So, I've been away for awhile-now I'm back & have a sorbet recipe to share

[Shakespeare]

I've relocated back to Los Angeles, and am happy beyond belief. The wine country was a lovely place, but just not the permanent kind of place for this urban girl (not to mention certain marital issues that are now behind me). I cannot believe how much I missed LA, but it's clear this move is the right thing for me (but that has nothing to do with food, so here we go)...

While unpacking in my TINY studio (dubbed henceforth the nanopad), I rediscovered my ice cream maker and decided I needed to make something immediately. I'll have to make it again to get my proportions down for recipe purposes, but anybody who's made a sorbet before can wing it if you like the ingredients. I used very ripe white nectarines, pureed; a smaller proportion than usual of simple syrup (because the nectarines were so sweet), muscat (dessert wine) and basil (yes, really!). I didn't want a green sorbet (from pureeing basil), nor did I want flecks of green in it, so I infused the simple syrup with basil (finely chopped and contained in some cheesecloth), and the sorbet had only the faintest hint of green to it. It turned out positively heavenly, and was--as any sorbet should be--very refreshing. The muscat gave it a wonderful floral, wine-y note, and the infused basil was subtle and just right.

I'll make this again over the weekend, and post the proportions I used for anyone who's interested.

And while I'm at it--I'm bored with my usual salmon sauces (dill sauce, lemon sauce, teriyaki), and would love to read new and different ideas for how to serve my favorite fishie.

[NMDemDist2]

1. congrats on your new digs and the sorbet sounds heavenly

I'm no help with a salmon sauce though, sorry

:hi:

[Shakespeare]

8. Thanks!

You've just moved, too, haven't you? Very mobile DUers we all are lately, huh?

[Cassandra]

2. Sun dried tomato mustard

Stonewall Kitchens makes it and it's lovely with salmon.

[Warpy]

3. I got bored with the above for salmon, too

and I was in a rush, so I pepperd it, slathered it with mayo, and covered it with breadcrumbs seasoned with cheapo mixed Italian herbs. Then I popped it into the toaster oven to bake.

What I ended up with was a subtly flavored concoction that was vaguely reiniscent of restaurant baked stuffed shrimp or scallops and needed only a little squirt of fresh lemon to complete it. The coating was thick enough to be browned on the top but protect the fish below from overcooking.

Salmon is just one of those things it's hard to ruin, it's just so good.

[Shakespeare]

9. mmmmmm....lightly breaded salmon

I hadn't thought about doing that; I've got a recipe I make occasionally for a pecan-crusted salmon, and I'll definitely have to try this.

[mike_c]

4. my favorite salmon sauce....

You have to like spicy foods, but I find the ubiquitous SE Asian table condiment heavenly on fish in general but especially good on salmon. The tart, salty, hot taste really brings out the sweetness of salmon.

Proportions are approximate. Combine:

1/2 cup distilled white vinegar
4-5 Tbsp nouc mam (fish sauce-- use only the best quality Thai or Vietnamese)
6-10 fresh thai chilis, sliced very thin

Let it sit for 30 minutes before using. You only need a couple or three spoonsful drizzled over your fish, but this keeps in the refrigerator. It's also a terrific dipping sauce for beef.

[Shakespeare]

11. Oh, I LOVE spicy foods.

As referenced by this older thread: :7

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=20236

I also love the tang that vinegar gives to dishes--I may try your sauce over the weekend. Do you have a particular brand of fish sauce you recommend? Being back in LA, I (fortunately) have several great Asian groceries I can go to, so hopefully I can find anything you might recommend.

[eleny]

5. Mango Salsa

Mango Salsa for Grilled Salmon

2 Mango diced
1/4 of a Habanero pepper diced very fine
4 green or 1/4 red onion diced
1 Tbsp fresh lime juice
cilantro to taste
salt optional

[politicat]

6. Sounds like you're on a happy track! Good for you!

The sorbet sounds heavenly.

As for salmon... This one's a bit complex, but I think worth it. Mix goat cheese and pesto until you have a green mush. (You can also use any cream cheese, but they're a bit bland for my tastes.) Slice the salmon thin, and slather a bit of the green mush on the salmon. Roll up and pin with skewers. Bake until the salmon is medium rare and the green mush is hot and smooth.

DH rarely eats salmon, but when I can get him to eat it, I roll it in potato chip crumbs and bake it and serve a bit of malt vinegar on the side.

[Shakespeare]

10. Trader Joe's sells something kind of similar....

But I think it's a mixture of goat cheese and spinach; I like your pesto variation much, much better.

[BuddhaGirl]

7. reduce some balsamic vinegar slowly on simmer

until it's thick and syrupy...when it's done, swirl in a pat of butter, then drizzle over your salmon.

It's simple and delicious!

[Stinky The Clown]

12. For the salmon ... do you have a grill?

Try it on the grill on a cedar plank (fancy name for cheap cedar shake shingle - buy seconds).

[Shakespeare]

13. I did before I moved; am now grill-less, sadly.

Grilled super-fresh salmon is one of my very favorite foods. I can make do with my contact grill indoors, but it's never quite the same. I've got a few recipes for roasted salmon on a cedar plank; do you think that's worth trying in lieu of a grill?

[Duer 157099]

14. That sounds really nice

There have been some really wonderful white nectarines/peaches around lately, and I keep buying them, thinking I will make peach ice cream or something with them, but don't seem to get to it before they start needing to be eaten (usually just a couple of days).

I have never made sorbet and was a bit intimidated, especially after reading in McGee's "The Curious Cook" about the details involved. Seems like I need an instrument to evaluate the sugar content of the fruit before embarking on something like this. (just kidding -- although does anyone know where I can find a cheap one? lol)

I'd be totally willing to try this recipe, even down to the basil. I don't even have a problem with the green flecks. In fact, I would probably also add a few fresh mint leaves too (there's a huge mint invasion going on in my back yard, from the neighbor's yard -- I'm thinking a mint-jalapeno type jelly is in order -- not that I've ever made jelly...)

Fortunately it's cooled down up here in the past couple of weeks (it's been in the 70s!) so my ice cream mania has, er, cooled down too.

But I have 4 nectarines in the fridge, ready to go bad.

And what about pluots? This is my new fruit fixation. I just got a box of them at Costco, and they are so good! Wonder how pluot sorbet would be?