Grapefruit Granita

I find it difficult to blog while watching Top Chef but if I keep putting this off it just won't happen. Some good news: Seth and I have finally finished trekking around the States collecting all of our stuff! Last week we flew to San Diego to pick up my car - and see my fabulous friend, Kerry - where I managed to pick up a Showgirls tattoo and eat the best pizza of my life at a winery in Escondido. Oh, the wine was also pretty tasty, but seriously: pizza, hot damn.

However, this is not my attempt at recreating that delicious pie but my attempt to use more of those damn grapefruit stubbornly sitting outside. Over a week ago I made grapefruit curd (with whipped cream stirred in, making it seem more like chiffon than curd) and, of course, the candied peels, and while I have been hoping to use the fruit in some savory dish I ended up making a grapefruit granita thanks to the suggestion of my sister and the super-easy recipe that shouted to me from Amanda Hesser's The Essential New York Times Cookbook.

Dondurma - Turkish Ice

Ramadan mubarek!  Ramadan ended yesterday, Kuwait is in the throes of Eid celebrations and the weather is slowly beginning its turn to the pleasantness of a desert fall.  However, while Seth and I can enjoy a night outside, watching the waves, it's still hot enough to send us back to the A/C in about 15 minutes. Still, this weather makes me want something cold, but not just a chilled soda - something with substance. Not ice cream -- too rich and I have never been much of a fan, plus I don't own an ice cream maker.  I could make a granita - I have before - but they don't do it for me - too icy, too crunchy, too blech. Fortunately I was browsing through one of my cookbooks the other day and found a recipe for Turkish dondurma.  The picture looked just like the Italian ice in little cups sold by the ice cream truck and was just what I wanted: cold, tart, refreshing, yet delectably soft and easy.