Cooking
Mint Granita!
During the 'clean out the fridge before all the new stuff shows up' jag last week, I realized we had an awful lot of mint kicking around.
So, I looked around the web, and found a recipe at Food and Wine's web site for a mint granita, and decided to give it a try.
Boil 2 cups of water, a cup of chopped, fresh mint, and a half cup of sugar, stirring until sugar dissolved. Once it boils, allow to simmer for three minutes. Add 2 Tbl. fresh lemon juice. Strain through a fine mesh sieve, pushing on the leaves. Cool, and pour into a shallow, metal dish, and put into the freezer. Rake with a fork every thirty minutes, 2 1/2 to 3 hours, until slushy.
Ooh...yum!
After years of knowing mint in the form of mint flavoring, I am so totally loving fresh mint (trust me, no one in my family used fresh mint while I was growing up). The granita had a flavor similar to the Moroccan tea we made a couple of weeks ago; it wasn't strong, but (as Matt put it) it echoed...my whole mouth was minty. I could taste it, feel it, long after the ice had melted.
Another easy, but lovely, recipe.
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Cooking
And for a light dessert...
Mint Granita!
During the 'clean out the fridge before all the new stuff shows up' jag last week, I realized we had an awful lot of mint kicking around.
So, I looked around the web, and found a recipe at Food and Wine's web site for a mint granita, and decided to give it a try.
Boil 2 cups of water, a cup of chopped, fresh mint, and a half cup of sugar, stirring until sugar dissolved. Once it boils, allow to simmer for three minutes. Add 2 Tbl. fresh lemon juice. Strain through a fine mesh sieve, pushing on the leaves. Cool, and pour into a shallow, metal dish, and put into the freezer. Rake with a fork every thirty minutes, 2 1/2 to 3 hours, until slushy.
Ooh...yum!
After years of knowing mint in the form of mint flavoring, I am so totally loving fresh mint (trust me, no one in my family used fresh mint while I was growing up). The granita had a flavor similar to the Moroccan tea we made a couple of weeks ago; it wasn't strong, but (as Matt put it) it echoed...my whole mouth was minty. I could taste it, feel it, long after the ice had melted.
Another easy, but lovely, recipe.
- Fresh Herb Potato Salad Recipe
What do Jerusalem artichokes, horseradish and dandelion greens have in common? You'll never guess. Each has a name that is an English version of a foreign name. The Jerusalem artichoke is a variety of sunflower, and the name is derived from "girasole"...
- Spa Water Recipe
I don't know if growing up living on the water or being born a water sign--cancer, has anything to do with it but I really do love the water. I love going to the beach and just seeing the ocean calms me. I am transfixed by the sounds, the feel, the...
- Lightbulb Moment
...
- Tasty "oops"!
It seems everyone knew what to get me for Christmas; I think I got seven or eight cookbooks this time! Matt showered me with a series of Williams-Sonoma books, which made me very happy. I've been hitting their Baking book pretty hard so far, and...
- Hard-to-make Mint Chip Ice Cream
Photo by Melissa Schneider. Melissa and I don't always agree on the ice cream flavors that should go into the Glace-A-Tron 6000, but mint chip sits high in each of our pantheons of favorite combinations. My go-to ice cream book, Cook's...