Lemon gelato with granola crust and strawberry sauce

Like a kid on a road trip, I’ve been annoying the hell out everyone, myself included, asking several times a day the same question over and over again: Is it spring yet? Is it spring yet? Is it spring yet? And for months the answer has been: No, no, NO! So finally, the calendar decided that it had enough of me and my whining and decided to change its tune and went “Oh, yeah. It’s March 21^st; it’s spring. You’re good to go. Bon voyage.” Well, apparently there was some sort of confusion, and we got pounded with a few inches of, not snow, but slush that made my life miserable. I can take slush like a Gleek, but it was a total pain in the butt to deal with all these bad drivers that were terrified, and driving 10 MPH in a 35 MPH zone going uphill. Besides that, the tulips were nowhere to be seen, as far as I know the daffodils were still six feet underground, and everything was white and grey as far as the eye could see.

I know many people like the snow, and the cold, and the 30 minutes it takes to put on and take off all the layers of clothing you need to wear. I barely mind it myself, but by now I have had it, I’m done, and I wanted my Spring NOW! Well, in an interesting turn of events, we started our first whole week of spring-like weather with the highs in the 70s. I was extremely happy, until I realized I had to work late and the inside temperature in my building was in the mid-80s. Sweating time! 

I dealt with the heat like a good little trooper, and I eventually made it out of the lab, and then home. I was received by deer running wild through the backyard they think they own. When the hare saw me it went hop, hop, freeze-you can’t see me, but I could. The birds, blue jays and cardinals were warming up their pipes, singing and singing an anthem to spring, to the beat of their own drums, I’d say. And the squirrels were frantically doing whatever it is that they do, and they’ve been doing all winter long; bless their hearts. I refused to let a hot, stuffy day at work mess with what I’ve been dreaming of for months now. To celebrate, I wanted to make myself a cold treat. I made a lemon gelato (prepared the night before) with a granola crust and honey-strawberry sauce. At that point, spring had officially started! Hopefully it will be good to all of us!

On the road shortcut

Nutritional info per serving (1 serving):

430 calories, 78 g carbs, 14 g fat, 5 g protein

Ingredients

2 tablespoons granola

2 scoops of lemon gelato (recipe follows)

Honey-strawberry sauce

Zest of ¼ lemon (to garnish)

1 mint leaf (to garnish)

Chill a small prep bowl and a serving plate.

Using a mini chopper, or a food processor, gently pulse the granola to break down the clusters, and get smaller pieces.

Scoop the gelato into the chilled prep bowl, and gently press it down so it takes the shape of the bowl. Coat the top of the gelato by gently pressing the granola into it. Save some granola to garnish later. Keep in the freezer while you prepare the strawberry sauce.

Make the Honey-strawberry sauce, and let it cool (about 10 minutes).

Using a small butter knife or spoon, help the gelato out of the prep bowl and into the chilled serving plate, with the granola facing down. Add the strawberry sauce, and garnish with additional granola, lemon peel and mint leaf.

Gelato

4 cups half and half

2 cups sugar

½ cup freshly squeezed lemon juice, chilled

Combine all the ingredients, and transfer to the ice cream maker. Follow the manufacturer’s instructions.

Nutritional info per serving (10 servings, 2 scoops):

284 calories, 45g carbs, 11 g fat, 3 g protein

The recipe for strawberry sauce can be found here: Honey-strawberry sauce.

Component	Calories	Carbs (g)	Fat (g)	Protein (g)
Lemon gelato	284	45	11	3
Granola	57	10	2	1
Honey-strawberry sauce	89	23	1	1
Total/serving	430	78	14	5

Roasted Brussels sprouts with leeks, peppers and carrots

I missed Saint Patrick’s Day completely. I did not go to the Parade Downtown Cleveland, and I did not go out for a drink (or twenty) either. I don’t want to alarm you but I think I spent Saint Patrick’s SOBER!!! Damn it. What bothers me the most about missing out is that there are only a few times a year when the City comes to life, and public places are, well, public and filled with people. St. Patty’s was one of those, and I blew it. I don’t necessarily have a “thing” for being crowded either. Still, living in a city where people don’t go places just for the sake of going somewhere has made me develop a genuine need to see and be with other people. I think it’s so fun and so important to get to interact with people beyond those I know and like. Of course, just like with alcohol, I enjoy it with moderation, and only in these public settings. 

I didn’t bother with such things while living in San Juan or Madrid because there is people everywhere, and I’ve got my share of interactions constantly. In other words, there were always people everywhere. Even in my hometown there are always people in the public square; some eat ice cream, some play dominoes, and some just sit to enjoy the breeze. Either way, there was always chatter and laughter. Down there, friends and strangers often chat the night away. It’s not about the search to find a best buddy, or the desperate pursue of a new romance. Back home it’s just natural to be comfortable talking to others whether you know them or not.

Even though I missed Saint Patrick’s, I’ve got another shot at people-watching (and chatting) these days. The Cleveland International Film Festival is in full swing, giving Tower City and the nearby areas some new life. Sure, nobody really enjoys limning in for a movie. But when you do, you can witness the energy of a dormant city, coming back to life with the arrival of spring. In a sense, this festival marks the end of our collective hibernation, and for a few days, strangers talk to each other just for the hell of it, and even if denied, they like it. 

It doesn’t hurt that the scenery in the films is often gorgeous. So far, I’ve seen the beauty of the coastal towns in Mexico (The Empty Hours) and the amazing city views of Copenhagen (in the eponymously film called Copenhagen). Next, I’m about to be transported back home with my next movie, a Puerto Rican movie (Hopeless Hopeful) that will likely be the subject of my next post, accentuating the Puerto Rican-ness of the dish.

In the meantime, all this life in both the movies and in real life reminded me that even though it’s still like 20F outside and the tulips are still nowhere to be found, spring has started. I cooked something to further state that hibernation is over; it’s time to let the sunshine in. I roasted Brussels sprouts with leeks, peppers and cherry tomatoes. I served them with “Puerto Rican-fried chicken” and like I said, I’ll post the chicken recipe on its own later this week. In the meantime, I’ll share the recipe for these sprouts. I really liked their caramelization/blackening of the Brussels sprouts because it intensified their flavor, and gave them notes that reminded us of cauliflower. I am aware that a black sprout looks like a burnt sprout. But do yourself a favor and think of roasted peppers: They are burnt, and they are awesome. Still, I’m sure they may not be for everyone, so if you are interested in making them, feel free to play with the roasting time and temperature. It’s your kitchen, after all. 

On the road shortcut

Nutritional info per serving (4 servings)
131 calories,  23 g carbs, 2 g fat, 6 g protein

Recipe
2 slices bacon, chopped

2 leeks, chopped

1 red pepper, chopped

1 carrot, diced

1 pint cherry tomatoes

½ teaspoon salt

¼ teaspoon black pepper

12 ounces Brussels sprouts

1 teaspoon apple vinegar

1 tablespoon bourbon

Preheat the oven at 450F. 

Meanwhile, use a heavy, oven-safe cast iron pan to cook the bacon for 3 minutes, or until it has released the fat. Sautee leeks, pepper and carrots for about 10 minutes. Add the tomatoes and make sure they are coated in the juices; cook them for about 2-3 minutes. Season with salt and pepper. Add the sprouts and stir to coat with the juices. Add vinegar and bourbon and stir well. Transfer to the oven and roast uncovered at 450F for 40 minutes.