I just found a delicious thing to do with strawberries, especially those that are suffering from the entirely-too-much rain this year. The berry taste is good but weak – all the delicious flavour of one normal sized berry has been flooded into a behemoth.
But first, behind the scenes at the Spring TNNA (The National NeedleArts Association trade show), where the yarn and pattern creators congregate to sell their wares to yarn stores. Knitty’s Amy Singer took some yarn and people photos that had me wanting the yarn and wanting to attend next year. And Tara Swiger, maker, teacher, and marketer, took a walk-around-and-be-introduced look at the show and posted this You Tube video.
So, the strawberry back story – I was at my local farmers market with a bag of rhubarb and a flat of strawberries and the scone seller told me about macerating, then roasting rhubarb before adding it to her amazing rhubarb/almond scones. (Yes, I bought one. It was delicious.) It occurred to me that maybe roasting the strawberries would improve their flavour, so I searched on-line and discovered that people have been roasting strawberries for years. It became a thing in 2014.
Into the oven they went at 350°F for about an hour. One pound/1 quart berries sliced in half, on parchment paper on a rimmed baking sheet. Rimmed is very important. Very juicy stuff. I added about 1/4 cup sugar to aid the juice release. This photo is the berries right out of the oven, still bubbling.
Delicious. Fantastic on yogurt. They pretty much retained their shape and had silky flesh, crunchy seeds, and concentrated strawberry scent and taste. The house smelled like berries. And they keep for days.
And here’s a better way to mellow garlic that I learned from Cook’s Illustrated. I was making pesto and the original recipe called for blanching garlic in boiling water for a minute or so to mellow the flavour, but the newer instruction, in the 100 Best Recipes book, has the garlic cloves tossed in a hot pan, skins on, and cooked a few minutes until they are soft. Poke with a skewer to check. This was the best pesto I’ve ever made. Who knows if it was the garlic that made a difference? Maybe it was the basil, the cheese, or the olive oil that was different but I’ll be using this mellowing method for lots of purposes this summer.