Tuesday, June 28, 2011

Inspiration from a Smile for a Smile

As I mentioned previously, there are people that pass through my life that, unbeknownst to them, that have given me so much inspiration. Years ago, while working in a store and setting up a display for a visiting chef who was teaching a class that evening, I had a passing, very brief conversation with him regarding his work. His passion was infectious. Mix that with his mischievious nature and I instantly connected to someone who thought as I did, that no matter what you did in life it had to be fun. He is certainly a man who takes risks in life, something that I have always believed  in. By staying in the comfort of your own little world, you sometimes miss the big picture that is waiting and ready for you on the outside. David Lebovitz is part of my "Guardians of Kitchen Divinity" list. He has what I look for when I want inspiration, Passion. Incredibly creative and daring in the melange of flavors that he plays with and underneath it all the experience that I know I can trust. David now lives in Paris and writes a successful blog http://www.davidlebovitz.com/ and has serveral books that I continue to use and recommend to friends and students for their illumination.
The recipe I am posting today is inspired, not only from the current heat we are experiencing here in the Northeast, but by the man who stopped and spoke to me those many years ago, patting me on the head and calling me "JoJo" and sharing a moment and a smile. It's funny how a little thing so simple can make you feel so at ease with someone you hardly know. Irresistibly fresh strawberries, whether picked at a local farm or chosen with care from the market, are combined with a refreshing Summer Rosé wine, and then blended and frozen in an ice cream maker. Maybe making and sharing this recipe with your friends, family, loved ones, or all of the above, will continue that smile from David and the unknown encouragement that he gave me so many years ago.

Strawberry Rosé Sorbet
(Inspired by a recipe from David Lebovitz)

2 cups Rosé Wine
cup Sugar
3 cups Strawberries, fresh; stemmed and rough chopped

In a medium saucepan, bring the wine and sugar to a boil. Remove from the heat, add the strawberries, and let cool to room temperature. Pass the mixture through a food mill fitted with a fine disk, or purée in a blender or immersion blender as I did.

Chill the mixture thoroughly and then freeze it in your ice cream maker according to the manufacturer's instructions.

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