Strawberry Salad

Growing up in Florida, we had access to some of the earliest and best strawberries around. The season there begins in December and is over by April. Out of loyalty, I have always chosen FL strawberries when local ones aren’t available, especially when they are from Plant City. Many years ago my family visited the strawberry festival held there. Memories are vague, consisting of walking around in a barn-like setting, petting some horses, and listening to bluegrass. One thing I do remember was a build-your-own shortcake bar. Mmmm….

Living now in NC I am forced to wait until April for strawberries. Here in Durham we have some excellent local strawberry farms. My favorite berries come from Vollmer Farms. Since strawberries are one of the foods on which the pesticide residue is the highest, I like that Vollmer Farms grows their berries organically. Each year I vow to make a pick-your-own trip so I can can some strawberry jam. I missed the opportunity yet again this year. But I did discover a mix of ingredients that makes a divine strawberry salad. I brought it to this year’s Hootenanny, where it was well loved.

Daring Bakers: Bakewell Tarts

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

Like most of you, I had no clue what a bakewell tart was before beginning this challenge and had certainly never tasted one before. Basically, it is a tart that consists of 3 layers, a crust, a layer of jam/curd, and a layer of frangipane (spongy almond cake). This challenge came together quite easily and lent itself to lots of experimentation. Like many other Daring Bakers, I made tartlets so I could try many different fillings instead of sticking to one. Jasmine & Annemarie urged us to make our own jam or curd rather than using storebought. So in two tartlets I used blackberry jam left over from the oodles and oodles my mom and I made for the wedding. I also made a berry curd using some past-their-prime berries I had in the fridge.

Soy Banana Pudding

When I’m looking for a recipe for a classic dish, my first stop is always Joy of Cooking. Being enormous and timeless, it has a basic recipe for just about anything I can imagine cooking. I particularly love the vegetable section, which contains lengthy descriptions of each veggie and basic ways to prepare it, followed by several recipes per veggie. The many other sections also offer this same informative tone combined with an exhaustive list of recipes.

Around these parts, banana pudding is one such classic dish. Found on dessert menus everywhere, from barbeque joints to diners to the best restaurants in town, it holds a special place in the hearts of Southerners. Though only a semi-Southerner myself, I share with Jeff, a true-blood, a love for this homey dessert. Sadly, Jeff thought his banana pudding eating days were over due to dietary constraints. However, I’ve learned that in many milk-based dishes like puddings, soy milk can be substituted quite easily for cow’s milk. If you like soy milk for its health benefits, its gentleness on your stomach, or its taste, this recipe is for you. Besides swapping out the milk, I decreased the sugar a bit, took out the vanilla extract in favor of vanilla-flavored soy milk, and increased the cornstarch a bit to compensate for the lack of milkfat in soy milk. Curling up at the end of a long day with a bowl of this pudding is as comforting as it gets!

Beef Stir Fry

Stir fry is pretty straightforward, right? High heat, aromatics, meat, vegetables, sauce, & you’re done.  Yes, yes, yes, yes, and no. I’ve always been stuck on the sauce part, trying to find a combination that would yield the perfect balance of thick (not syrupy), flavorful (not watery), and sweet (not cloyingly so). This infinitely adaptable recipe creates the best sauce, hands down, I’ve ever made in my own kitchen. I probably rivals most I’ve had in any restaurant as well.

I’ve made it in its original version and with other vegetables.  Between our CSA and my impulsivity at the farmer’s market we’ve had an overflowing vegetable drawer, so I’ve been trying not to buy anything green from the store. So for this stir fry that meant spring onions & bok choy in lieu of the green beans. I did end up buying the shiitakes, as they are my favorite part. Anyone tried the shiitake vendor at the Durham Farmer’s Market? I’ll have to try them next time we’re in the mood for stir fry.