My sister and I meet for a “light” supper in Soho about once a month and the evening generally follows the same pattern each time. We aim to eat somewhere vaguely healthy—as we’re more often than not pretending to be watching what we eat—and then we amble through the streets of Central London to our favorite gelato bar and undo all the good we did earlier. This recipe is inspired by a sorbet that I had on one such evening in late summer, the scoops piled high into a waffle cone and dripping sticky-sweet plum juices down my hands—the perfect end to an evening.
SERVES 6 TO 8
1 QUANTITY OF ROASTED PLUMS (SEE PAGE 128)
3/4 CUP GRANULATED SUGAR
FINE-MESH NYLON SIEVE (OPTIONAL)
Once the plums have roasted, let them cool, then scoop all the fruit and juice into a bowl, picking out and discarding the pits, vanilla bean pieces, and cinnamon stick as you do so. Blend the plums until smooth—I find this easiest using an immersion blender, but otherwise transfer to a food processor—and then pass through a fine-mesh nylon sieve if you want a silky smooth sorbet. I don’t mind the odd speckle of plum skin in the sorbet but it’s down to personal preference.
Pour 3/4 cup cold water into a saucepan and add the granulated sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for 2 minutes, then remove from the heat and add the roasted plum purée. Let cool, then cover and chill in the fridge for a couple of hours before churning in the ice-cream maker according to the manufacturer’s instructions.
An ice-cream maker will make a lighter sorbet, but if you don’t have one, simply freeze the mixture in a plastic freezer-safe container, whisking it every couple of hours to break up the ice crystals. Once the sorbet has frozen, break it into manageable chunks, transfer into a food processor, and blend until smooth and light. Return to the freezer container and freeze until firm.
( * Recipe reproduced with permission from 'Summer Berries and Autumn Fruits, 120 Sensational Sweet & Savory Recipes' --Kyle Books USA, May 2016 -by Annie Rigg, Photography by Tara Fisher)
This creamy broth packs a punch, and the first time I made it, I did a happy dance in my kitchen. It also felt like a happy dance in my mouth. The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.
+ Heat the coconut milk in a soup pot over medium heat and bring to a boil.
+ When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves.
+ Lower the heat, add the spring water, cover, and simmer for an hour.
+ Remove from the heat and let stand for about 20 minutes to absorb the flavors.
+ Discard the veggies and season with the salt and lime juice.
+ Garnish with fresh cilantro sprigs and serve hot.
2 cups light coconut milk
7 slices young galangal
3 stalks lemongrass, cut into 1-inch-long pieces and bruised
1 medium-size sweet potato, peeled and sliced into 1-inch rounds
4 kaffir lime leaves, torn
5 cups spring water
1 tablespoon Himalayan pink salt
2 1/2 teaspoons freshly squeezed lime juice
Fresh cilantro sprigs, for garnish
If you’d like the broth creamy, add 1 1/2 cups of coconut milk before adding the spring water to the pot
(* Recipe reproduced with permission from 'Soupelina's Soup Cleanse, Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life' by Elina Fuhrman -Da Capo Lifelong Books- February 2016)
I much prefer hanger steak, with its strong, beefy flavor and pleasing chewiness, to more popular cuts such as tenderloin, which I find bland and even kind of mushy. But unlike with more mild and tender cuts, you can’t just throw a little seasoning on hanger steak and slap it on the grill. This recipe requires some advance planning, since hanger steak is best when it is marinated before cooking. A bold marinade complements the assertively flavored meat and tenderizes it a bit as well. Here I use a red wine with big flavor both to marinate the meat and in a reduced sauce—which incorporates the marinade after the meat is grilled. This way nothing—including all that great flavor—goes to waste. Demi-glace is a highly reduced, flavorful sauce based on dark veal stock. It is a time-consuming process to do at home, so I recommend buying good-quality demi-glace (see Sources, page 345).
Use the widest saucepan you have to make the sauce. The wider it is, the more quickly the sauce will reduce to the proper consistency.
For the Marinade
2 cups red wine, preferably cabernet or pinot noir
⅓ cup sliced shallots
4 garlic cloves, sliced
One 1-inch piece fresh ginger, peeled and sliced into coins
Leaves from two 4-inch rosemary sprigs, lightly chopped
1 tablespoon black peppercorns, coarsely ground
2 pounds/907 grams hanger steak, trimmed into evenly sized steaks
For the Sauce
2 cups red wine, preferably cabernet or pinot noir
6 allspice berries, coarsely pounded in a mortar with a pestle
One 2-inch rosemary sprig
2 tablespoons red wine vinegar
½ to 1 tablespoon black peppercorns, ground medium fine
1½ teaspoons brown sugar, plus more if necessary
½ cup demi-glace
To prepare the marinade, in a large ziplock bag, combine the wine, shallots, garlic, ginger, rosemary, and pepper. Seal the bag and shake it to blend the marinade. Place the steaks in the bag, seal it tightly, and massage the bag to thoroughly coat the meat with the marinade. Refrigerate for at least 4 hours, and up to 24 hours.
Meanwhile, to prepare the sauce, in a medium saucepan, combine the wine, allspice, rosemary, vinegar, pepper, brown sugar, and salt to taste and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the sauce is reduced to one-quarter of its original volume (roughly ⅔ cup), about 30 minutes. Stir in the demi-glace. (The sauce can be prepared to this point up to 1 day in advance and stored in the refrigerator.)
When ready to grill the steaks, prepare a high-heat grill.
While the grill heats, remove the steaks from the bag; reserve the marinade. Pat the steaks thoroughly dry with paper towels. Season with salt. Set aside.
If necessary, bring the sauce back to a simmer over medium heat. Add the reserved marinade and bring to a boil. Reduce the heat and simmer until reduced to a sauce consistency (the sauce should coat the back of a spoon), about 20 minutes. Taste and season with salt and/or brown sugar if necessary.
While the sauce simmers, grill the steaks for 4 to 5 minutes per side for medium-rare, or the desired doneness. Remove the steaks from the grill, transfer to a cooling rack, and let rest for about 6 minutes.
Meanwhile, strain the sauce and discard the solids.
Thinly slice the steaks against the grain. Serve with the sauce.
Cooking Time: About 1 hour / Inactive Time: 4 to 24 hours for marinating
Zing up your summer outdoor meals with this recipe from World Spice at Home : New Flavors for 75 Favorite Dishes (Sasquatch Books, September 2014) by Amanda Bevill and Julie Kramis Hearne.
Your burgers and fries will taste better than ever with Berbere Ketchup. The mild heat and rich flavors of berbere blend together perfectly with the tomatoes. This version has a notable but mellow spice level, so add more berbere if you want to really feel the heat. And, to turn one sauce into two, just add a few extra ingredients to the ketchup and you’ve got cocktail sauce with a twist!
Makes 4 Cups
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons ground berbere
1 (28-ounce) can crushed tomatoes
½ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons tomato paste
1 tablespoon freshly squeezed lemon juice
2 teaspoons flake or kosher salt
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until softened. Sprinkle with the berbere and stir to coat. Cook 1 to 2 minutes, or until the berbere is fragrant.
Add the tomatoes, vinegar, brown sugar, tomato paste, lemon juice, and salt and simmer the mixture, stirring occasionally, until it thickens to the consistency of ketchup. Check the seasoning and adjust if necessary.
Cool the ketchup to room temperature. You can keep your ketchup chunky and rustic, or transfer it to a blender and process until it is uniform and smooth. Refrigerate in an airtight container; the ketchup will keep for up to 2 weeks.
Note: You can easily adapt this ketchup into a wonderful cocktail sauce. Simply mix 1 cup of the Berbere Ketchup with ¼ cup prepared horseradish and 1 tablespoon freshly squeezed lemon juice. Serve with your favorite seafood as a dipping sauce.
*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books. Photography by Charity Burggraaf)