Blood Orange Sorbet (without an icecream maker!)

Blood Orange SorbetWhen it gets too hot for turning on the oven, you have to resort to your Pinterest board dedicated to frozen treats.

For me, this lemon sorbet looked tantalizing.  It was just what I needed to cool down.  I could even maybe pour some bubbly over it and make myself a refreshing little cocktail!

But then I realized that, in the heat, my lemons had become fuzzy with mold.

Gross.

Never to fear!  There was other citrus that would be equally as delicious when frozen and covered with champagne!  Blood oranges!

squeeze juice squeeze juice squeeze juice squeeze juicePlus, that color! squeeze juice squeeze juice

I loved the juicy flavor that was barely tart and simply sweet.

homemade by thekeyofkels! DSC_0040 homemade by thekeyofkels! homemade by thekeyofkels!

I have an ice-cream maker attachment for my KitchenAid, but this was way easier.

homemade by thekeyofkels! DSC_0055 homemade by thekeyofkels!

And it looks so cute in those tiny bowls… I might have eaten the whole bowl before thinking about how I wanted to pour champagne on it…

homemade by thekeyofkels!

Don’t make the same mistake.  Put yours in a coupe glass and have it for happy hour.  The heat makes me do crazy things – like forget about champagne.

It’s unacceptable, really.

xoxo

Blood Orange Sorbet

1 cup water
1 cup sugar
1 cup freshly squeezed blood orange juice
1 tbsp grated blood orange zest

In a small saucepan over medium heat, combine sugar and water and simmer until sugar is dissolved.  Remove from heat.  Once cooled, stir in the juice and zest.  Pour the mixture into a metal baking pan and freeze until firm (2-3 hours), stirring with a fork every hour.  Transfer to an airtight container to store.

Bring Your Produce Back To Life!

Brad has all kinds of fun kitchen tricks.

Maybe one of my favorites is when there is a bunch of basil – or a bag of spinach, or some carrots or herbs or whatever – that looks limp and sad.  Maybe it wasn’t in the crisper in the refrigerator.  Maybe we went to lunch after the market and left them in the car a little too long.  Maybe I took something out of a bag that it would have been better off left in…

Whatever happened, the produce looks withered and faded.

(hopefully this is not how you feel after that glorious memorial day weekend.  if it is, then use this same trick on yourself.  plus maybe a pastry or two.  i guarantee the holiday weekend hangover will be over in no time.  and – cheer up!  it’s “officially” summer!)

Just looking at those sad, limp, green leaves, you think you should probably just throw them away.

limp kale key of kels

Like this kale, for example.  I have no excuse, I just didn’t get to it fast enough and it sat in the bottom of the crisper out of a bag just a little too long.

But wait!!

I tried Brad’s magic trick.

limp kale key of kels I stuck the kale in a jar with a good amount of water.  I set it in a sunny spot, but not one that got direct sunlight.

And I – once again – forgot about it.
limp kale key of kelslimp kale key of kelslimp kale key of kels

Seems this week I’m just really not good at kale.

limp kale key of kels

But a few hours later, I happened to walk by the arrangement, and I noticed that the leaves were no longer touching the tabletop I’d set them on.

kind of limp kale key of kels kind of limp kale key of kelsThe leaves felt a little stronger to the touch.  A little more rigid and tough. kind of limp kale key of kels kind of limp kale key of kelsSo I left them a little while longer.  Just to see what would happen.kind of limp kale key of kels

24 hours later, the kale was pretty much 100% back to it’s natural kale-like state.

back to life kale with the key of kels back to life kale with the key of kels back to life kale with the key of kels

I was really amazed at how it had transformed from being limp, soft, and inedible right back to being tough, thick, crunchy kale.back to life kale with the key of kels back to life kale with the key of kels back to life kale with the key of kels

I will admit, it looked so pretty in the jar that I kept it on my desk for a day next to the gorgeous protea flowers I picked up at the farmer’s market.

Kale arrangement with protea

Now I’ve had both kale and artichokes as floral arrangements.  This is either multitasking or a giant waste of food.

Kale arrangement with proteaAnd I just keep thinking of what I can do with all this kale…

So, I’m off to make lunch.

xoxo

Front Yard Avocado Toast

Brad has a morning routine.

He hits snooze about a gazillion times, then he gets up, makes two scrambled eggs and coffee, takes a shower, and then gives me a kiss in bed before heading out the door.

My mornings are a little more flexible.

Usually I’ll roll out of bed as he leaves and get myself a bowl of yogurt.  Sometimes I’ll feel fancy and make oatmeal with walnuts and raisins.  Even less often I’ll go wild and make bacon grits or a fried egg sandwich.

But the other day I came back from a walk with Gibson and there was a lone avocado on the ground under our avocado tree.  It seemed ripe, although a little dented on one side from it’s fall.

Gibson was curious.  I was curious.

Gibson dog with front yard avocado

It’s become trendy to serve different kinds of toasts in restaurants now.  I had a whole argument/discussion with some friends while dining out recently about whether or not it is a valuable addition to a menu.  Personally, I think it’s nice to have just a little bite of something.  Especially if it’s an interesting combination and I just want to try it.  But am I going to order a whole lot of toast for dinner?  Probably not.

Would I eat toasts for breakfast, brunch or a mid-day snack?  Absolutely.

Avocado Toast

I went simple while trying out my front-yard avocado.  I toasted up some bread and just smeared it on.

Avocado Toast

Then I sprinkled on a little salt and chili flake to season it.  I know restaurants can get all fancy with their avocado toast combinations, but all little salt and a little spice is really all you need.

Avocado Toast Avocado Toast Avocado Toast Avocado Toast

Have I seen this being sold for $6 around Hollywood?  Yep.

Does it taste better while sitting around with my bed-head in my pajamas?  Oh yea.

Avocado Toast Avocado Toast Avocado Toast Avocado Toast

If you’re just rolling out of bed and enjoying a lazy Sunday, give this a try.  You’ll feel instantly hip.  And full.  And like your skin is glowing from all of the things in avocados that are so good for your skin.

That’s right, breakfast that makes you look good.

xoxo

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Hot Off the Farmer’s Market

Sometimes I have to remind myself that I survived living in Orlando, Florida for six years.

Temperatures have been stuck right around the 90 degree mark here in Santa Monica, which is perfect if you want to hang out by a pool or on a beach or something.

But when you’ve had a serious wine night with friends until about 3am the night before and you’re hanging out at the Farmer’s Market the next morning… 90 degrees hurts a little bit.

No big deal.  I just threw on my handy hangover hat and shades….

watermelon shirt

And a watermelon shirt that made me feel like it was straight up summer around here.

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Brad, of course, stuck to his normal uniform.  Skinny jeans, vneck tee, Chucks.

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Enough about our fashion choices.  The market was also full of produce that felt very summer-like… Continue reading

Candied Grapefruit Peel

Candied Grapefruit PeelLast week at the market, I wore my grapefruit shirt.  Therefore, I bought grapefruits.  Of course.

Not only was it a no-brainer to buy the fruit that I was advertising on my shirt, but I had been craving candied grapefruit peels ever since I had a greyhound a few weeks ago adorned with a little slice of the sugared candy.  The actual greyhound was kind of mediocre, but that candy!  The bartender ended up giving me a few extra pieces because I was raving so wildly about how much I loved it.

So this week I broke out the peeler and got to candying.

Candied Grapefruit Peel Candied Grapefruit PeelFor some reason, I thought the naked grapefruits were really entertaining.  It’s kind of weird how many pictures I took of them.  And posted to Twitter about them…Candied Grapefruit PeelAnyway, enough with the grapefruit porn.

I found a couple of different recipes and took the best of the feedback from both of them to come up with my method.  I wanted them to be sugary sweet, but to still have the bitterness that I love. Continue reading

Colors of Spring

Sometimes during the cold winter months of potatoes and hearty green kale, you forget how much color there is in the world.

And then weeks like this week happen.  The market was drop dead gorgeous this week.DSC_0202 DSC_0219

Spring here in Southern California is in full bloom.  There were blossoms and flowers and blooms everywhere.

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Even the herbs were flowering with spring. Continue reading