Cooking in Quarantine: Divine Chocolate Sorbet from L’Oursin
Chef JJ Proville shares a simple dessert for the end of a long day
By Tricia Romano April 14, 2020
It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook during the isolation period. Interested in submitting a recipe? Email chelsea.lin@tigeroak.com.
“We’ve opened a little market which is taking up a lot of time and energy! It’s nice to have a project. At home, it has been fish and meats on the electric grill; pasta, wine and cheese. We hope to expand the market as much as possible—on top of it being a new concept for us, it is kind of interesting to try and adapt it to social distancing rules.”
—JJ Proville is a writer-turned-chef who studied under executive chef Michael Anthony of Gramercy Tavern before coming to Seattle and working at Il Corvo. L’Oursin is brought to you by JJ Proville and Zac Overman, a-chef and-bartender-team with experience working in New York and Seattle. L’Oursin has turned itself into a boutique everyday market. In addition to prepared foods, ready-to-grill cuts of meat and fish we’re offering a highly curated selection of cheese, charcuterie, fresh farm produce, dry goods, fresh bread, natural wine and non-alcoholic beverages. Need new radishes, some braised brisket, chicken stock, farm yogurt or a bottle of Gamay or Topo Chico? Look no further.
The L’Oursin market is open Monday through Saturday from 11am to 4pm. Gift cards are available at the L’Oursin’s website. Additionally, the market is offering special to-go wine packages, from The Recession Special ($40, 3 bottles) to the Smoke-It-If-You-Got-It bag ($425, 6 extremely fancy bottles.)
CHOCOLATE SORBET, L’OURSIN
- 1 pint water (milk optional)
- 1 cup sugar
- 1t vanilla extract
- 3/4 cocoa powder
- 1t kosher salt
- 1 cup dark chocolate, chopped
Transfer the chocolate to a temperature resistant bowl. In a pot, combine water, sugar, cocoa powder and salt. Bring to a boil and pour liquid over the chocolate. Transfer to blender and mix thoroughly. Transfer to ice cream machine and whizz up. Sea salt flakes are an optional garnish.
Follow Us
Restaurant Roundup: “Pho-potle” and Yemeni Cuisine
Here’s what was served up recently in the Emerald City.
This is it. The week (or two) that you, as a food and drink aficionado, wait for every year. A double whammy of epic portions. Seattle Cocktail Week (April 19-26) and Seattle Restaurant Week (April 19-May 2) are finally here. Let’s start with a beverage Seattle Cocktail Week is your chance to get out and…
Seattle Restaurant Week Is Back
Go out with friends and support local restaurants while you’re at it.
The name still undersells it a little. It lasts two weeks, not one, but it’s a pretty great opportunity to try somewhere new or go back to an old favorite. This spring’s run, April 19-May 2, brings curated menus priced at $20, $35, $50, and $65 to restaurants, bars, cafes, food trucks, and pop-ups across…
Magical Mollusks
Oysters are one the Northwest’s favorite harvests. The hardworking farmers behind this bounty share a deep appreciation for its source and a personal connection to the processes that yield our food.
It’s hard to describe people who are undeniably connected to the land—often, it’s about a feeling they transmit. Grounded, knowledgeable about their work, and passionate in their care for nature’s resources. Oyster farmers along Hood Canal, like Matthew Macias, give off a certain vibe, as though they have some secret to life that I don’t…
Restaurant Roundup: National Attention and a Sweet Detour
Here’s what was served up recently in the Emerald City.
Just south of Bellingham, the northbound lanes of I-5 have been closed for weeks following a massive landslide, pushing travelers onto Chuckanut Drive (SR 11). If you’ve got the time, we’re here to encourage you to embrace the detour and take the sugary scenic route, so to speak. Along the way, you’ll find plenty of…