Strawberry Time!

I love strawberries. I had heard the rumor that the Farmer's Market had some while we were gone in Spain, but they sold out quickly (ten minutes) as soon as the market started last weekend. The lady told me that she would have more during the Tues/Thurs markets, so I ended up scoring a couple of baskets during the week. They were tender and juicy, but since they weren't treated with chemicals like some of the berries that you would buy in a grocery store, they got soft quicker than store bought ones. Since they were just soft and not rotten, I could still use them in a cooked recipe with no problem. I was reading my twitter feed list and found this great recipe from Gourmet magazine. It's basically like strawberry shortcake without all the work!

STRAWBERRY DUMPLING recipe from Ruth Cousineau at Gourmet Magazine

The dumpling after cooking.

1 qt strawberries, trimmed and thickly sliced (about 4 cups)
2/3 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2/3 cup whole milk (I used 2% because that's all I had)


Accompaniment:
heavy cream (didn't have any, but I am sure that it would be divine)


Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.
Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.

Chocolate Covered Bananas

***Here is a recipe that I forgot to post from last month. It's a great one for those of you who have kids at home!

Many years ago, I purchased two of Emeril's children's cookbook, hoping that Nathaniel would want to start cooking with me in the kitchen. While he has started helping me cook more (mostly when it comes to desserts), he was more willing to tell me what recipes he wanted me to make for him! So this is one of the recipes that he does like making with me. I am not usually a big fan of bananas (I don't like the mushy texture of it), but I do love frozen bananas!



From Emeril Lagasse's There's a Chef in My Soup! cookbook



You'll-Go-Ape For Chocolate-Covered Bananas

8 servings



4 bananas

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

1/2 cup lightly toasted coconut or 1/2 cup chopped roasted peanuts (or 1/4 cup of each)



1) Peel bananas and cut them in half crosswise so that you now have two short pieces.

2) Insert an ice-cream stick or half of a bamboo skewer into each piece so that it has a handle.

3) Wrap each banana half in a piece of aluminum foil and place in the freezer until frozen solid, 4 to 6 hours or overnight.

4) Place the cream in a small saucepan and bring to a gentle simmer over medium heat. Remove from the heat.

5) Place the chocolate chips in a medium mixing bowl, then carefully pour the hot cream over the chips. Let the chocolate and cream sit undisturbed for a minute or two, then stir with a small spoon or rubber spatula until the mixture is blended and smooth and the chocolate is completely melted, about two minutes.

6) Place the coconut in a small mixing bowl. Or if using nuts, chop into small pieces and place in a small mixing bowl.

7) Remove bananas from the freezer and unwrap.

8) Cover a small baking sheet with waxed paper or foil.

9) Holding the stick or skewer, dip one banana half int he melted chocolate and cream until completely coated.

10) Sprinkle the coated banana with about 1 tbs of either the coconut or peanuts.

11) Set banana on the covered baking sheet and repeat with the remaining bananas and coatings.

12) Serve immediatedly or cover tightly and return the bananas to the freezer until ready to serve.