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Posts Tagged ‘strawberries’

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Now that I’m back in the US, I am much more wary of the food I buy at the supermarket, and I have been doing a bit of research, some of which I will be posting in the next few weeks.

So I was thrilled earlier this week when I found organic strawberries at Whole Foods. Strawberries are more susceptible to harboring pesticide residue than many other crops, so it’s worth paying the extra dollar per pound if you can. After I brought them home, I placed them on the counter to mull over their fate. But the strawberries were looking at me from behind their plastic cage, and I just couldn’t take it so I decided to eat them that very day.

For those who have not been to Las Vegas in summer, let me tell you: it’s effing hot. I wanted something refreshing and light.

At first, I thought of strawberries and cream with mint. But, I had no mint in the house, and I haven’t planted any yet. However, I have recently planted some basil, which is in the mint family. Basil, and especially sweet basil, is an exceptionally versatile herb and can complement sweet as well as savory dishes. A little voice in my head told me to just go for it.

So. I took inventory of the types of cream I had in my fridge–Devon double cream (an imported cream from the UK that is high in butterfat content), creme fraiche, sour cream and heavy whipping cream.

As much as I love creme fraiche, I wanted less of a sour taste and so I opted for the double cream and the whipping cream (making what I call a “triple cream”–hehe). I added in some cinnamon, brown sugar, and lemon elements, and voila! This was the tasty result:

Skill Level: EASY

Preparation time: About 10 minutes.

Servings: Varies. I just made one for myself.

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Springtime brings us one of my favorite faux fruits: the strawberry.  This “accessory fruit”–or vegetable, depending on how you define it–is, in fact, the swollen tip of the stamen, or the base where the flower grows.  The seeds, or more accurately, the achenes, that attach themselves to this swollen bit are more than just annoying specks that get caught in our teeth–they are, in fact, the ovaries that house the real seeds of the plant.  So, just as the avocado is a delectable undercover fruit that is commonly treated as a culinary vegetable, the strawberry is a tasty summer vegetable that is almost always considered as a culinary fruit.  For more information than you ever wanted to know about the strawberry, click here.

So.  Maybe I went a little bit overboard by buying one kilo when I live alone.  But, in any case, I had this kilo of fresh, delicious, real–and I believe wild–strawberries (the multiple sized kind filled with juice and not genetic copies of some aesthetically “perfect” model).  And I was determined to eat them all.  So… I began by grabbing some and eating them simply, first by themselves, then with creme fraiche, then with regular cream.  If regular cream is difficult to find where you are, just use heavy whipping cream.

Preparing Strawberries:  To prepare strawberries for these simple dishes, as a general rule I cut off the caps, then quarter the strawberries, then sprinkle about a teaspoon of sugar over them and mix it in.  (This amount of sugar can be adjusted depending on the natural sweetness of the particular strawberry.)  A very light syrup should start to form from the juice of the berry and the sugar.  Then mix with the cream or creme fraiche, if desired.

These were small and sweet enough that I didn't have to quarter and sugar them; but it's generally a good idea if you're getting the larger, "American" variety of farmed strawberry. With creme fraiche.

With regular cream

And after all that eating… I still had at least half a kilo left. So I began to search through my fridge and pantry, trying to come up with ideas to use the rest of the strawberries.  There was a bottle of cava (Spanish champagne) staring back at me, having been bought a week before and seemingly upset that it was sitting there, still unopened.  And I thought… wouldn’t a cheesecake that had both the strawberries and the champagne in it be simply divine?

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