Strawberries
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Summer Berry Tiramisu - 21 Jul 2010
Traditional Tiramisu is SOOO '90s. (Though we still love it.) Try this summer version with berries. Such an easy, quick recipe. And it works in other seasons using frozen fruits. read more...
Bikini strawberry dessert - 14 Jul 2010
I call this dessert Bikini Dessert because you can still get into one after eating it. It makes the most of the strawberry flavor even if all you can buy is the radishes that are passed as strawberries in the supermarkets. read more...
Strawberry almond crumble - 24 Jun 2010
This summer dessert takes only 20 minutes to make and 25 to cook. Cooking strawberries intensifies their flavor. So you could cook those ridiculous golf-ball sized fruits that pass for berries but uncooked taste and crunch like radishes. read more...
Desserts: Eton Mess - 26 Aug 2009
This aptly named Mess is an easy English recipe to make the most of strawberries. You get the stages ready ahead, to put together at the last minute. It's named after the posh private school of Princes and sons of parents with deep wallets near Windsor Castle - so convenient when Queen Granny wanted to visit William and Harry.
On the 'Fourth of June', a holiday with The Procession of Boats - the top crews row past in vintage wooden rowing boats (Brits find this kind of thing normal) - scholars and parents gather to celebrate the birthday of Eton's patron, King George III (the mad one - that's normal, too). Eton Mess is the pudding de rigueur. ('Pudding' is the posh English word for 'desserts' - a word that would never cross the lips of an old Etonian.) read more...
Strawberries - seasonal stars, or imposter radishes? - 26 Aug 2009
More than any other supermarket produce item, the strawberry represents, for me, why it is we should eat seasonally and locally. When you buy a strawberry at any other time of the year than summer, you'll be eating a fruit that's been shipped hundreds of miles. So to survive its journey, it will have been picked before it has ripened. Very likely, it will have been greenhouse grown without the direct rays of the sun to bring a warm bloom to its cheeks. What you will pop into your mouth is a thing with the texture of a radish and the taste of a...
Nothing.
And for this pleasure, it will have used a good deal of fossil fuel, both in production and in delivery to your expectant mouth. Americans each consume, per year, per citizen, 400 gallons just through agriculture, a close second to the fuel we use in our cars. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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