Strawberry Sorbet

You may have heard all my whining and complaining about it being mid-June and I was still without a local strawberry.

Unable to get into the Wednesday farmers market, I took a short drive to Pineland Farm.  This gem in the rolling hills of New Gloucester is a 5000 (that's right - five thousand) acre working farm, a business campus, an equestrian center and outdoor recreational facility (snowshoeing! mountain biking! tennis!).
And it's all non-profit.
But that's beside the point.

The point being - strawberries.

Fresh, local, sweet strawberry perfection.
Trying not to be too gluttonous, I only bought two quarts.
The first quart was eaten as is, which is the way the first berries of the season should always be eaten.

What to do with the second quart?
Something simple, that heightens the berry flavor.
I was very tempted by The Amateur Gourmet's Strawberry Shortcake, but since I wasn't having any company, I was afraid I'd end up eating the whole thing myself.
I'm thinking of making it for the Fourth of July though.

I looked to my cookbook shelf and spied The Perfect Scoop by David Lebovitz.
Last summer I made an amazing gelato from this ice cream creation bible and it was, without a doubt, the best thing I ate all summer.

His recipe for strawberry sorbet looked like another winner.
And it was.
Not just because it tasted like the very essence of strawberry-ness, frozen. But also because it was so easy and quick that absolutely anyone with an ice cream maker could produce it handily.
Thank you David - you are an ice cream (and sorbet) genius.

Strawberry Sorbet
from the Perfect Scoop by David Lebovitz


1 lb. fresh strawberries, rinsed and hulled

3/4 cup sugar

1 tsp. freshly squeezed lemon juice

pinch of salt

Slice the strawberries (if they're large) and toss them with the sugar in a medium bowl. Stir until the sugar starts to dissolve. Cover and let stand for one hour, stirring occasionally.

Place strawberries and their liquid in the bowl of a food processor, or blender. Add lemon juice and salt. Process until smooth.
Return mixture to bowl and place in refrigerator until very cold, about 2 hours. Then freeze it in your ice cream maker according to manufacturer's instructions. To make the sorbet firmer, store in a plastic container in the freezer for several hours.

A Really Nice Chicken

Like the nice brisket, a roast chicken is something that my mother could always make well. Nothing fancy. No particular recipe.
What it lacks in finesse it certainly makes up for in the moistness department. My kids call her version "juicy chicken" because, well...that's what it is

I think her secret ingredient is "I Can't Believe It's Not Butter".
Need I say more?

Yes, I must.
I must say that the roast chicken I made the other day could beat my mom's in any kind of smackdown.
It was a thing of beauty. Plump and flavorful, chicken perfection and yes, juicy.
But in my opinion, the best thing about this roast chicken wasn't even the chicken. It was the bed of vegetables in which that little bird lay.
Caramelized, soft and rich root vegetables. I had to fight my kids for the last of them. I really did.

I found this recipe  at The Amateur Gourmet, another favorite food blog. Adam raved about it so eloquently that I couldn't go another day without trying it. It's from the very popular Ad Hoc at Home
cookbook, by Thomas Keller.

Chef Keller is extremely specific about the size of the vegetables to be used. I'll give his recommendations here, but please know that I didn't follow them exactly. The only rutabagas in my store were the size of volleyballs, so I left them out all together and used parsnips instead.
No harm done.

I urge you to use a really good chicken, not the kind with the built-in timer (but if that's all you have available, don't let it stop you.) I got a good fat one at Whole Foods that was delicious.

I'm not sure if the recipe is more important than the technique or the other way around. Most likely one would be nothing without the other. Either way, follow directions to the best of your ability/desire/level of patience.
Rest assured, you will have a very nice, very special roast chicken when you're done.
I'd arm wrestle anyone for the last of the leeks.

Before cooking...

and after.

 Roasted Chicken with Root Vegetables
adapted from Ad Hoc Home by Thomas Keller


One 4 - 4 1/2 lb. chicken

kosher salt and freshly ground pepper

6 garlic cloves, smashed and peeled

6 thyme sprigs

2 large leeks

3 tennis ball-sized rutabagas

2 tennis ball-sized turnips

4 medium carrots, trimmed, peeled and cut in half

1 small yellow onion, cut into quarters

8 golf ball-sized red-skinned potatoes (I used Yukon Gold instead)

1/3 cup canola oil

4 Tbsps. (1/2 stick) unsalted butter, room temperature

Remove the chicken from the refrigerator and let stand for 1 1/2 to 2 hours before you plan to cook it, or until it comes to room temperature.

Preheat the oven to 475 degrees.

Remove the neck and innards if they are still in the cavity of the chicken. Generously season the cavity with salt and pepper, add three of the garlic cloves and five sprigs of thyme, rubbing it all onto the inside of the chicken, infusing it with the flavors.
Truss the chicken.

Cut off the dark green leaves from the top of the leeks and root end. Trim off and discard tough outer layer, or two. Slit the leeks lengthwise, almost in half and rinse well under warm water.

Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away the skin, working from top to bottom and removing any tough outer layers. Cut into 3/4" wedge.
Do the same with the turnips.

Combine all the vegetables, remaining garlic cloves and thyme sprigs in a roasting pan. Toss with 1/4 cup oil and season with salt and pepper. Spread the vegetables on bottom of pan, making a little nest in the center for the chicken. Place chicken there, rub remaining oil on it and season generously with salt and pepper.
Cut the butter into 4 or 5 pieces and place over the chicken breast.

Place chicken in oven and roast for 25 minutes.
Reduce the heat to 400 degrees and roast for an additional 45 minutes or until the internal temperature reaches 160 on an instant read thermometer inserted into the thigh. If necessary, continue to roast chicken until done, checking every five minutes.

Transfer the chicken to a carving board and let it rest 20 minutes.
Just before serving, set the pan of vegetables over medium heat and reheat vegetables, turning and glazing them with pan juices.
Cut chicken into pieces, arrange over vegetables and serve.


Side Dish
Check out the Saturday Blog Showcase at Thibeault's Table. You'll find loads of new food blogs (and recipes) to love.