Odds are, when you’re planning a Sunday supper menu, homemade pizza with Lime Honey Beet Salad would not appear in the same sentence. Just not palate-pleasing, huh? Let’s follow that with dessert, homemade-homemade Limoncello Sorbet. The first homemade is for the limoncello, an Italian lemon liqueur, which two neighbors and I produced during the last two months. The second homemade is the sorbet we made using Little Darlin’, our ice cream maker.
Scrubbed, roasted, peeled, sliced and mixed with cider vinegar, lime zest and juice, honey, olive oil and spices, result in a very tasty colorful beet salad.
Probably this is a meal to serve only blood relatives, those family members who already love you unconditionally. That’s why my neighbors, Michelle and Adriana, and I invited only our families to supper. For safety’s sake, Michelle suggested we throw a green, leafy salad into the mix. Why not?
Adriana’s husband, Bob, served as grill master, sommelier and Bob-of-all-Trades
Agreed, it was a mishmash of flavors and tastes but everything seemed to work. If you recall, we have 50 pounds of pizza flour to use this Summer so we got busy and made six different kinds of Sicilian-crust pizzas. What was especially delightful was the long and lazy supper, taking our time to evaluate a pair of pizzas before grilling more. Enjoying the beets, the greens and the conversation.
We sprinkled our paddles with corn meal so the pizzas could be easily transferred to the stones. This time, a classic margherita and a Provencal pizza.
Those little pesky grape tomatoes, on the roll……..Adriana to the rescue.
After tasting that limoncello sorbet, it’s going to be hard to keep me down on the farm. I just may have closed the barn door on my perennial favorites, vanilla, chocolate and strawberry. Sunday supper with family? What could be better than that? If you want to make this beet salad, go here for the recipe. If you wish to see the improvisations of other Doristas this week, beet a path to this site.
Limoncello Sorbet
Recipe by Adriana Scrima
Preparation:
10 minutes + cooling time, 25 – 30 minutes chilling time; 2 hours to ripen in freeze minimum. Makes eight 1/2 – cup servings.
Ingredients:
2 cups sugar
2 cups water
1 – 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest from one of the lemons used (use a vegetable peeler to remove the colored part of the citrus rind)
1 – shot glass of Limoncello
Combine sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes and maybe longer if you are going to add Limoncello because it is alcohol and it does impede the freezing process.
When adding Limoncello the alcohol needs to be added during the last two minutes of the freezing process.
Since the holidays are just six months away, I’m starting to put together and create note cards, gift enclosures, and a food label collection for my personal holiday giving. This year I’m doing a set and playing with culinary words (the beet/beat idea) and wanted to share them with you. Thank you for indulging me and being guinea pigs.
An early supper, prior to showtime, roasted chicken, céleri rémoulade and a baguette.
Since a trip to France is in my near future, it’s time to dust off the grammar books, pull out the flashcards and begin listening to Michael Thomas’ “Speak French” CD’s. He may be touted as “the language teacher to the world” but, truthfully, I find him very irritating. Still, I listen and repeat, over and over again.
The highlight of my summer schedule, to reward myself for daily disciplined study, is French film night. Once a week I order a film and settle in.
L’Affaire Farewell, a spy thriller based on a true Russian espionage event which occurred during the Cold War era in the Eighties.
Although I always block the English subtitles, after twenty minutes I usually fold and turn “English” on (but try not to peek). Tonight I’m watching “L’Affaire Farewell”, an espionage thriller set at the height of the cold war (1981). It’s based on a true story involving a KGB official and a French engineer. Sounds good, don’t you think?
To set the mood, I picked up a roasted chicken from my butcher, bought a baguette and prepared Céleri Rémoulade, a classic French starter/salad and #3 of my summer salad recipes. Americans sometimes compare this dish to coleslaw. Although celery root is considered a winter vegetable, I found these handsome devils at my local farmers market last week-end.
These little balls of bumps are happy being called céleri or celeriac or celery root. Your choice.
This was quite simple to put together, was a perfect compliment to the chicken, and would be just as delicious with a steak or the like. I’ve tasted Céleri Rémoulade so many times when in France and am happy to now know how to make it myself.
The celeri, after being grated in the food processor. It’s time to mix in salt and lemon juice.
The mustard, mayonnaise dressing.
CÉLERI RÉMOULADE
Adapted from Ida Garten’s Barefoot in Paris cookbook, Celery Root Rémoulade, p. 94.
Céleri Rémoulade
Serves Six
Ingredients
2 pounds celery root
3 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar (or, white wine vinegar)
2 tablespoons capers
5 cornichons, chopped
2 tablespoons chopped parsley
Pinch freshly ground black pepper
Directions
Wash the celeriac (also called celery root) well. Using a sharp knife, peel off all the celeriac’s brown outer portions. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. I applied pressure to the pieces as I fed the chunks through the feeder. Place the celery root in a large bowl, sprinkle with 2 teaspoons of the salt, 2 tablespoons of lemon juice and mix gently. Allow to stand at room temperature for about 30 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining teaspoon of salt and the pepper.
Add enough dressing to lightly moisten the salad and to your taste. Stir in the capers and cornichons. Save the extra sauce to add, if needed, just before serving when you also add the chopped parsley. Serve cold or at room temperature.
Popeye’s girlfriend, Olive Oyl, a comic strip character created in 1919 by Elzie Crisler Segar. Credit: distortedframes.onsugar.co
Yes, I just had to do that.
Of course the first thing that popped into my mind when I noticed the FFwithD recipe this week was Popeye the Sailor Man and his girlfriend, Olive Oyl. Created in 1919 (Olive Oyl) and 1929 (Popeye) by cartoon illustrator Elzie Crisler Segar, these two beloved fictitious characters were part of my brother’s and my childhood. Luckily for those of you unfamiliar with Olive Oyl, a new comic book series was just released last month.
Let’s be clear. This week we’re making Olive Oil Ice Cream and Popeye didn’t participate in its selection. We know that because there is no spinach involved in this recipe. None at all.
Mise en Place, everything in place, à la Ben & Jerry’s
Admittedly a skeptic, I’ve already bailed on sardine rillettes (4/12/12) so wasn’t inclined to go rogue again. Honestly, I don’t venture much beyond vanilla, chocolate and strawberry. But after gathering together the ingredients and dusting off Little Darlin’ (my christened name for the ice cream maker), I put together the custard base.
If you’ve ever created ice cream, making the custard is standard. Bring the milk and cream to a boil and pour it into the egg yolk/sugar mixture. Acclimatization is the key technique here. Add salt and then pour the entire mixture back into the pan. Cook until thick to about 180 degrees. There will be a custard coating on the back of your wooden spoon. After removing the pan from the heat, strain the custard.
Stirring the cooking custard or Stirring the custard cooking.
Are you ready for the olive oil? It’s time. Pour olive oil as well as vanilla extract into the strained custard and stir together. I used my Olea Orange Blush Olive Oil to add more flavoring into the mixture. Refrigerate, about an hour.
Doing time in the refrigerator.
Once cooled, it’s showtime for Little Darlin’. Carefully pour the custard into the bowl of the ice cream maker and let it spin (mine took 30 minutes). With this ice cream, after removing it from the maker, it’s nice to let it freeze an hour or two.
Little Darlin’, spinning.
Just from licking the paddle, I knew I was in love. Olive Oil Ice Cream is delicious. Consensus, one and all. I served this ice cream with two different toppings: 1) a drizzle of orange blush oil topped by a pinch of fleur de sel; 2) a topping of Eleven Madison Park’s Granola. I favored the granola but will also try it with toppings such as salted caramel sauce , strawberries with balsamic vinegar as well as plain chocolate sauce.
Olive Oil Ice Cream, topped with orange blush olive oil with salt and topped with Eleven Madison Park’s Granola.
If you don’t own Dorie’s cookbook, Around My French Table, I urge you to buy it. Can’t wait to have this recipe? Try this site. If you want to see how others in our clan did this week, go here.
Packed with cherries, pistachios, and coconut flakes, Eleven Madison Park’s granola provided a sweet and salty topping for the rich ice cream.
Isn’t it delightful, at times, to experience a civilized moment?
Living in the moment is good. If it’s civilized? So much the better.
Thanks to a love affair with trout, yesterday I was “ a lady who lunches” meets Walden Pond. Like that old rascal, Thoreau, I savored the solitude and silence of my own backyard. Admittedly, mine is man-made. But that was then, 1854, and this is now, 2012.
When I closed my eyes this was Walden Pond. Eyes opened? My own backyard.
For lunch, in my continuing effort to expand my salad repertoire, I made Smoked Trout & Potato Salad with Buttermilk Vinaigrette, included a baguette from local BonjourBakery and washed it down with a Strawberry Rosé Spritzer. Okay, two spritzers. After all, I was really into being civilized.
Smoked Trout & Potato Salad with Buttermilk Vinaigrette, a satisfyingly delicious lunch or light dinner.
Smoked Trout & Potato Salad with Buttermilk Vinaigrette
1/2 cup buttermilk
2 tablespoons white wine vinegar
1 teaspoon of lemon zest
1 tablespoon fresh lemon juice
3 tablespoons Olea Farm Lemon Blush Olive Oil
1 tablespoon freshly chopped dill
Diamond Crystal Kosher salt and freshly ground black pepper
The salad:
1 tablespoon Olea Farm Olive Oil
6 baby red potatoes, sliced into thin coins
1 cup chicken stock (enough to cover)
6 ounces smoked trout, skin removed Diamond Crystal Kosher salt
Directions:
For the dressing, mix together the buttermilk, vinegar, lemon zest, and lemon juice. Slowly whisk in the olive oil (or drip, drip, drip in the food processor) before adding the chopped dill. Season liberally with salt. Pepper, to taste.
For the salad, heat olive oil in a small saucepan over medium heat. Add the potatoes and another generous pinch of salt. Sauté for a minute or two before adding chicken stock. Bring to a gentle boil. Cook the potatoes until tender, not mushy, about 6-8 minutes. Drain and pour into a glass bowl.
After removing the skin, flake the trout into small pieces over the potatoes. Pour about half the dressing over the trout/potato mixture and kindly fold until combined. Add additional dressing to taste. Garnish the salad with dill sprigs and serve at room temperature.
Note: Let the trout be the star of the show. This nutritious and tasty plate asks for only two primary ingredients. Two is the magic number here. While I believe this salad is best served at room temperature, I also enjoyed a “refrigerated version” for breakfast this morning. Yes, for breakfast. Still yummy.
In The Spirit of Full Discloser: Realizing that Thumper, Peter and other pesky wabbits had enjoyed my dill, I substituted dried dill for fresh in the dressing and found the last sprig standing for the salad. Long Live Elmer Fudd.
3-4 tablespoons sugar, according to the sweetness of berries
Stir together the strawberries and sugar in a bowl. After an hour or two, they will be sugar-soaked. Put 1/2 of the berries in a plastic bag and throw in the freezer to make ice cubes. Puree the remaining berries in a blender, and then pass the puree through a fine mesh sieve. Set aside.
Spritzer:
3 tablespoons strained strawberry puree
3 ounces Rosé (choose your favorite)
Soda Water
Directions:
For One drink, throw 3 or 4 frozen strawberries, depending on their size, into a red wine glass. Add the strawberry puree and rosé and stir together. Top off the pour with soda water. Stir once, gently. Delicious.
Note: Most of the time I total and this summertime drink lends itself well to teetotalers like me. To make the non-alcoholic version, just increase the puree and add soda water or ginger ale. It’s good and lets you feel like “one of the crowd.”
On the royal barge, Queen Elizabeth is leading a flotilla on the Thames to celebrate her 60-year reign. Photo by Jeff J. Mitchell/Getty Images
Although I’m back in Nevada for two weeks and trying to ignore the 108 degree temperatures, this has been a Diamond Jubilee-joyous weekend at my house. God Save the Queen. Working through my days, the television channel locked on BBC, it’s been wonderful to watch those “stiff-upper-lipped” Brits go wild.
Here’s a 60-gun salute to Queen Elizabeth. On Sunday afternoon, standing on the royal barge that was leading a 1,000-strong flotilla up the Thames, she never played the diva. At 86-years-of-age, waving to the crowds, enjoying the merriment, she seemed at the top of her game. Did I mention it was rainy and cold?
But, back to 108 degrees. The Extraterrestrial Highway, Nevada State Route 375, is a remote, desolate 98-mile stretch of road in south-central Nevada. According to a Nevada Commission on Tourism spokesperson, there are more U.F.O.’s sighted in this area each year than at any other place on the planet! Please. Does Nevada really need this distinction?
I think this sign is clear – Stay Out! ufocasebook.com
Let’s just put the blame where it belongs: AREA 51.
“Area 51, a top secret military installation for testing unacknowledged, or black, projects, lies in a desert valley northwest of Las Vegas. During the Cold War, CIA and Air Force officials chose this remote location to shield such efforts from foreign spies and US citizens. Although the base has been known by many names–Paradise Ranch, Watertown, and Dreamland, among others–the designation “Area 51” has taken root most deeply in the public imagination. Since 1955, it has grown from a temporary camp into a national test facility supporting nearly 2,000 military and civilian workers and dozens of projects, including aircraft capable of cruising at Mach 3 and stealth airplanes that are virtually invisible to radar. Although secrecy surrounding Area 51 spawned rumors of UFOs and reverse-engineered alien spacecraft, declassified photographs provide a rare glimpse into the true nature of America’s most famous secret base Peter Merlin, “Area 51: Images of Aviation”
Acknowledged as the “most secret place in America,” most of the land surrounding Area 51, along this desolate road, lies within the Nevada Test and Training Range and the Nellis Air Force Base restricted area. My advice? If you drive on State Route 375, look straight ahead. Do not look Left. Do not look Right.
Rachel, Nevada, the lone survivor along State Route #375
The old mining town of Rachel, located about 115 miles northwest of Las Vegas and 27 miles north of Area 51, is the sole outpost along Route 375. Now dubbed the “UFO Capital of the World”, it has a population of 98 people, maybe, 50. No gas station. No amenities. No nothing. Well, there is the Little A’Le’Inn, (pronounced little alien) Restaurant & Bar, owned and run by Pat, Bill and Connie.
That’s why, instead of motoring to Rachel this weekend, I grabbed a front row seat to hear a lecture at the National Atomic Testing Museum. An affiliate of the Smithsonian and founded to preserve an accurate history of the Nevada Test Site, it is located in Las Vegas. In a lecture entitled “Dreamland: The Secrets of Area 51”, aeronautical historian and author Peter Merlin, was going to spill the beans on Area 51. He was also pitching his new book, “Area 51: Images of Aviation.” This all tied nicely into the museum’s newly-launched exhibit, “Area 51: Myth or Reality.” (Apparently in the last few years, boxes of classified documents have been “de”. )
Author Peter W. Merin ( Does anyone think he looks like Indiana Jones?) photo by dreamlandresort.com
Indiana Jones (Does anyone think he looks like Peter W. Merlin?) photo by lamemovies.net
At the intriguing lecture, and who doesn’t love mysteries and secrets and yet-to-be-discovered’s, I was as interested in the lecture-ees as the lecturer. The auditorium was packed, standing room only. Primarily an older crowd. (The youngers were still at the topless pools on The Strip. Remember the 108 degrees?) I suspect they were retired military or former Area 51 employees who are so programmed to secrecy that even in the question-and-answer period, they wouldn’t admit it. Shhhhhhhh. Then there were the UFO fanatics. You gotta love ‘em.
If you are ever in Las Vegas, I strongly urge you to visit the National Atomic Testing Museum. The exhibits are astounding. As more classified documents become available, we will learn more about radioactive America and our nuclear role in the world whether that’s a topic of interest or not. There already are several museums devoted to this topic. To visit one near you, go here.
Scrubbed, roasted, peeled, sliced and mixed with cider vinegar, lime zest and juice, honey, olive oil and spices, result in a very tasty colorful beet salad.
