Notice: A new publication titled "Louisiana Kitchen" started delivery this month, April 2012. I just received the Premiere Issue and it is so good that it will become a Collector's Edition in my library of cooking ideas. Call 504-208-9959 or e-mail to: mylouisianakitchen.com for your subscription. If it keeps up the very high standards in its first issue, Vol.1 No.1 - May/June 2012, you have a magazine that will raise your eyes , taste, smell and make your mouth yearn for that good ole Louisiana Cooking and the next level of tastes that I have been writing for the past three.
Also the old standby "Louisiana Cookin' " is still going strong and I have been reading that magazine for at least six maybe more years. Call 504-482-3914 or 888-884-4114 for a subscription. You can also e-mail: louisianacookin.com for recipes and subscription. Both are dynamite publications for food ideas. I can wait till each issue comes to my home. I even read them before reading the "Economist" which keeps me up on the economies and politics of the world.
Now my third favorite cooking magazine arrived today. Stop I have not finished New Orleans and diabetic cooking and here comes " La Cucina Italiana" that is the bible of the Italian kitchen since 1929. You know this issue has some dazzling strawberry desserts. You can subscribe from them by calling 1-877-284-4835. A beautiful magazine with pictures and recipes that will make you hungry or just fill you mind will great ideas.
Last year you received two articles on strawberries that can be found at dddnews.com and them hit my picture on under Mr. Hunt and up will come all my articles from 2009. Then look for the years 2011 and for Strawberries. Those strawberry articles will supplement the recipes given from Louisiana Kitchen Magazine.
To make their ideas quickly read the following lists of ways to use strawberries:
Strawberry Vinaigrette: Add one cup of ripe strawberries, 1/4 cup lemon juice, 2 tablespoons honey (Use Kennett's produce honey if you can). I wrote about Kennett's honey operation under the title of "Honey" in the DDD.), and 1/4 teaspoon each salt/pepper to blender, puree'. With blender running, stream in1/3 cup olive oil. Then put it on everything you think your friends would like.
Strawberries covered with melted chocolate chips: Pour a 12w ounce bag of chocolate chips into a microwave-safe bowl; heat on50 per cent power for 1 minute, stir. Reeatin30 seconds increments until almost melted. Remove from microwave; stir until melted. Dip whole berries in chocolate; set on wax paper to cool and set up. That ideas is an easy one.
A "quickie" strawberry dessert: Drizzle one quart sliced berries with 2 tablespoon balsamic vinegar and 1/2 teaspoon of black pepper, toss to coat. scoop some vanilla ice cream or shipped cream.
The famous strawberry milkshake: Take 2 cups sliced strawberries, 1/2 cup milk, and three big scoops vanilla ice cream in a blender; blend until smooth and make sure you blend it till it is sweet milk.
Salad that is sweet and savory: Scatter crumbled goat or bleu cheese over the sliced berries, sprinkle with chopped to toasted pecans, drizzle with olive oil and balsamic vinegar. Serve over mesclun or greens.
Milk flavored with strawberries: Bring 1 cup sugar and 2 tablespoons water to a boil. Add 3 cups sliced strawberries, simmer 2 minutes, remove from heat. Mash berries with back of a spoon, Strain. Add desired amount of syrup to milk. Keeps, chilled, for 2 weeks.
There are 10 fabulous ideas for strawberries but if you want more use the internet. Oh! One more for the " bent small finger crowd". This one is called the Jell-O Shots: Combine one cup boiling water with one three ounces package of strawberry gelatin; stir until dissolved. Add one cup finely chopped strawberries and one cup rum, whiskey, or vodka; stir. Pour into one ounce paper cups; refrigerate three hours. Slup from cups.
With this being the Strawberry season I can't just stop with some short and easy ideas. The Italians have their way with strawberries like trionfo di fragjole or Strawberry Cake with Cream. .
The first of Italian desserts is the Strawberry cake with cream. This will make 1 (8-or 9-inch)layer cake. To make the cake take: 1 stick (1/2 cup) unsalted butter, softened, plus more for greasing pans. 2 cups cake flour (not self-rising) plus more for dusting pans. 2 teaspoons baking powder 1 /2 teaspoon salt 1 cup granulated sugar 3 large eggs, kept at room temperature for 30 minutes. 1 1/2 teaspoons vanilla extract. 3/4 cup whole milk.
|Now for the filling: 5 1/2 tablespoons granulated sugar|
|1/4 cup limoncello which is a Italian lemon liqueur available at a good||liquor store.||1 tablespoon fresh lemon juice||1 pound strawberries, preferably small, trimmed||1 1/4 cups heavy cream|
Confectioners sugar for dusting
Mint leaves for garnish and
Special Equipment of 2 (8- or 9-inch) cake pans.
For cake: Heat oven to 350 degrees F with rack in middle., Lightly grease 2 (8- or 9-inch) cake pans with butter and dust with flour. In to a medium bowl sift together flour baking powder and salt.
In the bowl of an electric mixer fitted with paddle attachment, beat together butter and sugar on medium speed until pale and fluffy,about5 n=minutes. Add eggs, one at a time beating until combined, then beat in vanilla. With mixer on low speed, alternately add flour mixture and milk in four batches, beat until just combined.
`Divide batter between cake pans, spreading evenly with a spatula. Bake until cakes begin to pull away from sides of pans and tester inserted into centers comes out clean. 20 to 25 minutes (tops of cakes will be pale in color). Cool 5 minutes in pan on wire rack, then invert on to rack and cool completely.
For Filling: In a small saucepan, combine 3 tablespoons sugar, limoncello , lemon juice and 1 table spoon water, heat over medium heat, whisking, just until sugar is dissolved. Remove from heat.
With tops of cakes facing up and avoiding outer 1/2-inch border, poke both cakes all over with tines of a fork. Brush with syrup.
Slice half of the strawberries. In the bowl of an electric mixer beat cream and remaining 2 1/2 tablespoons granulated sugar to stiff peaks. Cover1 cake with 1/2 of the cream, leaving a1-inchborder. Arrange sliced berries on top. Top with second cake layer. Cover with remaining cream ,leaving a 1-inch border. Top with whole berries, then dust with confectioners' sugar. Garnish with mint.
Have a Happy