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Fresh Strawberry Granita

6/26/2018

Serves: 8

1 cup water
½ cup sugar
3 -4 cups strawberries, halved or quartered, depending on their size
Juice of ½ lemon
Pinch of salt

Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur

Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved.
Cool the syrup to room temperature. Set aside.
Place the strawberry pieces in a blender with a tablespoon of water. Blend until completely smooth.
Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth.
Pour the puréed strawberries into the cheesecloth. Let drain for a few minutes.
Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl.
Discard the remaining solids and put the juice back into the blender.
Add the water/sugar syrup to the blender along with the lemon juice and the salt.
Mix well.
Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping.
Place the pan or dish into the freezer for about 30 to 35 minutes.
Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan.
Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve.
Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer briefly, maybe 15 minutes, then scrape it with a fork as before.

COFFEE GRANITA

Serves: 4

Time: 15 minutes, plus 2 to 3 hours freezing

3 cups freshly brewed strong coffee
1/2 cup sugar, or to taste
1 tablespoon cocoa powder, optional

Stir coffee, sugar and cocoa together; taste and add more sugar if necessary.
Pour mixture into shallow metal or glass pan or bowl. Freeze about 30 minutes, or until ice crystals begin to form at the edges. Gently stir the crystals back into the liquid, not breaking them up entirely.
Continue to stir and break up clumps of crystals every half-hour or so. When the entire mixture has the texture of soft crushed ice, it's ready to serve.

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Pea Soup with Mint

6/20/2018

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Martha Bernstein recipe

Serves: 4 to 6

3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives

Melt butter over medium heat in a large heavy pot.
Add the onion and cook, stirring often, until softened but not brown, about 6 to 8 minutes.
Add 2 cups of broth, mix well and bring to a boil.
Add the peas and reduce to a gentle simmer.
Cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen.
Remove the pot from the heat. Add the parsley, mint and the remaining 2 cups of broth and mix well.
Puree the soup in a blender or with an immersion blender until smooth. If the soup is too thick, add additional broth or water.
Season the soup to taste with salt and pepper.
Whisk the crème fraîche and the heavy cream together in a small bowl.
Ladle the warm soup into serving bowls, sprinkle each with chives and top with a dollop of the crème fraîche and cream mixture.

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Asparagus, Bok Choy, Shiitake Rice Salad

6/9/2018

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Kay Carroll

Serves: 6 to 8 as a side dish

2 cups Basmati rice
4 cups Swanson’s Thai Ginger broth
1-tablespoon oil
8 oz. shitake mushrooms, cleaned and sliced
1 large shallot, minced
2 to 3 heads of bok choy, cleaned and chopped into bite-sized pieces, stems separated
1 lb. asparagus, trimmed and sliced

Cook the rice in the Thai broth until cooked yet firm. Set aside.
Heat the oil in a large pan to medium.
Add the mushrooms and sauté about 3 minutes.
Add the shallots and sauté for an additional 3 minutes.
Add the bok choy stems and the asparagus pieces to the mushrooms and shallots. Sauté all of the vegetables for an additional 5 minutes.
Combine the rice with the sautéed ingredients. As you mix, add the Bok Choy greens.

Note: This dish can be served warm or at room temperature. It can also be served as a main course.

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Fresh Strawberry Granita

Pea Soup with Mint

Asparagus, Bok Choy, Shiitake Rice Salad

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