Berry Coconut Sorbet

I love strawberries (well, all berries really), and I also have a weakness for frozen confections. This treat is so creamy and delicious, your guests won’t have any clue its actually healthy.

Ingredients:

  • 10-15 fresh strawberries
  • small handful of raspberries (optional)
  • 1/3 c. light coconut milk
  • juice of 1 lime
  • zest of 1/2 lime
  • 1 Tbs. vanilla
  • 1/2 c. water
  • 1/2 c. brown sugar

First, make a simple syrup of the brown sugar and water. Heat the water in a small sauce pan, add brown sugar and dissolve. Bring to a rolling boil, then remove from heat and set aside to cool. To speed up the process, after about 5 minutes, transfer the syrup to a heat-safe container, and put it in the freezer until you are ready to use it.

Meanwhile, remove the leaves from the strawberries, and quarter them. In a blender or food processor, combine the strawberries, coconut milk, lime juice and zest, vanilla, and brown sugar simple syrup. Blend until smooth.

Transfer the mixture into a bowl, and freeze for at least 4 hours or overnight. Serve with a dollop of fresh whipped cream!

Turkish Market Tour: Istanbul & Bodrum

The spice market in Istanbul, is a major stop in any guidebook or tour. My heart hit the floor when I crossed the threshold of the ancient building that housed equally ancient blends of spices. I felt like i was thrown back in time and into a dream right in the milddle of the hustle and bustle of the spice trade days. Mounds and mountains of exotic powders, herbs, spices, and turkish delights overwhelmed my senses. It was a thousand times better than being a kid in a candy store: I was a chef in a spice heaven.

Spices and Turkish Teas- Istanbul

I picked up some Turkish Saffron, cinnamon, sweet and hot paprikas, coriander, garam masala, tri color pepper, and some of the most delicious pistachios I’ve ever sampled.

Turkish Delight! – Istanbul

When we arrived in Bodrum, Turkey, it was a bit of a hike to the local market. Theirs was a rustic farmers and artisans market. Again, I was overwhelmed by the abundance of gorgeous, fragrant spices on display. I tried tons of local cheeses, chilis, meats, and produce I’d never seen before. I chose some sweet dried whole cherry tomatoes, and local hazelnuts as souvenirs.

Fresh Produce- Bodrum

One of the vendors was making a traditional Turkish style flatbread crepe stuffed with meat and turkish feta. I took a lesson from her, and later I teamed up with the executive chef on our ship to create some happy hour appetizers with our haul from the market. Needless to say, the local fare was a hit!

Local Vendor- Bodrum

Learning to make Turkish Crepes- Bodrum

The Day’s Bounty… -Bodrum

Potato Corn Cakes with Lime Chive Aioli

Harvest time is here, and this potato corn cake recipe is a perfect use for fresh sweet corn. These cakes are a great side to almost any dish, and the light and zesty aioli makes for a cool, creamy finish.

  • 2 potatoes (large red, or yukon gold), diced into 1 in. cube pieces
  • 2 ears fresh sweetcorn or 1 small can of corn
  • 1 clove garlic, chopped
  • 2 tbs. milk
  • sea salt
  • black pepper
  • chili powder
  • olive oil
  • 1-2 tbs. butter

1. Boil potatoes in salted water for 10-15 minutes until soft. Drain water and set potatoes aside.

2. if you’re using full ears of corn, slice the kernels off the cob. Drizzle olive oil once around a sauté pan and bring to medium heat. Add the chopped garlic, and allow it to ‘speak’ (aka: sizzle a little bit).  Add the corn kernels, and toast on medium-low heat until they are lightly brown. Season with black pepper and sea salt to taste.

3. Blend the toasted corn kernels and boiled potatoes in a food processor. Add salt and pepper,  a dash of chili powder (up to you!), and a pinch of sugar. Add the milk, and pulse until consistency becomes smooth.

4. in a skillet, melt the first tablespoon of butter. Scoop heaping spoonfuls of the mixture into the pan forming small cakes, about 2-2.5 in diameter. Pan fry until cakes are golden brown on each side- about 4 min per side.

5. Serve cakes topped with a dollop of lime chive aioli.

Lime Chive Aioli

Alright, so this quick recipe for the sauce may not be traditional,  but it is a fresh, light version that complements the cakes perfectly.

sour cream 2 tbs.

olive oil mayo 1 tbs.

1/4 lime, juice

chives, finely chopped

1. whip together ingredients in a small bowl and set aside.

Salt Lake City, Downtown Farmer's Market Feature

Salt Lake City has an amazing farmer’s market downtown every Saturday from June-October. For any food lover, it is a can’t miss. Local producers showcase their wares, and it is the absolute best place to pick up the freshest ingredients for any meal. Check out my latest segment for KSL’s Studio 5:

Watch SLC Downtown Farmer’s Market Feature Video Here!

Apple Gouda Tart

If you enjoy complimentary things like salty / sweet, and bold yet soothing flavors, then this dynamic tart is a must-try. Make sure to get your hands on some crisp tart apples, and aged hard gouda cheese, and you’ll be a happy camper.

Ingredients (Makes a small 6 serving tart):

  • dough for 1 pie crust, divided in half
  • 1 lb. Braeburn apples, cored, quartered, and cut into bite sized pieces
  • 1/2 vanilla bean, scaped
  • 1/4 c. sugar & 1 tsp. for topping
  • juice of 1/2 lemon
  • zest of 1/4 lemon
  • 1 Tbs. honey
  • dash of nutmeg and ground ginger
  • 2-3 oz. aged Gouda cheese, thinly sliced
  • 1 egg w/ 1 Tbs. water for egg wash

Method:

1. Mix apples with sugar, lemon juice & zest, honey, nutmeg, ginger, and salt. Scrape the insides of the vanilla bean into the mix. Combine thoroughly until apples are thoroughly coated with all ingredients.

2. Roll out 1/2 the pie dough on a floured surface. Place dough into a 7″ dish, thumbing the dough around the sides and up to the top of the dish.

3. Pour the apple mixture into the dough dish.

4. Roll out the remaining 1/2 of dough on a floured surface. Drape dough over the top of the mixture, and press the edges together with the bottom layer of dough.

5. Brush eggwash over entire top crust and sprinkle with sugar. Bake at 400 degree F for 35-45 minutes, until crust is brown and juices bubble out.

Grandma Gladys’ Perfect Pie Crust: The secret recipe

I finally got my grandma Gladys to teach me her famous pie crust recipe. She’s the type of lady who will just wake up in the morning, and ‘throw together’ a pie with whatever ingredients she has laying around, and serve it as if it’s no big deal. Meanwhile, to her salivating guests, it’s always the-best-pie-i’ve-ever-had type of pie. Never fails. Her secrets to the perfect crust: 1. always use Ice water  2. the less you work the dough, the better (and flakier!) 3. pies take a lot of love.

Ingredients:

  • 1/2 c. Crisco vegetable shortening
  • 2-3 Tbs. Ice water
  • 1 c. all purpose flour
  • 1/2 tsp. salt

Method:

1. Combine flour, salt, and shortening in a mixing bowl.

2. Fluff the mixture with finger tips, bringing your fingers up through the mix and around the sides of the bowl. If it seems like the lumps are remaining overly large, add a touch more flour.

3. Add ice water slowly. Continue mixing with fingers creating crumbles, and eventually forming into a doughy texture. Be careful not to overwork the dough (don’t press or pound it, just lightly work it).

4. Form a rough ball with the dough, grabbing excess crumbles and working them into the ball.

5. On a floured surface, roll out the dough into a rough circular shape (to fit a round pie dish).

6. Fold the dough in half, and flop into a pie dish (Gladys’ term: the fold and flop).

7. Puncture the edges and bottom of the dough-in-dish with a fork so that the crust doesn’t bulge when baking.

8. Using your thumb or a fork, press around the edges of the crust to form your own unique style of a scalloped edge.

9. Fill with your favorite filling and bake at 400 degrees F for 30-40 minutes, OR

10. Cover crust with wax paper and cellophane and store in fridge or freezer for later use.