. My sense of taste is creeping back and food is no longer unappetizing. However, I can only tell that what I'm eating is sweet/salty/sour/hot. I don't get all the other subtle flavors. Not only has it been depressing to eat in this state but it has been that much worse to cook and never know what is really going on with what I've made. I can't always be sure if food is seasoned properly or, quite simply, if it even tastes good. I hold things close to my nose, inhale deeply. Nothing. 

It has been a hazard too:  I've forgotten pots of oats simmering on the stove some mornings while I dashed around doing other chores and only noticed the smoke rising from the kitchen when I (luckily) walked by much later . . . or I badly scorched things in the oven.. I once failed to acknowledge a rotting, rank head of cauliflower in the crisper for several days .. And then there are the things that I missed being able to breathe: the rain, flowers, the baby's skin, fresh bread, chocolate . . Without my sense of smell to rely on, I have been quite lost. 

After struggling with this for a few weeks I reminded myself: cooking is intuitive. I've discovered it's possible to trust my instincts and to rely on visual cues. Most of the time this works in my favor. During this phase I had stopped reading food blogs in addition to abandoning my own - what's the fun in reading about food that you can't truly experience? But I'm warming back up to it all. . . starting by hanging around on Instagram again. . scanning my Google Reader for all the interesting posts I've missed these months . 

And so I start out my mornings with a steaming cup or two of Masala Chai, consumed by the liter during the day, catching up on my reading. 

This isn't really a precise recipe, but it is how I usually make my tea. I play around with it most days, omitting one thing or the other. Never really knowing what this tea *really* tastes like, guessing instead by the zing of ginger on my tongue and the heat of the black peppercorns at the back of my throat. This Masala Chai is wonderful when you have a cold, or a sore throat. A thermos-full prepared by me often does the rounds of my neighborhood each time a friend feels under the weather. 

Masala Chai
(makes 1 cup of tea)

1 clove
3-4 black peppercorns
a few pieces of cinnamon bark
2-3 green cardamoms
a pinch of fennel seeds
2" piece of ginger
evaporated milk

Crush everything together in a mortar and pestle. Bring 1 cup water to a rolling boil and throw the spinces and ginger in. Simmer 2-3 minutes. 

Add 2 tea bags (black tea), tags removed, or cut open two teabags and add the loose tea to the boiling water. Remove from heat, cover, and let steep 3-4 minutes. 

Place back on the stove, uncover, add desired sweetener and evaporated milk. Heat through but don't boil, strain and serve. 


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