gluten free

Quarent-eating

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I’ve been having a great time with all this quarantine cooking.

Over the last few years there’s been too much hustling around between managing and maintaining several Airbnb’s, teaching Pilates four days a week, working at Tate’s office, and leaving town every.single.weekend, I’ve gradually lost my zeal for kitchen time

The last month has, of course, halted much of the hustle and given me time to luxuriate in kitchen time and food creation, not to mention keeps me out of the grocery store thus reducing risk of virus exposure and saving money.

There was a yard salad of danelion greens, chickweek, redbuds, violets, plus kale and arugula salad.

Topped with a dressing of Holy Basil vinaigrette (I grew the Holy Basil, also known as Tulsi, last summer and had the vinegar infusing in the fridge since then).

Some expired yeast and soon to-be-expired flour yielded rolls that didn’t rise, but were tasty and still good to slop up the soup.

(pre-baking)

And pizza dough, that was grilled and topped simply in the ‘margarita’ style, with homegrown sweet basil to literally top it off!

The best of operation ‘use up the random/outdated/dust collecting pantry items’ were definitely the macaroons that I made during Passover.

The coconut, vanilla beans, cardamon, rose petals, and cocoa powder have all been kicking around since the heydays of this blog, back when I used to post recipes often! I might have to bring back recipe posting, these were so good, they will definitely be repeated!

I’d love to hear the best and/or the most obscure things you’ve eaten if you too are quaren-cleaning out the fridge/pantry/cupboards!

Half-Ass Homemade Sorbet

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I wanted to call this recipe “Half Homemade Sorbet” but it is so simple that it really feels more like “Home Assembled”.

In any case, it’s my new go-to for quick, easy, allergy-friendly dinner party dessert.

Mango and Candied Ginger Sorbet with Grilled Pineapple and Ginger Snaps
Serves: 6
Can easily be made dairy and gluten free by choosing/making gf/df ginger snaps. Low in refined sugar.
Ingredients
  • 16 oz frozen mango chunks*
  • 1/4 cup sweet vermouth
  • ~1/4 cup candied ginger chunks
  • fresh pineapple
  • ginger snaps
Instructions
  1. Allow frozen mango to slightly defrost, about 10 minutes on the counter, you want them to stay partially frozen as you process
  2. Puree half of the mango chunks with half of the sweet vermouth in a food processor
  3. Spoon puree into a tupperware/glassware with a tight fitting lid
  4. Continue process with the other half of the mangos and vermouth and add it to the container
  5. Coarsely chop candied ginger and stir it into the mango puree
  6. Put a lid on the container and freeze until a few minutes before you are ready to serve
  7. Grill pineapple on a clean grill for a few minutes on medium heat (you’ll serve it at room temp so this can be done ahead of time)
  8. Serve the sorbet with slices of grilled pineapple and a few snaps!

*Trader Joe’s sells bags of organic frozen mango chunks and they are always super sweet and tasty.

Another awesome way to serve the sorbet, which I did the first time I made it, is as a float with some sparkling wine and a few frozen serviceberries or blueberries!  Such a lovely refresher on a steamy summer night.