Tuesday, July 14, 2009

Strawberry and Black Pepper Sorbet

The weather is rotten, so since I can't barbeque I have started experimenting making fresh fruit sorbets with spice.
Here's the recipe for the first one I tried.

Strawberry and Black Peppercorn Sorbet

4 cups crushed hulled strawberries (about 1 1/2 lbs.)
1 cup sugar
1 cup water
1 tablespoon of whole black pepper

Special equipment: Ice cream maker / sorbetière

Take peppercorns and crush roughly with a mortar and pestle.
Combine the water and sugar in a small saucepan and bring to a boil, stir occasionally to dissolve sugar and make a simple syrup.
Once sugar has dissolved, add the peppercorns and let it sit for 20-25 minutes.
Once mixture has cooled, strain the sugar water and peppercorns through a fine sieve or a piece of cheesecloth.
There should not be any pieces of pepper remaining in the simple syrup.

Add the syrup to the crushed strawberries and stir to combine. Pour into freezer bowl of ice cream make and freeze according to manufacturer's instructions. After it is done, transfer to another container and freeze for another couple of hours.

If you are feeling fancy, serve it in martini glasses. Enjoy!

Ode to Summer

Ah, the sweet rewards of going to pick berries on a farm.
Recipes to come soon....

Thursday, July 2, 2009

Steak kebabs with Mexican chili rub

The fruits of last week's BBQ: delicious kebabs on my friend's back deck, served with fresh strawberry daiquiris. Yum!


1 pound (500 grams) of your favorite cut of red meat, cut into approximately 1 inch cubes

1 -2 small zucchini, sliced into 1/2 inch rounds

1 red pepper and one yellow pepper, seeded and sliced into medium chunks

1 red or vidallia onion

3 tablespoons olive oil

2 tablespoons of Mexican rub


Take meat and cover it generously with the rub and press on with your fingertips. Brush meat lightly with olive oil. Thread onto skewers, alternating with the sliced vegetables. Place skewers on grill and cook until middle or meat cubes are well cooked, depending on heat of your grill. Let meat rest for a few minutes after removing it from the grill to allow the juices to redistribute. Serve with corn chips and fresh salsa.

Serves 4-5 adults