You have to eat, don’t you? Some people just eat while others
dine. But no matter what is happening, sooner or later a group of
people gather. It is the
”
tribal
”
part of us that says gather together, sit down and enjoy one of
life’s simplest pleasures.
You have to eat, don’t you? Some people just eat while others dine. But no matter what is happening, sooner or later a group of people gather. It is the “tribal” part of us that says gather together, sit down and enjoy one of life’s simplest pleasures.
Throw in some conversation, a few laughs and perhaps you will have a party. Or, at least, a chance to refuel.
I was reading a San Francisco newspaper recently, just glancing at the articles to see what was going on in the city. While reading and balancing a cup of coffee with biscotti, an article about a neighborhood fire grabbed my attention.
The fire caused a lot of damage, sending many people to the street while the rescue and fire departments did their jobs. But, what caught my eye was that one of the local cafes responded by bringing in hot urns of coffee, sandwiches, doughnuts and such for those standing on the street as well as for the workers. In those moments of distress, food became the comforting item.
No one was starving to death, but the offer of foods and hot beverages said, “We care, and we are here to help.”
Along those same lines, I also read a little bit of trivia regarding hundreds of pizzas being delivered one night to one of those long government meetings in Washington, D.C. Wouldn’t our local Round Table Pizza love having that government contract?
With this weekly food article, I hope to share some thoughts and recipes which may help bring food and fun to your family and friends. The emphasis will be on easy-to-prepare, nourishing and tantalizing recipes to fit our busy lifestyle using as many fresh local ingredients as possible.
The strawberries are finally in and are so good when they are red-ripe and juicy. Mediocre berries always precede the real season, but it is sometimes hard to resist buying the ones available early on.
Invariably it is a big disappointment when the berries crunch when you bite into one. They should never crunch.
Strawberries are a soft fruit and taste best when juicy and sweet. Wait to purchase until you know you are getting the real thing.
Strawberries are an excellent source of vitamin C and have also been known to help cleanse the skin. Strawberries have been glorified in many ways, and I think one of the best desserts is to have a few sliced fresh berries covered with a little heavy whipping cream.
The richness of the cream balances the acidity of the fruit, making a great taste sensation.
Or, how about some chocolate-covered strawberries? The recipe is easy to make, everyone loves them and you will be famous for serving them. Just remember to make and serve chocolate-covered strawberries within a few hours of coating them. They do not like to wait to be eaten.
Fresh Chocolate-Covered Strawberries
2-3 cups red-ripe strawberries
1 pound chocolate (choose a coating compound such as Guittard’s in milk chocolate, dark sweet chocolate, or white chocolate)
Wash strawberries and dry very well with paper towels. Place the chocolate in a measuring cup and microwave on high power one minute. Stir. Microwave another 30-40 seconds or until melted.
Dip each dry berry into chocolate and place on waxed paper or a silicone baking sheet to harden, which takes about 10 minutes. Serve.
Strawberry Shortcake
4 cups sliced red ripe strawberries
1/4 cup sugar
2 cups all-purpose unbleached organic flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup Plugra butter
1 cup low-fat milk
Sprinkle sugar over sliced berries and allow to stand either in the refrigerator or on the counter as you prepare the crust. The sugar will make the berries get nice and juicy so that it will soak into your shortcake, which always makes it taste better. Preheat oven to 425 degrees.
Using a food processor with steel chopping blade in place, combine flour, sugar, baking powder and salt. Add butter and process just until the butter is cut into dry ingredients but still lumpy. Add milk and process just to blend.
Spread dough into two buttered or lined with parchment paper 8-inch cake pans. Bake 12-15 minutes or until nicely browned. Place on cake rack to cool.
Place one layer on serving plate upside down; cover with sweetened berries. Top with other layer right side up. Cover with more berries. Then it is up to you if you want to slather it with sweetened whipped cream.
Strawberry Cobbler
6 cups strawberries, sliced
3/4 cup water
1 cup sugar
1 1/2 cups flour
1 tablespoon baking powder
1 1/2 cups sugar
1 cup milk
1/2 cup Plugra butter
Preheat oven to 300 degrees. In batter bowl combine berries, water and sugar. Mash slightly and set aside. In another bowl whisk together the flour, baking powder, and sugar. Whisk in milk.
Microwave butter 30-40 seconds on high to melt. Pour melted butter into a 9-by-13 inch baking dish. Pour in the batter and then top with the strawberry mixture. Bake 40-45 minutes.
