Basil Mint Sorbet (Credit: The Culinary Center of Kansas City)
This recipe was adapted from the Frances Mayes’ popular book, “Under the Tuscan Sun”, and is an excellent, low-fat way to savor two very special and prolific summer herbs. For a frosty and beautiful presentation, scoop the sorbet into clear glass dessert dishes and place in the freezer for at least 30 minutes. When you’re ready to serve, take them directly from the freezer to the table.
- 3 cups water, divided
- 1 cup sugar
- ½ cup mint leaves, fresh, plus more, for garnish
- ½ cup basil leaves, fresh, washed
- 1 tablespoon lemon juice, freshly squeezed
In a saucepan add 1 cup water and sugar. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from stove and place in refrigerator until chilled. In a blender (or food processor) add mint, basil, and remaining 2 cups water and puree. Again, place in refrigerator until chilled. In an ice cream maker add chilled sugar syrup and herbal water. Process according to manufacturer’s instructions. Transfer sorbet to a covered bowl and place in freezer until ready to serve. (Sorbet may be made ahead and kept in the freezer for up to 2 months.)
To serve, scoop into martini glasses (or any other clear glass dessert dish). Place mint on top, for garnish. Serve frozen. Makes 8 servings.
A sorbet is a frozen dessert that has a granular texture and is made with a fruit juice and syrup combination. Also known as granitas or Italian ices, they are thought to be the first iced dessert ever created. Sorbets are often confused with a sherbet (commonly mispronounced as “sherbert”), which has a creamier texture because of the fats that are added, such as milk or cream.
Find this and other CCKC favorite recipes in our cookbook –
The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION™.
Available for purchase online at www.kcculinary.com and in our retail store, The Kitchen Shop™.
Chilled Corn and Bacon Soup
Source: By the Good Housekeeping Test Kitchen
- 4 slices thick-cut bacon
- 1 large shallot, peeled and chopped
- 3 cups fresh corn kernels
- 1 large Yukon gold potato, minced or shredded
- 1 tsp. smoked paprika
- 1 cup water
- 4 cups low-fat milk
- Salt and pepper
- ¼ cup packed fresh cilantro leaves
In a 12 inch skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With a slotted spoon, transfer to paper towels to drain off or if making ahead, cover and refrigerate up to overnight. Drain and discard all but 1 tbsp. fat from skillet. Add shallots and cook on medium for 2 minutes or until golden and tender, stirring occasionally. Add 2 ½ cups corn, shredded potato, and paprika. Cook 2 minutes, stirring, then add water and cook 7 minutes or until liquid evaporates and vegetables are tender.
Remove skillet from heat and transfer corn mixture to a blender. Add milk and 1/8 tsp salt and puree until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours and up to overnight.
To serve, divide among serving bowls. Top with bacon, cilantro, 1/8 tsp freshly ground black pepper, and remaining ½ cup corn. Garnish with paprika. Makes 4 servings
Spaghetti with No-Cook Heirloom Tomato Sauce
Source: By the Good Housekeeping Test Kitchen
- 1 pound heirloom plum tomatoes (about 5)
- ¼ cup extra virgin olive oil
- Kosher salt and black pepper
- 12 oz. whole wheat spaghetti
- 2 cloves garlic, crushed
- ¾ tsp. crushed red pepper
- ¼ cup roasted almonds, coarsely chopped
- ¼ cup chopped fresh basil
- 2 tbsp. chopped fresh parsley
- 1 oz. ricotta salata, shaved with peeler (about ½ cup)
Finely chop 4 tomatoes; transfer to a large bowl with olive oil and ¼ tsp. salt. Cook spaghetti as label directs. Reserve ¼ cup cooking water from pan; drain pasta.
Meanwhile, chop remaining tomato. Place in food processor along with garlic, red pepper, 3 tbsp. almonds, ½ tsp salt and ½ tsp pepper; puree until smooth. Stir into bowl with tomatoes. Add cooked spaghetti, basil and parsley; toss, adding some reserve pasta water if needed. Divide pasta among serving bowls. Top with cheese and remaining almonds. Makes 4 servings.
Source: New York Times Cooking
- 1 ½ pounds skinless, boneless salmon
- 2 tsp. Dijon mustard
- 2 shallots, peeled and cut into chunks
- ½ cup coarse bread crumbs
- 1 tbsp. capers, drained
- Salt and black pepper
- 2 tbsp. butter or olive oil
- Lemon wedges
- Tabasco sauce
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.
Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a ¼ inch or so; be careful to not make the mixture too fine.
Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful to not overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like. Yields 4 burgers