Tag Archives: recipe

Watermelon Sorbet

Published / by Kim / 2 Comments on Watermelon Sorbet

Watermelon Sorbet

When I got it in my head to make sorbet out of the giant watermelon taking up space on my kitchen counter, I thought it would be a difficult thing to make. I could not have been more wrong. A little research was all it took to come up with a basic recipe. The payoff here is high for not a whole lot of work. The most time consuming part of the process is cutting up the watermelon. If you buy it already in chunks, the sorbet base can be whipped together in minutes.

¼ cup sugar
¼ cup water
8 cups seedless watermelon chunks
juice of 1 lemon

Make simple syrup out of sugar and water. Pour into large bowl to cool.

Purée the watermelon. Position a mesh sieve over the simple syrup bowl and pour in the watermelon purée. Ream the lemon over the sieve to catch seeds and pulp.

Stir everything together. Cover with plastic wrap; refrigerate. Chill for at least 2 hours.

Freeze according to your ice cream machine’s directions for 25-30 minutes.

Possible future improvements:

Try throwing some ginger in the syrup.
Try putting mint in the syrup.
Try with vodka.
Try with lime instead of lemon.
Increase lemon/lime juice amount. Try putting zest in the syrup.

Cuban Roast Pork

Published / by Kim / 4 Comments on Cuban Roast Pork

Sunday morning, as I was writing out the grocery list for the coming week, I got it in my head that I really, really MUST have a Cubano. As soon as the idea lighted in my head, I became obsessed.

The most important partof a Cubano is the roast pork, and since I already had a pork roast thawing in the fridge, I went seeking a recipe for Cuban-style roast pork. I found a recipe at Chronicles of a Curious Cook and followed it pretty much exactly. The result was a fantastic pork roast that we ate last night sliced thin with the last jar of homemade applesauce from last autumn and cloverleaf rolls I baked yesterday. It would have been better with black beans and fried plantains, as suggested in the recipe, but we were in short supply of plantains, so I made do.

2 Tbs minced garlic – I just used 4 cloves and put them through my garlic press
1 tsp dried oregano
1 tsp ground cumin
1/4 cup dark rum
3/4 cup orange juice – I used 2 large oranges, which seemed to give me a lot more than 3/4 cup
1/4 cup lime juice – I used 2 limes, which seems to give me a lot more than 1/4 cup
3 Tbs olive oil
1/2 tsp black pepper – I didn’t notice that it said the recipe calls for 1tsp, so I’ll add more pepper next time

1 pork roast, bone-in or boneless, 4-6 pounds – I used a 3-pound boneless center-cut pork loin

This really couldn’t be easier. Mix up all the ingredients except the meat. Put the meat into a large zipper bag, pour in the marinade, and seal, getting out as much air as possible. Then plunk the whole thing in the fridge and let it get yummy. I started marinating around 7pm on Sunday and cooked it around 6pm on Monday, so it had plenty of time to marinate. I bet it would be even tastier with a longer soak.

Take the pork out of the fridge about an hour before you want to cook it, to allow it to come to room temperature. Pre-heat the oven to 325°. Put the pork into a roasting pan with a rack on the bottom, then pour the marinade over it. Roast for 1.5 to 2 hours, basting occasionally. (I can’t recommend silicon basting brushing enough when it come to this kind of thing.) If the liquid dries out at the bottom of the pan, add a cup of water.

For pork to be cooked to medium, you want an internal temperature of 160°. I took my roast out when it hit 150°, covered it tightly with foil, and let it rest for 15 minutes. At the end of the rest period, it was at 160° exactly. Perfect. It took nearly 2 hours; I think I took it out at 1 hour, 50 minutes.

Tonight, this will be added to some nice long rolls with ham, Swiss cheese, mustard, and sweet & spicy pickles to make Cubanos. I’m already excited for tonight’s dinner.

Roasted Bacon Pecans

Published / by Kim / 1 Comment on Roasted Bacon Pecans

I haven’t made this yet, but I plan to. This recipe comes from my friend Rich, and I’m posting it here so it’s easy to find later on.

Roasted Bacon Pecans

2 cups Pecan Halves
2 T. Butter, Melted
2 T. Brown Sugar
6 Bacon Slices, Finely Chopped
2 T. Sugar
½ tsp. Salt

Stir together Pecans, butter, brown sugar and bacon. Spread in a 15×10 jellyroll pan. Bake at 350f, stirring occasionally, 25 minutes, or until the pecans are toasted, and the bacon is done. Sprinkle with sugar and salt; stir to coat. Cool pecans, and store in refrigerator.

Easy Carbonara

Published / by Kim / 1 Comment on Easy Carbonara

I was watching Everyday Food on PBS while knitting a February Baby Sweater – nearly done with the second sleeve already – yesterday, and this recipe was so easy that I remembered it even while knitting and made it for dinner last night without having to look it up.

It’s so simple. Cook a box of spaghetti. While the pasta is cooking, cook 8 slices of bacon, cut into 1-inch pieces, until slightly crispy but still chewy. In a large pasta serving bowl, whisk 3 eggs with a half-cup of half-and-half. Whisk in about a cup of grated parmesan cheese.

When the pasta is done cooking, add it to the eggs in the serving bowl and toss to coat well. The heat from the pasta will cook the eggs, and it creates a really creamy, wonderful sauce. Drain the bacon and toss it with the pasta. Serve with fresh ground black pepper and more parmesan.

Delicious and fast.