By mlb, on May 25th, 2010%
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)
By mlb, on May 10th, 2010%
One of my favorite cookbook authors, Susan Herrmann Loomis, is coming to Portland! Very exciting! She’ll be at In Good Taste, August 12-15, 2010.
In Good Taste is located at 231 NW 11th Ave, Portland, Oregon, 97209. It’s a 3-day class (with a welcome dinner the night before) and you can enroll by e-mailing cookingclassesATonruetatinDOTcom. You can also call In Good Taste at 503-248-2015 with questions. More info here.
As if that’s not enough, Susan also has a new cookbook out, Nuts in the Kitchen, and I was lucky enough to receive a review copy. So far, I have made two recipes from the book, but like all of her books, some of the most interesting parts are just reading the little features within the cookbook about the people . . . → Read More: Nuts in the Kitchen: Sicilian Sweet and Sour Rabbit (but with Chicken)
By mlb, on May 7th, 2010%
Genoa Restaurant
2832 Southeast Belmont St
Portland, OR 97214-4024
Okay, enough about California, let’s talk about a Portland restaurant! Recently, jwa & I went to Genoa to celebrate our 2nd wedding anniversary. We hadn’t been to the new one yet and were both very excited to give it a try. Wow, what a great meal. There’s still a few days left with this menu, I’d recommend trying to check it out. We’ve decided to not wait for another big celebratory event. Maybe Flag Day?
“The Ancient Island of Sardegna” April 28th through May 15th
For the sake of simplicity, I’ll just highlight the choices we had but the full menu is here.
Also, as the evening progresses, the images get a bit darker.
It’s a nice, airy dining room with maybe a dozen tables.
We . . . → Read More: Genoa Restaurant, Portland
By mlb, on March 24th, 2010%
Here’s another breadmaking experiment that turned out pretty well! I’ve heard that King Arthur AP Flour has a bit more of a Bread Flour quality to it than other brands of AP flour, so since I was using Trader Joe’s AP flour, I added about a 1/2 cup bread flour to the dough flour. That’s just swapped out for the AP flour, not in addition to. It seemed to work well.
Let’s see, the original recipe did not use weight measurements, but cup measurements. I know it’s easy enough to figure out the weight and do it that way, but I was too lazy and just followed the recipe. When I made the dough, though, I held back about a 1/2 cup of the AP flour and just added . . . → Read More: Italian Bread with Sesame Seeds
