Sorbet Two Ways (Without An Ice Cream Maker!)

by: Elissa

I’m one of those people who loves to make and eat frozen desserts year round. When the snow starts falling, I start craving shaved ice. Halfway through January, I’ll churn up a batch of coffee gelato.

I’m in love with my ice cream maker, but I know plenty of people don’t own one. Nobody should be denied the crazy happy feelings that come with homemade frozen desserts – this method, which results in two kinds of sorbet without fancy equipment, helps hit the spot.

Start with your favorite sorbet recipe. Mine is lemon sorbet. Pour the sorbet into a shallow pan with a rim and let it freeze. Then drag a fork across it every half hour or so as it chills, scraping up the ice crystals.

Scrape up the ice...

Eventually, you’ll end up with a light, fluffy sorbet. The texture is like an Italian ice, crystally but not gritty, absolutely melt in your mouth.

Shaved ice!

If you prefer a smoother, creamier sorbet, just put some of the “shaved ice” sorbet into a food processor. It’s best if you’ve chilled the bowl and blades in the freezer beforehand, but will work either way.

Whirl it in the food processor...

Process the sorbet until it becomes smooth and holds together.

...until smooth.

The two sorbets are quite different, but both are delicious. I like to use the first version as a palate cleanser, and the second version when I’m craving a scoop.

Sorbet 2 ways

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August 11, 2011 | Print This Post | Share & Bookmark | Font Size: a A | 19 Comments | Leave a Comment

Sunday Favourites

by: The Kitchen Generation Team

sunday favourites

Welcome to Sunday Favourites, where we share some of the best things that we’ve seen through the week. Perhaps it’s a blog post that caught our eye, a product we’ve been wishing for, a song that we can’t get out of our heads, or simply something that makes us grin from ear to ear.

• When we first found out about Happyolks, our jaws dropped. It is absolutely marvelous. It’s filled with gorgeous photography, great stories, and great recipes. A must-read!

• With it being tomato season, Sheena Jibson just left us in awe with this gorgeous photo of tomatoes on toast- the composition is simple, which is something we always appreciate- it allows for the food to be highlighted.

• Cheri’s Blueberry Cheesecake Ice Cream. No ice cream maker needed, and a stunning result. What a wonderful way to savour blueberry season!

• On Assignment with Penny De Los Santos. There is nothing as amazing as watching a master at work. We love this video and the opportunity to watch Penny in action.

• The world could use more cookies. That’s just one reason why we love Ashley Rodriguez’s recent post: Random Acts of Cookies.

What caught your eye this week?

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August 07, 2011 | Print This Post | Share & Bookmark | Font Size: a A | 3 Comments | Leave a Comment

The Taste of Summer: Berries

by: The Kitchen Generation Team

As food bloggers, we not only love food but the other aspects of blogging, too. From photography to writing to styling food. Every so often, we’ll show you our take on styling a particular food.

This post is dedicated to our favourite berries and berry recipes. Berries are the taste of summer- green grass, blue skies, great company, and delicious food. Join us in styling and sharing our love for berries in our flickr group.

Red currants are slowly becoming less of a mystery to me. Before my mom planted a bush in our garden, I saw them as an unusual luxury ingredient, something you’d look for at the grocery store for a particular recipe. Now we have more than we can eat, enough to stain every finger. Each berry is a slightly see through globe, redder than you thought possible, thin-skinned and easy to burst. But their sweet-tart flavor makes them more then a garnish. I like throwing a few handfuls into baked goods, simmering them into a sauce to stir into lemonade and maple syrup, and swirling puree into vanilla ice cream. (Recipe: Red Berry Swirl Vanilla Ice Cream)

Blackberries are the very essence of summer for me. Down the winding gravel road that leads to my home there’s a large spray of wild blackberry bushes. They are brambly things, completely overgrown, not taken care of by anyone in particular, free for the taking. Each summer, I do a lot of picking. My favorite way to eat them is each churned into a sorbet, but I also love to just pop the carton of fresh berries into the freezer and have then have handfuls as a treat. (Recipe: Black Tea Blackberry Sorbet)

Strawberries are the taste of cerulean blue skied summers and the sun on your shoulders. During the summer months, there several punnets of the glorious red berries à go go in our home. Straight-from-the-market berries are macerated and served with crushed meringue and a douvet of just-sweet-enough whipped cream. They are also squidged in a skillet with some natural cane sugar and lemon zest until nubby and sweet to create a phenomenal venetian red sauce to be swirled into a vanilla-freckled ice cream base. Bliss. (Recipe: Strawberry -Vanilla Swirled Ice Cream)

Blueberries are rich with memories for me. A few years back, we visited a friend’s blueberry farm in rural Nova Scotia. Whenever there is a bowlful of in-season blueberries, my mind drifts back to that simple day where we filled our hats with the berries while wandering through the gorgeous countryside. I think of the many afternoons of sitting in the backyard, letting the berries stain my fingers while searching for the perfectly sweet ones. I’ve always adored how they burst in your mouth as you eat, but rarely break while being handled. I love to toss blueberries into yoghurt, throw them onto my cereal, eat them out of hand and of course, make pie with them. (Recipe: Blueberry Chiffon Pie)

Having lived in an arid desert for most of my life, a fresh and ripened berry is a gem to me. I wish I could say that I have fond memories of plucking berries straight from the bush, but I don’t think I’ve ever had the pleasure of eating a berry so fresh. When I do stumble across a carton of beautiful berries, it’s exhilarating. The most abundant berries here are typically strawberries. Most of the time I can’t keep my hands off the strawberries, savoring each sweet, juicy gem as is. Other times I’ll dress it up with a drizzle of honey or melted chocolate, sometimes I’ll throw a handful in my yogurt, cereal, or waffles. When I’ve managed to save enough strawberries to use in a recipe I like to encase them in some sort of crust. Crisps, cobblers, and crostata are all fine with me. (Recipe: Strawberry Chocolate Galette)

What do berries mean to you? Are there any that shine above the rest? We would love to hear your ode to a favourite berry, and of course see how you style them in our flickr group!

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July 28, 2011 | Print This Post | Share & Bookmark | Font Size: a A | 8 Comments | Leave a Comment

A Conversation With Aimée Wimbush-Bourque

by: The Kitchen Generation Team

Today we’re chatting with Aimée Wimbush-Bourque, an inspiring writer, chef and blogger. The mother of two is an accomplished blogger, writing and maintaining two fabulous blogs. Not to mention that Aimée herself is an absolute sweetheart. Her personal site, Under the High Chair exudes charm. She shares tidbits of her life in Quebec as well as wonderful recipes in that space. Aimée’s more recent venture, Simple Bites is the perfect place to head when learning how to cook and cook with kids. Between Aimée’s experience as a personal chef, recent foray into farming (they have backyard chickens!) and how she looks at food, Simple Bites is a gem for learning and thinking critically about food and cooking. We are regularly inspired upon heading over there.

What is your first kitchen memory?
I’m not sure if this is applicable because, rather than in the kitchen, it takes place around the wood stove in our living room when I was about three or four. But it just may have been the first dish I ever cooked.

I remember roasting pea-sized new potatoes in a cast iron skillet on the back of our wood stove. I was ravenous, they took forever to cook, and I burned my fingers on their crispy young skins in my impatience. I probably still had dirt under my fingernails from the garden, but I ate them with my fingers anyway. They tasted like earth. And butter and salt. Perfection.

What is your favourite part about being in the kitchen with your kids?
I love to round out the corners of cooking to show that food can be an adventure, an experience, a journey or collaboration.

By gathering ingredients together (we’ve recently forayed into backyard chickens!), touching the food, talking about it, and watching it take shape under our hands, my boys are learning to appreciate whole foods and the enjoyment of scratch cooking.

I’ve long sung the praises of having kids in the kitchen and believe that the effects of this nurturing one-on-one time are life-long. And I know that every moment is a teaching one. That opportunity is invaluable.

What is the one thing you hope they never lose about their relationship or experience with food?
My husband and I want our children to grow up to be healthy eaters, aware of how food is produced and the way their food choices affect the planet. I hope that we’re raising them to connect the dots between healthy, whole food and happiness.

What is the greatest thing you learned attending culinary school? Any advice to aspiring chefs?
I entered culinary school with a few years of professional cooking already under my belt with the goal of acquiring a diploma (and perhaps a raise upon graduation). I came away with some solid techniques and improved knife skills, but it was the life skills learned that I value the most from the experience.

It sounds so cheesy, but I would encourage culinary students to aim high, dream big. Apply for that difficult internship at a top restaurant, compete in a culinary competition, and do whatever you can to show you’re a keener.

What is the one ingredient you wish you had tried sooner?
This spring I collected ramps from my back forest and cooked them up for the first time. Being a lover of leeks and garlic, I hit it off pretty well with the ramps. I’m still dreaming about the omelet we enjoyed – made with our farm fresh eggs, ramps and Emmental cheese.

What ingredient is never missing from your pantry or fridge?
Maple syrup. It’s currently in both pantry and fridge. Maple syrup more than an ingredient around here – it’s a preoccupation. A season. We go sugaring off every spring, the good old-fashioned way with a sled, a tap, a bucket and a wood stove in the woods.

What was the last thing you ate?
A roasted strawberry sundae! My latest obsession…

What was the first food blog you ever read?
My Madeleine! I stumbled across Molly’s blog back in the fall of 2005. I was drawn in at once and her stories of The Chef kept me entertained when I was up at all hours of the night nursing my newborn.

It was thrilling to hear Molly speak about her new book at BlogHer Food in May. I accosted her in the hallway and babbled about how she was the first blog I ever read. She was –and still is- a terrific writer.

Back then, I think one had to be a solid writer in order to have a successful blog. There were no (or few) photos, and it was really the words that were transporting.

What is your most recent addition to your list of must-read websites?
When I want a sweet escape, I head to Sweetapolita. She’s a virtuoso in her cake craft and I’ve always had a wicked sweet tooth. You know, Ontario is not very far away; I just may show up on her doorstep one of these days with a fork.

I think we’d get along great.

Three words. Go.
Cook from scratch!

Thank you so much for allowing us to interview you Aimée! We’re honoured to have you here.

All photos of Aimée copyright Tim Chin. The photo of ramps and eggs is copyright Aimée Wimbush-Bourque.

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July 25, 2011 | Print This Post | Share & Bookmark | Font Size: a A | 15 Comments | Leave a Comment

Sunday Favourites

by: The Kitchen Generation Team

sunday favourites

Today, we are pleased to announce a new feature: Sunday Favourites. Each week, we’ll share some of the best things we’ve seen that we’ve seen through the week. Perhaps it’s a blog post that caught our eye, a product we’ve been wishing for, a song that we can’t get out of our heads, or simply something that makes us grin from ear to ear.

• Jacqui’s Pasta with Roasted Tomato Sauce. This looks like a fantastic, easy dinner.

• A Gorgeous hand painted salad bowl from Ceramica Botanica on Etsy

• Everything about the blog Apt. 2B Baking Co. screams natural beauty- the film photos, the beautiful brick wall, and the great recipes.

• A mold that makes the most perfect popsicle shape!

Taylor’s exploration into using a monochromatic color palette in food photography. This is such a great and informative post.

• This adorable cheese making kit would be the perfect gift for any foodie or cheese-lover. We all know homemade cheese is the best cheese!

• We can’t get over the Polish food blog, Kwestia Smaku, especially this Tiramisu post. The photos are fantastic and the video included in the post? Perfection. If you understand Polish, perfect! For those of us that don’t? We’ll continue to use our friend, Google Translator, to swoon over the great photos and recipes on there.

• This might just be the most beautiful photo of roast chickens we’ve seen on the web. A beautiful film photo of a real meal- nothing overly composed. We adore the unmatched trivets and utensils. It’s real life captured at a delicious moment.

Now, what about you? Where have you seen real life captured at a delicious moment recently? We would love to see your favourites!

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July 24, 2011 | Print This Post | Share & Bookmark | Font Size: a A | 4 Comments | Leave a Comment

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