Homemade Papaya Sorbet

We borrowed an ice cream attachment from a friend to use with out stand mixer. We decided on papaya because we had one in the house that was bridging on overripe. 

Straining the pureed papaya

Chilling the simple syrup

Pureed and strained papaya

Blending the simple syrup and the papaya

 Beginning to mix the sorbet in the ice cream attachment

Fully mixed and ready to eat

Finished product!

I would definitely try making either sorbet or ice cream again with the attachment. While you do need to prepare ahead of time by freezing the bowl an prepping the fruit, it's relatively easy to make and can be accomplished in a few steps. I'm not sure I would use papaya again - it was more naturally sweet, and in combination with the simple syrup, pushed it a little too far into the "sweet" realm that I would have liked. 

Winter Panzanella

It has been a terribly long time since the last post, but I'm back on the horse again! 

Paul and I were looking for some winter dinner inspiration, and I found a recipe for a delicious sounding winter panzanella. Paul loves Brussels sprouts, I love butternut squash -- seemed like a good choice. 

We didn't have sherry vinegar, so we made a concoction of sherry and white wine vinegar to soak the red onions, which I'm not sure came out the way it should have. I also totally spaced on using the gray salt, and instead used regular salt with the onions. Oops. I thought there were too many raw onions (and raw onion taste) -- maybe flavor was dulled by using the wrong salt and the lack of sherry vinegar? 

Enjoying the winter colors (and our new camera which captures them quite well)!

Overall, I think it turned out pretty good. As the author of the post (and others) commented, you certainly use a lot of dishes! I would definitely roast both the squash and the croutons together in the future. I'd also do less red onion -- while pretty, I don't need much raw onion to give me that onion-ey taste. Paul and I also thought the addition of chick peas or cannellini beans would be good in the future. Lastly, I'd actually use sherry vinegar instead of whatever crazy mixture we made in hopes of getting the correct flavor next time!

Pork Chops with Peppers and Capers

We got all motivated to try some new recipes last week, including this tasty pork chop recipe. We purchased rib pork chops (I think I normally get the loin? I don't even know) to use, as directed by the recipe. Granted, I've never made this before, but I was impressed with how it turned out!

You do need to prep a little beforehand -- making the brine and soaking the pork chops overnight. We also forgot to pick up black olives, so omitted those.

Making the brine

Prepping all the veggies

Here is the pork, taken out of the brine and drying before dredging in flour.

Browning the pork chops

Mixed all together with the peppers, capers and green onions

Final product on the plate!

It was quite tasty -- definitely better than I expected -- and pretty easy as well! I am not a huge salt person (Paul prefers things saltier than I do), and I thought this was nicely balanced. I loved all the brightly colored peppers, and they went really well with the meat. Enjoy!

Salmon with Lemon, Capers and Rosemary

Looking to jazz up some salmon, we found an easy recipe online that included ingredients we already had at home. Adding lemon juice, lemon slices, chopped rosemary, capers and marsala cooking wine helped create a simple dinner that tasted delicious.

Cooking them on the grill in the foil packets keeps everything bundled nicely and is easy for clean up! No scrubbing of the grill needed. If you like your salmon more on the rare side, you may want to do a little less than 10 minutes. Everything steams inside the foil packet, and the flavors of lemon and marsala (and the saltiness of the capers) impart onto the salmon.
 

We served the salmon alongside some couscous with raisins and a side salad. I liked this recipe because it just added a little something to basic (albeit delicious) salmon.

Pesto Chicken Sandwiches

I'm a big fan of repurposing leftovers, and Paul had a great idea this week, We had leftover grilled chicken breasts, that had been marinated in a little olive oil and herbs de provence. Paul suggested we make pesto chicken sandwiches with the leftover pieces. 

We threw together a quick pesto (basil leaves, some leftover chopped walnuts, olive oil, Parmesan cheese... I forgot garlic!) in the food processor. I think the pesto looks so dark because we used walnuts instead of pine nuts. which are lighter in color.
 

We served them on hoagie buns, with a smear of pesto, some melted mozzarella and tomato slices. Delicious! Easy to make and cheaper than going out for lunch on Sunday.

French Cooking Class

For Paul's last birthday, I bought him (well, us) a French cooking lesson. We finally redeemed our class last Friday evening. We attended a class at Cook Au Vin, which is in Chicago. They make it very clear that while we are actually going to be cooking, we're able to drink some wine and have fun at the same time.

We cooked the Vuitton Menu, with a couple changes. We did a roasted mixed vegetable dish instead of the Tournee vegetables -- and we had a prune pudding instead of a lemon pie.

Our prune puddings cooling -- we had to make these first.

Paul and our chef/teacher for the evening

Prepping all the ingredients

Putting together our scallop appetizer (cooked in a ceramic shell)

Paul stirring the main dish (Hunter's Chicken)

The roasted vegetables awaiting dinner

The finished scallops!

Overall, I thought it was a fun and interesting class. We did learn some helpful techniques during the process, like the easiest way to dice an onion, which herbs should go in at the start of a sauce versus the end, and learned more about making a roux. I am always worried that my roux is too thick, but apparently that isn't as big of an issue as I made it!

I thought the food turned out pretty good (considering a bunch of novice chefs were the ones cooking everything!). Our chef was kind and very thorough in explaining why he did things. He also did a great job of managing all the craziness that ensued once people had taken down a couple bottles of wine! I would be interested in doing another class like this in the future and learning some additional techniques.

Fiori di Zucca

One of Paul's patients was kind enough to share some of the squash blossoms she had growing in her garden. We had some delicious fiori di zucca while we were in Italy, so i was super excited to make them again. 

We used a simple recipe we found online (we found many, with variety in terms of the frying batter and the cheese to include inside). This recipe called for ricotta cheese (we had a cup or so left of skim ricotta, and an easy batter of flour, salt, egg and warm water.

The batter was not too bad -- I think I would have used either a little more salt or perhaps a saltier cheese (whether full-fat ricotta or mozzarella). I wanted (and did) add salt to these after I took the first bite.  I also tossed in a little thyme with the filling, which was pretty tasty. You could easily include chopped basil, rosemary, or sage to change up the flavoring of the filling.

They were simple to make and cooked quickly. You definitely want to eat them right away while the breading is still crispy! And I'd avoid eating the stem end (or getting too close to it) as well -- even after taking out the stamen or pistil, it can be bitter. 

I'm hoping we can another batch to fry up before summer is over!