The Food Matters Project: Cherry and Cacao Nib Ice Cream

It's wild card week! I missed Margarita's chocolate and cherry panini's a few weeks back, so I decided to turn the same ingredients into an ice cream with crunchy cacao nibs.

I used the recipe from Simply Recipes, which looked divinely purple and full of cherry flavor. My results were somewhat less desirable. The cream overpowered the cherries a bit (not so much that it wasn't edible, mind you), but I would have preferred more of the fruit to come forward. Next time, I'll just add a lot more cherries. Instead of chocolate chips, I used about 1/2 cup of cacao nibs and stirred them in just before putting the ice cream in the freezer. 

The Food Matters Project: Potato and Zucchini Hash

I was looking forward to some serious cooking this weekend, but Saturday threw us a curveball that altered our schedule a bit. I managed to get back on track for lunch on Sunday, but without time to head to the farmer's market like usual, I used what I had and made the best of it.

Turns out, this recipe (inspired by both the Food Matters Project recipe of the week and the August Bon Appetit), makes a satisfying lunch or light dinner. The zucchini are sweet and tender, and the potatoes are brown, crisp on the outside and soft in the middle. It's a wonderful canvas for fresh herbs, a dollop of pesto, or romesco sauce.

For the original recipe, vsit Mireya's blog.

For the adaptation I used, visit Bon Appetit. (I used parsley instead of thyme, and added a scoop of pesto before serving.)

The Food Matters Project: Raspberry Rose Sorbet

When I saw that this week's post was a raspberry cabernet sorbet, my thoughts immediately drifted back to a raspberry rose sorbet I made for the first time last year. And what a great excuse to make it again!

There's something special about peak, in-season raspberries swimming around in a pool of pink wine. <-- Click to Tweet

It's worth donating a good amount of your favorite rose to the cause, too. I know most recipes that call for wine often don't use more than a cup, nothing drastic, but this involves a slightly much bigger commitment. Just try it, and you'll be so glad you did.

RASPBERRY ROSE SORBET

Recipe slightly adapted from David Lebovitz, The Perfect Scoop

2 cups dry rose wine (I used a 2010 Rusack Rosé)
2/3 cup sugar
2 pints fresh raspberries

Bring Rosé and sugar to a boil in a 2 quart sauté pan. It will take only a couple of minutes for the sugar to dissolve. Turn off heat, and add raspberries. Let steep until the temperature lowers, then puree in a blender. Pass through a sieve to remove any seeds, then chill in the refrigerator.

Freeze in your ice cream maker according to the manufacturers instructions.

The Food Matters Project: Soba Noodles with Avocado, Corn and Grilled Salmon

With Alaskan king salmon in season, I knew it would be the "something seared on top" component of this dish. Beyond that, I wasn't satisfied with just a grilled corn and avocado salad, but wanted something to really chew on and bring some heft to the meal. Tender soba noodles made this a seasonal, filling salad for yesterday's lunch.

For the original recipe, visit Jenn's blog.

SOBA NOODLES WITH CORN, AVOCADO DRESSING, AND GRILLED SALMON

1 ear corn, shucked and kernels removed
1/2 to 3/4 pound wild Alaskan king salmon
1 8 ounce package soba noodles
1 large avocado
Handful of parsley
Buttermilk, as needed

Chives, for garnish

Heat some oil in a cast iron pan to medium-high. Add the corn, season with salt and pepper, and stir to combine. Cook for 3-5 minutes, until most of the kernels are charred. Set aside.

In the same pan, add more oil and warm on medium-high heat. Season the salmon with salt and pepper, then add to the pan, skin side down. Cook for three minutes on each side, or until the salmon is medium rare. Set aside on a cutting board to cool.

Bring a large pot of water to a boil. Season with salt and add soba noodles; cook according to package directions; drain, reserving a bit of the cooking liquid.

While the water heats up, blend the avocado in a food processor with salt, pepper, and a handful of parsley. Add buttermilk slowly to thin it out to the consistency of a dressing.

Pour the soba noodles into a mixing bowl and add the dressing a spoonful at a time (you will likely have some leftover). Toss until well combined, adding a splash of the cooking water to thin if needed. Add the corn and chives (if using), and toss again. Flake the salmon into large pieces. Divide the noodles among plates, and top with the salmon and extra chives.